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In Jesseca Hallows' first cookbook, "Foiled! Easy, Tasty, Tin Foil Meals," she takes the ubiquitous tin-foil dinner — a staple of childhood camping trips — and elevates it to an everyday time saver. Foil dinners can be cooked on the backyard grill and in the oven, said Hallows, the recipe developer and photographer behind the popular website One Sweet Appetite. Foil dinners also are a triple threat at mealtime, as they can be made in advance, cooked quickly and offer easy clean-up.

Hallows recently answered questions about how she developed her cookbook, favorite recipe and tips for home cooks. Her comments have been edited for length and clarity.

How did you get the idea for the cookbook?

I was getting together with a group of friends and we needed an idea for an dinner. We came up with a build-your-own tin-foil dinner. We offered a random selection of meats and vegetables and we let everyone create their own packet that we cooked outside on the grill. I happened to be working on a dessert cookbook at the time and I contacted my publisher and pitched them this idea instead. I definitely love desserts, but this is something I enjoy a little bit more. I like the idea of doing them in an oven or the grill, in addition to a campfire.

Did you go camping as a child?

Yes. I grew up in Southern California and our dad took us all over, from the Redwood Forest to Convict Lake. My dad made the classic hobo dinners with hamburger, vegetables and cream of chicken soup. (The recipe is in the book.) My siblings and I knew every time we went camping we would get those.

What's your favorite recipe in the cookbook?

The jalapeño coconut shrimp. I'm usually not a big fan of shrimp, but the flavor combination of this recipe is great. I use the marinade (see recipe) on chicken all the time and I was surprised how well it worked with shrimp. It was easy to put together and it doesn't take long to cook.

Do you have an tips for successful foil dinners?

Use heavy-duty foil. It makes a big difference. Even three layers of regular foil compared to one layer of heavy duty is noticeable. Don't forget to use nonstick cooking spray because everything sticks. Thinly slice your vegetables or cut them into small portions to speed up cooking time. And if the recipe calls for rice or pasta, you'll need to precook it before adding. Just be daring with your flavor combinations. Tin-foil dinners are the most forgiving thing and you can get pretty crazy and it still tastes really good. I have a 7-year-old who loves to make tin-foil dinners even when we are not camping. He loves putting together his own unique mixtures.

What's the most unusual foil dish you've made?

Desserts are different. One of my favorites is the baked apple that you stuff with brown sugar. The skin protects the apple from the flames and it comes out caramelized and tasting like apple pie without the crust. My husband and I also like to make breakfast burritos. You cook all the ingredients (potatoes, sausage, eggs) and assemble the burritos ahead of time. When we take them camping, we freeze them first and let them defrost in the cooler. All you have to do in the morning is to put them directly on the coals and let them heat through.

Coconut shrimp foil dinner

1 jalapeño pepper, sliced and seeded

3 tablespoons lime juice

2 teaspoons lime zest

1 tablespoon coconut milk

1 clove garlic

2 tablespoons chopped cilantro

3 tablespoons finely shredded coconut

2 tablespoons olive oil

1 ½ teaspoons soy sauce

¾ pound shrimp

In advance, combine all the ingredients, except the shrimp, in a food processor. Pulse until smooth. Transfer to a resealable container. Place in the camp cooler (or refrigerator).

Two hours before eating, stir the shrimp into the marinade. Return to the to the cooler (or fridge) to rest. Prep three sheets of heavy-duty aluminum foil with nonstick cooking spray.

Divide shrimp between the foil. Fold up the side to create packets.

Place on warm coals or an outdoor grill for 3 minutes on each side or until the shrimp is pink.

Servings • 2 to 3

Source: "Foiled! Easy, Tasty Tin Foil Meals," by Jesseca Hallows