Category Archives: Recipes

Did somebody say food?

Here’s a favorite that will warm you up during the winter months.

CHILI MACARONI BAKE

Ingredients

• 1 cup (8 ounces) uncooked elbow macaroni
• 1 pound ground beef
• 1 medium onion, chopped
• 1 garlic cloves, minced
• 1 can (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chiles, drained (optional)
• ½ teaspoons salt
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon pepper
• 1-2 cups shredded Monterey Jack cheese  (depending on how much you like cheese.  For me, the cheesier the better.)

Instructions

• Cook macaroni according to package directions.
• Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Scoop out oil and discard if there’s too much from the beef.
• Add garlic; cook 1 minute longer.
• Stir in remaining ingredients. Bring to a boil.
• Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
• Preheat oven to 375°.
• Transfer mixture into greased 2-qt. baking dish.
• Top with cheese.
• Cover and bake at 375° for 30 minutes.
• Remove cover and bake another 10 minutes.

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EASY SLOW COOKER CHICKEN SOUP

Ingredients

• 1 lb. chicken (breast or thighs) cut into pieces
• (4) 15 oz. cans of chicken or vegetable broth
• bunch celery – chopped with leaves
• large carrots, peeled and chopped
• (5) cloves of garlic, smashed (wrap in cheese cloth if you want to remove them after the soup is done)
• small bunch of dill – chopped
• small lemon, sliced
• salt
• Pinch of pepper
• Noodles if desired – after soup is finished

Instructions

• Toss everything into the crock pot and cook for 4-6 hours.
• Remove lemon slices and bagged garlic.
• Do not add noodles unless you are planning to serve all of it at the same time.
• By not adding the noodles it makes it easier to freeze and thaw the soup.

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To add a little sweetness into your life:

CRANBERRY UPSIDE-DOWN CAKE

Ingredients

For the topping

• 2 cups (200 g) fresh cranberries
• ⅓ cup (75 g) unsalted butter
• ¾ cup (165 g) packed light brown sugar

For the cake

• 1 ¼ cups (162 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup (75 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 3 large eggs, separated
• ½ cup (124 ml) orange juice

Instructions

You’ll need a hand mixer for this.

• Preheat the oven to 350ºF.
• Grease and flour a 9-inch round cake pan.
• Line the bottom with parchment paper and lightly spray the paper with cooking spray.

Make the topping

• Arrange the cranberries evenly in the bottom of the pan; set aside.
• In a large nonstick pot, melt the butter over medium heat. Stir in the sugar and cook for 2 minutes.
• Pour evenly over the cranberries; set aside

For the cake

• In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk.
• In a medium bowl, beat the butter and sugar on medium speed until well mixed and fluffy.
• Beat in the orange zest and vanilla extract.
• Beat in the egg yolks, one at a time, until well combined.
• Reduce the speed to low, add half the flour mixture followed by the orange juice.
• Add the remaining flour mixture, mix until just incorporated.
• In a separate bowl: Add egg whites to a separate medium bowl.  Using clean beaters, beat the egg whites on medium-high speed until they hold stiff peaks.
• Fold ⅓ of the egg whites into the batter, then gently fold in the remaining egg whites.
• Pour the batter over the cranberry mixture.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake on a wire rack for 10 minutes.
• Run a knife around the cake to loosen it from the pan and invert it onto a serving plate.
• Gently peel off the parchment paper if it sticks to the top of the cake.
• Serve warm or at room temperature.
• The cake will keep for up to 2 days covered and stored in the refrigerator.

EGGPLANT STACKS

Ingredients:
(2) large eggplants, skinned and sliced ¼ inch thick
(3) cups Italian flavored breadcrumbs
(2) eggs beaten
(1/4) cup milk
(2) cups Parmesan cheese
(4) tablespoons chopped parsley
(2) teaspoons dry oregano
(2) cups Ricotta Cheese
(8 oz.) tomato sauce – Prego or other brand
(2 cups) shredded mozzarella
cup olive oil

1. Mix eggs and milk in a bowl
2. Mix breadcrumbs, and half the Parmesan cheese, parsley, and oregano in a different bowl
3. Heat olive oil to medium
4. Dip eggplant in egg batter and dredge through breadcrumb mixture.
5. Place eggplant in frying pan and brown on both sides.
6. Place on paper towels.
7. Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together
8. Let the eggplant cool.
9. Begin stacking.

• 1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.
• Repeat until you have 3-4 slices of eggplant per stack
• Once assembled, bake in 350-degree oven for 15-20 minutes until cheese melts.

SHRIMP SCAMPI

Ingredients:
(1-2 lbs.) JUMBO shrimp/shelled and deveined (leave tail on or off)
(2) Tbs. Olive Oil
(4) tbs. butter
(4-5) cloves garlic minced
(¼) cup dry white wine or vegetable stock
(2) tbs. lemon juice
(¼) cup chopped parsley
Crushed red pepper if desired

1. Heat olive oil and ½ of the butter. Sauté garlic 2 minutes
2. Add shrimp and sauté on one side for 2 minutes
3. Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes
4. Shrimp should be pink.
5. Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper)
6. Remove pan from heat.
7. Can be served over linguini or rice if desired

STUFFED FLOUNDER WITH OR WITHOUT CRABMEAT

(1)  Piece of founder per person (using 6 pieces for recipe)
(1)  Cup chopped crab meat (optional)
(2)  tablespoons butter
(1/4) cup olive oil
(4) lemons for garnish – cut into equal pieces
Zest and juice of (1) lemon
(2) cups breadcrumbs Italian flavored breadcrumbs
(1/2) cup finely grated Parmesan cheese
(¼) cup finely chopped parsley
(4-5) cloves finely chopped garlic
(¼) teaspoon oregano

1. Rinse flounder and pat dry
2. Heat oven to 325 degrees
3. Heat butter and ½ olive oil in sauce pan, add garlic and sauté for 1-2 minutes
4. Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and sauté until blended and if adding crabmeat until cooked
5. Place 2-3 tablespoons of mixture and spread in middle of flounder. Roll flounder and hold together with toothpick.
6. Mix lemon zest and lemon juice together and pour over flounder
7. Bake 15-20 minutes until fish turns white.
8. Once removed from oven top fish with any remaining stuffing.
9. Squeeze lemons over fish

FRESH APPLE CAKE, courtesy of Deb Yarmula.

Ingredients:
You will need (3) large mixing bowls, Bundt pan, shallow baking pan
(1) cup chopped walnuts
(3) cups all-purpose flour
(1) tsp. baking soda
(1) tsp. vanilla extract
(1) tsp. ground cinnamon
(3 ½) cups chopped Granny Smith apples – cored and peeled
(2) cups granulated sugar
(1) cup vegetable oil
(3) large eggs

1. Preheat oven to 325. Coat 10-inch Bundt pan with non-stick spray and lightly floured.
2. Spread walnuts in a separate pan and toast for about 7 minutes until golden. Cool completely.
3. In large bowl whisk flour, baking soda, and salt.
4. In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.
5. In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.
6. Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula. Beat one minute longer or until well combined.
7. Fold in apple mixture from bowl 2.
8. Once all ingredients are folded together, spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.
9. Bake 1 ½ hours or until inserted toothpick comes out clean.

• Cool on rack. Serve with a big helping of ice cream

SNOWBALLS

Ingredients
(1) Cup butter softened
(½) Cup powdered sugar
(1) tsp vanilla
(2 ¼) Cups flour
(¼) tsp salt
(¼) Cup finely chopped walnuts

1. Mix well butter, powdered sugar, and vanilla.
2. Mix in flour, salt, and walnuts until holds together.
3. Roll into 1” balls.
4. Place on ungreased baking sheet.
5. Bake at 400 degrees for 10 – 12 minutes. Dough should be set, but not brown.
6. While still warm, roll in powdered sugar. Cool. Then roll again in powdered sugar (or gently shake in bag).
7. Makes 4 dozen.

POUND CAKE

Ingredients:
(1) lb butter
(3 1/3) C sugar
(10) eggs
(4) C flour
(½) tsp salt
(1) T vanilla
(1) tsp lemon extract

1. Cream butter and sugar.
2. Add eggs one at a time and beat thoroughly.
3. Add sifted flour and dry ingredients.
4. Add flavorings.
5. Beat 15 minutes.
6. Bake in greased tube pan.
7. Bake 300 degrees for 2 hours or 325 1 ½ hours

NO BAKE RASPBERRY CONFECTIONS (aka RUM BALLS)

5 ½ Cups chocolate graham cracker crumbs
1 Cup finely chopped pecans
1 Cup raspberry preserves
12 oz chocolate mini morsels
2 T dark rum
1 Cup sifted powdered sugar

1. Combine first 5 ingredients in large bowl, stirring well.
2. Shape mixture into 1 ¼” balls.
3. Roll balls in powdered sugar.
4. Refrigerate in tightly covered container for up to a week.
5. Makes 5 dozen

CRANBERRY CRUMBLE PIE BARS

Ingredients
(3) cups all-purpose flour (spooned & leveled)
(1) cup granulated sugar
(1) teaspoon baking powder
(1/4) teaspoon salt
(1) teaspoon ground cinnamon
(1) cup unsalted butter, cold and cubed
(1) large egg
(1/4) cup milk
(2) teaspoons pure vanilla extract
optional: 1/3 cup sliced almonds

CRANBERRY FILLING

(4) cups fresh or frozen cranberries (do not thaw)
(3/4) cup  granulated sugar
(1) Tablespoon cornstarch
(2) teaspoons orange zest
(1) Tablespoon  fresh orange juice

ORANGE ICING (OPTIONAL)

(2) Tablespoons  fresh orange juice
(1) cup  confectioners’ sugar

Instructions

1. Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
2. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and cut in the butter until all the flour is coated and resembles pea-sized crumbles. (This takes at least 5 minutes.)
3. Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand.
4. Set 2 cups of the crumble mixture aside. Pour the remaining 4 cups into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly. Set aside.
5. Cranberry Filling: Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds on top.
6. Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack.
7. Make the icing and cut into squares: Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
8. Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for three months.

Now on to another favorite topic, food.  For those of you who are baking—and from what I hear, it’s a lot of you—I am sharing the fantastic apple pie recipe courtesy of Patricia Dorph:

 Apple Pie

Pastry for two 9-inch pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces, pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in refrigerator for 15-30 mins.
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 5 cups, cored, peeled and thinly sliced apples. Granny Green and Mackintosh
• Mix together and add to apples
• 3/4 cups brown sugar
• 2 tbs. flour
• 1 tsp. cinnamon
• 1/4 tsp allspice
• 1/4 tsp. nutmeg
• 2 tbs. butter
• Place into pie pan
• Roll out top dough for crust and place on top
• Make 4 slashes in top crust

Bake 450 degrees for 15 mins.  Turn heat down to 350 degrees and bake for 20 to 35 mins.  Remove when golden brown.

Serve with whipped cream or ice cream.  Enjoy

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If you’re craving the traditional pumpkin pie, another repeat of one of my favorites:

Pumpkin Pie

Pastry for two 9-inch pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces, pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in refrigerator for 15-30 mins.
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 2 Large eggs, beaten
• ¾ Cup brown sugar (may also use white sugar)
• ½ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon ginger
• ¼ Teaspoon nutmeg
• ¼ Teaspoon clove
• 15 Oz can pumpkin puree
• 1 12oz can evaporated milk
• In a medium bowl combine ingredients in order listed above.
• Pour the mixture into unbaked piecrust. Bake in pre-heated oven at 425 for 15 minutes.
• Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
• Cool 2 hrs. and serve or refrigerate.

P.S.  Halloween is in a few weeks and we surely need a few treats, food or otherwise.  October is also Oktoberfest and I want to share a pretzel recipe with you:

Soft Pretzels

Ingredients
for 8 servings

• 1 ½ cups water, warm
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 packet active dry yeast
• 4 ½ cups flour
• 3 tablespoons oil, divided
• ⅔ cup baking soda
• 2 eggs, beaten
• coarse salt

Instructions:

• In a bowl, mix water, salt, and sugar until combined. Add yeast and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

Now for something sweet:

Pumpkin Bread

Ingredients
for 12 servings

• 2 eggs
• ½ cup oil
• 1 cup pumpkin puree
• ⅔ cup honey
• 2 tablespoons water
• 1 ¾ cups whole wheat flour
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon baking soda
• 1 pinch salt

Instructions:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
• Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
• Pour the batter into a greased loaf pan and smooth the top into an even layer.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes before carefully unmolding.
• Let the loaf sit at room temperature for at least 1 hour before slicing.

I still have a lot of tomatoes, so I’m going to be making a lot of grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.
*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.
Place 2-3 slices of swiss cheese on each slice of bread.  When cheese starts to melt, top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand.
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.
Fresh beefsteak tomato
Fresh Basil
Make ¼ inch slices of the cheese and tomatoes.
Lay them out like a fan alternating cheese, tomato, basil leaves.
You can make a sandwich out of this or serve it with bread on the side.
Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.
Note:  Never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week.  NOTE:  Cheese never lasts that long in my house.

I would include some recipes this month, but it’s just too hot to think about cooking so here are two refreshing summer drinks and a salad.

Southern Sweet Tea
1 gallon pitcher for serving
(12) bags of Black Tea
4 cups of water
1 cup granulated sugar
Fresh Mint
Boil the water and place the teabags in the pot.  Turn off the stove and let bags steep for 5 minutes.
Add the sugar and stir until completely dissolved.
Pour steeped tea into the pitcher and add 3 quarts of water to mixture.
Chill in refrigerator until cold.
Add mint and voila.

Watermelon Iced Tea
Prepare tea mixture as above.
Scoop out the pink flesh of a small watermelon.  (I buy it already cubed!)
Place watermelon in a blender and liquify it.  You should get about 4 cups.
Mix equal parts watermelon juice with tea mixture – let stand for 15 minutes.
Add Fresh Mint to serve.
If you want to get fancy, save some of the watermelon and cut into cubes and use them in the glass when you serve it.

Peach and Blueberry Salad
5 ounces baby greens
2 ripe peaches, peeled and diced
1/2 cup blueberries
1/2 cup crumbled feta or goat cheese
1/3 cup almonds, chopped  (optional)
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar  – it’s pretty easy to find
Sea salt and freshly ground black pepper, to taste.
Place greens in a bowl or on a platter, add peaches, blueberries, feta, and almonds.
Whisk together olive oil and white balsamic. Add a pinch of sea salt and a few turns of black pepper. Dress salad to your liking, toss.

Here are a couple of my favorite summer recipes.

Korean Bar-B-Que Ribs

P.S. You can use this marinade on almost anything you grill

• 6 pounds beef short ribs, cut crosswise into twelve 2 1/2 inch squares (ask your butcher to cut the ribs for you)
• Korean BBQ Marinade, recipe follows
• Vegetable oil, for grill

Korean BBQ Marinade

• 1 cup soy sauce
• 4 large cloves garlic, peeled and chopped (about 2 tablespoons)
• 2 tablespoons finely grated peeled fresh ginger
• 4 scallions (white and green), thinly sliced
• 1/4 cup sugar
• 2 tablespoons dark sesame oil
• Freshly ground black pepper

Instructions
Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.
Yield: about 1 1/2 cups

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I’m sure you know that infused olive oil is all the rage.  Here is a recipe to make your own.  Full disclosure:  It’s a bit tedious, but you can use it on a multitude of things:  salads, or cook with it.  If you could find a bottle in the store with these ingredients, I can promise the olive oil would cost well over $40 for a bottle.

GOLDEN ELIXIR

Ingredients     

• Olive Oil  (1 liter bottle – I prefer extra virgin. Just be sure it’s from Italy.)
• Sea Salt (3 teaspoons to start)
• Pepper (1 tsp)
• Italian Seasonings (2 tablespoons dry) Or – several springs of fresh oregano and thyme
• Fresh Basil (a small bag they sell in the produce section – stems and all)
• Whole Garlic (all the cloves) just cut in half unpeeled
• 1 Onion cut in half unpeeled
• Fresh red pepper flakes for a lil heat

Directions

In a sauce pan

• Dump everything in and turn the gas to med-high
• Let the oil start to bubble for a few minutes while you are moving the ingredients around
• Don’t let the basil burn
• Lower the heat and let it simmer with lots of stirring
• Press down on the garlic to release the essence they bring to this party
• After it’s been warming for a while – 20 minutes, turn the heat to high for like another quick little bubble
• Shut it off.  Move off heat.  Leave on stove covered overnight.

The next day – I suggest you have a chunk of Italian bread on hand

• Warm up again.  Just to bubble.  Dip the bread in to see if it needs anything, perhaps a little more salt… if it needs anything… this is the moment to add it in.  If it is TOO much of anything add more oil to reduce the flavor.

After you have done the above… strain into a bowl.

• While in the strainer – just push down and press all the perfected oil you have created into the strainer. (I told you it’s a bit tedious, but worth it.)  Let it stand for about an hour.
• If you have a Nutri bullet or a blender, take the remainder of the strained parts throw it into the blender/bullet — add more olive oil—a tablespoon just enough to help to liquify the solids
• Let it sit on your counter. It will separate the oil again while standing—another hour.
• Once it separates, add the oil to the original batch. What to do with the mush?  You’ve got pesto!  Serve it over pasta.  It will keep in the refrigerator for about 2 weeks

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Since it’s the summer, here’s a No-Bake Peach Cobbler – whiskey is up to you.

Ingredients

• 3 ripe peaches, sliced & pitted
• 1 tablespoon butter, or neutral oil
• ½ cup whiskey/bourbon (optional)
• 2 tablespoons sugar
• 1 cup granola
• Optional: handful chopped almonds

Directions

• Heat oil/butter in 8-10 inch skillet over medium high heat.
• Add peaches in a single layer and cook 2-3 minutes. As soon as they start to soften turn them over and cook 2-3 more minutes.
• If you are using whiskey/bourbon, take the skillet off the stove and pour bourbon into the skillet. (whiskey/bourbon is optional step)
• Return skillet to stove, add 2 tablespoons sugar, stir well to incorporate and coat the peaches.
• Continue cooking, stirring occasionally, until the sauce reduces and the peaches are soft, about 8-10 minutes.
• Remove from heat, sprinkle with 1 cup granola (and chopped almonds if using) to create the crumble topping, and serve immediately—with ice cream of course~

Summer fun food – these have been around before, but worth mentioning again, especially this time of  year.  Simple and Delicious!  Enjoy!

Watermelon Salad

• Medium watermelon—size depends on how many people—cubed
• Seedless (English) cucumber – cubed
• ½ cup chopped mint
• ¼ cup chopped basil
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 cup crumbled cheese: use either feta, goat, or ricotta salata (hard ricotta cheese…is the best)
• 4 oz. prosciutto (optional) cut into small bite-size pieces

1. Combine the watermelon and cucumber in a large bowl.
2. Mix olive oil, vinegar, half the mint and half the basil in a bowl.
3. Pour over watermelon and cucumber, toss in the cheese, and garnish with the remaining mint and basil.
4. If you opt for the prosciutto—which gives it a savory addition—add after the olive oil.
5. Not only is it delicious it’s also a very pretty presentation.

Citrus Grilled Shrimp

• 2 pounds Medium – Large shrimp, peeled and de-veined, tail-on
• 1 cup olive oil
• 2 tablespoon Orange zest
• 2 tablespoon Lemon zest
• 2 tablespoon Lime zest
• 1/2 cup Orange juice
• 1/2 cup Lemon juice
• 1/2 cup Lime juice
• 3 tablespoons Garlic, minced
• 1/2 teaspoon Ginger, grated
• 1/4 cup Parsley, finely chopped
• 1/4 cup Cilantro, finely chopped
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

1. In a large bowl combine the olive oil, zest and juice from oranges, lemons, and limes, minced garlic, ginger, parsley, cilantro, salt, and pepper. Whisk together.
2. Set 1/2 cup of the marinade to the side.
3. Place the shrimp into a large freezer bag, or an airtight container and pour the remaining marinade over them. Toss the shrimp to coat and seal them into the container or bag and place them in the refrigerator to marinate for 30 minutes – 1 hour.
4. Once the shrimp is done marinating take it out of the container, removing any excess marinade as you place the shrimp on skewers. Dispose the remaining marinade after all of the shrimp  is skewered (keep the small portion you set aside before marinating the shrimp).
5. Grill for 2-3 minutes per side or until shrimp is pink and cooked through.

Food for thought….and for eating:
If you’re having mom over for Sunday brunch, try this:

FRITATTA

Need ovenproof frying pan.

Ingredients

• 2-3 tablespoons extra virgin olive oil
• 1 small yellow onion
• 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
• 1 package of frozen artichoke hearts – [thawed]
• ½ cup sun dried tomatoes – sliced
• 3-4 tablespoons fresh basil leaves shredded/chopped
• ¼ cup grated parmesan or romano cheese
• 4-containers of Eggbeaters [or 6-8 eggs scrambled]
• 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done

Directions

• Pre-heat oven to 350
• Sauté onions and potatoes in olive oil until soft
• Add artichokes and sun-dried tomatoes and sauté until ingredients are mixed
• Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
• Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
• Once set, place frying pan in oven and bake for 20 minutes
• Sprinkle shredded cheese and bake additional 5 minutes
• Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil.

SPRING SALAD – Arugula is a little spicey, but the goat cheese and beets soften it up or use spinach

Arugula, goat cheese, beets

Ingredients

SALAD:

• 6 cups fresh arugula or baby spinach
• 1-1/2 cups sliced beets – cooked
• 1/2 cup sliced cucumbers
• 1/2 cup slivered almonds or pine nuts
• 1/2 cup crumbled goat cheese

VINAIGRETTE:

• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 teaspoons lemon juice
• 1-1/2 teaspoons balsamic vinegar
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
• 1/8 teaspoon pepper

Directions

In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.

EASY SCONES

Ingredients

• 3 cups all-purpose flour, plus more for kneading
• ½ cup white sugar
• 5 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup butter
• 1 cup milk (or half & half)
• 1 egg, beaten
• 1/4 cup dried cranberries if desired

Directions

• Preheat the oven to 400 degrees F (200 degrees C)
• Lightly grease a baking sheet
• Combine flour, sugar, baking powder, and salt in a large bowl;
• Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs
• Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened
• Add cranberries
• Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns
• Pat or roll dough out into a 1/2-inch-thick round
• Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet
• Bake scones in the preheated oven until golden brown on top, about 15 minutes

Food for thought….and for eating:

Chicken Marsala – Easy and good for company

• ¼ cup all-purpose flour for coating
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 4 medium skinless, boneless chicken breast halves – pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• ½ cup Marsala wine (cooking wine is fine)
• ¼ cup cooking sherry

Directions:

Mix flour, pepper, oregano, salt in a shallow bowl.

Coat chicken in flour mixture.  Sometimes I will dip chicken in egg whites before I coat it with the flour.

In a large skillet add butter and olive oil, and heat.  Do not let the butter turn brown.

Add the coated chicken and cook for 3-4 minutes.  Turn and cook other side for 3-4 minutes.

Add mushrooms, sherry, and Marsala wine.

Cover and simmer for about 10 minutes until mushrooms are soft.

Serve over linguine.

 

Kielbasa with potatoes and peppers – another quick and easy dish

• 1 tablespoon vegetable oil
• 1 (16 ounce) package smoked kielbasa sausage, diced (or any smoked sausage you prefer)
• 6 medium red potatoes, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, diced

Directions:

Heat oil in a pan over medium heat.

Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.

Mix bell peppers and onions into the pan, and continue cooking until peppers are just tender, 5 minutes.

Toss a sprig of parsley to make it pretty.

Serve with crusty bread.

 

Now for some dessert: – QUICK AND EASY

Pineapple Fluff

• 1 package Jiffy yellow cake
• 1 box instant French vanilla pudding mix
• 8 oz. cream cheese (I use low-fat)
• 1 large can crushed pineapple, strained
• 1 cup chopped nuts (I use walnuts, but any kind will work)
• 2 cups milk
• 16 oz. tub of Cool Whip

Directions:

Mix yellow cake mix according to package.

Pour into 9” x 13” greased pan.

Bake 15 minutes. Cool.

While cake is cooling:

Whip these together until it thickens:

• 1 box instant French vanilla pudding
• 8 oz cream cheese
• 2 Cups milk

Pour over cooled cake.

Sprinkle pineapple on top of pudding.

Spread 1 large carton Cool Whip over pineapple.

Sprinkle chopped nuts over Cool Whip.

Keep refrigerated.