CSymons Sunday Dinners Only

Recipes for Sunday, August 3, 2009

Grill Barbecue Beef Brisket; Grilled Vegetable, Green Salad, and frozen treats

    Basic green salad; Remove the heart from the head of lettuce (to keep the lettuce from rusting, do not use metal utensils. Use a plastic or typhoon knife to score large veins near heart. Turn the stem against the countertop and apply pressure until you hear it break free and remove the heart. Rinse well and drain on rack in sink. Tear into bite size pieces and place in large bowl. For a Large head of lettuce add one large or two medium carrots grated and add to bowl. Toss together until evenly mixed. If you are service only a few people, you may want to divide in half and refrigerate part of this salad for later. Wash and add a 6 oz bag of fresh Spinach leaves to bowl. Dice and add two or more fresh ripe tomatoes. Wash and dice a fresh green bell pepper and a fresh red bell pepper, add to green salad bowl. Toss together until mixed well, chill until ready to serve. Serve with your family’s favorite salad dressing or a vinaigrette made of 1/3 cup Raspberry Balsamic Vinegar, 1 tablespoons water and ½ cup Garlic Italian Olive Oil.

    Grill Barbecue Beef Brisket; in medium bowl combine ½ cup apple cider vinegar, 2 tablespoons smoky barbecue rub, two cloves minced roasted garlic, and ½ cup brown sugar; whisk together well. Add two liters of cola and stir, add the beef brisket. Cover and refrigerate for two to four hours. Transfer to grill and cook about 20 minutes on each side.

    Grilled Vegetable; Place 1 or 2 bags of frozen mixed vegetables in grilling basket for cooking. Be sure you wear flame resistant gloves when mixing vegetables inside the basket. Place on top rack of gas grill, or at the outer edge of your charcoal or wood-pellet grill. Mix every 2-3 minutes, until vegetables are tender and show some flame marks; serve hot with ranch dressing or with vinaigrette.

Frozen Treats; serve Ice Cream Sandwiches, Pop Sickles or Cream-cicles frozen.

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Shopping List for Sunday, August 3, 2009

Grill Barbecue Beef Brisket; Grilled Vegetable, Green Salad, and frozen treats

Shopping List
6 lb or more Beef Brisket
Basic Beef Rub or use Smoky Barbecue Rub
Apple Cider Vinegar
1 or 2 bags Frozen Mixed Vegetables (I like Schwan’s Herb Garlic Potato & Vegetable Blend the best)
Lettuce
2 medium Carrots
fresh Spinach
2-3 fresh Tomatoes
1 fresh Green Bell Pepper
1 fresh Red or Yellow Bell Pepper
Ranch Salad Dressing (or your family’s favorite dressing)
Ice Cream Sandwiches
Pop Sickles or Cream-cicles

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Menu for Sunday, August 3, 2009

Grill Barbecue Beef Brisket; Grilled Vegetable, Green Salad, and frozen treats

I am having an issue with this blog; there are no subscribers and no comments in ages. So I don’t know what anyone thinks. If I should keep going with this? Comments? Ideas?

Recipes for Sunday, July 26, 2009

Grill Barbecue Chicken; Grill baked Potatoes, Green Salad, and Raspberry Blintz

    Basic green salad; Remove the heart from the head of lettuce (to keep the lettuce from rusting, do not use metal utensils. Use a plastic or typhoon knife to score large veins near heart. Turn the stem against the countertop and apply pressure until you hear it break free and remove the heart. Rinse well and drain on rack in sink. Tear into bite size pieces and place in large bowl. For a Large head of lettuce add one large or two medium carrots grated and add to bowl. Wash and add a 6 oz bag of fresh Spinach leaves to bowl. Toss together until evenly mixed. If you are service only a few people, you may want to divide in half and refrigerate part of this salad for later. Dice and add two or more fresh ripe tomatoes. Wash and dice a fresh green bell pepper, add to green salad bowl. Toss together until mixed well, chill until ready to serve. Serve with your family’s favorite salad dressing or a vinaigrette made of 1/3 cup Raspberry Balsamic Vinegar, 1 tablespoons water and ½ cup Garlic Italian Olive Oil.

    Barbecue Chicken Breasts; in large container combine 7-up, one-tablespoon pepper flakes and three gloves mince garlic. Let rest for fifteen minutes, and stir well. Add chicken and be sure all of the chicken is covered in marinade. Chill for several hours to over-night. Transfer from marinade to Platter, coat chicken with rub on both sides and move to hot grill and sear on both sides. Then move chicken to a cooler area of grill or the top rack, and let cook until done through. Serve hot with your family’s favorite barbecue sauce.

    Grill baked potatoes; wash each potato well. Thoroughly spear with a fork or lightly score with a knife. I like to make one fair deep cut on the flattest side of the potato. Make a piece of aluminum foil large enough to rape the potato in, and place a pat of butter (about 1 teaspoon) in the center of the foil; sprinkle with pepper, place cut in the potato on butter and rape foil around potato. Repeat for every potato. Place potatoes very near coals or on bottom rack near flame, about 15 before starting your meat. Turn potatoes once or twice with Barbecue Tongs. And cook until easily pierced with a meat fork.

    Blintz Filling; modified from a Betty Crocker recipe. Place cottage cheese in blender or food processor, add two egg yolks and run until smooth. Cub and slowly add cream cheese. Add one tablespoon granulated sugar and one teaspoon vanilla extract, pulse until well blinded. Transfer to bowl and chill for 30 minutes. This is a good time to cook your crepes. Place about two tablespoons of blintz filling in center of crepe. Fold sides inward to almost meet, then fold in top and bottom to completely enclose filling. Place on waxed paper in gloss baking dish. Make one or two blintzes per person, refrigerate for 30 minutes to over night. Remaining crepes can be refrigerated for several days until ready to use. Move Blintzes to serving plates, microwave for 30 seconds, top each blintz with one to two tablespoons of pie filling (I prefer cherry, apple or peach) and a tablespoons of whipped cream (I usually whip fresh heavy cream).

    Crepes; modified from a Betty Crocker recipe. In bowl combine two cups all-purpose flour, one-tablespoon sugar, ¾ teaspoon baking powder, ¾ teaspoon cinnamon and ¾ teaspoon salt; well with wire whisk or hand beater. In a large bowl combine three cups of milk, three tablespoons vegetable oil (I like corn oil or olive oil), and three eggs. Whisk together well, slowly add flour mixture; whisking thoroughly to keep smooth. Batter will be thin and must be smooth. For each crepe, lightly butter 7 or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than ¼ cup batter into skillet; rotate skillet until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.

May You always walk
with the morning star to guide you,
the summer sun on your back,
and an angel by your side.

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Shopping List for Sunday, July 26, 2009

Grill Barbecue Chicken, Grill baked Potatoes, Green Salad, and Raspberry Blintz

Shopping List
4 or more skinless boneless Chicken breasts
Basic Chicken Rub or use Smoky Barbecue Rub
1 large Potato per person
Lettuce
2 medium Carrots
fresh Spinach
2-3 fresh Tomatoes
1 fresh Green or Yellow Bell Pepper
Ranch Salad Dressing (or your family’s favorite dressing)
all-purpose Flour
Milk
Vegetable oil
Sugar
Salt
Baking Powder
Eggs
16 oz small curd cottage cheese
8 oz cream cheese softened
Vanilla
Cinnamon
Raspberry Pie Filling
Whip Cream

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Menu for Sunday, July 26, 2009

Grill Barbecue Chicken, Grill baked Potatoes, Green Salad, and Raspberry Blintz

We will be away most of the week. Thou my niece’s husband will be staying at the house while we’re gone.

I am having an issue with this blog; there are no subscribers and no comments in ages. So I don’t know what anyone thinks. If I should keep going with this? Comments? Ideas?

Recipes for Sunday, July 19, 2009

Fish and Vegetable Envelopes, Green Salad, and frozen treats

    Basic green salad; Remove the heart from the head of lettuce (to keep the lettuce from rusting, do not use metal utensils. Use a plastic or typhoon knife to score large veins near heart. Turn the stem against the countertop and apply pressure until you hear it break free and remove the heart. Rinse well and drain on rack in sink. Tear into bite size pieces and place in large bowl. For a Large head of lettuce add one large or two medium carrots grated and add to bowl. Wash and add a 6 oz bag of fresh Spinach leaves to bowl. Toss together until evenly mixed. If you are service only a few people, you may want to divide in half and refrigerate part of this salad for later. Dice and add two or more fresh ripe tomatoes. Wash and dice a fresh green bell pepper, add to green salad bowl. Toss together until mixed well, chill until ready to serve. Serve with your family’s favorite salad dressing or a vinaigrette made of 1/3 cup Raspberry Balsamic Vinegar, 1 tablespoons water and ½ cup Garlic Italian Olive Oil.

    Fish and Vegetable Envelopes: Tear off a foot long piece of aluminum foil for each fish portion, long if fish portion is more than five inches long. If fish is frozen, smear each side with a little butter and then coat with Citrus & Basil Rub and place it in the center of foil, top with about one cup of frozen mixed vegetables. If it is fresh or thawed rub each side with Citrus & Basil Rub and place frozen mixed vegetables on foil first then top with fresh fish. Bring the two sides of the foil together; line up edges, and role together to create of triple fold seam. (vegetables may move around inside this tube) Flatten ends of tube together and triple fold to create a puffed rectangle. These envelopes can be baked in the oven for about 30 minutes at 350^o F. or on the grill for 20-25 minutes.

Frozen Treats; serve Ice Cream Sandwiches, Pop Sickles or Cream-cicles frozen.

Meal sponsored by Avon’s Bug Guard

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Shopping List for Sunday, July 19, 2009

Fish and Vegetable Envelopes, Green Salad, and frozen treats

Shopping List
4to6 oz Salmon or Trout portions (one per person)
Smoky Barbecue Rub or use Citrus & Basil Rub
1 bag frozen mixed vegetables (I like to use Herb Garlic Potato & Vegetable Blend)
Lettuce
3-4 medium Carrots
fresh Spinach
3-4 fresh Tomatoes
1 fresh Green or Yellow Bell Pepper
Ranch Salad Dressing (or your family’s favorite dressing)
Ice Cream Sandwiches
Pop Sickles or Cream-cicles

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Menu for Sunday, July 19, 2009

Fish and Vegetable Envelopes, Green Salad, and frozen treats

This is another week with lots of appointments and errands. But I will work at keeping on schedule.

Leftovers for Monday, July 13, 2009

    Seafood crepes; modified from a Betty Crocker recipe. In 2-quart saucepan, worm two-tablespoons Garlic Italian Olive Oil over medium heat. Cook ¼ cup chopped fresh mushrooms and ¼ cup of the finely chopped onions in oil, stirring occasionally, until onions are tender. Stir in 2/3-cup shrimp, 6 oz frozen cooked crabmeat, thawed and drained, ½ cup half-and-half and 6oz cream cheese, cubed. Cook over medium heat, stirring constantly, until cream cheese is melted. Sprinkle in ¼ cup Parmesan cheese, stirring constantly until cheese is melted. Carefully open four or more blintz and sprinkle in about one-tablespoon Parmesan cheese. Carefully close and place on a microwave safe plate. Worm at 70% power for 90 seconds. Cover blintzes with Seafood cheese topping, two or three tablespoons each.

    Wrapped blintzes can be frozen, which is to say, blintz filled crepes wrapped in waxed paper can be place in a container and frozen. Then removed one or two or more at a time and thaw them in the refrigerator or microwave, top them and serve.

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