Mediterranean Chicken

This is perfect for summer or anytime.

4 boneless skinless chicken breasts or thighs
1 lemon cut in half, juiced and zested
1/4 tsp. each: pepper,  salt (optional)
Pinch red pepper flakes
2 - 3 T. oil (olive or canola)
1/2 - 1 tsp. each: basil, parsley, oregano (fresh or dried)
1 clove fresh garlic crushed, chopped

Peal, rinse and chop garlic.

Zest, cut lemon in half.  

Combine chicken, herbs, garlic, lemon zest, salt, pepper, red pepper flakes in shallow dish.

Squeeze some of the lemon juice over both sides of the chicken. 

Cover dish in plastic wrap, and put in refrigerator to marinate chicken for several hours or overnight.

Heat grill or grill pan on medium high heat.

Reduce heat to medium to medium low, add oil.

Add chicken and cook on one side for 8 - 11 min. or until done.

Flip chicken over and repeat cooking process on other side 8 - 11 min. more or until done.

Serves 4

Fresh From The Garden Tomato Sandwich

It's the simple things in life that brings joy.

Who doesn't love fresh tomatoes from the garden in the summer.

This is great for lunch, a snack or anytime.

I've used Roma tomatoes but you can use what kind of tomato you like.

I've also used romaine lettuce, but you can use what lettuce you like.

8 slices bread
2  - 3 Roma tomatoes or 1 large slicing tomato
1/4 c. mayo
1/8 - 1/4  tsp. each: salt, pepper
4 romaine lettuce leaves

Rinse lettuce and tomatoes.

Cut tomatoes into slices and place them on a paper towel lined plate.

Sprinkle both sides of the tomatoes with salt and pepper.

Smear some of the mayo on 1 side of 4  slices of the bread.

Layer tomatoes and lettuce on the mayo side of the bread.

Place remaining slices of bread on top of the tomatoes.

Slice sandwich and enjoy.

Serves 4.

No Brainer Corn

Who doesn't love fresh corn on the cob in the summer.

This is a no-brainer way to cook corn.

I use the stove to cook the corn, but you can cook corn in the microwave.

This recipe is great for summer or anytime.

8 ears of sweet corn
1/8 - 1/4 tsp. salt
water
butter

Remove corn from husks and remove silk off corn if needed.

Rinse corn under cold water.

Combine corn and just enough water to cover corn in a pot.

Place pot on stove and bring water to a boil on high heat.

Add salt to the water and cook corn on high for a few minutes.

Cover pot with a lid, turn off the stove and let corn steam for a few more minutes until done.

To serve:

Remove corn from water carefully with tongs and place on a plate.

Brush corn with softened butter if desired.

Serves 4 - 8.

Shrimp Fajitas

This is perfect for summer or anytime.

Fajitas:

1 lb. deveined shrimp
1 large onion (sliced)
2 - 3 T oil (olive or canola)
1 T. lime juice
1 large bell pepper (sliced)
1/4 tsp. each: pepper, salt
1 - 2 cloves garlic (crushed and diced)
1 - 3 drops hot sauce

1 package flour tortillas

Toppings:

1 c. each: shredded lettuce, chopped, tomatoes, sour cream, refried beans, prepared
guacamole, salsa, shredded cheese

Peel, rinse, slice onion and garlic. 

Rinse, seed, slice peppers

Rinse, shred lettuce.

Rinse and chop tomatoes

Rinse, pat dry shrimp and remove tails.

In small mixing bowl combine: lime juice, garlic, salt, pepper, hot sauce. Pour over meat to marinate for 15 - 30 min.

Heat grill pan or grill on medium high heat. Add oil.

Add shrimp and cook shrimp for 3 - 5 minutes or until shrimp turns pink. Add pepper and onions, cook for another 3-4 minutes. 

Transfer shrimp, onions and pepper to clean serving bowl

Heat tortillas in microwave for 30 - 40 seconds. You can also heat tortillas by warming them on the grill pan for 30-40 seconds.

Open can of refried beans.

Place beans in microwave safe bowl and microwave for about 1 - 2 minutes until heated.

To assemble fajitas: smear a spoonful of refried beans on a tortilla. 

Add some of the meat pepper and onions.

 Top with your favorite fixings. Roll to secure filling and enjoy.

Serves 4  2 - 3 fajitas each

Kahlua Pops

This is great for a summer treat or anytime.

I've use decaf coffee but you can use regular coffee if desired.

1 - 2 c. coffee
1/4 - 2 T. each: Kahlua, reduced fat milk, sugar (optional)

Brew coffee according to desired strength.

Turn coffee maker off and let cool.

Pour some of the coffee into 6 clean popsicle molds.

Spoon some sugar, milk and Kahlua into each of the popsicle molds.

Put posicle sticks and lid on the popscile molds and put them in the freezer until frozen.

When you're ready to serve, remove popsicles from freezer.

Warm popsicle molds underneath some hot water for a second to loosen the popsicles.

Serves 6.

Easy Daiquiris

Friday is Daquiri day.

This is an easy way to celebrate or for anytime, Salud!

4 - 6 oz. rum
1/2 - 1 T. Lime juice
1 - 2  T. sugar
Ice

In a cocktail shaker combine: ice, sugar, rum and lime juice.

Shake for 20 - 30 sec. 

Pour into chilled glasses.

Serves 4.

Buerre Blanc

This is perfect to celebrate Bastille Day or anytime.

2 - 3 T. butter
1/8 - 1/4 tsp. each: salt, pepper
1/4 c. each: dry white wine or vermouth, shallots chopped

Peel, rinse and chop shallots.

Heat pan to medium heat. Lower heat to medium low. Add shallots, butter to pan.

Carefully add wine, salt, pepper. 

Cook for 4 - 7 min or until sauce is reduced.

Spoon sauce over fish or seafood.

Serves 4.