My goodness, I have had a lot of you asking to see these pictures! Glad you are excited! It was really fun and the flyer… turned out BEAUTIFUL! Here are the top 3 of each taken by Studio Rebekah. And here’s her fun blog!

Glazed Pork Kabobs

And here’s the recipe:

Glazed Pork Kabobs
Makes 8 servings

4 carrots large, pared and cut into 1-inch thick slices
1/2 c apricot preserves
1/2 c tomato sauce
3 tbs brown sugar
2 tbs lemon juice fresh
2 tbs vegetable oil
2 tbs onions minced
2 lb boneless pork shoulder cut into 1-inch cubes
Fresh pineapple chunks
Salt and freshly ground pepper to taste

1. In a small saucepan, cook carrots in a small amount of water until crisp-tender, about 15 minutes. Drain carrots and set aside.

2. Combine apricot preserves, tomato sauce, brown sugar, lemon juice, oil, and onion. Simmer, uncovered, for 5 minutes, stirring occasionally.

3. Thread carrots, pork, and pineapple chunks onto 8 skewers; season with salt and pepper. Grill over medium coals (or gas grill), turning and brushing frequently with sauce, about 15 to 20 minutes or until done.

Crunchy Cheese Potatoes

And the recipe:

Crunchy Cheese Potatoes
Makes 8 servings

1 c (8 ounces) sour cream
1/2 c milk
1 tbs minced chives
1/2 tsp salt
1/4 tsp pepper
6 medium potatoes, peeled and sliced 1/4 inch thick
1 c (4 ounces) shredded sharp cheddar cheese
1/2 c finely crushed cornflakes
Additional minced chives, optional

1. In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly.

2. Spread in a 15-in. x 10-in. x 1-in. baking pan.

3. Combine cheese and cornflakes; sprinkle over potatoes.

4. Bake at 350° for 50-60 minutes or until potatoes are tender.

5. Sprinkle with additional chives if desired.

The company choose the first picture in each batch as the ones to use in their flyer. So there you have it! I survived my first food photo shoot!

C-

This entry was posted on Thursday, July 23rd, 2009 at 1:15 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.