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All wrapped up goodness

24 November 2017

By Jo Campos

Bake it or grill it. Get dinner on the table in a flash with almost zero cleanup, thanks to these nifty foil pack recipes that can be served straight from the oven or broiler. Perfect for picnics too. With all the juices and flavors packed in each parcel, you can never go wrong. These individually packed goodies in generous servings will surely fill up those hungry diners.
I have compiled some great recipe ideas for that no-mess, no-stress packet of goodness for dinner or lunch, or even for a summer outing or barbeque on the park.
But wait… there’s more! A JC The Foodie quote to share:

“The most indispensible ingredient of all good home cooking: Love for those you are cooking for.” – Sophia Loren

Garlic Steak and Potato Foil Wrap

INGREDIENTS:
2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces (see note)
1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
3 tbsp olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
1 tbsp minced garlic
1 tsp onion powder
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
fresh thyme or parsley for topping (optional)

PROCEDURE:
In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs.
Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill. For baking you can switch oven to broil for a few minutes (with packets opened).
Garnish with fresh thyme or parsley and serve immediately.
Notes: Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack

Lemon Chicken and Asparagus Foil Packs
INGREDIENTS:
4 boneless, skinless chicken breasts pounded to even thickness, OR 6-8 boneless skinless chicken thighs (see note)
1 large bundle of asparagus spears (about 1 pound)
1 lemons, divided
1 tsp minced garlic
3 tbsp butter, melted
1½ tsp Italian seasoning
salt and pepper to taste

PROCEDURE:
Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breast (or 1-2 thighs) in the middle of each piece of foil.
Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divide them between the foil packs.
Slice one of the lemons thinly and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
Fold the foil over the chicken and asparagus to close off the pack, then pinch the ends together so the pack stays closed.
Grill over medium-high heat for 7-9 minutes on each side, OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Notes
Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller pieces, you’ll probably want two in a single foil pack; if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!


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