••••BALSAMIC GRILLED VEGETABLES🍅🧀!!!••••

(Source: mariamerideth.com & photos also)

••••BALSAMIC GRILLED 

••••VEGETABLES!!!

Rating: 5

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 10 Cups

Serving Size: 1/2 to 1 cup per person

Ingredients

• 2 Portobello Mushrooms, cleaned and chopped into 1 inch pieces
• 12 ounces Green Beans, trim ends and cut in half
• 8 ounces Cherry Tomatoes
• 1 Red Onion, cut into bite sized chunky pieces
• a handful of Garlic Cloves, skins removed
• a few splashes of Olive Oil
• a few splashes of Balsamic Vinegar
• Garlic Salt to taste
• Smoked Paprika to taste
• Black Pepper to taste
Optional Garnish
• Fresh Herbs
• Your favorite cheese

Method

• Pre heat your grill (I use a gas grill) to medium high heat. Toss all your chopped vegetables in a large bowl with enough oil and balsamic for an even thin coating. Put them in your grill basket. Grill with the lid closed for about 15-20 minutes until the veggies are slightly charred and cooked to your liking. Toss every few minutes to ensure that they are not burning and they cook on all sides.
Notes
• Grilled vegetables are more a cooking method than anything that would require precise measurements. Feel free to experiment will all kinds of veggies. Just be sure to watch closely, denser ones will take longer to cook. If you find certain ones are quick grillers, then prepare your selections in batches.
• Chop vegetables so they are relatively similar sizes.
• Experiment with seasonings and sauces for different flavor combinations.
• Use whatever you have on hand. Zucchini, asparagus, bell pepper, squash, etc. would be great too.
  

••••STAR WATERMELON SALAD⭐️!!!••••

(Source: veganheaven.com & photos also & ohsheglows.com)

••••STAR WATERMELON SALAD!!

Prep Time
4 servings	15 minutes

Ingredients

• 1/2 medium watermelon
• 1 medium honeydew melon
• 2 cups strawberries
• 1 cup blueberries
• 2 cups cherries
• 2 tablespoons coconut flakes
•  homemade coconut whipped cream(optional)
  

  Yield

  3/4-1 cup

  Prep Time

  10 Minutes

  Cook time

  0 Minutes

  Ingredients:

  • 1 can full-fat coconut milk, chilled for 24 hours*
  • 1 to 2 tablespoons sweetener (maple syrup, powdered sugar, cane sugar, etc), to taste
  • 1 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract (optional)

  Directions:

  1. Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait. 
  2. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer. 
  3. After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes). 
  4. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.
  5. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.

  Tips:

  • * Some brands of canned coconut milk will be better than others for making whipped cream, and even some cans within the same brand can vary quite a bit. For whatever reason, the cream and water in some brands or cans do not separate. A few of the most consistent brands for making coconut whipped cream are: Thai Kitchen full-fat coconut milk, Trader Joe’s Coconut Cream (just the cream—no water in the can!), and Native Forest. I always keep at least a few cans of full-fat coconut milk in my fridge at all times just in case I get a “dud”—then I know I have more on hand. If you happen to get a dud don’t be discouraged. Try out one of the brands above, and be sure to chill it for at least 24 hours. Odds are you will find your perfect brand after some trial and error!!

Servings: servings

Instructions

1. Cut both the watermelon and the honeydew into 1" slices. Then use a star-shaped cookie cutter to cut the melons into stars. 

   
2. Cut the strawberries and the cherries into half (leave some intact to put on top of the fruit salad). 
3. Combine the melon stars, the strawberries, cherries, and blueberries in a large bowl and sprinkle with coconut flakes. If you want you could also serve this 4th of July fruit salad with some homemade coconut whipped cream.

   

   
   

••••PINEAPPLE-PECAN CHICKEN SALAD🍍🍗!!!••••

(Source: thekitvhenismyplayground.com & photos also)

••••PINEAPPLE-PECAN CHICKEN 

••••SALAD!!

Adapted from Seaboard To Sideboard  by The Junior League of Wilmington, NC
(Printable recipe)

Ingredients

• 3 c. chopped cooked chicken breasts
• 1 c. finely chopped celery
• 2 green onions, sliced (about 3 T.)
• 2 T. finely chopped green pepper
• 1 tsp. salt 
• dash of black pepper 
• 1/2 c. mayonnaise
• 1/2 c. chopped pecans
• 1 (20 oz.) can pineapple tidbits, drained
• 2 T. lemon juice
  

Directions

1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.
2. Chill for about 30 minutes before serving to allow flavors to meld.
   

Enjoy!

Read more at http://www.thekitchenismyplayground.com/2012/07/pineapple-pecan-chicken-salad.html?m=1#2ckA8y45lIRRUdut.99

••••HAPPY BIRTHDAY DAN AYKROYD🎂🍰!!!••••

(Source: biography.com & Pinterest.com & Google+ photos & Nutella.com & YouTube.com &  hippoquotes.com & memegenerator.com & gbprotonpack.blogspot.com)

••••HAPPY BIRTHDAY DAN

••••AYKROYD!!! HAPPY 64 YEARS!!