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Easy Hobo Pack Chicken Tacos

Easy, Make-Ahead Packs with a Fajita Vibe
Filed Under > Everyday Dinner

Hobo Pack Chicken Tacos, Waiting On Martha Hobo Pack Chicken Tacos, Waiting On Martha

I love tacos.  My husband love tacos.  We make it Taco Tuesday pretty much any day of the week when the craving hits.  So I’m always on the hunt for new, creative, and most importantly easy, takes on our beloved tacos. 

I’ve seen hobo pack fish and fancier dishes buzzing around my Pinterest feed and have always wanted to try these little packs of goodness.  The folded packets, usually seen in aluminum foil with an inner layer of parchment paper, steam their contents and make clean-up easy too.  And besides the easy clean up the entire process is genius, because the result is juicy, flavorful, and usually quite healthy.  

Anyway, like I said I’ve seen hobo packs mostly made up of seafood, but one night when I was crunched for time and needed to be doing ten other things besides cooking dinner I thought why not whip up a a few hobo packs full of everything you need for a great taco. Chicken breast cut into strips, peppers, onion, jalepeno, my favorite chili lime seasoning, and fresh limes.

With these hobo pack chicken tacos, I opted against using aluminum foil and used unbleached parchment paper instead.  I’ve heard that aluminum foil can possibly leach aluminum into the food, and I find that parchment paper can be used in its place more often than not…just to be safe.  And if I’m honest I was out of aluminum foil.

These packs can also be made-ahead, if you ever want to assemble and chill them before cooking, for up to two days.  And if you need a little help folding your packs I use the pleat method seen here.  Tell me, what are you folding up into your hobo pack tacos tonight?!  Truly, MKR


Hobo Pack Chicken Tacos
Serves 4
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  1. 4 chicken breasts, sliced
  2. 2-3 onions, quartered into thick slices
  3. 4 limes (2-3 sliced and 1 for juice)
  4. 4 green, yellow or red peppers
  5. 1 bunch fresh cilantro, roughly chopped
  6. 1-2 fresh jalapeno, slicd
  7. salt & pepper
  8. olive oil
  9. salsa, sour cream for garnish
  1. Preheat oven to 400 degrees F.
  2. Spray a sheet pan with oil so that the parchment paper of the pack does not stick.
  3. Cut 8 pieces of 12x16" parchment paper.
  4. Layer 2 pieces of the parchment paper in 4 different stacks.
  5. Divide an even mixture of chicken, onions, peppers and limes among the prepared packs, arranging in the center of each piece of parchment. For proportions as you're packing everything, you'll want about chicken breast per packet, about 1 pepper per packet, onion, jalapeno, with 2 slices of the lime.
  6. Bring the edges of parchment paper together to enclose each pack, covering completely, then crimp to seal packs closed.
  7. Cook the hobo packs for about 20 minutes.
  8. Meanwhile, warm tortillas for serving the tacos.
  9. Carefully open the packs (there will be a lot of steam!) and dish onto warm tortillas.
  10. Squeeze fresh lime juice, garnish with fresh cilantro, salsa, sour cream and enjoy!
  1. You'll get about 2-3 tacos out of each hobo packet. This recipe serves about 4 people.
Waiting on Martha


Photography, Rustic White for Waiting on Martha 

Skillet Turkey & Mushroom Meatball Bake with Rustic Dipping Bread

A One Pot Meal that is sure to satisfy everyone in the room
Filed Under > Food

Homemade meatball bake, a cozy fall and winter recipe on waitingonmartha.comHomemade meatball bake recipe on Waiting on Martha

I don’t know about you, but with football back on the big screen and our recent cold snap due to Irma I’ve been dreaming about nothing but flavorful, fall cozy dishes.  And when I think of cozy my mind immediately goes to any sort of meat and pasta bake.  But I also wanted a dish that was a breeze to make and a little less heavy.  Enter my turkey and mushroom meatball bake full of fresh garlic, basil, and warm rustic bead for dipping.  Is your mouth watering yet?

The trick to this dish, and really most one pot dishes is building of flavors.  Think sautéing garlic, browning meatballs, adding a rich marinara sauce, and topping that of with fresh mozzerella and basil.  Those flavors all in one skillet; you can’t ask for anything bolder, richer and more satisfying.  Oh wait you can, once you dip that warm rustic bread in to soak up all of that cheesy, tomato-y goodness…now we’re talking!

Another reason I love this dish is how easy it is to make.  You can make the meatballs by hand the night before, and pro tip…when I’m making this dish I’ll make double or triple the meatballs and freeze them for future use. As long as they’re wrapped well to prevent freezer burn meatballs should last in the freezer for at least 6 months.

Also, on the easy train is the sauce.  I love a great homemade sauce as much as the next person, but in a dish like this where there are so many other bold flavors a high quality jar of marinara will completely suffice.

I knew, honestly before it finished simmering, that this recipe would be a winner.  Great for tailgates, Saturdays at home, potluck dinners and just any old night of the week, these skillet turkey meatballs promise to satisfy everyone in the room.  It’s cheesy, packed with flavors, and a wonderful consistency that ensures the perfect bite in every bite. 

Find the full recipe below, and tell me if you’re feeling the one-pan skillet meatball bake this fall!  Truly, MKR



Skillet Turkey Meatball Bake with Rustic Dipping Bread
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  1. 2 pounds organic ground turkey
  2. 1 cup white mushrooms finely chopped
  3. 4 cloves of garlic finely diced
  4. 1 egg
  5. 1/2-1 cup Itallian bread crumbs
  6. 1 tsp. salt
  7. 1 tsp. pepper
  8. 1 tsp. garlic salt
  9. 2 tablespoons worcestershier sauce
  10. 2 containers of fresh sliced mozzarella
  11. 2 jars of marinara sauce, your choice of flavor
  12. Fresh basil for garnish
  13. 1 loaf of crusty bread (sourdough, french, whatever you'd like)
For the meatballs
  1. In a large bowl add the first 9 ingredients and mix until well combined.  You may need to add additional bread crumbs to create the right consistency.  You want the mixture to be wet, but able to hold together.
  2. Begin rolling your meatballs and set aside on a pan.  You don't want them to be too big as you want them to easily fit on to your bread; about one inch.
For the bake
  1. Preheat the oven to 400 degrees.
  2. Bring a large cast iron skillet to medium coated with non stick spray to medium high heat.  Add your meatballs and cook until almost done turning the meatballs over to brown on all sides.  Approximately 5-7 minutes.
  3. Add marinara to your skillet and layer with mozzarella.  Very carefully transfer to oven and bake until cheese is fully melted.  Approximately 7-10 minutes.
  4. Remove, garnish with fresh basil and enjoy!
Waiting on Martha

Photography, Rustic White for Waiting on Martha

Citrus Olive Oil Bundt Cake with A Fresh Citrus Glaze

A light, moist cake with a balance of refreshing flavors
Filed Under > Desserts

Olive oil bundt cake with citrus glaze
Olive Oil Bundt Cake recipe on Waiting on Martha

Olive oil bundt cake on Waiting on Martha

Out of all the ingredients I use when cooking I would say olive oil is my number one go-to.  I literally put it on, and in everything.  Vegetables, pasta, salads, marinades, and of course combined with a little balsamic for dipping fresh bread!  But for some reason, I hadn’t ventured into baking with olive oil until recently and now the only question I have is why did I wait so long?!  

Not only is olive oil good for you, high quality olive oil also has different flavor notes that can work perfectly with certain recipes.  Take my latest creation for example: Olive Oil Bundt Cake with a Fresh Citrus Glaze.

For this specific recipe I used Carapelli® Organic Extra Virgin Olive Oil.  With olives from the 2016/2017 harvest, Carapelli® Extra Virgin Olive Oil is fresh, earthy, and a little sweet with a fruity yet balanced taste.  It not only added that extra flavor note to my bundt cake, but it made it incredibly moist.  Plus I was thrilled to find Carapelli® Extra Virgin Olive Oil at my local Publix (in the cooking/spice aisle in case you’re wondering).  It’s always a win win when I can get everything I need in one place.

But back to the cake.  To add citrus to the cake itself I used a few drops of lemon, lime, and orange essential oil.  I’ve tried using actual citrus or citrus zest to the sponge, but I’ve found you can’t control the acid which can often make the cake collapse.  And we can’t have a collapsed cake can we?!

The frosting is your classic vanilla glaze kicked up a notch with loads of fresh lemon, lime and orange zest.  I prefer not to cover the entire bundt cake in glaze as I don’t want to overwhelm the fresh citrus with too much sugary sweet.  

All in all, I could not be happier with how everything turned out.  The Carapelli® Extra Virgin Olive Oil brought out the citrus to create the most perfect balance, and quite possibly my favorite cake ever.

Looking to pick up some Carapelli® at your local Publix? Use this Ibotta coupon offer and save on your purchase through November 3rd!  Learn more about Carapelli® on their Facebook or Instagram pages.  Truly, MKR

Olive Oil Bundt Cake with Fresh Citrus Glaze
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 5 large eggs, room temperature
  2. 2 cups sifted all purpose flour
  3. 1 1/4 cup organic sugar
  4. 1 cup high quality olive oil, I used Carapelli Unfiltered Extra Virgin Olive Oil
  5. 1 1/4 teaspoon baking powder
  6. 1 pinch of baking soda
  7. 1 teaspoon salt
  8. 2 drops lemon essential oil
  9. 2 drops lime essential oil
  10. For the glaze
  11. 4 teaspoons whole milk
  12. 1 1/2 cup confectioners sugar, sifted to remove lumps
  13. 2 teaspoons vanilla extract
  14. 1/2 cup citrus zest (can be any kind of citrus)
  1. Preheat oven to 325 degrees and heavily grease your bundt pan and set aside.
  2. In a bowl whisk the sifted flour with the baking powder, baking salt, and salt. Set aside.
  3. In a bowl using an electric mixer beat the eggs with the sugar and citrus essential oils on medium/high speed until smooth. This will take a few minutes.
  4. Slowly beat in the olive oil until creamy, about 3 minutes.
  5. Add the dry ingredients the wet mixture in batches of 3 beating on medium speed until well mixed.
  6. Pour the batter into your bundt can and bake in the center of the oven for about 45-60 minutes or until a toothpick is inserted into the cake and it comes off clean.
  7. While the bundt cake is in the oven make your glaze. Place the sugar in a medium/large mixing bowl and slowly stir in the milk and vanilla a little at a time until through thouroughly mixing the glaze is smooth and not lumpy. Add 1/2 of your zest and reserve the rest for garnishing your cake.
  8. Remove from oven and let cool in the pan on a cooling rack. Cool for 15-20 minutes **this is KEY** then slightly tap the sides before flipping over to reveal your cake.
  9. Let the cake cool completely then ice with citrus glaze and garnish with fresh citrus zest.
Waiting on Martha

Photography, Rustic White for Waiting on Martha | This post is in collaboration with Carapelli, a brand we love and adore.  All opinions are 100% our own. 

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