Um, you guys, I'm not sure what's happening with me, but I just created a recipe. I mean, I just actually sat in the kitchen and made something up with the food that I had on hand. WHAT??
AND... AND!!... AND!!!!!.... it was good. It was actually good. I feel like jumping up and down right now.
Obviously, I am not a pro in the kitchen. My husband's pretty great in the kitchen. My mom's a master. But my dream is to simply walk around the kitchen without that dumbfounded look on my face.
Andy (the hubby) always tells me it's just about getting in there and experimenting. And I must have been feeling adventurous–and I had these kohlrabis!–and a smattering of other random vegetables!... so why not just give it a go.
So I did. And what I came up with was a delicious and creamy and healthy grilled veggie side dish. (This is the only picture I took. I think I was so overwhelmed by my success in the kitchen I totally forgot about capturing it on camera.)
Can I just tell you? One of my (perhaps?!) genius moments was throwing in an apple, too... I have to say, I hesitated, thinking to myself: that might be a HUGE mistake, Sally... maybe stay safe and just stick with veggies? But then I remembered this yummy snack I throw together sometimes: a triangle of the laughing cow cheese with apples and crackers. Um, yum. So, I threw them in there. They add a wonderful tart sweetness which is so yummy paired with the creamy cheese...
...and it's SUUUUPER EASY, as you might guess, or I wouldn't have even attempted it.
MMMMMmmmmmmm, veggies. On the grill! On a lovely summer night! Gooood stuff.
- Carrots, peeled and cut into .5 inch chunks
- kohlrabi, peeled and cut into .5 inch chunks
- mushrooms, chopped
- 2 small apples, cored and cut into .5 inch chunks
- 2 triangles of Laughing Cow light mozzarella sun-dried tomato and basil cheese
- Balsamic vinegar
- Olive Oil
- Cut up all the veggies and apple to be about the same size. Add the cheese in small chunks to mix into the veggies. Stir well to cover the veggies with the cheese. Drizzle olive oil and balsamic vinegar (enough to coat the veggies).
- Create a grill bag by folding two pieces of the aluminum foil together, leaving one side open. Pour the veggies into the foil, wrap it up, and pop it on the grill.
- Leave it on the grill for about ten or 15 minutes–or until you smell something awesome and can't wait any longer.