Sunday, August 8, 2010

A Sunday Dinner Menu

While we try to teach our children all about life,Our children teach us what life is all about. ~Angela Schwindt

I always loved Sunday dinners as a kid, so I try to make sure my kids are home with us so we can have our family together. During the summer it's nice to grill, and get everyone involved in the meal, then afterwards play a game of horseshoes, swim or take a walk. Today I have a nice menu for a relaxing Sunday summer meal. I've used lemon thyme in the recipes, but if you don't grow it, you can use dried thyme instead. I've also crushed dried thyme and dried lemon rind together for a nice alternative. I have included an easy fruit dip instead of a dessert.

Salmon Burgers

1 can (14.75 ounces) salmon
1 large egg, beaten lightly
1/2 cup bread crumbs
1 tablespoon minced chives or green onion
1 tablespoon lemon juice
1 tsp. minced fresh lemon thyme (1/2 tsp. dried thyme)
1/4 tsp. black pepper
Hamburger Buns

Drain the salmon and pick out the bones. Combine all the ingredients, except for the buns. Chill the mixture for 1/2 hour or longer. It will form into patties much easier. After chilling, form this into 4-6 patties, depending on the size you make them. The recipe easily doubles. Place a piece of foil over the grill grate and spray it with cooking spray, or melt butter/margarine on the foil. Place the patties on the foil and cook until the patties are browned on each side, and cooked through. You can also pan fry these.

Lemon and Herb Potatoes

4 medium red potatoes
2 tsp. lemon thyme, minced
1/2 tsp. dried, crunch rosemary
4 tsp. vegetable oil
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper

Scrub the potatoes and cut into cubes. Place in a pan, cover with water and boil until they are just tender. Drain. In a large skillet place the oil and heat on medium. When the oil is heated, add the potatoes and brown lightly. Sprinkle with the herbs, salt and pepper. Sprinkle the lemon juice over that, and toss/mix everything in to the potatoes with a spatula. Serves 4-6

Green Beans and Onions

1 lb. fresh or frozen green beans
1 tablespoon vegetable or olive oil
1 large sweet onion, halved lengthwise and thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper

Wash, and snip the ends of the beans, then cut into 1-2 inch pieces. Cook the beans in boiling water for 10-12 minutes until just tender. Drain. Heat oil in a large skillet. Sauté onion until . Stir in green beans, salt and pepper. Heat through.

Note: You can use frozen green beans if you thaw them first.

Summer Fruit Dip

1 (8 oz.) package cream cheese, softened
1 small jar marshmallow cream

Place marshmallow cream and cream cheese into a bowl and combine with a mixer til smooth and creamy. Use as a dip for strawberries, apples or other firm fruit.

Note: You can add a little vanilla extract, milk or fruit juice to this to thin it and add a slightly different flavor.

On OFL we have another great summer grilling menu.

1 comment:

Leave us a tip, a comment or just say hi!