This was another of the freezer meals we put together about a month ago. Shawn is out of town and this is easy and in the freezer and it’s possible we have no food at ALL in the fridge. So it worked out. I want to say that the best part was the side of the first zucchini from our garden (also grilled), but the pinwheels were pretty good! They were a little messy on the grill, but for something you can pull out of the freezer and more or less throw on the grill I’m a fan!
This is pretty much awesome, and I made it twice in one week, once for us and once for my Mom while she was visiting and our friends who came over to visit. The original recipe has a lemon vinagrette that you can drizzle over the kabobs, but I skipped that given the dipping sauce was SO good. Made the meal, I think. We had this with green bean and tomato salad, and a quinoa/veggie salad. Great summer meal!
This was a really tasty side salad using summer veggies – goes really well with a grilled entree! I got this from Chow and made as is other than halving it for two people. 🙂 At its original size, it would be a nice picnic/BBQ side dish. Recipe below is for that portion size.
The more we try different recipes, the more I think pork chops are pretty much my favorite thing on the grill. And this was probably my favorite recipe to date. The only thing I’d change is to add more garlic and sage to the rub next time…and it is still great as is! Otherwise…awesome! We served this with some grilled squash and cucumber and black eyed pea salad.
This was a nice base salad with which you could do a lot…we liked it a lot. I’ve had my eye on this for a while since I love black eyed peas, and am always looking for new ways to use them. I thought this could use lots more flavor and added more lemon, pepper and salt, Some herbs tossed in would be great too. This would be nice for a BBQ or picnic side. It was nice with grilled pork chops.
These are a pretty summer dessert that go a long way – one batch makes a lot. Recipe from Smitten Kitchen, called pink lemonade bars. Shawn taste-tested (I’m allergic to raspberries – these are for a friend), and he thought they were very good but could be a little more tart. So if you’re a fan of tart lemon flavor (I am!), adjust that and maybe tone down the berries. I did taste the crust and thought it was quite good. I’d make again, though I think next time I’ll substitute blueberries so I can enjoy!
So this was great. Probably we’re just enamored with any good pork chop recipes right now, but this is seriously worth a go. I like how adjustable it is. I actually think the “sauce/vinagrette” would be even better over fish, so I’ll use it again for that. We served this with steamed broccoli and tomato and black bean quinoa.
So this whole low carb thing. It works, the only thing that gets the stubborn 5-10lb off of me. But…I really miss rice. Quinoa does an okay job, though. It is it’s own flavor, so I find if you don’t try to think of it as “fake rice,” but rather its own very good thing, it does well. It’s never been my favorite over the years, but I semi need its niche now! It is one of the few grainy items that are not incredibly offensive to the low-carb folks. And I would argue what carbs it has are outweighed by it’s nutritional and functional benefits. I really enjoyed this, and as typical with quinoa, add what you like best!
Deviled eggs and egg salad sandwiches are two of my favorites…makes sense to combine them! I did this in lettuce wraps instead of bread, and it was very filling. Great for a quick low carb meal, and it would be perfect for lunch. You can make this to size, and throw in whatever you like in your egg salad.
Our friend Jon is awesome at grilling, and he passed on this recipe to our pals Missy and John, so we recently got to enjoy it at their house…and immediately needed the recipe! You just can’t go wrong with this, and it was delicious leftover as well! Can’t wait to make it again. We had this with some simple sautéed brussels sprouts. Check out the recipe here on Missy’s site.
Om nom nom! 