My Favorite Way to Cook Zucchini and Potatoes...

First of all I love this tool! 

You get the perfect slices using it...

Hold the zucchini and just run it across the blade...

The zucchini falls into the container attached...

Nice thin slices.  Works great on cucumbers as well.

Place zucchini in aluminum foil in grill pan. 

I just discovered lining my grill pan with aluminum foil  

makes clean up so much easier!

If you don't have a grill pan, just wrap the zucchini up in aluminum foil,

but don't close completely.  

You'll want to stir them while they're grilling. 

Sprinkle with salt, pepper and a maybe a tablespoon of butter.

You don't need much butter at all.  

Cook until zucchini is soft and tender...

Now on to the potatoes.

First boil the potatoes until they are fork tender.

Then cut them in half, or you can slice them. 

Spread some olive oil on a sheet of aluminum foil. 

Yes, I poured a little too much here.

Place potatoes on top, sprinkle with salt and pepper.

Wrap them up, but don't completely close them.

You'll want to turn them while they're on the grill.

Potatoes all done.

So crispy!

I also grilled a hamburger to go along with my favorite vegetables. 

Looks and tastes DELICIOUS!

I'll be making these two side dishes until it's too cold to stand outside and grill. 

Enjoy!

I am linking this recipe up with
My Journey with Candida

Mac and Cheese

The other day on Facebook I posted as my status that my daughter 

Olivia had mac and cheese at someone's house, 

but it was the kind from the box. 

AND she liked it.  

She hasn't liked mac and cheese in YEARS.

So I mentioned that I was going to make homemade macaroni and cheese 

from Paula Deen's cookbook "Kitchen Classics" for dinner.

Well, I received a few comments asking for the recipe that I use.  

So here it is...

Ingredients:

4 cups cooked elbow macaroni drained (about 2 cups uncooked)

2 cups grated cheddar cheese

3 eggs, beaten

1/2 cup sour cream

4 tablespoons butter, cut into pieces

1/2 teaspoon salt

1 cup milk 

1/2 sleeve of Ritz crackers, crushed

After the macaroni has been boiled and drained, 

add Cheddar cheese and butter while macaroni is still hot.

Combine remaining ingredients (except Ritz crackers) 

and add to macaroni mixture.  

Crush 1/2 sleeve of Ritz crackers.

Pour into casserole dish, sprinkle crushed crackers 

on top and add additional cheese if desired.

Bake for 30 minutes until golden brown.

This is what we had for dinner, skirt steak on the grill, green beans 

and the mac and cheese.

Now doesn't that look DELICIOUS?