Hey guys, Jamin here today. Ashley is on a little siesta (read: still recovering from LASIK). To add to the fun, we had two of the three kiddos come down with the fever-voms for the first time in a year- I guess we were pushing our luck- and of course, let’s not forget the curse of Benjamin Franklin otherwise known as Daylight Saving time. Epic Timing. Hurray!
So with the entire Mills household incapacitated, Malone and I decided to do what we do best, eat!
Today we thought we’d bring you a couple of our favorite veggie dishes. One is an old classic, great with any grilled meat or on its own, and the other is a newcomer to our family brought to us by our sweet friend Carol.
We’ve been trying our best to infuse healthier eating into our family’s every day choices, so both are kid friendly and help get the little ones eating some of those yummy veggies!
First up, the old favorite…..
This dish is great on the grill or in the oven. It goes perfectly with steak, chicken or just about any other meat. With just a few simple ingredients the prep is basic. As our veggies we like to use peppers of a varied color, corn and squash, but you can use about anything you fancy.
Simply start with washing and cutting the veggies. I also suggest cooking the corn before adding it to the veggie mix. Lay out some heavy duty foil and pile the veggies on, then fold it up making it into a bowl, and get ready to season.
We use some simple seasonings to make this yummy dish.
• Tony Chachere’s Creole Seasoning
• Italian seasoning
• Italian dressing
The amount of seasoning will vary according to your taste, and even dish. My mom always accused me of loving my flavors, so I’m pretty liberal with them. I try to get a decent coat of both Tony’s and Italian seasoning on the top layer of veggies, then add a 1/4 stick of butter. Next, cover the veggies in Italian dressing (1/2 cup – 1 cup). Wrap the veggies up and cook them.
• In the oven, I’d suggest 400 degrees for 30+ minutes depending on how tender you want your veggies.
• On the grill at least 30 minutes.
You can even do a little combo and start them in the oven and move them to the grill when your meat is ready to go on.
Once they are done, open it and serve them up! You’ll thank us later. ;}
Our little newcomer is a simple green bean and artichoke heart salad and might be one of the best side dishes to pass by my taste buds in some time. The best part? Not only is this dish delish, but simple to boot. Here are the few basic ingredients.
• 1lb bag of green beans, we used the frozen ones.
• 6-12 oz oh artichoke hearts
• 1 Cup of sugar
• 1 Cup of apple cider
• 1 Cup of oil
• 3/4 teaspoon of salt
• 1 clove of garlic
Cook the green beans, drain and mix them in a bowl with the artichoke hearts.
Next mix the oil, vinegar, sugar, salt and garlic. Place it in a pot and bring it to a boil. As soon as it boils, remove it from the heat and pour over the green bean and artichoke mix. Chill for at least two hours and over night for an even more robust flavor.
Two simple flavor rich dishes form our kitchen to yours – enjoy!
Have an inspired day, everyone!