01
Sausage, Potato and Green Bean Foil Packets
INGREDIENTS:
1 12.8-ounce package smoked andouille sausage, thinly sliced;
1 pound baby red potatoes, quartered;
1 pound green beans, trimmed;
8 ounces cremini mushrooms, halved;
1 onion, chopped;
4 tablespoons unsalted butter, divided;
4 teaspoons cajun seasoning, divided;
Kosher salt and freshly ground black pepper, to taste; and
2 tablespoons freshly chopped parsley leaves.
DIRECTIONS:
Preheat a gas or charcoal grill over high heat.
Cut four sheets of foil, about 12 inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.
Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, and salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets.
Place foil packets on the grill and cook until just cooked through, about 12 to 15 minutes.
Garnish with parsley, if desired. Serve immediately.
via Damn Delicious
02
Shrimp Boil Foil Packs
INGREDIENTS:
1 pound shrimp, peeled and deveined;
2 ears of corn on the cob, husked;
½ pound andouille sausage;
1 pound baby red potatoes or baby yellow potatoes;
3 tablespoons Old Bay seasoning OR homemade seasoning;
salt and pepper, to taste;
1 tablespoon minced garlic;
juice of ½ lemon, plus lemon wedges for serving;
3 tablespoons melted butter, plus ½ cup, divided; and
freshly chopped parsley, for garnish.
DIRECTIONS:
Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2-inch-thick pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl, combine shrimp, sausage, corn and potatoes. Stir together 3 tablespoons melted butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper, to taste, and pour over shrimp, sausage and veggies. Stir to coat.
Divide between four 12-by-12-inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill over medium-high heat for 8 to 10 minutes on one side, then flip and cook another 5 to 6 minutes on the second side. Alternately, you can bake the packets at 400ºF for 15 to 20 minutes until corn is tender and shrimp are pink and fully cooked.
While packets are cooking, melt remaining butter in a medium saucepan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
via Creme de la Crumb
03
Chicken and Rice Foil Packets
INGREDIENTS:
3 4 oz chicken breasts, boneless skinless;
1 cup quick brown rice or white;
1 cup water;
2 tablespoons taco seasoning (1 packet);
1/3 cup salsa;
½ cup mozzarella or cheddar cheese;
1 cup bell pepper sliced into thin strips;
¼ cup onion sliced into thin strips;
½ cup black beans;
1 tablespoon olive oil; and
1 lime, cut into wedges optional.
INSTRUCTIONS:
Preheat oven to 400ºF. Line a baking sheet with 3 sheets of foil (about 6–8 inches) and set aside.
Combine the brown rice, water and 2 tablespoons taco seasoning in a medium bowl and soak for 5 minutes. Divide rice (and its water) into 3 sheets of foil.
Pound chicken with a meat tenderizer or a rolling pin until they are even. Seasoning each chicken breast generously with the taco seasoning. Place the chicken on the rice. Top each chicken with a few tablespoons of salsa and a sprinkle of cheese. Add the veggies and beans on the sides of the chicken. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed.
Bake for 30 to 35 minutes, or until chicken’s internal temperature reaches 165ºF. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes. Squeeze fresh lime juice on each packet. Garnish with cilantro and sour cream, if desired, and then serve.
via Gimmie Delicious
04
Asian Salmon Foil Packets
INGREDIENTS:
¼ cup soy sauce;
1 piece ginger, grated;
2 cloves garlic, grated;
1 tablespoon honey;
2 red onions, cut into ½-inch half moons;
4 salmon pieces (about 2 pounds);
2 red bell peppers, cut into 1-inch pieces;
1 head broccoli, cut into florets; and
2 green onions, chopped.
DIRECTIONS:
Preheat oven to 375ºF.
To make sauce, in a small bowl, combine soy sauce, ginger, garlic and honey. Prepare 12-by-18-inch heavy duty foil pieces. Place a handful of onions and a piece of salmon, skin side down, in the center of the foil and generously spoon over sauce. Divide bell peppers and broccoli to surround the salmon, then close foil over it and crimp each edge tightly. Repeat for remaining foil packets.
Place foil packets on a heavy sheet pan and bake for 20 minutes—carefully open foil packets as steam will escape. Garnish with green onions and serve immediately.
via Delish
05
Butter Garlic Herb Steak Foil Packets
INGREDIENTS:
1 pound small red potatoes, cut into fourths;
2 carrots, sliced;
1 red bell pepper, cubed;
1 green bell pepper, cubed;
½ red onion, cut into cubes;
salt and pepper;
1 tablespoon olive oil; and
1½ pounds top sirloin steak, cut into one-inch cubes.
GARLIC HERB BUTTER:
½ cup butter, room temperature;
¼ cup freshly chopped parsley;
4 garlic cloves, minced;
1 teaspoon fresh rosemary, chopped;
1 teaspoon fresh thyme, chopped;
½ teaspoon salt; and
¼ teaspoon pepper.
INSTRUCTIONS:
In a medium-size bowl, add red potatoes, carrots, bell peppers and red onion. Add salt and pepper and toss with olive oil.
Place four 18-by-12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak.
To make the garlic herb butter, in a small bowl add butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double-fold top and ends of each piece of foil, leaving space for steam to gather.
Place packets in the oven at 400ºF. Cook 15 to 20 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.
via The Recipe Critic
