I’m sure those with inches of snow on the ground are sick of me going on and on about the amazing weather Charlotte has been having, but no worries, rain returns today with cold temperatures to follow. Still, I was able to squeeze in one more warm weather favorite last night and just had to share this simple spring and summer meal.
Grilling food is my go-to for warm weather. It’s quick, relatively mess-free and doesn’t heat up the kitchen. Plus, grill packs sound fancy, don’t they?
I assembled these packs during Hailey’s nap time in about 10 minutes.
I made three packs out of the following ingredients:
- 3 cod filets (defrosted from my freezer), about 3 oz each
- 1/2 lb peeled and deveined wild caught shrimp
- 1/2 lb wild caught bay scallops
- 2 ears of corn, cut into large chunks
- 5 ounces of sliced baby bella mushrooms
- 18-20 cherry tomatoes
Simply cut 3 ( roughly 18×12-inch) sheets of heavy-duty foil and sprayed them with cooking spray. Then divide the ingredients among the 3 sheets of foil.
Place a couple slices of butter and your seasoning of choice (I used about 1/4-1/2 tsp of Old Bay per packet) on top on the contents and cover with another sheet of foil.
Seal edges, making tight 1/2-inch fold, then fold again, allowing a little space for heat circulation and expansion. Fold other sides to seal it shut.
I kept these packs in the fridge and when Hailey went to bed I preheated the grill and set it to medium heat.
Place the packs on the grill and close it. Let cook for 10 minutes, then rotate the packs and grill for 5-7 more minutes.
To open, remove from grill and cut an ‘x’ across the top, allowing steam to escape, then roll back the edges.
Serve it right from the foil or plate it with a salad of baked potato and enjoy a simple and delicious light summer meal!
Looking for some other flavor combos? Here are some other great grill pack ideas!
What is your favorite thing to grill?
Also, do you call it grilling or barbequing?
(I love the regional dialect difference!)