Sample Menu....

Summer Selections From

Forkful of Simplicity Cookbook...

Start Off With A...

Bikini Martini And Some 

Jersey Shore Crab Dip

Then Grill Up Some...

Garlic Shrimp And Zucchini 

Served Alongside Some 

Lemon Kissed Orzo 

Finish Up With...

A Key Lime Pie And A Twisted Expresso

OR 

Start Off With A...

Senorita Sangria And A Taste Of Italy Mozzarella & Tomato 

Then Grill Up Some...

Wine & Dine Mussels Served Alongside A 
Hail Caesar Salad 

Finish Up With...

A Very Berry Tart And Lime Licor 43 Drink

ENJOY...Always With Love!  

Cracking Corn

So Simple...

1 Can Corn (drained and rinsed)
1 Small Green Bell Pepper (diced)
Salt/Pepper
Olive Oil
Frank's Red Hot Sauce

Add corn and pepper to a bowl
Season with salt/pepper
Drizzle with olive oil
Add 15-20 shakes (or to your liking) of Frank's Red Hot Sauce
Mix well
Let stand 5 minutes
Serve alongside chicken or steak

***If you like this recipe..check out our cookbook Forkful of Simplicity.  They are available for purchase at http://forkfulofsimplicity.blogspot.com...Enjoy!   

Forkful of Simplicity Cookbook...

Looking for something different to cook, having some company over this weekend, need some fresh ideas for food...then check out our cookbook...Forkful of Simplicity...they are now available to purchase at http://forkfulofsimplicity.blogspot.com

Just Peachy Chicken

So Lite but Oh So Delicious...

4 Boneless/Skinless Chicken Cutlets
Salt/Pepper
4 Peaches (sliced thin)
1 Lime (zested and juiced)
8 Basil leaves
Olive Oil

Preheat oven to 350 degrees
In a glass dish place chicken cutlets
Season both sides with salt/pepper
Top chicken with peach slices
Top with lime zest and juice
Place two basil leaves per piece of chicken
Drizzle with olive oil
Bake for 20-30 minutes until chicken is cooked through and juices run clear

Steak Fajitas

Packed With So Much Flavor...

1 Top Round Thin Cut Steak
Tequila
1 Lime (juiced)
Salt / Pepper
Vegetable Oil
1 Medium Onion (sliced)
2 Red Bell Peppers (sliced)
Handful of Cilantro (minced)
Flour Tortillas
Sour Cream
Cheddar Cheese (shredded)

Place the steak  Zip Lock Bag
Add one jigger of Tequila, lime juice, a few grinds of pepper, and
vegetable oil to coat the steak
Refrigerate for 4 hours

In a grill pan heat 2 tablespoons of vegetable oil
Add onions and peppers
Season with salt / pepper
Cook till soft about 5-8 minutes
Place cooked vegetables in a bowl and add cilantro
Re-season with salt/pepper if necessary
Cover to keep warm

Remove steak from Zip Lock Bag and place in grill pan
Season with salt
Cook 3-4 minutes on each side
***Remove meat from grill pan and allow it to rest for 2 minutes then thinly slice
Serve with onions, peppers, flour tortillas, sour cream, cheddar cheese

***Meat will continue to cook while resting.