Category Archives: grilling

Re-post – Grilled Chicken Under a Brick..or a patio tile…. the best!


Since is grilling time, and I’m a bit limited with art supplies right now, I thought I would re-post one of my favorite summer grilled chicken recipes.  Try and enjoy!


Close your eyes and wish for the most delicious chicken you’ve ever had.   Look at that.. it came true, cuz that’s what I’m gonna give you.

I wish that you could have been sitting with us to enjoy this delishuuuuus chicken I grilled.. a whole chicken.. that’s right.  Some of you may have heard about the “chicken under a brick” recipe.  I’ve made it before on my stove top, then in the oven…..but this time I decided to try my grill.  It did not dissapoint. The most moist and tender chicken I’ve ever had.  No kidding!

Start with a whole chicken.  Mine was about 3.5 lbs.  Set the chicken, breast side down, on a work surface. Starting at the tail end, cut down 1 side of the backbone, staying as close to the bone as you can. Cut along the other side of the backbone, removing it. (Save the bone for making soup or stock.)  Now, open the chicken and take the heels of your hands and try to flatten and spread it out.

I seasoned it with salt, pepper, granulated garlic, lemon juice, olive oil and gave it a little massage, all over….  and really, you can use what ever spices you want for your taste.  It’s your world.

In the meantime, while I was attacking my chicken, I had the grill heating up on LOW.. this is key.  I let the grates get really hot.

Here we go…. before you put the chicken on the grill, find yourself a big brick, or two, if you have a bigger chicken.  I was fortunate to have a large patio tile that my husband found for me.  Now, wrap this brick with aluminum foil and give it a coating of oil or I used Pam.  Take the chicken and lay it out in the center of the grill, put the brick on top so it flattens while cooking and close the cover.   Again.. a low temp is key here.  Otherwise, you will get a charred chicken and it will not be cooked through.  Each side took about 1/2 hr to cook and I would turn it the last 1/2 hr.

- At the point where I really wanted the chicken to takes its time cooking and not be overwhelmed with the strong heat and not get burned, I put my grill brush at the edge of the grates so when I close  the cover, it would not close completely.
- Before it’s done grilling, you can baste it with your favorite bbq sauce or marinade.
- When know one is looking, you can eat the skin and wings.  (I know, I know; don’t tell my husband)
- Here are a bunch of images from Google that you can reference.

C’mon people.. you can’t tell me that this doesn’t look oh so good.  You can’t and I won’t listen (finger in ears… la la la).

Will you try it?  Is your mouth watering?

As always, THANK YOU for stopping by.  Leave some love.


And the Beet goes on……..


A couple of weeks ago, I went to a local cafe for dinner.  On the menu was a Winter Harvest Salad.  The description of the salad was roasted winter vegetables (turnip, beets, potatoes and others I can’t recall) over greens with walnuts and feta cheese served with a balsamic dressing.  Wait.. roasted beets, turnips?  I’ve never had that… so I was SOLD.

I won’t go into how long it took to get our food or how not all the veggies described were on my salad…., but I will say it was so good and a great idea.. simple and delicious.  So much so that I decided to make it myself at home, but change it up a bit.

I didn’t take pictures of all the steps, but I have a couple to share below.

I cut up the following veggies in about 1 inch pieces:  red and sweet potatoes, sweet onion, red pepper, fresh beets, mushrooms, carrots, summer squash and zucchini…… all in a big bowl, cuz there were lots of veggies that I planned on saving for a few meals.   Toss with a little salt, pepper and olive oil so that they are coated.  Note: I couldn’t find turnips on my shopping trip.

In a large roasting pan they go…

and I always lay release aluminium foil (your best friend) on the bottom of my pans when I cook messy stuff in the oven.   Ok.. so..oven is preheated to 425 degrees.  Let them roast for about an hour but give them a stir about 3 or 4 times during the hour.  I wanted mine to be really done and golden, almost carmelized.  If you like them al dente, then adjust your timing.

In the meantime, I had a large fennel bulb to do something with.  I had never experienced fresh fennel before.  I see all the chefs cooking with it in fresh salads or sauteing it (I am a FoodTV Network, freak by the way). I tried a raw piece of the fennel and I did not like it at all.  So, I decided to slice it up and saute it with a little olive oil and garlic.  Much better taste.  I basically carmelized it to make it sweet.

Once everything was cooked, I created my salad….

Greens and baby spinach in a bowl topped with the roasted veggies, sliced almonds, and farmer’s cheese.  I didn’t have walnuts or feta, but these worked great as substitutes… fresh mozzarella would be great too.  I topped it off with Raspberry Walnut Vinaigrette dressing; just a little to not drown the taste of the veggies.

I am in love with this salad… and roasted beets? …. oh man.. hello?    I never would have thought to use them.   And.. my opinion?… it was better than the cafe’s salad.   I can’t wait til summer to make this using fresh produce from the local  farmer’s market.

You can take these veggies and use them in many ways..

Remember my grilled veggie post?  Well, same idea…. and my grilled pizza post… they can easily go on the pizzas.  Or even if you have a take out pizza, top it with these veggies and put under the broiler for a minute.  Make a sandwich wrap or a panini.   Put them on top of pasta or in an omelette… but whatever you choose to do with them.. enjoy this luscious taste and how healthy they really are… it’s a win win people.

Thanks for stopping by.