Shrimp & Veggie Foil Packets

Foil dinners . . . I can picture fixing this over a campfire.  You don't have to use shrimp.  I can see using chicken.  I can see using other seasonings like Rustic Herb Seasoning.  This was very delicious.

Ingredients:

12 baby red potatoes, scrubbed clean
6 pieces heavy-duty aluminum foil (18x15-inches ea)
2 medium zucchini, sliced
36 grape tomatoes (abt 1 dry pint)
3 ears of corn, shucked, kernels cut off, or 2 c frozen corn kernels
2 Tbsp Citrus Herb Seasoning
1 1/2 - 2 lbs (26-30 count) raw shrimp, peeled and deveined
1/4 c butter, cut into 6 pieces, optional

Instructions:

1.  Pierce potatoes in several spots with a fork; place on a microwave-safe plate.  Microwave on high 4-5 minutes or until just fork tender (do not overcook).  Cut potatoes into quarters; salt and pepper as desired.  Divide among pieces of foil.


2.  Add remaining vegetables to foil.  Sprinkle 1 Tablespoon Citrus Herb Seasoning over vegetables.  Top with shrimp.  Sprinkle shrimp with remaining 1 tablespoon Citrus Herb Seasoning.  Top with butter, if desired.  Bring together 2 sides of foil seal edges, making a 1/2 inch fold.  Fold again, allowing space for heat circulation.  Fold each side to seal.

3.  Prepare grill to medium heat.  Place foil packets on grill.  Grill, turning occasionally, until shrimp is opaque in color and reaches 145 degrees on an instant-read food thermometer, about 15 minutes.

Makes 6 servings.  Serve with Herbed Avocado Chopped Salad.

Make Ahead & Freeze:  Prep through step 2.  Place foil packets in 2 one-gallon freezer bags.  Seal well, label and freeze.  Thaw completely.  Continue with step 3.

Grilled Chicken Cordon Bleu

One of my favorite meals and to make it from scratch rather than order in a restaurant . . . so much better.



Ingredients:

3 Tbsp white wine vinegar
3 Tbsp Dijon mustard
2 Tbsp Avocado Oil
1 pkt Shallot Tarragon Compound Butter Mix
1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
1 (6-8 oz) pkg thinly sliced ham
6 slices Swiss cheese, cut in half
chopped chives, optional

Instructions:

1.  Combine first 4 ingredients in a gallon freezer bag; add chicken.  Seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade; discard bag with marinade.

3.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes.  Top chicken with 2-3 slices of ham and 2 pieces of cheese.; grill until cheese is melted.  Salt and pepper as desired.  Garnish with chives, if desired.

Makes 6 servings.

Serve with a mixed green salad topped with fresh radishes and your favorite dressing.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

BBQ Bacon Chicken Kabobs

Yummy!  We loved this!  I used carrots and potatoes instead of the bell pepper, pineapple and onion.  I also made all chicken. 



Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2/3 c Smoky Bacon BBQ Sauce
1 - 1 1/2 Tbsp Rustic Herb Seasoning
1 lg green bell pepper, cut into 1 inch pieces
12-16 oz fresh pineapple chunks
1 (2.52 oz) pkg fully cooked bacon, halved
1 lg red onion, cut into wedges
10-12 (12 inch) wooden skewers, soaked in water 30 minutes

Instructions:

1.  Combine chicken, 1/3 cup Smoky Bacon BBQ Sauce and Rustic Herb Seasoning in a gallon freezer bag.  Seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade; discard bag with marinade.  Thread chicken, green pepper, pineapple, bacon and onion on skewers in desired pattern.

3.  Place skewers on grill.  Grill, turning once, until internal temperature of chicken reaches 165 degrees Fahrenheit on an instant-read food thermometer, about 8-9 minutes, brushing with remaining 1/3 cup Smoky Bacon BBQ Sauce the last few minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with assorted melon slices.

Make ahead & freeze:  Prepare step 1.  Place 1/3 cup Smoky Bacon BBQ Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Burgers with Balsamic Glazed Vegetables

So many different ways to flavor burgers so they aren't so boring.  Love my Tastefully Simple recipes.  I used ground elk meat in this recipe.  Not only did I make a patty but instead of six patties, I made the remainder into a meatloaf.  Oh, the possibilities!


Ingredients: 

1 1/2 lbs lean ground beef
1 1/2 tsp Garlic Garlic Seasoning
1 pkt Grilled Veggie Dip Mix
1 med red bell pepper, thinly sliced
1 med red onion, thinly sliced
1 (8 oz) pkg sliced fresh button mushrooms
1/4 c Pomegranate Balsamic Vinegar of Modena
3 Tbsp olive oil
6 slices provolone cheese

Instructions: 

1.  In large bowl, combine first 3 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Place red pepper, onion and mushrooms on a double sheet of aluminum foil.  Drizzle with vinegar and oil.  Salt and pepper as desired.  Bring together 2 sides of foil; seal edges, making a 1/2 inch fold.  Fold again, allowing space for heat circulation.  Fold each side to seal.

3.  Prepare grill to medium heat.  Place patties and vegetable packet on grill.  Grill, turning burgers once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes.  Top burgers with cheese; grill until cheese is melted.

4.  Serve vegetables on top of burgers.

Makes 6 servings.

Serve with fresh fruit kabobs drizzled with Pomegranate Balsamic Vinegar of Modena. 

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

meatloaf option

Honey Glazed Chicken Thighs

I used breasts as we prefer white meat.  It was delicious!  Of course, we skipped the salt & pepper seasoning.  and, we used stove top grilling rather than the BBQ.


Ingredients:

3 Tbsp Avocado Oil
3 Tbsp honey
2 Tbsp Pomegranate Balsamic Vinegar of Modena
1 Tbsp Citrus Herb Seasoning
1 1/2- 1 3/4 lbs boneless skinless chicken thighs, seasoned with salt and pepper

Instructions:

1.  IN a gallon freezer bag, combine first 4 ingredients; massage to combine.  Add chicken and seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade.  Discard bag with marinade.


3.  Place chicken on grill.  Grill turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10 - 12 minutes.

Makes 6 servings.

Serve with Grilled Garlic Broccoli.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

BBQ Coleslaw - side dish

I love coleslaw.  Although my hubby doesn't.  I've made some variations of this an they were just as good.  Makes a great dish to take to potlucks.

Ingredients:

1 (16 oz) pkg tri-color coleslaw mix, without dressing
1 sm green or red bell pepper cut into thin slices
1/2 c shredded carrots
1/3 c Smoky Bacon BBQ Sauce
1/4 c mayonnaise
3 tbsp milk
1 tbsp Pomegranate Balsamic Vinegar of Modena
1 1/2 tsp Rustic Herb Seasoning
1 1/2 tsp Garlic Garlic Seasoning

Instructions:

1.  In large bowl combine first 3 ingredients.  In small bowl combine remaining ingredients; pour over coleslaw and toss lightly.  Salt & pepper as desired.

2.  Serve immediately or refrigerate until ready to use.

Makes 6-8 servings.

Grilled Balsamic & Herb Pork Chops

This was fantastic!  I can see this marinade being used not only on Pork but chicken or beef.  We pan-fried instead of grilling.  I used our Avocado Oil instead of the olive oil listed in the recipe.

Ingredients:

1/3 c Pomegranate Balsamic Vinegar of Modena

1/4 c olive oil

1 1/2 - 2 Tbsp Rustic Herb Seasoning

6 boneless pork loin chops (about 2 lbs)

Instructions:

1.  Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.

3.  Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

Makes 6 servings.

Serve with BBQ Coleslaw.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.