I hope everyone had a fun and safe Fourth of July! J, Trey, and I had a fabulous holiday weekend with lots of friends, family, fun and food. Here are the highlights and a delish recipe.
Kelli and Mike invited my parents and us over for a first-class BBQ…
Mom made these adorable flag cupcakes for dessert and Mike was the master chef for the rest
Italian Grilled Portobello Mushrooms
Mini Reubens
Adapted from Food Network Get Grilling
For Sauce:
3 T unsalted butter (you could use Land O’Lakes whipped)
3 T cider vinegar
1/4 C Dijon mustard
1/2 C whole-grain mustard
3/4 C peach jam or preserves
Prepare grill to high heat. Position a drip pan under the grate on the cooler side of the grill. Brush the chops on both sides with salt and pepper and oil. Set aside for 15 minutes. Grill chops over heat until brown on both sides about 4 minutes per side. Move them to the cooler side and brush with sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until thermometer inserted into chop reads 140F. Let rest 10 minutes.
Jordan Creek Dueling Pianos and Fireworks
my boys 🙂
Lake Panora
We did all the summer appropriate activities…