This time of year is the perfect time to be outside. We are right in that sweet spot where it’s not too hot and it’s not too cold. It’s not quite time to come to terms with having to don a swimsuit but just the right time to join your friends at a local festival. With being in the thick of March Madness this time of year also means gatherings around the grill. Typically Cameron is the one behind the grill at our house but recently I decided that I wanted to get better at facing things that intimidated me (mainly grilling on the outdoor grill and using power tools…more DIY projects involving those coming soon!) One of by go-to quick and easy recipes is a salmon simply salted, peppered, with a squeeze of lemon wrapped in foil. Typically Cameron would throw the fish, foil and all, on the grill and 15 minutes later we were ready to eat. With this in mind I wondered what else I could put on the grill in a simple to do foil wrapped packet. Here’s what happened when this girl met the grill…and Texas Tough foil from H-E-B.
Grilling burgers is easy, but what about the sides? Now that spring is here there are so many great in-season produce options I decided to see what happened if I threw them on the grill. I went to my go-to grocery store H-E-B and got a couple of fresh ears of corn, zucchini, red pepper, and onions. To make it a little more hearty I added red potatoes and smoked turkey sausage.
There are a lot of advantages to foil wrapping packets for the grill 1. locking in heat 2. SUPER easy clean up 3. locking in flavor. Let me just say if it wasn’t glued down, I foiled it! To season my sausage and veggie mix I simply combined olive oil, oregano, dried parsley, garlic powder and paprika and poured it over my veggies.
Right now is prime season in Texas for Gulf Coast anything! Crawfish, shrimp, catfish oh my! H-E-B had a great selection of fresh peeled and deveined shrimp so I snagged a few pounds for my grill pouch project! Since most of the work was done for me (no peeling, yippeee!) I simply made a marinade of coconut flakes, lime, cilantro, olive oil and soy sauce and let my shrimp marinate for about 2 hours in the refrigerator in my leak-proof Texas Tough storage bags. Once it was grill ready, I laid it on the foil and added a little frozen corn and more zucchini!
My mom makes this cherry crisp dessert in the oven that I absolutely love. I am not a big fan of fruity things, like pies, but her cherry crumble is awesome and is also covered in foil. While I was grocery shopping I couldn’t help but notice how big a juicy the fuji apples looked and I couldn’t resist getting some. I wanted to really challenge myself to see if I could make a dessert on the grill, so I took my fujis, sliced them up and…you guessed it…put them on some foil! Like my mom’s cherry dessert, I wanted a little crispy crumble. I mixed rough cut oats, butter, brown sugar, cinnamon, and a little nutmeg (all things I felt go well with apples) and I topped the apples before wrapping with foil. Once cooked on the grill I topped my apples with vanilla ice cream!
Now I want to grill EVERYTHING! It’s so simple and with foil pouches the clean up is so easy. The veggies and shrimp were both on the grill fro 15 minutes and the the apples were on for 20, no flipping or monitoring required! Whether you want dinner done easy or you are outdoor entertaining for a crowd, let your grill do all the work while you enjoy the outdoors.
Thank you H-E-B for sponsoring this post as always the thoughts and opinions are my own.