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my-salad

The temps at our house this week have been over the 100 degree mark.

In light of that misery, nothing sounds good to eat except salads and ice cream. (Talk about  balanced diet!).

Here’s one of our favorite salad recipes. It just takes a few minutes to grill the meat so you aren’t left outside melting into a puddle for long.

Flank Steak – can get tough if you don’t cook it quickly.

Ingredients

Season the meat.

Grill over indirect heat.

It takes about two minutes for each side to be done.

Captain Cavedweller’s version of the salad removes any attempt at healthy eating. It isn’t for the faint of heart.

Flank Steak Salad

1-2 flank steaks per person

lettuce (whatever kind you like best is fine – yes I was lazy and used bagged lettuce)

tomatoes (sliced)

cucumber (sliced)

sliced black olives (again, lazy and used pre-sliced)

shredded colby-jack cheese (pre-shredded – lazy and yes, there is a trend developing here)

salt

pepper

Mrs. Dash (or whatever meat seasoning you like)

Flank steaks are thin cuts of meat that cook really fast. Season them with salt, pepper and whatever seasoning you like best. Get creative – CC usually does which is why I ask for half-seasoning on my meat!

Grill the flank steak for just a few minutes. CC put these on a hot grill with indirect heat. It took just shy of two minutes per side for them to be done to perfection.

Once the meat is done, let it rest a few minutes before slicing. I made long, thin strips of meat and CC whacked his into bite-sized submission.

Layer lettuce, tomato slices, olives and cucumbers in a dish or bowl. If you want the cucumbers to look fancy, peel and then run a fork’s tines down the outside of it all around. It creates a nice pattern when they are sliced.

Place the meat on top and then finish with a sprinkle of cheese. I added Feta cheese crumbles to my salad and it was tasty. CC added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you.

Stay Cool!

She Who Loves A Good Salad for Dinner

Dutch Babies

A Dutch Baby

The other morning I made Dutch Babies for breakfast and realized I forgot to take the step-by-step photos since we were both starving and wanted to dive into these as quickly as possible.

The directions are super easy so I trust you to wing it with just a yummy photo of the finished product!

Dutch Babies

3 tbsp. butter

3 large eggs

3/4 cup milk

1/2 tsp. vanilla extract

2 tbsp. granulated sugar

Preheat oven to 425 degrees. In a 10-inch cast iron skillet, melt the butter. While the butter is melting, beat the eggs in a mixing bowl until they are light and pale. Add the remaining ingredients and mix thoroughly. Pour into the skillet and bake 15 minutes or until brown and puffed.

Remove and serve immediately with berries and whipped cream.

Coming Up Roses

Between a wet spring and cooler temps (although it’s been hovering right around 100 this week), my roses have bloomed profusely and beautifully.

I snapped a few photos of them the other day and thought I’d share.

Mini roses in vaseSome minis I brought in the house. Love their delicate little blooms!

 

Rose Double Delight bud

Rose Double DelightThis rose is Double Delight. Not only is it a vibrant color, it has the best scent. It’s one of my all-time favorites.

 

Roses Hot pink Bud

 

Roses Pale Pink Bud 2

 

Roses Yellow bloom

Roses Yellow BudFor whatever reason, yellow roses always remind me of my grandpa.  That’s probably why I’m particularly fond of this rose.

She Who Needs to Take More Time to Stop and Smell the Roses

Since the Fourth of July is tomorrow, I thought I’d share some of my favorite recipes…

Devour in bliss.

Fruit Salsa

Top with paprika and parsley then dig in!

Chunky Potato Salad

finished-saladFried Mozarella Salad

pink lemonade barsPink Lemonade Bars

Enjoy the finished crisp warm with a scoop of melting ice cream or a dollop of whipped cream.

Berry Crisp

trifle-finishedPatriotic Trifle

banana ice cream bowl 1Banana Ice Cream

Strawberry Bundt Cake

Strawberry Bundt Cake

 

TFM Removals created a fun and humorous list of 25 signs that you’re a new homeowner.

They shared some of that humor with us today in a little excerpt from their list.

If you’re a new homeowner or thinking about moving, check this out for a laugh or two:

 

 

  • You are permanently wearing “eau de emulsion”

    You are permanently wearing eau de emulsion

    Image source

    You can’t seem to shake the smell of paint, your whole new pad smells of it and now you do too. Forget about Chanel No. 5, for the next 2 weeks you’ll be rocking Dulux Sunset Apricot.

 

Pop on over to their website for the entire list!

 

Shortcake platedGrowing up, we always had an abundance of strawberries during the summer months. My mom made strawberry shortcake at least once a week.

At the end of a long, hot, hard day of working on the farm, a serving of shortcake soaking up sweet strawberry juice and topped with a scoop of vanilla ice cream was a little bite of summer heaven.

Although I shared the recipe at the back of my recent release, Farm Girl, I thought I’d also share the recipe here today along with some photos!

Ingredients

Ingredients

Start by mixing together the flour and baking powder in a separate bowl. Set aside. Cream butter then add egg and whip until light. Add sugar and mix well.

Start by mixing together the flour and baking powder in a separate bowl. Set aside. Cream butter then add egg and whip until light. Add sugar and mix well.

Mix in vanilla then alternate mixing milk and flour until well blended.

Mix in vanilla then alternate mixing milk and flour until well blended.

Spoon batter into a 9x13 baking pan that has been greased and floured (or sprayed with non-stick spray). Bake at 350 degrees for about 20 minutes or until toothpick inserted in center comes out clean.

Spoon batter into a 9×13 baking pan that has been greased and floured (or sprayed with non-stick spray). Bake at 350 degrees for about 20 minutes or until toothpick inserted in center comes out clean.

Remove from oven and let cool completely.

Remove from oven and let cool completely.

Wash berries, remove stems and hulls and place in a bowl. I cut mine into pieces and chunks.

Wash berries, remove stems and hulls and place in a bowl. I cut mine into pieces and chunks.

Mash them until they are juicy, but not pulverized like you would for jam. Sprinkle on sugar, stir and let rest for at rest for about 10 minutes.

Mash them until they are juicy, but not pulverized like you would for jam. Sprinkle on sugar, stir and let rest for at rest for about 10 minutes.

Serve immediately or cover and store in fridge until ready to serve.

Serve immediately or cover and store in fridge until ready to serve.

When ready to serve, place a piece of cake on a plate, drizzle with berries and top with ice cream. Yum!

When ready to serve, place a piece of cake on a plate, drizzle with berries and top with ice cream. Yum!

Strawberry Shortcake

¾ cup sugar

½ cup butter

1 tsp. vanilla extract

1 egg

1 cup milk

2 tsp. baking powder

2 cups flour

4-6 cups of strawberries

½ cup sugar

Vanilla ice cream

Preheat oven to 350 degrees.

Combine flour and baking powder, set aside. In a large mixing bowl, cream together ¾ cup sugar and butter, then add egg and vanilla extract. Alternate adding flour mixture and milk to the bowl until batter is well blended.

Pour into a greased 9 x 13 baking pan and bake until top is a light, golden brown.

Cool completely.

Wash and hull strawberries, placing them in a large bowl. Mom always used a potato masher to break them down a little. You don’t want to pulverize them, just mash them enough they get good and juicy and break into nice little pieces. Stir in ½ cup of sugar until sugar dissolves then let rest for at least 10 minutes.

When ready to serve, cut slices of cake then top with strawberries and a scoop of ice cream.

She Who Loves the Tastes of Summer

 

Happy Summer!

Just a little summery thought today…

sunshine

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