Saturday, June 19, 2010

Wednesday's Recipe - Foil Dinners

I couldn't resist going rustic with this week's recipe after spending four days at Hocking Hills State Park in Ohio. Okay, so I didn't rough it in a tent, or even a camper. A cabin is much more relaxing at the end of five miles of rugged hiking. Look for pictures of Rock House and Cantwell Cliffs in a couple days.

Foil Dinners (makes 1 packet--double or triple as needed)

2-3 chicken breast tenderloins
1 medium onion, sliced 1/4 inch thick
2 medium potatoes, scrubbed and sliced 1/8 inch thick
3 carrots, peeled and sliced 1/4 inch thick
2 tablespoons margarine, cut into 4 pieces

Start a charcoal fire before assembling foil packets. Use about 3-4 lbs. of charcoal for one packet, 5-6 lbs. for two packets, 7-8 lbs. for three packets. Fire should be very hot for cooking.

For each packet--begin with a sheet of foil about 26-30 inches long, shiny side up. Place chicken in the center of the foil. Salt and pepper. Sprinkle with parsley. Top with sliced onions, then sliced potatoes. Salt and pepper. Sprinkle with parsley. Dot with margarine. Top with sliced carrots. To close packet, bring side edges together. Fold until flat against the top of the mound. Fold in top and bottom edges. Squeeze firmly.

Tear a second piece of foil the same size as the first. Wrap again, right side up. Make sure to turn so center seams form an X instead of lining up on top of each other. Fold closed as instructed above. Squeeze firmly. **Always double wrap with foil**

Level out hot coals, setting aside 5-6 briquets per packet. Lay packet directly on coals. Top with set aside briquets. Cook 20-25 minutes. Be very careful of escaping steam when opening packets!

Tips--Can use steak, boneless pork chops, hamburger patties, or go meatless. Try garlic and herb seasoning or paprika for different flavor.


Mellanie Szereto
Romance...With a Kick!

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