(Picture used from Reynolds Wrap website)
I think the pan method works well for fish and other quick cooking foods that you want to keep a close eye on while the pocket works well for most others. You can cook all courses of a meal in foil, right down to dessert. Who doen’t like S’Mores? Yum.
I have a few recipes I would like to share with you that are my favorites, and as always, I don’t even remember where I got them so if you ever come across them let me know were. I love to give credit where credit is due.
Yummy Grilled Potatos
1/3 cup oil, I use olive
2 LBs baby red potatos cut in 1 inch pieces
2 tlb wine vinegar
1 clove crushed garlic
1 tlb Rosemary
1package onion soup mix
In a large bowl combine soup mix, vinegar, garlic, rosemary and oil. Add Potatos and stir til coated.
Make a pocket with the foil and add potato mixture.
Grill for about 40 minutes turning over once in awhile.
Grilled Sweet Potatos with Pecans
(love these, so yummy)
5 med. sweet potatos peeled and sliced
1 large Vidalia onion sliced thin & separated
3tlb olive oil
1/3 c softened butter
2 1/2 tlb brown sugar
1/4 ts cinnamon
1/4 cp toasted pecans, chopped
Stir potatos and onions in olive oil until coated. Cook on the grill for about 30 minutes. While cooking combine butter, sugar, and cinnamon, mix well. Stir in pecans. When potatos are done top each with equal portions of the pecan mixture.
Fish and Veggie pockets
4 Halibut Fillets ( you can use other fish but make sure it is firm)
1 carrot, I use veggie peeler to make thin strips
1 piece celery sliced very thin
1 med. onion sliced very thin
1 small zucchini sliced very thin
1 small Summer Squash also sliced very thin
1/2 cup shredded swiss cheese
1/2 cp Italian dressing
Place a fillet on 4 seprate pieces of foil. Top with veggies and cheese evenly. Drizzle each with dressing and make into foil packets. Let sit about 15 to 20 minutes for the dressing to marinate. Grill for about 15 minutes.
I have come to realize that with foil cooking, as with any grilling, don’t be afraid to try something.
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