Roundups
This post is sponsored by Foodie.com.
Our little family of three celebrated the long weekend by breaking out the grill and kicking off summer in true American fashion. While it certainly wasn’t the first time we’ve grilled this year, it felt like the first time as it was a rare occasion when the toddler took a good nap and was able to stay up and {be pleasant enough} to have dinner with us.
I have to admit, our meal was a home run. We grilled fish for fish tacos, veggies, and corn on the cob. {Have you tried grilling corn on the cob? It’s delicious.} The toddler dug right in.
It got us excited for a summer filled with grilling and outdoor dining on the porch, one of our favorite places to enjoy meals and drinks. The standard favorites are always good options: grilled chicken, fish, burgers, etc., but sometimes it’s a little more fun to get creative. Here are a couple ideas to get your grill-juices flowing, plus some other fun ideas for outdoor dining that don’t involve the grill or even any cooking at all. {Homemade freezer pops anyone?!}
Check out 14 Fab Summer Recipes for Outdoor Entertaining
by Heather at Foodie.com
{You may not see the slides if you’re viewing on a mobile device.}
What are your favorite things to grill? Feel free to leave a link to your favorite recipe or pin.
Dinner
One of my favorite things to grill are stuffed peppers. Sometimes it can be hard to get in on the grilling action when you’re not into meat. Sure veggies & fruits are fun, but they’re not a meal by themselves.
Stuffed peppers, however, are an awesome veggie option, and just seem to taste so much better with a little char on the outside. 😉
Black Bean Stuffed Bell Peppers
2 red bell peppers
1 can black beans, drained & rinsed
1 cup cooked barley
1 small onion, diced
2 garlic cloves
Chopped jalapenos (optional)
Seasonings to taste: garlic & onion powder, cayenne pepper, chili powder, cumin
Slice tops of peppers to form “bowl”. Chop pepper tops and sauté with onions & garlic. Stir together barley, black beans, and onion mixture; add in seasonings. Fill peppers, and place on grill over medium-high heat.
Cook until outside begins to char or bubble. Top with cheese of choice. (Veggie cheddar for me, real deal mozz for the husband.)
Since it’s physically impossible to grill without an adult beverage, I of course had one.
The peppers were served alongside some creamed corn. (For some reason the husband really wanted “creamy corn”. His wish is my demand. Trust me, it’s just easier that way.;)) [This was Green Giant’s version- good & fairly light too.]
It was definitely a bright & colorful dinner- and very good too!
These peppers turned out much better than my last attempt at stuffed peppers– although those weren’t bad- these were just better!
Now if only I can wiggle out a little room for a cinnamon roll dessert! 😉
