As I have mentioned before, on our family vacations we are each in charge of a day for breakfast, a drink of the day, dinner and dessert. Lunch is usually leftovers, sandwiches or one of the few salads we prepare in advance.
A few months before our vacation we literally draw days of the week we will cook and in the next few months we gather recipes and set our menu. Since we are a family who loves to cook…this is actually relaxing and enjoyable for us. I love having the time to put together an entire meal from scratch! Check the links for recipes…Paula Deen was a big hit for the week. I do not think any recipes was rated less than 5 stars and I’m pretty sure we all gained a few extra pounds from all the good food we ate all week.
Our first full day, Sunday, was Laura and Lillie. They chose Monkey Bread for breakfast and one of their favorite dinners of Sloppy Joe’s and fries!Monday was my dad’s day. We had an American breakfast of eggs, grits, bacon and toast for breakfast and a seafood feast for dinner. He picked up fresh shrimp, king crab legs and oysters from a local seafood market on the waterway. As our appetizer we all enjoyed shucking steamed oysters, especially Lillie! Our main course was a “low country boil” with the seafood, potatoes and corn. We did have to get a little creative with cracking the crab legs, but it was well worth the time and effort…they were delicious. Dinner was followed by Peach Cobbler and homemade vanilla ice cream. Ben was up next for Tuesday. He had us all build our Breakfast In Bowls with hashbrowns, sausage, eggs and cheese. He started dinner early by cooking his special ribs for several hours in the oven and Macaroni and Cheese on the crock pot. Roasted Corn with Chili-Lime Butter and cornbread rounded our his meal with Sticky Toffee Pudding and homemade vanilla ice cream as his dessert. The sticky toffee pudding was heavenly and we still have part of this frozen we brought back with the anticipation of making Sticky Toffee Pudding ice cream very soon! By mid week we did not think we could be eating any better, but Sara impressed us with Blueberry Scones with Lemon Glaze and one of my absolute favorite Paula Deen recipes, Baked Garlic Chesse Grits for breakfast. Our afternoon/evening cocktail was Bahama Mama’s…these were just like the ones I loved on our honeymoon!! After our family Christmas card pictures on the dock at sunset we feasted on Shrimp Carbonara and warm spinach salads. The dessert of the night was Cooking Light’s Berry Peach Cobbler and vanilla ice cream.Thursday was my day! Since I like to prepare things in advance I made Orange Pecan French Toast, that sits overnight. So all you need to do it pop it in the oven and I served it with fresh fruit and Spike Iced Cappuccino’s. For dinner I had a mexican theme and started the meal off with Blue Margaritas and South of the Border Mason Dixon Dip. The main meal was Chicken & Shrimp Fajitas and Corn and Black Bean Salad. Keeping with the Mexican theme, I made Banana Quesadillas with vanilla ice cream for dessert while we enjoyed a few rounds of Sequence.Last, but not least…Adam started our day off with homemade donuts – both glazed and iced chocolate! His drink of the day was Summertime Alligator and the Midori made this drink! Dinner was fit for a king…the biggest steaks I have ever seen and grilled to perfection, twice baked potatoes and Caesar salad. Ben was the only one who actually finished his steak and the rest of us took doggie bags home with at least two-thirds of our steak left. A perfect steakhouse dinner was not complete without Cherry Cheesecake. The little girl’s had their own special dessert of “Eat all you Can Chocolate Ice Cream” - what a perfect way to end the week!