Sunday Supper...Fourth of July Recipes

 

As promised today we're sharing a few  recipes...

Red White and Blue Salad

This recipe and images are from Green Lite Bites

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3-4 cups of fresh romaine lettuce cleaned and torn 

About 1/2 cup fresh blueberries

About 1/2 cup fresh strawberries cut in small chunks

1 oz (28g) Crumbled Feta

1 tbsp Sweet Poppy Dressing  (The recipe suggests Trader Joe's bottled dressing)

Wash and prepare all your ingredients.

Top the greens with the berries and cheese. Drizzle on the dressing and enjoy!

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Click here to see our recipe for grilled corn shared earlier in a Sunday Supper At The Lake post.

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The secret to good ribs is in the seasoning...Click here to find this rub...it's our favorite...

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Red White and Blue Sangria...

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From Recipe Girl...We have got to try...

This one is a white sangria with added triple sec and berry-flavored vodka. A little lemon juice and simple syrup, along with blueberries, strawberries, raspberries and pineapple round out the recipe. It has a bit of a patriotic vibe to it with red, white (pineapple… a stretch, I know), and blue fruit floating around, especially if you take the time to cut stars from your fresh pineapple.

She also shared a post 100 red white and blue recipes with the links. You need to check this out!

You've got a few more days to come up with your plan.  

Follow us on Facebook to see additional tips that we will be sharing between now and then.

It's your turn.  Let's talk!

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Sunday Supper...Balsamic Grilled Rosemary Pork Tenderloin...

I shared last week that Sister and I are searching for lower carb recipes these days...Talena's son is a trainer and he has us on quite an excercise and eating regimen right now.  We are trying to change the way we eat and become healthier vs. diet...  I have to admit that I'm feeling better already.

Image via Pinterest

Image via Pinterest

We are working out pretty hard so our diet is high in protein...

This pork tenderloin from Recipe Girl is fabulous.

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If you didn't try the chicken with balsamic, tomatoes and feta from last Sunday...you have to try it. It is delicious and this appears to be another winner...Click here.

This pork tenderloin recipe turns out so tender and moist.

It's great for grilling.

 Ingredients

4 Tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

2 teaspoons crushed garlic

3 Tablespoons chopped fresh rosemary

3 Tablespoons chopped green onions

1/4 cup freshly squeezed lemon juic

1 Tablespoon cracked black pepper

1 Tablespoon sea s

2 pounds pork tenderloin

Directions:

1. Combine marinade ingredients in a large zip baggie. Add tenderloin and massage to work marinade into meat. Refrigerate in marinade for at least 6 hours.

2. When ready to grill, take zip bag out of refrigerator and let sit at room temperature for about 30 minutes before grilling. Preheat grill to medium-high. When ready to grill, oil the grate and wipe down to remove any residue so grates are clean. Remove pork from marinade and arrange on grill. Brown on all sides and cook through (firm to the touch), 8 to 12 minutes total, or until internal temperature in center reaches 150°F.

3. Remove tenderloin from grill and allow to rest 5 minutes before slicing.

We've spent the entire weekend working in the garden...

we will definitely eat outside tonight, and enjoy some of the fruits of our labor...

 

It's your turn.  Let's talk!

Sunday Supper...Balsamic Grilled Rosemary Pork Tenderloin...

It's been a difficult week...but Praise God, our Dad is home and doing better...

We've been eating take out and are ready for hearty food.

Doesn't this look good?... Balsamic grilled Rosemary Pork Tenderloin ...

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Ingredients:

4 Tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

2 teaspoons crushed garlic

3 Tablespoons chopped fresh rosemary

3 Tablespoons chopped green onions

1/4 cup freshly squeezed lemon juice

1 Tablespoon cracked black pepper

1 Tablespoon sea salt

2 pounds pork tenderloin

Directions:

1. Combine marinade ingredients in a large zip baggie. Add tenderloin and massage to work marinade into meat. Refrigerate in marinade for at least 6 hours.

2. When ready to grill, take zip bag out of refrigerator and let sit at room temperature for about 30 minutes before grilling. Preheat grill to medium-high. When ready to grill, oil the grate and wipe down to remove any residue so grates are clean. Remove pork from marinade and arrange on grill. Brown on all sides and cook through (firm to the touch), 8 to 12 minutes total, or until internal temperature in center reaches 150°F.

3. Remove tenderloin from grill and allow to rest 5 minutes before slicing.

This recipe is from Recipe Girl.  Click here to follow.

This is a good side from our good friend Sam with My Carolina Kitchen...

Spicy Grilled Grilled Pineapple and Red Onion Salsa 

Spicy Grilled Pineapple and Red Onion Salsa

Adapted from Cooking Light – serves 4

4 slices of fresh pineapple, about ½” thick each

1 medium red onion, cut into ½” thick slices

Cooking spray, such as Pam

1 tablespoon seeded and minced jalapeno pepper

2 teaspoon fresh lime juice

Kosher salt and freshly ground black pepper to taste

Coat a grill pan with cooking spray and heat over medium-high heat. Add pineapple and onion and cook about 4 minutes on each side or until onion is tender. Remove both from the pan and coarsely chop. Add to a bowl and toss with remaining 2 teaspoons fresh lime juice and chopped jalapeno pepper.

We are tired...it will be really casual...

we'll just get a plate and cozy up to the fire..

I feel better already...

It's your turn.  Let's Talk.

Images via Pinterest.