One Dish, Two Ways!

Perfect Summer Supper II

Perfect Summer Supper II

Hi all,

I feel I have been leaving you all high and dry with my recipes. Honest to goodness, I want to do better!!

The other night, it was POURING cats and dogs but we are crazy and like to grill in the rain! We have a covered patio so it is relaxing to grill and listen/watch the rain around us. Since temperatures have been creeping back into the upper 80’s (despite all the rain!) I can’t justify it being a fall recipe 🙂

We have a modge podge of goodies for today. Measurements for spices are all by taste and preference 🙂

Shay had a big old T-bone steak with grilled asparagus, smashed potatoes, grilled zucchini and salad.

I had a lovely gluten-free pasta dish with grilled grape tomatoes and mushrooms along with some salad and green zucchini. Perhaps I had a little potato as well 🙂

Perfect Summer Supper II (Shay’s Way)

  • Steaks of your choosing (He likes New York strips and T-Bones but any kind will do)
  • Italian dressing
  • 1 bunch of asparagus
  • Olive oil
  • Garlic salt
  • Parmesan cheese
  • Zucchini
  • 6 Golden or Red Potatoes
  • Butter
  • Cheese
  • Bacon bits
  • Salt and pepper to taste
  • Tony Chachere’s Creole Seasoning

Marinate your steak in Italian dressing. His steak was so big that I had to use a 8×8 pyrex casserole dish. I drizzled Italian dressing over the top and a little on the bottom (though it naturally will fall off the steak into the bottom of the dish). Marinate for about 30 minutes. Shay seared it on the side panel of the grill for about 10 seconds per side and then grilled his steak on a medium high setting for about 4-5 minutes per side.

For the potatoes, I loosely followed The Pioneer Woman’s Crash Hot Potatoes recipe. In a dutch oven, I threw in about 5-6 Yukon gold potatoes, covered them with water, and brought the oven up to a boil. Boil your potatoes until they are fork tender. Drain the water and set aside. On a cookie sheet, drizzle on some olive oil. Place your potatoes on the cookie sheet and smash them with a potato smash. Smash at least 2-3 times. Then, sprinkle on your seasonings (Shay’s had lots of Tony Chachere’s and mine salt and pepper) and a brush little bit of olive oil on top (or you could spray the tops of them with PAM). Bake in a 450 degree oven for about 20-25 minutes or until they are looking crisp. At one point, I took mine out and left Shay’s on. I sprinkled on some cheese and bacon bits and stuck them back in for a few minutes.

For the vegetables, Shay sliced off the ends of the asparagus, drizzled on olive oil and garlic salt and cooked them on the grill over medium heat. They cooked for about 20 minutes while turning them every couple of minutes. For the zucchini, he cut them into slices of medium thickness, drizzled on olive oil, and sprinkled on the garlic salt. Cook on the grill over medium heat until tender.

Perfect Summer Supper II (Shan’s Plan)

  • 1 package grape tomatoes
  • 1 package cremini mushrooms
  • 1 pound gluten free pasta ( I like to use brown rice pasta)
  • Olive oil
  • Everything But the Bagel seasoning from Trader Joe’s

After you have cleaned your veggies, mix them in a bowl with a little olive oil and Everything But the Bagel seasoning. Shay cooked them over medium high heat in a grill basket until they were tender. The mushrooms also turned a nice brown color. Cook your pasta according to package directions. Drain once cooked and toss your grilled vegetables in. I also added some of the grilled zucchini for extra vegetables. Delicious!

So there you have it! Another summer supper for us!

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