Perfect Summer Marinade

 

This simple and delicious marinade is a summer classic in my house. It’s excellent on steak, chicken and or vegetables.

Mix equal parts Worcestershire sauce, soy sauce and Italian dressing (I like to make mine from the powered mix) 

Pour over food and marinade in the fridge for at least an hour but all day or overnight is extra good. 

Grill or roast until cooked and

Great Summer Apps

Guacamole 

1. Chop 6 cherry or grape tomatoes, 2 slices of onion, 1-2 Tbsp cilantro and place in a bowl

sprinkle with 2-3 Tbsp lime juice and let soak for an hour or so

2. Mash 2 ripe avocados and add to the vegetables. 

3. Mix and add salt to taste.  

Fresh Salsa

Ingredients 

1 carton of cherry or grape tomatoes

½ yellow or orange bell pepper

1 jalapeno (leave out for mild, add for spicy)

¼ cup diced onion

1-2 Tbsp chopped cilantro

2 Tbsp lime juice

Directions

1. place all ingredients in a food processor and pulse until at desired consistency

2. Serve with tortilla chips

*for those wanting extra spice try adding a habanero pepper! 

Potato Side Dishes

Hash-brown Casserole 

1 cup sour cream

1/4 cup diced onion

1 can cream of cheddar cheese soup

1 tsp salt

1/2 tsp pepper

1 cup grated cheddar cheese

1 lb hash browns

Topping - 1/4 stick melted butter 

2 or more cups frosted corn flakes

1. Mix together sour cream, onion, soup, salt, pepper

2. In a 9x13 glass baking dish spread 1/2 of the hash browns

top with 1/2 soup mixture and 1 cup cheese

3. Make a second layer with all steps

4. Sprinkle with frosted corn flakes and pour over melted butter

Bake at 350 for 45 min - 1 hour until heated through and cheese is melted. 

Fried Potatoes

1. Peel and thinly slice 4 medium potatoes
2. dice 1/2 onion
3. In a non-stick skillet heat 2 tbsp oil
4. add potatoes, onions, 1 tbsp butter and 1/2 tsp salt
5. Pan fry until crips and golden brown.

Creamy Potato Salad

1. Chop and boil 1 package of new potatoes

2. allow to cool

3. in a bowl mix together 1/2 cup mayo, 1 tbsp vinegar, 1 tbsp sugar, 

2 Tbsp whole ground mustard, 1/2 tsp salt

4. Add cooled potatoes and sliced green onions and mix until combined

5. ** Optional: add some diced boiled eggs. 

Sourdough Discard Hot Dog Buns

 

Ingredients 

1 cup milk

1/2 cup sourdough discard

3 cups flour

2 Tbsp sugar

2 tsp yeast

2 Tbsp oil

1 tsp salt

Directions

1. In a bread maker place all ingredients and use the dough setting 

2. turn out dough on a greased surface and divid dough into 12 sections

3. roll each section into a log and place in a greased 9x13 baking dish 

4. Cover with plastic wrap or a towel and let rise to double in size

5. Bake buns in a 400 degree oven for 20 mins

6. Brush with melted butter and let cool

7. Slice or cut out center of each bun to fit the hot dog

Eat right away or store in freezer until ready to use. 

Homemade Fruit Flavored Lemonade

Classic Lemonade

8 lemons

1 1/2 cup sugar + 1 cup water (melt sugar to make a simple syrup) 

8 cups water

Fruit Syrup 

1 cup fresh or frozen fruit

1/4 cup sugar

1 tbsp water

**Boil until fruit breaks down, blend until smooth using an immersion blender

(strain out seeds from seeded fruits) 

Add to classic lemonade. 

 

Sourdough Discard Hamburger Buns

 

 

Ingredients and Instructions: 

1. In a bread machine place 

1 cup milk

1 egg

1/2 cup sourdough discard

2 Tbsp sugar

2 Tbsp avocado oil

3 cups flour

1 Tbsp active dry yeast

1 tsp salt

2. Turn machine to dough setting

3. When done turn out and divide into 12 pieces

4. Form 12 buns but rolling into a ball and slightly flattening out each piece 

5. Place on a baking sheet with parchment paper (I use 2 small trays 6 buns on each tray) 

6. Bake at 375 degrees for 15-20 min

7. Brush tops with melted butter and serve or wrap in plastic wrap and freeze for later.