CREAMSICLE MIMOSAS

We make them every year during the holidays and at the Annual Bike Week Brunch to rave reviews every time. Even by people who don't like champagne. As you can see we drink the cheap crapola.

2 1/2 cups freshly squeezed orange juice
1 cup half-and-half
1 cup sugar
1 bottle sparkling wine or Champagne (use sparkling fruit juice or sparkling cider if you wish)
Strawberries, for garnish

Directions

Put orange juice, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.

Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

Look below. And then you can smash the glasses with no remorse.

TANGERINE BEEF

1 1/2  pounds London Broil

2     tangerines

8     scallions, sliced, plus more for garnish 1/4 cup soy sauce

4     tablespoons toasted sesame oil

4     teaspoons sugar

4     tablespoons chopped peeled ginger

6    cloves garlic, minced

Pinch of red pepper flakes

2 – 3 additional tangerines for sauce

Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerines, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and a cup of water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.

Preheat the broiler or grill. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan or on the grill. Cook until the meat is golden brown and a thermometer inserted in the thickest part registers 130° for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.

Meanwhile, boil the marinade in a small pot over medium-high heat. Stir in the juice of 2-3 tangerines and the drippings from the meat. Reduce by half or until thickened. Slice the meat against the grain and top with scallions. Serve with the sauce.

APPLE CRISP

A simple, uncomplicated crisp. I use a mix of apples.

4 medium tart cooking apples, sliced (4 cups)

3/4 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking or old-fashioned oats

1/3 cup butter , softened

3/4 teaspoon ground cinnamon

Heat oven to 375ºF. Spray bottom and sides of 8-inch square pan with no stick baking spray.

Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Makes 6 servings.

FRIED RICE

Finally . . . I've found a great fried rice recipe!!

3 tablespoons vegetable oil, divided

2 large eggs, lightly beaten with a pinch of kosher salt

4 scallions (white and green), thinly sliced

1/4 cup grated carrot

3 large cloves of garlic, minced

Pinch red chile flakes

1 tablespoon of minced peeled fresh ginger

2 tablespoons soy sauce (sometimes I substitute a tablespoon of kecap manis)

1 tablespoon toasted sesame oil

3 cups cooked jasmine rice

1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken

1/2 cup frozen peas, defrosted in a strainer at room temperature

It may be worth your while to have EVERYTHING prepped to go BEFORE you start cooking.

Directions

Heat 1 tablespoon of the vegetable oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.

Wipe out the pan with a paper towel and heat the remaining vegetable oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

RANDOM THOUGHTS

I haven't really made anything new and/or exciting lately. Since I have a three day weekend, I guess I should figure out what I want to make. Any suggestions?

I am trying to get pics on all my old posts and recipes. I made Asian Flank steak last weekend. It turned out quite well and now I have a pic of that. I also made the pasta with the balsamic reduction sauce with roasted cauliflower instead of the asparagus. That was pretty tasty too, but alas . . . the pic was not pretty.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

I make this every year for the holidays, always to rave reviews. One year my husband dropped it on the floor and they still ate it.

Crust

• 1 1/2 cups ground gingersnap cookies
• 1 1/2 cups pecans (about 6 ounces)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 2/3 cups sugar
• 1 1/2 cups canned solid pack pumpkin
• 9 tablespoons whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 4 large eggs

• 1 tablespoon (about) purchased caramel sauce

For Crust:
Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. 

For Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. 

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) 

Release pan sides from cheesecake. Cut and serve.

HOT ARTICHOKE DIP

1 (15 oz.) can of artichoke hearts

1 c. Parmesan cheese

1 c. mayonnaise

8 oz. cream cheese

Drain then chop up artichokes. Mix all ingredients together. Put into a 9" baking pan and bake at 350 degrees for 1 hour, stirring at mid-point.

ROASTED GRAPES AND SAUSAGE

• 2 large yellow onions, halved and slivered
• 2 cups black grapes (Concord, Globe, or any other ripe black variety -I use whatever is on sale or whatever looks the best), rinsed well
• Extra-virgin olive oil
• Salt and pepper
• 4 to 8 sweet Italian sausages (1 or 2 sausages per person), cut into bite-sized pieces

Preheat oven to 375°F. 

In a large roasting pan or skillet mix the slivered onion and grapes together with your hands. Drizzle some oil over them and sprinkle with several generous pinches of salt and pepper. Mix again and spread out the mixture evenly. Nestle the sausages in the onion-grape layer, but don't let them be completely covered. 

Put the pan in the oven and roast for 30 to 40 minutes, until the onions have cooked down considerably, the grapes are soft, and the sausages are plump and browned on top, even a little bit crusty. Pierce one of the largest pieces of sausage. They are ready when the juices run clear. Spoon a bed of onions and grapes onto a serving platter or individual plates, top with the sausages, and serve.

ORMOND WINE COMPANY - RESTAURANT REVIEW #2

I've been a horrible slacker as of late. Judy and I went to the Ormond Wine Company a few weekends ago and I never wrote up the review. So here it is. Please note - this is my second review of this restaurant. You may view the first review here. Also please excuse the quality of the pics. They were taken with my cell phone and the restaurant was rather dark. Take my word for it - the pics do NOT do the food justice.

We stopped by for lunch on a Saturday afternoon. We were the only people there at first, although a couple came in and did have lunch at the bar a little later. For the high quality of food the place puts out and for the beer and wine selection - this place should be packed. Even on a Saturday afternoon. Our server was wonderful and very informed on the wine and beer lists. She answered Judy's wine questions and my beer questions. We started off with the House Blue Chips. Although quite salty, the chips were delicious and crunchy. They were topped with blue cheese and blue cheese dressing, along with truffle oil and a kalmata olive sauce that upped both the saltiness and taste factor. The appetizer was more than ample for two people. 

We both decided on salads. Judy chose the duck breast salad (duck, field greens, blue cheese, dried cherries, red onion, mixed nuts and a raspberry walnut vinaigrette.) I went with the steak and mozz salad (grilled sirloin, field greens, fresh mozzarella, fresh basil, roasted red peppers, Roma tomatoes, and a balsamic vinnegarette.) We don't usually choose salads, but we had seen the dessert menu and had ulterior motives. 

We couldn't choose which dessert to share so we of course ordered two. The white chocolate coconut creme brulee was one of the best creme brulees I had ever eaten. The top was caramelized just right and the dish was flavorful without being too strong, as I often find coconut desserts. We also split a truffle tasting plate. We had their truffles on our first visit and were eager to try more. The flavors included on the plate included: caramel with Fleur de Sel; dried cherry; Grand Marnier; and espresso. We also enjoyed a freshly brewed coffee.

All in all - another great meal at the Ormond Wine Company! And they have a web site now!

CHICKEN MARSALA

I based my recipe on Emeril's recipe for chicken Marsala. In his version, Emeril does not do the three step breading method that I use. Other ways my recipe differs - I reduce my sauce twice, I use more Marsala, I use different mushrooms, and I do not add the cutlets to the finished sauce in the pan. Rather I spoon the sauce over the cutlets which are already on the serving platter or dish.

The first thing you need to do is to prepare your chicken cutlets. I pound mine as thin as I can get them, as long as the breast is not falling apart. You, however, may pound YOUR chicken to whatever degree you wish. After all, it is YOUR chicken. And if you've had a bad day, it could be therapeutic.

After pounding the chicken, I dredge it in flour, seasoned with Emeril's Essence, available in your grocery store spice aisle. (The above link also has a recipe for making your own Essence, just scroll to the bottom of the recipe at the link and you'll find it.) If you have a seasoning you prefer, change it up!

I then dip the cutlet in egg, allowing the excess egg to drip off before I put it in the seasoned breadcrumbs. I'm making the assumption that you know how to pound and bread chicken cutlets so I won't waste much time on it. If you are new to the breading of chicken cutlets, here's a nice short video showing you the method I use. Please note that I always pound the chicken to the desired thickness before I bread it for this recipe. (And no . . . it's not me on the video.)

Video

Breading chicken cutlets

Ingredients

1 cup all-purpose flour, seasoned with 1 tablespoon Essence

2 eggs, beaten

1 cup of seasoned bread crumbs

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

1 tablespoon olive oil
4 tablespoons butter, divided
3 cups sliced mushrooms, I use baby bellas
1 1/2 cups of Marsala, divided

1 cup chicken stock

Directions

Pound the breasts to desired thickness. Dredge in seasoned flour, dip in eggs, then place in bread crumbs until thoroughly covered.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. (I usually place mine in the microwave until I'm ready for them.)

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are brown around the edges and have given off their liquid. Add 1 cup of the Marsala wine and chicken broth. Bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine/broth mixture has reduced by half, add the rest of the Marsala and reduce again or until the sauce has thickened slightly. Be patient. Reducing a sauce takes time. It will be worth it. Swirl in the remaining 2 tablespoons of butter. Place your cutlets on the serving platter or dish and spoon the Marsala and mushrooms over the cutlets.

PORK LOIN WITH PEANUT SLATHER

This is a wonderful tasting recipe, but I have yet to take a decent pic of it. I had some pics of it being served with roasted green beans and jasmine rice, but somehow or another I deleted the pics before I could post them. {sigh} You can use your oven or your grill. I've tried it both ways.

If you like peanut sauces, you'll like this. I usually make a double batch of the slather.

You'll need . . .

2 pork tenderloins, each about 12 ounces

Flavorless cooking oil to brush on the cooking rack

Trim off and discard any excess fat from the pork. Set aside the cooking oil, if grilling.

Ingredients for Slather

1/2 cup chunky peanut butter, salted

1/4 cup Chinese rice wine or dry sherry 

2 tablespoons dark soy sauce 

2 tablespoons white wine vinegar 

2 tablespoons honey

2 tablespoons flavorless cooking oil 

1 tablespoon dark sesame oil

1 tablespoon Sambal Badjak Fresh Ripe Chili Paste with Onion or other Asian chile sauce

4 cloves garlic, finely minced

2 tablespoons finely minced ginger 

1/4 cup minced green onion

To Make the Slather

In a small bowl, combine all the ingredi­ents for the peanut slather and mix to combine evenly. Reserve, cover, and refrigerate 1/2 cup of the slather. Evenly coat the pork with the remaining slather and refrigerate for at least 30 minutes or up to 8 hours. All advance preparation may be completed up to 8 hours be­fore you begin the final steps.


Final Steps

Thirty minutes prior to cooking, remove the pork and 1/2 cup reserved peanut slather from the refrigerator and bring to room temperature.

To Grill: If using a gas or electric grill, preheat to medium (350°). If using char­coal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the pork in the center of the rack. Make sure the pork is lying open on the grill. Cover the grill and regulate the heat so that it remains at a medium tempera­ture. Grill the pork until an instant-read thermometer registers 150° when in­serted deeply into the meat, about 20 minutes.


To Roast: Preheat the oven to 450°. Roast the pork until the internal temperature reaches 150°, about 30 minutes.

To Serve: Let the pork rest for 5 minutes. Cut the pork into serving-sized pieces and transfer to a heated serving platter or 4 dinner plates. Spoon the reserved peanut sauce around the meat and serve at once. 

TILAPIA ROASTED WITH LIME

Ingredients

2 lbs. tilapia filets
3 tbsp extra-virgin Olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
2-3 pickled jalapeno chilies, chopped
6-8 tbsp chopped fresh basil
lemon and lime wedges


1 Place the fish fillets in a nonmetallic bowl and season to taste with salt and pepper. Squeeze the juice from the lime halves over the fish.

2 Heat the oil in a skillet. Add the onion and garlic and cook, stirring frequently, until softened. Remove the skillet from the heat.

3 Place a third of the onion mixture and a little of the chilies and basil in the bottom of a shallow ovenproof dish or roasting pan. Arrange the fish on top. Top with the remaining onion mixture, chilies, and basil.

4 Roast in a preheated oven, 350°F/180°C, for 15-20 minutes, or until the fish has become slightly opaque and firm to the touch.

5 Serve at once, with lemon and lime wedges for squeezing over the fish.

BLACK BOTTOM CUPCAKES

My grandmother always made these for me. This recipe will yield about 30 cupcakes. The cupcakes also freeze well, so you don't have to eat them all at one time. But good luck trying to get them to the freezer.

Filling

8 ounces of cream cheese
1/3 cup of sugar
1 egg
1/8 teaspoon of salt
6 ounces of chocolate chips

Cupcakes

2 1/4 cups of flour
1 1/2 cups of sugar
1/4 cup plus 2 tablespoons of cocoa
1 1/2 teaspoons of baking soda
3/4 teaspoons of salt
1 1/2 cups of water
1/3 cup of oil, plus 2 tablespoons of oil
1 1/2 teaspoons of vanilla

Preheat the oven to 350 degrees.

Beat cream cheese, sugar, egg, and salt until smooth. Add chocolate chips. Set aside.

Sift flour, sugar, cocoa, baking soda, and salt in large bowl. Add water, oil, and vanilla, and mix until smooth.

Fill paper muffin cups 1/3 full with cupcake batter. Top each with a heaping teaspoon of cream cheese mixture. Bake at 350 degrees for thirty minutes.

GOOD EATS REVISITED - CHIMICHURRI MEATBALLS

I have been dreaming of chimichurri meatballs. For the past 2 weeks, I have tried to make them, but each time I'd try, I 'd realize that I was missing an important ingredient. The first time it was the pork, then the feta, then the green onions. I finally got my act and groceries together.

Chimchurri sauce originated in Argentina as a marinade and basting sauce. The prime ingredient is parsley, although many recipes call for cilantro. While there are many commercial brands of chimichurri sauce out there,  nothing tops a sauce made from fresh herbs and other fresh ingredients. It is easy to make and you can adapt it to your tastes and dishes.

These meatballs are easy to make. The recipe should make 48 small meatballs. You want to keep them small so they cook quickly. You also want the freshest parsley possible. I grow 2 kinds and always have it readily available.

This time I put them and the chimichirri sauce over fettuccine. Worked out well.

Even if you aren't interested in the chimichurri sauce, the meatballs are excellent and could be used for other recipes. I have used the chimichurri sauce as a dressing for salads and it tastes good over pasta or rice.

Check out the recipe for yourself.
Chimichurri meatballs

PAN FRIED PANKO PORK CHOPS

 

WHAT YOU NEED

Flour

Salt and pepper (or other preferred seasoning, I often used Emeril's Essence)

Egg(s)

Panko bread crumbs

Pork chops

Olive oil for frying

Notes - I did not give amounts because that would depend on how many pork chops you are making. I usually make 1 or 2 at a time. I use paper plates for the breading process. Start off with about 1/4 cup of flour and panko. I season the flour before I dredge the pork chops in it. I use 1 egg. You can always add more of these ingredients if you need more. 

Place flour on plate. Add seasoning to taste. Stir the flour. Beat egg and pour onto plate. Add panko to remaining plate. Take your pork chops and first dredge them through the flour, both sides. Then dip them in the egg, once again both sides. Allow excess egg to drip from chop before you bread it with the panko. Allow the breaded chops to sit while you heat the oil in a frying pan. When the oil is hot enough, fry your chops until they are browned.

I use my well-seasoned cast iron frying pan for this. If you have never owned one, you truly do not know what you are missing. Best bet - buy one at a garage/yard sale. Hopefully it will already be seasoned for you. If you are more into "pretty" than practical, tale a lookie at this one I've found.

BUFFALO WILD WINGS - DON'T BOTHER

We went to the recently opened Buffalo Wild Wings restaurant/bar/whatever in Daytona this past Friday to celebrate a friend's birthday. Since there was going to be 19 of us attending, my friend thought it would be wise to call ahead. She was told that they didn't take reservations but that they would make a note of it. I know many chain restaurants don't take reservations, but when you are told that a party of this size is coming to your restaurant, I would think you'd want to know. So we stood in the sweltering heat for approximately 30 minutes because we couldn't fit in the restaurant foyer because there was so many people waiting. Finally we went into the open air section, hoping to get drinks at the bar. We walked past at least 8 empty tables.

When I got to the bar, I was very psyched about the beer selections. Guinness, Terrapin, Sam Adams, Yuengling . . . some really great beers on tap. Too bad the bartenders don't wait on women. I stood there and was ignored as I waved my money while I watched at least 5 men get waited on. I then watched Karen and Nikki go through the same thing. However, when John and Cornelius went to the bar, they were served immediately. The women ended up having to give our drink orders to the men since obviously our money isn't as good as the money held by men. Big turn-off for me.

After waiting about an hour, we were finally seated. They sat us at separate tables. We ended up having to push our own tables together and basically could only talk to the people sitting right beside us since the place was so loud. We then began our wait for food. And least another 45 minutes and they screwed up my order. When the food finally arrived, it was OK. Not worth the hassle we had been put through, but OK. If someone wanted to stop by and pick up some Asian Zing wings and some mango-jalapeno wings and bring them to me, I'd eat them and be happy about it, but I really have no interest in returning there again.

My money is the same money that people with penises have and I truly resent the bartenders' attitude towards women.

So not impressed. Out of 5 stars, I'd give them a 1 1/2.

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC REDUCTION

1 pound fresh asparagus spears

1 tablespoon olive oil

salt

freshly ground black pepper

½ cup balsamic vinegar

1 teaspoon light or dark brown sugar

1 pound penne pasta

4 tablespoons butter, cut into pieces

1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Cut off the tough ends off the asparagus and then cut the asparagus spears into 1-inch pieces. Toss with the oil, and salt and pepper. Roast until tender, about 15 minutes. (I like to roast my vegetables until they are brown. If you are like me, you'll need to add additional roasting time.) Remove from the oven and set aside.

While the asparagus is roasting, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, and Parmesan. Add additional salt if you desire. Serve immediately with additional Parmesan cheese for serving.

DELUXE FUDGY BROWNIES

Super rich and fudgy.

4 squares of unsweetened chocolate
1 stick of butter
4 eggs
2 cups of sugar
1 cup of flour
1 teaspoon of vanilla
1 cup of chopped nuts

Melt chocolate and butter in microwave. Beat eggs and add sugar. Beat together. Add chocolate mixture and blend. Stir in flour. Add vanilla and nuts.

Spread in a greased 9x13 pan. Bake at 325 degrees for 50 minutes. Check middle with cake tester or tooth-pick. If needed add more time but keep watch on the brownies. Allow to cool before eating.

LIME BARS

I just made these to take to a party at Marilyn's. I use the same recipe for my lemon bars - I just add fresh lemon juice rather than lime.

Crust:

2 1/4 cup flour
1/2 cup powdered sugar

16 tablespoons of butter, melted

To prepare crust combine flour and sugar. Add butter and mix well. Press into 12x15 baking pan.

Bake at 350 degrees for 15 minutes.

Filling:

4 eggs
1/4 cup fresh lime juice
2 cups of sugar
1/4 cup flour
1 teaspoon of baking powder

To prepare filling, beat eggs with fork. add lime juice and mix well.

Combine dry ingredients and add to egg mixture. Beat. Pour over crust. Bake at 350 degrees for 25 minutes. Cool and sprinkle with powdered sugar. Cut into squares  and serve. These cookies freeze well.

CAPRESE SALAD - MY WAY

1/2 pint of cherry or grape tomatoes
your favorite salt
fresh basil
fresh mozzarella cheese, sliced
extra virgin olive oil
balsamic vinegar

I first chop the tomatoes into halves and place them in a bowl. I grind salt over them, and stir. Allow to sit for about 20 minutes. Then chop or shred fresh basil into tomato mixture. (Save some basil to sprinkle on the top of the salad before serving.) Allow to sit and blend flavors for an additional 10 minutes.
Slice the fresh mozzarella. Drizzle your serving plate with fresh olive oil and balsamic vinegar. Place 2 slices of the mozzarella on the plate. Spoon 1/4 of the tomato mixture onto each slice. Top both with additional slice of mozzarella. Spoon the rest of the tomato mixture onto these slices. Top with additional fresh basil, olive oil and balsamic vinegar.

WHITE TRASH RAINY AFTERNOON MENU

I have been stuck inside for days now. I've grown bored, and slightly bitter. And hungry, of course. I'm also broke which has limited my menus. I went on a tightly budgeted shopping trip yesterday and came home with ingredients for ranch pretzels, Texas hash, and easy yogurt pie.

EASY YOGURT PIE

My mom always made this for me as a kid.

3 containers of blended yogurt, 6 oz.(I used mixed berries for this one)

1 container of frozen whipped topping, 8 oz. (I use the light stuff)

1 pre-made graham cracker crust ( I was tempted to buy the chocolate cookie crust, maybe next time)

Allow the whipped topping to thaw and then add to the yogurts. Pour into crust and place in freezer for at least 4 hours or overnight. I added some blueberries to this one.

TEXAS HASH

Easy and tasty. I make it as hot as I can stand it.

1 pound of ground chuck, browned
1/2 cup of rice (I use brown rice)
10 oz. bag of frozen corn, or one 14 oz. can of corn
1 14 oz. can of chopped tomatoes
1 green pepper, chopped
3 larges onions, chopped
hot sauce, to taste
chili powder, to taste
freshly ground pepper to taste

After browning the beef, add all ingredients to a crock pot. Cook on high for 3 - 4 hours.

RANCH PRETZELS

Mmmmmmmmmmmmmmm. Simple, salty, and good!

1 bag of Snyder's of Hanover sourdough pretzels
1 envelope of ranch dip/dressing mix
1/2 cup of olive oil

Preheat the oven to 200 degrees. Combine the dip mix with the oil and mix well. Break the pretzels into bite size pieces before placing them on a baking tray. (Don't dump the bag onto the tray. You don't want all the crumbs and extra salt.) Pour the oil/dip mix over the pretzels. Bake for 1 hour, stirring the pretzels every 15 minutes. Remove from oven and allow to cool.

WHEN YOU DON'T WANT TO TURN ON THE OVEN . . .

                                                                             

It's summer and it's dang hot here in Florida. Too hot to turn on the oven for sure. But you have to eat! Grilling is a good alternative to the oven. Below are some selected grilling recipes to get you through the heat.

First up is Asian Flank Steak. Marinate this overnight, make a big butt salad, grill your steak, and you have a hot weather meal and you don't heat up your house.

Another grilled meal you can try is Soy and Garlic Pork Chops. This recipe also requires marinating. You can add a baked sweet potato, and grill some string beans on the grill beside your chops, and you are set. I've also served it with raw sugar peas.

If you don't feel like grilling, you can use your stove-top and microwave.Thai Shrimp and Broccoli is a one pot Asian influenced dish. Follow the directions and you'll have very little clean-up when you are finished.

Another pasta dish you can make is Cappellini with Sausage and Spinach. This will require a few more dirtied dishes than the Thai shrimp but it's well worth it.

Like gazpacho? This recipe is for a soup similar to gazpacho. You can eat it cold if you wish, although I prefer it to be at room temperature in the summer because I think more of the fresh veggie taste comes through better. Try Chile Cheese Soup and use up all those summer tomatoes.

Technically, you can use only the microwave for this next recipe. For Buffalo Chicken Dip, you need 3 cooked chicken breasts. If you are trying to stay cool, grill the chicken or nuke it. Serve with celery, carrots, or endive leaves.

Looking for a nice cool dessert? Try some Strawberry Pretzel Salad.