For this weeks Swell Supper I came up with a menu that puts a twist on BBQ, get the recipes after the jump…
In keeping with Rebecca’s desire to stay away from the oven this summer, I’ve come up with a menu that’s sure to keep your kitchen cool and your taste buds happy. When BBQ comes to mind I visualize chicken on the grill slathered in tangy sauce. This weeks BBQ has a twist; BBQ Baked Potato stuffed with BBQ chicken and on the side Caramelized Carrots, Spinach and Strawberry Salad with Poppyseed Dressing, and Chocolate Waffle Sundae’s for dessert.
Begin with the caramelized carrots and instead of roasting in the oven we are going to roast on the BBQ. Preheat your grill to a low temperature, we want to slow roast them on the grill. If you have a vegetable grill pan use that or you can skewer them and place directly on the grill. Set the time for 20 minutes. Move on to the chocolate waffle sundae and follow the recipe according to the directions here. Skip keeping them warm in the oven, trust me these are just as good at room temperature. Check on the carrots they will most likely need more time but better to check than to burn! Check on them every 10 minutes from this point on and sooner if they are getting close. Bake the potatoes in the microwave and get the chicken simmering on the stove. Meanwhile whip up the spinach and strawberry salad, it’s so quick and easy it will be done before the potatoes are ready! The carrots should be done by now so take them off the grill. Get your supper on table or eat outside if you can and serve up your waffle sundae for dessert to cool down. Now doesn’t that sound swell?
For more BBQ, check out these recipes from across the U.S.!