Before you don a drool bib, don't forget about yesterday's Poetry Contest. You do NOT have to be an accomplished poet to enter! Cobble together your found poem from the photo caption contest, tweak the lines and email me your entry. YOU could win a bookstore gift card. C'mon.....don't be chicken! :)
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This is one of the meals we enjoyed while my extended family was in town for the long weekend. It was tasty, easy, used the best of summer's fresh local ingredients and the flavors were well balanced.
Simple Green Salad
Hearts of Romaine
Creole Tomatoes
Cucumbers
Cajun Cauliflower
Large head of cauliflower, stemmed and washed
1-cup shredded sharp cheddar
Liberal sprinkling of Tony's (or your own version of Cajun seasoning)
1/2-cup each mayo and mustard
Steam cauliflower until soft, but do not overcook. Drain and remove to serving bowl. In small bowl, mix together mayo and mustard. Slather mayo/mustard mix over cauliflower, sprinkle on Cajun seasoning and cover with cheese. Pop in microwave and heat until cheese is melted.
BBQ Chicken and Grilled Zucchini
BBQ your chicken thighs slowly so you don't burn it. That is the secret to good drilling. The zucchini was cut into strips and marinated overnight in a plastic zippered bag with equal parts lemon juice and olive oil with lots of garlic powder, salt and pepper. Grill until tender but not mushy.
Fruity Sponge Cakes
4 fresh peaches
1/2-carton each of strawberries and blueberries
Whipped Cream
6 sponge cake cups
Clean and stem fruit. Cut into bite-sized chunks into a small bowl. Sprinkle on one packet of Splenda or sweetener of your choice. Let sit in refrigerator a few hours. When ready to serve, spoon fruit mixture into sponge cups. Add large dollop of whipped cream and more fruit to garnish.
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