Summer Entertaing Tips

Enjoy the summer with these tips and links:

Lighten up your summer menus. When planning menus keep food safety in mind.

Shop your local farmer’s market for fresh produce.

Have plenty of beverages and include bottled water to keep your guests hydrated.

In the mood for some new dishes to serve your guests with? Try QVC's melamine dishes.

Supply shade for your guests, whether a tent or an umbrella, give them a chance to get out of the sun.

Consider having an old fashion ice cream social.

Visit about.com for Ball jar entertaining ideas.

Free table plans with DYI

Tipsy Melon

Looking for a refreshing dessert item. This is strictly adult. It is not your usual dessert

What You Need	Directions
watermelon rum knife funnel	To begin, cut a small hole in the watermelon with your knife .Cut deep enough (down to the pink flesh) into the melon and is big enough to hold a funnel. Next, insert the funnel and begin slowly pouring in the rum, the rum needs time to absorb. Pour until the rum will no longer absorb into the fruit. Let it rest in the refrigerate over night

Other choices are vodka and tequila

I'm Back and Have a Good Internet Connection

See you tomorrow with a great recipe for leftover roasted corn.

Panzanella

Want a perfect salad to go with your grilled meat? This is an Italian bread salad, it is quick to make and requires no cooking. If there's an ingredient you don't like, feel free to substitute it with something else or leave it out.

What You Need

Directions

1 large loaf Italian bread cubed into bite size pieces  1/2 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 6 to 8 leaves basil, chiffonad 3 ripe tomatoes, peeled, seeded, and cubed 1 small sweet red onion  sliced and  separated into rings Half a cucumber, sliced into bite size pieces canned tuna fish, drained and crumbled (see list below for additional options) 3 cloves garlic, minced Salt and pepper to taste Optional  items  olives, mozarella,  capers, and anchovies

In a serving bowl stir together the bread, tomatoes,  cucumber,  garlic,onions,  oil, vinegar, basil, salt and pepper to taste until the salad is combined well. Mix in the remaining ingredients and season to taste. Let the salad stand for  about twenty minutes to give the bread time to absorb some flavor, and serve.

Where Quick and Easy Is Heading

Summer is upon us and I think we can never have enough cool menus to serve unexpected company or even our family. We will sneak in some grill items to accent our cold items.

When shopping for ingredients don’t forget to grab a bunch of sunflowers to add to your summer fun. Hope everyone had a great Memorial weekend and stayed safe.

What You Need	Directions
1-1/2 lb. cooked thinly sliced deli roast beef, cut into strips or leftover roast beef 5 cups baby spinach leaves 1-1/2 cups sliced on the bias celery  thinly sliced red onions 1/2 tsp. salt 1/8 tsp. pepper German salad dressing	Slice celery and onions. Make German salad dressing (can be made ahead of time.)  Add celery, onions and beef to greens. Pour dressing around the bowl and work ingredients into dressing to coat.
Dressing 1 tablespoon powdered sugar 2 teaspoons Worcestershire sauce 2 teaspoons ketchup 1 1/2 tablespoons red wine vinegar 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon prepared dijon mustard salt and pepper to taste Put ingredients in a jar and shake to combine, pour over greens and beef just before serving..	Tip: If you pour your dressing around the bowl, and move the greens into the dressing, you will not over dress your salad.

Memorial Day

Everyone please have a safe and happy Memorial Day weekend. Stop and remember those that have fallen and those that are still fighting for our freedom.

I will resume posting again on Tuesday.

Tomato Mozzarella Salad

Pefect to accompany a platter of cold cuts or a grilled steak.

What You Need	Directions
3 pounds tomatoes, cut into 1 1/2-inch chunks  heirloom if you can find them. 8 ounces mozzarella cheese, cut into 1/2-inch chunks Chiffonade 1 cup approximately  loosely packed fresh basil leaves, 3 tablespoon extra-virgin olive oil 3/4 teaspoon sea salt 1/4 teaspoon ground black pepper ½ teaspoon reduced balsamic vinegar 2 teaspoons olive oil	In large bowl, toss the tomatoes, mozzarella, basil, oil, salt,  pepper until evenly mixed. Drizzle the balsamic reduction over the tomatoes and cheese and serve.

The balsamic reduction can be made way ahead and has addition uses. To make the balsamic reduction:
Place the vinegar in a heavy-bottomed, non-reactive pot.  Heat on low, at a light simmer.  Turn the heat to low and reduce until syrupy 1/3 to ½ cup.
The vinegar will thicken as it cools.
This will keep in a cool place for months.

Grilled Corn

Love corn, try this the next time you are grilling!

What You Need

Directions

8 ears fresh sweet corn, remove the silk but keep the husks attached. Cold water, as needed 1/2 cup sour cream 3 tablespoons butter, melted Juice of 1 lime 2 tablespoons whole milk Kosher salt and freshly ground black pepper 1/2 cup finely grated Parmesan cheese (optional sprinkle with chili powder)

Pull the husks up to cover the ears of corn, and place the corn in a large bowl or pot. Cover the corn with cold water, and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour or as long as 4 hours. Gombine the sour cream, melted butter, lime juice, milk, salt, and pepper,  in a small bowl, and set it aside. Preheat a grill to medium-high. Put the rack  about 4-inches away from the coals. Remove the corn from the water but do not remove the husks. Lay the corn on the grill and cook, turning it frequently, about 15 to 20 minutes. Remove the corn from the grill and allow it to cool slightly. Pull the husks back to form a handle, and brush the ears evenly with the sour cream mixture. Roll the ear of corn in the cheese, coating it on all sides. Serve immediately.

Glassware on the patio

Entertaining on the patio? Use Ball or Mason jars instead of everyday glasses or plastic cups. The jars will show off your beverage, keeps it colder longer and  won’t blow away. Plus you are contributing to keeping the planet green.

Shrimp Pasta Salad

This makes a great cold salad, something a little different to add to the menu.

What Ingredients You Need	Directions
2 cups small shell pasta, cooked 1 1/2 pounds cooked shelled shrimp, halved 1/2 cup celery, thinly sliced 1/2 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 1/2 cup chopped seeded peeled cucumber 1/2 small red onion, finely chopped 1/4 cup chopped black olives 1/4 cup mayonnaise 1 tablespoon white wine vinegar	Cook pasta in boiling salted water as directed on package. Rinse under cold water. Drain. In a large bowl, toss pasta in with shrimp, celery, green and red bell peppers, cucumber, olives and red onion. Mix mayo and vinegar. Pour over pasta mixture and mix well. Cover. Refrigerate 2 hours. Just before serving, sprinkle with chopped parsley and reserved shrimp.

Steak Grilling Tips - Q&E Way

Since Memorial day is almost here, I thought we go over some grilling tips. Serious Eats has some great ideas. Check it out. They also have a series on steaks from the Texas Beef Council

I'm Back and Very Happy

I now have a reliable internet connection and will be posting shortly. Since Memorial Day is two weeks away, I will be targeting some quick and easy sides to go with the main star of the day, bbq.

Internet Connections

I am still with a poor internet connection. Hopefully next week we will be back in business, I miss posting and reading your emails.

Bump in the Road

Good Morning,

Thank you for stopping by. I have hit a bump in the road of life. I will not be publishing anything new over the next two weeks, give or take and will be back as soon as possible. I will miss all of you and ask that you keep me in your thoughts.

Sandy

Candy For Easter

Easter candy tacos  by Jessie Oleson
How about a few sheep?

Bacon Q&E

Baked Bacon Don't pre-heat the oven. Line sheet pan with parchment and avoid clean up. Just slide the pan of bacon into a cold oven and close the door. Turn it on and set it to 400°F. Set a timer and check for doneness in about 15 minutes. Times vary  depending on thickness of bacon. For a real treat dredge the bacon in brown sugar before cooking.

Roasted Vegetables

With spring just getting into full swing and summer soon to follow I thought of all the fresh vegetables and some easy ways to prepare them. Great for a family meal or for when entertaining.

Pre heat oven to 400°

What You Need	Directions
2 tbsp olive oil 2 red onions, cut into thick wedges 2 red potatoes, cut into 6 wedges 2 medium carrots, cut into chunks 2 medium parsnips, cut into large chunks 2 zucchini, thickly sliced 4 garlic cloves 1 red bell pepper, seeded and cut into chunks Fresh rosemary sprigs Ground black pepper	Choose your vegetables, include peppers (any color), squash and zucchini, root vegetables (such as onions), Brussels sprouts, crimini mushrooms and asparagus. Cut vegetables into uniform pieces for even cooking time. Spray a large baking pan or ovenproof dish with nonstick cooking spray. Put your vegetables in a bowl and drizzle with a few tablespoons of olive oil, toss to coat. Add rosemary sprigs and season with pepper.  Turn vegetables out onto pan making sure they are in a single layer. Check vegetables in 20 minutes. Remove from oven and turn vegetables over. Roast for an additional 20 minutes, or until vegetables are tender and slightly browned. Option: When vegetables are removed from oven drizzle with a good balsamic vinegar.

Antipasto Salad

Perfect for summer entertaining. Make ahead and let the flavors mingle. Only cooking involved is cooking the pasta. Most of the ingredients except meat and cheese are probably on your pantry shelf.

Antipasto Appetizer or Salad
What You Need	Directions
1 lb. of  curly or tube pasta 8 oz. pepperoni cut into 1/4 inch strips 8 oz. salami cut into 1/4 inch strips 4 oz. capicola  cut into 1/4 inch strips 1 jar pickled mushrooms sliced and drained 1 jar roasted red peppers in oil, drained 1 med. red onion sliced thinly 6 oz. provolone shaved 4 oz. sliced black olive 1 jar pickled artichoke heart drained and chopped (optional 1 pt. cherry tomatoes 4 cloves of garlic smashed red pepper flakes to taste 1/2 cup bottled Italian dressing	Bring 4 quarts of well salted water to a boil. When boil has been reached, add pasta and cook till al dente. Drain and immediately return to pot. Top with dressing and toss. Spread pasta on rimmed cookie sheet and chill for an hour. Bring pasta out of refrigerator and put in large bowl, add meats, peppers, olives,  provolone and toss well. If salad seems dry drizzle a little more dressing and toss. Put in container and cover salad will keep for 3 days.

Feel free to add or subtract ingredients to make the salad your own. Additional items could be shredded carrots,  pepperoncini,  croutons ( add at last minute), green olives. To make a light supper add a can of tuna in olive oil drained and broken into chunks.

Entertaining on QVC

QVC is featuring entertaining products all day Wednesday April 6.
Cooking for a Crowd
Kitchen Clearance
Gourmet Holiday
Kitchen Unlimited with Carolyn

My Fried Rice

This is one of my favorite go to in the freezer. It reheats well and goes with your favorite chicken, shrimp or pork dish. Great  as a side with bbq steaks. Mix and match from the freezer or refrigerator. Add more meat if you want or leave it out altogether. This is an easy comforting dish.This is the dish  when finished.

Rice: This is obvious, of course. You need to start with boiled or steamed white rice. Make the rice the day before to firm it up. Fresh rice will just give you a gummy mess.  If you can't do it the day before, at least let the rice cool in the refrigerator for a few hours.

Fried Rice
What You Need	Directions
2 cups enriched white rice 4 cups water 2/3 cup chopped green pepper 1/2 cup chopped onions 2/3 cup chopped  carrots 1/2 cup frozen green peas 3 or 4 strips of cooked bacon crumbled 1 cup of cubed ham or chicken or shrimp (your call, I usual put in a mixture)  2 T soy sauce 3 tablespoons vegetable (preferably peanut) oil 2 eggs sesame oil, to taste (optional)	In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Heat a wok till the surface is almost smoking. Then add 2T  oil and spread it around till it coats the surface. Crack eggs into small bowl and stir till mixed. Add to wok and scramble. Set aside while you cook the rest of the ingredients. Add remaining oil, the garlic and optional chillies stir for a few seconds. (If you prefer you can par boil the peppers and carrots for a few minutes before adding to the wok.) Add the carrots and stir for a few minutes then green peppers, onion, peas and stir for a few minutes. Add the rice to the pan, making sure to break up any clumps of rice. Stir till the rice is coated. Add your meats and then the bacon, stirring constantly.  Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, salt and pepper to taste and toss again.  Add scrambled eggs and gently fold in to meat, vegetables and rice. Serve. Leftover rice is delicious.

Popular garnishes include green onions cut on the bias and sprigs of parsley.