Monday, July 21, 2014
Here is a quick and simple Summer dessert that needs very little effort and is
perfect for entertaining for a large or small crowd. The honey mascarpone you
could seriously eat by itself. Warm stone fruit is truly something special.
I hope you give this dessert a try. It's so simple you truly don't need a recipe.
Grilled Stone Fruit with Honey Mascarpone
Stone fruit - I used, plums, nectarines and peaches
1 small container mascarpone cheese
1) Preheat your grill and oil the grates. Cook stone fruit for 3 to 4 minutes on
the cut side. Mix your mascarpone and honey - put in the center of each piece
of fruit. Drizzle with more honey and garnish with almonds.
Note - this would work great with an indoor grill. Enjoy.
Wednesday, July 16, 2014
I have to say that this has to be one of my all time favorite salads. It has a
perfect combination of salty and sweet with an added crunch from the
macadamia nuts....not to mention the toasted coconut is divine in this.
Pineapple and Bacon Salad with Toasted Coconut
1 large head of romaine of a bag of mixed greens
2 cups of fresh pineapple, cubed
red onions, sliced
8 slices bacon, chopped
1/2 macadamia nuts or almonds
1/3 cup toasted coconut
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
salt and pepper
1) Assemble the salad to your liking, mix the dressing and add on top.
Sunday, July 13, 2014
Are you like me and crave fresh fruit desserts? When I go out to restaurants,
I rarely order chocolate desserts. I love cobblers, crisps, and pies.
You will love this easy dessert and it's great for when you have guests
coming over. Perfect to make ahead and just throw in the oven.
Blueberry Cream Cheese Bread Pudding
1 ( 16 ounce ) loaf French Bread, cubed
1 ( 8 ounce ) package cream cheese
3 cups blueberries - divided
6 large eggs
4 cups milk
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup butter melted
1/4 cup maple syrup
1 jar blueberry preserves
1) Arrange half of bread cubes in a greased 9 by 13 pan. Sprinkle with
cream cheese and blueberries, top with remaining bread cubes.
2) Whisk eggs, milk, sugar, butter, syrup and cinnamon, pour over bread
mixture. Cover and chill 8 hours or over night.
3) Bake covered at 350 degrees for 30 minutes. Uncover and bake for
30 to 40 minutes more or until set in the middle. Let sit for 5 minutes.
4) Stir together remaining blueberries and preserves in a small pot.
Heat until warm. Serve it over the bread pudding, as a sauce.
Note - I like to serve this with fresh whipped cream or
vanilla ice cream and a fresh sprig of mint.
Sunday, July 6, 2014
Hello everyone. I hope y'all are having a wonderful Summer and enjoying all the
beautiful food that is in season right now. Food tastes so fresh and wonderful -
during the Summer. Shop at your local farmer's market, the fruits and vegetables
are so perfect and bountiful. What are you enjoying this Summer?
Summer Spaghetti with Zucchini and Corn
1 box of spaghetti
2 cups corn
3 garlic cloves
2 to 3 tablespoons butter
2 tablespoons olive oil
salt and pepper
1 teaspoon oregano
1/2 teaspoon each of onion and garlic powder
1/2 teaspoon red pepper flakes ( optional )
1/2 cup feta
1) Bring a large pot of salted water to a boil.
2) In the meantime in a large skillet, heat olive oil and butter until melted.
Add zucchini and cook for a few minutes, add garlic and cook for 2 more
minutes. Add corn and all spices. Cook until corn is done. Turn heat off
and add feta.
3) Drain pasta. I like to add pasta to the plate and spoon on the vegetables and
top with extra feta.
Note - this meal is great served with grilled lemon chicken and garlic bread.
I like to add a little butter to the warm pasta and save a little 1/2 cup pasta water.
Tuesday, May 27, 2014
I love fried rice and I especially love making it at home. It's super easy
and a perfect weeknight meal when you have very little time.
Easy Fried Rice
2 cups basmati rice - cooked according to directions. Let cool.
2 chicken breasts, cubed
1 tablespoon butter
1 cup peas
1 cup corn
2 scallions ( optional )
2 to 3 tablespoons soy sauce or to taste
1 teaspoon garlic powder
salt and pepper
1) Cook rice and let cool. I find when you do this the rice browns better.
2) In a large skillet add butter and brown chicken add salt, pepper and
garlic powder. Set chicken aside.
3) Add rice to the same skillet and stir until brown. Move rice to the side
of the pan and scramble the eggs and mix together.
4) To the rice add the chicken, corn, peas, scallions and as much soy as
Note - You can add in or take our whatever you'd like. You can make
this vegetarian. You can put in any veggies that you prefer.
My kids happen to love the corn and peas combo.