Breakfast Burritos – Campfire or Grilling
½ Tbsp. olive oil
1 cup frozen hash browns
8 oz. cooked ham, diced
12 eggs
1 Tbsp. taco seasoning
1 (4.5 oz.) can green chiles
2 cups (8 oz.) shredded cheddar cheese
¼ cup chopped cilantro
8 (12 inch) flour tortillas
Heat the olive oil in a large skilled. Add the hash browns and cook for 1 minute, stirring continuously. Add in the ham. Continue to cook, stirring occasionally, until the hash browns and ham have both browned, about 8-10 minutes.
Meanwhile, in a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns and ham have browned, pour the eggs in the skillet. Cook, stirring frequently, until the eggs have set. Stir in the green chiles, cheese and cilantro.
Warm the tortillas. Put 1/8 of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a ziptop bag in the refrigerator or in a cooler.
When ready to cook, place wrapped burritos in hot coals next to the fire or on the grill, turning once, until heated through, about 10-15 minutes. (the time of course will depend on how hot your fire or grill is)
Makes 8 burritos
Campfire Tex Mex
White Bean Chicken
1 (15 oz.) can of navy beans, drained and rinsed
1 (10 oz.) can of diced tomatoes, drained
1 can of corn bits
1 Tbsp. Mexican spice blend (or more to taste)
4 boneless, skinless chicken breasts
½ cup shredded cheese, Mexican blend
Chopped green onion to top
4 tin-foil squares, about 18”x12”
Combine all ingredients, except the cheese and green onion, in a large bowl.
Place ¼ of the mixture on each foil square, then fold up the tinfoil so that the mixture won’t leak while turning the packet over the fire/grill.
Place on a BBQ or the grate over a campfire and cook for 20-25 minutes, turning the packets occasionally so that everything is cooked evenly.
When the chicken has been cooked thoroughly, remove from the fire and cool slightly. Turn out the foil packets onto a plate, top with cheese and green onion.
Serves: 4
Meatloaf Dinner
Foil Packets
1-1/2 lb. lean ground beef
1 pkg. (1 oz.) onion soup mix
1 egg
¾ cup milk
½ cup plain bread crumbs
1/3 cup ketchup
1 bag (1 lb. 4 oz.) refrigerated new potato wedges
3 cups ready-to-eat baby cut carrots
Fresh parsley, if desired
Heat gas or charcoal grill. Cut 6 (18x10”) sheets of heavy duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves. Place 1 loaf on each foil sheet; top each with about 1 Tbsp. of ketchup. Place about ½ cup potatoes and ½ cup carrots around each loaf.
Bring up 2 sides of foil so edges meet. Seal edges, making tight ½ inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets ½ turn after 1 minute, until vegetables are tender and meat thermometer inserted in center of loaves reads 160F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.
Serves: 6
Grilled Lemon and Salmon Foil Packs
2 cups uncooked instant rice
1-3/4 cups chicken broth
1 cup matchstick-cut carrots
4 (4 to 6 oz. each) salmon fillets
1 tsp. lemon pepper seasoning
½ tsp. salt
1/3 cup chopped fresh chives
1 med. Lemon, cut lengthwise in half, then cut crosswise into ¼ inch slices
Heat coals or gas grill for direct heat. Spray four 18x12” sheets of heavy duty foil with cooking spray.
Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of the broth is absorbed. Stir in carrots.
Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper and salt; top with chives. Arrange lemon slices over salmon.
Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for expansion.
Cover and grill packets 4 to 6 inches from low heat for 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet, fold back foil.
Serves: 4
Grilled Shrimp Foil Packets
1-1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 lb. baby red potatoes, chopped into 1 inch pieces
2 Tbsp. extra-virgin olive oil
1 Tbsp. Old Bay seasoning
1 lemon, sliced into thin wedges
4 Tbsp. butter
Kosher salt
Black pepper
2 Tbsp. chopped fresh parsley leaves
Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.
Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine.
Top each mixture with parsley, lemon and a Tbsp. of butter each.
Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.
Serve immediately.
Serves: 4
Cheesy Bacon Ranch Potato Foil Packs
1-1/2 lbs. small Yukon gold potatoes, halved
4 tsp. oil
2 Tbsp. ranch dip mix
1 jalapeno pepper, seeded, finely chopped
4 slices cooked bacon, coarsely chopped
1 cup shredded cheddar cheese (4 oz.)
Heat gas or charcoal grill. Cut 2 (18x12-inch sheets of heavy duty foil. Spray with cooking spray.
Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapenos; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.
Bring up two sides of foil so edges meet. Seal edges, making tight ½ inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 12 minutes.
Rotate packs ½ turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil and sprinkle potatoes with cheese. If desired, garnish with sliced jalapenos.
Serves: 6
