Spanish-Style Pork Kabobs

 

 

Oh, how I love my Weber grill!!  Living in Texas, I use it year round.  This easy recipe comes from Weber Grills online.    It's very flavorful and great for Summer time grilling.  I hope you give it a try. 

Marinade

• ⅓ cup finely chopped fresh Italian parsley leaves and tender stems
• ¼ cup extra-virgin olive oil
• 2 tablespoons minced red onion
• 1 tablespoon sherry vinegar
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons minced garlic
• ¼ teaspoon ground cayenne pepper

• Kosher salt
• 2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat, cut into 1¼-inch cubes
• 2 large bell peppers, 1 red and 1 green, cut into 1¼-inch squares (I only used red)

Instructions

1. Whisk the marinade ingredients, including ½ teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally. 
2. If using bamboo skewers, soak in water for at least 30 minutes.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. Remove the pork from the bag and discard the marinade. Thread the pork and bell pepper squares alternately onto skewers. 
5. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.                 

 I am sharing this with:


 Make It Pretty Monday

On the Menu Monday
Inspire Me Tuesday
HOME                                                                                            

Full Plate Thursday
Open House
Share Your Cup
Foodie Friday

Festive Friday Fiesta

Weekend Potluck
Seasonal Sundays



Thank you for your visit!  xo

 

Lemony Blueberry Layered Pie

 

 

For my garden tea today, I've made a recipe that was in Good Housekeeping magazine and it's from Luckyleaf.com.  I'm serving it with iced blueberry green tea in my lemon glass from the Dollar Tree.  The snack plate is from our local Trade Days.

 

I filled a glass teapot with fresh lemons and used these unusual flowers I found at the grocery store.   The name of the flower is Eryngium, which I have never heard of.  Don't they look like star bursts?

 

 

If you like lemon, I think you'll love this recipe.  It's not as pretty as it could be, because we were too anxious to cut into it, and didn't let it set up the proper amount of time. 


1 graham cracker crust for a 9" pie, store bought or for homemade, check here
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup powdered sugar
1 (3.4 oz.) box instant lemon pudding
2 t. Fresh lemon zest
1/4 cup freshly squeezed lemon juice
1 (21 oz.) can blueberry pie filling

Combine cream cheese, sweetened condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth.

Add pudding mix, lemon zest and lemon juice; mix until well blended.

Spoon about half of the pie filling into the bottom of the graham cracker crust. Spoon lemon filling on top and spread evenly. Cover and chill for at least an hour.

Spoon remaining pie filling on top just before serving.

I am sharing this with:

On the Menu Monday

Make It Pretty Monday

Tea Time Tuesday

Inspire Me Tuesday
Friends Sharing Tea
Let's Dish!
Share Your Cup

Full Plate Thursday
Tablescape Thursday

Foodie Friday
Anything Blue Friday
Festive Friday Fiesta
Weekend Potluck

Seasonal Sundays 

              Thank you for your visit!  xo

Cherry Pie Bars

 

Won't you join me for some tea and cherry pie bars? I have an extra plate, fork and cup for you!  I am using my everyday Mikasa English Countryside and our wedding silverplate,  Rogers Bros. Reflections pattern.  I decided to take the flatware out of it's case and use it every day and enjoy it. 

 

 

 



I'm using my tiny wagon with my vintage-looking teddy bear, which is sitting on one of my new towels from Marsha, at thebetterbaker.blogspot.com/.  I also used one of the towels on my table. The little plaque is from the $Tree.

 

 

I found this recipe at tasteofhome.com/ and had to give them a try. The base of the bars is a soft batter and it tastes like a wonderful soft sugar cookie.  These would be a great addition to a Memorial Day potluck. Here's my slightly adapted version and they were a big hit at our house!

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups all-purpose flour
• 2 cans (21 ounces each) cherry pie filling (I only used 1 can)


• GLAZE:
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2-3 T. milk

Directions

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.


• Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.


• In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency. Drizzle over top. Yield: 5 dozen.  (I cut mine in larger sizes!!)
 

I am sharing this with:

On the Menu Monday

Make It Pretty Monday

Tea Time Tuesday

Inspire Me Tuesday
Friends Sharing Tea
Let's Dish!
Share Your Cup

Full Plate Thursday
Tablescape Thursday

Foodie Friday
Festive Friday Fiesta
Weekend Potluck

Seasonal Sundays 

               Thank you for your visit!  xo