Saturday, July 23, 2016

Very Cherry Granita

This is perfect for a hot summer day or anytime. 

2- 3 c. pitted sweet cherries
1 tsp. sugar  or your favorite sweetener (optional) adjust amount needed 
4 - 6 c. water

Rinse, pit cherries and cut in half.

In a saucepan, bring water and sugar to a boil. Mix well to dissolve sugar.  Add cherries. 

Boil for a few minutes. Reduce heat and set simmer for 15 - 30 min, stirring occasionally. Turn off stove, cover pan and let cool for 15 - 45 min.

Strain cherries and water through a sieve into a baking pan. 

Run a clean fork through cherry water. Cover with plastic wrap and place into freezer. Repeat process every 45 min until cherry water turns into a slush 3 - 8 hrs. 

Serves 4 - 6. 




Saturday, July 2, 2016

City Slicker S'mores™

Summer is the time for camping, grilling, get togethers and bonfires.

S'mores play a highlight of these events. Even if you don't have access to a bonfire or grill, you can still enjoy this summertime treat.

Enjoy!

1 chocolate candy bar, regular or dark
4 large marshmallows
1 pack graham crackers


Break graham crackers in half. 

Break chocolate bar into pieces.

On a microwave safe plate, place 1 graham cracker. Place 1 marshmallow on cracker. 

Microwave on high for 5 - 10 seconds approx. Remove from microwave.

Top with chocolate and another graham cracker.  Repeat process with remaining marshmallows.

Serves 4.



Saturday, June 25, 2016

Backyard Barbecue Bean Salad™

Summer is a perfect time for outdoor barbecues and get togethers. This recipe is perfect for a party or anytime.

2 cans cannelloni or northern beans
1c. chopped onions
1/4 c. Olive oil
1/2 tsp. Red wine vinegar
1/8 - 1/4 tsp. each: salt, pepper
1 clove crushed and chopped garlic

Open and drain cans of beans, place into bowl. 

Peel, rinse, chop onions, add to beans.

Peel, rinse, crush and chop garlic.

In a cup: combine: oil, vinegar, salt, pepper, garlic. Mix well with a fork. Pour mixture over beans and toss to coat.

Place beans in refrigerator to chill until ready to serve.  

Serves 4.






Saturday, June 11, 2016

Shrimp Tostadas

This is perfect for summer or anytime. I've used a grill pan, but this is also great on the outdoor grill as well.

1 - 1 1/2 lb shrimp approx
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
4 - 6 T olive oil
1 tsp Worcestershire sauce
1 T. tequila (optional)
1 - 2 cloves fresh garlic crushed
 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Combine: some of the oil, herbs, salt, pepper, shrimp, lime juice, sauce. Toss to coat shrimp. Marinate for 15 - 20 minutes in refrigerator.

Heat saute pan to medium high heat lover heat to medium and add some of the oil. Fry 1 of the tortilla on 1 side for 1 - 3 min. Turn over tortilla and fry for 1- 3 min more or until crisp. Repeat process with remaining tortillas. Add more oil if needed. 

Open up can of beans and drain liquid. Pour beans into bowl. add oil, heat on microwave for 1 to 3 min or until warm. Remove beans from microwave, set aside. 

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

To serve:  spoon some beans onto tortilla. Spoon some shrimp onto tortillas. Top with your favorite toppings, and enjoy.

Serves 4 - 6.

Saturday, June 4, 2016

Stoplight Spaghetti Salad™

 I call this stoplight salad because the colors in the salad remind me of a stoplight. This is perfect for a Detroit Grand Prix watching party, summer get togethers or anytime. 

1 package uncooked spaghetti
4 qrt. water
1 each: chopped yellow peppers, cucumbers
1 - 2 Roma tomatoes chopped
1/3 c. olive oil
1 T. fresh lemon juice
Lemon zest
1 - 2 cloves chopped, crushed fresh garlic
1/4 tsp. pepper
1/2 tsp. salt divided
Pinch red pepper flakes
1/2 - 1 tsp. dried or fresh: parsley
1/4 tsp. oregano

Cook spaghetti, water and 1/2 of the salt according to package directions. Drain spaghetti in a colander and place in large bowl.

Rinse chop and seed if needed vegetables, add to the bowl with spaghetti.
Rinse and chop herbs.

Peel, rinse, crush and chop garlic, set aside.

Zest and juice lemon, set aside.

In a cup combine: oil, lemon juice, lemon zest, herbs, garlic, remainder of salt, pepper, red pepper flakes. Mix with a clean fork. Pour over spaghetti salad. Toss to coat. 

Place in refrigerator to chill until ready to serve. 

Serves 6 - 8.





Saturday, May 28, 2016

Honolulu Sundaes™

This is a great dessert for summer. 

I've used a grill pan, but this will also work for an outdoor grill. 

I've used peanuts, but you can also use walnuts or even macadamia nuts. 

For those with nut allergies. omit the nuts and coconut.

4 pineapple rings
1 - 2  T vegetable oil
1/2 - 1 tsp each: cinnamon sugar, dark or spiced rum (optional)
1/3 - 1/2 c. each: chopped peanuts, shredded coconut (optional)
non stick cooking spray


Preheat oven to 350 F. 

Spray cooking sheet with non stick spray.  Arrange peanuts and coconut on baking sheet

Turn off oven. Place baking sheet in oven and leave oven off.  Let cooking sheet stay in oven for a few minutes to toast coconut and peanuts. Keep an eye on them so that they won't burn. 

Remove baking sheet from oven and set aside.

In a cup combine oil and rum.

Brush both sides of pineapple rings with oil. Use a spoon to sprinkle cinnamon sugar over both sides.

Heat grill pan to medium high heat, lower heat to medium.

Place pineapple rings on grill pan.  Grill for 2- 5 min on one side. Flip over and grill for 2 -  5 min more.

Remove pineapple rings from grill and arrange in a dessert dish. Arrange your favorite ice cream over pineapple. Top with peanuts and coconut if desired.

Serves 4.




Saturday, May 21, 2016

Brown Eyed Suzannes™

This recipe will put you in the winners circle at any race watching party or anytime.

This is my version of the Preakness classic.

4 - 6 oz vodka
Ice
4 c. Each: Orange Juice, pineapple juice
2 - 3 oz. triple sec. 
1 orange sliced 

Fill pitcher with ice. 

Add vodka, orange juice, pineapple juice, triple sec, to pitcher. Mix with wooden spoon. Place in refrigerator until ready to serve. 

For kiddies: omit vodka.

To serve: pour into glasses over ice and garnish with orange slices.

Serves 4 - 6.

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