Broccoli and Cheese Casserole Quinoa Style

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My mom gave me a whole bunch of vegetables and told me to not let them go bad, and to not throw them away.  This left for some creative cooking.  She gave me three bags of broccoli.  I am not a huge fan of cooking broccoli, but I knew we would never be able to eat it in time otherwise.

And then Pinterest saved the day.  Again.  Love that!

I found a recipe for broccoli and cheese casserole.  Instead of using the usual rice, though, quinoa had been substituted.  What a great idea!

I had everything on hand, and so decided to go ahead and make it.

My mother in law loved it.  A lot.

I thought it was really bland.  I added a shake of cajun seasoning and that helped it out a lot.

Faye thought it was okay, Keith wouldn't touch it, and Jeffrey didn't like it.  But my mother in law loved it, oh my goodness, she did!

I don't know if I will ever make this again.  It was just rather bland.  However the idea that I have most of the stuff on hand and it has less than 200 calories per serving is enticing, so who knows.

What you need:

1 10 oz can condensed Cream of Broccoli soup (or mushroom)

1/3 cup mayonnaise

2 TBSP milk

1 1/4 cup shredded cheese

1/2 tsp sugar

1/4 tsp black pepper

dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups cooked quinoa

Freshly grated parmesan cheese

What to do:

• Preheat oven to 350* and coat a shallow (8X8" or 5-6 ramekins) casserole dish with vegetable cooking spray.
• IN a large bowl combine the soup, mayo, milk, shredded cheese, sugar, pepper, and nutmeg until well mixed.  Stir in the quinoa and broccoli.
• Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes or until bubbly on the deges and golden.  Makes 8 genereous 1/2 cup servings.

Per serving: Calories 199; Protein 10g; NET Carbs 14g; Fiber 2g; Sugar 1g; Sodium 297mg

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Baked Chipotle Sweet Potato Fries

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I decided to try to shake things up a little.  We had burgers and fries the other day, and instead of russet potatoes, I decided to make fries out of sweet potatoes.

I don't know if I am going to do that again.  They turned out really soggy, even though I followed the directions on how to make them crispy.  Sigh.  We shall see.

They were really easy to make.  I chopped up a bunch of sweet potatoes into fry size.  I bought 4, and oh my goodness, that made so many fries!  I think 2 would be enough.

I put them in a bowl of cold water and let them sit for an hour or two.  I then tossed them in a mixture of chipotle chile, cornstarch, garlic and salt.

I tossed all of that in olive oil and tossed it in the oven.

I baked them for about 10 minutes and put them on a cooling rack.

They were incredibly tasty, but somewhat soggy.  And it made too many.

I am going to have to tweak the recipe to see if I can get them to not be so soggy.

They were good, but... meh.

Disappearing Bread

This bread is so good, and so simple, you will have a hard time keeping it around.  And this is the simplest and quickest bread recipe I have ever encountered.  Seriously, easy.

What you need:

5 Cups HOT water
2/3 cup sugar
2/3 cup oil
2 Tbsp salt
3 Tbsp yeast
11 1/2 cups bread flour

What you do:

Put your HOT water in a large bowl.  Add sugar, oil, and salt.  Mix for about 30 seconds.  Add 1 1/2 cups bread flour and whisk again for 30 seconds.  Your mixture should be smooth and creamy looking.  Add 1 Tbsp yeast and mix for ten seconds.  Add another Tbsp yeast and mix for ten seconds.  Add another TBSP of yeast and mix for ten seconds, thus totaling 3 TBSP yeast and 30 seconds of mixing. 

Add remaining 10 cups of bread flour and prepare to get messy.  Lightly mix everything together, creating a lumpy sticky lump.  Wash your hands and cover bowl for 20 minutes. 

After it has sat for 20 minutes, oil your counter and dump the mixture out.  Seperate into 4 equal peices.  For each piece, shape into a rectangle "loaf."  Then roll out following the length of the dough.  You just want to stretch it out a bit.  Starting at one end, roll the dough onto itself to create a loaf shape.  Put the loaf into a pan coated with cooking spray.  Repeat with other three lumps of dough.  Place in non preheated oven.  Close the door and turn oven on to 200*.  Let dough rise for 20 minutes.

When 20 minutes are up, without opening oven door, turn up the heat to 325* and cook for another 30-35 minutes.  The bread is done when the top is gorgeous golden.  Leave it in the pan a few minutes before dumping onto cooling rack.  Slice and enjoy.

Cinco De Mayo Meal, Baby!

Today is Cinco de Mayo. What that means is the Mexicans beat Napolean's army and drove the French from their lands on this day in 1862.  Pretty amazing since the French army had not been beaten for over 50 years!  Go Mexicans!

As it is well known, I find any reason I can to celebrate.  No, I am not Mexican, but I do love the people, culture, and food. 

Today in honor of the Mexican holiday, we ate in style.

We had Cafe Rio style burritos.  They are Jeffrey's favorite and I quite like them as well.  I found the recipe at Favorite Family Recipes and adapted it a little to suit our tastes.  Enjoy!

CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

I also bought some enchilada sauce and poured it over the burritos, sprinkling Tapatio hot sauce and cheese over the top and popped them in the broiler (the oven turned to broil).  When the cheese was melted, they were done.  Add some pico de gallo and a little bit of crema and it is ready for the eating!

Creamy Summertime Vegetables

Back into my groove again.  Can't wait to start the experimentation of new recipes again.  This week is chalk full of new experiences for the taste buds.  I decided to do a weekly menu again as that helps me with my budget.  This week we are going to enjoy the bounty of my cherry tree, and other summery foods.

I thought I would start off with a recipe I received in an email.  It looks delicious!

Creamy Summertime Vegetables This recipe works well with any mixture of veggies you find at your local farmer's market.  Get creative! 1.  Chop 6-8 cups of vegetables.  Good ones are carrots, asparagus, broccoli, green beans, snap peas, summer squash, zucchini, kale, cauliflower.  (you don't need them all, choose 2-4 different kinds for this dish). 2.  Sautee fresh minced garlic in 2 Tbls of olive oil on medium heat. 3.  Add 1 tsp of Indian Curry powder or ginger and mix thoroughly. 4.  Add 1 cup of vegetable or chicken broth and 1 cup ofcoconut milk to pot. 5.  Add chopped vegetables (reserve quick cooking ones like kale, spinach, or asparagus for later), bring to boil, and then simmer for 10 minutes. 6.  Add rest of vegetables for 3-5 minutes. 7.  Add 1 Tbls of dry basil (or a 1/4 cup fresh) to vegetables. 8.  Add sea salt to taste. 9.  Pour over bed of cooked brown rice.  Enjoy! I will take some pictures of it when I make it this week, and if they (the pictures) turn out, I will tack them onto the recipe.

Pizza Friday

A year or so ago I came across a great idea and decided to implement it.

This great idea was called Pizza Friday.

Meaning, every Friday I make a delicious pizza for my family. 

Since that time, I have been searching for the perfect pizza dough and pizza sauce recipes.  To no avail.

Until about three weeks ago when I stumbled upon my sister's recipe. My search has come to an end.  And the best part of this recipe, the dough doesn't have to rise, so I don't have to plan ahead a couple of hours.  And it is so delicious!

Pizza Crust

What You Need:

1 Tbsp dry yeast (1 pkg)
1 c warm water
1 tsp sugar
2 Tbsp oil
2 1/2 c flour
1 tsp salt

 1/4 c parmesean cheese

2 Tbsp Italian seasoning

What To Do:

Mix all ingredients and set aside for 5 minutes. Oil pan or pizza stone, then sprinkle with corn meal if desired, and push dough out out onto pan/stone (or cookie sheet.) Bake crust for 15 minutes at 400*. Add sauce and toppings and bake until crust is golden brown (approx. 15 more minutes.)

Pizza Sauce

What you need:

1 (6 oz) can tomato paste

6 fluid ounces warm water (tomato paste can)

3 Tbsp grated Parmesan cheese

1 tsp minced garlic

2 Tbsp honey

3/4 tsp onion powder

1/4 tsp dried oregano

1/4 tsp dried marjoram

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

1/8 tsp dried red pepper flakes

salt to taste

What To Do:

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.  Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Top with veggies.  I generally go with zucchini, mushrooms, olives, leeks, spinach, tomatoes, and green peppers. And cheese.  Delicious.  

Buen Provecho!

Mexican Rice

On Sunday I gave a lesson on time management. I used rice and water as part of my object lesson then realized I had a ton left over. Not wanting to waste it, I took it home and cooked it. Needless to say, cooking with rice has been on my mind quite a bit lately.

Yesterday I found a recipe and used it as a guide for dinner. I was worried it wouldn't be very good, but it was actually delicious!

What You Need:

4 cups cooked brown rice
1 can black beans drained
1 can tomato sauce
1 can diced tomatoes drained
1 packet taco seasoning
2 cups cheese
spinach leaves

What to Do:

Preheat oven to 350*.
Spread rice in a casserole dish. Mix in seasoning, tomatoes, sauce, beans and 1 cup cheese. Sprinkle the rest of the cheese on top.
Bake until cheese is melted and all is heated through- about 20 minutes.
Serve on bed of spinach.

This would also make a great burrito stuffer. I think we are going to try that out tonight... or enchilada! That would be yummy too. At any rate, enjoy, and

Buen Provecho!

Gourmet Grilled Cheese Restaurant Style

It's been a long day. Dinner was not exactly something I was looking forward to making. I wasn't sure what to make, and really didn't want to spend a lot of time in the kitchen. It is hot outside.
So, I did what most people do when confronted with a problem. I gathered up Keith, and went out to play. We stopped by my friend's house and brought her along to a nearby walk-way. As we were walking and talking she mentioned she was going to make grilled cheese and soup for dinner.

See, problem solved! I just needed to go play for a while and the problem would solve itself. Isn't she a great friend? At any rate, as I thought about it, I remembered a grilled cheese sandwich I had once made for Jeffrey. He loved it. So I decided to make it again. It is a restaurant style grilled cheese, and it is a great way to wow people with something simple. I hope you all enjoy it as much as we do!

Gourmet Grilled Cheese Restaurant Style

Unfortunately we were so hungry by the time dinner was finished I didn't get a picture of it, so I had to use this one from this source.

What You Need:

1 3 oz. package cream cheese

3/4 cup mayonnaise

1 cup (4 oz.) shredded cheddar cheese

1 cup (4 oz.) shredded mozzarella cheese

1/4 tsp. garlic powder

1/8 tsp. seasoned salt

10 slices Italian bread (1/2" thick)

2 Tbsp. butter or margarine, softened

What To Do:

In mixing bowl, beat cream cheese and mayo until smooth. Stir in cheeses (or just one kind if that is all you have on hand), garlic powder (I always use fresh garlic that is chopped up), and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. Butter the outside of sandwiches; cook in a large skillet over medium heat until golden brown on both sides. The recipe I followed said to not use regular bread due to the filling being very heavy, but since that is what I had on hand, that is what I used and it turned out fine. It suggests using sourdough and spreading the filling thin so you can make more sandwiches, and have it not so rich. Any which way you choose to make this is fine. It's a pretty hard recipe to mess up. Enjoy!

Buen Provecho!

Roasted Zucchini Sandwich = Yum!

Incredible! That is all I have to say. Tonight for dinner, I made something that Jeffrey fell in love with.

Last night my mother gave me 5 zucchini (oh the summer and the wonderful game of too much zucchini. The passing of the zucchini from person to person because everyone has way too much. What a great blessing it is) and told me I had to use it up fast because it was already a little old.

I was getting a little tired of my old recipes with zucchini, and let's be honest, my pregnant self can't handle it sauteed or fried at all, so I had to find another way too cook it (and I don't really feel like making zucchini bread) so... I was on the hunt.

And this morning, I found it. The perfect zucchini sandwich recipe ever made. It uses sprouts, tomato, cheese and zucchini which all make me happy (gotta love the veggies) and it has lots of bread, which makes Jeffrey very happy.

For dinner we had a butternut squash soup (which Keith couldn't get enough of... that is all he would eat), the zucchini sandwiches, and I wanted to have salad and watermelon, but Jeffrey said he was too full, and didn't want to cut the melon, so we are saving that for tomorrow.

I gotta say, this sandwich was exquisite (can you say that about a sandwich?)! I can't wait to try it again!

So, without further ado;

The Roasted Zucchini Sandwich

What You Need:

1/4 cup Olive oil
1/2 tsp Thyme
1/4 tsp Garlic powder
Dash salt and pepper
Mayonnaise/Dijon mustard (mixed together to make a sauce)
Alfalfa Sprouts
Fresh garden tomato slices
Smoked Gouda cheese slices

What To Do:

Slice zucchini diagonally into ¼” thick slices. Place on foil lined baking sheet. Brush both sides with a mixture of olive oil and spices including salt and pepper. Bake at 300° for about 12-15 minutes or until zucchini is tender. (Or these can be grilled outside on the barbecue...) Allow to cool to room temperature. On really good, soft bakery rolls, assemble the sandwiches.

Just a note, I was in a hurry when I made these and forgot to brush the zucchini with the olive oil spice mixture and it was still heaven in the mouth. I can only imagine how much better it would be with the mixture brushed over it. I am definitely going to have to try that next time!

Buen Provecho!

A Perfect Dinner

Did you know I adore my husband? Well, I do. He is simply grand! Since today is a special day for him, I thought I would make him his favorite food in the world. He is a blueberry fiend! I am not exaggerating on that, he would live on blueberries alone if he could. I think he would be happy to have Violet Beauregarde's fate he loves them so much. So, to honor this big bluberry lover I call my husband, I am going to make him a fresh blueberry pie (well, I am going to use some fresh and some frozen blueberries) and surprise him with it when he gets home from work. A blueberry pie and a fresh lasagna... could life get any better? I submit that it cannot! I may even throw a lemonaid in there to, just to finish things off. It will be a very special dinner for my studious Darling!

To start off with, we will have a delectable lasagna with a side of veggies (made last night).

Miracle Lasagna

What You Need:

1 jar prego spaghetti sauce )any flavor you prefer)
6 uncooked lasagna noodles
16 oz ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese

What To Do:

In a 2 qt baking dish, spread 1 cup sauce around to cover the bottom of the dish. Top the sauce with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese and the Parmesan cheese. Cover with 1 cup sauce. Top with remaining noodles and sauce. Cover dish and bake at 375*F for 1 hour. After it is done baking, top with remaining mozzarella cheese. Let stand for 5 minutes.

*My lasagna will look a lot tastier than this... still having camera problems*

We will enjoy this dish and the veggies with a little garlic bread, and some sparkling lemonaid (or juice, whatever I can find). Then, on to the dessert!

Fresh Blueberry Pie
recipe found here

What You Need:

1 1/4 cup sugar
1/3 cup flour
1/4 tsp salt
1/2 tsp ground cinnamon
juice and grated zest from 1/2 medium lemon
5 cups fresh or frozen thawed blueberries, rinsed well
pastry for 2 crust pie
1 T butter, cut in small pieces

What To Do:

In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind, and blueberries. Roll out half of the pastry; line an 9-inch pie pan and trim edges. Pour berry mixture into pie crust and dot with small pieces of butter. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape (didn’t think about it in time or I would have used one of my pie birds). Bake at 425° for 40 minutes, or until crust is nicely browned. For best slicing results, let the pie cool before slicing.

*This looks a lot better than my pie will because I don't know how to do the lattice crust.*

What a great way to end a long day of work, and to rev up the brain for all that studying that is
coming, don't you think? My sentiments exactly!

Buen Provecho!

Skinny Enchilada Soup

This soup is absolutely delicious! I love it, and when we are craving a nice hot soup (such as today) I just whip it together. It is probably one of the simpler soups I have ever made. With the calander telling us it is long into Spring, and the weather telling us it is still Winter, we need a little warmth, comfort and stability in our bellies. This soup does the trick perfectly!

What You Need:
1 Can refried beans
1 can black beans, rinsed and drained
1 cup veggie broth
1 cup frozen corn
3/4 cup salsa
1/2 cup water
dash or two of cumin
optional: 1/2 packet of fajitta or taco or even enchilada seasoning
2 cups cheddar cheese, divided
tortilla chips (I like to use Fritos)

What You Do:
In a nice sized pot (or even a crock pot; I like to let mine sit a couple of hours for the flavors to fuse) combine the all ingredients but cheese and chips. Bring it all to a boil. Add 1 cup of cheese and stir over low heat until it is all melted. Serve topped with as much cheese and chips as you deem necessary.


Buen Provecho!

Fettuccine Alfredo

Yesterday we tried the Fettuccine Alfredo. We didn't think it tasted much like alfredo at all, but it was still good. I didn't have any mushrooms in the house, so I added some spinach instead. The spinach was delicious and if I make it again, I will be adding the spinach plus mushrooms. If you make this, don't expect an exact duplicate of Alfredo, but expect a different, albeit delicious taste. Buen Provecho!

Fettuccine Alfredo

This is really, really, good be sure to give it a try!

1 Tablespoon olive oil
8 +/- fresh mushrooms, sliced or chopped
3-5 cloves fresh garlic, minced
1 can coconut milk
1/4 teaspoon nutmeg (don’t leave out)
½ -1 teaspoon black pepper
1/4 cup nutritional yeast
juice of half a lemon

2 Heaping Tablespoons whole wheat flour mixed with ½ cup rice milk

Saute the mushrooms and the garlic in a pan over med-low heat, for about 5 minutes or until the way you want them. Separately, bring the coconut milk to boil over a fairly low heat. As soon as it starts boiling, add the nutritional yeast, nutmeg, pepper, lemon and remove from heat. Mix it all together. Add the mushroom mixture to the sauce and simmer on low heat. While stirring slowly add the flour and milk mixture. Make sure to stir constantly or it will burn. Just stir until it come to a consistency that looks like alfredo sauce and serve immediately over noodles of choice. We use whole wheat spaghetti or fettuccine noodles. Would also be good with spelt noodles.

Chickpeas and Spinach

I found this recipe on a wonderful blog called "Eat Food, Not Too Much, Mostly Plants" and I have to say, it is pretty tasty! My hubby tasted it and was so happy at the flavor along with the healthiness of it. I guess you can't go wrong with garlic and onions, hu?

Chickpeas and Baby Spinach

I saw this recipe was in the NYTimes today and I thought it looked great--especially as a quick and healthy pantry meal.

Chickpeas and Baby Spinach
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 tablespoon tomato paste
1 (15-oz.) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne to taste (I didn't have cayenne, so I added some red pepper flakes and some chili powder. So Yummy!)
1 6-oz. bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Note: Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.

You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Sauteed mushrooms and onions with wilted spinach on Whole Wheat toast.

Do you have bread? Do you have Spinach? How about cheese, onions and mushrooms? These are staples in my home, which means if I have had a long day, I can throw together this sandwich in a hurry, and still really think I put dinner together. It's brilliant!
Since I made this recipe up, I am not exactly sure on amounts. It is a easy and I am sure you can figure this one out.

Sautee white onion and mushrooms in olive oil together until soft.
Add course salt and pepper.
Meanwhile, toast whole wheat or grain bread.
Add Dijon deli mustard like and mayonnaise on toasted bread.
Right before adding mushrooms to toast, add bunch of spinach to mixture and let them wilt slightly add balsamic vinegar and mix around for a few more minutes.
Place on toasted bread with cheese such as fresh mozzarella.

Again, stolen from Nie

Chicken Pillows

These are one of my favorite entertaining recipes. They are always a big hit, and Jeffrey's favorite food.

1 (8-oz.) pkg. cream cheese
2 chicken breasts, cooked
1 (10 3/4-oz.) can cream of chicken soup
1 tsp. seasoning salt
1 tsp. garlic powder
salt and pepper to taste
1 pkg. refrigerated crescent rolls

Preheat oven to 350 F. Combine cream cheese, chicken, 1/2 of the soup and seasonings in medium bowl. Mix well. Flatten each crescent roll triangle. Put a spoonful of chicken mixutre in the center of each triangle. Fold the corners up into the center, layering it like flower petals so that the roll is sealed. Repeat with all triangles. Place the pillows on a lightly greased cookie sheet and bake until golden brown. Heat the remaining soup and pour on top of each of the triangles. Serve with rice.

Hobo Dinners

First off, I have to apologize, I didn't take any pictures of our dinners, so you will just have to use your imagination. Hobo dinners aka tinfoil dinners are perfect for camping!

Meat of your choice (however much you want)
1 Potato
1 celery stalk
5-6 baby carrots
Onion
salt and pepper

Take the meat of your choice (Steak is always good, as is chicken but ground beef will do as well) cut it up into small pieces and place in a large piece of tinfoil. Chop the potato into cubes (about the size of a dice), add to tinfoil. Throw the carrots into the tinfoil as well. Dice the onion, and add to your concoction (I didn't specify an amount, because everyone likes different amounts of onion). Salt and pepper to taste.
Roll the tinfoil tightly so no juice can escape, and no ash can get in. Put the package of food onto hot embers. Let sit for about 45 minutes, turning once.

Open and enjoy!

This recipe is very general. The beauty of hobo dinners is that it is completely to your taste. Add whatever you want, or subtract whatever you want. Just make sure it is wrapped tightly, and you enjoy it when it is finished!