|A perfect dinner in the garden|
Wow, we’ve had crazy weather in SoCal! I’m sure you’ve all seen the wildfires in the news this week. We’re only about 15 miles from the fires in Camarillo, and Naval Base Ventura County, where we both work was effected. In a matter of one week, we’ve had scorching, dry Santa Ana winds that set new heat records and fanned fire from one highway to the next burning everything in between, to cool, overcast nights with rain, to our usual beautiful Spring weather – making today the perfect day to cook outside.
This is more of a method than a recipe, but here’s what we used for 2 Chicken Breasts:
In the center of a sheet of foil, place:
2 slices Lemon
1 skinless, boneless Chicken Breast
Sprinkle with Shallot Pepper
In a small bowl, whisk together:
12 Cherry Tomatoes, quartered
2 Spring Onions, thinly sliced, then chopped
1 clove Garlic, minced
3 – 4 Tablespoons Basil Olive Oil
Salt & Pepper, to taste
Whisk together and divide between packets.
Fold long edges of the foil towards the center, and crease, then gather shorter edges together and roll down. You don’t want them to be too tight because everything needs to create steam to cook.
Turn center burner on your grill to high and side burners to medium.
Once grill is heated, turn central burner off and place chicken pouches there, lemon side down, cooking over indirect heat for 20 minutes.
Open pouches carefully, allowing steam to escape.
Using a spatula, move the chicken and vegetables to plates.
Shuck corn and rinse silks.
Place each cob in the center of a sheet of foil
Press as much butter as you like into the corn
Sprinkle with Ruth Ann’s Muskego Avenue seasoning
Bring long ends of foil together and roll down, folding short ends in.
Place in center of grill with Chicken Pouches and cook for 15 – 20 minutes, turning occasionally.
|The smoke from the fire in Camarillo created a beautiful sunset ~ view from our rooftop|