Our night for dinner was Saturday and I needed to come up with a menu to rival last years meal. After searching Pinterest for campfire meals and BBQ recipes I stumbled across a recipe for Chicken Caprese Packets. Now that I had the main dish I had to come up with some sides. I looked through some of the pins on my Food To Try board and found the perfect one, a Parmesan Garlic Orzo. I figured it would be easy to do on a small stove, have lots of flavor and go well with the chicken but not over power the flavor. To finish it off I decided on grilled veggies and garlic bread. Also, please note that I don’t have many pictures of the dinner since it was dark and difficult to manage.
Chicken Caprese Packets
You can find the recipe here. At the request of the previous blogger I will not repost the actual recipe. I did make the addition of salt and peppering the chicken and we cooked ours for about 20 minutes and it was perfect.
For the Parmesan Garlic Orzo we followed the recipe exactly. We did use light butter and skim milk but you could skinny it up a bit more by using Brummel and Brown and decreasing the amount. I have to admit I probably added a bit more garlic than what it called for but like I’ve said before I am a garlic fanatic!
Parmesan Garlic Orzo
- 1 cup Orzo
- 1/4 cup Butter
- 2 tbsp. Minced Garlic
- 1/4 cup Parmesan Cheese
- 2 tbsp. Milk
- 1/2 tsp. Salt
- 1/2 tsp. Ground Pepper
- 1 tbsp. Fresh Parsley
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, salt, black pepper, and parsley.
I used my grilled veggie trifecta of zucchini, mushrooms and sweet onion. I cut the zucchini into about half inch slices, halved the mushrooms and then wedged the onions. My quick marinade for grilled veggies is simply the light zesty Italian salad dressing. Instead of doing skewers of large pieces we decided to do a grill basket that you place on the grate and then it prevents the veggies from falling through. Just BBQ to your desired tenderness, stirring occasionally.
We did learn something about doing garlic bread on the grill. You grill the bread first and THEN you put it in the butter and garlic. As we didn’t know this we had bought the pre-buttered bread and the butter melted off almost immediately causing the flames to jump. Luckily one of the other families had an oven in their trailer so they broiled the bread for us.
Even though we already had quite a spread we decided that we had to go that extra step and have a dessert. One thing that both of us had seen on Pinterest were various versions of Campfire Cones. The beauty of this dessert is that it’s a build your own so you can make it as sweet, not sweet, healthy or unhealthy as you would like. The basics of a Campfire Cone is you take a sugar ice cream cone and you fill it with fillings of your choosing. Then you wrap it in foil and throw it on the bbq or camp fire for about 5 minutes until everything is all warm and melty. The flexibility of these come with the fillings and all the combinations you can make with them. These are the fillings that we had out
- Black Berries
- Chocolate Chips
- Peanut Butter Chips
- Butterscotch Chips
- Chopped Mixed Nuts
- Mini Marshmallows
- Mini Fruity Marshmallows
- Dried Cherries
The turned out amazing! My favorite combo was banana, PB chips, Raspberries, nuts and some dried cherries. They were quite toasty coming off the grill and you did need to let them cool for a bit after unwrapping before eating them. You can use a fork but it was more fun eating them like an ice cream cone!
I think we did a pretty good job with our dinner night. Everything was amazing and I think that the chicken will be showing up on several people’s menus quite frequently at home. 🙂