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Me and camping?
Never. Going. To happen.
This will come as no surprise to anyone who knows me, but for those of you who don’t let me explain:
1.I’m not such a fan of nature. I mean, I can “appreciate” the beauty of a mountainside or waterfall, but not enough to sacrifice my creature comforts to get up close. Which leads me to the second reason:
2.I will never equate “vacation” with “roughing it”. I don’t even like to stay in a house with a kitchen when I go away. When I’m off-duty I don’t want to make a bed, wash a dish or break an egg. So the thought of sleeping on the ground, infrequent showers or pitching a tent? No thank you.
Any of you agree? Tell me I’m not alone here.
That said, the idea of camping – chilling out under a starry sky, s’mores made over a fire – is pretty romantic.
So when asked to create a summertime recipe featuring Eckrich Smoked Sausage, I decided to create my own camping experience – in the comfort of my kitchen!
Foil packet meals are summer, personified – and couldn’t be easier. Simply cut up your ingredients, toss with seasonings and wrap in heavy duty foil. The packets cook unattended on the grill, and are ready in 30 minutes!
I started with Eckrich Smoked Sausage, which I purchased at my local ShopRite.
Eckrich Smoked Sausage is fully cooked, and naturally hardwood smoked – so it’s ready to go and full of flavor!
Packet meals mean easy customization – so gather your favorite vegetables and let everyone create their own dinner!
And best of all? No sleeping bag required….
Click for more product information and recipe ideas; do you like camping?
adapted from Chelsea’s Messy Apron
1 package (14 ounces) Eckrich Smoked Sausage, thickly sliced
2 teaspoons each dried basil, dried oregano, dried parsley, garlic powder
1/2 teaspoon each onion powder, dried thyme
Any assortment of cut-up vegetables, such as:
1 each green and yellow squash, trimmed, quartered, cut into thick slices
1 cup mushrooms, halved or quartered
1/4 pound green beans, trimmed
1 ear corn, trimmed, cut into discs
chopped yellow onion
1 each red and yellow pepper, cored, seeded, sliced
1 cup baby red potatoes, halved or quartered
parmesan cheese and chopped parsley, for garnish
Place the smoked sausage, vegetables and herbs/spices in a large bowl. Toss to coat and season with salt and pepper. Add a portion to each of 4 pieces of heavy duty tin foil and seal tightly.
Cook packets on the grill for 30 minutes, turning once halfway through. Open the packets carefully (steam will escape when opened); sprinkle with cheese and parsley and serve immediately.
This delicious recipe brought to you by Sheri Silver