TMTT: Grilled Potato Packet

Note:   Summer weather has hit Mississippi in full force.   It seriously feels like August instead of the beginning of June.    It is tough to heat up the kitchen cooking so we are trying to use our grill so we can leave all the heat outside!    

Grilled Potato Packet

Ingredients

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth

Directions
Spread your potatoes on top of a very large piece of heavy duty aluminum foil.     Season with salt and pepper.   Top with onions.    Dot with pats of butter.      Combine the remaining ingredients (except broth) and spread on top.      Fold up aluminum foil and pour in broth.   Seal the foil well.    Grill with top down over medium heat for about 35-45 minutes or until potatoes are tender.  

Note:   Do not test by poking through foil or you will lose your steam!


I am so excited to be joining Tempt My Tummy Tuesday again this week.    I have missed my friends Lisa and Lana.    

Grilled Potato Pouches

Note: We are using our grill a LOT these days. These potato pouches have become a favorite!


Grilled Potato Pouches

Ingredients

5 potatoes, peeled and sliced 1 onion, thinly sliced 6 T. butter 1 c. shredded Cheddar cheese 2 T. dried parsley	2 T. Worcestershire sauce 1/2 t. salt 1/4 t. pepper 1/3 c. chicken broth
Directions Place potatoes and onion on a 22-inch by 18-inch piece of heavy-duty aluminum foil. Dot with butter. Sprinkle with cheese, parsley, sauce, salt and pepper. Fold up around potatoes; drizzle with broth. Seal well. Place on a hot grill for 35 minutes.

Smoky Mountain Chicken

Smokey Mountain Chicken

Ingredients:
Boneless Skinless Chicken Breast
BBQ Sauce
18 oz.Swiss Cheese-sliced
Dash of pepper

Directions:
Bake however many chicken breasts you need in the oven for 25-30 minutes at 350 degrees. The last 10 minutes of baking smother BBQ sauce all over chicken. The last 5 minutes of baking top chicken with sliced Swiss cheese and a dash of pepper.

Grilled Corn on the Cob

Note: Whether you are camping or just don't want to heat up the kitchen in the summer, cooking over fire gives your food a delicious taste!

Grilled Corn on the Cob

Ingredients:
8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt

Directions:
Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.

Campfire Potatoes

Campfire Potatoes

Ingredients:
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth

Directions:
Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.

Grilled Vegetables

Grilled Vegetables

Ingredients:
1/2 pound medium fresh mushrooms
1/2 pound cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive oil
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Dash pepper

Directions:
Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Yield: 6 servings.