Learn why foil-packet cooking is hot, hot

As the saying goes, big things come in small packages and that may explain the burgeoning popularity of foil-packet recipes. Minimal preparation and cleanup are easy trade-offs for the immense flavors you can create in these tiny containers, whether you prepare them in the oven, on the grill or over an open flame.

The secret to successful foil cooking is locking in the layers of flavor from each ingredient. It’s surprisingly simple to create delicious, healthy dishes when cooking with foil. An ingredient like seasoned rice vinegar offers a wholesome alternative to many condiments and flavorings while giving your packet a big flavor boost.

With no artificial preservatives, flavors or ingredients and no high-fructose corn syrup, Nakano® Rice Vinegars are the perfect solution for building better-for-you foil-packet meals. With organic varieties and easy-to-read labels featuring real, recognizable ingredients, you can feel great about layering delicious flavor into your next foil-packet meal with rice vinegar.

Garlic seasoned rice vinegar delivers a boost of flavor to this Asian-inspired chicken, creating a sensational main dish. Add crisp fresh veggies tossed with organic rice vinegar and garlic as a side then finish the meal with a sweet take on a juicy fruit crisp. Find more inspired ideas for healthy meals at Mizkan. com/Recipes.

Gochujang-glazed chicken

Servings: 4

Prep time: 10 minutes Cook time: 45 minutes 4 tablespoons Nakano Seasoned Rice Vinegar – Roasted Garlic

2 teaspoons gochujang (chile bean paste)

6 tablespoons maple syrup

4 teaspoons soy sauce

2 tablespoons, plus 2 teaspoons, olive oil

4 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

8 chicken thighs

4 cups fresh cauliflower, riced (use grater or food processer so cauliflower resembles rice)

1 1/2 cups fresh scallions, sliced

2 cups fresh sugar snap peas

3 sprigs fresh cilantro, for garnish Heat oven or grill to 375 F.

In large bowl, mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip chicken in marinade and toss lightly until coated.

Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch contents (ensuring that liquid stays inside foil).

Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Garnish with cilantro before serving. Chef’s tip:

For best results and added flavor, marinate chicken 30 minutes before preparing pouches. Substitutions:

In place of gochujang, red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar. Alternatively, substitute 2 teaspoons sriracha for gochujang.

Bartlett pear and oat crisp

Servings: 4

Prep time: 10 minutes Cook time: 30 minutes 4 cups fresh pears, medium diced

4 tablespoons Nakano Seasoned Rice Vinegar – Mango

3/4 cup quick oats

2/3 cup brown sugar 1/2 cup, plus 2 teaspoons, all-purpose flour

1/2 teaspoon salt 1 teaspoon cinnamon 6 tablespoons butter, diced into 1/4-inch squares Heat oven to 375 F. Toss pears in rice vinegar and set into lightly greased foil pouch.

Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly.

Pour mixture evenly over pears, seal pouch and bake 20 minutes.

Open top of foil and bake another 10 minutes, or until crisp and golden.

Chef’s tip: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.