They’re so easy to make. Make sure to completely thaw your shrimp if using frozen which I usually do. If I’m running short on time, I’ll submerge them in a bowl of cold water to speed up the thawing process. Drain and season them with salt, pepper, garlic powder and drizzle them with olive oil.

Now you slide them onto skewers or if you have a blackstone you don’t have too and can just dump them on the hot griddle. Cook for about 5 minutes on each side until they’re pink and cooked to an internal temperature of 145 degrees. 
Remove them from the grill and place them in a pan. Melt the butter and mix in the garlic powder. Pour the warm melted butter over the shrimp and give it a stir. 
And that’s it, you’re ready to enjoy them! 
I learned how to make these shrimp from our good friends Billy and Becky. They made them for us while visiting one summer and it was an instant hit. 
Happy Grilling! 
~Rachel Ballinger 🍤🍤🍤

“A lot of living happens in the kitchen.”  ~Rachel 

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Grilled Garlic Butter Shrimp

These buttery garlic grilled shrimp are so good and the perfect addition to your next bbq.

Course Appetizer, Main Course

Cuisine American

Keyword Appetizer, Main Course, Meat, Shrimp

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 Servings

Ingredients

• 3 lbs frozen raw peeled shrimp
• Salt
• Black pepper
• Garlic powder
• 1 stick butter 8 tbsp
• 1 tbsp garlic powder

Instructions

• Thaw the shrimp and season with salt, pepper, and garlic powder.
• Skewer shrimp onto skewers. If you have a Blackstone, that’s not necessary. I dump them directly onto the hot surface.
• Grill for about 5 minutes on each side or until the shrimp turn pink. Cooking them too long will make them tough and chewy.
• Remove from grill and place in a pan or bowl.
• Melt the butter and stir in the garlic powder. Pour it over the cooked shrimp.
• Serve hot!

The post Grilled Garlic Butter Shrimp appeared first on My Everyday Ordinary Life.

Country coleslaw is a creamy side dish made with cabbage, carrots, and onion in a sweet and tangy buttermilk sauce. It’s the perfect accompaniment for fried chicken or bbq sandwiches.

I love the coleslaw at KFC and this recipe is really close to theirs and maybe even just a tad bit better. I love cabbage and this is a delicious way to eat it. 

Ingredients Needed: 

• mayonnaise 
• whole milk
• buttermilk
• lemon juice
• vinegar, white or apple cider both work
• salt 
• black pepper 
• cabbage
• carrot
• onion 

How to Make Country Coleslaw:

• In a bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper.
• Chop the cabbage and onion and grate the carrot and add it all to the sauce and mix it well. 
• For the best flavor, cover and refrigerate for a couple hours before serving. 

This is a recipe that I make a lot especially in the summer when we grill out a lot. It goes with pretty much any grilled meal. Sometimes I’ll pull out my hand crank veggie grater to chop the veggies but it’s just as good all chopped and diced with a knife. 
Y’all enjoy!

~Rachel Ballinger ☕️💕

 

“A lot of living happens in the kitchen.”   ~Rachel 

 

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Country Coleslaw

Country coleslaw is a creamy side dish made with cabbage, carrots, and onion in a sweet and tangy buttermilk sauce. It’s the perfect accompaniment for fried chicken or bbq sandwiches.

Course Side Dish

Cuisine American

Keyword BBQ, Cabbage, Coleslaw, Salad, Side Dish

Total Time 20 minutes minutes

Servings 10 Servings

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup white sugar
• 1/4 cup whole milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons vinegar white or apple cider work
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 head of cabbage chopped
• 1 carrot shredded
• 1/4 cup minced onion

Instructions

• Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl. Whisk until smooth.
• Add the cabbage, carrots, and onion and stir to combine.
• You can serve it right away but I highly recommend covering and refrigerating for at least two hours before serving. The rest time gives the ingredients time to marinate and increases the flavor.

Notes

You can substitute the cabbage and carrots for two 16 oz bags tricolor coleslaw mix if desired.

The post Country Coleslaw appeared first on My Everyday Ordinary Life.

These tangy dill pickle deviled eggs are a favorite in my house full of pickle lovers. All the great taste of traditional deviled eggs with an added lunch from the dill pickles and pickle juice. They make a great appetizer and are also substantial enough to be a side dish. 

These start with hard boiling eggs and I don’t know any fancy tricks to hard boiling eggs and making them easy to peel. I just cover them with water, bring it to a boil, boil for 10 minutes, remove from heat and drain off hot water and cover with cold water. Some people cover the cooked eggs with ice and let them sit. I do know that older eggs peel easier so if I know I’m going to make deviled eggs, I’ll set some eggs aside and let them sit for a week before using. Other than that my only advice is, peel carefully and hope for the best! 

Ingredients Needed for Tangy Dill Pickle Deviled Eggs: 

• eggs, at least a week old is best 
• mayo
• apple cider vinegar
• dry mustard
• sugar
• salt
• black pepper
• dill weed, fresh or dried 
• dill pickle juice 
• dill pickles, finely chopped 

How to Make Them:

• Hard boil the eggs. Peel them and cut in half. Put the yolk in a bowl and the whites on a plate. 
• Mash the egg yolks. Add the rest of the ingredients to the bowl with the egg yolks and stir to combine. 
• Fill the egg white halves with the yolk filling.
• I like to serve them on a bed of lettuce on a serving tray. 
• Garnish the tops with fresh dill and a sprinkle of paprika.
• Enjoy! Refrigerate leftovers. There probably won’t be any leftovers. Usually people are fighting over who gets the last ones! 

Of course, you can always make classic deviled eggs by leaving out the dill, pickle juice, and pickles. They are quite amazing like that too. 
Enjoy!

~Rachel Ballinger 🥚💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Tangy Dill Pickle Deviled Eggs

This is a tangy twist on classic deviled eggs made especially for the lovers of dill pickles. Makes a great appetizer and also substantial enough to be a side dish.

Course Appetizer, Side Dish

Cuisine American

Keyword Appetizer, Dill, eggs, Side Dish

Servings 24 Eggs

Author Rachel Ballinger

Ingredients

• 1 dozen eggs
• 1/2 cup mayo
• 2 tsp apple cider vinegar
• 2 tsp mustard
• 2 tsp white sugar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp dried dill weed or 1 tsp fresh dill chopped, and a little extra for garnish
• 2 tbsp dill pickle juice
• 1/2 cup finely chopped dill pickles
• paprika for garnish

Instructions

• Hard boil the eggs. Peel and wash them and then cut in half. Place the egg yolks in a bowl and mash them with a fork.
• Add the rest of the ingredients and mix well.
• Using a fork, fill the egg white halves with the egg mixture.
• Place the filled eggs on a serving tray on top of lettuce and sprinkle the tops with paprika and chopped fresh dill.

The post Tangy Dill Pickle Deviled Eggs appeared first on My Everyday Ordinary Life.

These soft and fluffy Parmesan garlic knots are irresistible and addicting! A light yeast dough browned to perfection and smothered in a garlicky Parmesan butter makes them the perfect accompaniment to any meal.

Who can resist a fresh dinner roll twisted into a fun shape and coated with butter? Not me, that’s who! You don’t need any special equipment to make these. Just mix up the dough in a bowl and knead by hand or make it in a mixer. Punch down dough, shape it and bake it on a baking sheet. 

Ingredients needed:

(scroll down for complete printable recipe with measurements and directions) 

• lukewarm water, between 100-105 degrees Fahrenheit, when the water is too hot it kills the yeast
• white sugar (or honey) 
• salt
• instant dry yeast (it doesn’t require blooming) Here’s a good one. I usually buy a 2 pack and pour one in a wide mouth quart jar that I keep in the fridge and put the other pack in the freezer until I need it
• olive oil
• bread flour 
• butter, I use salted butter for everything
• garlic powder
• dried parsley for a nice touch of color 
• parmesan cheese, (yes, the grated stuff in the bottle) 

The Five Easy Steps to Making Parmesan Garlic Knots: 

1. Mix up the dough and knead it.
2. Cover the dough with plastic wrap and let rise for an hour.
3. Punch down the dough, divide, and shape into knots. You can leave the ends out or tuck them underneath. 
4. Bake in preheated oven until tops are golden brown. 
5. Brush with Parmesan garlic butter.  
6. Eat them!!! I guess that’s six steps. 😄

If you show up to a potluck with a big bowl of these soft little dough knots, I can guarantee you’ll go home with an empty bowl. They go perfectly with my Lasagna Soup.

Having fun making the dough, punching it down, and making these delicious little Parmesan garlic knots. 
~Rachel Ballinger 💕🤗

”A lot of living happens in the kitchen.”   ~Rachel 

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Parmesan Garlic Knots

These soft and fluffy Parmesan garlic knots are irresistible and addicting! A light yeast dough browned to perfection and smothered in a buttery Parmesan topping make them the perfect accompaniment to any meal.

Course Bread

Cuisine American

Keyword Bread, Dinner Rolls, Garlic, Parmesan, Side Dish

Prep Time 1 hour hour 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20 Knots

Author Rachel Ballinger

Ingredients

Dough:

• 1 1/2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp yeast
• 2 tbsp olive oil
• 3 1/2 cups flour

Parmesan Garlic Butter:

• 4 tbsp butter
• 1 tsp garlic powder
• 1 tsp dried parsley
• 3 tbsp Parmesan cheese

Instructions

To Make the Dough:

• In a mixer with the dough attachment, add the water, sugar, salt, yeast, oil, and then slowly add the flour while mixing. Mix and knead on low to medium speed for about 5 minutes until dough is soft and smooth.
• Remove dough hook and cover dough with plastic wrap and allow to rise until doubled in size, about an hour.
• Place dough on floured surface and with your hands shape it into a rectangle. Cut the dough in half lengthwise with a dough cutter and then cut each strip into ten equal pieces.
• Roll each piece into a 6-8” log and tie into a knot. Place them on a baking sheet.
• Bake in 400 degree oven for 20 minutes or until golden brown. Remove from oven and immediately brush with the garlic butter.

To Make the Parmesan Garlic Butter:

• Melt the butter in a small bowl and add the garlic powder, parsley, and Parmesan. With a pastry brush, brush the butter over the hot knots.
• They are ready to be enjoyed!

The post Parmesan Garlic Knots appeared first on My Everyday Ordinary Life.

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Zucchini Fritters

Course Side Dish

Keyword Side Dish, Zucchini

Servings 8 Fritters

Author Rachel Ballinger

Ingredients

• 2 cups shredded zucchini
• 1 cup Panko bread crumbs
• 2 eggs
• 1/3 cup Parmesan cheese
• 1/4 cup finely shredded Mozzarella cheese
• 2 garlic cloves minced
• 1 tsp salt
• 1/2 tsp black pepper
• Oil for cooking

Instructions

• Grate unpeeled zucchini on a box grater, on the side with larger holes.
• Transfer zucchini into a mixing bowl and add remaining ingredients. Mix until well combined.
Preheat a skillet over medium low heat. Add some oil to pan. Scoop out even amounts of zucchini mixture and place into the skillet, gently pressing down to flatten into patties. 
Cook for about 5 minutes on each side or until nicely browned. Try to only flip once so there is less chance of them breaking apart.

The post Zucchini Fritters appeared first on My Everyday Ordinary Life.

It’s time to ditch the jiffy mix and make this delicious skillet cornbread! You can mix it up in a jiffy and quickly be cutting into a steaming hot pan of the best cornbread you’ve ever had. There is something so satisfying about pouring the batter onto the sizzling butter in the preheated skillet and spreading it around. 

List of ingredients needed for Skillet Cornbread:

• cornmeal
• all purpose flour
• sugar or honey – both are delicious 
• baking powder
• salt 
• milk
• butter – I use salted butter for everything 
• eggs

How to make it:

• Put your cast iron skillet in the cold oven and let it heat up while the oven preheats to 425 degrees 
• Mix up all your ingredients in a bowl
• Pull the hot skillet out of the oven and melt a tablespoon of butter in it
• Pour the batter into the preheated cast iron skillet and bake.
• Time to eat. Yum, yum! 

• Rachel’s Homestyle Chili 
• Taco Soup 
• Autumn Sweet Potato and Sausage Soup 
• Pumpkin Chili 

”A lot of living happens in the kitchen.”    ~Rachel

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Skillet Cornbread

It’s time to ditch the cornbread mix! This recipe is so fast and easy to mix up and so yummy that the kids will want to eat it like cake. Pairs perfectly with chili and taco soup.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 cup honey or sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 4 tbsp butter, melted plus 1 tbsp (divided use)
• 2 eggs

Instructions

• Pre-heat oven to 425 °.
• Place cast iron skillet into oven as it preheats.
• In a large mixing bowl, add the first five ingredients, and stir until well combined.
• Add milk, 4 tbsp melted butter, and egg. Stir until just combined.
• Carefully remove hot skillet from oven and melt 1 tablespoon of butter in it.
• Pour in the batter, spreading around evenly.
• Place skillet back into oven and bake for 18-20 minutes, or until cornbread is lightly browned on top and an inserted knife comes out clean.
• Enjoy!

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