Recipe

Gourmet Tin Foil Dinners Recipe

	Notyourmomma / All my dishes 9 months, 1 week ago Campfire or tailgate friendly food. Half the fun of camping is the food, I swear the food tastes better somehow and I don't know why. Prep at home and store ice cold until ready to cook. Fort DeSoto park has been rated one of the finest beaches ... More Prep:250m Cook:30m Servings:8	Notyourmomm
	low carb campfire or tailgate hobo suppers

Does this look good? Yeah! / Nope

Fans

jimrug1

cheryilyn

Ingredients

8 boneless, skinless chicken breasts

4 red or green bell peppers (or use a mixture of red and green)

4 red onions or sweet white onions

4 medium zucchini

1-2 pounds medium white mushrooms (or portabella mushrooms cut in pieces)

(You can vary the veggie amounts to your own taste)

Marinade/Sauce:

3/4 cup of olive oil

1/3 cup of sherry vinegar

1/4 cup of vermouth or white wine

1/3 teaspoon of dried oregano

1/3 teaspoon of dried marjoram

1/4 teaspoon of crumbled rosemary leaves

1/4 teaspoon of crumbled dried mint

1/2 teaspoon of seasoned salt

1/2 teaspoon of lemon pepper mix

1/4 cup of romano cheese

2 tbsp of dijon mustard

(adapted from Kalyn's low carb recipe-Kaylyn uses bottled low sugar dressing -Paul Newman's + a pack of Good Seasons dressing mix combined, I prefer to make my own marinade and reduce the salt.)

Directions

Trim all visible fat and tendons from chicken breasts and cut into pieces 1 1/2 inches square. Wash peppers and zucchini, peel onions, and cut into pieces the same size as the chicken. Wash mushrooms, dry with paper towel, and cut in half if large. Put all ingredients into zip-loc bag.

(You will need two large bags if you make the whole batch of this.) Mix marinade ingredients and pour over veggie/chicken mixture. Marinate in cooler 4 hours or longer.

To cook, burn a campfire until you have some good glowing coals and the flames have died down (or you can use charcoal if you have one of those great outdoor portable grills).

Tear 16 pieces of heavy duty tin foil into pieces about 15" long. Put a mixture of chicken and veggies on a piece of foil, fold foil over and roll up ends, then turn the packet over and wrap again in a second piece of foil.

(You can also make larger packets with more than one serving in each, but they cook a little faster in individual serving size packets.) Cook over coals or charcoal 20-30 minutes, turning every 3-5 minutes or so to prevent burning and sticking.

I wish I knew a good way to tell when these are done without unwrapping one, but I haven't mastered that yet.

The amount of time will depend on how hot your coals are, so start checking after about 15 minutes by gently unwrapping one packet (using tongs so you don't burn your fingers).

Serve this with "camping salad": Place cut up cucumbers, black olives and cherry tomatoes in a zip-loc bag. Pour your favorite salad dressing over (personal favorite is blue cheese). Serve right out of the bag for no clean up. It doesn't have much in visuals with the creamy dressing and the cherry tomatoes and black olives but don't let that deter you. Tastes great.

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Comments

organicmama 9 months, 1 week ago said:
Let's go camping!

sunny 9 months, 1 week ago said:
Great post!

krumkake 9 months, 1 week ago said:
What a great "gourmet" treat for tailgating or camping! I love all the flavors in this - great post...thanks notcho!

flavors 9 months, 1 week ago said:
This is great. I'm printing this one out for my 11 year old so he can make them for his Boy Scout Troop the next time they go camping. I'll be making them to you can be sure of that. Thanks MJ

jimrug1 4 weeks, 1 day ago said:
I lived in St. Pete, FL for 16 years. Fort Desoto was our Sunday hang out. We would put our coolers, grills, ect. on rubber wrafts and kick our way out to the island off shore to spend the day cooking and beach combing. This would be a perfect lunch for out there... Great post... Jim

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