It’s safe to say that today is going much better than yesterday. Rylee woke up feeling so much better despite getting little sleep. We went to bed at 1:00 AM and woke up at 6:30 AM. I’m crossing my fingers that this nap time lasts a little bit longer. My mom came over today to help (and by help I mean deep clean) the girls’ bathroom. I’m technically not suppose to be around those chemicals so she offered to get it done. Checking off getting unpacked one day at a time. I also asked her nicely to bring in 5 more boxes so I had something to do.
MMR works his other job tonight so I need something to do. Plus it will be a good break from playing with the water table outside. It’s not too hot out today but there is only a little bit of shade in my yard until later tonight. I also have a yoga workout I need to do…looks like I’m all booked up, that escalated quickly. Just kidding.
Last night for dinner I made steak kabobs that would be perfect for your Fourth of July BBQ. This is the first of my ten day Fourth of July Extravaganza. Kabobs are one of my absolute favorite things to grill, especially steak. I am a little timid when it comes to cooking steak so I always ask MMR to take care of it when it’s on our menu. Not these, you can’t over cook them. Well at least in my opinion you cant. Plus they are so easy to grab and plate up when serving at a BBQ. No mess, and no worrying about others touching your food. You don’t need any utensils either. I’m telling you they are perfect.
- McCormick Grill Mates – Brown Sugar Bourbon Seasoning
- Weber Veggie Grill Seasoning
- Olive Oil
- Ziploc Storage Bags
- Kabob Sticks
- 2 Green Peppers
- 2 Mini Sweet Onions
- 1 Package Mushrooms
- Sirloin Steak
- De-stem mushrooms and place caps in bowl. Mix olive oil and veggie seasoning so that the mushrooms are coated. Set aside in Ziploc bag.
2. Cut green pepper into squares. Place in bowl and coat with olive oil and veggie seasoning.
3. Cut onion into squares – this one was little bit harder since literally the only two sweet onions left in the store were microscopic. Place in a bowl and coat with olive oil and veggie seasoning.
1. Cut fat off of meat and cut into cubes. Place in ziplock bag and coat with a teeny bit of olive oil and the brown sugar bourbon seasoning. I only use a tiny bit of olive oil because I wanted the seasoning to be more of a rub.
2. Set the bowls and bags in the fridge to marinade for a minimum of 2 hours.
- Place the meat and veggies however you would like.
- I try to keep it to two to three pieces of meat per kabob and not too many veggies.
- Veggies are usually what I have left over so some kabobs are all veggies.
- Place on the grill and cook for five minutes, then flip.
- Cook for five more minutes and flip again. MMR prefers little to no pink in his steak so we did that until he cut into them and saw what he liked.
****For dinner last night we placed them on a bed of quinoa, brown rice mix. I wanted to make a lemon couscous salad but I forgot the lemon and the couscous at the store. I only had a short window to grocery shop alone so a couple things got missed.
Next on the docket for my Fourth of July festivities are some crafts. We got some dye to tie dye a shirt for Rylee and a cute AMERICA sign. I will also be happy to report that throughout the course of the day and me writing this post I got through four boxes and laundry. Winning.
Tell me one thing you look forward to on the Fourth of July?
What traditions do you have??