Since summer is now in full swing, we are grilling almost every night. This means that I’m in search of great side dishes that can be served easily with whatever we’re cooking up on the grill whether it’s hamburgers, brats, chicken, pork, steak, or fish.
I found this recipe on the Food Network website and it’s compliments of Rachael Ray. She has so many amazing recipes and I’ve tried quite a few of them. Some of them aren’t too bad to make, because I have to admit that at first I was very intimidated by her sophistication.
This salad is super easy to make and is fresh and healthy. You can follow this link for access to the recipe (which is also where you’ll find the picture I posted above and a few others). Try it out and enjoy!
I’ve been searching for some yummy recipes to try this summer to serve on the side of some of our favorite recipes on the grill. This tuna pasta salad is easy to make and super good.
1 cup of diced onion
1 cup of diced celery
2 cans of chunk light tuna, drained
3 cups of pasta, cooked (I like to use macaroni noodles)
1 cup of frozen peas, defrosted
2 tbsp mayo
1/2 cup fat free plain greek yogurt
1 tbsp red wine vinegar
salt and pepper to taste
Combine all of the ingredients, stir and refridgerate for one hour before serving.
Summer is almost here. That means grilling season is pretty much in full swing. We grill almost every night when the weather is nice enough. This means a season full of hamburgers, ribs, chicken, steak, kabobs, and more! We’re always trying new recipes. I found this delicious recipe for a bacon ranch pea salad that will taste great as a side with some of our favorite grilled foods.
All you need:
4 slices of bacon
1 package of frozen green peas (16 ounces)
1/2 cup ranch dressing
1/3 cup chopped onions
1/2 cup shredded cheddar cheese
Place bacon in a skillet and cook over medium heat until it is brown. Drain, crumble and set aside.
Bring 1 quart of water to a boil in a pot. Place peas in the boiling water for one minute (this will make them tender) and drain them. Run them under cold water.
In a separate bowl add peas, bacon, onions, ranch, and cheese and toss evenly. Refrigerate for 30 minutes before serving.