We have an awesome board who loves to pray and serve our ranch ministry! Dan and I wanted to have them for dinner and give them all a relaxing and fun evening and the Lord sure provided a beautiful evening.
We began our evening at the ranch to have appetizers and pray. I greeted everyone at the gate serving these watermelon slushies. As each of them came in I shared about the new things happening around the ranch. We ended by enjoyed sitting around the fire and catching up before we headed to our home down the road.
So easy to make…
8 cups of watermelon, 1/2 cup simple syrup, 1/2 cup of fresh squeezed lime juice, extra lime for garnish, Himalayan salt for glass garnish.
Blend all together and pour over ice cubes. Serve with your garnish. Store extra in the refrigerator if you have any…HA!
Tip: simple syrup is 1 cup sugar and 1 cup of water bring to a boil and stir for one minute. Let cool completely before putting into your mixture.
We also served a simple bruschetta and fruit salsa. Keeping with the theme of summer freshness as you will see throughout our menu.
Let’s start with dessert! This took me a lot of time to make mostly because it was really hot outside and the steps were tedious…but so worth it for this crew of friends. Here’s my special post and recipe.
Along with the ribs we served some amazing sides:
Crispy Potatoes with a Hasselback and Sauce
- 3 lbs gold potatoes
- 2 tbsp. olive oil
- salt and pepper, to taste
FOR THE SAUCE:
- 1 c packed cilantro leaves, chopped
- 1/2 cup low-fat mayo
- 1/4 cup water
- 2 tbsp. fresh-squeezed lemon juice
- 4 cloves of garlic, minced
- 1 Jalapeno, seeded and chopped (we made 2 one without the hot and one with)
- 1/2 tsp. salt
- 1/4 tsp ground fresh pepper
- Preheat oven to 450 degrees
- Line a large rimmed baking sheet with parchment paper.
- Cut each potato in 1/8 inch slices, taking care not to slice the potato through al the way. Leave a 1/2″ base on the bottom to hold the potato together.
- Set each potato on the baking sheet and drizzle the tops with olive oil. Roll potatoes around to coat in oil, then turn them cut side up. Squeeze the sides of each potato to open the cuts in the potties so the oil works its way through into each slice.
- Sprinkle tops generously with sea and pepper. Bake for 45-60 minutes until slices are crispy and slightly speared, and the base of each Otto is soft.
- While you wait for the cooked potatoes make your sauce. Put all sauce ingredients into a food processor or blender and puree until smooth. Pour into dishes making sure to separate your jalapeño one if you decide to do that.
- Serve each potato with the drizzled sauce over the top. It is indeed an over-the-top side!
TIP: The sauce went amazing on with everything we served! Mixed with the ribs people were dipping and adding to their plates! OOOO so good!
This dish for the flavor to pop takes a smoker for the best results. If you don’t have a way to smoke, you can put on a grill on your stovetop to get the blackened look. You can also brush the corn with a mix of butter and smoked paprika. We use our smoker the rancher way…fresh wood not chips! It’s not only cheaper…but OOOOOH what a difference in flavor!
Last but not least…what every cowboy family loves…CORNBREAD served in a skillet of course! Served with honey butter and added touch but really makes it!
Ranchstyle Skillet Cornbread
- 1 cup yellow cornmeal
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp. thyme
- 1/2 tsp. rosemary
- 1/2 tbsp. baking soda
- 1/2 tbsp. cream of tarter
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 tsp baking soda
- 1/4 cup shortening
- 2 tbsp. shortening
- Preheat oven 450 degrees
- Combine cornmeal, flour, salt, and baking soda, herbs,, and tarter. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir with a fork well. Add the 1/2 tsp baking soda and stir again. Pour milk mixture into the dry ingredients. Stir with a fork until combined.
- In a small bowl, melt 1/4 shortening. Slowly add melted shorting to the batter, stirring until just combined. In an iron skillet, melt the other remaining 2 tbsp of shortening over the medium heat. Pour the batter into the HOT skillet. Spread to even out the surface. (Bater should give you a nice sizzle.)
- Cook on stovetop for 1 minute, then bake for 20-25 minutes until golden brown and edges are crispy.
What a night! Having the meeting on the pontoon was such a delightful way to enjoy the dessert and enjoy the summer night which was perfect! Setting up the table with the little name tags in chalk to label the food and give each of them the gift of making their own herbal summer tea. It really was special meeting night. I think we will try and do this every year!
Love deeper, talk sweeter,