But don’t rely on the same old hamburger, potato and carrot trio this time around.
Kiersten Blanchard has some tips and new foil recipes that are sure to become your family’s summer favorites.
Tips for Foil Foods:
• Use heavy-duty aluminum foil. Place the shiny side in, and always spray generously with non-stick spray (like Pam) to prevent sticking.
• Cooking times vary, depending upon size of food pieces and the type of food. Most dinners require 15-25 minutes.
• Turn packets at least once, half-way through the cooking process. Turning more frequently (every 5 minutes) can help reduce burning. Use oven mitts or leather gloves to turn. Tongs tend to puncture packets.
• Add 2-4 Tablespoons water to packet when cooking veggies with meat to help veggies steam and keep meat moist.
• Pound meats to even thickness to help it cook evenly.
• Put a piece of cabbage under food – the cabbage will burn and the food will cook perfectly.
• Create foil packets by wrapping foil around food using a drug-store wrap: Use a piece of foil 3 times the width of the food. Fold sides up creasing foil at edge of food. Keeping edges together, make a ½” to 1″ fold and crease. Fold 2-3 times, leaving enough room in packet for food expansion and steaming during cooking. Smoot remaining ends flat and make four small triangle folds (one on each corner) from edge of food to the edge of foil. Then fold ends of foil in using 1/2″ folds.
o In Fire: Burn wood or charcoal to coal stage (about 20 minutes) Cook packets on top of coals.
o On Grill: Pre-heat grill and cook food on medium to medium-high.
o In Conventional Oven: Pre-heat oven to 450˚ F. Place prepared packets on cookie sheet in center of oven.
Stove Top Chicken n’ Stuffing
1 Small Box Stove Top Stuffing Mix (with ingredients to make)
4-6 Boneless Skinless Chicken Breasts
Salt & Pepper
Sliced Swiss Cheese
1 Can Cream of Chicken Soup
¼ c. Milk
Directions: Prepare stuffing mix according to directions. Place chicken on a large square of greased, heavy-duty foil. Sprinkle with salt and pepper. Place sliced cheese on top of chicken. Combine milk and soup and drizzle over stuffing. Fold up packet and place in hot coals for 20-30 minutes, or until chicken is cooked through. Remember to turn packet a few times throughout. (NOTE: Stuffing and soup mixture will make 4-6 packets.)
Sliced Carrots (optional)
Canned Pineapple Rings
1 T. Brown Sugar
Directions: Place potatoes, carrots, ham, pineapple, and brown sugar (in that order) on a large square of greased, heavy-duty foil. Sprinkle with pineapple juice from the can. Fold up packet and place in hot coals for about 20 minutes, turning every 5 minutes.
4-6 Boneless Skinless Chicken Breasts
Ranch Dressing Mix
¾ c. Corn Flake Crumbs
¾ c. Grated Parmesan Cheese
Summer Squash and Bell Peppers (optional)
Prepared Ranch Dressing
Directions: In pie plate, combine ranch dressing mix, corn flake crumbs and parmesan cheese. Dip chicken in belted butter then roll in corn flake mixture until well-coated. Place on greased, heavy-duty foil. Add sliced strips of squash and bell peppers. Drizzle all with ranch dressing. Fold up packet and place in hot coals for 20-25 minutes, turning a few times throughout. Sprinkle with additional grated cheese just before serving. (NOTE: One packet dressing mixed as instructed will coat 4-6 chicken breasts.)
Campfire French Fries
2 Potatoes (cut into strips)
1-2 T. Grated Parmesan Cheese
1 T. Butter
2 T. Crumbled Bacon
Salt & Pepper
Directions: Place potato strips on a large square of greased, heavy-duty foil. Sprinkle with salt, pepper, cheese and bacon. Dot with butter. Fold up packet and shake to coat potatoes. Place in hot coals, turning several times until potatoes are tender, about 20-30 minutes.
1 Orange per Person
Package of Chocolate Cake Mix (and ingredients called for on box)
Chocolate Frosting (optional)
Orange Extract (optional)
Directions: Slice off the top of an orange about ¼ of the way down and remove the fruit. (HINT: To remove the fruit, use a spoon to separate the fruit from the peel, then scoop out the fruit.) Prepare cake mix according to package directions and spoon batter into orange shell. Each orange should be about 2/3 of the way full. Place the top of the orange back on the shell and wrap in heavy-duty foil. Place in hot coals for about 20 minutes. Cooking time will vary with the thickness of the orange peel. When a toothpick is inserted in the cake and comes out clean, your cake is done. Drizzle with chocolate frosting. For added orange flavoring, add a teaspoon orange extract to the frosting.
(NOTE: Cake mix will fill about 10 oranges.) You can substitute other cake mixes: yellow or gingerbread are really yummy, too.
Chocolate Butterscotch Marshmallow Bananas
1 Banana per Person
Bag of Chocolate Chips
Bag of Butterscotch Chips
Bag of Mini Marshmallows
Directions: Take each banana, still in its peel, and make a slit down the side. Don’t go all the way through. Loosen skin from fruit and gently pack with marshmallows and chips. (HINT: You can also cut a V out of the banana to make more room for chips and marshmallows.) If desired, place some butter inside also. Take a foil square and make a packet for each banana. Place over coals for 10-15 minutes.