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FBF: “Grate” gift for Dad Cupcakes

June 18, 2012


Grate” Gift for Dad Cupcakes

Click on image to see full post from 6/16/2011

FBF: Romaine Salad with Avacado

June 1, 2012


Romaine Salad with Avacado

Click on image to see full post from 6/2/2011

FBF: Polynesian Sausage Kabobs

May 25, 2012


Polynesian Sausage Kabobs 

Click on image to see full post from 5/24/2011

FBF: Orange Jam

May 18, 2012


Orange Jam

Click on image to see full post from 5/17/2011

FBF: Wedge Salad

May 11, 2012


Wedge Salad

Click on image to see full post from 5/10/2011

Italian Chicken & Corn Kabobs

May 10, 2012

Hope you aren’t tired of kabobs yet!

1 stick butter, melted
1 package italian seasoning
4 ears of corn, sliced in 1-1/2 inch rings
3 boneless chicken breasts, sliced into 1-inch chunks
2 large green bell peppers, cut into 1-inch pieces

  • Combine butter and seasoning, set aside.
  • Alternate between corn, bell peppers and chicken on a metal skewer (or wood skewers that have been soaked in water). Baste the butter mixture over top.
  • Grill on medium heat for 8 to 10 minutes, rotating as needed. Baste with butter mixture again towards the end of cooking time.
  • Serves 4 (2 adults and 2 kids, or it can serve 3 adults, or 6 kids….)

Buffalo Ribeye Steak

May 8, 2012

Found these steaks at Swiss Meat Co store and wanted to give buffalo a try–heard it was a very good piece of meat!

2 buffalo ribeye steaks (individual serving size)
2 tablespoons olive oil
3 tablespoons fresh oregano, chopped
2 garlic cloves, minced

  • In a small bowl, mix olive oil, oregano, and garlic and rub over the steaks. Let the steaks sit out for about 30 minutes to get to room temperature.
  • Grill over LOW heat, 4-5 minutes on each side. Buffalo is served rare to med-rare for the most tender flavor. Internal temps should be about 125 degrees F.

The taste is very similar to beef ribeye steaks–so don’t be afraid to try something new!