Shish Kabob and Two berry buckle

We’re having friends over for dinner tonight.  This shish kabob is great for entertaining – I made the marinade last night and marinated the meat overnight and the vegetables today.  We’ll serve with rice.  I also made one of my favorite summer desserts – a buckle with blueberries and raspberries.  They are bringing an appetizer so I can sit back and relax and enjoy being with my family and friends.

Shish Kabob

  • 1 1/2 cups olive oil
  • 3/4 cup soy sauce (low sodium)
  • 1/4 cup Worcestershire sauce
  • 2 TB dry mustard
  • 1 tsp salt
  • 2 tsp fresh ground pepper
  • 1 clove garlic, crushed
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
Combine all ingredients in a bowl or jar.  Marinate sirloin cubes, mushrooms, cherry tomatoes and red onions (quartered).  Skewer and grill.  Serve over rice.
Two berry buckle
  • 1 1/2 sticks softened butter
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/3 tsp alt
  • 1 pt blueberries (rinsed and checked for stems)
  • 1 pt raspberries (rinsed and patted dry)
Crumb topping
  • 1/2 stick cold butter
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh grated nutmeg
  • zest from 1 lemon
Preheat oven to 375.  Grease a 10 or 11 inch gratin dish.
Combine butter, sugar and vanilla in an electric mixer.  Add eggs one at  time and beat.  Add flour, baking powder and salt and mix until blended.  Fold in fruit carefully and put batter into greased gratin.
Using a pastry cutter or two knives, combine all ingredients until coarsely crumbled.  Spread evenly over batter.
Bake about 45 minutes until golden brown and set.  Cool on a wire rack and serve (ice cream optional!)

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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