Where's the Beef?

We've had a lot of beef lately, on our table and therefore, on the blog. Tonight was a chicken night. I've missed it and was glad to see it re-emerge. I've had a recipe I saw on Amber's Delectable Delights saved for a while, foil packet chicken. I'm not sure why I haven't made it before now, but I'm glad I stumbled across the recipe again. Taylor has now deemed this his favorite meal. He kept oohing and aahing over the flavor of the chicken. He said he was prepared to not really like the potatoes, but they ended up being well seasoned also. I'm guessing this will be showing up on our table more regularly now. Works for me since clean up is a breeze!

Corn was on sale at the grocery store, so I picked up a few ears and they too made their way onto our plates tonight. I love grilled corn! And since all the cooking took place outside on the grill our house didn't get so hot. The corn ended up being my favorite part of the meal.

Foil Packet Chicken
Source: Originally from Amber's Delectable Delights, adapted by me

2 boneless skinless thin chicken breast cutlets
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt, pepper and parmesan cheese to taste
2 medium sized red potatoes
1/4 cup marinara sauce
1/4 cup mozzarella cheese

Preheat Grill to 400 degrees. Lay 2 pieces of aluminum foil on a flat surface and spray the middle of each with non-stick cooking stray. Wash and scrub potatoes and slice into very thin slices (I used my mandolin). Arrange the potatoes in an oval shape onto the middle of the foil about the size of your piece of chicken and sprinkle them with salt, black pepper and parmesan cheese to taste. Mix garlic and Italian seasoning in a small bowl and sprinkle on both sides of the chicken, along with a little salt and pepper, and place a chicken breast on top of each pile of potatoes. Top each chicken breast with 1/8 cup of marinara sauce and 1/8 cup of cheese. Raise up the long sides of foil and fold down twice, do the same thing to the sides of the foil creating an air tight seal.

**Be careful not to let the top of the foil packet touch the top of the chicken or your sauce and cheese will be stuck to the top. This happened to me, so I just added more cheese after I opened it and let it melt. Next time I will be more careful.**

Transfer packets to the grill. Grill for about 30 minutes. Remove packets from grill and allow to sit a few minutes before poking holes in the packets with a fork to release some of the steam before opening. Make sure juices from the chicken run clear. If you are using thin chicken breasts this should not be a problem.

Grilled Corn
Source: Adapted from The Food Network

3 ears corn
1/2 tbsp cayenne pepper
1/2 stick butter - this actually made a little much. You could probably use 1/4 stick.
1 tbsp dried basil or oregano
1 tbsp garlic powder

By peeling back husk, but not detaching, remove silk from corn. In small skillet melt butter and add cayenne, basil and garlic. Brush onto exposed kernels. Cover kernels with husk. Place corn on electric, gas or charcoal grill. Grill for 12 - 15 minutes, rotating every 2 - 3 minutes.

This corn is awesome, but preparing is slightly messy. Especially after it comes off the grill and the outer husks are charred. I ended up with black corn husks all over my kitchen floor from when I was cutting the corn off the cob and onto the plates. Nothing the dust buster couldn't take care of and it was so worth it!