Cool down with some kabobs!

In an effort to find recipes that are quick and uncomplicated for the summer months--I stumbled upon this little jewel. It's really easy and tastes great--the down side-- flank steak isn't a cheap meat (but so TENDER and yummy!).

1 1/2 lbs flank steak, sliced thin

1 1/2 cups soy sauce (I use low-sodium--and I LIKE salt, but it would be too salty with regular)

2 cloves minced garlic

1 tsp fresh ginger

1 tsp sesame oil

Directions: If you are using metal skewers you are good to go, but if using wooden skewers--soak them in water for at least 20 minutes before using them to prevent them from burning to a crisp. You can buy wooden skewers at Shop Rite for around $1 (and you get a lot).

Before steak is completely thawed, cut it into thin strips...it's always easier to cut when partially frozen.

Marinate the steak in all the ingredients for about 1 hour or more. Thread sliced steak onto the skewers and grill on a high flame until done.

To accompany the skewers-- Chris and I have sauteed green beans, garlic and water chestnuts...we have also baked some asparagus drizzled with olive oil...both yummy.

DESSERT...go for a kabob theme and have some fruit kabobs...serve in a long cylindrical vase for an attractive presentation. Here is a good fruit dip: 1 strawberry or raspberry fruit on the bottom yogurt and cool whip--use the whole yogurt (I think a normal yogurt is about 6 oz.?) and then add cool whip until it tastes right to you.

OR..you could do a berry kabob drizzled with some melted dark chocolate...

Enjoy!

Pasta with asparagus and chicken in orange sauce

This a quick and easy, light and tasty summery meal.

Ingredients
Angel hair pasta (any kind will do, but the thinner the better)
Chicken breast
Asparagus
2/3 C orange juice (pulp or no pulp, it's up to you)
2 T Butter
Salt
Pepper

How much of each ingredient you use depends on how many people you're feeding. I usually use one good-sized chicken breast for two people. For the asparagus, if you make an "o" with your thumb and forefinger, however many pieces fit inside there is about a serving. The orange sauce measurements make enough for about 2 people, so adjust as needed.

First off, start some water boiling, making sure to season it with salt.

Lightly peel the asparagus with a peeler. I've only recently started doing this and I think it makes the asparagus much more enjoyable and when you cook it, it comes out nice and bright green on the plate. Set aside.

Melt the butter in a small saucepan over low heat. Add the OJ and let sit over low heat until everything else is ready, stirring occasionally.

Season your chicken breast with salt and pepper. Cook it on the grill or pan fry it in olive oil. If it's ready slightly before everything else, that's fine. Just let it rest until you're ready to serve.

Depending on the thickness of the pasta you use, you'll want to start a shallow pan of water boiling, and drop the asparagus so that they finish about the same time. Thinner asparagus takes about 3 minutes or so, thicker about 5.

Once everything is ready, thinly slice the chicken. Put a serving of pasta on the plate, top with the asparagus and sliced chicken, and pour orange sauce over the top. We usually serve any remaining orange sauce in a small gravy jar for those who want more.

My twist on a citrus-y menu

Spicy Orange Chicken

2-3 pounds of meaty chicken pieces - breasts, legs, thighs, and drumsticks (I used breasts spilt in half)
2 Tbsp olive oil
Salt & pepper
1 large onion, halved & thinly sliced
1 small red sweet pepper, cut into bit-sized strips (I didn't used these)
1 small yellow sweet pepper, cut into bite-sized strips (I didn't used these)
4 cloves garlic, minced (I used jarred - I didn't have fresh)
1 tsp finely shredded orange peel (I zested an entire orange)
1 cup orange juice (I juiced 2 oranges)
1/2 cup chicken broth
1/2 cup bottled hot salsa (I used mild/medium salsa)
15 oz. can black beans, rinsed & drained (didn't have black, used cannelini)
Chopped, peeled avacado - optional (highly recommended!!)

Remove skin from chicken, if necessary. In a very large skillet or a 4-quart Dutch oven cook half of the chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. (Mine only took a few minutes on each side because they were so thin). Repeat with the other half of the chicken. Remove all chicken from pan; sprinkle with salt & pepper. Set aside.

Add onion, sweet peppers, and garlic to the pan. Cook just until onion and peppers are tender. Return chicken to pan. Add orange peel, orange juice, chicken broth, and salsa. Bring to a boil; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. (Mine only took about 15-20 minutes) Add beans to chicken mixture; heat through. If desired, serve with avocado. (I served the chicken over rice with avocado).

And for Becky - Nutrition facts as listed per serving: 305 cal, 14 g total fat (3 g sat fat), 78 mg cholesterol, 402 mg sodium, 15 g carbohydrates, 4 g fiber, 29 g protein. Daily Values: 15% vitamin A, 82% vitamin C, 5% calcium, 14% iron.

Lemon-Blueberry Cream Pie

Make sure you have all ingredients ready to go when you begin...
this is NOT a prepare as you go recipe.

1 cup sugar (I used 2/3 to 3/4 of a cup)
3 Tbsp cornstarch
1 cup milk
3 egg yolks, beaten
1/4 cup butter or margarine
1 Tbsp finely shredded lemon peel (I zested a whole lemon)
1/4 cup lemon juice (I juiced 1 lemon)
1 8-oz carton sour cream (I used plain yogurt - didn't have sour cream. I think this affected the consistency)
2 cups fresh blueberries (I used frozen, hadn't picked yet this year)
9-inch pie crust, BAKED & cooled
whipped cream, optional (didn't use)
lemon curls, optional (didn't use)
lemon slices, optional (didn't use)

In a small saucepan combine sugar and cornstarch (no heat yet). Add milk, egg yolks, butter, and lemon peel. Cook, stirring/whisking constantly (really important to stir the whole time - otherwise it will be lumpy), over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat; stir in lemon juice. Transfer to a bowl; cover with plastic wrap and chill for about 1 hour (maybe a little less would be okay).

Stir sour cream into lemon mixture. Carefully fold in blueberries. Transfer to baked pie crust. Cover and chill for at least 4 hours to set. If desired garnish with whipped cream, lemon curls, and lemon slices/twists. Makes 8 servings.

Nutrition facts per serving: 420 calories, 23 g total fat, (10 g sat fat), 110 mg cholesterol, 161 mg sodium, 50 g carbohydrates, 2 g fiber, 5 g protein, Daily values: 26% vitamin A, 16% vitamin C, 7% calcium, 7% iron.

Ok everyone, it's the moment you've all been waiting for. The first recipe I will be sharing with you is one that has been in my family for many years. It's a great summertime dessert that can be made with just about any kind of fresh fruit. I like to use whatever fruits are locally in season. It is always best to use local produce especially if it's organic. I know that Gregory has already mentioned the use of organic foods and I want to say I can't agree more. Anyway, lets get down to business. The recipe I would like to share is called Oma's German Fruit Coffee Cake. ( I know it's a long name but thats the way it is.) I really enjoy this cake on a warm summer evening out on the deck with friends and family.

The ingredients you will need are as follows:

For the Cake:

2 Cups Flour

1 Tsp. Baking Powder

1/2 Tsp. Salt

1 Cup Sugar

1 Stick Butter (Softened)

1 Tsp. Vanilla

2 Eggs

For the Topping:

2 Cups of Fresh Fruit (sliced if large)

1 Stick of Butter(Not-Softened)

1 Cup Flour

1/2 Cup Sugar

1/2 Cup Light Brown Sugar

Preheat the Oven @ 350 Degrees. Begin the crust by mixing the Flour, Baking Powder, and Salt together. Then in a mixing bowl blend the Eggs, Butter, Vanilla, and Sugar. After the wet mixture is mixed thoroughly add the flour mixture. The dough should be like a wet cookie dough. Lightly grease a 9" x 12" cookie sheet with butter and then spread out the dough by pressing it on the cookie sheet evenly. Then spread the fruit over the dough. Next pour the remaining topping ingredients into a bowl and cut the butter into the flour and sugar. The mixture should look like crumbles the size of a pea (no need for perfection). After the topping is mixed spread it evenly over the fruit and place in the oven. The cake should bake for 35 to 45 minutes. Top should be crispy and firm with a golden color. Let cool and serve with your favorite ice cream. Mine is vanilla. =P This recipe may seem a little long but once you get the hang of it it's relatively quick to prepare and is always a crowd pleaser. I hope you find this recipe easy to follow. If not, please let me know how I can improve it. I would love to hear your feed back. Good luck and enjoy!!!