A time to be thankful for Independence Day and all our veterans have given us.
Red, white and blue!
We’d also like to announce that we have a winner for the BBQ set for booking an outdoor kitchen:
Klara and Charlie Johnson Congratulations!
We are excited to begin this project, and hopefully we’ll be able to post some before & after photos soon.
No Oven Recipes!
Kabobs on the grill
The great thing about this recipe….just 4 ingredients that will easily serve a large group! Use angel food cake or pound cake. It’s delicious either way!
- 1 (16-ounce) pound cake, or whole angel food cake, cut into 1-inch cubes
- 1 quart strawberries, sliced, with 1 cup reserved
- 1 pint blueberries, with 1/2 cup reserved
- 1 (16-ounce) container frozen whipped topping, thawed
For the flag trifle: In a large glass serving bowl, layer half the pound cake, strawberries, blueberries, and whipped topping. Repeat layers once more then garnish with reserved berries in a flag pattern, as shown.
Serve immediately or refrigerate until ready to serve.
*TIP: Try adding raspberries or even a layer of custard in the middle. Or get creative with your cookie cutters that usually only come out at Christmas.
Go green and support your local community by using fresh, local fruit!
2 mangoes, sliced and chopped (you can also buy pre-cut mango in your local fruit department.)
1/4 cup sugar, a little more if the mangoes are tart.
1/2 cup milk, frozen or chilled.
Directions: Put the sliced mangoes in a blender along with sugar and frozen milk. Blend it for about 1 minute. Serve immediately. Double the recipe to serve about 5-6.
*TIP: Add banana, pineapple or coconut water
1 ripe mango
1 1/2 cups fresh pineapple (or frozen if needed)
1 medium ripe banana
handful of ice cubes (or none if using frozen fruit)
1/3-1/2 cup water to blend (or substitute coconut water for a Pina Colada refresher!)
Directions: Place ingredients into blender in the order listed and blend until smooth. Serve with a pineapple wedge or umbrella for fun! Double the recipe to serve 4-5.
Set out a platter of cut chicken, steak and whole prawns. Set out another platter full of cut veggies. We love to support our local community by purchasing local, fresh produce.
Think outside the vegetable box when it comes to kabobs. Here are some ideas:
Sweet potatoes, new potatoes or yukon gold (you will need to steam first, but that’s a quick step on the stove)
Red, green, yellow peppers
Red or yellow Onion
Directions: Coat with olive oil and season with salt and pepper to taste.
*TIP: If you don’t have metal skewers, soak wooden skewers in water before they go on the grill to prevent skewers from burning and breaking.
And fruit kabobs are fun, too!
Have a Happy 4th of July!
From all of us at Sterling Renovations.