This was a busy weekend, complete with a wedding to coordinate and then a visit from both our daughters. One was in the wedding, the other popped in from her camp work at The Wilds. This is her first time home since camp began. It was great to have them both here at the same time – that doesn’t happen often these days.
Our older daughter had to head home shortly after the wedding, so she wasn’t here for Sunday. Since Allison doesn’t get to be here for Sunday dinner very much, I asked her what she’d like to eat and set my planned menu aside. “Steak, that salad and potatoes!” was her enthusiastic reply. So I made:
The shish kabobs were marinated in Teriyaki sauce, a favorite of ours. The recipe is simple and it gives great flavor to any steak. (Recipe to follow)
These potatoes might not look very pretty, but they’re so good! When you make these everyone will be scrambling to get those cheesy bits on the bottom of the dish!Melt about three tablespoons of butter in the bottom of a glass dish; sprinkle with grated Parmesan cheese. Place scrubbed potatoes, cut in half on top of cheese and butter, cut side down. Bake at 400 degrees for 40 minutes. (I put mine in the oven on time bake. If you don’t have that feature, you can bake these for about 10 minutes in the microwave, then place them in a 400 degree oven for about 10 minutes to crisp them up).