Hello June

Make dinners easy with foil packets. Cooking an entire dinner in a simple foil packet is every cook’s dream. There’s no reason to wait to break out the camp fire because foil dinners are so incredibly easy to make heated in the oven or over a grill. And there's minimal clean-up. Be creative as you customize your packet. Each recipe serves 4.

Prepare a stack of foil sheets 12 x 12. Pre-cut parchment paper for cookie baking sheets works well as liners for the foil packets. Cut each parchment sheet into 4ths. Place one of these cut sheets in the center of a foil piece which keeps the food from sticking to it. When planning your foil dinner keep in mind the following:

Find Your Fat-You must have a fat so the raw ingredients don’t stick to the foil as it cooks. Oil in most any form (plain or flavored,), butter and bacon fat are all likely contenders.
Add ins include: protein, veggies and seasonings.

Chicken Fajitas

Cook's Notes: Seasoned chicken, peppers, onions served with your favorite rice rolled in a flour or corn tortilla. Recipe adapted from tastesbetterfromscratch.com
Ingredients:

• 1 TB. olive oil
• 3 large boneless, skinless chicken breasts cut into strips
• 2 cups mini sweet red, yellow and orange peppers,
• 1 cup red onions, diced
• 1-1/2 cups grape tomatoes, diced
• ½ packet dry fajita seasoning
• Flour or corn tortilla
• Rice
• Favorite toppings e.g. avocado slices, salsa, sour cream 

Directions:

• In a bowl add in oil, chicken, pepper, onions, tomatoes and seasoning mix. Toss together.
• Place ingredients in center of foil piece lined with parchment.
  
• Fold foil (long sides) over foods so edges meet. Seal edges, making tight 1/2-inch fold; fold again on short sides allowing space on sides for heat circulation.
• Place packets on gas grill over heat 400 degrees for 20 minutes or in oven 400 degrees for 20 minutes. Rotate packets 1/2 turn after 10 minutes.
  
• Serve with warmed tortillas, rice and toppings.
  
  

Grilled Caesar Salmon

Cook's Notes: Elevate your salmon to a new level with creamy Caesar dressing and artichoke hearts. A splash of lemon brightens the dish. Recipe adapted from cookierookie.com
Ingredients:

• 4 salmon fillets, rinsed and patted dry
• 1 TB. olive oil
• 2 large tomatoes cut into wedges
• 1 cup sweet peppers
• 1 small jar marinated artichoke hearts, drained and patted dry with a paper towel
• 1 TB. fresh lemon juice
• 3 TB. prepared creamy Caesar dressing
• 4 lemon slices
• Optional crushed almonds

Directions:

• Place each salmon piece in center of foil. Place veggies around the salmon. Brush each fillet with Caesar dressing. Squeeze lemon juice on each salmon piece and drizzle with olive oil.
  
• Place a lemon slice on each fillet.
  
• Fold foil (long sides) over foods so edges meet. Seal edges, making tight 1/2-inch fold; fold again on short sides allowing space on sides for heat circulation.
• Place packets on gas grill over heat 400 degrees for 20 minutes or in oven 400 degrees for 20 minutes. Rotate packets 1/2 turn after 10 minutes.