Cheesy Bacon Ranch Potato Foil Pack

Talk about a loaded potato!  The possibilities are endless with these foil pack potatoes.  Add the ingredients you love.

This recipe is meant for the grill, but of course it will work nicely in the oven. Simple and convenient made wonderful!

This recipe and photo comes from Betty Crocker.com!

Ingredients

1 1/2 lb small (two-bite) Yukon gold potatoes, halved

4 teaspoons oil

2 tablespoons ranch dip mix (from 1-oz package)

1 jalapeño chile, seeded, finely chopped

4 slices cooked bacon, coarsely chopped 

1 cup shredded Cheddar cheese (4 oz)

Directions

Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Drizzle cut potatoes with oil and sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.

Bring up 2 sides of foil so edges meet and seal edges, making tight 1/2-inch fold.  Fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill and cook 12 minutes. Rotate packs 1/2 turn and cook 12 to 14 minutes longer or until potatoes are tender. 

Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

To make in oven, place packets on cookie sheet and bake at 375 degrees 40 to 45 minutes.

Pineapple Cheesecake Dessert

Here's a recipe that you can go to for quick and easy.  The only real time is waiting for it to chill and firm up in the refrigerator.

The recipe and photo come from the Kraft Foods website.

If it's got cream cheese, it's got to be good!

Ingredients

2 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp. flour
3 Tbsp. butter or margarine, melted
1 env. (1/4 oz.) KNOX Unflavored Gelatine
1/4 cup cold water
3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz.) crushed pineapple in juice, drained with 1/2 cup juice reserved
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed



Directions

Heat oven to 350°F.

Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish. Bake 15 min.

Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.

Beat cream cheese spread and sugar in large bowl with mixer until blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.

Chinese Cooking Essentials

One of my favorite dishes is fried rice.  In all my years of trying to perfect making it, I still have not reached that goal.  

It seems like maybe I have not spent enough time studying the concepts of chinese cooking.  After reading an excellent article from The Cooking Channel on Chinese Cooking Essentials, the realization hit me that I am way too under informed about ingredients used.

Click here to go to the article from The Cooking Channel.

Sweet and Sour Barbequed Chicken

These delicious looking grilled chicken drumsticks come from Kelsey Nixon of  The Cooking Channel.

Love sweet and sour with the added dimension of spicy hot.  Looks like an awesome recipe that reminds me of Bourbon Chicken.

A great addition to your chicken recipe collection :)  I would also use the marinade for pork or seafood.

Ingredients

8 medium chicken drumsticks (about 2 pounds)
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup apple cider vinegar
1/4 cup vegetable oil
1 to 2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 sprigs fresh thyme
1/2 cup marmalade
1/4 cup Dijon mustard
2 tablespoons light brown sugar
1/4 teaspoon crushed red pepper flakes

Directions

Sprinkle the chicken with some salt and pepper and let sit for 10 minutes. Transfer to a large resealable plastic bag. 

Combine 1/2 cup of the apple cider vinegar, the vegetable oil, Worcestershire sauce, garlic and thyme. Pour the mixture over the chicken, seal the bag. Squeeze out as much air as possible. Place the bag in the refrigerator and allow the chicken to marinate from 2 hours to 8 hours.

Meanwhile, prepare the sauce. Combine remaining cup apple cider vinegar, marmalade, mustard, sugar, salt and crushed red pepper flakes in a medium saucepan over medium-high heat. Bring to a simmer and cook about 10 minutes until the sugar dissolves and the mixture is slightly thickened. Set aside until ready to use.

Prepare an outdoor charcoal grill to medium-high heat.  Placing the coals on one side of the grill for direct and indirect heat.

Remove the chicken from the marinade and pat dry. Grill the chicken on the direct heat until charred on all sides, about 8 minutes per side, turning and basting often. Finish the wings on the indirect heat side until an instant-read thermometer registers 160 degrees F, the wings will be golden and caramelized, about 15 minutes.

Cook's Note: If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.



Recipe courtesy of Kelsey Nixon
Show: Kelsey's Essentials

Episode: On the Go Grillin

Originally from FoodNetwork.com