side dish
I LOVE this dish! I have already made it five times this grilling season, it gets high reviews from everyone that has had it! Did I mention it comes from Taste of Home magazine? But wait, that’s not all. BIG NEWS! I am also a Volunteer Taste of Home field editor!! Yup, it’s true!! How cool is that?! I feel like one of the cool kids! Now…back to the recipe. This shrimp is great as a side dish and would also be great on a salad ! I also added a light pinch of red pepper flakes… but that is optional! You will not be disappointed with this quick and easy recipe!
INGREDIENTS
1 bottle (8 ounces) Italian salad dressing. ( I use the robusto dressing)
1 cup of honey
1/2 teaspoon minced garlic
2 pounds raw shrimp, peeled and deveined
Red pepper flakes (optional)
8 wooden skewers, soaked
DIRECTIONS
In a small bowl combine Italian dressing, honey and garlic. Mix well and pour into a resealable bag and add the shrimp and let marinate for at least 30 minutes in the fridge. When you are ready to grill remove shrimp from fridge, discard marinade and thread shrimp onto soaked skewers. Preheat grill to medium heat. Grill skewers for two minutes per side or until shrimp turns pink. Add red pepper flakes, if desired. Serve warm.
Enjoy!
It has been a long cold winter in New Hampshire. I am happy to say my grill is going and I am loving it!! I made these onions the other night and if you like honey mustard you are going to love this side dish! These were very good and a change of pace as I have not made anything like this before!! The one thing I will say is to slice the onions at least 1/2 inch thick as they do soften and can fall apart a little bit during the grilling process.
INGREDIENTS
1/4 cup olive oil
2 Tablespoons butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 teaspoon Worcestershire sauce
2 large vidalia onions – peeled and sliced in 1/2 inch slices
DIRECTIONS
Heat the grill to medium high heat. Whisk oil and melted butter together in a small bowl and set aside. Whisk mustard honey, Worcestershire sauce in another small bowl and set aside.
Run two metal skewers or bamboo skewers that have been soaked in water through the sides of the onion, placing skewers about an inch or so apart. Brush both sides of the onion with the oil mixture and place on the heated grill . Cook onions for about 11 minutes turning and getting char marks on both sides. During the first 3-4 minutes baste with the honey mustard sauce on both sides. You can serve any extra sauce on the side or add a little more glaze when finished grilling. Serve warm.
Enjoy!
Found on Pinterest
I wanted something a little different for a fruit salad and I came across this recipe from an old cookbook and 6 out of 7 of us loved it! Amanda was the only one who really was not thrilled although I put the pudding mix on about an hour before serving. I think next time I would put it on sooner. I think that might make her a believer!! This will make your family and friends wonder what that secret ingredient is!
INGREDIENTS
2 Tablespoons dry instant vanilla pudding mix
1 pound of strawberries sliced
1/2 pint blueberries
1/2 pint raspberries
1/2 of a pineapple, cut in cubes
Green grapes
DIRECTIONS
Mix all of your fruit together and sprinkle with the dry pudding mix. Store in fridge for 3 hours before serving.
Enjoy!
With spring finally upon us I could not wait to have some of my favorite spring vegetables! I love asparagus and usually roast it but I found this side dish on Pinterest and I could not resist!! This was great served next to our grilled steak!
NOTE – I had some left over and added this to an omelet the next morning! Delicious!
INGREDIENTS
6-8 cups of water
1/2 teaspoon salt
1 pound asaparagus
1 pint cherry tomatoes
1 Tablespoon butter
1 Tablespoon olive oil
2 cloves of garlic
Salt
Pepper
2 Tablespoons heavy cream
1/4 cup grated Parmesan
DIRECTIONS
Wash the asparagus and snap off the woody ends. In a large pot bring 6-8 cups of water to a boil and add 1/2 teaspoon of salt. Add the asparagus and boil for ONE MINUTE. Remove from heat, drain and run under cold water or put the asparagus in an ice bath to stop the cooking. Once cool, put the asparagus on a paper towel lined plate to dry. Cut the cherry tomatoes in half. In a large skillet heat the butter and olive oil over medium heat. Add the garlic and saute for 1-2 minutes. Add the sliced tomatoes and cook for about six minutes, stirring now and then. Turn the heat up to medium high and add the asaparagus and continue to cook for another 5-7 minutes or until asaparagus is tender. Season with salt and pepper. Add the cream and the Parmesan cheese and stir well letting the cheese melt in. Remove from heat and serve warm.
Enjoy!
If you’re looking for a meatless Monday dish, or in my case, I made this on a Thursday and boy did I take some heat. The two boys in the house were looking for the meat in the dish, but they did not find it here. I will say for all the complaining I took for a meatless dish on a Thursday, they went back for seconds. Even Robby, who claims he does not like onions. ate this without any complaining after the first bite! I have to say I was a little worried about baking this at a high temperature and it not burning but no worries… this onion tart came out fantastic! This would make a great brunch item for any occasion!
These are my caramelized I onions before adding to the tart!
INGREDIENTS
1 Tablespoon olive oil
2 1/2 pounds of onions, sliced
2 Tablespoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 package of refrigerated pie dough (14.1 ounce)
1/2 cup shredded Swiss cheese
1 egg, lightly beaten
DIRECTIONS
Preheat oven to 425 degrees. Heat oil in a skillet over medium high heat, add onions, thyme, salt and pepper. Cook 20 minutes stirring occasionally. Roll dough out on parchment paper lined baking sheet. Put half of the Swiss cheese in the center of the dough leaving an inch and a half of border. Top with onions and top with remaining cheese. Fold pie crust boarder up and slightly over the onion mixture, pleating as you go leaving about a six inch opening in the center. Combine two Tablespoons of water with the egg and brush the egg wash over the dough. Bake for 25 minutes or until golden brown. Cool for ten minutes and slice.
Enjoy!
This recipe is slightly adapted from www.myrecipes.com
