Grilled Zucchini

Since I am grilling almost every night, we have these alot! It tastes like Pizza to me! Okay, with out the bread and cheese, but also without the calories!

4 medium sized zucchini, cut into 1/2 inch slices
2 mediun tomatoes, cut into wedges
2 teaspoons instant minced onions
1 1/2 teaspoons salt
3/4 teaspoon dried, crushed oregano
1 tablespoon butter

Preheat gas grill on high for 10 minutes. Place zucchini slices on a 24 x 18 inch piece of double heavy foil. Top with tomatoes. Mix onions, salt, and oregano, and sprinkle over zucchini and tomatoes. Dot with butter. Seal foil securely.

Turn grill down to medium. Place packet on cooking grids. Close lid and cook for 20 minutes, turning once. Delicious!

Apricot Chicken

Courtney here is that chicken recipe I was telling you about! It was so yummy!!! I hope everyone likes it!

This recipe is from The Essential Mormon Cookbook. We tried this last night and it was great! It was super easy to prepare and excellent served with steamed rice.

8 Chicken Breasts
1 8 oz. Bottle Russian Dressing
1 Package Dry Onion Soup Mix
1 cup Apricot Jam

Place chicken in a greased 9x13 pan. Mix remaining ingredients and pour over chicken. Bake at 350 for 1 hour. Enjoy:)

Roasted Asparagus

This one is also for you Court...

1 bunch asparagus
1-2 Tbs. olive oil
saltpepper

Optional toppings:1/4 cup crumbled feta cheese and/or1 Tbs. balsamic vinegar and/or1 Tbs. sesame seeds

Wash, dry, and trim asparagus (discarding woody ends). On a sheet pan, drizzle with enough olive oil to coat and season with salt and pepper. Spread into a single layer. Roast at 400 degrees for 10-15 minutes, or until just shy of crisp-tender. Then add any optional toppings (such as balsamic vinegar, sesame seeds, and/or feta cheese). Broil for an additional few minutes until asparagus is browned. Watch closely, though, because it can burn quickly.

This is also easy to do on a grill pan or barbecue. However, I'd stick to just olive oil, salt, and pepper, since any cheese or seeds would probably burn or fall through the grates.

Pink Lemonade Pie

1 quart (4 cups) vanilla ice cream, softened
1/2-12 oz. can pink lemonade concentrate, thawed
1 4-oz. container frozen whipped topping, thawed
1 pre-made graham cracker crust
In a large mixing bowl, combine ice cream, lemonade, and whipped topping. Spread in the graham cracker crust. Freeze until firm (about 4 hours, depending on your freezer).

Optional garnish:Piped whipped creamLemon or lime peelFresh raspberriesFresh strawberries

I made this on Father's Day and it was a hit!!

We needed a re-vamp!

I just thought we needed a fresh look since we have been a little stagnant lately.......

Also, thought I would share the recipe that gave our blog the name Grandma's Syrup!

Buttermilk Syrup

1 cube butter
¾ c. sugar
½ c. buttermilk
1 t. baking soda
1 t. vanilla

Over medium heat, melt butter and sugar. Once melted, add buttermilk. When it begins to boil, remove from heat and add rest of the ingredients. Stir and enjoy! This is super yummy over pancakes, waffles, french toast, with crepes, with a spoon....you name it, I love it!

HELP!

Okay so Im getting close to giving birth to this baby! Any good ideas for meals that I can freeze?! I really need to get on top of getting some meals ready for after the birth cause Im pretty sure that I wont want to cook! Any suggestions would be LOVELY! Thanks!

Chicken Salad

I am not a huge fan of Chicken Salad, but this one is super yummy!

2 cans Chicken
2 chopped Apples
3 chopped Celery Stalks
8 oz. can Pineapple Tidbits
2 tsp. Lemon Juice
1/2 c. Chopped Pecans
3/4 c. chopped Green Onions

Dressing: 1 c. Mayonaisse
1/2 c. Sour Cream


Mix together and serve in Croissant Rolls.