I hope everyone had a lovely and patriotic weekend! I had a great time with my family cooking and just relaxing... the weekend was way too short! My family loves steak and seafood, so our entire day was filled with prepping, cooking, and eating.
As you can tell, there was so much food to make and eat! We just washed the shrimp and scallops, then grilled them in the oven with some salt and pepper. Then, we steamed the lobster tail in our steamer.
TIP: Make sure not to OVERCOOK any of the seafood or it will get tough! Also, for the butter dipping sauce, if you add some minced garlic with the butter and put that in the microwave, you get a delicious, garlic butter sauce!
We had two different types of steak: Ribeye and New York Strip Steak. So, we discovered that the Ribeye was fattier (has more marbling) and was a bit more flavorful. If you're going for a healthier/slightly leaner steak, I would choose the New York Strip which is equally delicious. We cooked all the steaks in cast iron skillets, searing it on high heat in oil first (to get a nice char on the exterior!) and then cooking the steaks to preferred temperatures (medium rare for me!). TIP: I prepped the steak by adding a layer of salt on top of the steaks an hour before we cooked them, which helps to tenderize the meat! Let the steaks sit with the layer of salt and then after an hour, wash off the salt and pat the steaks completely DRY!
So this is the salad I made for our Fourth of July lunch! It's super easy, fresh and makes for a perfect summer salad. I also cut up some avocados and had that on the side (my brother is allergic to avocados).
- Lettuce (you can use any kind: spring mix, romaine, etc.)
- Peaches (optional)
- Walnuts (candied: honey, brown sugar, and butter)
- Dressing: 1 cup of lemon juice, 1/2 cup of olive oil, 1 cup of sugar (you can use honey for a healthier option), and 2 tbsp of sweet vinegar or apple cider vinegar
1.) Make the dressing by combining all those ingredients in a bottle and shaking it vigorously.
2.) Combine lettuce, strawberries (other fruits you decide to use) in a big bowl.
3.) Pour the dressing into the lettuce bowl and give it a nice toss.
4.) Candy your walnuts by adding 1 tbsp of butter, walnuts, honey, and brown sugar in the pan. Roast it nicely but don't let it burn!
VOILA! You have yourself a refreshing and delicious salad! Just top the salad with avocados (you want to put it on top last so that it doesn't get smushed while you toss the salad) and the candied walnuts. I got the salad dressing recipe from a dear, older sister of mine, Kathleen. I just tweaked the dressing recipe a little bit. So, thank you!
Hope everyone had a great weekend as well and is recovering from the immense amount of food and fun! Enjoy!