A tin foil dinner done right is a fun and delicious way to cook!
Becky Low shares a fresh way to shake up dinner!
Parchment Packet Dinner
3-5 ounces ½-inch thick meat of choice (beef, chicken, fish)
1 cup vegetable of choice (see tips below)
½-1 teaspoon seasoning of choice (see below)
Salt and pepper to taste
other ingredients (see list below)
Preheat oven to 425 degrees.
Fold 16-inch sheet parchment paper in half lengthwise and crease. (NOTE – cut parchment into a large heart shape for easier folding). Open paper; place meat on one half the paper; season to taste with desired seasoning and salt and pepper; arrange vegetables to the side of meat.
Fold parchment over meat and veggies. Starting at top of the heart, make small overlapping folds or pleats sealing the edges, circling around food and ending at opposite corner; twist tail to hold closed. Place packets on baking sheet and bake approximately 18-25 minutes (adjust cooking time to suit thickness of meat and vegetables). Packet puffs up during baking, steaming food to perfection.
Tear or slice packet open, top with sauce if desired, add shredded or crumbled cheese and garnish to taste.
“En Papillotte” is a simple French cooking technique – adopted by Boy Scouts, approved for healthy eating, and promoted by foodies! It is the fun answer for fast dinners and picky eaters. The ingredients above and tips below are designed to spark imagination rather than confine to a set recipe. For more ideas google “en papillote recipes.”
Tips and Ideas (mix and match for your own favorite flavor combination:
Following are ideas – let your imagination run wild, create combination
– Seasonings may be garlic/onion powder, lemon pepper, McCormick Grill Mates, Italian seasoning or other herbs
– Slice meats to approximately ½-inch thick for faster more even cooking
– Slice potatoes, carrots, yams, squash in ¼-inch thick
– Other veggies may include asparagus, broccoli, cauliflower, string beans, sliced mushrooms, brussel sprouts, parsnips
– Flavor adders may include – bell pepper strips, sliced or chopped onions, garlic clove, snipped chives, cherry tomato half, crumbled bacon, lemon slices
– Starchy foods – sliced prepared polenta; or, prepare and serve with the cooked packets cooked rice, cooked couscous, cooked pasta
– Double wrap or use 2 sheets parchment when cooking in a sauce
– Top cooked dinner with with Sauce ideas – heated spaghetti sauce, salsa, barbecue sauce
– Crumbled, shredded or sliced cheese – fresh Mozzarella, Feta, Swiss, Blue
– Garnishes – pitted olives (black, green, kalamata) sliced or whole
Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org