Granmassimplesummersupper Recipes

GRANMA'S SIMPLE SUMMER SUPPER

Granma's Simple Summer Supper image

I found this among my Granma's recipes. It is easy to make and absolutely delicious. I have made it for several cook-outs and everyone just loves it.

Provided by Sheri Sheering

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 medium zucchini or 2 medium yellow squash, cut into 1/4 inch slices (approx. 3 cups)
2 medium tomatoes, cut into 1/2 inch slices
1 large onion, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon basil
3/4 teaspoon oregano leaves
1/4 teaspoon garlic powder
1 cup grated or chopped cheese (I used Shredded Italian blend)
6 slices bacon, cooked and crumbled

Steps:

Mix together salt, pepper, basil, oregano leaves and garlic powder.
In 2 1/2 quart casserole or baking dish, place a layer of squash.
Sprinkle with 1/3 of seasoning mixture.
Add layer of tomatoes.
Sprinkle with 1/3 of the seasoning mixture.
Add layer of onion.
Sprinkle with the remaining seasoning mixture.
Cover and bake at 400 degrees for 30 minutes.
Uncover, add cheese and bacon.
Bake 10 minutes or until cheese melts.

Nutrition Facts : Calories 195.8, Fat 15.1, SaturatedFat 6.3, Cholesterol 27.5, Sodium 767.8, Carbohydrate 8.3, Fiber 1.7, Sugar 3.3, Protein 7.8

CRAZY SIMPLE SUMMER SUPPER

Crazy Simple Summer Supper image

Provided by Sarah Copeland

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 pounds skirt steak
2 packed cups fresh flat-leaf parsley leaves, chopped
2/3 cup extra-virgin olive oil, plus more for the grill grates
6 tablespoons fresh lemon juice
1 to 2 teaspoons crushed red pepper flakes
2 to 3 cloves garlic, pressed or minced
Flaky sea salt and freshly ground black pepper

Steps:

Prepare a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Remove the steak from the refrigerator and let it sit out while you heat the grill, 20 minutes.
Toss together the parsley, oil, lemon juice, crushed red pepper flakes, garlic and salt and pepper to taste in a small bowl. Set aside. (You can make this up to 2 hours in advance.)
Season the steak on both sides generously with salt and pepper. Grill until the meat is charred and medium-rare inside, about 2 minutes per side. Transfer to a cutting board and let rest without touching the steak for 5 minutes (don't rush this--the secret is keeping the juicy flavor inside the steak). Slice the steak across the grain, transfer to a serving platter and scatter the chimichurri all over the top.

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