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suggestions please?

I'm grilling burgers tonight. We usually have baked beans and chips or pasta salad. Sigh! Someone inspire me.

Answer Question
 
pagirl71

Asked by pagirl71 at 9:14 AM on Jul. 15, 2009 in Food & Drink

Level 7 (176 Credits)
Answers (6)
  • How about caprese salad? We have this alot in the Summer w/burgers. It's simple, too. Slice up some vine ripe tomatoes, top each slice with a leaf of basil and a slice of fresh mozzerella. Drizzle the whole thing with Italian dressing (or EVOO and lemon juice).

    Or, how about grilled corn on the cob? We grill them without the husks, and make a compound butter (softened butter with a variety of herbs) to spread over it. They grill pretty quickly too.
    jjamom

    Answer by jjamom at 9:25 AM on Jul. 15, 2009

  • Corn on the cob, potato salad, cole slaw, green salad, mac n cheese, egg noodles, grilled potatoes, french fries?
    gramsmom

    Answer by gramsmom at 9:26 AM on Jul. 15, 2009

  • Potato salad, homemade french fries, onion rings, pierogies, grilled veggies (squash, zucchini, onions, mushrooms). That's all I can think of off the top of my head.
    tropicalmama

    Answer by tropicalmama at 9:26 AM on Jul. 15, 2009

  • grilled veggies with grilled pineapple for dessert
    rkoloms

    Answer by rkoloms at 10:18 AM on Jul. 15, 2009

  • tomato/mozzarella salad, fries, onion rings, cole slaw...
    DCchick06

    Answer by DCchick06 at 10:35 AM on Jul. 15, 2009

  • Here ya go - I promise, you try this recipe and you'll love it- it's the perfect option for the old usual stuff.

    SOHO POTATOES
    Potatoes (3-5 large, peeled and sliced)
    Fresh carrots (2-4, clean and sliced )
    Butter 1/4 cup
    Dill - to taste
    Salt & Pepper to taste
    Whipping Cream (small container)

    Slice potatoes, place in a large skillet, cover with water, bring to a boil for 8-12 minutes. While potatoes are cooking, slice carrots. Drain potatoes, melt butter in skillet, put potatoes and carrots and coat with melted butter. Add whipping cream (about 1/2 cup per 2 potatoes). Cook on low/medium heat for about 5 minutes, shake dill over skillet to coat the top of the dish, stir dill throughout. Remove from heat. Serve warm or room temperature.

    If you prefer your carrots to not be crunchy- then cook them with the potatoes. You really should leave a little firmness to them.
    PaceMyself

    Answer by PaceMyself at 3:04 PM on Jul. 15, 2009

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