Category: vegetable side dish

Zucchini on the Grill

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Do you love zucchini but get tired of the boring pan saute? Give this yummy grilled method a try. It’s the perfect blend of owey goewy yumminess that we all love in a great side dish.  Plus, it’s not too terrible for us.

4 zucchini
1/2 cup mayo
1/2 cup sour cream
1/3 cup bread crumbs
garlic powder
onion powder
mix blend cheese

Scrap the insides of the zucchini to make a boat.  Generously rub with olive oil, cracker pepper and sea salt.  Mix the zucchini pulp with the remaining items.  Stuff the filling back into the boats, sprinkle a little more cheese on top and grill.

Oven Baked Crunchy Califlower

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Oven Baked Crunchy Cauliflower

Well my family & friends from the northern region can appreciate this…in the south we fry everything. I mean everything…Snickers, Milky ways, Pickles you name it but never (I repeat never) have I seen fried Cauliflower on the menu. Mind you… the delightful little town I’m from fried cauliflower is served at every food establishment; from The Wounded Minnow to Ray’s Drive Inn. So, I’m on a mission. A mission to make fried cauliflower healthy….Here it goes. We love it but let’s face it nothing is like fried….A tribute to my family and friends of fried cauliflower land. Have some for me! (extra salt)

One head of cauliflower
1 cup Panko Crumbs
1/4 cup fresh grated Parmesan cheese
1/4 cup fresh grated Swiss cheese
Cracked Sea Salt & Pepper

Slice the head of the cauliflower about 1/4″ slices. Lightly spray oil olive on the baking pan or use Pam. Place the cauliflower in a baking pan. Be sure you use a baking pan that allows the bottoms to brown. Drizzle with a few tables spoons of water. (It really doesn’t take much to steam the cauliflower). Bake 400 degrees. Check after about 15 minutes and see if the bottoms are Browning a bit if so flip them the best you can. If they are not quite softening up add a couple more tablespoons of water. Continue baking until the cauliflower is at the desired softness. Sprinkle with the cheeses and the panko crumbs then spray again with olive oil or Pam and replace in the oven. The cheese should melt and the panko will brown just a bit. Yum Yum!

Pass me a beer and I feel like I’m home!

Checkout: Cauliflower $2.50, Panko on hand, Cheese $3.00

Burnt Beans

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Burnt Beans

Organic is great if you have the extra money. I am ok with buying fresh from a local farmers market if possible.

2 pounds of fresh string beans
1/4 of a Red onion (not necessary just great if you have it on hand)
Balsamic Vinegar (or red wine vinegar)
Olive oil
Salt and Pepper (Fresh Cracked if you have it)

Snap ends off beans. Rinse and place in a deep large fry pan that has a lid. Cover with water and boil until andante. You should be able to bite them rather easily just be sure to keep them firm or else they will start to fall apart in the next step. Pour beans from pan into a colander. With beans in the sink in colander put the same pan back on the stove then drizzle a bit of olive oil in the pan. Put the heat on high and put the beans back in the pan add onion if you wish salt and pepper and toss well. Drizzle with the balsamic vinegar have the lid ready, they will steam up quickly. Put the lid on them and let them sizzle for a few minutes. When you feel the steam has lifted give them a good toss. They should start to brown a bit. The beans are getting their final steam with this process. They are ready to serve when you feel they are tasty. My husband has learned to love my burning technique so we burn them a bit longer. This technique can use with asparagus, pepper and onions, zucchini and squash (zucchini and squash only need a minute or two with the boiling techniques).

Checkout
$2.50 Fresh Bean
$1.00 Red Onion
Olive Oil, Balsamic Vinegar, salt & pepper should have on hand.

Enjoy!