Moms Organized Recipes » Side Dishes

Buttery Mustard Grilled Vegetables

admin — Fri, 12 Sep 2008 18:16:24 +0000

A tasty vegetable dish with a spicey mustard sauce.

Ingredients:

1 onion, sliced
4 red potatoes, sliced
2 carrots, sliced into 1 inch pieces
2 ears of sweet corn cut into 4 sections each
4 tablespoons butter, softened
2 tablespoons spicy brown mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Place the soft butter into a mixing bowl. Stir in the mustard until well blended. Stir in the garlic. Sprinkle in the salt and pepper and blend the ingredients together well. Place the onion, potatoes, carrots and corn into a large mixing bowl. Pour the butter mixture over the vegetables. Toss to coat evenly. Heat the grill to medium high temperature. Place one quarter of the vegetable mixture into a piece of aluminum foil. Seal tightly around the vegetables. Continue until you have used all the vegetables. Place the foil wrapped vegetables on the grill. Gill 30 minutes or until the vegetables are fork tender.

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Grilled Mushrooms

admin — Fri, 15 Aug 2008 17:34:38 +0000

3/4 c. sliced fresh mushrooms
2 tsp. chopped thyme
2 red bell peppers, chopped
1 tsp. chopped rosemary
1 green bell pepper, cut into 1 inch pieces
¼ tsp. salt
1/4 c. olive oil
¼ tsp. ground black pepper
2 Tbsp. lemon juice
1 clove garlic, minced

Put the mushrooms and peppers on skewers. Mix together all other ingredients and brush onto the mushrooms. Grill for approximately 4-6 minutes, or until tender.

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Sultry Summer Vegetables

admin — Fri, 11 Jul 2008 05:55:56 +0000

Sultry Summer Vegetables

Ingredients:

1 Tbsp. butter or margarine
1 Tbsp. cooking oil
1 chicken bouillon cube
2 medium zucchini squash, sliced
¼ lb. fresh mushrooms, sliced
3 medium carrots, sliced
1 small green pepper, cut into strips
½ C. onion, sliced
1 Tbsp. lemon juice

Directions:

1. In a skillet, heat butter and oil over low heat until butter melts. Note that both butter and oil should be used as the oil keeps the butter from burning. Add bouillon cube, stirring and mashing until dissolved.

2. Add zucchini, mushrooms, and carrots.

3. Cook over medium heat for about 3 minutes, stirring constantly. Add green pepper and sliced onion.

4. Cook 3 more minutes, until vegetables are crispy tender. Add lemon juice and mix well. To turn this into a main dish, serve over rice.

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Better Than Baked Beans

admin — Tue, 01 Jul 2008 05:20:22 +0000

Better Than Baked Beans

Anyone can open a can of baked beans, but these take it a few steps further. Bring this dish to your next BBQ and impress everyone. Set it on the grill so it’s nice and hot.

1 lb. leanest ground beef

1 onion, chopped

1 can (16 oz.) pork and beans

1 can (15-1/2 oz.) mild chili beans

1/2 cup sweet Barbecue Sauce

1/4 cup firmly packed brown sugar

1 Tbsp. yellow mustard

1. Brown meat in nonstick skillet on medium heat; drain if needed. Add onions; cook until tender, stirring occasionally. Stir in remaining ingredients.

2. Pour into 13×9-inch disposable foil pan; cover tightly with foil. Place pan directly on grill.

3. Place on grill and heat for 10 to 15 min. or until bean mixture is heated through and bubbly.

Great to make ahead and add to the grill before you start to cook the meat. Heat on medium grill setting for 20 minutes then or until bubbly.

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