The great outdoors is the ultimate escape from the stress of reality. When one strays from the beaten path, or in this case the concrete one, they can find peace of mind when they envelop themselves in fresh air and wilderness. The further one gets away from cell phone reception, the more inclined they become to embrace or even adapt to a simpler lifestyle. Fine dining comes second hand to a meal cooked in the woods under the stars and a smoky bonfire. If you’re planning on camping, you’ll likely want a freshly cooked meal, and there is nothing more satisfying than setting up a campfire then hearing the crackle and sizzle of your food heating up. Cooking in Mother Nature should require no pots and pans, and especially no cleanup. Just remember to bring a fork and foil, and you’re in business.
In order to dine like royalty, read our tips and recipes for delicious foil cooked meals.
- To avoid any spillage, use only heavy-duty foil. We recommend doubling up on the heavy duty sheets (which can then double as a plate after you’re done with cooking.)
- Or use tinfoil trays instead of wrapping your food.
- To avoid your food sticking or burning, spray the foil with cooking spray or coat with olive oil before adding your ingredients.
- If you’re making a tinfoil crock pot (placing all the ingredients into one foil case) make sure the protein is at the bottom, as it cooks the longest.
- If you’re cooking meat, add vegetables with a high moisture content such as onions or tomatoes to keep them from drying out.
Salmon (or your catch of the day!) with Asparagus in Tinfoil
- 4 (6 oz) skinless salmon fillets
- 1 lb asparagus, tough ends trimmed
- 2 1/2 Tbsp olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 lemon thinly sliced
- Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Grilled BBQ Chicken and Veggies
- 8 aluminum foil sheets large enough to wrap around one chicken breast
- 4 (4-ounces each) boneless, skinless chicken breasts
- 1/2-cup barbecue sauce (use your favorite)
- 1 zucchini, sliced into thin rounds
- 1 red, green or yellow bell pepper, cut into thin strips
- 8 asparagus spears
- salt and fresh ground pepper, to taste
- extra virgin olive oil
Broccoli and Parmesan Potatoes in Foil
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
- 24 ounces broccoli florets*
- 16 ounces baby potatoes, halved
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Considering you’ll be spending ample amount of time in nature, don’t forget to bring these essentials to ensure a smooth trip. Click below shop now!