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Cajun Chicken and Sausage Foil Packs

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Ingredients

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2 chicken breasts cut into 2-inch pieces

2 andouille sausage links (or your favorite sausage), cut in thick slices

1 bell pepper, cut into bite-size pieces

¼ of an onion, cut into bite-size pieces

½ pound of baby potatoes, cut in half

2 fresh ears of corn, husked and cut into thick slices

2 teaspoons of Cajun seasoning, or to taste

4 teaspoons of fresh lemon juice

4 cloves of garlic, crushed or diced

1/8 cup of fresh parsley, diced

8 tablespoons (1 stick) of Challenge Butter

4 pieces of heavy-duty foil cut into large squares

 

Directions

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  1. Divide chicken, sausage, bell pepper, onion, potatoes and corn slices among four pieces of foil.

  2. To season, sprinkle each packet with 1 teaspoon of Cajun seasoning, ½ teaspoon of salt if desired, 1 teaspoon of lemon juice, and parsley.

  3. Top each serving with 2 tablespoons of butter.

  4. Fold foil over contents and securely secure to create a packet.

 

 Cooking Instructions

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Oven Method-Bake packets at 400 degrees for 20-25 minutes or until chicken is cooked through and veggies are tender.

Grill Method- Grill the packets on medium-high heat for 20-25 minutes or until chicken is cooked through and veggies are tender.

Campfire- Place packets over a fire on a grill grate. Turn halfway through cooking.  Cook packets for 20-25 minutes, or until chicken is cooked through and veggies are tender.

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Serves 4

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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