Garlic Parmesan Knots

Alright my little blogger babies. These have to be the easiest, and most delicious little creations I have made since my blogging journey began. I guess you're wondering where the kabobs are. Well, I don't know if someone has placed a curse on my kabob night or what, but let me tell you, I've never seen it rain like this in Georgia. Absolute cats and dogs. These weren't little kitten and puppy sized rain drops either! I should know just how bad the rain was since I hoped out of the car to check the mail and when I turned around to get back into the car my husband began driving down the street slowly so that I couldn't get back into the car! Well, typically that would be worth getting mad over but, me? Nah, I'll just threaten to throw ice cold water on you the entire time you're in the shower. That 'atta teach him!

I must go on to tell you that getting utterly drenched by rain water while checking the mail was totally worth it! We had a package sent from heaven above, alright not heaven, but back home. The in-laws sent me a few plates which I was so- excited for! I just had to make something worthy of placing on one of my new plates, and boy, were these totally worthy! Thank you to my mother & father in-law for the assorted plates! They are totally awesome and much appreciated.

Now, I'm starting to wonder if you guys were gettin' tired of staring at those god awful teal swirl plates...
Alright, I'll admit it, I was too!

Ingredients:
1 can refrigerated biscuits
1/3 c. oil (I used 1/2 olive oil & 1/2 vegetable oil)
4 tbl. grated parmesan cheese
1/2 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley


Directions:
Combine ingredients (minus the biscuits) and set aside. Take each biscuit and roll out between hands until it's about a foot long. Tie the rope into a knot and tuck the two ends back behind. Bake on a non-stick sheet for 7-8 minutes. Bake at 400F. Once you remove the biscuits, brush mixture onto the hot biscuits and serve! Garlic perfection!

Onion Petals & Fried Garlic

This is by far the longest blog break I've taken thus far, but I feel as though the last couple of days have been a bit busier than usual. Whenever it seems as though I've got an abundance of onions, what better to do with them aside from making onion petals? Well, there is one thing that is better than onions, and that my friends, is garlic. I hear people say that garlic just isn't their thing, and I have to wonder if they've recently been released from the crazy house. I know, I know, to each their own. But garlic? Really? There are a few down falls to garlic. One, peeling garlic makes your hands really sticky, and they smell of garlic for days. Two, it makes your breath smell... awful. I believe tooth brushes were invented because of garlic, and well, we all know that garlic was invented in the prevention of vampires. So there we have it, fried onions and garlic. Also known as a heart attack on a plate. Delicious.

I use an onion petal breading that I find at Wal-Mart, however, I know there are some simple mixtures you can come up with consisting mainly of flour and spices. That's the route I would have taken if I would not have randomly come across this box of mix. All you do is add water. Anyways, I added a 1/2 cup of Panko for some extra texture and crunch for this last batch, but honestly, I couldn't tell the difference.

Steak & Potatoes

If you've signed on to read my blog day after day, I commend you. My husband has finally figured out he's in fact, the butt of each of my jokes. I mean, it's all in good nature, right? One of my followers, or, biters as I call them, suggested that I make Meat Loaf for dinner last night. Then, of course, my husband had his little heart set on meat loaf, but I shot him down. I mean, I do make a really good meat loaf and my husband does in fact love it, but, I really had my heart set on kabobs. Well, you know that the one time I really want something, I wouldn't have the skewers for it. Come on, who doesn't keep their house stocked with over-sized tooth picks.. of sorts. Well, apparently this gal doesn't.

I was even willing to drive to the commissary to pick a few up. Wouldn't you know the commissary on post is closed on Mondays? Well, with the steak already thawing in the sink I figured I better put it to good use. This resulted in steak and potatoes for dinner. Not just potatoes though. Oh no, they were grilled to tender perfection with whole cloves of fresh garlic, large slices of white onion, and carrots! Now, I normally make these for only potatoes and onions, but I've got some fresh garlic and carrots that are in need of being used before they go bad. Who doesn't like carrots anyway?

I've had these foil pouched potatoes since I was younger. I remember my brother coming up with the idea when we had a tiny little charcoal grill in my mom's driveway. I also remember my brothers potatoes always being very crispy and a lot of it burning and sticking to the foil when it was all said and done. Well, not to brag or anything, but I've basically perfected the foil potatoes. Hey, if that sounds like boasting, take it for what it's worth people, take it for what it's worth. I did give him credit for the idea after all, right?

My trick? I take a mixing spatula and spread a thin layer of butter across the foil before placing the potatoes on it. Wha-la, and that my friends, was how the perfectly cooked foiled potatoes were created.

I seasoned the streaks with ground black pepper, garlic salt, and (steak & chops) seasoning grinder that my dad got for me before I moved down here. Mmm.

Ingredients:
2 steaks (your choice on cut)
2 potatoes
1 onion
6 cloves of garlic
3 carrot sticks
butter
ground black pepper
garlic salt

You'll also need foil... and a grill, just in case you haven't quite caught on yet.

Directions:
I'm not going to explain how to season and grill the steaks because, I'm hoping you already know that part. As far as the potatoes go, scrub clean and slice into 1/4 in. slices. Place on buttered surface of square of foil. Make sure your foil is large enough to place your food on and wrap up with no food being exposed. I double wrapped mine to prevent burning, which worked quite well, but it was a pain to check the tenderness of the potatoes.





Place 1 sliced potato, one sliced onion (slice into larger pieces so they don't burn) , cut up carrots, and 3 garlic cloves, peeled and left whole onto the foil. Top with 2 tbl. of butter, ground black pepper, and garlic salt. Wrap up, place on the grill over medium heat for about 15-20 minutes total, turning every couple of minutes. The foil was just sitting over an open flame people, so, for the love of blog, please be careful.