Tuesday, July 31, 2012

I really wanted to start this writing off with a catchy little title like - 3 Cheers for Summer- or -What's Up with You.  Instead I just thought I would dive right in to what I have been doing; this would explain why it has been so long since my last post.  My big DREAM is to post weekly with wonderful recipes and photos.  It will happen!!!! It will just be a slow process and life has to slow down so that I can catch-up.
(Although I really am having a great Summer)

Here is a little of what's been going on:
(from left to right) Got a new Viking Microwave and oven; projects taught at Out of the Box Summer Camps; (next 3 photos) West Palm Beach visiting Matt; the yellow bucket is a cake I made for Sarah and Vann (to celebrate their trip to the beach); the last 2 rows are from our trip to San Diego to visit Philip and Becca   


Wait - there is more.  I have been gardening, canning, making bread - my own yogurt-and my own butter, and spending time with my Grandson.
  *Now that you have seen my Summer so far I wanted to share a few recipes that you might want to use for your next Family Cookout. 

The first recipe is for:

 Barbecued Short Ribs

3-1/2 to 4 pounds beef short ribs
1-1/2 cups water
1 medium onion, sliced
1 tablespoon vinegar 

Sauce:  (or you can use your favorite BBQ sauce)
1/2 cup ketchup
1/4 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt 
1/8 teaspoon pepper

In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil.  Reduce heat; cover and simmer for 1 hour, turning ribs occasionally.  Drain. Place ribs in a single layer in an ungreased 13 in. x 9 in. x 2 in. dish.  Combine sauce ingredients; spoon over ribs.  Cover and bake at 325 degrees for 1-1/4 hours or until the meat is tender (falls off the bone).  (4-6 servings)

(To add to the ribs I have two sides): 

Grilled Corn-on-the-Cob with Oregano and Lemon Butter
 and Pineapple Cole Slaw

For the Grilled Corn - peel back the husk and tie it with butchers twine.  Place on the grill over high heat and cook for 15 - 20 minutes (or until lightly charred), brushing with the oregano/lemon butter;

 Butter recipe:
6 tablespoons of butter, melted
2 tablespoons finely chopped oregano  
                                     2 tablespoon grated lemon rind
                                       salt and pepper to taste

Place the butter, oregano, lemon rind, salt and pepper in a bowl and mix to combine.

Pineapple Cole Slaw
(this is very easy to make)
1 bag of shredded cabbage with carrots
1 15 oz. can of crushed pineapple, drain & reserve juice
1 small bag of sliced almonds

Place cabbage in a bowl
Mix in the crushed pineapple
Mix together mayonnaise and enough reserved pineapple juice to make a nice creamy consistency; mix into the cabbage.  Sprinkle sliced almonds on top.  Chill for 30 minutes before serving.


Sliced Strawberries and Blueberries 
with  Dream Sauce

Strawberries, sliced
(Dream Sauce:)  
1 8-oz. container soft cream cheese
3 tablespoons sugar
3 tablespoons milk
1/2 teaspoon vanilla

For the sauce combine ingredients, mixing until well blended.  Spoon mixed fruit into individual serving dishes; serve with the cream sauce and a sprig of mint.




Hope you will try these recipes.  Enjoy you Summer!


Happy Thanksgiving

  Have a wonderful Thanksgiving Many Blessings and Love to All