18 Creative Outward Recipes for Adventurous Foodies

Are you ready to take your outdoor cooking game to the next level? Look no further! As the weather warms up, it’s time to fire up the grill and get creative with your campfire cuisine. In this article, we’ll be exploring 18 innovative and delicious recipes that are perfect for adventurous foodies who love spending time outdoors.

From classic BBQ favorites to international-inspired dishes and sweet treats, we’ve got you covered with a range of tasty ideas that will make your next camping trip or backyard gathering unforgettable. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire and delight. So grab your apron, gather your ingredients, and let’s get cooking!

Grilled Pineapple Teriyaki Chicken Skewers

A perfect fusion of Asian-inspired flavors and tropical sweetness, these skewers are a delightful twist on traditional grilled chicken. With the combination of juicy pineapple, tender chicken, and sticky teriyaki sauce, you’ll be hooked from the first bite!

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 ripe pineapple, cut into 1-inch chunks
– 1/4 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon vegetable oil
– 10 bamboo skewers, soaked in water for at least 30 minutes
– Fresh cilantro leaves (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together teriyaki sauce, soy sauce, and brown sugar. Add chicken and pineapple; toss to coat.
3. Thread chicken and pineapple onto skewers, leaving a small space between each piece.
4. Brush with vegetable oil and season with salt and pepper.
5. Grill for 8-10 minutes, turning occasionally, or until chicken is cooked through.
6. Serve warm, garnished with fresh cilantro leaves if desired.

Cooking Time: 8-10 minutes

Outdoor Herb-Crusted Salmon Foil Packets

Outdoor Herb-Crusted Salmon Foil Packets

Summary: This recipe brings the flavors of the outdoors to your plate with a simple and flavorful herb-crusted salmon foil packet.

Ingredients:
• 4 salmon fillets (6 oz each)
• 1/4 cup olive oil
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tsp lemon zest
• Salt and pepper to taste
• 4 large pieces of aluminum foil (about 12 inches square)

Instructions:
1. Preheat your grill or campfire to medium-high heat.
2. In a small bowl, mix together olive oil, parsley, dill, and lemon zest.
3. Place a salmon fillet in the center of each piece of foil.
4. Brush the herb mixture evenly over both sides of the salmon.
5. Fold the foil over the salmon, creating a packet, and press edges to seal.
6. Cook for 8-10 minutes or until the salmon is cooked through.
7. Serve hot with your favorite sides.

Cooking Time: 8-10 minutes

Campfire Dutch Oven Beef Stew

Campfire Dutch Oven Beef Stew Recipe

A hearty and flavorful stew that’s perfect for a camping trip or a cozy evening by the campfire.

Ingredients:

– 2 lbs beef cubes (chuck or round)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 cup beef broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat your campfire Dutch oven by placing it on the grill grate over medium-high heat.
2. In a large skillet, brown the beef cubes over high heat. Remove from heat and set aside.
3. Add more oil if needed, then sauté the chopped onion and minced garlic until softened.
4. Add the browned beef, potatoes, beef broth, water, tomato paste, thyme, salt, and pepper to the Dutch oven.
5. Stir well to combine, then cover the pot with a lid.
6. Reduce heat to low and simmer for 2-3 hours or until the stew is tender.

Cooking Time: 2-3 hours

Smoky Outdoor BBQ Pulled Pork Sandwiches

Get ready to fire up the grill and create a deliciously smoky pulled pork sandwich that’s perfect for outdoor gatherings or casual weeknight dinners.

Ingredients:

– 2 pounds boneless pork shoulder
– 1 cup BBQ sauce
– 1 cup wood chips (hickory or apple work well)
– 4 hamburger buns
– Coleslaw and pickles for topping (optional)

Instructions:

1. Preheat your grill to 225°F.
2. In a small bowl, mix together the wood chips and 1/4 cup of water to create a smoky mixture.
3. Place the pork shoulder on the grill, fat side up. Close the lid and let it cook for 8-10 hours, or overnight.
4. After 8 hours, brush the pork with BBQ sauce and continue to cook for another 30 minutes to 1 hour.
5. Once the pork is tender and easily shreds with a fork, remove it from the grill and use two forks to pull it apart into strands.
6. Split the hamburger buns in half and fill with pulled pork, coleslaw, and pickles (if using).
7. Serve immediately and enjoy!

Cooking Time: 8-10 hours

Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms: A flavorful and savory vegetarian option perfect for a summer evening.

Ingredients:

– 4 large portobello mushrooms, stems removed and caps sliced 1/2 inch thick
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1/2 cup grated cheddar cheese
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Optional: 1/4 teaspoon dried thyme

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together garlic, breadcrumbs, cheese, and parsley.
3. Brush both sides of mushroom caps with olive oil and season with salt, pepper, and thyme (if using).
4. Stuff each mushroom cap with the breadcrumb mixture, dividing it evenly among the four mushrooms.
5. Grill mushrooms for 3-4 minutes per side, or until they release their moisture and the filling is crispy and golden brown.
6. Serve warm and enjoy!

Cooking Time: 12-15 minutes

Outdoor Cajun Shrimp Boil

Get ready to bring the party to your backyard with this mouth-watering Outdoor Cajun Shrimp Boil! This classic Louisiana-inspired recipe is perfect for large gatherings and is sure to be a crowd-pleaser.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons Old Bay seasoning
– 1 tablespoon Cajun seasoning
– 1/4 cup kosher salt
– 2 lemons, sliced
– 1 bag of red potatoes (about 2 pounds)
– 1 bag of smoked sausage, such as Andouille or kielbasa
– 1/4 cup chopped fresh parsley

Instructions:

1. Fill a large pot or kettle with enough water to cover all the ingredients. Add the kosher salt and stir until dissolved.
2. Bring the mixture to a boil, then add the red potatoes, smoked sausage, and Cajun seasoning. Reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
3. Add the shrimp and Old Bay seasoning to the pot. Cook for an additional 2-3 minutes, or until the shrimp are pink and fully cooked.
4. Remove from heat and stir in sliced lemons and chopped parsley.
5. Serve hot with crusty bread or over rice.

Cooking Time: 20-25 minutes

Campfire Breakfast Hash with Sausage and Eggs

Start your day off right with this hearty campfire breakfast hash, packed with savory sausage, scrambled eggs, and crispy potatoes.

Ingredients:

– 1 lb sweet potatoes, peeled and diced
– 2 tbsp olive oil
– 4 slices of sausage (such as chorizo or breakfast link), sliced
– 4 large eggs
– Salt and pepper to taste
– Optional: chopped bell peppers, onions, or mushrooms for added flavor

Instructions:

1. Preheat your campfire cooking grate to medium-high heat.
2. In a large cast-iron skillet, cook the diced sweet potatoes in olive oil over medium-high heat until they’re tender and slightly caramelized (about 10 minutes).
3. Add the sliced sausage to the skillet and cook until browned, about 5 minutes.
4. Crack in the eggs and scramble them until cooked through. Season with salt and pepper to taste.
5. Serve the breakfast hash hot, garnished with chopped bell peppers or onions if desired.

Cooking Time: About 15-20 minutes total

Grilled Honey Garlic Glazed Pork Chops

Elevate your pork chops game with this sweet and savory recipe that combines the richness of honey and garlic with a crispy grilled exterior. Perfect for a weeknight dinner or special occasion, these glazed pork chops are sure to impress.

Ingredients:

– 4 pork chops (1-1.5 lbs)
– 2 tbsp honey
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey, garlic, olive oil, thyme, salt, and pepper.
3. Brush the glaze evenly onto both sides of the pork chops.
4. Grill pork chops for 6-8 minutes per side, or until cooked through to an internal temperature of 145°F.
5. Let rest for 5 minutes before serving.

Cooking Time: 12-16 minutes

Outdoor Mediterranean Veggie Kabobs

Elevate your backyard barbecue with these flavorful and colorful kabobs, featuring a medley of Mediterranean-inspired vegetables. Perfect for a warm weather gathering, these bite-sized treats are sure to delight both kids and adults.

Ingredients:

– 1 cup mixed bell peppers (red, yellow, green)
– 1 cup cherry tomatoes
– 1/2 cup sliced red onion
– 1/4 cup pitted Kalamata olives
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano leaves
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Thread vegetables onto skewers in the following order: bell peppers, cherry tomatoes, red onion, olives, feta cheese.
3. Brush kabobs with olive oil and sprinkle with garlic, oregano, salt, and pepper.
4. Grill for 8-10 minutes, turning occasionally, or until vegetables are tender.
5. Serve warm and enjoy!

Cooking Time: 8-10 minutes

Smoked Brisket with Homemade BBQ Sauce

Tender, smoky brisket slathered in a rich and tangy homemade BBQ sauce – the perfect combination for a crowd-pleasing main course.

Ingredients:

– 1 whole beef brisket (5-7 pounds)
– 1 cup water
– 1 cup wood chips (post oak or hickory work well)
– Homemade BBQ Sauce (see below)

Homemade BBQ Sauce:

– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste

Instructions:

1. Preheat smoker to 225°F.
2. Season brisket with salt, pepper, and your favorite seasonings.
3. Place brisket in smoker fat side up.
4. Smoke for 8-10 hours or until internal temperature reaches 160°F.
5. Meanwhile, prepare BBQ sauce by whisking together all ingredients in a bowl.
6. Brush BBQ sauce on brisket during last 30 minutes of smoking.
7. Let rest for 15 minutes before slicing and serving.

Cooking Time: 8-10 hours

Campfire Chili Con Carne

Gather ’round the campsite and warm up with a delicious, one-pot wonder that’s sure to please even the pickiest of eaters. This classic Campfire Chili Con Carne recipe is perfect for a camping trip or a cozy night in.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat

Instructions:

1. Brown ground beef in a large Dutch oven over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in chili powder, cumin, paprika, diced tomatoes, kidney beans, and beef broth.
4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro or scallions if desired.

Cooking Time: 20-25 minutes

Grilled Lemon Herb Butter Trout

This recipe combines the freshness of lemon and herbs with the richness of butter to create a succulent grilled trout dish that’s sure to impress. With just a few ingredients, you can elevate this flavorful fish to new heights.

Ingredients:

– 4 trout fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, lemon juice, parsley, dill, and garlic powder until well combined.
3. Place trout fillets on the grill and cook for 4-5 minutes per side, or until cooked through.
4. During the last minute of cooking, brush the herb butter mixture evenly over the fish.
5. Remove from heat and season with salt and pepper to taste.

Cooking Time: 12-15 minutes

Outdoor Beer-Braised Bratwurst

Elevate your backyard gatherings with this hearty, slow-cooked bratwurst recipe that combines the richness of beer and onions with the simplicity of outdoor cooking.

Ingredients:

– 4-6 bratwurst links
– 1 large onion, sliced
– 1/2 cup dark lager or brown ale
– 2 tbsp caraway seeds
– Salt and pepper to taste
– Optional: additional toppings such as sauerkraut, mustard, or grilled peppers

Instructions:

1. Preheat your grill or outdoor cooking surface to medium-low heat.
2. Place the bratwurst links directly on the grill, close the lid, and cook for 10-15 minutes.
3. In a large skillet, cook the sliced onions over medium heat until caramelized and dark brown (about 20-25 minutes).
4. Add the beer and caraway seeds to the skillet, stirring to combine.
5. Place the bratwurst links in the skillet with the onion mixture, spooning some of the liquid onto each link.
6. Close the lid and cook for an additional 10-15 minutes, or until the bratwurst is fully cooked and the onions are tender.
7. Serve hot with your choice of toppings.

Cooking Time: 40-50 minutes

Campfire Pizza with Fresh Mozzarella and Basil

Campfire Pizza with Fresh Mozzarella and Basil: A Delicious Twist on a Classic Favorite!

Ingredients:

– 1 lb pizza dough (homemade or store-bought)
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil leaves
– 1 tablespoon olive oil
– Salt to taste

Instructions:

1. Preheat your campfire grill or a regular oven to 425°F (220°C).
2. Roll out the pizza dough to your desired thickness and place it on a piece of aluminum foil or a cast-iron skillet.
3. Drizzle the olive oil over the dough, leaving a small border around the edges.
4. Top the dough with sliced mozzarella cheese and sprinkle with chopped basil leaves.
5. Season with salt to taste.
6. Place the pizza near the campfire flames (or in the oven) for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Cooking Time: 10-12 minutes

Grilled Sweet Potato Wedges with Spicy Aioli

Elevate your snack game with these crispy grilled sweet potato wedges smothered in a spicy aioli dip. Perfect for a quick appetizer or as a side dish.

Ingredients:

– 2 large sweet potatoes
– 1/4 cup olive oil
– Salt, to taste
– Spicy Aioli ingredients:
+ 1/2 cup mayonnaise
+ 2 tablespoons sriracha sauce
+ 1 tablespoon lemon juice
+ 1 minced garlic clove

Instructions:

1. Preheat grill to medium-high heat.
2. Cut sweet potatoes into 1-inch wedges and place in a bowl.
3. Drizzle olive oil over the sweet potato wedges and sprinkle with salt. Toss to coat.
4. Grill sweet potato wedges for 5-7 minutes per side, or until crispy and tender.
5. Meanwhile, mix together Aioli ingredients in a bowl.
6. Serve grilled sweet potato wedges with Spicy Aioli for dipping.

Cooking Time: 15-20 minutes

Outdoor Paella with Chorizo and Seafood

Savor the flavors of Spain with this hearty outdoor paella dish, perfect for a camping trip or backyard gathering.

Ingredients:

– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 pound chorizo, sliced
– 1 pound mixed seafood (shrimp, mussels, clams), cleaned and rinsed
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups water
– Lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large outdoor paella pan or skillet over medium-high heat.
2. Add the chorizo and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the mixed seafood to the pan and cook until it starts to turn pink, about 2-3 minutes. Remove from the pan and set with the chorizo.
4. Reduce heat to medium-low and add the garlic, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the Arborio rice to the pan and stir to coat with the oil and spices. Cook for 2-3 minutes.
6. Add the water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
7. Serve hot, garnished with lemon wedges.

Cooking Time: 25-30 minutes

Campfire S’mores Dip with Graham Crackers

Gather ’round the campsite and enjoy a twist on the classic s’mores treat with this creamy, gooey dip. Perfect for a camping trip or backyard gathering, it’s an easy-to-make dessert that’s sure to please.

Ingredients:

– 1 (8 oz) container of cream cheese, softened
– 1/2 cup marshmallow creme
– 1/4 cup milk chocolate chips
– 1/4 cup graham cracker crumbs
– 1 tablespoon honey

Instructions:

1. Preheat your campfire or oven to 350°F.
2. In a medium-sized bowl, mix together the softened cream cheese and marshmallow creme until smooth.
3. Stir in the milk chocolate chips and honey until well combined.
4. Pour the mixture into a small cast-iron skillet or ramekin.
5. Sprinkle graham cracker crumbs on top of the dip.
6. Place the skillet over the campfire or in the oven for 5-7 minutes, or until the dip is warm and the chocolate is melted.
7. Serve with additional graham crackers and marshmallows for dipping.

Cooking Time: 5-7 minutes

Grilled Peach Cobbler with Vanilla Ice Cream

This recipe combines the warm, caramelized flavors of grilled peaches with a crispy cobbler crust and creamy vanilla ice cream. Perfect for a summer evening dessert or brunch.

Ingredients:

– 4 ripe peaches, sliced
– 1/2 cup granulated sugar
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 pint vanilla ice cream

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, mix together sliced peaches, granulated sugar, honey, and olive oil.
3. Grill peach mixture for 3-4 minutes per side, or until caramelized and slightly charred.
4. Meanwhile, prepare the cobbler crust by whisking together flour, salt, and cold butter in a small bowl.
5. Assemble the cobbler by spreading grilled peaches in a baking dish, then topping with cobbler crust.
6. Bake at 375°F for 20-25 minutes, or until crust is golden brown.
7. Serve warm with scoops of vanilla ice cream.

Cooking Time: 35-40 minutes

Summary

Looking for some adventurous and delicious recipes to try on your next outdoor adventure? Look no further! This collection of 18 creative recipes will inspire you to get cooking in the great outdoors. From grilled skewers to campfire stews, and even outdoor pizza and s’mores dip, there’s something for every taste. Try Grilled Pineapple Teriyaki Chicken Skewers, Outdoor Herb-Crusted Salmon Foil Packets, or Campfire Dutch Oven Beef Stew – just a few of the many mouth-watering options. Whether you’re camping, picnicking, or simply enjoying the outdoors, these recipes are sure to impress and satisfy your appetite.