Jul 23rd, 10
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I bought a head of cabbage at the Farmers Market, the first time I mad cabbage Adam just rolled his eyes and was not interested. But that has all changed and he is totally in love with it. Thus far I have only prepared it by boiling it and putting butter and salt on it. This time I decided to try a different approach and couldn’t be happier with the results.
Grilled Cabbage (From: Myself)
- Cabbage (I had a lg cabbage I split with my mom so my half had 4 quarters)
- 4 T. butter
- salt
- pepper
- onion powder
Lay 4 tin foil squares on counter.
Lay cabbage one side down.
On the up side place 1 T. butter, salt, pepper and onion powder.
Wrap tightly with foil. Repeat with other 3 quarters
Place on grill for 15 minutes of under tender.
Jul 22nd, 10
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I love a good piece of tender steak. The other day we were looking for a simple steak recipe, it was raining out so the grill was out and I had all the burners covered in random dishes so that was out. I decided to give a baked steak a recipe.
This produced a very tender and tasty steak. I am going to start trying some throw together marinades as the ones I have made lately have been amazing!!
Marinated Baked Steak (From: Myself)
- Steaks of choice (I used 2, but you could use as many as you need)
- 1/2 c. olive oil
- 4 T. soy sauce
- 2 T. Chicago Seasoning
Marinated steaks in marinate for 30 minutes or so.
Preheat oven to 425.
Place steaks in cast iron skillet
Bake for 12-14 minutes or until desired tenderness.
**We had one steak smaller then the other. I cooked for 13 minutes and Adams steak (the bigger one) was medium rare how he prefers it, and mine was medium which is my choice.
Jul 21st, 10
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We were at a family wedding a few weeks ago in Hayward, WI. My favorite candy store of all time is in that town it’s call Tremblay’s Sweet Shop. Its a must stop every time I am in the area. This time some very bright chocolate covered sunflower seeds caught my eye. I got a scoop of them and have been thinking about what to make since then. I finally decided to just go with a simple cookie. Because who doesn’t love a simple cookie.
These cookies are excellent, they have great batter as it is then had a nice salty sweet crunchy yummy in them and you have perfection. I have had trouble keeping my hands off these since making them 
Chocolate Covered Sunflower Seed Cookies (From: Culinary Conoctions by Peabody)
- 1 cup unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 2 ¼ cups flour
- 1 tsp baking soda
- ¼ tsp ground sea salt
- 1 ½ cups chocolate covered sunflower seeds, unsalted(see note)
Preheat oven to 375F.
Cream together butter and sugars, about 3 minutes.
Add eggs one at a time and scrape down bowl after each addition.
Add vanilla and beat for 30 seconds.
In a separate bowl, combine and sift together flour, baking soda and sea salt.
Add flour mixture to butter mixture and mix on low until fully incorporated.
Stir in chocolate covered sunflower seeds.
Form into 1-inch balls and place on a ungreased cookie sheet. Bake for 8-9 minutes.
Let cool for 2 minutes on pan and then move to wire rack.
Maddy picked out some of her own taffy.
Jul 20th, 10
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This morning all of a sudden I was in the mood for grilled shrimp so we ran out and got some shrimp which I marinated for the better part of the day and then we grilled them up.
These shrimp were sooo good and very tender, then just had a small hint of lemon/lime flavor but nothing over the top. We both have 3 skewers and I easily could of had a couple more
Lemon Lime Honey Marinated Shrimp (From: Myself)
- Juice of 1 lemon
- Juice of 1 lime
- 1 T. honey
- 1 t. Chicago seasoning
- 1/4 c. olive oil
- Uncooked shrimp of choice
Mix all ingredients besides shrimp in a bowl, once combines pour over shrimp and marinate for 4-6 hours, shaking mixing as needed to cover all shrimp.
Soak wooden skewers in water to prevent burning.
Put 4-5 shrimp on each skewer.
Grill until done 5-7 minutes.
Jul 19th, 10
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I love green beans, they are one of my favorite veggies, although I love almost all veggies. Adam on the other hand is not a big veggie fan and he loves green beans so I make them often. So I of course had to pick some up at the farmers market.
I decided to give a new go at a recipe, these were good, but not as soft as we like them, next time I will steam them before frying.
Bacon Fried Green Beans (From: Rachel Ray)
- A drizzle extra-virgin olive oil
- 6 slices bacon, chopped
- 1 teaspoon coarse black pepper
- 1 pound green beans, trimmed
- 1/4 cup cider or red wine vinegar
- 2 teaspoons sugar
Directions
In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.
