Grilled Tomatoes

This is perfect for summer or anytime. 

I used a grill pan for this, but if you do this on the grill, brush both sides of the tomatoes with olive oil. 

2 - 3 Roma tomatoes 

2 - 3 T. olive oil

1/4 tsp. salt, pepper

Rinse and slice tomatoes.

Preheat grill pan to medium high heat. 

Lower heat to medium, add oil.

Place tomatoes on grill, sprinkle salt & pepper over tomatoes and grill on 1 side for a couple of minutes.

Flip tomatoes over and grill on other side, sprinkle salt and pepper on other side and grill for a couple of minutes more. 

Serves 4 - 6.

Peachy Cream

It's peach season in Michigan.

This is perfect for summer or anytime.

1 - 2 c. sliced peaches

1 tsp. sugar

1 c. prepared whipped cream

1/4 tsp. balsamic vinegar 

Rinse, cut in half, remove pit from and slice peaches. 

If using frozen or canned peaches, omit step. 

Place peaches in a clean bowl.

Drizzle some balsamic vinager over peaches.

Sprinkle sugar with a clean spoon over peaches. 

Toss peaches to coat, cover bowl with plastic wrap  and lace in refrigerator to chill until ready to serve.

To serve:

Remove peaches from refrigerator and spoon peaches into 4 clean bowls.

Spoon cream over peaches with a clean spoon.

Serves 4.

Margarita Fish

 This is perfect for summer or anytime.

I used ocean perch, but you can use the fish you like. 

1 lb. fish

1 T. each: lime juice, tequila 

1/4 tsp. each: salt, pepper, dried parsley

1/8 tsp. red pepper flakes (optional)
1 tsp. Worcestershire sauce
2 - 3 T. olive oil
1 clove garlic crushed

Peel, crush, chop garlic.

Combine ingredients in a bowl. Toss to coat fish.

 Marinate for 15- 30 minute. in refrigerator.

Heat grill pan to medium high heat. 

Lower heat to medium, and add fish.

Cook fish on one side for 5 - 6 min.

Turn fish over and cook on other side for 5 -6 or until done.

Serves 4. 

So Simple Vanilla Ice Cream

Happy National Vanilla Ice Cream Day all!

2 - 3 c. heavy cream

Pinch of salt

1/8 - 1/3 c. sugar

1 - 2 T. vanilla

In 4 clean jars combine ingredients.

Screw lid on jars, shake jar for 5 min. 

Place jar in freezer for a few hrs. 

Serves 4. 

Beef Poivre

To all who celebrate, happy Bastille Day!

This is perfect for Bastille Day or anytime. 

2 - 3 lb. beef roast

1/2 - 1 tsp. salt

1 T.  black pepper

2 - 3 T. olive oil

1 tsp. each: granulated garlic, lemon juice. 

3 oz. brandy or cognac

4 shallots chopped

2 oz. sour cream

1/2 c. heavy cream

Preheat slow cooker to 350' F.

Add oil to bottom of pan.

Add beef to pan.

Increase heat to 375' F to sear on both sides for 5  minutes.

Return heat to 350 F.

Sprinkle salt, pepper, garlic over both sides of roast. 

Squeeze lemon juice over both sides of roast.

Cover roast with lid and cook until roast is done to desired doneness.

After roast's cooked, remove lid from slow cooker and place cooked roast on a clean dish to rest. 

Reduce heat to 250 F. add shallots and cook for a few minutes. 

Add cognac, cream, sour cream to cook for a few minutes more or until sauce's reduced.

Drizzle sauce with a clean spoon over roast beef.

Serves 4.

Recipe To Help Central Texas

Prayers, thoughts for Kerville and Central Texas.

Record rain had fallen and caused flooding in parts of Central Texas. 

The flood had devastated many families, communities.

There are links on this site to some organizations that are helping with relief efforts.

Whatever you can donate, it will be greatly appreciated.

Thanks for caring.

Firecracker Salsa

 This is perfect for your 4th of July get together or anytime.

I used jalapeño and poblano pepper but you can use a mild pepper like cubanelle instead.

I also broasted the pepper in the oven but you can grill them on the outdoor grill for a few minutes too. 

Nonstick cooking spray

2 Roma tomatoes (chopped) 
1 poblano or jalepeno pepper (chopped)
1/3 - 1/2 c.  onions (chopped)
1/4 tsp. pepper
1/8 tsp. red pepper flakes (optional)
1 tsp. each: lime juice (to taste) fresh cilantro (chopped)


Preheat oven to medium high heat.

Spray baking sheet with non stick spray. 

Rinse, seed, cut membranes from and cut peppers in half. 

Arrange peppers on baking sheet and place in oven to cook for 5 - 7 minutes. 

Keep an eye on them so they don't burn. 

Peel, rinse, chop onion. 

Rinse, chop tomatoes.

Rinse, chop cilantro. 

Remove peppers from oven very carefully.

Let peppers cool for a few minutes, before chopping.

Chop peppers and place into a clean bowl. Combine remaining ingredients the bowl with the peppers.

Squeeze some lime into salsa, mix well.

 Refrigerate until ready to serve.

Makes 4 - 6 servings (2 T)