Kindle Notes & Highlights
Cookout Mediterranean Chicken Ingredients: Heavy duty aluminum foil 1 pkgs. (4 oz.) crumbled feta cheese 2 tbsps. grated lemon peel 1 tsp. dried oregano leaves 4 boneless skinless chicken breasts 4 plum tomatoes, each cut into 3 slices 1 cup red onion, finely chopped 20 pitted kalamata olives Directions: Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil.
Mix feta, lemon peel and oregano. Place 1 chicken breast, 3 tomato slices, 1/4 cup onion and 5 olives on the center of each sheet. Spoon 1/4 of the cheese mixture over chicken and vegetables on each sheet. Seal in a tent pack. Place packets on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until chicken is cooked through. Serve with your camping buddies and enjoy!
Camping Quesadillas Ingredients: Heavy duty aluminum foil Shredded pepper jack cheese to taste Flour tortillas Rotisserie chicken, cooked and chopped Cilantro to taste Directions: Add chicken, cheese and cilantro to half a tortilla. Fold in half to close. Repeat to make more. Seal in individual foil packets. Grill, turning once for 5 minutes. Serve with your camping buddies and enjoy!
Campfire Gnocchi Ingredients: Heavy duty aluminum foil 1 (17 oz.) package gnocchi 1 cup tomato sauce Basil Directions: Spread gnocchi on a sheet of foil. Top with tomato sauce and basil. Form a packet. Grill over high heat for 12 minutes. Serve with your camping buddies and enjoy!
Campfire Caribbean Jerk Chicken Wings Ingredients: Heavy duty aluminum foil 12 chicken wings 1 tbsp. vegetable oil 3 tbsps. jerk seasoning Lime wedges Cilantro Directions: Toss chicken wings, vegetable oil and jerk seasoning on a sheet of foil. Form a packet.
Grill over high heat, turning once for about 25 minutes. Top with cilantro and serve with lime wedges. Serve with your camping buddies and enjoy!
Hobo Popcorn Ingredients: Heavy duty aluminum foil 1 tbsp. vegetable oil 1/4 cup un-popped popcorn kernels Salt Directions: Combine vegetable oil and popcorn in a disposable pie pan. Seal the pan in foil, making a dome shape on top (use 2 sheets if necessary) Grill over high heat, shaking constantly, until the popping stops (about 8 minutes). Season with salt.
Camping Glazed Pork Ingredients: Heavy duty aluminum foil 1/4 cup peach preserves 1 tbsp. whole-grain mustard 1/2 tsp. hot sauce 1 pork tenderloin Salt and pepper Directions: Mix together 1/4 cup peach preserves, mustard and hot sauce. Season pork tenderloin with salt and pepper and then coat with the peach mixture. Seal in a foil packet.
Grill over high heat, turning for about 18 minutes. Serve with your camping buddies and enjoy!
Campfire Bread Pudding Ingredients: Heavy duty aluminum foil 2 eggs 1 cup milk 1/2 cup sugar 1/4 tsp. cinnamon 4 cups bread cubes 1 cup berries Butter Directions: Whisk eggs, milk, sugar and cinnamon in a bowl. Add bread cubes and berries. Let soak for 30 minutes.
Butter a sheet of nonstick foil and add the bread mixture. Form a packet. Grill over indirect heat, turning a few times for 35 minutes. Serve with your camping buddies and enjoy!
Campfire Mushrooms Ingredients: Heavy duty aluminum foil 24 fresh crimini mushrooms, stems removed 4 green onions, chopped 2 tbsps. pine nuts 1/4 cup olive oil salt Freshly ground black pepper to taste Directions: Lightly grease 4 large sheets of foil. Stuff each mushroom with equal amounts of green onions and pine nuts.
Place 6 mushrooms on each piece of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Form foil packets around each packet. Grill on high for about 20 minutes, until mushrooms are tender. Serve with your camping buddies and enjoy!
Campfire Banana Split Ingredients: Heavy duty aluminum foil 6 large bananas, unpeeled, stems removed 2 cups semisweet chocolate chips 1 (10.5 oz.) package miniature marshmallows Directions: Preheat the grill for high heat. Spray 4 sheets of aluminum foil with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise.
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired. Wrap with foil. Place on the grill or directly in the coals of a fire. Grill on the fire about 5 minutes. Unwrap bananas, open the peels wide. Eat with a spoon. Serve with your camping buddies and enjoy!
Campfire Apples Ingredients: Heavy duty aluminum foil 1 Granny Smith apple, cored 1 tbsp. brown sugar 1/4 tsp. ground cinnamon Directions: Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and cook for about 5 to 10 minutes, until softened.
Remove and unwrap, being careful of the hot sugar. Serve with your camping buddies and enjoy!
Campfire Mexicorn Ingredients: Heavy duty aluminum foil 4 ears corn Butter, melted Cotija cheese Cayenne and Lime juice Directions: Brush ears of corn with butter. Sprinkle with cheese, cayenne and lime juice. Seal in individual foil packets. Grill over medium-high heat, turning a few times for about 15 minutes.
Camping Mexican Fish Ingredients: Heavy duty aluminum foil 1 tilapia fillet 1/2 cup fresh salsa 4 olives Lime juice Directions: Place tilapia fillet, salsa, olives, olive oil and lime juice on a sheet of foil. Form a packet. Grill over high heat for about 10 minutes. Serve with your camping buddies and enjoy!
Campfire Upside-Down Cakes Ingredients: Heavy duty aluminum foil 1 1/2 tbsps. light brown sugar 1 tbsp. butter Pineapple rings Maraschino cherries Small upside-down shortcake shells Non-stick cooking spray Directions: Spray a sheet of foil with cooking spray. For each cake, mound brown sugar, butter on a sheet of foil. Top with a pineapple ring, a cherry and a shortcake shell. Form a packet. Grill sugar-side down over medium-high heat for 12 minutes. Serve with your camping buddies and enjoy!
Campfire Nachos Ingredients: 1 bag tortilla chips 1 can black beans, drained and rinsed 1 cup shredded cheddar cheese 1/2 cup diced tomatoes 1/4 cup diced red onion 1/4 cup sliced black olives 1/4 cup chopped fresh cilantro Salsa and sour cream, for serving Directions: Preheat a campfire or grill to medium-high heat.
Lay out a large sheet of heavy-duty foil. Spread tortilla chips in a single layer in the center of the foil. Sprinkle black beans, cheddar cheese, tomatoes, red onion, and black olives over the chips. Fold the foil over to form a packet, sealing the edges tightly. Place the packet on the grill or in the campfire and cook for 10-12 minutes, until cheese is melted and bubbly. Carefully open the packet and sprinkle cilantro over the top. Serve with salsa and sour cream.
Campfire S'mores Ingredients: Graham crackers Marshmallows Chocolate bars Directions: Preheat a campfire or grill to medium-high heat. Break graham crackers in half. Place a piece of chocolate on top of each graham cracker half. Top each chocolate piece with a marshmallow.
Sandwich the marshmallow with another graham cracker half. Wrap the s'mores in foil. Place the foil packets on the grill or in the campfire and cook for 5-7 minutes, until the chocolate and marshmallows are melted. Carefully open the packets and serve.
Pineapple Teriyaki Chicken Foil Packets Ingredients: 4 boneless, skinless chicken breasts 1 cup pineapple chunks 1 red bell pepper, sliced 1 green bell pepper, sliced 1/4 cup teriyaki sauce 1/4 cup honey Salt and freshly ground black pepper, to taste Sesame seeds and chopped fresh cilantro, for serving
Directions: Preheat the grill to medium-high heat. Divide the chicken, pineapple, and bell peppers among 4 large sheets of foil. In a small bowl, whisk together the teriyaki sauce and honey. Drizzle the sauce over the chicken and vegetables, and season with salt and pepper. Fold the foil over the ingredients and crimp the edges to seal.
Grill for 20-25 minutes, until the chicken is cooked through. Serve with sesame seeds and cilantro.
Mexican Street Corn Foil Packets Ingredients: 4 ears corn, husked 1/4 cup mayonnaise 1/4 cup sour cream 1/2 cup crumbled queso fresco 1/4 tsp. chili powder 1/4 tsp. smoked paprika Lime wedges, for serving Directions: Preheat the grill to medium-high heat. Cut 4 sheets of foil, and place an ear of corn in the center of each one.
In a small bowl, whisk together the mayonnaise and sour cream. Brush each ear of corn with the mayonnaise mixture, and sprinkle with queso fresco, chili powder, and smoked paprika. Fold the foil over the corn and crimp the edges to seal. Grill for 15-20 minutes, until the corn is tender and lightly charred. Serve with lime wedges.
