September Birthdays Everywhere

It seems like there are a ton of birthdays this month of important people in my life.  My youngest turned 3 last week and both my mom and my mother-in-law had birthdays this week.  Apparently they were both recently taken with what I consider to be one of my B-list recipes that I only make when I’m low on ingredients or motivation.  It’s a simple tin foil dinner that you can have prepped in ten minutes or so and then let the oven do the rest of the work.  Happy birthday, ladies, and thanks for all that you’ve done for me!

Foil Dinner

  • 1 lb good quality ground beef, not less than 10% fat (Spring for the grass fed stuff, you won’t regret it)
  • 1 medium onion
  • 2 medium carrots
  • 2 large russet or yukon gold potatoes
  • Kosher salt
  • Pepper
  • 8 or so unpeeled cloves of garlic (optional)
  • 1 sprig of fresh rosemary, chopped (optional)

Preheat the oven to 400 degrees.  Divide the meat into 4 equal portions and form a rough patty shape.  Don’t over work the meat.

Slice the onion, carrots, and potatoes as thin as you can.  I usually use a mandoline for this.  Tear off 4 large sheets of tin foil.  Alternate layers of potato, onion, and a generous sprinkle of kosher salt, 2 or 3 layers deep, then sprinkle with pepper.  If you’re using the rosemary, this is where I usually put it.  Put the patty on top and then throw on the carrots.  Add the garlic cloves on the edges, if you’re going that route.  Give the whole thing another good sprinkle of salt and then seal the thing up with a drugstore fold.  (Fold it over long ways, then roll up the short ends.) 

Bake the whole thing for 45 minutes or so and then dig in.