side dish
These beans are so yummy! They are very sweet! A great compliment to any
BBQ! I shared these with my parents and they really enjoyed them but the one who enjoyed them the most was MR. MCYM! I had to shut him off, I was fearful of what might be occurring later in the day! just sayin…
INGREDIENTS
1/2 pound of thick bacon, cooked and crumbled. RESERVE 1/4 cup of bacon fat.
1 medium onion, diced
2 (28 ounce) cans of original Bush Baked Beans (or your favorite beans)
2 Tablespoons of Dijon mustard
3/4 cup of REAL Maple syrup
2/3 cup of ketchup
1/2 cup of molasses
1/4 cup packed brown sugar
salt
pepper
DIRECTIONS
Preheat oven to 350 degrees. Combine all ingredients including 1/4 cup of your bacon fat! Mix well and pour into a 9×13 baking dish. Cover with foil and bake for 1 hour. Uncover and bake for another 30 minutes or a little longer depending on how thick you want the sauce.
Enjoy,
slightly adapted from the Country Cook
I cannot even begin to tell you how good these are. Mr. MCYM was eating them straight from the grill not even waiting for the balsamic dressing to go on! Robby does not even like asparagus but today that all changed. We had to wrestle Robby for the last of the asparagus! I promise it is just that good!
INGREDIENTS
1 bunch of asparagus with the bottoms trimmed
1/2 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon of lemon juice
1 cup Parmesan cheese
12 slices of Prosciutto, gently sliced in half
1 cup balsamic vinegar
DIRECTIONS
Add olive oil, garlic and lemon juice into a large Ziploc bag and mix. Add asparagus and let marinate for an hour or longer. To reduce the balsamic vinegar, place the vinegar in a small sauce pan over medium heat and reduce by half. This took me about ten minutes.
Just before grilling, take the asparagus out, place the Parmesan cheese into a pie plate. One by one roll the asparagus into the cheese and wrap each asparagus stalk with a half of a piece of prosciutto, leaving the top of the asparagus poking out. When they are all complete place these on the grill with the seam side down and grill for about five minutes turning and watching to be sure not to burn the prosciutto, but still getting it slightly crispy! When they are off the grill drizzle them with the reduced balsamic dressing.
Enjoy,
We just love smashed potatoes! I typically follow the Ree Drummond (pioneer woman) method. I like to change up the herbs and spices. This is a favorite, but you can change it up any way you like!
INGREDIENTS
Small red potatoes (similar in size if possible)
Herbs (I used dry Italian seasonings)
Olive oil
Salt
Pepper
DIRECTIONS
Pre heat oven to 450 degrees. Bring water to a boil and add salt. Put your potatoes in the boiling water and boil until they are fork tender, mine took about 17 minutes. Take potatoes off the heat and drain.
On a baking sheet drizzle olive oil over the sheet and add the potatoes. “smash” the potatoes down with a potato masher or the bottom of a cup. Season potatoes with salt, pepper and seasonings. Drizzle with more olive oil. Bake for 20-25 minutes.
Enjoy!
I LOVE this SALAD! The moment I saw Guy Fieri make it in 2007, I knew it was a must have, and a keeper right away! I have made this over and over. At home, on camping trips, at neighbors houses, anywhere and everywhere! Give it a try, if you have never grilled salad before it is quick and easy and such a change of pace from the everyday salad!
INGREDIENTS
4 Tablespoons extra virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads of romaine lettuce, cut in half lengthwise
Pepper
DIRECTIONS
Preheat grill to high heat.
Heat one tablespoon of olive oil in a sauce pan over high heat (stove top). Add the onion and bacon and cook until the bacon is crispy. Working quickly, add the balsamic vinegar and another one tablespoon of the olive oil and stir to combine. Remove from heat and set aside. Brush the romaine lettuce with the remaining two tablespoons of olive oil, place on the grill cut side down and quickly sear. Serve the lettuce, cut side up, and drizzle with balsamic dressing over the lettuce and sprinkle with blue cheese and pepper!
Enjoy,
I just LOVE Pinterest…don’t you?! This is a recipe I recently pinned and thought it would go great with my Sweet Summer Shrimp recipe and YUP , it was terrific! This is a keeper!
INGREDIENTS
1 cup orzo pasta
1/4 cup unsalted butter
2 Tablespoons minced garlic
1/4 cup Parmesan cheese
2 Tablespoons milk (I used 1%)
1/2 teaspoon salt
1/2 teaspoon pepper
Fresh parsley
DIRECTIONS
Bring a large pot of water to a boil, add salt. Add orzo to boiling water , stirring occasionally until cooked through but still firm to the bite. Drain. Melt butter in a skillet over medium heat, cook and stir in garlic until lightly browned about 5 minutes. Stir orzo into butter mixture and add Parmesan cheese, milk, pepper and parsley. Mix until combined.
Enjoy!
Stay In Touch
Follow me!
