Summer Entertaining...

I have allowed life to swallow me up and I have failed to stop to enjoy the small moments.

This summer I am changing that.

I am spending savory moments with friends and I am opening my home to casual entertaining.

No fuss.  No worries about perfection.  Just enjoy.

We are having a gathering after my son's scout fishing event in a couple of weeks.

I am serving Shish-Ka-Bob, Rice, Garlic Mashed Potatoes, and home made ice cream for do-it yourself sundaes for dessert.

To keep it simple, the Rice will be Rice A Roni and the Garlic Mashed will be made ahead.

Shish-Ka-Bob's are simple and easy and loved by all!!!

Here is my marinade recipe that we love here.

1 1/2 teaspoon salt
1/2 teaspoon garlic salt
3/4 teaspoon chili powder
1/4 teaspoon black pepper
1/4 Cup Lemon Juice
1 1/2 Tablespoon Minced Onion
1/4 teaspoon ground ginger
1/4 teaspoon oregano
1/2 teaspoon thyme
1 small bay leaf; crumbled
1 Tablespoon Cider Vinegar
1/3 cup vegetable oil

1 1/2 lbs. meat (I use Filet Mignon, cut into chunks)


Mix all ingredients, Marinade overnight (I try to marinade for 24-48 hours)

Place on skewers with assorted veggies and grill!!!

I have also been known to make extra marinade, cook and cool and serve on the side to drizzle over the ka-bobs and the garlic mashed.  mmmmm.....

A Perfect Summer Meal

I have a special friend that I have known since we were six years old.  We grew up together and remain friends today.


I had the pleasure of having dinner at her home not long ago and she served the most amazing perfect summer meal.  She shared the recipe with me, and I will share it with you.


We enjoyed this meal sitting under the stars, listening to music and enjoying a lovely red wine that we sipped out of jam jars.  Simple. Perfect.  Memorable.


I hope you enjoy these recipes as much as I did.






Grilled Flank Steak with Rosemary
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt
1 2 1/4-pound flank steak

Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.

Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.

Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.





L's Green Beans


Steam fresh green beans until they are tender, but still a little crispy.


Heat some olive oil in a pan, add green beans, chopped garlic (the jar kind is just fine here), a little crushed red pepper (1/4-1/2 tsp.), salt and pepper.


Saute until some beans are a bit charred.


Enjoy!!




L's Fruit Tart


Ingredients:
Pillsbury refrigerated Sugar Cookie Dough
Lemon Curd
Cream Cheese


Press cookie dough onto a cookie sheet (remember it expands so leave room around the edges for expansion).  Bake per directions on package.


Put a cake plate inverted onto warm baked cookie and cut out around to create a round shape for the base for your tart.  Create a small lip on the edge of the cookie at this time.


Blend 1/2 jar of lemon curd and 1/2 block of softened cream cheese; mix until lumps disappear.


Spread on top of cooled cookie and top with sliced pieces of various fruits.


Delish!!!

Mandarin Orange Chicken

Ingredients:

3-Tablespoons frozen orange juice, thawed

3-Tablespoons lower-sodium soy sauce

1-tablespoon freshly minced garlic

1-tablespoon hot sesame oil

1 teaspoon chili garlic sauce OR chili garlic paste

3/4 cup canned unsweetened mandarin oranges in juice

6 (4-ounce) trimmed boneless, skinless, chicken breasts

In a large resealable plastic bag or container, mix the juice concentrate, soy sauce, garlic, oil, and chili sauce or chili paste.

Gently stir in the oranges and their juice. Add the chicken, submerging it in the marinade. Seal the bag or container and marinate in the refrigerator at least six hours or overnight, rotating once or twice.

Preheat the oven to 400 degrees. Transfer the chicken to an 11x7" glass baking or casserole dish in a single layer and pour the remaining marinade on top.

Cover the dish with foil and bake for 25 to 30 minutes, or until the chicken is no longer pink inside.

Pineapple Teriyaki Pork Chops

Ingredients:

Olive oil in a sprayer (not store bough spray that contains propellant)

4 (4-ounce) trimmed boneless pork loin chops, about 3/4" thick

1-teaspoon garlic powder

Salt, to taste

Ground black pepper, to taste

8-teaspoons honey teriyaki marinade

4-slices canned pineapple

Preheat the boiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.

Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2-minutes.

Turn the chops and brush or spread 2-teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

Chicken In A Pot

Chicken In A Pot

Ingredients:

2 Carrots, sliced

2 Onions, sliced

2 Celery Ribs, cut into 1-inch pieces

3 lb. chicken, whole or cut up (I used boneless, skinless chicken breasts)

2-teaspoons salt

1/2-teaspoon dried coarse black pepper

1-teaspoon dried basil

1/2-cup water, chicken broth, or white cooking wine

Place all of the vegetables into the bottom of the slow cooker.

Place the chicken on top of the vegetables.

Add seasonings and water.

Cook and cover on low for 8-10 hours, OR on high for 3 1/2 to 5 hours (use 1-Cup liquid if cooking on high).

To make a full meal, add 2 potatoes, quartered, to vegetables before cooking.