Warm and sunny days should be spent outside, enjoying the nice weather with family and friends. Who has the time or the desire to cook over a stove during these previous months?

That being said, I continue to be obessed with a new trend, “cooking with foil.” It’s a great, quick way to cook and most importantly, minimal clean up! I love cooking great meals that don’t require me to a lot of dishes. The time I save can be spent reading a book, sipping on some wine, or the latter, chasing after a toddler.

How to make a foil packet:

1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)

2. Place the ingredients in the center of the foil.

3. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.

4. Grill as directed. (Each recipe serves 2 to 4.)

Jerk Chicken Wings

Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.


Sprinkle shredded pepper jack cheese on one half of a flour tortilla; top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.


Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil; sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes.

Mustard-Dill Salmon

For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with brown sugar, salt and ground coriander; spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes.

Portobello Mushrooms

Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.

Feel free to share with us some easy, quick meals that you cook during the warmer months.

*Photos and recipes are from the Food Network.

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