SAUSAGE AND PEPPER PACKETS
Fold butterflied Italian sausage and bell peppers into a foil pouch and toss it on the grill for an easy meal.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
- Cut a long lengthwise slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and divide evenly between the foil pieces.
- Fold and seal the edges of each packet. Grill 17 to 20 minutes; the sausages will be charred with grill marks on the bottom and the vegetables will be tender. Carefully open the packets, watching for the escaping steam. If necessary, throw the packets back on the grill, unsealed, for a few more minutes. Garnish with the parsley.
GRILLED BREAD SALAD WITH SWEET PEPPERS AND ONIONS
Provided by Alison Roman
Categories Salad Onion Side Lunch Bell Pepper Chive Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
- Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
- Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
- Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
- Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.
GRILLED BEEF FRANKS WITH SWEET PEPPERS & ONIONS
Make these Grilled Beef Franks with Peppers & Onions at your next cookout! Fire up these franks on the grill, and have a tasty dish in no time!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Place peppers and onions in center of large sheet of heavy-duty foil; drizzle with dressing. Fold to make packet.
- Grill 15 min. or until vegetables are crisp-tender, adding franks to the grill after 6 min. and cooking until franks are heated through, turning packet and franks occasionally.
- Cut slits in foil to release steam before carefully opening packet. Place franks in buns; top with vegetable mixture.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
GRILLED SWEET ONIONS
Make and share this Grilled Sweet Onions recipe from Food.com.
Provided by Doris Barrick
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel onions.
- Cut, not quite through each onion making 8 sections.
- Cut 4 pieces of heavy duty foil into 24"x18" pieces.
- Fold each in 1/2 crosswise.
- Cut to make 12" squares.
- Place one onion in the middle of each square.
- Stir.
- together margarine or butter,mustard and hot pepper.
- Drizzle this over onions.
- Sprinkle each onion with the brown sugar.
- Bring up two opposite edges of each square and seal with double fold.
- Fold remaining two sides to enclose onion leaving room for steam to build.
- Cook over medium heat on a grill with a drip pan under the foil packets.
- Cover and grill for 25 minutes or until onions are tender.
- Cut a 2" opening in the top of each packet, cover and grill for 10 minutes more or until onions are lightly browned.
- Sprinkle with pepper to taste.
- I'm sure this could also be bake in the oven on 350 degrees for the same time as grilling.
Nutrition Facts : Calories 84.6, Fat 2.9, SaturatedFat 0.5, Sodium 41.8, Carbohydrate 14.5, Fiber 1.5, Sugar 8, Protein 1
SOUTHWESTERN CHICKEN PACKETS FROM REYNOLDS WRAP®
Spice up your barbeque with these juicy and flavorful Southwest chicken packets. Loaded with peppers, onions and sweet corn, they are sure to be a dinner the whole family will enjoy. Brought to you by Reynolds Kitchens®.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
- Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
- Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
- Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.
Nutrition Facts : Calories 583.8 calories, Carbohydrate 20.3 g, Cholesterol 129.2 mg, Fat 34.2 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 5.5 g, Sodium 204.6 mg, Sugar 7.6 g
GRILLED SAUSAGE AND PEPPER FOIL PACKETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
- 2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
- 3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
- 4. Divide among 4 plates and serve with crusty bread or garlic bread.
GRILLED PEPPERS AND ONION
Grilled peppers and onion are the perfect summer side dish! Fire up the grill for your main dish, and cook these on the side to make it a meal.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees). If using the grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray.
- Cut the peppers into 1 1/2-inch wide strips. Cut the onion into wide strips and separate the layers with your fingers. Place them in a bowl and mix with the olive oil and kosher salt.
- Grill in the grill basket or on the foil tray for 15 to 20 minutes until tender, turning the vegetables a few times to ensure even cooking.
Nutrition Facts : Calories 74 calories, Sugar 5.4 g, Sodium 150.5 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 2.6 g, Protein 1.3 g, Cholesterol 0 mg
EPIS-MARINATED GRILLED RED SNAPPER
This modern version of grilled snapper is jam-packed with flavor. The foundation of the dish is epis, Haiti's herb-and-seasoning blend usually made with sweet and hot peppers, onion, garlic, fresh herbs and a variety of spices and other flavorings. It's used in countless Haitian dishes, from rice and beans to soups and stews; it's also a favored marinade. This recipe makes the epis with a blender instead of mortar-and-pestle and grills the fish over charcoal or gas rather than over wood. Wrapping the fish in banana leaves before grilling seals in flavor and juices. Scotch bonnet peppers are one of the stars of this dish, adding a kick that's sure to get attention at a barbecue
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Combine the cider vinegar, scallion, roughly chopped onion, celery, roughly chopped green and red bell peppers, shallot, garlic and 1 Scotch bonnet pepper in a blender (see Cook's Notes). Blend on high until finely chopped, about 30 seconds. Add the cilantro, culantro and thyme and pulse until finely chopped. Add the 1/2 bunch parsley and pulse until finely chopped.
- Drizzle in the olive oil and process until smooth and bright green, about 1 minute. Set aside 1 cup of the epis and place in the refrigerator. Keep the remaining sauce for another use (refrigerate it in an airtight container for up to 5 days).
- Cut 3 to 4 diagonal slits on each side of the fish. Squeeze both the lemon halves over the fish; massage the juice into the inside and the outside of the fish as well as into the slits. Sprinkle with 2 tablespoons salt. Cover the fish with cold water in a deep baking dish or large bowl. Pour in the white vinegar and let sit for 5 minutes. Rinse and pat dry.
- Mix the 3/4 teaspoon remaining salt, the all-purpose seasoning, garlic powder, cayenne, black pepper and allspice in a small bowl. Sprinkle the mixture into the slits and inside the fish. Rub the reserved 1 cup of epis all over the fish. Refrigerate for 2 hours or overnight.
- Just before you're ready to cook, place the banana leaves on your counter until defrosted, about 20 minutes. Soak the twine in a small bowl of warm water.
- When ready to cook, prepare a grill for medium-high heat.
- Place the 2 pieces of twine perpendicular to each other, the longer piece horizontally and the shorter piece vertically. Place one large piece of banana leaf horizontally on top of the twine, making sure it's centered. Place 2 long pieces of banana leaf vertically on top of the horizontal piece.
- Layer the thinly sliced onion and thinly sliced green and red bell peppers in the center of the banana leaf and lay the fish on top. Place lemon slices in the slits of the fish and one bay leaf in each slit that is facing up. Place the remaining lemon slices in the cavity. Poke the whole cloves into the remaining Scotch bonnet and place it in the fish's head. Roll up one side of the banana leaf from left to right making sure to tuck the flap under the vegetables. Roll the second side of the banana leaf from right to left, making sure to tuck it under the fish tightly. Fold the banana leaf flap from bottom to top under the fish. Repeat folding from top to bottom. Grab the twine and tightly tie the packet lengthwise and widthwise, sealing the fish in. Brush both sides of the packet with vegetable oil.
- Place the fish on the grill and cook on both sides until the leaves are charred, 15 to 18 minutes per side. Remove it from the grill and allow to rest for 5 minutes. Transfer to a serving platter. Cut the twine and banana leaf open to release steam. Serve the fish sprinkled with the chopped parsley.
SAUTEED TILAPIA TACOS WITH GRILLED PEPPERS AND ONIONS
Slice the onion just before placing it on the grill. If given time to set, the onion rings will begin to separate and will not have good grill marks.
Provided by weekend cooker
Categories Healthy
Time 35m
Yield 8 tacos, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to high heat.
- Arrange onion slices and bell peppers on a grill rack coated with cooking spray.
- Grill onions 12 minutes turning after 6 minutes, Grill bell peppers 12 minutes turning occasionally.
- Remove from grill, and let stand for 5 minutes.
- Slice onion rings in half, and thinly slice bell peppers, discarding seeds, and stems.
- Combine onion, bell pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.
- Sprinkle fish evenly with remaining salt, and pepper.
- Heat a non-stick skillet over medium-high heat, and coat with cooking spray.
- Add fish to pan, and cook 3 minutes on each side or until fish flakes easily when tested with fork, or until desired degree of doneness.
- Warm tortilla according to package directions.
- Divide fish, onion mixture, and jalapeno slices evenly among tortillas.
- Serve with lime wedges.
ISLAND CHICKEN PACKET
We often buy Hawaiian chicken grillers at the local grocer store. These are a lot better, and cheaper too. A dash of cinnamon spices it up a bit. You can throw these on the grill also.
Provided by Miss Erin C.
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a bowl.
- You can marinate the ingredients for an hour, or you can skip that and go right to making the packet.
- Add ingredients to a large sheet of heavy foil.
- Bring the long sides together and fold down, 2-3 times.
- Roll the ends in, at least 2 folds each.
- Place packet seam side up on a baking sheet.
- Bake for 20 minutes in a 425°F oven.
- To serve, unroll one end of the packet and pour out or open the top and spoon out.
- Serve with rice.
GRILLED SWEET ONIONS
These onions are so delicious, we prepare them all year long-on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. -Mary Bilke, Eagle River, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 216 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1053mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
SWEET ONION AND PEPPER GRILL PACKET
Make and share this Sweet Onion and Pepper Grill Packet recipe from Food.com.
Provided by Sandyg61
Categories Low Protein
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut the onion and pepper into quater inch slices.
- Place them in a bowl, add olive oil, salt and pepper and toss well.
- Place the vegetables on a sheet of heavy duty foil, fold the edges up and over, sealing to create a closed packet.
- Place on the grill for 10 minutes.
- Turn it over and cook for 10 minutes more.
Nutrition Facts : Calories 103.1, Fat 6.9, SaturatedFat 1, Sodium 4.2, Carbohydrate 10.3, Fiber 2.1, Sugar 4.6, Protein 1.2
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- Combine chicken, sweet potatoes, peppers, onion, garlic, salt, chili powder, cumin and oregano in large bowl; stir to coat thoroughly. Evenly divide the chicken mixture among the foil sheets (place on the side coated with cooking spray). Gather together the long ends of each foil piece, then fold up its open ends to form a packet.
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