Apple Butter & Brown Sugar Grilled Sweet Potato Rounds

This time of year root vegetables are in season; root vegetables include sweet potatoes, taro, beets, turnips, potatoes, yams, and then some. Root vegetables are just that, roots. Some varities of root vegetables greenery that grows above the ground is also edible, yet in some cases it is not. It is important to find out what parts are edible when you grow fruits and vegetables yourself. The following recipe is a delicious way to beat the winter blues with a grill and spurts of orange: orange is also considered the color for 2012 so this dish is also stylish.

Grilled Apple Butter & Brown Sugar Sweet Potato Rounds

Makes 2 Servings

1 Large Georgia Grown Sweet Potato

1/4 Cup Apple Butter

1/4 Brown Sugar

1. Slice potato into 1/4 to 1/2 inch slices. Boil slices in salted water (1 pich of salt added to water) on high until the potatoes give slightly to being pinched, approximatley 10-12 minutes.

2. Pre-heat grill on medium-high heat.


3.  Make a glaze: mix apple butter with brown sugar. Glaze potaoes once before placing on grill of cooking in the oven(350 degrees Farienheight, until tender.) Place glazed slices on grill and cook until the glaze begins to bubble, flip slices and re-glaze.

4. When the oposite sides glaze begins to buble flip the slice once more and re-glaze. Turn when grill marks are evident and the potaoes begin to soften.

5. When the slices are cooked to your preferred consistency you can enjoy b(eating) the winter blue away.

Sweet potaoes served as a side with Vidalia chicken, recipe at link.

Shared with Verde Farms Farm Friend Friday & The Barn Hop at Homestead Revival

Vidalia Marinated Chicken Kabobs with Barbecue Veggies Prepared on the Grill

When the fall sets in and the air is crisp why not fill the crisp air with the smell of grilled food. These kabobs are simple to prepare and grill. The recipe below is delicious, but any salad oil based dressing and/or barbecue sauce can make these kabobs fabulous: be creative and enjoy!

Vidalia Marinated Chicken Kabobs with Barbecue Veggies Kabobs
Makes 2 meals
8 6 Inch Bamboo Skewers or Skewers of Choice

1 Half Pound Chicken Breast
1/4 Cup Vidalia Onion Salad Dressing
1/2 Cup Premium Virgin Olive Oil
1 Tablespoon Chives (dried or fresh)
Veggies of Choice (faves: grape/cherry tomatoes, onions, broccoli, mushrooms, bell peppers.)
Barbecue Sauce (fave: Masterpiece Kansas Honey.)


1. Cube skinless chicken breasts into equal size cubes that are at least 1 square inch cube, about the size of four game dies. Uniform size is important, the food cooks more evenly and at the same rate.

2. Mix marinade for chicken: In a medium bowl mix 1/4 cup Vidalia Onion salad dressing, 1/2 cup premium virgin olive oil, 1 tablespoon of chives (dried or fresh.) Add chicken, coat thoroughly, cover and refrigerate at least two hours to overnight.

3. One hour before grilling soak bamboo skewers in warm water, make sure they are submerged completely.

4. Before skewering meat and veggies preheat grill to medium-high.

5. Cut and skewer veggies of your choice. Do not cut veggies that are super tender, such as mushrooms. Baste with your favorite barbecue sauce.

6. Skewer meat on their own skewers; do not mix veggies with meat because they cook at different times.

7. Place prepared skewers on grill at a vertical angle to the grill grate. Cook veggies until they are tender re-baste with sauce and turnover. Cook chicken on each side at least four minutes, change times based chicken size, and re-baste chicken.

8. Remove from skewers and plate. Enjoy.

Shared with Verde Farms Farm Friend Friday & The Barn Hop at Homestead Revival

Fall in the Mountains

After an evening of watching our local high school team play ball in chilly winner when two weeks ago we were burning up lets us know fall is setting in. So much will change and God will give it all a rest to hopefully come alive again. What does fall mean to you.

P.S. Sorry there are still no photos; but, I promise their will be a blog overload once I finally get a new home computer (and stop using the work computer!)