Sunday, June 19, 2011

Father's Day, Fruit Market,Kabobs, and Fried Zucchini Blossoms

We had to celebrate our Father's Day a bit early. My hubby works third shift and will be sleeping the majority of his Father's Day sleeping. We did our celebrating yesterday. He dragged out the jogging stroller and we pushed my daughter to South Shore Park where they were having a fruit market. I picked up a lot of yummy finds like this elephant ear which is as big as my daughter's head and a table full of food pictured below.

For lunch I made one of our favorites, Portobella mushroom sandwiches with the sour dough bread. Dinner was steak kabobs with mushrooms, Vidalia onions, and red pepper. The appetizer was dill cheese stuffed zucchini blossoms with a side of cous cous.
Beef and Veggie Kabobs

12 skewers soaked in water for about a hour
veggies of your choice (we used mushrooms, Vidalia's, and red peppers)
marinade (we are using A1 New York marinade)
steak(we used fillet we used half earlier in the week)

Tip: place tin foil over your grill grate to save falling veggies

Grill the skewers about 10-15 minutes depending on how you like your steak. I also like using fillet because it's tender.

Stuffed Squash Blossoms

12 to 24 squash blossoms rinsed and bug free (I recommend using 24 they are yummy)
cheese (I used a dill Havarti) cubed
1 cup flour
1 tsp garlic salt
1 tsp herbs de Provence
2 eggs beaten 1 splash milk
3 inches Canola oil
tooth picks

Heat oil to around 350 degrees. If you don't have a thermometer place a small amount of the flower into the oil. You are looking for it to bubble. Combine all the seasonings and flour. In a small bowl mix the eggs and milk. Clean the blossoms. I take out the stamen. Dry the blossoms between paper towels. Place one cube of cheese in each blossom. Secure each with a tooth pick.Dip in the egg and roll in the flour. They fry quickly! (maybe a minute per side) Give them a flip and drain on paper towels.

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