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Grilled cheesy potato in foil


4cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag) 

1tablespoon vegetable oil

1/2teaspoon seasoned salt

3/4cup shredded Cheddar cheese (3 oz)


  • 1 Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt.

  • 2 Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

  • 3 Place packet on grill over medium heat. Cover grill; cook 30 minutes, turning once. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.



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 Barbeque Bacon Chicken Foil Pack



1 1/4lb Yukon gold potatoes, cut in 3/4-inch chunks

2teaspoons oil 

1tablespoon Italian seasoning

3/4teaspoon salt

1/4teaspoon pepper

4boneless skinless chicken breasts (6 oz each) 

1 1/2teaspoons barbecue seasoning

4slices cooked bacon, halved crosswise 

1cup shredded Cheddar cheese (4 oz) 

1/4cup barbecue sauce

2green onions, sliced 


  • 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

  • 2 Add cut potatoes to medium bowl. Dr  izzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.

  • 3 Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.

  • 4 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

  • 5 Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.



Grilled Chicken Pineapple Sliders



  • 1 lemon, juiced

  • 1 lime, juiced

  • 1 tablespoon cider vinegar

  • salt and black pepper to taste

  • 3 skinless, boneless chicken breast halves - cut in half



  • 6 pineapple rings

  • 2 tablespoons teriyaki sauce

  • 6 slices red onion

  • 6 Hawaiian bread rolls - split and toasted

  • 6 lettuce leaves - rinsed and dried


  • Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

  • Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.

Grilled chicken wings with yogurt sauce


2cups  plain yogurt (from 32 oz container)

2tablespoons curry powder

1tablespoon paprika

1teaspoon garlic salt

20to 24 chicken drummettes (about 2 lb)

1/4cup shredded peeled cucumber 

1clove garlic, finely chopped

1/2teaspoon salt

1/2teaspoon lemon juice

2tablespoons chopped fresh mint leaves


  • 1 Heat gas or charcoal grill. In large bowl, mix 1/2 cup of the yogurt, the curry powder, paprika and garlic salt. Add chicken, stirring to coat all surfaces. Let stand 15 minutes.

  • 2 Meanwhile, in small bowl, mix remaining yogurt and remaining ingredients.

  • 3 Place chicken on grill. Cover grill; cook over medium heat 8 to 12 minutes, turning once or twice, until juice of chicken is clear when thickest part is cut to bone (180°F). Serve with yogurt dip. Sprinkle dip with additional chopped fresh mint leaves if desired.



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