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Archive for July 29th, 2014

This is definitely an easy please recipe!

So, as I write this I am in the midst of summer vacation, and the only thing I have cooked (?) is wieners in the microwave for my sons lunch (and do not go getting all nutritionally righteous on me … he likes it, and they are simple, which makes HIS life more healthy … because it is so easy to prepare for him, I do not get stressed and then uptight and grumpy … ever heard the old adage … if momma ain’t happy? Oh, how I can digress …).

Obviously, I am not an expert cook! But, it is summer, and I bet that even the best chefs grill hot dogs (just maybe not in the microwave) in the summer.

The recipe today is even easier than hot dogs. And, in case you cannot figure out my unique style of recipe writing, just check out Kraft Recipes where you can find a more traditional style of recipe, in the place where I first found it.

So, guess what is the first ingredient? You got it … meatballs! NO, you do not have to hand form them! Go to your local frozen foods section of your grocery store, and pick up a bag (whatever size floats your boat) of preformed, frozen meatballs (any variety … heck, even the faux meat ones work). These babies need to thaw, in your refrigerator. So, take them out in the morning, go to the beach all day, and then they are ready for you when you get home with a rumbly in your tumbly (in the immortal words of Winnie the Pooh).

Now, when you place your frozen meat product in the refrigerator, remember to place your kabob sticks/skewers in a dish of water, if they are wooden. This keeps ‘burnt offerings’ out of your skewers … aka, it prevents your skewers from burning up. By the end of the day, they will be more wet than your lawn in the Northwest from October to June! For those of you a bit on the slow side … this is NOT necessary for those using metal skewers … enough said.

If you want to be really prepared (and people to call you Martha … Stewart), cut up a red pepper, and a green pepper (and maybe a yellow pepper),  into about 1″ square pieces, also in the morning. That way everything is ready when you get home (and if you are smart, you will just stop at the store and purchase a ready made green salad, and maybe a potato salad, and maybe a nice french loaf too, on your way home too).

Now, when it is show time, you need to mix equal amounts of apricot jam and barbecue sauce, in a bowl, and nuke it ’til it bubbles. Then skewer your meaty (or not so meaty) balls and peppers (in whatever creative manner you choose). Now, place skewers onto hot barbecue grill, and heat until warmed all the way through (somewhere around ten minutes). When they are almost done, brush with delightful saucy stuff. Grill ’til caramelized. And enjoy.

And, if you want to make it look like you put far more effort into dinner than you really did, make sure you rub a bit of the sauce on your cheek before serving 😉

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