{"id":605,"date":"2010-07-01T08:10:00","date_gmt":"2010-07-01T12:10:00","guid":{"rendered":"http:\/\/www.michellebeachy.com\/blog\/thursday-july-1-2010\/"},"modified":"2010-07-01T08:10:00","modified_gmt":"2010-07-01T12:10:00","slug":"thursday-july-1-2010","status":"publish","type":"post","link":"https:\/\/www.michellebeachy.com\/blog\/thursday-july-1-2010\/","title":{"rendered":"Thursday July 1, 2010"},"content":{"rendered":"

You know how little children will give another child a toy so they can have the one the other child is playing with? Well, I’m about to share lots of food pictures with you in hopes that you will tell me what you’ve been eating. Some parts of me are just not very grown up yet.<\/p>\n

I’ve been coping pretty well with cooking allergy friendly food until the dog days of summer hit. And suddenly I’m so tired of cooking slow food international. I want to throw some hamburgers on the grill or better yet some hot dogs so I don’t even have to form hamburger patties. But I can’t. Liam loves hamburger but with not being able to put anything on it at all, it’s a pretty dry bite and he ends up gagging. But if I have to put rice with roast beef and gravy down in my planner one more time in the next seven days I’m going to croak.<\/p>\n

Here are a few things I’ve been able to throw in to break up the big cooking days at least a little. Please tell me what you’ve had fun doing this summer. Even if it’s not allergy friendly, it may spark my brain with an idea for a substitute.<\/p>\n

This has quickly become our favorite chicken breast recipe hands down. I know italian dressing is a quick marinade and I still like it, but it almost always has some form of soy or dairy in it. You can find the recipe here.<\/a><\/p>\n

\"June<\/a> <\/p>\n

Tuesday night we celebrated summer with these yummy bacon potato bundles.
\"June<\/a>
Peel potatoes and cut into wedges and put on a sheet of tinfoil. Add slices of peppers and onions generously. One of these days I am going to remember to throw in some fresh mushrooms. Top with two slices of bacon and sprinkle liberally with garlic salt and Lawrys seasoned salt. How I do love the people at Lawrys for not adding MSG. In the original recipe, you grill these then top them with cheese and grill just long enough to melt the cheese on them. Since Liam can’t have cheese I’ve forgotten to add it and we don’t even miss it. That’s saying a lot with a cheese addict like me. Just the same, cheese is amazing here. The bacon grease drips down into the potatoes and gives this bundle an mmmmmm, mmmmmm, mmmmmmmmmm flavor. Since Liam reacts to the nitrites in bacon, we’ve found wonderful, organic bacon at Whole Foods that tastes like meat instead of pig fat. And me, the tolerates bacon person, has fallen in love. We add a little bit of olive oil because this bacon doesn’t have much fat and our potatoes were turning out a little dry. Pair this with any salad and find your tastebuds tingly with delight. <\/p>\n

\"June<\/a>
\"June<\/a>
\"June<\/a>
\"June<\/a>
\"June<\/a>
\"June<\/a>
\"June<\/a> <\/p>\n

“Hats off to summer!” It’s what the boys and I yell while we wave our popsicles in the air at pool time, too.<\/p>\n

\"June<\/a> <\/p>\n

Roasted marshmallows are the perfect dessert.
\"June<\/a> \"June<\/a> \"June<\/a> \"June<\/a> <\/p>\n

One hot, hot Saturday when “the men” were all working on the front walk in the afternoon sun, I was trying to think up a new smoothie concoction. Instead, I ended up with grape milkshakes. I have grape juice concentrate in the freezer that I don’t like and wondered what it would taste like with icecream. So I mixed the two together, added a touch of honey to Liam’s to disguise the goat milk flavor, and “the men fell in love. With me, too. <\/p>\n

\"June<\/a>
\"June<\/a>
\"June<\/a>
\"June<\/a>
\"June<\/a> <\/p>\n

That along with some ryvietas and hummus made a perfect lunch break. Except Liam had to eat leftover rice instead. When we were in Ireland we learned about ryvietas. You can find them here, just with different names sometimes. It’s a thick, hard cracker that is just perfect topped with mayo, slices of peppers and tomatoes and cheese. Oh, my. Even David the meat lover thinks they are perfect.<\/p>\n

And then of course there was David’s birthday meal which I would love to replicate every other day if I’d have that in-house chef I was referring to you know.<\/p>\n

Steak kabobs over rice with hummus on the side, ceasar salad with my aunt Janice’s marvelous homemade dressing, and toasted bread with bruschetta. Definitely not happening every day, at least not the full version of it. This has got to be the most economical way to make steak. I used a 3\/4 lb for all four of us and we were all stuffed! I used this marinade<\/a> for the steak and popped the vegetables in, too, for the last five minutes or so.<\/p>\n

\"June<\/a>
\"June<\/a>
\"June<\/a>
\"June<\/a>
\"June<\/a> <\/p>\n

Last night I was lucky enough to have plenty of safe leftovers for Liam so the rest of us had egg sandwiches. Now that is my kind of cooking. Bread toasted in butter topped with sauteed onions, zucchini relish, habanero peppers, eggs, and cheese. <\/p>\n

Someone please inspire me. The simpler the better.<\/p>\n","protected":false},"excerpt":{"rendered":"

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