Tag Archives: foil packet

These Should Have Been Kabobs Artichokes and Chicken

13 Jul
Artichokes and Chicken in Foil Packet

Artichokes and Chicken Grilled in a Foil Packet

So I opened a can of artichoke hearts the other day to make my small serving of Artichoke and Spinach Stuffed Tomatoes, and had to figure out what to do with nearly a full can of them. My husband had already taken out a boneless, skinless chicken breast to defrost for dinner, so got my thinking cap on for dinner ideas.

It got into the mid-80s and figured grilling would be a good idea, but how does one grill the artichoke hearts with the chicken? In a foil packet, of course! ~ STOP THE PRESSES! No, these should have been grilled as kabobs. Hindsight really is 20-2o. ~ The chicken and artichokes were marinated along with some grape tomatoes and onion in an Italian-type salad dressing, along with lemon juice, fresh-snipped chives, and fresh chopped tarragon leaves. I could have gone ahead and made the entire marinade from scratch, but what the heck, I didn’t.

This made for a light summer meal served on top of a bed of rice cooked in homemade chicken broth. EXCEPT this would have been much better grilled on skewers!

Chicken and Artichokes Marinating

Chicken and Artichokes Marinating

Artichokes and Chicken Foil Packet – but really put them on skewers

1 pound boneless, skinless chicken breast
1/4 cup Girard’s Champagne salad dressing (or any other Italian-style dressing)
Juice of 1 lemon
1 teaspoon fresh-snipped chives
1 teaspoon fresh minced tarragon leaves
1 can quartered artichoke hearts, drained
1/2 carton grape or cherry tomatoes
1/2 medium sweet onion, cut into large chunks
Ground black pepper, to taste

Cube the chicken breast into bite-sized pieces and set aside. In a plastic or glass bowl, whisk together the salad dressing with the lemon juice and herbs. Add the chicken, artichoke hearts, tomatoes and onion, and grind black pepper over all. Toss to coat well, then marinate in the fridge for at least a half hour.

Preheat grill to medium heat, or oven to 375 degrees. Meanwhile, divide the chicken and vegetables into half and place on large sheets of foil cut to fit. Seal foil into packets, then double wrap with another layer of foil. thread onto skewers. Grill for about 30 minutes until chicken is done. Remove from foil, ahem, skewers, then serve over hot rice garnished with more snipped chives.

Advertisements

Grilled Turkey Sausage, Broccoli, and Cauliflower Foil Packets

8 May
Foil Packets Ready to Close and Grill

Foil Packets Ready to Close and Grill

I just love the start of grilling season! That, and the versatility of grilled foil packets. There are so many variations of meats and vegetables you can add to the packets, and a tried and true simple marinade goes with just about anything. Rather than make “individual” packets, I just divide the food between two large packets then dump everything onto a platter when ready to eat. (Unlike this variation I made last summer the size of a watermelon! Link here for the variation, using red peppers and mushrooms: Grilled Sausage and Vegetables in Foil Packet)

I had my husband put these on the grill, and didn’t realize he had the two middle burners set on low instead of medium, so we didn’t get the yummy crispy-crunchy browned bits all over everything, but the potatoes and vegetables were tender and we were ready to eat, so I let it slide this time. Next time I’ll remind him of the heat setting.  This recipe easily feeds five or six people, and we enjoyed the leftovers for lunch the next day.

Marinating Broccoli Cauliflower Potatoes Onions and Tomatoes

Marinating Broccoli Cauliflower Potatoes Onions and Tomatoes

Grilled Turkey Sausage, Broccoli and Cauliflower Foil Packets

1 tablespoon olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Mrs. Dash Garlic and Herb, to taste
Black pepper, to taste
3 medium potatoes, washed and chopped into chunks
1 cup broccoli florets
1 cup cauliflower florets
1/2 large sweet onion, chopped
1 large Roma or Plum tomato
1 large green onion, chopped
1 Smoked Turkey Sausage link (I used Jennie-O), cut into 1/2 to 1-inch chunks
1 tablespoon butter or substitute, cut into tiny chunks

In a large bowl, whisk the olive oil, lemon juice, garlic, Mrs. Dash (or salt), and black pepper until well combined. Add all the veggies and let them marinate while you preheat a grill to medium heat. Prepare two large pieces of aluminum foil — heavy duty if you have it or double up if you don’t — to fit everything in them.

When ready to cook, add the sausage chunks to the bowl of vegetables and lightly toss around to distribute. Evenly spread the food over the center of the foil pieces, leaving enough room to close and seal the packets. Distribute the tiny chunks of butter over the top, then seal the foil packets.  Place the packets on the grill and close the lid and cook for about 40 minutes, or one hour if the hubs decides to mess with the heat settings, turning halfway through. Carefully open packets and dump contents onto a serving platter. Pass it around and help yourselves! You will be surprised how quick plates are emptied.

Grilled Turkey Sausage and Vegetables Ready to Eat

Grilled Turkey Sausage and Vegetables Ready to Eat

Grilled Sausage and Vegetables in Foil Packet

18 Jul
Sausage and Veggies Ready for Foil Packet

Sausage and Veggies Ready for Foil Packet

First off, I didn’t use a lot of seasoning in this since I figured the smoked sausage would impart a great deal of flavor along with the grilling. (It did) Second, I was quite surprised at how big my foil packet ended up. It was the size of a watermelon! I had already laid out the large piece of foil (doubled up since I didn’t have heavy-duty) and was still surprised how large it got. Next time I think I’ll try two smaller packets so it won’t take so long on the grill. The smoked sausage I used is one that looks like a Kielbasa — it comes in the horseshoe-like shape in a shrink-wrapped package, not the fresh sausage you find in casings.

Grilled Foil Packet

Grilled Foil Packet

Grilled Sausage and Vegetables in Foil Packet

1 tablespoon olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Mrs. Dash Garlic and Herb, to taste
Black pepper, to taste
3 to 4 medium red potatoes
1 yellow, red, or orange bell pepper, chopped
1/2 sweet onion, chopped
1/2 carton grape tomatoes
5 large white mushrooms, quartered
1 large green onion, chopped
1 Smoked Sausage or Kielbasa link, cut into 1/2 to 1-inch chunks
1 tablespoon butter, cut into tiny chunks

In a rather large bowl, whisk the olive oil, lemon, garlic, Mrs. Dash, and black pepper until well combined. Add all the veggies and let them marinate while you pre-heat a grill to medium heat. I didn’t want to marinate the sausage in the oil since it already has enough fat in it. Prepare a large piece of aluminum foil — heavy duty if you have it or double up if you don’t — about 18-inches square, or two small pieces to fit everything in it. When ready to cook, add the sausage chunks and lightly toss around to distribute evenly. Evenly spread the food over the foil, leaving enough room to close and seal the packet. Distribute the tiny chunks of butter over the top, then seal the foil packet(s). Just make sure you crimp everything really good so you don’t leak and get a flare-up on the grill. Place the packet on the grill and close the lid for one hour, turning halfway through. If you use two packets I’m sure it would greatly reduce the cooking time. Both my husband and daughter raved at how good this was! We had enough leftovers for two people, so this will easily feed four to six people, depending on appetites. Happy Grilling!

Grilled Sausage and Veggies Plated

Grilled Sausage and Veggies Plated

%d bloggers like this: