What’s for supper?

Roasted carrots

8 carrots, peeled and cut into 1 1/2″ pieces at a 45 degree angle (sounds more complicated than it is)

1 large onion, cut into eights

olive oil

salt

Pre-heat oven to 425 (yes, really that high). Put carrots, olive oil and onion pieces into a roasting pan. Toss well, ensuring that all carrot pieces are covered with oil. Place in oven. After about 8 minutes, remove from oven and re-toss. Place back in oven and check again in about 8 minutes. If some of the carrot pieces don’t have blackened edges, cook another 3-10 minutes (I know that’s a large range, but ovens vary greatly on this dish). Serve on a large platter. Great with grilled chicken or whatever. This is my children’s second-favorite dish that I make. They love. Can’t get enough of it. We run out every time I make it. Sounds implausible, I know, but try it and you’ll see what they mean.

Simple Grilled Chicken

Marinate chicken in mixture of your choice (my brother swears by any Italian dressing), I prefer to mix some lemon juice and various spices. Heat coals or entire grill to hot. If you’re using an electric grill, cut off half of the burners and grill chicken on the half without the burners. If you’re using coals (lucky you), move the coals over to one side and grill chicken on the other. Keep grill covered most of the time.

 

Bleu Cheese Ranch Salad

Try mixing bleu cheese crumbles in a homemade Ranch salad dressing mix. Slice green apples into long slivers. Toss a mixed green salad with almonds or walnuts. Toss salad with bleu cheese and Ranch dressing before serving. 

All of the dishes in this meal area  great complement to each other. Enjoy!

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