Grill Night : - )

With summertime quickly approaching, and 80 degree, sunny days in full force, I felt the need to have a grill night at my house. My dad doesn't really like chicken, which is what I tend to cook, so tonight I decided to mix it up a little and cook (well, have him grill) steak (is it bad that in my brain i am saying complex, compound, or simple sentence, then labeling the conjuction, type of conjuction, and the clauses - anyways, i will get back to grill night now).

I am a little obsessed with Bobby Flay and his style of cooking. It is definitely my inspiration in the kitchen. I love how he grills everything and it is all tex- mex, which happens to contain all of my favorite flavors! With that said, he was my inspiration for tonight's meal - Grilled steak on a bed of grilled salad with the most wonderful vinegarette, courtesey of Emily Babb, grilled bread, roasted corn (yes, again... I LOVE it), sweet potato fries, hand- squeezed lemonade, and a peaches and cream pie for dessert. Can you feel summertime yet?

Grilled Steak Salad with Ranch Vinegarette

1 flat iron steak seasoned or marinated to your likings - i just salt, pepper, and tony's it up!
1 head of romaine lettuce
olive oil
your favorite salad toppings
vinegarette of your choice, i recomend you make this one (click on the one!)
1 loaf of french bread
melted butter

Cook steak to desired temperature, let rest, then cut into thin slices.
Cut lettuce into 1/8 longwise, brush with olive oil , place on grill for about 45 second on each side, take off grill and chop into bite-size pieces.
Butter both sides of bread and place on grill for about 45 seconds on each side, remove from grill.
Layer romaine, steak, and salad toppings on a plate, top with vinegarette and serve with a slice of bread.

Peaches and Cream Pie

1 can of peach daquirre frozen concentrate
1 pack of cream cheese
1 bag of frozen sliced peaches
      1/2 diced 
      1/2 in slices
2 containers of cool- whip
2 pie crusts - i prefer dutch ann because they are a local company

Place pie crust in oven and bake on 350 degrees for about 10 minutes.
In a bowl, beat cream cheese until smooth.
Add peach daquire and diced peaches, and mix until all is combined.
Fold in cool whip, do not over mix.
Pour 1/2 of the mixture in each crust. Top with sliced peaches and decorate with ready- whip.
Place in freezer for several hours to harden. Store any that may be left in freezer.

*you can replace peach with any fruit or flavor!

I must get back to the NFL draft now. I am waiting to see who picks up Tim Tebow and Colt McCoy. Also waiting to see who the Saints pick up. Who Dat?!