Foil Recipies

The owner of the Golden Fig on Grand Avenue in Saint Paul, Laurie Crowell, shares two dinner recipes you can easily make over a campfire, in the slow cooker or in the oven. Tuscan White Beans and Sausage Ingredients: 1 container white beans 2 tomatoes, chopped 1 kielbasa or other sausage, sliced 1 TB chicken or veggie stock concentrate 1 tsp. Mediterranean Herbs (or an Italian Seasoning of your choice) Foil and Parchment Directions: Prepare foil by laying 2 large pieces in a + sign fashion. Place one piece of parchment over the middle. Place all ingredients in middle of parchment. Close foil packet tightly. Place over campfire for 15 minutes. Serve with a little piece of crusty bread 🙂 Lemon Chicken and Veggies Ingredients: 2 boneless chicken breasts, pounded to uniform thickness. 1.5 C large diced red or Yukon potatoes 1 lemon, thick sliced- save one slice for veggies olive oil salt and pepper 1 TB Dynamite Herbs (or your favorite herb blend) Directions: Prepare foil by laying 2 large pieces in a + sign fashion. Place one piece of parchment over the middle. Drizzle olive oil over parchment. Place potatoes on parchment. Salt and pepper chicken breast and place on top of potatoes. Place lemon slices on top of chicken and sprinkle herbs around. Tightly close packet and place over campfire for 30 minutes. Veggies Ingredients: 1 lb asparagus 8 oz cremini mushrooms 1 bell pepper, sliced 1 onion- sliced lemon slice, quartered salt and pepper to taste 1/2 tsp Dynamite Herbs (or your favorite herb blend) Olive oil Directions: Prepare foil by laying 2 large pieces in a + sign fashion. Place one piece of parchment over the middle. Place all veggies and lemon pieces in middle of parchment. Drizzle with oil, sprinkle salt, pepper and herbs over. Wrap foil tightly. Place over campfire for 15 minutes or desired doneness. Serve on plate with chicken and potatoes. Normal 0 false false false EN-US X-NONE X-NONE

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