EASY HOBO DINNER, TIN FOIL DINNER PERFECT FOR THE WHOLE FAMILY

INGREDIENTS:

1 lb lean ground hamburger
2 Idaho Russet potatoes
1 can whole kernnel corn
2 carrots
1 Nitrate free beef sausage
jalapenos
Famous Dave's Burger and Steak seasoning
McCormicks Califorinia Style Garlic Pepper

INSTRUCTIONS:

1.Spread out Heavy Duty Tin Foil

2.Form Hamburger patty

3.Top with thinly sliced potato wedges

4.add corn, carrots and any other vegetables you want. Including jalapenos

5.Add a few slices of the beef sausage

6.Season with Famous Dave's Burger and McCormick's Garlic pepper seasonings

7.Fold tinfoil around food

8.Cook in oven at 400 for 45 minutes

9.Or Grill on heated frill for 30-40 minutes until vegetables are soft and meat fully cooked.

10.Serve hot and still in foil packet.

Herb-Crusted Chicken With Kale and Pan-Dripping Croutons

Ingredients:

• 4 pounds bone-in, skin-on chicken pieces
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest plus 2 whole lemons, quartered
• kosher salt and black pepper
• 4 thick slices country bread, torn into 1- to 2-inch pieces
• 4 cups baby kale

Directions:

1. Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.
2. Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.
3. Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.
4. Serve the chicken with the kale, croutons, and lemons for squeezing.

Seared Chicken Paillard With Lemon Slices and Thyme

Ingredients:

• 4 6-ounce boneless, skinless chicken breasts
• kosher salt and black pepper
• 3 tablespoons olive oil
• 3/4 cup low-sodium chicken broth
• 2 sprigs fresh thyme
• 1/2 lemon, very thinly sliced
• 2 tablespoons cold unsalted butter, cut into pieces

Directions:

1. Working with one piece at a time, place the chicken between 2 pieces of plastic wrap and pound with a mallet, a rolling pin, or the bottom of a skillet to an even ½-inch thickness.
2. Heat a large skillet over high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon pepper. Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Cook the chicken, in batches (adding an additional tablespoon of oil if necessary), until golden brown on one side, 2 to 3 minutes. (Reduce heat if the skillet starts to become very dark.) Turn the chicken and cook until cooked through, 30 seconds. Transfer to a plate; reserve the skillet.
3. Reduce heat to medium-high. Add the broth, thyme, and lemon to the reserved skillet. Cook until the lemon is tender and the broth is reduced by half, 3 to 4 minutes.
4. Remove the skillet from heat. Add the butter and stir to combine. Serve the chicken topped with the sauce and lemon slices.

Roasted Tarragon Lamb With Butter Beans

Ingredients:

• 1 1/4 pounds top-round lamb
• kosher salt and pepper
• 3 cloves garlic, chopped
• 1 tablespoon dried tarragon
• 4 tablespoons olive oil
• 1 red onion, thinly sliced
• 2 15-ounce cans butter beans or cannellini, rinsed

Directions:

1. Heat oven to 400° F. Season the lamb with 1 teaspoon salt and ½ teaspoon pepper and place in a roasting pan.
2. In a small bowl, combine the garlic, tarragon, and 1 tablespoon of the oil. Rub over the lamb.
3. Roast the lamb, 25 to 30 minutes for medium-rare (internal temperature 125° F). Transfer to a cutting board. Let rest for 5 minutes before slicing.
4. Meanwhile, heat the remaining 3 tablespoons oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes.
5. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until heated through, 3 to 4 minutes. Serve with the lamb.

Strip Steak With Crispy Gratin-Style Potatoes

Ingredients:

• 2 tablespoons Dijon mustard
• 1 tablespoons fresh lemon juice
• 2 teaspoons honey
• 6 tablespoons olive oil
• 1 1/2 pounds Yukon gold potatoes, very thinly sliced
• 1 tablespoon chopped fresh thyme leaves
• kosher salt and black pepper
• 2 strip steaks (1 inch thick; about 1 1/2 pounds total)
• 1 small head romaine lettuce, quartered lengthwise

Directions:

1. Heat oven to 425° F. Line a rimmed baking sheet with parchment. Whisk together the mustard, lemon juice, honey, and 2 tablespoons of the oil in a small bowl; set aside.
2. Toss the potatoes, thyme, 3 tablespoons of the remaining oil, and ¼ teaspoon each salt and pepper in a medium bowl. Arrange the potatoes in 4 piles of overlapping slices on the prepared baking sheet. Roast until brown and tender, 25 to 30 minutes.
3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted in the thickest part registers 130° F, 3 to 4 minutes per side for medium-rare.
4. Serve the steak and potatoes alongside the romaine, drizzled with the dressing.

Roasted Chicken, Carrots, and Shallots

Ingredients:

• 8 bone-in, skin-on chicken thighs (2 1/2 pounds total)
• 1 1/2 pounds carrots, chopped
• 6 shallots, quartered
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1/4 cup chopped chives
• 2 tablespoons white wine vinegar

Directions:

1. Heat oven to 450° F with the rack in the highest position.
2. Toss the chicken, carrots, shallots, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet.
3. Roast, tossing the vegetables once, until the internal temperature of the thickest piece (avoiding the bone) registers 165° F, 25 to 30 minutes.
4. Meanwhile, combine the chives, vinegar, the remaining 2 tablespoons of oil, and ½ teaspoon salt in small bowl.
5. Serve the chive sauce over the chicken and vegetables.

Coriander Roasted Chicken With Chickpea and Avocado Salad

Ingredients:

• 1/4 cup olive oil
• 4 bone-in, skin-on chicken breasts (about 4 pounds total)
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• kosher salt and black pepper
• 1 15.5-ounce can chickpeas, rinsed
• 1 avocado, chopped
• 1 shallot, thinly sliced
• 1/2 English cucumber, halved and thinly sliced
• 1/4 cup fresh mint leaves
• 2 tablespoons rice vinegar

Directions:

1. Heat oven to 450° F.
2. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.
3. Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165° F, 22 to 25 minutes.
4. Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
5. Serve the salad alongside the chicken.

Turkey Fried Rice

Ingredients:
3/4 cup long-grain white rice
2 tablespoons canola oil
1/2 pound ground turkey
1 tablespoon chopped garlic
1 tablespoon chopped ginger
4 scallions, sliced
1 cup frozen peas
1 cup snow peas, halved
4 carrots, sliced
2 tablespoons hoisin sauce
2 tablespoons rice vinegar

Directions:
1.Cook the rice according to the package directions.
2.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the turkey, garlic, ginger, and half the scallions and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes.
3.Add the rice, peas, snow peas, carrots, hoisin sauce, and vinegar to the turkey mixture and cook until heated through 2 to 3 minutes. Top with the remaining scallions.

Chili Shrimp and Coconut Risotto

Ingredients:

• 2 tablespoons olive oil
• 1 pound large shrimp, shelled and deveined
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 tablespoons chili paste
• 1 14-ounce can coconut milk
• 4 cups cooked jasmine rice
• 1 cup bean sprouts
• 1 scallion, thinly sliced
• 1 tablespoon fresh lime juice
• Fresh basil leaves for garnish

Directions:

1. Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
2. Remove the shrimp and set aside.
3. Add the chili paste and coconut milk to the pan and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
5. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through 3 to 4 minutes. Serve garnished with basil leaves.

Chili-Rubbed Salmon

Ingredients:

• 1 1/2 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1 1/2 pounds skinless salmon fillets (4 pieces)
• 1 tablespoon olive oil

Directions:

1. In a bowl, combine the chili powder, oregano, and salt. Pat the spices on the fish.
2. Heat the oil in a large nonstick skillet over medium heat.
3. Cook the salmon until opaque throughout, 4 to 5 minutes per side. (Reduce the heat if the spices begin to turn black.)

Mustard-Broiled Salmon With New Potato Salad

Ingredients:

• 1 1/2 pounds new potatoes
• kosher salt and black pepper
• 3/4 cup crème fraîche or sour cream
• 2 tablespoons fresh lemon juice
• 1 small fennel bulb, thinly sliced
• 4 6-ounce salmon fillets, skin removed
• 3 tablespoons Dijon mustard
• 1/4 cup fresh dill, chopped

Directions:

1. Adjust oven rack to 6 inches below heat source. Heat broiler.
2. Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.
3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.
4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.
5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.
6. Divide the salmon and salad among individual plates and sprinkle with the dill.

Garlicky Broiled Salmon and Tomatoes

Ingredients:

• 4 6-ounce pieces skinless salmon fillet
• 4 medium tomatoes, halved
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1/2 teaspoon paprika
• 8 sprigs fresh thyme
• 4 cloves garlic, sliced

Directions:

1. Heat broiler. Place salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet.
2. Drizzle with oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sprinkle salmon with paprika. Scatter thyme and garlic over the top.
3. Broil until salmon is opaque throughout and tomatoes are tender, 8 to 10 minutes.

Gingery Salmon With Peaches

Ingredients:

• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon fresh thyme leaves
• 4 tablespoons extra-virgin olive oil
• kosher salt and pepper
• 2 medium red onions, cut into wedges
• 3 peaches, cut into wedges
• 4 6-ounce salmon steaks (about 1 inch thick)

Directions:

1. Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
2. In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

Pork Chops With Cheesy Grits and Jammy Tomatoes

Ingredients:

• 1 cup quick-cooking grits
• 2 ounces Cheddar, grated (about 1/2 cup)
• 2 tablespoons unsalted butter
• kosher salt and black pepper
• 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 pint grape tomatoes, halved
• 1/4 cup cider vinegar
• 3 tablespoons brown sugar
• 1 tablespoon chopped fresh flat-leaf parsley

Directions:

1. Cook the grits according to the package directions, stirring in the Cheddar, butter, and ¼ teaspoon each salt and pepper during the last minute of cooking.
2. Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6 to 8 minutes per side; remove and set aside to rest.
3. Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 3 to 4 minutes.
4. Serve the pork with the tomatoes and grits. Sprinkle with the parsley.

Cajun Catfish With Black-Eyed Peas

Ingredients:

• 3 tablespoons olive oil
• 1 medium onion, chopped
• kosher salt and black pepper
• 2 bunches collard greens (about 1 1/2 pounds), thick stems discarded and leaves cut into strips (about 12 cups)
• 1 14.5-ounce can diced tomatoes
• 4 6-ounce skinless catfish, tilapia, or striped bass fillets
• 2 teaspoons Cajun seasoning
• 1 15.5-ounce can black-eyed peas, rinsed
• lemon wedges, for serving

Directions:

1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the collard greens, tomatoes (with their juices), and ½ cup water. Cover and cook, tossing occasionally, until the greens are tender, 18 to 20 minutes (if the pan becomes dry, add up to ½ cup water).
3. Meanwhile, heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the fish with the Cajun seasoning and ¼ teaspoon salt. Cook, in 2 batches, until opaque throughout, 3 to 4 minutes per side.
4. Heat the black-eyed peas with 2 tablespoons water and the remaining tablespoon of oil in a small pot over medium heat until warmed through, 2 to 4 minutes.
5. Serve the fish with the collard greens, black-eyed peas, and lemon wedges.

Jerk Chicken With Seared Pineapple

Ingredients:

• 1 cup jasmine rice
• 3 tablespoons canola oil
• 1/2 pineapple, cut into spears
• 8 chicken cutlets (about 1 1/2 pounds total)
• 1 tablespoon jerk seasoning or rub
• 1/4 cup cilantro leaves

Directions:

1. Cook the rice according to the package directions. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the pineapple and cook, turning occasionally, until golden, 12 to 14 minutes; remove.
2. Add the remaining 2 tablespoons of oil to the skillet. Rub the chicken with the jerk seasoning and cook in 2 batches until cooked through, 2 to 4 minutes per side. Serve the chicken with the rice and pineapple. Sprinkle with the cilantro.

Spanish Chicken and Rice

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt and pepper
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, finely chopped
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 28-ounce can diced tomatoes, with juice
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions:

1. In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the chicken until golden brown, 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
3. Add the wine, tomatoes and juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
4. Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.
5. Spoon the chicken and rice onto plates. Serve with the olives, if desired.

Roast Chicken With Moroccan Spice Rub

Ingredients:

• 1 tablespoon ground cumin
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 handful fresh cilantro sprigs
• 1 3 1/2- to 4-pound chicken, giblets removed

Directions:

1. Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head.
2. In a small bowl, combine the cumin, curry, ginger, 1/2 teaspoon salt, and cayenne in a small bowl. Add the oil and combine. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the spice mixture evenly under the skin. Place the cilantro inside the cavity.
3. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 165° F on a meat thermometer, about 40 minutes more.
4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings

Roast Chicken With Olives, Garlic, and Thyme

Ingredients:

• 1 3 1/2-pound chicken, cut into pieces
• 3/4 cup Basic Vinaigrette
• zest of 1 lemon, slivered
• 1 cup oil-cured black olives, pitted
• 5 cloves garlic, thinly sliced
• 1 small bunch fresh thyme
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions:

1. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
2. In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
3. Heat oven to 425° F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 40 minutes more.
4. Spoon the olives and pan juices over the chicken and serve.

Roast Chicken With Herbed Cream Sauce

Ingredients:

• 1/4 cup dry white wine
• 1/4 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1/2 cup chopped fresh herbs (such as flat-leaf parsley, chives, and basil)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 3 1/2- to 4-pound chicken, giblets removed
• 1 tablespoon olive or vegetable oil

Directions:

1. Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss 1/2 teaspoon of the remaining salt into the cavity. 
2. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
3. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.
4. Place the pan containing the drippings over medium heat. Simmer until the liquid reduces by half. Add the wine and broth and cook, stirring and scraping the bottom of the pan, until the sauce thickens slightly, about 2 minutes. Add the cream. Remove from heat. Strain the sauce, if desired. Stir in the herbs, 1/4 teaspoon each salt and pepper. Spoon the sauce over the carved chicken.