all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Monday, July 21, 2014

Sautéed Vegetables with Fresh Mozzarella

This is a side dish that is a big hit here in the summer ~ thanks to good fresh veggies!

Included in the dish are some of the best vegetables that summer has to offer:  fresh juicy tomatoes, woodsy-tasting mushrooms, sweet onions, mild zucchini, and colorful bell peppers. 

All sautéed into deliciousness with seasonings and served with chunks of slightly melted mozzarella cheese.  Mozzarella is perfect with tomatoes and other vegetables, tallying in at 70 calories and 5 grams of fat per ounce ~ tasty and diet-friendly!

We really enjoy this ~ summertime goodness!  I hope you do too!

Sautéed Vegetables with Fresh Mozzarella


2 tablespoons olive oil
Salt and seasoned pepper, to taste
1 teaspoon dried basil leaves
1 pound fresh whole mushrooms, cut into chunks
1 large Vidalia onion, cut into thick wedges
3 cloves garlic, minced
1 each, small red, yellow, and green bell peppers, sliced
1 medium zucchini, cut into bite-size chunks
1 large tomato, cut into wedges
8 ounces fresh mozzarella, sliced ¼” thick and cut into quarters.


Pour oil into medium-hot nonstick skillet.
Add mushrooms, cook until they begin to release their juice, about 5 minutes.
Stir in onions and garlic cook for 1 minute.
Add peppers and toss.
Add zucchini and tomatoes, sauté until crisp-tender.
Stir in seasonings.
Add fresh mozzarella to hot vegetable mixture.
Toss together so that the mozzarella begins to melt.
Transfer to a serving dish.


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Thursday, July 17, 2014

Slim Potato Salad

Bill is a big fan of potato salad, and I like it too. 

If you like potato salad chock full of onions, olives and pickles like we do, you’ll like this.  And it goes with about any meat cooked on the grill!

And, even better,  it's a lighter version:

There’s not much more to say about it except that it tastes good!  Give it a go!

Slim Potato Salad


5 medium red potatoes
1 small red onion, chopped
12 stuffed green olives, sliced
12 sweet petite pickles, sliced
1/3 cup light mayonnaise
1 tablespoon prepared mustard
1 teaspoon celery seed
1 teaspoon seasoned pepper


Wash and peel potatoes and cut into bite-size pieces.
Cook in boiling water until fork tender, drain well.
In a large bowl, combine potatoes, onions, olives and pickels.
Add remaining ingredients and toss until well-coated.
4-6 servings


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Monday, July 14, 2014

Marinade for Shish Kabobs (Chicken, Beef & Pork)

Christopher Columbus was supposedly hooked on Portuguese espetadas, beef shish kabobs marinated in wine, roasted over an open fire. 

I like shish kabobs too ~ they're fun food on a stick!

This time, ours included chunks of chicken, beef, and pork, alternated with bite-size pieces of peppers, onions and tomatoes.  Seafood and mushrooms and zucchini are favorites here also.

For scrumptious, juicy morsels of meat, the key is in the marinating.  The longer, the better ~ over-night is perfect.

I was happy to come across this shish kabob marinade that was published in The Denver Post, by Marian Bassford of the Mile Hi Cowbelles, back in 1973.   Her marinade adds great flavor, while leaving the meat moist and tender.  The recipe makes a lot, and can be stored in the refrigerator for up to 3 weeks.

Build shish kabobs to your liking ~ it’s a summer favorite that will please most everyone, and is definitely a food that is totally up to your imagination…

Marinade for Shish Kabobs


¼ cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
½ cup sherry
1 tablespoon minced garlic
¼ cup olive oil
¾ cup low-sodium soy sauce
1 teaspoon seasoned pepper


In a bowl, combine all ingredients and mix well.
Place each type of meat in a separate resealable plastic bag.
Pour a generous amount of marinade over meat, seal and toss to coat evenly.
Allow meat to marinate over-night or at least 2 hours before grilling.
Vegetables can be marinated an hour or so before grilling, if desired.
Thread skewers and grill until cooked through.

Happy marinating!

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Thursday, July 10, 2014

Grilled Salmon w/Cucumber Dill Sauce

Grilled salmon is my favorite fish recipe.  I like the flavor of it, how easy it is to prepare, and how healthy it is.  The cucumber dill sauce here only makes it better!  

The salmon is seasoned simply for the grill.  The cucumber sauce is mellow and refreshing with a little crunch.  I have used both fresh dill and dried dill, and I’ve used Vidalia onion slices as well as red onion, it doesn’t matter.  It’s the combination of it all with sour cream, vinegar and seasonings that makes for a dish good enough for company.

Bill gave this dinner a rave review and I seconded it!

It’s simply good summer-time eating!

Grilled Salmon w/Cucumber Dill Sauce

Ingredients for salmon:

4 salmon fillets
2 tablespoons olive oil
Salt and seasoned pepper
1 teaspoon fennel seeds

For cucumber sauce:

½ cup sour cream
3 tablespoons chopped dill
1 tablespoon white wine vinegar
1 cucumber (2 cups) thinly sliced
½ cup red onion, thinly sliced
Salt and seasoned pepper, to taste


Preheat grill to medium-low heat.
Season salmon with salt and pepper.
Scatter fennel seeds over salmon and press in so they do not fall off during grilling.
Drizzle with olive oil.
Place on grill and cook about 5 minutes per side, turning once.
Meanwhile, whisk together sour cream, dill and vinegar.
Add cucumbers and onion.
Season with salt and pepper, and mix well.
Serve salmon with cucumber sauce.


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Monday, July 7, 2014

Cauliflower with Lemon Mustard Butter

This sauce really perks up cauliflower!        

For a low-fat sauce, it has great flavor and I imagine it would be good on most vegetables.  The sauce combines Dijon mustard, lemon peel and scallions ~ a little spicy, a little tart. 

It’s quick and good for a week day dinner, and I wouldn’t hesitate to serve it for company.  The cauliflower tastes delicious, and it’s not drowning in a calorie-laden creamy sauce. 

By the way, try Flora Pro-Active Spread, if you’re looking for a good replacement for butter.

Cauliflower with Lemon Mustard Butter


2 tablespoons Pro-Active Spread, room temperature
1 tablespoon Dijon mustard
2 teaspoons grated lemon peel
¼ cup scallions, chopped
½ teaspoon seasoned pepper
4 cups cauliflower florets


In a small bowl, mix together everything but the cauliflower.
Cook cauliflower until tender.
Add mustard mixture; stir well.


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Friday, July 4, 2014

Happy 4th of July!!!

"This, then, is the state of the Union: Free and restless, growing and full of hope. So it was in the beginning. So it shall always be, while God is willing, and we are strong enough to keep the faith."
~ Lyndon B. Johnson

Here's wishing each of you a 




4th of July!

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Monday, June 30, 2014

Baked Beans ~ Perfect 4th Fare!

I’ve hardly met a bean I don't like ~ these old-fashioned beans are my favorite!

I posted this recipe not long after this blog started, and thought it deserved to be repeated.   I have no idea of the origin of the original recipe; it was tweaked way back when, and I’ve been making it for many years.  It always serves us well.  Bill and Bubba swear I make the best-baked beans in the world, and I concur.   

Bubba, 1971, almost 3!

Unlike the usual baked bean recipes, these beans do not need to soak overnight.  Simply use store-brand canned pork and beans (I toss the pork part) and let all the ingredients in the recipe do the flavoring. 

Don’t be afraid of the molasses, baked beans aren’t baked beans without it!  Dry mustard and vinegar provide a little kick and brown sugar sweetens it all up; chopped onions are a must, and crisp-fried bacon, just because…

Stir it up...

Mom's trusty old bean pot still in use today

This is truly our absolute favorite baked beans ~ I’ve been making this recipe many more years than I care to admit!

These baked beans go with about anything, and should you have a slice of cornbread slathered with butter to join it; you’re the lucky one!

Perfect 4th of July fare, it will be on our table that day for sure!

Baked Beans, My Way


½ pound bacon
½ cup brown sugar
¼ cup cornstarch
1 teaspoon dry mustard
½ cup molasses
1 tablespoon vinegar
1 medium white onion, chopped
4 (16-ounce) cans pork and beans


Fry bacon crisp, crumble and set aside.
Pour beans into a large bowl.
Add half of the bacon.
Add the remaining ingredients, one by one, stirring well after each addition.
Pour into a bean pot or casserole dish.
Top with remainder of bacon.
Bake at 350 degrees for about 3 hours. It will be thickened and bubbly.
Let stand 15 minutes before serving.


By the way, I don’t know about where you are, but we had downpours and high winds; severe storms, off and on this morning from 12:30 a.m. through 4:00 a.m., with a tornado warning and a funnel cloud touching down in the next town.  Luckily, very little damage, but it made for a sleepless night! 

More severe weather predicted for this afternoon…

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