Monthly Archives: June 2011

Steak ‘Em Up Pitas: Rachael Ray

We inherited a grill from our good friend and we have been getting our grill on almost every night for the past 2 weeks.  IT IS FABULOUS!!  This is such a yummy recipe and great for grilling.  It’s something different besides hamburgers/hot dogs.  Roman even loved eating a “pocket sandwich”.
Enjoy summer grilling!!!!!
  • 1/4 cup 2% greek-style yogurt
  • 2 tbsp. mayonnaise
  • 2 tbsp. prepared horseradish, drained (we don’t like horseradish so we opted out of this and it turned out great)
  • 1 clove garlic, finely chopped (instead of a clove of garlic, I just added some garlic salt to the mixture)
  • EVOO, for brushing
  • 2 onions, cut into 1/8-inch-thick slices, rings left intact
  • Salt and pepper
  • 1 1/2 lbs. filet mignon, cut crosswise into 4 even pieces (we just used a flank steak “for braising” and it worked out great and was cheaper)
  • 4 plain pitas
  • 1 bunch spinach—stemmed, thoroughly washed and dried


  1. Preheat a grill to medium. In a small bowl, mix together the yogurt, mayonnaise, horseradish and garlic.
  2. Lightly brush EVOO on the onions. Place them, rings intact, on the grill (if you have a grill topper, use it here). Season with salt and pepper, cover the grill and cook, carefully turning once, until softened and lightly charred, about 5 minutes; transfer to a bowl.
  3. Pat the beef dry and brush with EVOO; season with salt and pepper. Grill for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing crosswise.
  4. Grill the pitas, turning once, until just warmed through but not crisp, about 1 minute. Slice off the top third of each pita and spread the insides with 2 generous tsp. of horseradish sauce, then stuff with the spinach, sliced meat and grilled onions. Finish with a dollop of the remaining sauce and serve immediately.

Watermelon Treat

SUMMER IS HERE…and I think we have already gone through three watermelons in the last 2 weeks.  We LOVE watermelon.  Some eat it plain, some with salt, some with sugar well here’s a new way to try it and you won’t be disappointed:

Cut some bite size pieces of watermelon, put it in a bowl
Add a some fresh squeezed lime
Sprinkle some sugar

Mix and Viola…a wonderful refreshing, tasty snack. Enjoy your summer 🙂

Easy Peach Pie: Merilee Sorensen

BEST and EASIEST Peach Pie EVER!!!  I got this recipe from my sister-in-law Merilee who is the best maker of all that is sweet.

5-6 ripe perfect peaches (skinned)
1 can sweetened condensed milk
1/4 lemon juice
graham crackers (about 12)
1/4 cup butter
1 pint of whipping cream

Smash about 12 graham crackers and add about 1/4 cup butter.  Press down in a pie dish to make a crust.

Cut and skin peaches.  Pour into the pie crust. Mix sweetened condensed milk and lemon juice, and pour over peaches.  Mix whipping cream and put over top of peaches.

Normally you would probably add sugar and vanilla to the whipping cream, but this pie is already so sweet that you don’t need to.


Roasted Shrimp and Orzo Salad

Here’s another yummy salad we tried tonight.  mmm mmm mmm…we are loving us some salads
  • Kosher salt
  • Olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice, 3 lemons (I only used 2)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts (i seriously only used maybe 1/4 cup)
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion (i didn’t use this onion, i felt like there was enough onion but we aren’t onion people so you might like the red onion)
  • 3/4 pound feta, large diced
  • I also added some cherry tomatoes because we had them in the fridge and they tasted great with the salad


Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al denteDrainand pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pandrizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley,cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Chicken Mango Orzo Salad

YUM YUM YUM!!!  Enjoy a yummy salad during the hot summer nights.  Loved this dish and will definitely make again throughout this summer.

1 1/2 cups – uncooked orzo. Cook (according to package directions), drain and toss w/a splash of olive oil,
3 cups – cooked chicken breast, cubed and seasoned w/salt and pepper
1 cup celery, chopped small,
1/2 cup green onions, chopped small (i definitely didn’t use this much and am thankful I didn’t, i probably used 1/4 cup)

Dressing: (I cut this in half and again, was grateful I did…I don’t like a salad to be over powered with dressing)
1 cup mayonnaise
1/2 cup mango chutney
1 – 2 Tbsp. curry powder
2/3 cup toasted coconut
2/3 cup roasted sunflower seeds
Mix together dressing. Add first 4 ingredients. Top w/toasted coconut and sunflower seeds.

Pesto Pasta: Lacey Clawson

If you love pesto you’ll love this, and your kids will probably love it also.  I call it monster pasta because it’s green which Roman loved and ate it right up.   Bone Appetite!

2 cups fresh basil leaves
a little less than one cup olive oil
1 cup grated parm
1 tsp salt
1/4 c. (heaping) pine nuts
2 cloves of fresh garlic

Blend it in a food processor or good blender and pour over any pasta while the pasta is still hot. My favorite is angel hair. You can also grill chicken with it and serve with parm on the top.