After a day of camping and outdoor fun, treat your family to a gourmet meal cooked over an open fire.
The Chipper Chef, Lindsey Joy Smith shares two tin foil dinners that will leave your family speechless.
For more visit www.thechipperchef.com.
Burgundy Steak Tinfoil Dinner (serves 4)
Steak, marinated* and cubed
4 Potatoes, cubed and Parboiled
4 Carrots, Parboiled
1 Onion, Sliced
1 Celery stick, Chopped
½ stick Butter (1/4 c.)
Over one large piece ( at least 12 inches on each side) of heavy tinfoil, layer the ingredients as follows: potatoes, carrots, onions, celery. Salt and Pepper to taste. Top with Steak and 1 T butter per tin foil dinner.
To prepare the foil pouch, grab the two opposite ends together and fold to make a ½ inch seem. Continue folding the seam until the foil is right up against the food. Next, using the same technique, fold the two remaining ends in like fashion, so that you have three folded seems all on the top of the pouch, the middle seem and the two ends.
Lemon Herb Chicken Tin Foil Dinner (serves 4)
4 chicken breasts, cubed and marinated*
1 lemon, cut into 8 slices
4 sprigs of Rosemary
4 Sprigs of Thyme
8 red potatoes, quartered and parboiled
1 lb asparagus, washed and trimmed
¼ cup butter (1/2 a stick)
Over one large piece (at least 12 inches on each side) of heavy tinfoil, layer the ingredients as follows: potatoes, green beans, asparagus. Salt and Pepper to taste. Top with chicken and 1 T butter per tin foil dinner.
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 cup oil
1/2 cup burgundy or dry red wine
2 tablespoons ketchup
2 tablespoons honey
Combine all ingredients in a large ziplock bag. Add the steak and sqeeze out the air and seal. Marinate for at least an hour, or overnight.
Lemon Chicken Marinade
1 c buttermilk
1 T mustard
1 T honey
2 T Italian seasonings
½ lemon, juice or slices
Combine all ingredients in a large ziplock bag. Add the chicken and squeeze out the air and seal. Marinate for at least an hour.