CAMPFIRE COOKING

{ CulinaryCreations }

Cheesy Ranch Potatoes and Cheesy Asparagus Campfire Foil Packs

Photo and recipe by Felicia Frazar

Cheesy Ranch Potatoes

- Ingredients -

1 1/2 lbs. red skin potatoes - cut into bite size pieces

2 tbsp. olive oil

3 tbsp. ranch seasoning mix

1/4 tsp. Kosher salt

1/4 tsp. fresh cracked pepper

4 strips cooked bacon, coarsely chopped (optional)

1 cup sharp cheddar cheese - shredded

- Instructions -

Heat grill to medium heat. Lightly spray four rectangles of foil with cooking spray. Set aside.
Place potatoes in a large bowl. Drizzle on olive oil. Sprinkle on ranch seasoning, salt and pepper. Toss to coat potatoes.

Place potatoes in center of each of four foil rectangles dividing equally. Top with bacon, if using. Fold foil and seal ends. Place on grill seam side down for 10 minutes. Turn pack over and continue to cook for 10 minutes.
Remove packets from grill and carefully open. Sprinkle cheese on top of potatoes and place packet back on grill, closing lid, for 3-4 minutes, until cheese is melted.

Top with additional salt and pepper if desired.


*To cook in the oven

Heat oven to 400 degrees. Prepare potato foil packs as instructed above. Cook in oven seam side down for 10 minutes then turn and continue to cook 15 more minutes until potatoes are done. Remove packets from oven, open and sprinkle on cheese. Return to oven for 2-3 minutes until cheese is melted.



Cheesy Asparagus

- Ingredients -

1 lb. asparagus, stalks trimmed

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

Juice of 1/2 lemon

1/2 tsp. dried oregano

Red pepper flakes, for garnish (optional)

Kosher salt

2 c. shredded mozzarella

Grated parmesan, for garnish (optional)

- Instructions -

Heat grill to medium-high.

In a large bowl, toss together asparagus, olive oil, garlic, lemon juice, and oregano. Season with salt and red pepper flakes, if using.

Lay out four pieces of foil. Divide asparagus between foil, then sprinkle mozzarella into the center of each. Fold foil to seal packs. Grill packs until asparagus is tender and mozzarella has melted, about 15 minutes.

Garnish with more red pepper flakes and parmesan, if using.