Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.
The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
- Author: Marilyn Haugen
- Paperback: 208 pages
- Publisher: Robert Rose (March 21, 2016)
- ISBN-10: 0778805328
- ISBN-13: 978-0778805328
- Cover price $19.95
- Purchase on Amazon
I do enjoy cooking most of the time. What I never enjoy is using lots of pots and pans, particularly in the summer. It only leads to lots of extra heat in the house and lots of dishes. So, a cookbook full of recipes that can be made on the grill (or over a campfire or in the oven) using aluminum foil is quite appealing to me.
There are three chapters in this cookbook – Camping Recipes, Grilling Recipes, and Oven Recipes. Each of the chapters breaks down into several categories, such as starters, mains, side dishes, desserts and more. Each chapter contains an index of what recipes are included, something I find very helpful when I am searching for a recipe.
Recipes are all clearly written and easy to understand. The cookbook is full of recipe variations, as well as plenty of tips for prep and serving, and in some cases even side dishes. Cooking time for each recipe is not listed separately, you will need to read through the entire recipe to determine how long it takes to make. I use cooking time as a deciding factor in what new recipes to try, so I would prefer if it was listed on its own at the top or in the beginning. The other thing I look for when deciding what to make is photos, as they help draw my eye in as well as let me know what a finished dish should look like. This cookbook does not have many photos, in fact there are only 16 of them.
This cookbook would be appropriate for anyone interested in learning how to cook using foil, as well as those interested in cooking, grilling, barbecuing and camping.
Here’s a recipe from page 90 of the cookbook, under Grilling Recipes: Fish & Seafood.
Jambalaya with Sausage and Rice
Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
This traditional Creole dish derives its combination of flavors and ingredients from Spanish and French influences. While there are many versions of jambalaya, including Cajun-style, this one is simple, bursting with flavor and great for grilling in foil.
This recipe makes 4 servings. It requires 2 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray.
- 8 oz large shrimp (26 to 30 count), peeled and deveined, tail on
- 4 oz boneless skinless chicken breast, cut into 1-inch pieces
- 3 oz dry-cured chorizo sausage, sliced
- 2 small tomatoes, diced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 stalk celery, diced
- 1 1/2 tbsp Creole seasoning
- 1 cup instant brown rice
- 1/2 cup ready-to-use chicken broth
- Kosher salt and freshly ground black pepper
Preheat barbecue grill to medium-high heat.
1. In a large bowl, combine shrimp, chicken, chorizo, tomatoes, garlic, onion, green pepper, celery, Creole seasoning, rice and broth. Season with salt and pepper, tossing to coat evenly.
2. Divide shrimp mixture evenly between prepared foil sheets. Fold foil into flat packets and seal edges tightly.
3. Place packets on preheated grill and cook for 25 minutes, rotating packets occasionally, until rice is tender, shrimp is pink, firm and opaque and chicken is no longer pink inside. Transfer jambalaya to a serving bowl.
Tip: After 25 minutes, remove one pouch from the grill and open it carefully to check whether the rice, shrimp and chicken are done. If not, close the pouch, return it to the grill and continue to cook, checking every 5 minutes, until done.