Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]
Tag: summer side dish
Looking to shake things up a bit? Peach Mango Caprese Salad offers a lovely twist on the classic tomato and mozzarella dish. Caprese Salad fans will absolutely adore this lil bowl full of summer. The perfect bite holds wonderfully ripe peaches, juicy mango, tangy tomatoes, […]
If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not only highlights their natural sweetness but also leaves behind a charred and smoky flavor that just tastes fantastic. This healthy and delicious recipe is a nice change of pace to your dinner routine and beyond easy to prepare. We’re talking on the table in a matter of minutes! The potatoes get a head start in the microwave and finish on the grill right alongside with your main course. This one’s a keeper for sure! And don’t skip out on the creamy Gorgonzola spread. It pairs wonderfully with this simple grilled veggie.
Here’s all you’ll need: sweet potatoes, Gorgonzola cheese, mayonnaise, lemon juice, olive oil, salt, pepper and chives.
Wash and scrub the potatoes and then pierce with a fork. Leave the skins on, there’s no need to peel. Using the fork make several deep incisions in the potatoes. This will allow the steam to escape and prevent a mess in the microwave. Place on a microwave safe plate and cook for 6-8 minutes (depending on the size of the potatoes). Be sure to turn over the potatoes once about halfway through cooking. Don’t forget that we’ll finish cooking the potatoes on the grill so we don’t need them to be cooked all the way through. We’re just giving them a little help.
Allow the potatoes to cool until easy to handle. Meanwhile let’s whip up that amazing Gorgonzola spread. This spread reminds me of one of the dipping sauces that they bring out for the veggie course at the Melting Pot. It’s SOOO good and pairs well with most vegetables. In a small bowl, combine the Gorgonzola cheese, mayo, and lemon juice. That’s it! So simple. Cover and refrigerate until ready to serve.
Now back to those sweet potatoes. Once the potatoes have cooled, cut them into 1/2 inch thick rounds.
Brush the sweet potato rounds lightly with olive oil and sprinkle on some salt and pepper. I love that a simple sprinkle of salt and pepper is all that’s needed because obviously I always have both on hand which means I can whip up a batch of Grilled Sweet Potatoes even on short notice. Who doesn’t love that?!? Of course you can absolutely experiment with your favorite flavor combinations to spice things up a bit.
Fire up the grill to medium heat. Grill, covered, over medium heat for 4-5 minutes per side, turning once. Lightly brush the potato rounds with olive oil and don’t forget the sprinkle of salt and pepper below turning. We use a grill mat on a regular basis but it’s not necessary for this recipe and potatoes can be grilled directly on the grates. The benefits of a grill mat are easy cleanup and of course none of the veggies will fall or slip through the grill grates. We love trying all the latest gadgets!
Remove from the grill, sprinkle with chives, and serve with Gorgonzola spread. My garden kicks out so many chives that we sprinkle them on just about EVERYTHING! Well hello my little sweet potato…Come to Momma!! Grilled Sweet Potatoes are a good start for dinner but why not add some Grilled Brussels Sprouts and our Best Grilled Pork Chops too?!? Yum!!!
Grilled Sweet Potatoes
- 4 large sweet potatoes
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 1/2 cup mayonnaise
- 1 to 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Minced chives, for garnish
- Step 1 Wash and scrub the potatoes and then pierce with a fork. Place on a microwave safe plate and cook for 6-8 minutes (depending on the size of the potatoes). Turn potatoes over once about halfway through cooking. Allow the potatoes to cool until easy to handle.
- Step 2 In a small bowl, combine the Gorgonzola cheese, mayo, and lemon juice. Cover and refrigerate until ready to serve.
- Step 3 Once the potatoes have cooled, cut them into 1/2 inch thick rounds. Brush lightly with olive oil and sprinkle with salt and pepper.
- Step 4 Grill, covered, over medium heat for 4-5 minutes per side, turning once. Lightly brush the potato rounds with olive oil and sprinkle with salt and pepper before turning.
- Step 5 Remove from the grill, sprinkle with chives, and serve with Gorgonzola spread. Enjoy!
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Summer BBQ season is finally here and we’re loving every minute of it! Aren’t summer foods just the best?!? Today I wanted to share with you a must have side dish for summertime picnics, potlucks, barbecues and get togethers, Slow-Cooked German Potato Salad. My German […]
Pizza Pasta Salad is the summer side dish your whole family will agree on! Loaded up with all of your favorite pizza toppings, this hearty salad tastes just like your favorite pizza. We’re always in need of new summer side dishes that pair well with […]
Are you ready for a macaroni salad with a twist? Tired of bringing the same old boring salads to parties and potlucks? Prepare to be amazed by our Sweet and Tangy Macaroni Salad! This super creamy salad is like nothing you’ve ever tasted. It’s one of a kind dressing is the perfect blend of sweet and tart. This surprising new flavor is sure to win over the crowd at your next potluck or picnic! And this colorful side dish can easily be doubled to feed an army! But the best part is, it’s make ahead!! Right!!! Who doesn’t love a good make ahead dish??? In fact it’s even better when you let it sit over night. You have no idea what you’ve been missing with this one!!!
Here’s all you’ll need: elbow macaroni, carrots, celery, red onion, mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt and pepper.
First we need to cook the elbow noodles according to package directions. Drain ’em, then rinse with cold water, then drain ’em again! Allow the noddles to cool. Did I mention that this recipe is SOOOOO easy? If you can boil pasta and chop a few veggies, then you’ve got all the kitchen skills needed. Super simple!
Meanwhile, we can prep our veggies as the noodles are cooking. Slice the celery into bitesize pieces, finely chop the red onion, and shred the carrots. Pre shredded carrots are a great way to save some time here. I’m all about convenience!
Combine the celery, carrots, and red onion in a large bowl. You put the lime in the coconut and mix it all up! Errr….you put the veggies in the bowl and mix ’em all up!!
Next add the elbow noddles to the bowl. Toss to combine. Tell me that isn’t gorgeous already!! This macaroni salad is so colorful.
Now here’s where it gets interesting!!! In a large bowl, whisk together the mayo, sweetened condensed milk, apple cider vinegar, sugar, salt and pepper. Keep whisking until the dressing is smooth and the sugar is completely dissolved. You’ve gotta stick your finger in and sneak a taste! The suspense is killing me!!! Slather that dressing and all of it’s creaminess over the noodle mixture. Mix well.
Cover and refrigerate overnight and allow the noodles to soak up all that delicious flavor!!! Serve cold and enjoy!! I can’t help but lick my lips just looking at it! Looking for more amazing summer potluck recipes? Then add our Creamy Bacon Ranch Potato Salad and Homegrown Cucumber Salad to your list!
Sweet and Tangy Macaroni Salad
- 8 ounces elbow macaroni (1/2 package)
- 1 large carrots, shredded
- 2 celery stalks, chopped
- 1/2 medium red onion, chopped
- 1 cups mayonnaise
- 1/2 can (7 ounces) sweetened condensed milk
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Step 1 Cook the elbow noodles according to package directions. Drain. Rinse with cold water and drain again. Allow the noodles to cool.
- Step 2 Slice the celery into bitesize pieces, finely chop the red onion, and shred the carrots. Combine the veggies in a large bowl and mix to combine.
- Step 3 Add the noodles to the bowl and mix well.
- Step 4 In a large bowl, whisk together the mayo, sweetened condensed milk, apple cider vinegar, sugar, salt and pepper. Continue whisking until the dressing is smooth and the sugar is completely dissolved.
- Step 5 Pour the dressing over the noodle mixture. Mix until full incorporated. Cover and refrigerate overnight. Serve cold. Enjoy!!
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We hosted a Memorial Day picnic last Monday for my family. It was so much fun and all that cooking and BBQ-ing got me amped up to grill out….All. Summer. Long! Well that and maybe the fact that we had a little stretch of almost […]
I have a confession to make. Last year my garden was terrible!! I drew up a plan for a 4′ X 12′ raised garden box with removable sides and my hubby built it exactly as I had envisioned it. I found a planting guide on […]
The joys of summer! It’s the smell of fresh cut grass on a sunny day. It’s the splish splash of a relaxing pool day. It’s the warm sun on your face. It’s the sound of the ice cream truck coming down the street. It’s the sizzle of hot dogs and hamburgers cooking on the grill. And the holy grail of it all, it’s waiting all year to bite into that perfect ear of corn, fresh, juicy, and sweet. Corn on the cob is always an inviting side dish, but it’s really mid summer when the cream of the crop starts to make its debut, which is basically…..right….NOW!! There’s nothing wrong with dressing up those pop in your mouth kernels the traditional way with a little bit of good old fashioned salt and butter. But we have a recipe to share that will take your corn on the cob from delicious to EPIC! We cook it in the smoker!! We found this recipe last year and we absolutely fell in love with cooking corn on the cob this way. The flavor is a little smoky, a little sweet, and you probably already have all the ingredients on hand in your pantry. SCORE! And smoking it is just way more fun!!
Gently pull back the husks on each ear of corn but do not completely remove them. Remove the silks and discard but keep the husks intact.
Look at all those luscious, oversized kernels ready to be eaten!
Place corn in a preheated smoker and smoke at 225 degrees F for 45 minutes to an hour. Remove the husks and enjoy! Should I use the spin it around method or the typewriter method??? Whichever gets it into my mouth faster is my pick!!
Smoky Corn on the Cob
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My hubby was born and raised in the country. He’s a country boy at heart. One day we’re hoping to fulfill our dreams, buy some land, and lead a simpler life out in the country away from the hustle and bustle…but until then, we’re stuck […]