Fun with Foil Packs

I made these for dinner the other night, using a 14oz package of smoked chicken kielbasa, a couple of potatoes cut into wedges, carrots, peppers, onions, garlic powder, salt, pepper, and olive oil. Cooked on the grill (medium) for 30 minutes.

They were fun to make and I liked that everyone got their own pack to eat (the kids split one). I didn't even use a bowl, just chopped and dropped straight onto the foil. It made an easy weeknight meal, even if the format might be more familiar at the campground.

Week 63—Tomato, Tomahto

Mon – halibut tacos (Taste of Home)
Tues – goulash*
Weds – burgers with lots of fresh tomatoes
Thurs – Best of Show Tomato Quiche (Taste of Home)
Fri – IKEA!
Extras – pizza; omelettes

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More of our tomatoes are ripening by the minute. This week is all about finding ways to use these things while they're at their best. I got a recipe from my sister for homemade spaghetti sauce. I'm a little dubious that I will actually get around to doing it, but we'll see how the week goes. I might have all these things eaten up with salt and pepper by the slice before they even reach a pot of boiling water. And I haven't been to IKEA for almost 2 weeks. Have to plan a night out there while the free-kids deal is still going on. Happy cooking.

Leafy Bag Closure

 I found these at Kitchen Window, although I'm sure other places have them. They are fun bag closures that really work well. They could even make a nice gift closure (e.g. bread/kitchen gadgets/kitchen towel/etc).

Garden Goodies

Tomatoes, zucchinis, basil, spinach and more are ready for picking from our backyard garden. Yum. I need to make some pesto as the basil is already flowering. Summer in full bloom!

Week 62—Repeats & Jerk Ribs

Mon – potato sausage foil pack (Taste of Home)
Tues – alfredo*
Weds – chicken stir-fry
Thurs – halibut tacos (Taste of Home)
Fri – pizza
Extras – IKEA!
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Have had a lot of evening activities come up that have taken our dinner plans in other directions recently. Thus, there are a few items appearing for I think the 3rd week in a row. Made a giant crock-pot of jerk baby back pork ribs over the weekend when family was visiting. I love BBQ pork. Happy cooking.

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Sweet and Spicy Jerk Ribs  

(courtesy of Taste of Home)

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Ingredients

• 2 racks pork baby back ribs (about 4-1/2 pounds)
• 3 tablespoons olive oil
• 1/3 cup Caribbean jerk seasoning
• 3 cups honey barbecue sauce
• 3 tablespoons apricot preserves
• 2 tablespoons honey

Directions

• Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs.
• Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving. Yield: 5 servings.