Grilling season is upon us but that doesn’t mean we have to eat unhealthy foods. Sweet potatoes are associated with the holidays and cold weather, but there is no reason to forget about them when the weather turns. Try this recipe for Grilled Sweet Potatoes and introduce sweet potatoes into your Spring and Summer menus!
- 3 large Sweet Potatoes, sliced 1/4 inch thick length-wise
- 3 tablespoons of Olive Oil
- Kosher Salt to taste
- Brush Sweet Potato slices with olive oil
- Place Sweet Potatoes on heated grill and sprinkle with kosher salt
- Turn once and cook until fork tender
Portuguese Barbecued Chicken is perfect for our first cook out. Heat up the grill and let’s get cooking!
- 2 lbs. chicken pieces
- 1/3 cup dry white wine
- 1 tsp grated lemon rind
- 3 tbsp lemon juice
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp hot pepper sauce
- 1/4 tsp salt
- 2 garlic cloves, minced
- Place chicken in a large zip-lock bag. Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat. Refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
- Place chicken on greased grill over medium heat. Close the lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
This recipe for Roasted Beets with Orange Vinaigrette was adapted from a William Sonoma recipe. Fresh beets are tender, flavorful, and really delicious! I first tried these roasted beets with orange vinaigrette when my sister-in-law made and brought them to my Easter dinner. What a treat!
- 6 bunches of fresh beet with green tops
For Orange Vinaigrette
- 3 tablespoons of red wine vinegar
- 2 teaspoons of finely granted orange zest
- salt and pepper to taste
- 1/3 cup extra virgin olive oil
- 1/2 of a Vidalia onion sliced thin
- 6 thin navel orange slices, halved
- minced chives for garnish (optional)
- Prehead oven to 400 degrees. Trim off and reserve the leavy beet tops and wrap beets in foil. Roast on a baking sheet until easily pierced with the tip of a knive (about 1 hour). Remove from oven and let cool.
- Meanwhile, trim the long stems from the beet greesn and reserve only the leaves. Get rid of blemished leaves. Rinse and dry well. Gather all the leaves together and cut crosswise into one inch wide strips.
- Fill a sauce pan up half way with water and bring to a boil. Add the beet greens and 1 tsp. of salt and cook, uncovered until greesns are tender (about 8 minutes). Drain and set aside.
- Unwrap and peep cooled beets. If there are beet juices in teh foil, pour them into a small bowl. Cut the beets into wedges.
To make the vinaigrette, add the vinegar, orange zelst, salt and pepper and any beet juices in a small bowl. Add the oil in a thin stream, shisking constantly until dressing is smooth.
In a large bowl, combine the beet wedges, onion, cooked beet greens, and dressing. Toss to mix. Garnish with orange slices and minced chives and serve.