foil pouch

8-11: Sirloin Steak Baked In Foil

Adam Martin Group 08: Beef, Section 2: Main Courses , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
8-11: Sirloin Steak Baked In Foil

I have never cooked steak using the method in this recipe, 8-11: Sirloin Steak Baked in Foil, before and I probably would never cook them this way again. I like all the extra garnish, but it is a pain to cut and prepare that many vegetables for people to pick around to get to the main ingredient, the BEEF. 🐮

I used the red wine suggestion on the card, but I felt like I should have used beef broth to keep the beef-y flavor. This recipe also keeps a trend going, sticking with the foil pouch cooking method that Jamie used in the previous recipe on here, 6-25: Salmon-Filled Chicken Breasts.

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6-25: Salmon-Filled Chicken Breasts

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses , , , , , , , , , , , , , , , , , , , , , , , , ,
6-25: Salmon-Filled Chicken Breasts

I’ve been saving some lox in the freezer from a past brunch for this recipe, 6-25: Salmon-Filled Chicken Breasts. There’s not a lot of salmon recipes in Simply Delicious (despite salmon’s popularity in the 1980s & 90s), and this may be one of the only smoked salmon ones that I have in my collection for this book.

Definitely not the first time Simply Delicious has given a recipe for stuffed chicken breasts–see 6-4: Easy Stuffed Chicken Breasts for another take on the same idea. However, if you like smoked salmon like I do, you may have some extra laying around–here’s a use for it. 🐟

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