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Welcome to my Kitchen

Feeling like Summer! Let’s BBQ!


Carrots tend to get overlooked except as the color in a veggie tray or grated into salads. Savory Grill Roasted Carrots flavorful side dish easy to prepare along side any slow grilling item as they need about 1 hour of cooking time.

Savory Grill Roasted Carrots

1 pound carrots

2 Tbsp bottled Italian dressing

Clean carrots, peel if necessary and cut into 1-1/4 inch pieces. Cut larger carrots in half. Place in a bowl and drizzle with dressing, mixing well to coat evenly.

Place mixture on a large square of heavy duty foil, using a rubber spatula to scrape all the dressing onto the foil as well. Wrap and seal foil tightly but so carrots remain in a single layer. Place over medium coals and grill covered 20 minutes. Turn packet and grill another 20-25 minutes or until carrots are tender. Yield: 4 servings.

Note: if you want additional servings, prepare a second packet. Carrots will cook more evenly this way.

Grilled breads, warm and toasty from the fire, can be a meal in themselves. Zippy Horseradish French Bread is easy to prepare and yummy with a tomato based beverage, or as a side for grilled meat and a green salad.

Zippy Horseradish

French Bread

6-8 ounces cream cheese, softened

1/4 cup butter, softened

2 –3 Tbsp minced fresh chives

2-4 tsp prepared horseradish

1 loaf (about 1 pound) French bread, not sliced.

In a small mixer bowl, beat cream cheese, butter, chives and horseradish until combined.

Cut bread into 1 inch slices, but not through bottom crust. Spread cream cheese mixture between slices. Wrap loaf in a large piece of heavy duty foil, placing the seam on top of the loaf. Grill, covered, 5 inches above coals for 14-17 minutes or until heated through. Yield: about 10 servings.

We started with dessert, now for the main dish. Lemon Grilled Chicken comes from the Great American Recipes, 2006 series, and is suitable for barbeque, griddle or oven grilling

Lemon Grilled Chicken

1 whole lemon

2 tbsp olive oil

1 clove garlic, peeled and crushed

1 Tbsp chopped fresh parsley

1/4 tsp dried thyme

1/4 tsp dried marjoram

1/4 tsp salt

1/4 tsp ground black pepper

4 skinless, boneless, chicken breasts (about 6 ounces each)

Use a vegetable peeler to remove strips of zest from half of the lemon. Cut zest into fine strips with a sharp knife. Grate the other half of the lemon peel to make 1 tbsp lemon zest. Then squeeze the juice from the lemon into a small bowl.

In a large bowl, combine lemon zest (strips and grated) with lemon juice, olive oil, garlic, parsley, thyme, marjoram, salt and pepper. Add chicken breasts to the bowl and spoon the marinade over chicken until well coated. Cover bowl and chill for at least 30 minutes, or overnight if you have time.

Preheat grill to medium heat. Place chicken pieces on grill, reserving marinade. Grill chicken until cooked through, about 10 minutes on each side. Brush chicken with reserved marinade 2-3 times during cooking. Yield four servings.

Share your favorite summer time recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Thin beets and carrots now to promote uniform growth.


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