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Foil Recipies

Posted at: 06/07/2018 1:48 PM
Updated at: 06/07/2018 4:20 PM

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.