Remember this picture?
from this entry?
Same plate, same tablecloth, same cook, same season, different year, different menu.
And thanks for the suggestions for cracker recipes. You gave enough to have those crackers disappear in short order!!
Want a way of keeping the kitchen cool in the summer? How about making supper on the grill instead. I did that last night. We had a few veggies to use up so I decided to pull out a steak to go with it. A local grocery store runs specials on their ribeyes so we occasionally splurge.
The only thing is, sometimes they aren’t all the special. Not bad tasting, just not as good as a ribeye should be. So we found a way that works for us. They were cut as 1″ steaks but I cut off the bone and the biggest chunks of fat and then pound them until their about 1/3 inch thick.
This time I sprinkled both sides with Paula Deen’s House Seasoning (1 c. kosher salt, 1/4 c. fresh ground black pepper & 1/4 c. garlic powder).
This seasoning is great and I’ve started using it alot. No need to buy Nature’s Seasons anymore.
Next, I cubed some new red pototoes in 1/2 inch cubes. On a double layer of aluminum foil (didn’t have the heavy duty stuff), I poured a little olive oil and House Seasoning.
Added the potatoes and drizzled a little more olive oil and sprinkle some more house seasoning. Later I wished I had addes some chives or other fresh herbs.
Bring sides together and crimp at top and on ends. I put this on the grill as I was getting the rest ready to go.
In a marinating container, I poured some more olive oil and House Seasoning. I dumped the asparagus spears in and tossed to mix.
We had some zuchini and yellow squash from Velma’s garden so I sliced them into 1/3 inch slices.
Chopped some fresh basil
added the squash and basil to the asparagus
added some seasonings made to add to olive oil for a dipping sauce, and tossed it altogether.
Spread the Italian bread with butter, salt & garlic powder. By this time (30 min. or so) the taters were done so pulled them off the grill
and added the aspargus.
The squash worked nicely on this thingie that was leftover from the fish supper. Makes it easy to turn them without them falling through the slats.
Veggies cooked for about 8-10 minutes. Steak on for 5 minutes (cooked medium). Bread on for 5 minutes.
And voila! It’s ready to eat. And your kitchen is still cool and if it’s anything like mine, really messy.
This is probaby a meal geared toward adults. Sorry, haven’t figured out how to grill mac & cheese yet!!