Grilled Broccoli with Lemons
Hands-on Time: 10 minutes
Total Time: 20 minutes
- 1 bunch broccoli
- 2 lemons
- 2 Tbsp olive oil
Cut broccoli into 8 large spears and cut lemons into quarters. In a large bowl, toss with olive oil; season with salt and pepper. Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10 to 15 minutes. Squeeze the lemons over the broccoli and drizzle with additional olive oil.
As always, on the never ending hunt for good side dishes. From Real Simple’s 10 Ideas for Broccoli, this is a good recipe to try when you’ve got the grill going in the late spring and summer months. I served this along side the yummy Creamy Pecorino Pasta with grilled chicken cutlets. I wasn’t a huge fan of this broccoli side dish though. I think it has to do with me liking my broccoli steamed and softer rather than so crisp and more raw.
3 Ingredient Mint Fudge
Or as Lacey over at Perks of a Being a JAP perhaps more accurately titled it – 3 Minute – 3 Ingredient Mint Fudge – HELLS YES!
I love chocolate. I love mint. I love quick, easy recipes. So it was a no-brainer to check this recipe out when Lacey posted it.
And this recipe lives up to expectations. It’s super easy and delicious. The only tough part about it – and this was only because I couldn’t find mint chips like Lacey did – was unwrapping and crushing Andes mints. But, come on, they’re Andes mints so it’s worth the extra effort.
Head on over to Lacey’s post for all of the details and add this recipe to your collection today!
Boozy Strawberry-Orange Milkshake
Hands-on Time: 5 minutes
Total Time: 5 minutes
- 1 pint vanilla ice cream
- 1½ c strawberries
- ¼ c milk
- ¼ c Cointreau (orange liqueur)
In a blender, puree ice cream, strawberries, and orange liqueur until smooth. Divide among 4 glasses.
From Real Simple’s ’10 Ideas for: Vanilla Ice Cream,’ this is soooo good. My husband and I drank it all up – and no I didn’t cut it in half like I do with recipes a lot of the time! This drink is delicious, easy and quick.
This . . .
. . . becomes this!
I did use Triple Sec instead of Cointreau. Cointreau isn’t cheap and with this being the only recipe I had a use for it at the time, I couldn’t justify buying it. But I already had Triple Sec on hand, so voila!
As soon as strawberries are back in season, this will be back on my list to make. I can almost taste it now just telling you about it! Mmmm.
Lemony Chicken Caesar Salad
Total Time: 5 minutes
- 2 Tbsp mayonniase
- 2 Tbsp lemon juice
- 2 Tbsp grated Parmesan
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- ½ head romaine lettuce
- 1 cooked chicken breast, sliced
- ½ c croutons or baked tortillas
- In a small bowl, whisk together mayo, lemon juice, Parmesan, mustard, and salt and pepper; divide the dressing between 2 small containers.
- In 2 larger containers, divide romaine lettuce (torn into pieces), chicken (sliced), and croutons. Top with shaved Parmesan, if desired.
- Refrigerate the salad and dressing separately for up to 6 hours in advance.
- Toss each salad with the dressing just before serving.
Originally featured in an older edition as Real Simple’s brown-bag lunch of the month, this is a delicious, lite meal. I made a few tweaks, such as using baked tortillas instead of croutons and bottled lemon juice instead of real.
My side salad of choice, of course.
This was so good! Above is one of my favorite Caesar salads. I’m so happy to be able to ditch the bagged salads every once in a while now, when I have more time, that is! I like to make this Lemony Chicken Caesar Salad as a lunchtime or a lite dinner meal. I have yet to brown bag it though. I make it and enjoy it right away.