grilled ribeyes, baked potato, and grilled veggies

Chef D and I worked together on this evening's meal. He did his magic with the ribeyes and grilled sides while I prepared the baked potatoes/toppings, tossed the rolls in the oven, and made the dessert. I was so hungry, and distracted by the amazing aroma, that I forgot to take a picture of the meal. But, I did remember for dessert, so that is the picture of the day.

Menu

Ribeye steak

Baked potato with bacon, cheese, butter, sour cream and green onion

Grilled red bell pepper, fresh pineapple, onion, and baby zucchini

Yeast rolls

Mini blueberry dump cakes (recipe below)

We began making the mini-version of dump cakes in order to limit our dessert intake with each preparation. If we only have one small dish per person, we are not tempted to sneak in for a midnight snack later! You can easily use fruit of your choice (we've used snack pack peaches, canned cherries, and fresh blueberries in the past) in the place of canned blueberries.

Mini Blueberry Dump Cake

1 15 oz. can of blueberries, drained

sugar, to taste

5 T. butter (1 per dish)

ground cinnamon

uncooked oatmeal

yellow cake mix

I used 5 3" ramekins. Divide blueberries equally between the 5 dishes (just covers the bottom of the dish) and sprinkle with 1/8 tsp. sugar and cinnamon each (or, to taste). To each dish, add about 1/4 c. of the cake mix and then sprinkle cut-up butter on top. Sprinkle a little oatmeal and cinnamon on top and cook at 350 degrees for 35 minutes. Serve with a scoop of vanilla ice cream.