Garlic adds heat and depth to your cooking, and no camper should be without some fresh garlic on hand. These garlic-infused recipes will make the campsite smell so heavenly that even the neighbors will wander over. And yes, Michigan farmers can grow garlic, too, so you can pick some up fresh from your local farmer’s market.

 

GARLIC STEAK AND POTATO FOIL PACKS – CRÈME DE LA CRUMB

What’s better than steak and potatoes? Steak and potatoes in mess-free foil packets that can cook over a fire, on a grill, or in the oven. The author of this recipe made two important notes to keep in mind as you prepare your steak: “Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking. **For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.”

Ingredients

  • 2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces (see note)
  • 1 pound baby yellow potatoes, quartered (or halved if they are already less than 1 inch in size, see note)
  • 3 tablespoons olive oil
  • Salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • Fresh thyme or parsley for topping (optional)

 

Instructions

  1. In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
  2. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until the steak and potatoes are cooked through OR bake at 425° F for about 20-25 minutes until cooked through to desired doneness (see note).
  3. **If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).
  4. Garnish with fresh thyme or parsley and serve immediately.

 

 

GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL – DAMN DELICIOUS

If you’re looking for an easy, flavorful side dish, then a vegetable medley or a simple combination of broccoli and potatoes should make the menu. The baby potatoes are already bite-sized, so you don’t need to do any chopping.

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon onion powder, Kosher salt, and freshly ground black pepper, to taste
  • 24 ounces broccoli florets*
  • 16 ounces baby potatoes, halved
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Preheat oven to 400°
  2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
  3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
  5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
  6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
  7. Serve immediately, sprinkled with Parmesan and parsley, if desired.

 

 

DUTCH OVEN CHEESY GARLIC BITES – THE CREATIVE MOM  

It doesn’t need to be dinner time to enjoy these delectable cheesy garlic bites that are easy to make right in the Dutch oven. Whether you choose to cook them over an open fire or in the oven is up to you. But be warned, they are addictive.

Ingredients

  • 24 Rhodes Dinner Rolls, thawed
  • 1/2 cup butter or margarine
  • 2 cups Italian cheese (parmesan and mozzarella)
  • 1 tablespoon garlic salt
  • 1 tablespoon Italian seasoning

Instructions

  1. Thaw rolls until soft.
  2. Cut rolls in fourths with kitchen scissors.
  3. Melt butter and combine with garlic salt and Italian seasoning.
  4. Coat roll pieces with butter mixture and cheese.
  5. Bake at 325° F.
  6. Following general Dutch Oven directions for 45 minutes, checking every 15 minutes (23 charcoal briquettes on top, 16 on bottom for 12 inch).
  7. For conventional oven reduce time to 20-25 minutes.

 

 

CREAMY GARLIC VINAIGRETTE – FOOD AND WINE

Described as a “lower-fat tribute to creamy Caesar dressing,” you use garlic puree instead of mayonnaise. Drizzle it on top of romaine or a more bitter lettuce, or use it to brush on top of grilled chicken. Homemade and delish!  

Ingredients

  • 15 medium unpeeled garlic cloves
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons water
  • 2 teaspoons Dijon mustard
  • 1 teaspoon mayonnaise
  • 1 teaspoon honey
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco
  • 1/3 cup canola oil
  • Kosher salt and freshly ground pepper

 

Instructions

  1. Preheat oven to 375° F. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft.
  2. Squeeze the garlic from its skin into a blender. Puree with the vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco; slowly add the canola oil and puree until the dressing is creamy. Season with salt and pepper and serve.