So, we headed out and started our day off with renting a row boat for an hour and taking the dogs with us.
First, if you remember from a few posts back, my dog hates water. So, why not take her out on a boat in the middle of the lake, where her only escape is a plunge into that cold stuff? Right?
Actually, it turned out great and both the dogs loved it and had a great time.
We also did some hiking out there too, where we came across these incredible ledges that were formed by glaciers. An incredible view and an intense hike!
On the way home, we stopped at an ice cream and orchard shop that caught my eye.
It was really a great stop to make. They had a peach orchard in the back and an apple orchard across the street.
I made sure to pick up some fresh home grown peaches and blueberries.
They also sold different ice creams that they home make including peach, honey and chocolate. The peach ice cream is made with the home grown peaches from their orchard.
For dinner, we first started off with a fresh salad with a bunch of different ingredients, served with a homemade dressing.
Avocado Cucumber Salad
Serves 2
Ingredients:
6 leaves of Romaine lettuce, washed thoroughly
1 Avocado, sliced and cut into 1/2 inch pieces
1/2 cucumber, sliced finely and cut into quarters
1/2 red onion, diced
8 cherry tomatoes, cut into halves
Salt
Pepper
Directions:
Very simple. Prepare vegetables as directed above and place ingredients into a salad bowl. Mix the ingredients well.
Blue Cheese Dressing
Serves 2
Ingredients:
4 ounces Blue cheese crumbles
4 Tbs. Buttermilk
1/2 cup Sour cream
Handful of Chives, diced finely
Splash of Tabasco Sauce
Splash of Worcestershire Sauce
Salt
Pepper
Directions:
In a medium bowl, place in the blue cheese crumbles. Mash firmly with a fork. Then, add in the sour cream and buttermilk. Mix well. Next, add in the chives, salt, pepper, Tabasco sauce and Worcestershire Sauce. Mix it well. If desire, refrigerate up to an hour before serving for a nice, cold dressing.
Followed by, a Jalapeno Chive Onion Burger, bursting with great flavors.
Jalapeno Chive Onion Burger
Serves 2
Ingredients:
1 1/2 cups of Ground Beef
3 ounces of Cheddar Cheese, cubed finely (to go into meat mixture)
2 slices of American Cheese (to go on top of patty)
1 Jalapeno, seeded and diced finely
1 yellow onion, diced
Few cloves of Roasted Garlic
Handful of fresh chives, diced finely
Dash of Garlic Pepper
Dash of Lawry's Seasoning
Directions:
In a medium bowl, soften the meat with your hands until the meat is broken up. Make sure to always wash your hands when handling meat in between ingredients. Then, mix in the jalapeno, garlic, onion and chives. Make sure to mix very well so all the ingredients are incorporated throughout the meat. Then, add in the cheese, garlic pepper and seasoning. Mix well. Next, form the meat into patties that are about 1 inch thick. When ready, place on the hot grill and cook for about 10-12 minutes on each side, or until the burger is a golden brown. When the burger is cut through, it should be brown in the middle as well. Serve on an onion bun with lettuce, ketchup and mayonnaise, if preferred.
We also brushed some olive oil on the onion bun and toasted it on the grill for a few minutes to give it a nice crunchy texture
The master griller also cooked up some kabobs:
Tomatoes, Mushrooms, Onion, Zucchini, Yellow Squash and Potatoes soaked in a Lemon Herb Marinade
We placed these vegetables onto pre-soaked wooden skewers and placed them on the grill until they were a nice, brown color with a crunchy, chewy texture.
What a great dinner! Check back tomorrow to see what I decide to do with that Orchard Peach and Honey Ice Cream~
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