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Thursday, July 14, 2011

Great Weekend Ahead - Take Advantage

Here we are right in the middle of summer and we have a wonderful weekend ahead -so enjoy it.  Take advantage of all summer has to offer in the way of water sports, the beautiful outdoors and good food and friends.  Just remember to take it easy in the heat and wear sunscreen and a hat.

I plan to put the family to work for a bit this weekend, doing some cleaning up around the yard but then we'll hit the pool and relax the rest of the weekend.  But before all that, the whole family will attend the last Harry Potter movie.  Surprisingly, I don't have a Harry Potter themed party planned.  We won't be having butter beer or treacle tart, whatever that is.  My kids will be attending the midnight showing tonight but the older set is waiting for a better hour.

Then there is the good food part.  This weekend, I plan to make a mushroom risotto so cross your fingers for me.  I've made risotto before with good results but I'm hoping for something really special.  Grilling is one of the best ways to cook in the summer not only because of the taste but because it keeps the house cool.  A friend shared the following recipe with me recently and once again, the whole family approved.  I approve because it took me very little time to put together and then my husband cooked it.  Truly a win/win situation.  Serve with the following green salad that's bursting with summer's goodness.

Pork Tenderloin With Basil and Feta
1 package pork tenderloin
1 4 oz. package crumbled feta
1 tbsp. mayonnaise
several leaves of fresh basil
cooking twine
Mix the mayonnaise and feta together in a small bowl.  Spread one of the flatter sides of the pork tenderloin with the feta mixture.  Cover the top with the basil leaves.  Place the other tenderloin on top and secure with cooking twine.  Heat grill to medium and cook 1 to 1/2 hours or until the meat registers 160 on a meat thermometer, turning once.

Green Salad With Blueberries and Strawberries
1 package mixed salad greens
1 pint blueberries, washed
1 pint strawberries, washed
1 cup lightly toasted sliced almonds
3 tbsp. Brianna's Blush Wine Vinaigrette
Place salad greens in a bowl. Top with blueberries, strawberries and almonds.  Drizzle with vinaigrette and toss gently.

I hope you have a great weekend and do something fun!

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