Sunday Dinner: An impromptu combination of tri-tip roast, cinnamon squash and mixed vegetables. Tasty.
Because we’re in the California house for a couple of days and will be traveling home on Saturday, we decided to have this impromptu dinner consisting of grilled pork loin chops with steamed carrots and macaroni/cheese as sides. Tasty!
Friday: Fish ‘n’ chips with Buffalo shrimp.
Saturday: Mozzarella stuffed meatballs and pasta topped with Verna’s creamy marinara sauce.
Fathers Day: Surf and Turf – grilled beef tenderloin steaks, baked Atlantic salmon with baked potato wedges, baby green peas and asparagus.
Saturday: Baby back pork ribs with broccoli Cole slaw, cucumber salad and steamed vegetable medley.
Sunday: Crazy Yellow Chicken burritos with prickly pear margaritas. 🙂
Saturday: Grilled honey/mustard pork tenderloin with applesauce, sweet taters and acorn squash.
Sunday: Grilled beef tenderloin steaks smothered in sautéed mushrooms, butter-basted grilled corn-on-the-cob, asparagus and broccoli.
On Tuesday, when we were playing “tourist,” Verna found a bottle of Prickly Pear Syrup on the shelf of a gift shop. She whispered “Prickly Pear Margaritas!” “Count me in” I said. Well, this evening she got the blender out and being a retired bartender (among other vocations) cranked out these beautiful frozen Prickly Pear Margaritas.
The ingredients are four glugs of tequila gold, a cup of lemon-lime Margarita mix, four tablespoons of Prickly Pear Syrup and ice cubes to bring the level in the blender to a little over half. Pulverize the ice, apply lime juice to the rims of the Margarita glasses and dip in salt. Pour the contents of the blender into the glasses and enjoy.
I’m mostly a beer guy, so my limit is one of these every once in a great while. It was quite tasty, though. 🙂
We enjoyed this beautiful Asian salad this afternoon.