Cheesy Squash Bake is perfect when you have a lot of squash in your garden. The squash is baked until tender with onion, green peppers, and garlic, and is then topped with a seasoned cracker crumb and melted cheese. It’s makes a delicious side dish …
Tag: Summer Foods
Make Steak and Shrimp Shish Kabobs the next time you grill this summer!
Our daughters love shish kabobs and this recipe is a fun way to make them smile. Along with the steak and shrimp, I opted for chunks of zucchini, green peppers, onions, and mushrooms, but you could also add cherry or grape tomatoes or fresh pineapple.
The teriyaki marinade sauce is amazing and gives the meat and vegetables a wonderful flavor. When you’re marinating your meat, be sure to put the plastic bag in a large bowl to protect your refrigerator from accidental spills. Cook your steak to your desired degree of doneness, but 12-18 minutes ought to do the trick.
For wine recommendations, try Columbia Crest H3 Cabernet Sauvignon.
Steak and Shrimp Shish Kabobs
- 1 cup teriyaki sauce Try my Homemade Version Here
- 20 oz pineapple slices drained, juice reserved
- 1/2 cup brown sugar
- 2 tablespoons minced garlic
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon freshly ground black pepper
- 1 pound sirloin or round steak cut into 1" cubes
- 1 pound large shrimp thawed
- 6-8 whole button mushrooms
- 1 large green pepper cut into 1 inch pieces
- 1 medium onion quartered
- 2 medium zucchini sliced
- 1 1/2 teaspoon cornstarch
- In a large bowl, combine teriyaki sauce, pineapple juice, brown sugar, garlic, Worcestershire sauce, and pepper. Pour half into Ziplock bag and add beef. Seal and set inside a large bowl to keep from having an accident spill. Refrigerate for 6-8 hours. Refrigerate remaining marinade.
- On metal skewers, alternately thread beef, shrimp, vegetables, and pineapple. Set aside.
- In small saucepan, combine 1 1/2 teaspoons cornstarch with remaining marinade, whisking until smooth. Bring to a boil and cook for 1-2 minutes until sauce is thickened.
- Grill kabobs on hot coals for 6-8 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until beef reaches desired doneness. Makes 4-6 servings.
Memorial Day is almost here. It’s time to enjoy the sunshine and fresh air. Here are a few Memorial Day Menu Ideas to help you celebrate this May holiday. And while we’re all celebrating our freedoms, lets be sure to thank a Veteran for his or her service to our Country. Continue reading Memorial Day Menu Ideas
Antipasto Rotini Salad is an easy recipe to make for your family in the spring or summer. Tri-colored rotini with my favorite antipasto ingredients–green and black olives, red onion, carrots, bell peppers, cherry tomatoes, pepperoni, marinated artichokes, and fresh mozzarella. Then marinated in a creamy Italian dressing. It’s perfect for a family barbecue, picnic, or church potluck. Continue reading Antipasto Rotini Salad