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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.

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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