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Cookbook review: 'Foiled' shares recipes made in tin foil for more than camping

Posted December 7, 2016

"Foiled! Easy, Tasty Tin Foil Meals" is by Jesseca Hallows. (Deseret Photo)

"FOILED! Easy, Tasty Tin Foil Meals," by Jesseca Hallows, Front Table Books, $18.99, 144 pages

Be advised — "Foiled! Easy, Tasty Tin Foil Meals" is not simply a cookbook with tasty, easy tin foil meals that cook up nicely in a campfire, though it certainly is that.

Jesseca Hallows has come up with a plethora of fun ideas that can toss the boredom right out of the kitchen.

And while every recipe challenges the old way of thinking about tin foil dinners, the recipes are also tempting ideas for simple family meals, and she includes instructions on how they can also be cooked in the oven or on the grill and applicable tips for constructing it at home versus a campsite.

She shares 50 recipes across breakfast, main dishes categorized by protein, side dishes and desserts. Just about each recipe has a full color photo to accompany it.

Most can be prepared ahead or using frozen, ready-made ingredients that cut way down on the preparation and cooking time.

With this handy cookbook, there's no need to stick with hamburger with potatoes and carrots — what she calls the Classic Hobo Dinner. Cooks can try meatloaf, Garlic Shrimp, Chili Cheese Dogs or Stuffed Peppers.

For breakfast, there's a variety of options, including Egg in a Hole and Egg Scramble. For dessert, Monkey Bread, a S'more Quesadilla, an Apple Crisp or a Grilled Pineapple Cake all look delicious (and easy to make).

She includes helpful tips (always seal meals tightly and thinly slice vegetables) along with a list of items to have on hand when making tin foil dinners: a fire glove, heavy-duty foil, cooking spray and rice and pasta pre-cooked to add in.

Hallows lives near Salt Lake, and her website is at onesweetappetite.com.

******

COCONUT SHRIMP

Serves: 2-4

This shrimp has a slight kick to it from the jalapeño, which is toned down with the sweetness of coconut.

1 jalapeño, sliced and seeded

3 tablespoons lime juice

2 teaspoons lime zest

1 tablespoon coconut milk

1 clove garlic

2 tablespoons chopped cilantro

3 tablespoons finely shredded coconut

2 tablespoons olive oil

1½ teaspoons soy sauce

¾ pound shrimp, peeled and deveined

At home

1. Combine everything except shrimp in a food processor. Pulse until smooth and transfer to a resealable container.

At camp

1. Two hours before eating, stir the shrimp into your marinade. Return to a cooler to rest.

2. Prep 3 sheets of foil with nonstick spray.

3. Divide your shrimp between the prepared sheets of foil. Fold up the sides to create packets.

4. Place on warm coals and cook 3 minutes on each side or until the shrimp is pink in color.

— "Foiled! Easy, Tasty Tin Foil Meals," by Jesseca Hallows

Sharon Haddock is a professional writer with more than 40 years' experience, 17 at the Deseret News. Her personal blog is at sharonhaddock.blogspot.com.

Email: haddoc@deseretnews.com

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