Campfire Roasted Peaches

I may have found a camping dessert that is actually better than s’mores. I would have never thought that fruit for dessert would beat ooey gooey s’mores, but wow, this is incredible! This recipe serves two, but you probably want to at least double it! Not here for paleo, top the finished product with vanilla Greek yogurt!

I used white peaches, but this recipe could be used on yellow peaches, apricots, or nectarines.

Ingredients:
2 peaches – peeled and quartered
1 Tbsp. honey
1 tsp. cinnamon

1. Combine all ingredients in a mixing bowl.
2. Place peaches on a piece of aluminum foil, and create a packet.
3. Build your campfire and allow to form embers. Place packet dirty in embers for 5 minutes.
4. Enjoy!

Campfire Lemon Salmon

It is hard to cook paleo while camping… kind of ironic since that’s all the cavemen did! Who doesn’t want hotdogs and s’mores?!? This foil packet salmon is so satisfying and easy that I bet any caveman would turn in those calorie laden meals for this one!

I made the packets before heading out to camp. As soon as we got there, I got a fire going nice and hot to create embers and then used them to cook the packet.

The Before:

The During:

The After:

Ingredients:

1 pound salmon filet

Drizzle of olive oil

1 lemon cut into thin slices

1 bunch parsley

Salt & pepper

1/4 cup white wine

1. Before heading out on your trip, assemble the packet. Drizzle olive oil on a sheet of heavy duty aluminum foil. Lay out half the lemon slices and top with half the parsley. Place the salmon on the parsley, and season with salt and pepper. Cover with the remainder of the parsley and lemons, pour wine over, and form a tightly sealed packet. Keep it in the cooler until ready to cook.

2. Upon getting to your campsite, make a hot fire to create embers. Place packet directly on embers and cook for 8 minutes on each side.

3. Carefully remove the packet and let cool for a minute until opening. Be careful of the steam!

Fluke Puttanesca

There’s something glorious about finishing up a tough workout and getting a text from your dad with this picture:

It means two very good things:

1. My dad had a great time out on his boat today.

2. DINNER!

Growing up we always had fluke breaded and fried, but that doesn’t work out too well on the diet. I love a foil packet meal, and figured that would be a great way to keep my awesome new grill working for us! Creating a quick and easy puttanesca sauce also allowed me to use up some of our fresh produce out of the garden.

Ingredients:
2 large fish filets (I used fluke, but any filet would work)
1 tsp. olive oil
1 onion – diced
4 cloves garlic
1 Tbsp. anchovy paste
4 plum tomatoes – chopped
2 Tbsp. capers
1/4 cup pitted olives – halved
1/4 cup chopped basil

1. In a large skillet, heat oil over medium high heat. Add onions and garlic and brown. Stir in anchovy paste and allow to melt into the onions and garlic.
2. Add tomatoes, capers, and olive. Reduce heat to a simmer and allow to cook for 5 minutes, then stir in basil.
3. Place each fish filet on a large piece of foil. Top with puttanesca mixture. Seal by forming a packet with the foil.
4. Heat grill to medium high heat. Grill packets for 15 minutes.
5. Remove packets from grill and carefully open to serve.

Grilled Greek Packet

I used the oven at lunch today, and realized that’s a bad idea in 90 degree heat with probably 99% humidity! Dinner tonight will be cooked entirely on the grill in one nice and easy packet made of foil! The oregano and kalamata olives will really bring out the rich Greek flavor!

Tonight’s meal is awesome for a few reasons:
a. I finally get to use oregano for the garden!
b. It can be be prepared ahead of time and thrown on the grill. Perfect, because I will be at our high school graduation ceremony.
c. No inside cooking.
d. You can prepare this ahead of time for a camping trip and cook in the campfire.
e. Greek food is scrumptious!

Ingredients:
2 chicken breasts – cut into 1 inch cubes
1 zucchini – cut into 1/2 inch rounds
1 large red bell pepper – cut into bite size pieces
1/4 cup kalamata olives
1 clove garlic – minced
Juice of one lemon
2 Tbsp. white wine
2 sprigs fresh oregano chopped (or 1 Tbsp. dried)
1 Tbsp. olive oil
1/4 tsp. pepper
Pinch of salt

1. At least two hours ahead of cook time, mix together all ingredients in a large bowl. Scoop contents onto a large sheet of heavy duty aluminum foil, and make a packet put of it. It may be easier to split it into two packets. Make sure it is sealed so you don’t lose any goodness while cooking. Refrigerate to allow for marination.
2. When ready to cook, preheat grill to medium high heat. Cook packet for 15 minutes, then flip over and cook for 10 more.
3. Remove packets from grill and carefully open. The steam inside is VERY hot! Scoop contents onto plates and enjoy!