Aug 04

Grilled Peaches with Hot Buttered Rum Sauce

Grilling fruit brings out more of the fruit’s natural sweetness, and it’s quick and easy. The peaches in this recipe need to be ripe. If you use hard dry peaches, that is what you will have once they are grilled. Adding fresh, juicy peaches to ice-cold vanilla ice cream, topped with a to die for buttered rum sauce will leave you in a state of euphoria. Enjoy!

Grilled Peaches with Hot Buttered Rum Sauce
4 Tbsp. butter
1/4 C. brown sugar
1/4 C. rum
1/2 tsp. ground cinnamon
1/4 tsp. salt
4 ripe peaches
Vanilla ice cream

Preheat the grill to high. Combine the first five ingredients in a small saucepan and bring to a boil. Reduce to low and simmer for a few minutes. Reserve.

Slice the peaches into sixths and discard the pits. Place the peaches on the grill and get sear marks on each side, making sure not to flip or turn the peaches until they release from the grates. Once both sides have a nice char, remove from the grill and place over scoops of ice cream and slather with the hot buttered rum sauce.

Jul 24

Chili Jack Chicken

This dish is quick, simple, and very easy to double. The green chilies used have no heat to them, but if you would like a little spice, swap the Monterey Jack cheese out for Pepper Jack. Feel free to use any mustard you would like, and deglazing the pan with white wine before adding the chicken stock will add extra delicious flavor. Enjoy!

Chili Jack Chicken
2 boneless skinless chicken breast halves
1 Tbsp. butter
1 Tbsp. olive oil
1/2 C. chicken stock
1 can (4-oz.) chopped green chilies
1 tsp. prepared mustard
1 garlic clove, minced
Salt to taste
1/2 C. whipping cream
1/2 C. shredded Monterey Jack Cheese
Hot cooked rice

In a large skillet, brown chicken in butter and oil for 10 minutes; drain. Add the broth, chilies, mustard, garlic and salt. Simmer, uncovered, for 10 minutes or until chicken juices run clear. Stir in the cream; simmer until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice.

Yields: 2 servings

Jul 21

Tropical Coconut Pudding

Celebrate summer with this velvety smooth coconut pudding topped with tropical fruit. If you want to add some crunch, add either crushed banana chips or chopped macadamia nuts. Toasted coconut would be another great topper. I have found if I make sure to whisk continually, while cooking the pudding, it eliminates the need for the wire-mesh strainer. Enjoy!

Tropical Coconut Pudding
1/2 C. sugar
1/4 C. cornstarch
1/8 tsp. table salt
6 large egg yolks
1-1/2 C. milk
1 (13.5-oz.) can coconut milk
3 C. peeled and diced fresh tropical
fruit (such as mango, kiwi, or
pineapple)

Whisk together first 3 ingredients in a medium-size heavy saucepan; whisk in egg yolks and next 2 ingredients until well blended. Cook mixture over medium-low leat, whisking constantly, 10 to 12 minutes or just until mixture thickens and begins to bubble. (Do not boil.) Remove from heat, and pour mixture through a wire-mesh strainer into a bowl.

Divide pudding among 6 ramekins or bowls. Place plastic wrap directly on warm custard (to prevent a film from forming); chill 1 hour to 2 days. Top each with fruit just before serving.

Yields: 6 servings

Jul 17

Pineapple Shrimp Packets

These shrimp packets are great for weeknight dinners or a backyard cookout. When grilling steaks, throw a few on the grill for a surf and turf dinner. The shrimp are seasoned beautifully with the seafood seasoning and a hint of sweetness from the brown sugar and pineapple. A bonus is easy clean-up! Enjoy!

Pineapple Shrimp Packets6 canned pineapple slices
1-1/2 lb. uncooked medium shrimp,
peeled and deveined
1/3 C. chopped sweet red pepper
1/3 C. packed brown sugar
1 Tbsp. seafood seasoning
3 Tbsp. butter, cubed

For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12-in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink.

Jul 13

Stromboli

Here is a quick and easy way to impress your family at dinner time. Start by using any deli meats and cheeses you like. The dough can be fresh, frozen or a can from the refrigerated section of your store. I make my own marinara sauce, and have added it below, but feel free to purchase your favorite brand. For this Stromboli recipe I only make half of the marinara sauce. Enjoy!

Strombolli
1 can pizza dough or bread dough
1/2 lb. deli ham
1/2 lb. pepperoni
1/2 lb. swiss cheese
1/2 lb. mozzarella

You can make individual sizes or one large Stromboli. Flatten each piece you chose to make and fill with the above ingredients by alternating meats and cheeses. Fold dough over and seal edges. Place on greased cookie sheet and bake at 375 degrees for approximately 20-25 minutes. Serve with you favorite marinara sauce.

Marinara sauce:
1/4 C. olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
8-10 fresh basil leaves
2(28-oz) cans crushed tomatoes
Pinch or two of sugar
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper to taste

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onion, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Carefully add the tomatoes and the hand torn basil leaves. Cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Season with sugar, red pepper flakes, salt and pepper.

Jul 06

Grilled Flank Steak

This marinade flavors flank or skirt steak beautifully while tenderizing also. Grilled flank steak is great for fajitas or a steak salad. Remember to slice against the grain. Enjoy!

Grilled Flank Steak
1/2 C. soy sauce
1/4 C. red wine or beef broth
2 green onions, sliced
3 Tbsp. lemon juice
3 Tbsp. canola oil
2 Tbsp. Worcestershire sauce
1 to 2 garlic cloves, minced
1 beef flank steak (1-1/2 lbs.)
2 Tbsp. prepared mustard

In a large resealable plastic bag, combine the first seven ingredients; mix well. Add beef, seal bag and turn to coat. Refrigerate for several hours or overnight turning once.

Drain and discard marinade. Brush both sides of meat with mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side. Slice thinly across the grain.

Yields: 6 servings

Jul 01

Pasta with Burst Tomatoes and Mascarpone

Savor the flavor of summer with fresh tomatoes and herbs over cheese-filled pasta. The mascarpone cheese will melt and combine with the tomatoes to make a delicious creamy sauce. Blister and burst the tomatoes under the broiler to concentrate the flavor. I sprinkled pumpkin seeds over the top of mine and loved the crunch it added. Enjoy!

Pasta with Burst Tomatoes and Mascarpone
1 (24-oz.) pkg. frozen cheese-filled ravioli
3 pt. assorted grape tomatoes
1 large tomato, chopped
2 garlic cloves, chopped
2 Tbsp. olive oil
1/4 C butter, cubed
1 Tbsp. fresh lemon juice
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 C. torn assorted fresh herbs (such as
parsley and basil)
1 (8-oz.) container mascarpone cheese

Prepare pasta according to package directions.

Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15×10-in. jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.

Transfer tomato mixture to a large bowl. Stir in butter, next 3 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.

Jun 25

Country Apple Slaw

I love the balance of sweet, sour and salty flavors in this recipe. There are many ingredients I had never thought about putting together before I first prepared this. I made this for my neighbors and got rave reviews from both of them. The pumpkin seeds add so much to the slaw, so don’t skip adding them. Enjoy!

Country Apple Slaw
2 Granny Smith apples, thinly sliced
4 C. shredded green cabbage (about 1/2 head)
4 C. shredded red cabbage (about 1/2 head)
1 cucumber, seeded and sliced
3/4 C. dried cherries
1/2 C. cider vinegar
1/3 C. honey
1/3 C. olive oil
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 C. roasted, salted pumpkin seeds

Combine apples and next 4 ingredients in a large bowl. Whisk together vinegar and next 4 ingredients in a medium bowl. Toss vinaigrette with apple mixture; cover and chill up to 4 hours. Sprinkle with pumpkin seeds.

Yields: 8 Cups

Jun 22

Lemon-Parsley Baked Cod

Cod is a white, mild flavored fish that is an excellent low-calorie source of protein with a variety of important nutrients. This is a quick and easy, yet flavorful, dish that you’re going to enjoy. The lemon peel you sprinkle on at the end really makes it pop with flavor. I used a fresh lemon, so I used the zest instead of the dry lemon peel. Enjoy!

Lemon-Parsley Baked Cod
3 Tbsp. lemon juice
3 Tbsp. butter, melted
1/4 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. lemon-pepper seasoning
4 cod fillets (6-oz. each)
2 Tbsp. minced fresh parsley
2 tsp. grated lemon peel

Preheat oven to 400 degrees. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.

Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish.

Jun 17

White Chocolate-Strawberry Tiramisu

This is a great twist on Tiramisu. Lady fingers, strawberries, and whipped topping flavored with white chocolate create a light and delicious dessert. Enjoy!

White Cocolate-Strawberry Tiramisu
2 C. heavy whipping cream
1 pkg. (8-oz.) cream cheese, softened
1/2 C. (4-oz.) mascarpone cheese
9-oz. white baking chocolate, melted and cooled
1 C. confectioners’ sugar, divided
1 tsp. vanilla extract
2 pkg. (3-oz. each) ladyfingers, split
2/3 C. orange juice
4 C. sliced fresh strawberries

In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners’ sugar and vanilla. Fold in 2 cups of the whipped cream.

Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cram cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries.

Gently stir remaining confectioners’ sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving.