Food is such a huge passion of mine, especially when an outdoor adventure makes you hungry. I spent the summer working with our team at Paz Publishing to create a new outdoor adventure cookbook called The Colorado Camping Cookbook, by Graham Walker which was just released, GET IT HERE. We worked with chefs, local farmers and outdoor adventure types to bring this project to life. Each recipe lists a suggested beverage pairing. For this recipe, Wild Mint Sun Tea is suggested as a perfect pairing.
Here is one of the featured recipes! Enjoy on your next camping trip. Hobo packets are easy, filling and delicious cooked over campfire coals. You can easily enjoy this recipe if you can’t find any wild onions, but if you can, the onions will make this dish special.
HOBO PACKETS WITH FORAGED WILD ONIONS
Foraging Tip: Wild onions can be found in early spring and are abundant until late fall. They have wide flat green leaves and are most easily identifiable by a strong onion smell. They look similar to a poisonous plant called death camas so use caution. When bloomed the onion has pink flowers and death camas have white flowers which makes it easy to tell them apart. You can find wild onions all over Colorado, especially in moist meadows and on hillsides.
- 2 skinless, boneless chicken breasts, cubed
- 5 button mushrooms, sliced
- 1 red bell pepper, seeded and sliced into strips
- 3 garlic cloves, minced
- 10 fingerling potatoes, halved
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/4 cup foraged wild onions
- salt and freshly ground black pepper to taste
In a large plastic baggie combine the chicken, mushrooms, bell pepper, garlic and potatoes. Pour in the lemon juice and olive oil. Shake the bag until the ingredients are well combined.
Divide the mixture evenly on 4 sheets of aluminum foil. Wrap the aluminum foil around the mix, securing at the top to form 4 sealed packets.
Cook the packets over hot coals in a campfire until the chicken has cooked through and the potatoes are tender, about 45 minutes. Open the packets and top with wild onions. Add salt and pepper to taste.