For this month I chose to stay in and write about my family’s Sunday night traditions in the summer.
I know it is not quite summertime, but the smell from the grill made me realize it is just around the corner.
For this particular Sunday night grilling, we chose a New York Strip Steak with light seasonings of salt and pepper.
It was cooked just to my liking of medium. It was juicy and tender— and melted in my mouth.
For the vegetable we prepared a zucchini boat. Simply take half of the zucchini, hallowed out and stuffed with bread crumbs, cream cheese and Parmesan cheese. There is nothing quite like this volcano of tastes in your mouth.
For the potatoes, Brad made his famous twice baked. There are a lot of ways to enjoy potatoes, but there’s no two ways about it double baked is twice as good!
So until next time … Enjoy your family time and the meals you share together!
From our table to yours, “Thank you for the world so sweet. Thank you for the food we eat. Thank you for the birds that sing … Thank you, God, for everything!”
Have a blessed and happy Mothers Day!
P.S. Here’s the recipe I used for zucchini boats… Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray. Hallow out zucchini and bake for 6 or so minutes. Remove from oven. Blend a mixture of Italian bread crumbs, cream cheese and Parmesan cheese. Stuff zucchini and sprinkle with Parmesan cheese. Bake for another 8-10 minutes and test zucchini for tenderness. It’s done when the cheese topping melts and it looks golden brown.
