Here’s to the beginning of a beautiful Sunday tradition…Sundays with Friends! I feel like I need a Mimosa or Bloody Mary in my hand to toast to this morning. However, I have neither bubbly or tomato juice. For one, I don’t like to drink tomato juice in order to indulge in a Bloody Mary…and two, …. wait…. I just might have some bubbly…. I’ll go check my pantry, while you enjoy the below post from the Pantry Chef, Sunny! Doesn’t her name just make you smile??? *smiles*
I was fortunately featured on Foodpress.com recently as a “Featured Blogger”, and luckily received a very nice email from Sunny with Pantry Chef. She read my post entitled “I want YOU! (Yes, I’m pointing at you!)” and wanted to contribute to Sundays with Friends. Thank you, Sunny!
I know a lot of you have said you were getting things together. So, send them on when you have the items. I’m excited to read all of them!
Sidenote: The best things about writing for you on Sunday mornings…sitting in my bay window looking out at my ever-growing garden, cat beside me on the chair (chattering at all of the birds on the bird feeders), the hub is still asleep (this means it’s quiet, except for his incessant snoring), and being able to sit here with my hair a muss and no make-up. You wouldn’t have known I didn’t look cute behind this computer screen if I hadn’t of told you. However, from the reflection in the computer screen…I might need to brush my hair soon. It is looking a little rough. *smiles*
On to Sunny! Welcome to Sundays with Friends, Sunny!
Check Sunny’s page out, Pantry Chef, directly by clicking here.
Follow this link to her actual post on the below recipe.
Thank you again, Sunny, for sharing your recipe with The Onyx Plate!
Steak and Veggie Kabobs via Pantry Chef
This marinade isn’t true to the original recipe because I couldn’t remember it exactly but comes from a great friend and amazing lasagna maker, Web. He made it for us a few weeks back and they were amazing!
Summertime screams “Turn on the Grill!” so that is just what we did. What better way to beat the 100° weather than to spend time outside over a fiery grill? Kidding… it always takes some convincing in this hot humidity to get the grill going in our house but tonight, it was well worth it.
Time: 24 hours… but seriously about 10-15 minutes to prepare
1 c. Zesty Italian dressing
1/2 c. Worcestershire
1/2 c. Dale’s Low Sodium Steak Seasoning (picture in slideshow)
2 cloves of garlic, minced
1 1/2 lbs. chuck roast, or your favorite cut of beef… almost anything will do, cut into big bite sized pieces
1 yellow bell pepper, chopped into big bite sized pieces
1 green bell pepper, chopped into big bite sized pieces
1 red bell pepper, chopped into big bite sized pieces
1 onion, chopped into big bite sized pieces
1/2 pint cherry tomatoes
1/2 package white button mushrooms, cut in half, length wise
In a long dish, whisk marinade ingredients together. Add meat and veggies.
Toss to coat. Cover dish in plastic wrap and let sit overnight in the fridge, stirring once or twice throughout the day.
When ready to grill, thread meat and veggies on skewers.
Grill over medium heat for 10 minutes, turning often to ensure even grilling.
– Serve with a side of brown rice.
– Skewer pineapple and grill for a sweet addition.
– Use leftovers to make steak fajitas.