Backpacker Magazine – Online Exclusive

Dinner Camping Recipes

Restaurant-quality dining on the trail. Choose from Mushroom and Tomato Orzo with Pesto or Chicken Posole Wraps for your next campfire dinner.

by: Backpacker Contributors

Tags:
• Recipes
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• Food
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• Camping stoves
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• Food & nutrition
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Chicken Posole Wraps
Limed corn is the secret to this classic New Mexican comfort food. Flour tortillas and lime wedges are traditional accompaniments.

1 can posole (limed corn) or hominy (15 oz.)
1 foil pouch chicken breast (7 oz.)
1 can chopped green chilies (4 oz.)
1 cube chicken bouillon
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 cup water
1 package (dozen) 8-inch tortillas

At home: Place onion and garlic in a zip-top bag. Drain posole and chilies; combine in a separate bag.

In camp: Sauté onion, garlic, oregano, and cumin in oil until onion softens. Add remaining ingredients and bring to a boil, stirring to dissolve bouillon. Simmer 5 minutes or until posole is heated through. Use tortillas to dip. Serves 2.

Salmon-studded Spaghetti
Pink salmon is the star of this pasta dish from the Pacific Northwest

1 can artichoke hearts (14 oz.), drained andquartered
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
16 oz. pink or smoked salmon in foil pouches
2 tablespoons olive oil
10 ounces spaghetti
1/4 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese

At home: Place the first 3 ingredients in a zip-top bag.

In camp: Cook pasta according to package directions; drain. Meanwhile, in a separate skillet, sauté artichoke mixture and salmon in oil until heated through. Toss with pasta and bread crumbs, and top with cheese. Serves 2.

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