💙 Roundup Events April 4th

It's that time of year! 

Dates have been picked...July 4th & July 5th at 11:00 am

The permits have been secured!

The Grand Marshall has been voted on!

and now....

It's time to vote on the theme!

Click here to cast your vote this years theme!

In a few weeks we will have the sign up links for floats.

On behalf of the Roundup Chamber of Commerce we are super excited to keep this tradition alive and look forward to another great year. 

~Sandra Gebhardt

The goal of the Heart of Roundup newsletter is to keep community members up to date on area events and fun stories.  This is a passion project and we are excited to bring a variety of exciting new things to Roundup.

Please email any events you know of to [email protected]

Grilled Lemon-Herb Chicken Skewers

Ingredients:

• 2 lbs chicken breast, cut into cubes
• 3 lemons, 2 juiced and 1 sliced for garnish
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. Marinate the chicken: In a large bowl, whisk together lemon juice, olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Add the cubed chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Preheat the grill: Heat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
3. Skewer the chicken: Thread the marinated chicken cubes onto the skewers.
4. Grill: Place the skewers on the grill. Cook for 5-7 minutes on each side or until the chicken is fully cooked and has nice grill marks.
5. Serve: Garnish with fresh lemon slices and additional chopped parsley. Serve hot alongside a fresh salad or grilled vegetables.

Grilled Beef and Asparagus Bundles

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 bunch asparagus, trimmed
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper, to taste
• Optional: sesame seeds for garnish

Instructions:

1. Marinate the beef: In a large bowl, whisk together soy sauce, olive oil, honey, minced garlic, and grated ginger. Add the thinly sliced flank steak to the bowl and toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

2. Prep the asparagus: While the beef is marinating, prepare your asparagus by trimming the tough ends.

3. Assemble the bundles: Take a small bundle of asparagus (about 3-4 spears) and wrap a slice of marinated beef around the middle to hold it together. Repeat with the remaining asparagus and beef slices. Season the outside of the bundles with a little salt and pepper.

4. Preheat the grill: Heat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

5. Grill the bundles: Place the beef and asparagus bundles on the grill, cooking for 2-3 minutes per side or until the beef is cooked to your liking and the asparagus is tender but still crisp.

6. Serve: Remove the bundles from the grill and let them rest for a few minutes. Optionally, sprinkle sesame seeds over the bundles for an extra touch of flavor and texture. Serve immediately, enjoying the savory beef paired with the fresh, slightly charred asparagus.