When you stay with us at the Crafter’s Retreat, you get access to your very own fire pit! Of course, what’s a fire pit without yummy fire pit recipes, right? Below you can find things to cook over a fire pit that are sure to tickle your tastebuds and fill your stomachs.
#1 Blueberry-Cinnamon Fireside Bread
Toasting marshmallows is fun and tasty, but nothing beats a warm, crunchy, and sweet treat. This fire pit meal is easy to make and will keep you cosy on colder nights.
Ingredients:
· 1 loaf cinnamon-raisin bread
· 6 eggs
· 2 tbsp maple/golden syrup
· 1 tsp vanilla extract
· 240ml milk
· 75g chopped pecans (buy toasted ones if you can)
· 300g blueberries
Method:
1. Start the fire pit.
2. Place the slices of bread onto a plate of tin foil. Make sure the sides of the foil come up high enough to contain the bread and leave the top open.
3. Whisk the syrup, vanilla, eggs, and milk together.
4. Pour this mixture over the bread.
5. Sprinkle 150g blueberries over the top, along with the pecans.
6. Fold the foil over the top and pinch together to seal.
7. Put the foil packet on the grill grate over the fire pit.
8. Cook until the eggs are cooked. This takes around 30 to 40 minutes.
9. Take off the fire pit and leave it to stand for 10 minutes.
10. Sprinkle the rest of the blueberries over top.
11. Add more syrup if you like.
12. Serve and enjoy on the picnic table on the Crafter’s Retreat veranda!
#2 Grilled Spicy Corn on the Cob
Corn on the cob is the perfect fire pit dinner. It’s incredibly quick so won’t eat into your exploration time!
Ingredients:
· 4 corn on the cob
· 2 tsp dried thyme
· 1 tbsp hot pepper sauce
· 1 tsp chicken bouillon granules
· 40g chopped jalapeno peppers
· 60ml melted butter
Method:
1. Start the fire pit.
2. Put each cob on tin foil.
3. Stir the butter, hot pepper sauce, chicken bouillon granules, and thyme together.
4. Brush this mixture over the corn.
5. Sprinkle 1 tbsp chopped jalapeno peppers over each cob.
6. Seal the foil tightly.
7. Grill the corn for 15 to 20 minutes until it’s tender.
8. Open it to let the steam escape.
9. Enjoy!
#3 Lemon-Dill Salmon Pockets
Salmon is a staple in our diets — and this lemon-dill campfire recipe is no exception.
Ingredients:
· 4 salmon fillets
· 1 tbsp softened butter
· ½ tsp salt
· 4 garlic cloves
· 4 dill sprigs (the fresher the better)
· ¼ tsp pepper
· ½ onion (sliced)
· 1 tbsp fresh basil
· 1 lemon (sliced)
Method:
1. Start the fire pit.
2. Cut tin foil into 4 pieces.
3. Spread the butter in each one.
4. Put 1 salmon fillet in the middle of each foil piece.
5. Sprinkle with salt and pepper.
6. Top each one with basil, onion, garlic, dill, and lemon.
7. Seal the foil packets.
8. Put each one on the grill grate over the fire.
9. Cook for 8 to 10 minutes or until the fish flakes easily.
10. Open the foil to let the steam escape.
11. Serve and enjoy!
#4 Campfire Peach Cobbler
Need something to satisfy your sweet tooth? Peach cobbler combines a bit of health (no matter how small!) with taste. We can’t complain about that!
Ingredients:
· 240g all-purpose flour
· 200g sugar
· 4 tsp baking powder
· ½ tsp salt
· 240ml milk
· 120ml melted butter
Filling Ingredients:
· 2 cans sliced peaches
· 50g sugar
· ½ cinnamon
Method:
1. Start the fire pit. Try to use between 32 to 40 briquettes.
2. Line a 10-inch pan with foil.
3. Whisk the all-purpose flour, sugar, baking powder, and salt together.
4. Pour in the milk and melted butter.
5. Stir until everything is moistened.
6. Pour into the lined pan.
7. Drain the peaches. Try to keep around 240ml of the syrup.
8. Place the peaches over the batter.
9. Sprinkle with the 50g sugar and cinnamon.
10. Pour the syrup over the fruit.
11. Cover the pan.
12. Once the briquettes are sprinkled with ash, put the pan straight onto one half of the briquettes.
13. Put the rest of them on top of the cover.
14. Leave like this for 30 to 40 minutes.
15. Once it’s starting to brown, remove from the heat.
16. Uncover the pan and leave for 15 minutes.
17. Serve and enjoy!
#6 Fire Pit Cinnamon Twists
While you could make your own cinnamon rolls, this recipe is easier when you use the pre-made kind.
Ingredients:
· 50g sugar
· 2 tsp ground cinnamon
· 1 tube cinnamon rolls (make sure they come with icing!)
· 2 tbsp melted butter
Method:
1. Mix the cinnamon and sugar together.
2. Take the icing from the cinnamon rolls and place it in a sandwich bag.
3. Separate all the cinnamon rolls.
4. Cut each roll in half.
5. Roll each half into 6-inch strands.
6. Wrap each strand around a metal skewer (the type you would use for toasting marshmallows).
7. Pinch each end to secure.
8. Cook them over the fire pit until they’re golden brown on all sides. This takes roughly 5 minutes.
9. Brush with the melted butter and sprinkle with sugar.
10. Drizzle with icing.
11. Enjoy!
#7 Chicken and Black Bean Nachos
The last of our fire pit recipes (for now at least) is chicken and black bean nachos. They’re a great dish to share and take no time at all to make.
Ingredients:
· 240ml red enchilada sauce
· 550g shredded rotisserie chicken
· ½ onion (chopped)
· 150g sweetcorn
· 1 can black beans
· 350g pepper-Jack cheese
· Salt and black pepper
· 220g tortilla chips
· Lime wedges
· Cilantro (fresh)
Method:
1. Start your fire pit.
2. Toss the enchilada sauce, chicken, beans, cheese, corn, and onion in a bowl.
3. Season with the pepper and salt.
4. Prepare 6 squares of foil.
5. Separate the tortilla chips, chicken mix, and leftover cheese into the 6 squares.
6. Leave a 3-inch border and fold the foil over the filling to create a sealed packet.
7. Repeat with the rest of the mixture.
8. Grill them over the fire pit until the cheese melts and the chicken is warm. This takes 6 to 10 minutes.
9. Carefully open the packets on a plate.
10. Top with lime wedges and cilantro.
11. Serve and enjoy!
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