Making Changes here...

What do you think?  
Isn't this fun? 
Talk about bright :)

I need to adjust the text a bit because I think it's a bit too light for the darker background.  

And I will probably be moving things around a bit with sidebars and such.  They seem a bit busy to me.

Anyway, there ya go...a new and improved Plain and Simple Kitchen...LOL

Our Kabobs from Father's Day....

Saturday Grilling: Kabobs

We decided on some
Simple Shrimp:
1# shrimp
1/4 c. Olive oil
1 Tbs minced garlic
2 tsp lemon juice
1/4 tsp salt/pepper
Marinate 2 hours, skewer and grill til pink (about 7 mins per side, mol)

Sirloin And Veggie Bobs
Top sirloin, cut into chunks
Red or green peppers, seeded and cut to large pieces
Whole mushrooms
Sweet onion, cut into quarters (or large sections)
Marinade:
3/4 cup Sweet Catalina dressing
3/4 cup Zesty Italian dressing
Marinate 4 hours, grill over hot for 4 mins then medium for 20 mins or so...check each chunk for doneness.

Kiddie Bobs
2# smoked sausage, kielbasa or even hot dogs
Green pepper chunks
Whole mushrooms
Pineapple chunks
Be Creative when you build your skewer!
Marinade: your favorite BBQ sauce 4 hours (turning halfway)
Grill 15 mins.
Another marinade would be 2 Tbs olive oil, 2 Tbs soy sauce and 2 Tbs pineapple juice.

We're also doing sweet corn:
Clean corn and spread with mixture of 1/2 cup butter, 1/2 cup parmesean cheese, 1/4 tsp salt and pepper, 1 Tbs parsley.
Wrap tightly in foil and grill 20 mins, turning often.

Something we might try another time:
Vidalia Bacon Bobs
Quarter 3 med Vidalia onions
Wrap each with a slice of bacon and skewer 3 per skewer, with 1in spacing.
Place in 9x13 pan and marinate 1 hour:
1/3 cup brown sugar
1/3 cup balsamic vinegar
1/4 cup molasses
1 cup olive oil or canola
Blend to dissolve, pour over skewers and cover in fridge 4 hrs (turning over)
Grill medium-hot 35 mins, turning often, to tender.

Meatball Sub Casserole

Recipe Share: Meatball Sub Casserole

Oh this is delicious-smelling! Another goodies from the Once-A-Month Cooking: Family Favorites, by Mimi Wilson & Mary Beth Lagerborg.
6 cups Italian Bread, cubed
1- 8oz cream cheese, softened
1/2 cup mayonnaise
1 tsp Italian seasoning
1/2 tsp pepper
2 cups (8 oz) mozzarella cheese
1 cup water
2 cups spaghetti sauce
2- 12oz pkgs turkey or reg. Italian-style meatballs, ready-to-eat

Spread bread cubes in sprayed 9x13 pan.
Combine cream cheese, mayo and seasonings together and spread over bread. cover with half the cheese.
Blend spaghetti sauce, water and meatballs and pour over all.
Top with remaining cheese.

At this point, you can cover with heavy-duty foil and freeze. Thaw before baking.

Bake @ 350 for 30 mins.
Serves 8

What I did:
I tripled everything, used a full 40oz bag of meatballs I had in the freezer. Homemade would be even better :)
I left my bread in pretty large, torn pieces. Next time, I will toast my bread/torn pieces -- they were a tad more soggy than we really prefer. French bread might actually work even better. Again, homemade, even better :)
Also, that water -- I will skip it next time, or at least half it. I think the spaghetti sauce has enough 'liquidity' (yeah, I know...don't bother getting a dictionary; it ain't there). Even better I think, would be the bulk lasagna/pizza "sauce" we make up.

All in all, even totally store-bought made, it's a keeper. With my own homemade meatballs and sauce, even better! Stocking my freezer with ready-made meals isn't what I'm after, but this is delicious and we are really enjoying the bulk cookbook!