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Ingredients

• ✓ foil
• chicken wing
• peanut butter
• water
• lime juice
• soy sauce
• honey
• sesame oil
• ginger
• garlic
• cilantro
• sesame seed

Instructions

1. 1 Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
2. 2 Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
3. 3 Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
4. 4 Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
5. 5 Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

By Reynolds KitchensR

Ingredients

• ✓ foil
• butter
• chocolate wafer crumb
• graham cracker crumb
• ginger snap crumb
• ladyfinger
• cream cheese
• sugar
• egg
• vanilla extract
• heavy cream
• sour cream

Instructions

1. 1 Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. 2 Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. 3 Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. 4 Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

By USA WEEKEND Pam Anderson

Ingredients

• ✓ foil
• ketchup
• brown sugar
• molasses
• apple cider vinegar
• garlic powder
• liquid smoke
• salt
• pepper
• cayenne pepper
• baking potato
• carrot
• brussels sprout
• chicken thigh

Instructions

1. 1 Preheat grill to medium heat.
2. 2 Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
3. 3 Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
4. 4 Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
5. 5 Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
6. 6 Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

By Reynolds KitchensR

Ingredients

• ✓ foil
• corn
• olive oil
• salt
• black pepper
• garlic powder
• italian seasoning
• heirloom tomato
• red onion
• basil
• olive oil
• vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
2. 2 Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
3. 3 Toss together corn, tomatoes, onions and basil in a medium bowl.
4. 4 Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ foil
• pineapple tidbit
• mango
• green onion
• red bell pepper
• cilantro
• red wine vinegar
• salt
• butter
• salt
• cayenne pepper
• fish fillet
• pecan
• coconut
• bread crumb

Instructions

1. 1 Combine pineapple, mango, green onions, bell pepper, cilantro, red wine vinegar, and ¼ teaspoon salt in a bowl; chill until ready to serve.
2. 2 Preheat the oven to 400 degrees F (205 degrees C). Line a 15 ½x10 ½x1-inch baking sheet with nonstick foil (with the dull, nonstick, side that will touch food up); set aside.
3. 3 Combine butter, ½ teaspoon salt, and cayenne pepper in a large bowl. Add fish; toss to coat.
4. 4 Combine pecans, coconut, and bread crumbs in a bowl; spread onto a sheet of wax paper. Press fish into pecan mixture, turning to evenly coat; press in additional pecan mixture as necessary. Place fish in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven just until fish is opaque throughout, 15 to 20 minutes. Serve with salsa.

By Reynolds KitchensR

Ingredients

• ✓ foil
• black pepper
• salt
• cheddar cheese
• cheddar cheese
• chicken broth
• all-purpose flour
• butter
• cavatappi pasta
• chicken thigh
• cayenne pepper
• garlic powder
• pepper
• salt
• paprika
• brown sugar
• chili powder

Instructions

1. 1 Preheat grill to medium-high.
2. 2 Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.
3. 3 Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down.
4. 4 Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs.
5. 5 Place foil-wrapped chicken thighs onto the grill.
6. 6 Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char.
7. 7 Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces.
8. 8 Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain.
9. 9 Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth.
10. 10 Add the pasta to the cheese sauce and stir to incorporate.
11. 11 Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.

By Reynolds KitchensR

Ingredients

• ✓ foil
• black pepper
• salt
• red pepper flakes
• onion powder
• liquid smoke
• garlic powder
• chili powder
• molasses
• honey
• worcestershire sauce
• apple cider vinegar
• mustard
• brown sugar
• ketchup
• parsley
• cilantro
• provolone cheese
• onion
• white mushroom
• bbq sauce
• chicken breast

Instructions

1. 1 Whisk together all sauce ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature, about 15 minutes.
2. 2 Measure out 1/2 cup of sauce and set aside. Pour remaining sauce into a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes.
3. 3 Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade.
4. 4 Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or a meat thermometer inserted into the center reads 170 degrees F.
5. 5 Unwrap foil packets and place 2 slices of provolone cheese over each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh cilantro or parsley and serve.

By Reynolds KitchensR