Oven Roasted Vegetables

My husband, Doug, and I invited our friends over for a summer dinner. We cooked pork tenderloin on the grill, and wanted time to visit, so made a medley of oven roasted vegetables with ingredients we had on hand. It is not time consuming to prepare, and the dish can roast in the oven while you visit or prepare the remainder of the meal.  Lei requested this recipe, as she and her husband, Xiaopeng, are healthy eaters, and like to try many vegetables.

Lei and I on one of our cooking adventures.

Ingredients:

• 7-8 baby red potatoes
• 1 green bell pepper, or red or yellow
• 1 medium zucchini
• 1/2 red onion
• 1/2 yellow onion
• 10 baby carrots
• 4 cloves garlic
• handful of fresh chives
• salt, pepper, Mrs. Dash Garlic & Herb Seasoning

Gather ingredients.

Pour olive oil into sheet pan  to grease.

Slice 1/2 red onion .

Slice 1/2 yellow onion.

Put into baking sheet.

Quarter 7-8 small red potatoes.

Slice green bell pepper into strips.

Slice 1 medium zucchini, the slice pieces in half.

Slice 10 small carrots in half.

Spread evenly on baking sheet in a single layer.

Chop fresh chives into 1 inch pieces.

Smash 4 cloves garlic, then rough chop.

Splash more olive oil onto top of vegetables.

Season with your favorite seasoning,
I used Mrs Dash Garlic and Herb.

Season with pepper and salt if desired.

Cook in 400 degree oven for 40 minutes or until tender.
Stir every 10 minutes.

Vegetables are tender and bright in color.

We served this with grilled pork tenderloin.
Enjoy!

Lei,

    Here is Doug's Pork recipe:

    2 Lb. Pork Loin

    4 cloves of garlic, cut in half to have 8 pieces

   

    Put 8 cuts or slits into the top of the pork and put 1 piece of garlic into each slit.

    Season with salt and pepper, and whatever seasoning you use.

    Place on the grill in the middle,  over indirect heat.  If you use an oven, place into middle of oven in a baking pan.  Fat side will be up.  Cook for 1 1/2 hours or until a

Meat thermometer internal temperature is 165 degrees.

    Let it rest with a piece of aluminum foil tented over it for 10 minutes, so the juices

redistribute into the meat.  Then it is ready to cut.

Watermelon Salsa

Watermelon season is here.

My husband made our first watermelon salsa.  It is a refreshing, sweet,

savory, spicy, tangy, crunchy take on the traditional tomato salsa.

What else can I say, besides it is delicious!  This is a great salsa

for the summertime when watermelon are abundant.

The recipe  is full of vitamin C ingredients like green bell peppers and lime juice.

This is a great accompaniment to grilled pork or chicken.

This recipe is a take from the Watermelon  Salsa Recipe posted on line

from the-girl-who-ate-everything.

  

Ingredients:

• 1/4 medium watermelon, (about 2 cups)
• 1/2 medium cucumber (peeled, seeded, chopped) 
• 1/4 cup red onion
• 1/4 green bell pepper
• 1 jalapeno (seeded)
• 1/4 cup cilantro
• 1 tablespoon fresh basil
• 2 tablespoons honey
• 1/2 fresh lime, ( juiced)

Assemble ingredients.

Dice fresh watermelon.

Place in strainer to drain off excess juice.

Peel, seed, and chop 1/2 medium cucumber.

Add to strainer.

Finely chop 1/4 cup red onion.

Add to other ingredients.

Chop 1/4 green bell pepper.

Seed and finely dice 1 jalapeno pepper.

Chop a handful of fresh cilantro, 1/4 cup.

Finely cut 1 tbsp. fresh basil.
(Scissors work well for this.)

Discard  juice strained from watermelon.

Add all chopped ingredients to bowl.

Add 2 tbsp. honey.

Squeeze 1/2 fresh lime into bowl.

Mix well and refrigerate for at least one hour,
so flavors can blend and marinate together.

Serve with corn tortilla chips.

Enjoy!

Beer Can Grilled Chicken

My husband and I like to cook outside on the grill in the summertime.

My husband grilled a fabulous chicken using a can of beer to make it very moist

and tender.  It is very easy, and you do not have to spend a lot of time watching it

once you put it on the grill.  If it is hot outside, you can still cook on the grill

with this easy, tasty recipe.

Beer Can Chicken

We have a holder for the can, however,
you can place the can inside of the cavity
of the bird without one.  The holder makes it very easy
to handle without tipping the bird over.

Place can of beer inside the holder.
Dump out about 1/4 of the beer.
If you do not want to use beer, you can substitute
a can of root beer.

We added some cloves of garlic to the beer
for more flavor.

Take out any chicken parts from the inside of the bird,
and rinse well under cold water.

Pat the chicken dry with a paper towel.

Pour olive oil over the bird to moisten
and to hold the seasonings.

Season with salt.

Season with pepper and your favorite
cooking spices.
(We used Cookies Flavor Enhancer and
All Purpose Seasoning.)

Place bird cavity side down onto the holder.

Place in the center of a hot grill.

We set the temperature of the grill at 350 degrees.
Cook for 1 hour and 30 minutes.

The internal temperature will read 165 degrees.

Let the chicken rest for 10 minutes to redistribute
the juices.

Remove the chicken from the holder.

Carve the chicken.
The result is a succulent, tender chicken
with a beautiful color.

Enjoy!