My Wonderful World

W e l c o m e... And Enjoy!

Wednesday, September 18, 2013

Summer Salad and Steaks!

My former sister-in-law, Julie turned me on to this salad when sharing on Facebook.   Immediately, the salad sounded great for a steak and twice baked potato supper on the veranda.  

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Killer Marinated Tomatoes

Salads, Vegetarian

6 large tomatoes; cut in wedges
3 tablespoons fresh parsley; chopped
2 tablespoons fresh basil; chopped
1 tablespoon sugar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3/4 teaspoon dried thyme
3/4 cup canola oil
1/2 cup red wine vinegar
3  scallions, sliced

Whisk everything but the tomato wedges together in a bowl. Add the tomatoes stirring every now and then. Enjoy!

Notes: The marinade leftover in the bottom of the bowl is too yummy to throw away - sop it up with big chunks of yummy bread, or use it to make rice or quinoa.

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After the tomato salad had a good two hours to develop the flavors, 
I served the tomato salad over some freshly cooked and chilled asparagus.  

Twice Baked Potatoes have always been a favorite in my kitchen.   We had left over mashed potatoes, (I know that sounds odd!) but after whipping them again, I added a good quarter cup of Pimento Cheese spread.  While the oven was preheating to 425 F,   I put the potatoes in a pastry bag with a large star tip.  Makes the perfect looking potato for a steak! Baked for 15 minutes until the tops were golden brown around the edges.   

While the potatoes were baked, the steaks were ready 
for serving.   What a great supper for the summertime.  

Bon Appétit and Enjoy 

Your Wonderful World!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017