Saturday I splurged on steamed crabs! Crazy expensive now but oh so good! Of course I completely ruined my food budget for the next two weeks but sometimes you just have to go a little crazy and take the plunge! I love love love steamed Maryland blue crabs with Old Bay seasoning --- ahhh, too too good. When I was a kid they were $5 a dozen and they were HUGE! Now they are $32 a dozen and they called them heavy mediums but seriously - back in the day we would have thrown them back as too small. Just another example of the sad state the Chesapeake Bay is in.
We went to the park/playground near our house.We were the only ones there for most of the time. It was so pretty and quiet. The weather was perfect.
Jason didn't come with us but Molly, Ryan, and Kellie had a great time together.
I made my favorite cheese cake for dessert - the yum factor on this is off the chart!
and we had kabobs - chicken, mushroom, red onion
and steak, cherry tomato, zucchini
they are very good. Here are the recipes:
Lemon Chicken Kabobs With Mint Marinade
4 Boneless Skinless Chicken Breast Halves
1 (8-oz) Package Small Whole Mushrooms (about 1 to 1 1/2 inches in size)
1/4 Cup Fresh Lemon Juice
1 Tbsp Finely Chopped Fresh Oregano or 1 tsp dried oregano leaves
1 Tbsp Finely Chopped Fresh Mint or 1 tsp dried mint leaves
1/2 tsp Salt
2 Tbsp Extra Virgin Olive Oil
1 Garlic Clove, Minced
1/4 Red Onion, cut into 4 wedges
Hear Grill. Cut each chicken breast half into eight 1 inch pieces. Place chicken and mushrooms in a resealable food storage plastic bag or a 13x9 inch (3 quart) baking dish.
In small bowl, combine lemon juice, oregano, mint, salt, oil, and garlic; mix well. Add to chicken and mushrooms; toss gently to coat. Seal bag or cover dish. Let stand at room temperature for 10 minutes to marinate, turning or stirring once.
When ready to grill, alternately thread chicken pieces, mushrooms and onion wedges evenly onto four 12 to 15 inch metal skewers; discard marinade. Place kabobs on gas grill over medium high heat or on a charcoal grill 4 to 6 inches from medium high coals. Cook uncovered 10 to 14 minutes or until chicken is no longer pink, turning once. Serves 4
Sirloin, Zucchini and Cherry Tomato Kabobs in Red Wine Marinade
1/4 Cup Worcestershire Sauce
1/4 Cup Dry Red Wine
2 tsp Dried Italian Seasoning
3/4 tsp Salt
1 Tbsp Extra Virgin Olive Oil
1 Pound Beef Sirloin Steak, cut into 24 (1 inch) pieces
2 Medium Zucchini, cut into 3/4 inch slices
8 Cherry Tomatoes
Heat grill. In resealable food storage plastic bag or medium nonmetal bowl, combine Worcestershire sauce, wine, Italian seasoning, salt and oil. Mix well. Add steak, toss to coat. Seal bag or cover bowl. Let stand at room temperature for 15 minutes to marinade, turning or stirring occasionally.
When ready to grill, alternately thread steak, zucchini, and tomatoes evenly onto eight 8-inch metal skewers; reserve marinade. Place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush kabobs with reserved marinade; cover grill. Cook 5 minutes.
Brush kabobs with reserved marinade; turn and brush again. Cover grill; cook an additional 4 to 7 minutes or until steak is of desired doneness. Discard remaining marinade. 4 servings.
They are both very yummy. Try them.