Wednesday, July 21, 2010

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.....

Saturday, July 17, 2010

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.


L's Fruit Tart

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.