Chocolate-peanut butter covered Peanuts

Lastnight the boys were begging me to make them a treat. I really had nothing, such as rice crispy cereal or butter, or eggs lol...so we couldn't do cookies or anything. But I did have roasted peanuts and a bag of milk chocolate/peanut butter chips. So we whipped up this effortless yummy treat~

poor chips into microwave safe bowl

after microwaving for about 45 seconds, stir melted chips

Add however many peanuts to make the right consistancy

drop by rounded teaspoons onto foil or wax paper. Let set and enjoy!

Lorissa's BBQ'd Frenchbread

Seriously people! I know this sounds odd, but it is so yummy! Everytime I visit Powell in the summertime, I just know I get to look forward to having a BBQ with my longtime friend, Lorissa, and her mom, Lori. I grew up enjoying this bread with the BBQs at their house. And, hate to say, I could eat a half a loaf all by myself, it's that good :)  TRY IT! Enjoy it! or call me crazy lol

1 loaf frenchbread
1/2 stick butter (SOFTENED)
Barbeque sauce (I used Sweet Baby Rays)

slice bread lengthwise

Spread 1/2 stick butter over both pieces-it will be somewhat of a thick layer

put some BBQ sauce on each piece, spread

Grill over hot coals for a about 5 minutes. check on it every couple minutes. It's done when there are some grill marks and when the BBQ sauce looks somewhat "caramelized". Slice and serve!

making the Garlicky Scallion Marinade

Aaron pooring in the olive oil

it helps to squeeze the lemon using your fingers as a "slotted spoon" to catch the seeds

Isaac whisking the marinade

Grilled Steak with Garlicky Scallion Marinade

This is by far one of the best steak recipes you'll ever try.  It's amazing. The flavor! My husband was speechless it was so good. The marinade is genius

Serves 8

1/4 cup soy sauce
1/4 cup EVOO
3 Tbl fresh lemon juice (1/2 large lemon)
8 garlic cloves, minced
2 scallion bunches, thinly sliced
1 pound, 14 oz steak

1. Whisk soy sauce, olive oil, lemon juice, garlic, and sliced scallions in a small bowl. Reserve 1/4 cup of the marinade for later. Place steak in a large ziplock bag, pour remaining marinade over meat, and turn steak to coat. Refrigerate for as long as overnight- I only had time to marinade 1 1/2 hours..I can only imagine the amazing flavor if it were to sit longer.
2. Preheat grill to medium-high. (If you are using a charcoal grill (which I used) coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Remove steak from marinade; discard marinade. Grill to desired doneness, about 7 minutes per side for medium-rare.  Last few minutes of grilling, baste the steak with the 1/4 cup reserved marinade.

 

3. Serve with cantolope and BBQ french bread (recipe follows)  ENJOY!

Greek Salad

Serves 6 to 8
Start to finish:  30 minutes 

The onion and cucumber marinated in the dressing adds such awesome flavor to this- yum! And the mint was an enjoyable flavor too. The boys helped dump all the amazing, fresh ingredients. It was alot of fun. And so colorful! Feeling guiltless when going in for seconds is a plus too ;) 

Dressing
6 Tbsp EVOO (extra virgin olive oil, but I'm sure you knew that)
3 Tbsp red wine vinegar
2 tsp minced fresh oregano or 3/4 tsp dried (I used dried cuz that's what I had)
1 1/2 tsp fresh lemon juice
1 garlic clove, minced
1/2 tsp salt
1/8 tsp pepper

Salad
1/2 red onion, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and sliced
2 romaine lettuce hearts, torn into bite-sized pieces
1 pint grape or cherry tomatoes, halved
1 (8-oz) jar roasted red peppers, rinsed and cut into 1/2 inch wide strips)
1/4 cup minced fresh mint
3/4 cup Kalamata olives, pitted
5 oz feta cheese, crumbled (1 1/2 cups)

Whisk all of the dressing ingredients together in a bowl large enough to hold the salad. Add the onion and cucumber and allow to marinate for 20 minutes. While marinating, chop your veggies. Add romaine, tomatoes, peppers, and mint to the bowl and toss. Sprinkle with the olives and feta. Or arrange the salad on a platter or on individual plates and sprinkle with olives and feta. Enjoy the goodness!

(America's test kitchen cookbook)