Grilled Balsamic Zucchini

Zucchini seems to be growing out of every garden in our neighborhood. We've been given oodles and are loving it! Our new favorite is this super easy, super delicious grilled version. 

Grilled Balsamic Zucchini

adapted from allrecipes.com

1/3 cup olive oil

1 tsp sea salt

2 cloves garlic, minced

1 Tbsp chopped fresh rosemary

1/2 tsp ground black pepper

6 small zucchini, sliced lengthwise into 1/4 inch wedges

3 Tbsp balsamic vinegar

1.Preheat grill on medium heat and lightly oil the grate. (We have found that cooking it on tinfoil works great!)

2. Whisk olive oil, sea salt, garlic, rosemary and black pepper together in a bowl; brush evenly onto zucchini wedges.

3. Cook on preheated grill until brown, 5-7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Coconut Rice

I will preface this by saying that my kids who don't eat rice ate EVERY grain on their plate.  Enough said. :) This rice sounds sweet, but it is only slightly sweet and enough savory to make it awesome with dishes like Beef Bulgogi and the Bacon-Wrapped Teriyaki Chicken Skewers.  Try it out!

Coconut Rice

Sara Wells and Kate Jones (Our Best Bites)

2 cups white or jasmine rice (I prefer jasmine)
1 - 14oz. can coconut milk
2 cups water
1 tsp kosher salt
Splash of white vinegar
2-3 tsp granulated sugar
1/4 cup chopped green onions, plus chopped green onion tops
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes. Add chopped onion bottoms, black pepper (if desired), and additional salt if necessary.

Garnish with green onion tops and serve immediately.

YUM!!

Layered Jello

This fun, kid-friendly side dish is perfect for a summer get-together. (We also like to make it for St. Patty's Day...) Choose your flavors and coordinate it with any holiday.

Layered Jello

Pioneer Woman

2 packages Green Jello (small 4-serving Package, Either 0.3 Oz. Sugar-free Or 3.4 Oz. Regular Box)
2 packages Red Jello (small 4-serving Package, Either 0.3 Oz. Sugar-free Or 3.4 Oz. Regular Box)
2 packages Orange Jello (small 4-serving Package, Either 0.3 Oz. Sugar-free Or 3.4 Oz. Regular Box)
1 envelope (1 Oz. Envelope) Knox Unflavored Gelatin
1 package Yellow Jello (small 4-serving Package, Either 0.3 Oz. Sugar-free Or 3.4 Oz. Regular Box) Or 1 Additional 1 0z. Envelope Of Knox Unflavored Gelatin
1 cup Sour Cream
7 cups Water

1. Grease a 9×13 pan with nonstick spray. Wipe off the excess with a paper towel.
2. Mix green jello with 2 cups boiling water. Place in the 9×13 pan and let set for 30-45 minutes in the refrigerator.
3. While the green jello is setting, make the white layer by mixing 1 cup of boiling water with both Knox gelatin envelopes or 1 Knox and 1 lemon gelatin package. Mix well and add in 1 cup sour cream.
4. Carefully pour 1/2 of white layer on top of the green jello and place back in the refrigerator.
5. Begin mixing 2 cups boiling water with the orange jello. As soon as the white mixture sets up, pour the orange jello on top, refrigerate and let set for another 30-45 minutes.
6. Most likely you will need to reheat your white mixture before you can pour the last layer of white over the orange. If it’s at all lumpy and not pourable, pop it in the microwave for 20 seconds and stir. You do not want this to be too hot before you pour it on the orange layer.
7. Start mixing your last layer of red jello with 2 cups of boiling water and once the white layer sets, pour the red jello on top of it.
8. Refrigerate and let set up completely.
Notes:
It’s important to let each layer set up before adding the next layer. As long as you can touch it and it seems to just be a little sticky, you should be able to place the next layer on top.
You can use any flavor combinations of jello.

Roasted Rosemary Potatoes

Originally, we were introduced to rosemary potatoes by my good friend Erin. Since that time, we have also ventured into roasting other vegetables the same way (squash, tomatoes, peppers, zucchini, onions, mushrooms, etc...) and we love them all! This combination is simple, looks elegant and is the perfect mix of savory with a little hint of sweet...

Roasted Rosemary Potatoes

Adapted from Erin Shaha

8 yukon potatoes

2 sweet potatoes

olive oil

salt and pepper

rosemary

Peel sweet potatoes and cube. Cube yukon potatoes. Spread them onto a greased cookie sheet. Drizzle olive oil on them and rub with hands until lightly coated. Season with salt, pepper and rosemary. Bake at 425 for 40 minutes.

Tangy Cauliflower

Can't get your kids to eat their veggies? This recipe is sure to change their minds! A favorite of my children, this is one of the most requested side dishes from my kitchen...

Tangy Cauliflower

1 medium head cauliflower

1/4 cup water

Put in microwavable bowl, cover and cook on high for 9 minutes. Drain.

Mix together:

1/2 cup mayonnaise

1 tsp mustard

1/4 tsp salt

Cover cauliflower with sauce and 1/2 cup grated cheddar cheese. Return to microwave for 1 1/2-2 minutes uncovered.

Baked Beans

Baked Beans

1 large can (31 oz) Pork and Beans

1 large onion chopped (or 2 Tbsp minced onion soaked in cold water for 5 minutes...with your hand, take onions from water and squeeze out excess water before adding to recipe)

1/2 cup brown sugar

1/2 cup ketchup

1/2 tsp dry mustard

1/2 lb. bacon

Mix together all ingredients except bacon and pour into a casserole dish or 9X9 pan. Add uncooked bacon strips to the top. Bake at 200 for 2 hours. Cut up bacon into small pieces and mix in. Serves 8. (This is my preferred method.)

If you are in a hurry, you can microwave the beans (minus the bacon) instead of baking in the oven. Make sure it is in a microwavable dish, cover with wax paper and cook 3-4 minutes on high and then 10-12 minutes on medium low. Cook bacon in a frying pan and add to beans.