Cooking columnist to contribute monthly theme recipe

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June Theme: “It's a Sizzling Summer with Chicken & Veggie Kabobs”
Meet the Cook - Azure Rountree
Azure Rountree of Statesboro is a cooking columnist new to The Forest-Blade. Between teaching cooking classes and alternating with movie reviews by Justin Hall, environmental columns by Vickie Davis, and, when available, health columns, her features will appear on a monthly basis.
Rountree credits her cooking skills from watching Paula Dean on Food Network many years ago.
"We were living in Rock Hill, South Carolina, at that time, and I was missing home and southern food. It was through that show that I developed a love of cooking," Rountree stated in a 2020 interview with The Press-Sentinel.
After moving back to Statesboro, Rountree continued to pursue her culinary passion by selling treats at the local Mainstreet Statesboro Farmers Market. Every year, she sells a variety of her signature sweets.
After much success at the Statesboro Farmer's Market, Rountree traveled to Savannah to thank the lady who showed her how to cook.
"She was so warm and welcoming, and when I handed her a bag of my pralines, she had to have a bite. She loved them so much that she said that she wanted to sell them in her Savannah store," Rountree recalled. "She truly opened the door for me and my little business and also wanted to show her support of my being an autism advocate."
A portion of each of sale made through Paula Dean was dedicated to the Autism Foundation of Georgia. With donations from others, Rountree's products raised more than $5,000 in charitable donations.
"I will forever be grateful for what she did for me, and she truly gave me the confidence I needed to believe in my abilities in the kitchen. I am succeeding because she believed in me!"
Rountree inspires her own recipe creations and has also developed a love for writing since publishing two cookbooks and creating her own food blog.
"I have been writing monthly food articles for years and enjoy sharing my delicious recipes with readers. It truly makes me feel amazing to know that I am helping people out in the kitchen and that they love cooking my recipes," Rountree states.
Azure is the wife of Joel Rountree. Together, they have four children, Henry, James, Sarah and Anna.
Enjoy cooking with Azure!

Chicken & Veggie Kabobs
Grilling season is back and the days of getting together with friends is finally here again. When planning your outdoor fun this June, make sure to add the Chicken & Veggie Kabobs to the menu. With tender, marinated chicken skewered with an array of vibrant vegetables and then grilled to perfection, this dinner is the right way to kick start your summer!



• 4 Boneless Skinless Chicken Breasts
• 1/3 c. Soy Sauce
• 1/4 c. Olive Oil
• 1/4 c. Red Wine Vinegar
• 1 teaspoon dried Oregano
• 1/2 tsp. dried Basil
• 2 tsp. bottled Minced Garlic
• 1/4 tsp. Salt
• 1/4 tsp. Pepper
• 1 Red, Green & Yellow Bell Pepper
• 2 Zucchini
• 2 Onions
• Zesty Italian Dressing
• Skewers

Cut chicken into 2 inch cubes and place in a plastic resealable bag. In a bowl, stir together soy sauce, olive oil, red wine vinegar, oregano, basil, minced garlic, salt and pepper, then pour marinade down into the bag of chicken. Cut vegetables into 2 inch pieces and place in a separate plastic resealable bag. Pour Italian dressing down in the bag of vegetables. Let chicken and vegetables sit in fridge for 4 to 8 hours. Before removing chicken and vegetables from fridge, soak skewers in water for 30 minutes, then dry with paper towels. Thread chicken and vegetables onto skewers. Grill for around 10 minutes on each side or until chicken juices run clear and vegetables are slightly charred on edges.

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