Well, I have been cooking up a storm! It started with the stormy holiday weekend. Couldn’t go the beach in Michigan, so I spent most of my time cooking and baking. Let’s see….I made a corn salad with leftover corn on the cobb. If it hadn’t been raining, I’d have grilled them before cutting the corn off the cob. So, corn, cilantro, julienne radishes, sweet onion, grape tomatoes, fresh lime juice, a little olive oil, salt, and pepper. I think I’ll be posting a grilled corn salad recipe soon only I’ll add a little avocado and bacon. I also made two half sheet pans of cinnamon rolls. I’m telling you, if you haven’t tried these, please do! They are SO delicious.
Of course, the day we had to leave Michigan to get back home the weather was gorgeous. Had to return on Monday to make a luncheon for 17 to be delivered on Tuessday at 12:15. I did my shopping on Friday.
Luncheon Menu:
Grilled Lemon and Herb Chicken Kabobs
Caramelized Onion and Toasted Panko Pasta
Mixed Greens Salad with Toasted Walnuts, Craisins, and Feta, with Sweet Apple Cider Vinaigrette
Grilled Vegetable Salad
Dessert:
Chocolate Cupcakes with Cream Cheese Frosting
Pumpkin Spice Cupcakes with Cream Cheese Frosting
This was a fabulous summer menu! Will be sharing most of these recipes with you as soon as I can photograph them! The grilled vegetable salad was one of the prettiest salads I’ve served. I simply grilled zucchini, yellow squash, red onion, mushrooms, and assorted bell peppers. I drizzled a simple balsamic vinaigrette over the warm vegetables. Terriffic served warm or at room temperature. This was a keeper!
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