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.

Tanya's Oven Fried Pork Chops

Tanya's Oven Fried Pork Chops


4 (3/4 inch thick) bone in pork loin chops
1 large egg, beaten
2 Tablespoons pineapple juice
1 Tablespoon Soy Sauce
1/2 Cup Italian Seasoned Breadcrumbs
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons butter, melted


Trim fat from pork chops. Combine egg, pineapple juice and soy sauce in a shallow bowl, and whisk gently. Combine breadcrumbs and next 3 ingredients (in another bowl). Dip chops in egg mixture and dredge in breadcrumbs.

Place chops on a rack in a greased roasting pan. Drizzle butter over pork chops.

Bake at 350 degrees for 25 minutes.

Turn and bake 25 additional minutes or until done.

Cheezybaconburger Quiche

Cheezybaconburger Quiche

Ingredients:
1 lb. ground beef
2 tablespoons dried chopped onion OR 1/2 chopped onion
3 bacon slices; fried and chopped
3 eggs
1/2 cup mayo
1/2 cup half-n-half
8 ounces shredded cheese
garlic, salt, and pepper to taste


Brown ground beef and chopped onion, drain. Put browned meat and onion into a deep dish pie pan. Mash around bottom of pan like a crust. Scatter bacon bits evenly across the "crust" of ground beef.

Preheat oven to 350 degrees.

Combine eggs, mayo, and half n half in mixer bowl and whip until smooth. Add shredded cheese and mix well. Pour mixture evenly over beef "crust" and bake about 30-35 minutes until top is browned and set. Cool a few minutes before slicing.

It is great reheated in microwave for breakfast too!

Bacon-Cheese Quiche

Bacon - Cheese Quiche

Ingredients:
1 lb. ground beef
1 small onion, chopped
4 slices of crisp bacon (I use turkey bacon)
3 eggs
1/2 cup mayo
1/2 cup half and half
8 ounces shredded cheese
garlic & pepper to taste


Brown meat and onion, drain. Add bacon. Press into the bottom of a deep dish pie plate.
Combine the rest of the ingredients and mix well.
Pour over meat crust and bake 40-45 minutes in a 350 degree oven.
Serves 6.
You can add green pepper and mushroom if you like.

Broccoli Cole Slaw

Broccoli Cole Slaw

Ingredients:

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) broccoli cole slaw
1/4 cup sunflower seeds
chopped green onions for garnish

Dressing Mix
3/4-cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Slow-Cooker Lasagna

This is the BEST and the easiest Lasagna recipe.


Ingredients:

1 lb. ground beef
1 teaspoon italian seasoning
28 ounces spaghetti sauce
1/3 cup water
lasagna noodles; uncooked
15 oz. ricotta
2 cups shredded mozzarella cheese

Cook beef and italian seasoning in skillet over medium-high heat. Drain. Combine spaghetti sauce and water in a small bowl and set aside. Place uncooked noodles in bottom of lightly greased 5 quart crock-pot. You will probably need to break these a bit so they will fit.

Layer with half each of beef mixture and spaghetti sauce mix. Spread with some ricotta cheese. Sprinkle some shredded mozzarella. Repeat layers of noodles, beef, sauce, ricotta cheese and mozzarella. I end with noodles and mozzarella.

Cover. Cook on high for 1 hour and then turn to low for 5 hours.

Nana's Beef Stew

This freezes awesome!! I usually multiply this recipe by several and freeze baggies of it. I allow the baggie to thaw overnight and I allow to cook all day in the crock-pot on low the next day. I like to make a loaf of sour dough bread in my bread maker at the same time to enjoy with the stew.

4 Packages of Lawry's beef stew mix/seasoning
2 lbs. fondue meat
3 cans of whole white potatoes
1 bag of baby carrots
1 package of celery
5 small boiling onions; quartered


brown meat in a little bit of oil and drain. Add 2 cups of water per package of beef stew mix. Add beef stew mix. Mix well and add vegetables.
Simmer for 2 hours. 1/2 hour before serving, drain potatoes and add to the stew. Serve with fresh bread.

Pepper Steak

This recipe also freezes really well and if you thaw it in the fridge overnight, it reheats really nicely in the crock-pot if you cook it on low the next day - simmer all day.
I usually multiply this recipe by 4 to have enough left over to make several meals.

Ingredients:
1 round steak, cut into strips
1 large green pepper; chopped
1 medium can of tomatoes (I like italian stewed tomatoes)
1 small can of mushrooms (optional)
1/4 cup soy sauce (i prefer low sodium)
1 tablespoon sugar
1/4 cup of water
2-4 tablespoons of corn starch

Brown meat, drain. Add all other ingredients EXCEPT corn starch. Cook on low heat 2 to 2 1/2 hours or until tender. Add corn starch just prior to serving to thicken sauce.
Serve over rice.

Easy Teriyaki Chicken (slow-cooker)

Easy Teriyaki Chicken

Ingredients:

2-3 lbs. boneless, skinless, chicken breasts
1-20 ounce can of pineapple chunks in natural juice
dash of ground ginger
1 cup teriyaki sauce


Place chicken in slow cooker. Pour remaining ingredients over the chicken. Cover. Cook on low for 6-8 hours or on high for 4-6 hours.


*(because I am generally crazy during the day, I prepare my crock-pot meals the night before and put them in the fridge. In the morning I pull it out and pop it in and turn it on and I'm off - no muss, no fuss)

Potato Casserole (slow-cooker)

Potato Casserole


I have turned this recipe into a meal by adding chopped ham and broccoli. I have some friends that add peas and a few other items. I'm sure you could add chicken as well.

Ingredients:
2 lbs. Oreida Frozen Hash Browns
1 cup diced onion
1 can cream of chicken soup
1 lb. sour cream
8-ounces grated sharp cheddar cheese
1-stick melted margarine
salt and pepper to taste
crushed potato chips (optional to add during the last 10 minutes of cooking)

Mix all ingredients (except potato chips) and place in a well greased crock pot. Cook on low for 4-6 hours.

California Chicken (slow Cooker)

California Chicken


Ingredients:
3 lbs. Chicken Quartered (I use boneless skinless chicken breasts)
1 cup orange juice
1/3 cup chili sauce
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon dry mustard
1 teaspoon garlic salt
2 tablespoons chopped green peppers
1-13.5 ounce can of mandarin oranges


Arrange chicken in slow cooker.

In a separate bowl, combine juice, chili sauce, molasses, dry mustard, and garlic salt. Pour over chicken.

Cover. Cook on low for 8-9 hours

Stir in green peppers and oranges, heat for an additional 30 minutes.

Baked Potato Soup

Baked Potato Soup

Ingredients:

6 slices of bacon (cooked & crumbled)
4 medium baked potatoes
2 tablespoons of butter
1 can cream of chicken soup
1 can chicken broth
1 cup milk
1/2 cup shredded cheddar cheese
salt & pepper to taste

Bake potatoes and allow to cool. Peel off skins and cut into chunks.

Melt butter and add potatoes and other ingredients.

Simmer until hot and add cheese.


You can freeze this soup very easily too. I would multiply this recipe by 4 or 5 and I would heat this in the crock-pot to serve after frozen

Chicken Noodle Soup

Chicken Noodle Soup

Ingredients:

4 boneless, skinless chicken breasts; chopped
1 bag of baby carrots
1 package of celery; chopped
1 medium onion; diced
1-2.25 ounce jar of wylers chicken flavor instant bouillon


Fill your pot 3/4 of the way full with water. Add the entire jar of bouillon. Add chicken, celery, diced onion and carrots.

Cook until boiling then lower heat and simmer for 2-3 hours.

15 minutes before serving add 1 bag of egg noodles.

Do Ahead Breakfast Bake

Do Ahead Breakfast Bake

Ingredients:

1-2 Cups cooked diced ham
2 packages betty crocker hash brown potatoes
1 medium green bell pepper; chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 ounces)
3 cups milk
1 cup bisquick baking mix
1/2 teaspoon salt
4 eggs


Grease a rectangular baking dish 13x9x2 inches. Mix ham, potatoes, bell pepper, onion and 1 cup of cheese. Spread in baking dish.

Stir milk, baking mix, salt, and eggs until blended; pour over potato mixture.

Sprinkle with remaining 1 cup of cheese.

Cover and refrigerate for 4-24 hours.

Bake at 375 degrees for 35 minutes.

Let stand 10 minutes before serving.

Breakfast Casserole Supreme

Breakfast Casserole Supreme


Ingredients:
1/2 stick of margarine
1 small sweet onion; chopped
1 small green pepper; chopped
1-24 ounce bag of frozen hash browns
1/2 to 1 pound cooked, cubed ham
3 cups shredded cheddar cheese
2-3 medium potatoes; chopped
12 eggs; beaten


Melt margarine and place in 9x13 baking pan.

Spread frozen hash browns in bottom of pan.

Sprinkle vegetables over potatoes.

Add salt and pepper to taste.

Sprinkle meat over potatoes and vegetables

Pour beaten eggs over top

(you can continue at this point or refrigerate overnight, which is what I do)

Bake at 350 degrees for 45 minutes

Remove from oven and sprinkle cheese evenly over the top

Bake for an additional 10 minutes, or until the cheese is hot and bubbly

Apple Cinnamon Vanilla French Toast

Apple Cinnamon Vanilla French Toast

Ingredients:

1 loaf Texas Toast (remove crust)
3-5 apples; peeled, cored, and sliced
3 1/2 cups of milk
10 eggs
2 Tablespoons vanilla extract
1/2 cup sugar
1/2 cup sugar + cinnamon + 1 teaspoon nutmeg

Coat a 9x13 glass pan with non-stick cooking spray.
Place 2 layers of bread in the bottom (this should nearly fill the pan)
Mix eggs and milk, vanilla, and sugar. Pour half over bread layers.
Put apples on bread. Cover with remaining milk/egg mixture.
Sprinkle with sugar*cinnamon*nutmeg mixture.
Cover and refrigerate overnight.

Bake at 350 degrees for 1 hour. Let stand for a few minutes before cutting.