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By zach, November 3, 2009 6:00 am

A few weeks ago we visited Jubilee Farms pumpkin patch in Carnation, WA. The family had a great time with the animals. And I was able to score these awesome green beans. Myself and my 1 year old twins gobbled them all in just a couple days…

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By zach, July 12, 2009 1:52 pm

For 4th of July I made hamburgers with corn and snap peas. There is nothing better than a big ole hamburger to celebrate with on the 4th. I love lots of taste so I added pepper jack cheese with onions and red peppers to top it all off.

A good hamburger is one of my all time favorites. I wanted something tasty and real with this hamburger so I decieded to make my own ground beef. To start out with I picked up two rib eye steaks. I don’t have a meat grinder but I do have a food processor. I read online that steaks will work better in the food processor if they are partially frozen. After cutting off the steak bone I put the steaks in the freezer for about 2 hours. Once they were partially frozen I removed from the freezer and cut up into smaller squares. They ground up amazingly fast in the food processor. There you have it — gound beef. Season with a liberal amount of salt. I also seasoned with ground black pepper and ground rosemary.

To cook — It’s the grill man !

After grilling the burger — I topped with pepper jack cheese, sauteed yellow onions and sauteed red peppers.

To serve — I used kaiser rolls ( just make sure your hamburger is big enough) and BBQ sauce.

Side dishes — Snap peas grilled in oil and salted. Grilled corn seasoned with paprika, salt, and black pepper.

Three Pepper Steak Burger

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By zach, July 5, 2009 7:39 am

I cooked this up for my wife’s birthday. She totally loves scallops ( I do to). The lemon sauce was perfect and added a nice peppery fresh taste to the scallops.

- Veggies — Green & Yellow Zuchini, Asparagus. Cut into spears, Toss in olive oil, salt and pepper. To cook, put on hot grill until veggies are marked and then move to tin foil and place on upper rack.

- Lemon Sauce — 1 large lemon, Cracked peppercorns, 2 tbsp butter. Combine into small sauce pan and cook on low.

- Scallops — Clean and remove feet. Season with salt, pepper and 1 squeezed lemon. Grill until done.

To serve, place veggies on plate. Place scallops on veggie bed and spoon lemon sauce over each scallop.

Scallops with Lemon Pepper Sauce

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By zach, June 28, 2009 12:43 pm

Flank steak marinated in Teriyaki sauce. Grilled.

Mushrooms, red peppers, yellow oninons. Sauteed and seasoned with salt.

Corn — Grilled in tin foil.

Flank Steak, Corn and Veggies

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By zach, May 25, 2009 5:28 pm

Serves 4

• 2 zuchini sliced 1/2 inch thick
• 2 yellow squash sliced 1/2 inch thick
• 8 button mushrooms
• 1 red pepper cut into squares
• 1/4 cup olive oil
• 2 tablespoon lime juice
• 1 teaspoon parsely
• salt
• pepper

Put all veges into a zip-lock bag. Combine rest of ingredients and whisk together to create a marinade. Pour most of marinade (reserving a few spoon fulls) on veges and seal bag. Marinade for 1 hour or more in the refrigerator.

Skewer veges on shiskabob sticks. Cook on hot grill for 3-4 minutes each side. Careful to not burn.

Remove veges from skewers and spoon remaining sauce over veges.

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By zach, September 7, 2008 9:09 am

Steak and Lobster with Vegetable Medley

It’s got beef tenderloin, lobster and a vegetable medley marinated in a sweet sauce to tie everything together.

The tenderloin and lobster are cooked on the grill. The lobster is served with an apple butter. For the apple butter follow this recipe and substitute apple juice in for the mango.

The vegetable medley is corn, carrots, and red pepper all cut up in squares. The vegetables marinade in a honey, olive oil, and curry powder, seasoned with salt and pepper.