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Posts Tagged ‘Summer Recipes’

For those of you celebrating Independence Day all weekend, here are a few of my favorite summer entertaining recipes.

ribs doneBarbecue Pork Ribs

The prettier, lighter version of Flank Steak Salad. I tossed on a few crumbles of Feta Cheese and, boy, was that a good decision.

Flank Steak Salad

Top with paprika and parsley then dig in!

Chunky Potato Salad

caprese finishedTomato Caprese Salad

finished-saladSummer Fruit Salad

I skipped a few steps here as the ice cream was melting way too fast in our hot house.  Pour mix into pie pan. Freeze for three hours (or longer)  and garnish with whipped cream, Mandarin oranges and a sprig of mint if you want  to get all fancy-pants. Which I did. And it was yummy.

Orange Dream Pie

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Since the weather here is finally warming up, foods that are light and fruity sound really good today.

Here are a few of my favorite fruity recipes:

 

fruit-pizza-slicedFruit Pizza

butterfly fruit salad finished

Butterfly Fruit Salad

She Who Loves Summer Fruit

 

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Today’s recipe is going to be super fast and easy, because that is just the kind of day it is!

I made these fruit skewers a few weeks ago for a party and not only were they a hit, they came together quickly and looked beautiful on the serving table. A winner all the way around!

You’ll need a watermelon, cantaloupe, skewer sticks, a melon baller and some grapes for garnish.

Slice open the melons, scoop out the cantaloupe seeds and whip out your handy-dandy melon baller.  I love mine. You can use it for making mini cookie scoops, for digging out pumpkin guts, for scooping slushy fruit drinks into glasses. Today, though, use it to make perfect little balls of sweet, juicy melon. As you make the balls, scoop them into a bowl. If your melons are less-than-perfection ripe, do this the night before you need them, sprinkle with sugar, stir and let rest overnight in the fridge.  That sprinkling of sugar will give them a great flavor of they need a bit of help.

Once you’ve got the melon balls all scooped, start threading them on skewers, alternating a watermelon ball with a cantaloupe ball. Layer the skewers on a tray and fill in the center with red and green grapes.  The skewers make the fruit easy to handle, especially if you are serving all finger-foods.

This is a great way of presenting summer fruit and it makes it look like you went to a lot of fuss, when really you didn’t!

Happy Entertaining!

Shanna

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Flank Steak - a long and flat cut of meat that can get really tough if not prepared properly. Grill it quickly and it is so good!

The other day I had a wild and crazy idea that I didn’t want to cook dinner and declared it would be salad night. Hubby agreed, as long as there would be meat involved, so we settled on Flank Steak Salad. It was pretty tasty, so I’ll share what we threw together here.

Salads are a great way to eat light (in theory) and not heat up your kitchen by cooking. Enjoy!

Ingredients for Flank Steak Salad

Season the meat before taking out to grill.

Flank Steak cooking on the grill. The heat should be indirect.

Grilled Flank Steak - my mouth is starting to water.

The manly-man Captain Cavedweller version of Flank Steak Salad. Not for the faint of heart or those on a diet.

The prettier, lighter version of Flank Steak Salad. I tossed on a few crumbles of Feta Cheese and, boy, was that a delicious decision.

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 – Hubby usually does which is why I ask for half-seasoning on my meat!

Grill the flank steak for just a few minutes. Hubby 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 Hubby 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. Hubby added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you. I used a light vinaigrette dressing and Hubby coated his in salt.

So much for a healthy meal… maybe next time.

Happy Entertaining!

Shanna

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