Monday, July 28, 2008
Last night: S.O.S., crockpot mac n cheese
Tonight: taco pie
Tuesday: Pruda's chicken casserole (strawberry rhubarb pie for dessert)
Wed: cheeseburger joes
Thurs: Taco Nite
Fri: coconut shrimp
Thursday, July 24, 2008
(But it sure does make all this cooking alot more fun)
Whish together the lime juice, tequila, olive oil, garlic salt, cumin, and pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours.
Drain and discard marinade from shrimp. Place on soaked wooden skewers, alternating with lime slices. (Sometimes I add some pineapple chunks into the mix.)
Grill until shrimp turn pink (about 5-7 minutes per side).
(This time I didn't skewer them like I usually do. I had just bought a handy dandy bbq basket and I put them in there loose and grilled them.)
(I'm sensing a theme here)
1 Cup margarita MIX
2 Tablespoons tequila
1/2 teaspoon salt
1 Tablespoon white sugar
2 teaspoons minced garlic
1/4 cup vegetable oil
bacon (if you want)
T and I had filet mignon. I made sirloins for the kids.
Combine all ingredients (except the bacon and steaks) in a bowl and whisk well. Pierce steaks with fork. Place steaks in a resealable plastic bag. Pour marinade in and coat. Marinate in fridge for at least an hour. Discard marinade. Wrap bacon around steaks and secure with toothpicks. Grill.
Let me tell you, the filet mignon with this marinade melted in our mouths. It was heavenly!!
Another staple of any of our bbq's is this hot sausage that we get from the butcher.
Tuesday, July 22, 2008
In another bowl, whisk together olive oil, lemon juice, basil and garlic.
Pour mixture over the veggies, cover and marinate in the fridge for at least 1 hour.
Alternate veggies on skewers. Cook on gril 2-3 minutes per side, or to desired doneness.
I had this every day in Jamaica. It's kinda like a deep-fried dumpling.
MACARONI AND CHEESE
This was the easiest part of the dinner:
Monday, July 21, 2008
I make this so often I don't even have the recipe anymore.
Tomorrow I'll post the recipes for the side dishes: Festival, mac N cheese, and marinated grilled vegetables.
Tuesday, July 8, 2008
OREO & FUDGE ICE CREAM CAKE:
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip, thawed, divided
1 pkg. (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
8 Oreo Chocolate Sandwich Cookies, chopped (about 1 cup) **I crushed ours**
12 vanilla ice cream sandwiches, unwrapped
Pour fudge topping into medium bowl. Add 1 cup of the Cool Whip; stir with wire whisk until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24 inch long piece of foil; top with half of the Cool Whip mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining plain Cool Whip. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftovers in freezer.