Autumn has truly set in here in the North East. The leaves are vibrant. Homes are adorned with pumpkins and strings of twinkly orange lights. Apple crisp is a staple in most households, particularly mine. Bags of halloween candy are flying off store shelves in time for trick-or-treat night. This year, I opted for Kit Kats, Dots and Limited Edition Caramel Apple Milky Ways. The weather has been great for outdoor activities - surprisingly warm and sunny for so late in the season. Last weekend we let our dogs off the leash for a leaf peeping hike through the woods, which they enjoyed so much that they wouldn't get back in the car. But the days continually grow shorter and the evenings cooler.
Daylight savings begins on Sunday, which means I'll gain an hour of sleep before my early morning client sessions, but for my internal clock, that hour will be lost during the long drive home after my evening sessions. With that in mind, I've gotten a head start on my quick and easy dinner plan. The last thing I want to do when I get home from a long commute is cook.
I love foil packets. Very little clean-up, quick cooking and flavorful. In fact, I expect this blog will have an uptick in the number of foil packet posts in the coming months. This recipe takes a generally unpopular fall vegetable and gives it a Mediterranean twist.
Daylight savings begins on Sunday, which means I'll gain an hour of sleep before my early morning client sessions, but for my internal clock, that hour will be lost during the long drive home after my evening sessions. With that in mind, I've gotten a head start on my quick and easy dinner plan. The last thing I want to do when I get home from a long commute is cook.
I love foil packets. Very little clean-up, quick cooking and flavorful. In fact, I expect this blog will have an uptick in the number of foil packet posts in the coming months. This recipe takes a generally unpopular fall vegetable and gives it a Mediterranean twist.
Ingredients:
1 large handful brussel sprouts, halved
1 small red potato, cubed
1 large carrot, diced
1/8 cup raisins
1 tablespoon olive oil
juice of half a lemon
1 tablespoon sugar
salt and pepper to taste
2 small chicken breasts or 1 large breast halved lengthwise
2 tablespoons crumbled feta cheese
Directions:
Pre-heat the oven to 400°F. Set aside two large rectangles of aluminum foil.
In a bowl, toss the vegetables and raisins with the oil, lemon juice, sugar, salt and pepper. Spoon the vegetables onto the center of each foil piece. Top with chicken, and additional salt and pepper. Bring the longest two sides of the foil together and crimp along the edges until the packet is sealed. Place each packet on a cookie sheet. Bake for 35-40 minutes or until potatoes are soft. Remove from oven, carefully peel back the foil to allow the steam to escape. Then plate the contents of each packet. Sprinkle with feta cheese and serve.
Yield: 2 servings
1 large handful brussel sprouts, halved
1 small red potato, cubed
1 large carrot, diced
1/8 cup raisins
1 tablespoon olive oil
juice of half a lemon
1 tablespoon sugar
salt and pepper to taste
2 small chicken breasts or 1 large breast halved lengthwise
2 tablespoons crumbled feta cheese
Directions:
Pre-heat the oven to 400°F. Set aside two large rectangles of aluminum foil.
In a bowl, toss the vegetables and raisins with the oil, lemon juice, sugar, salt and pepper. Spoon the vegetables onto the center of each foil piece. Top with chicken, and additional salt and pepper. Bring the longest two sides of the foil together and crimp along the edges until the packet is sealed. Place each packet on a cookie sheet. Bake for 35-40 minutes or until potatoes are soft. Remove from oven, carefully peel back the foil to allow the steam to escape. Then plate the contents of each packet. Sprinkle with feta cheese and serve.
Yield: 2 servings
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