Hope you enjoy the recipes listed below. Have a stress free, relaxed dinner.
"When one has tasted watermelons, one knows what angels eat." - Mark Twain
Watermelon Lemonade - Texans love lemonade almost as much as sweet tea
3/4 cup sugar
2 cups water
6 cups watermelon - seedless cut into dice
10 oz. fresh lemon juice
lemon slices, garnish
Simple syrup: Bring sugar and water to a boil in saucepan over medium high heat, stirring occasionally until sugar dissolves. In a food processor add watermelon and lemon juice and process well. Combine watermelon juice, simple syrup and chill in pitcher. Add ice to glasses with a slice of lemon for garnish and pour in lemonade. Simply refreshing.
Garden Tomato Tart - I usually make this tart in the summer with fresh from the garden tomatoes, but sometimes you just gotta have it sooner. Enjoy.
1 (9-inch) prepared pie pastry
olive oil
1 large sweet onion, sliced thin
4 slices bacon, chopped
1 cup blue cheese, crumbled (I like Maytag) (or cheese of your choice)
1 lb. ruby red ripe tomatoes, sliced
salt and freshly ground black pepper
red pepper flakes
Italian parsley or fresh basil, chopped
Preheat oven to 375 degrees. Roll out pastry on lightly floured surface into an 11-inch round, place in tart pan with removable bottom. Trim dough and leaving about 1/2-inch overhang, fold under excess and crimp. Lightly prick bottom of tart with fork. Before blind baking, line tart shell with foil and use pie weights or dried beans, etc. Bake about 20 minutes, remove foil and weights and continue baking 8 more minutes. Remove to cooling rack.
Heat saute pan and cook bacon until browned. Remove to paper towels. Remove most of bacon grease and add a little olive oil to pan and cook onion, (about 20 minutes) seasoned with salt, pepper and red pepper flakes. Spread onion mixture onto tart shell, sprinkle with almost all of the cheese, and bacon, arrange tomatoes overlapping over cheese. Sprinkle with rest of cheese and season again with salt and pepper, drizzle with a little olive oil. Place foil over edge of crust to prevent excess browning. Place tart on baking sheet and place under broiler until cheese starts to brown. Remove and place on cooling rack for about 5 minutes before serving. Remove removable bottom and cut into slices. Garnish with chopped parsley or basil or mixture of both.
Frittata with Onion and Asparagus - frittata's are easy and the possibilities are endless what you can use in them. Create your own and see what you come up with.
Olive oil
1 medium sweet onion, thinly sliced
salt and freshly ground black pepper
5 slices bacon, chopped (optional)
1 pound asparagus, cut diagonally into 1-inch lengths
5 large eggs, lightly beaten
1 cup shredded Gruyere cheese
Cook bacon if desired and remove to paper towels. Heat a little olive oil into a 10-inch oven-proof frying pan. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are just tender, 6 to 8 minutes. Add cooked bacon if desired. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Watch carefully so frittata does not burn. Remove from oven and slide frittata onto a serving plate. Cut into wedges. Serve with roasted red potatoes with rosemary. (see my I Love Breakfast blog for this recipe)
Ahi Tuna with Fresh Olive Sauce
4 ahi tuna steaks
1 cup dry white wine
3 tsp. olive oil
2 garlic cloves, minced
1/4 cup kalamata olives, pitted and chopped
2 Tbl. fresh lemon juice
2 tsp. orange zest
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped
In saute pan heat 1 tsp. olive oil. Add garlic and cook for a couple of minutes. Add the olives, lemon juice, orange zest, pepper flakes, salt and freshly ground black pepper, cook for about 5 minutes, add wine and reduce for about 5 minutes. Rub steaks with reserved olive oil and season with salt and pepper. Grill or cook in saute pan for the doneness you prefer. To serve; place steaks on platter and pour over olive mixture. Sprinkle with parsley.
Ham Steaks with Madeira Sauce - It seems most people eat ham for breakfast or serve it during holiday meals. Ham during the week is easy to prepare and makes for a stress free meal.
2 large ham steaks (slice in half)
2 apples, peeled and cored, sliced thin
3 Tbl. butter
1 small shallot, finely chopped
6 Tbl. Madeira wine
2 tsp. tomato paste
2 tsp. Dijon-style mustard
Cook each piece of ham in the 4 Tbl. butter, add shallots. Cook shallots until softened, add sliced apples, add Madeira, cover and cook about 5 minutes. Remove ham to serving platter and cover to keep warm. In the pan with juices add tomato paste and mustard, bring to a simmer, add 2 Tbl. butter, swirl around and pour over ham.
Turkey Burgers in Curry Sauce
Olive oil and Butter (for cooking onion)
1 lb. ground turkey (or beef)
1 small onion, chopped
2 scallions, chopped fine
1/4 cup fine bread crumbs
1 egg, lightly beaten
salt and freshly ground black pepper
2 Tbl. good quality chicken stock
2 Tbl. Italian parsley, chopped
1 Tbl. Cilantro, chopped
1/2 cup blanched, slivered almonds (lightly toasted)
Sauce
1 granny smith apple, peeled, cored
1 Tbl. butter
2 Tbl. shallots, chopped finely
2 tsp. good curry powder
1/2 cup good quality chicken stock
1 Tbl. tomato paste
1/4 cup heavy whipping cream
Cilantro, chopped
Sauce: Peel apple and cut into small cubes. Heat butter in saucepan and add shallots and curry powder. Cook stirring about a minute. Add apple and stir. Add broth and tomato paste. Cook until reduced a little, add cream and cook abut 2 minutes. Taste and adjust seasonings. Serve sauce over patties sprinkled with toasted almonds and chopped cilantro.
Heat some butter in saute pan and cook onion until softened. In a bowl, add bread crumbs, 2 Tbl. stock, onions, parsley, turkey, scallions, egg, salt and pepper. Blend well. Divide into portions and make patties. Heat oil in skillet and cook patties until browned. Serve patties with sauce over them, a sprinkling of almonds and cilantro. Serve with couscous and a simple salad.
Wild Mushroom Saute
1 lb. wild mushrooms (mixture of your favorite)
2 Tbl. olive oil
salt and freshly ground black pepper
1 Tbl. butter
3 garlic cloves, minced
2 Tbl. Italian parsley, chopped
1 small shallot, chopped
3 Tbl. Marsala
Trim mushrooms and clean. If any are large, cut in half. Heat saute pan add olive oil. When very hot add mushrooms, season with salt and pepper. Cook on high constantly stirring until they are browned. Add butter, add shallot and garlic and cook about 1 minute. Deglaze with Marsala, sprinkle with parsley and serve. Can serve over sauteed or grilled chicken breasts, grilled steaks or just eat as side dish.
Julia's Chicken and Potatoes Spanish Style
4 garlic cloves, chopped
salt and freshly ground black pepper, to taste
2 tsp. dried oregano
3 Tbl. white vinegar
6 boneless, skinless chicken breasts
1 lb. Yukon Gold potatoes, chopped into 1-inch dice
1 large onion, chopped
1/4 cup dry white wine
2/3 cup tomato sauce
1/4 cup extra virgin olive oil
1 bay leaf
1/2 cup green olives (garnish)
3 Tbl. capers, drained (garnish)
Combine garlic, salt, pepper, oregano and vinegar in ziplock bag; add chicken place bag in bowl and marinate for about 3 hours.
In a large saute pan combine chicken mixture, potatoes, onions, tomato sauce, wine, olive oil and bay leaf; bring to a boil, cover and reduce heat simmering and stirring occasionally for about 45 minutes or more. Remove bay leaf and place chicken mixture on serving platter and sprinkle with olives and capers.
Risotto with Peas and Lemon - risotto is another dish you can use your imagination and create endless possibilities. See what you can come up with.
1 small onion or whole shallot, diced small
5 Tbl. butter
2 cups Arborio
1 cup dry white wine
6 cups good quality chicken stock
1 cup frozen peas
1 lemon, zested
1 Tbl. lemon juice
1 cup fresh grated Parmesan cheese
In a saucepan add chicken stock and heat, reduce to a simmer. In a large saute pan on medium, saute onion or shallot in butter until soft. Add arborio and stir to coat. Add wine and keep stirring until almost reduced. Add 1/2 cup stock at a time and constantly stir. When stock starts too look reduced add another 1/2 cup and continue stirring until all stock has been added. Just before the last cup add peas, lemon juice and lemon zest. Stir in 1 Tbl. butter and Parmesan cheese. The entire process will take you about 30 to 40 minutes.
Spaghetti Squash Saute
2 1/2 lbs. spaghetti squash
1 Tbl. fresh oregano, chopped
1 box cherry or grape tomatoes left whole
1 bunch scallions, chopped including green part
2 garlic cloves, minced
olive oil
1/4 cup white wine
salt and freshly ground black pepper
1/4 cup Parmesan cheese, shaved
Italian parsley, chopped (garnish)
Cut squash in half lengthwise and place on baking sheet cut side down. Bake at 450 for 30 minutes or until strands are loosened with fork. Remove seeds, cool squash and remove spaghetti strands of squash with fork, discarding shells.
In a saute pan add some olive oil and saute oregano, tomatoes, scallions and garlic for about 2 minutes. Stir in wine and season with salt and pepper. Cook a 2 minutes, remove from heat, stir in squash. Place on platter and garnish with parsley and shaved Parmesan.
Julia's Easy Vegetable Crab Pasta
1 onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 red bell pepper, chopped
1 box grape tomatoes
1 Tbl. butter
olive oil
1/4 cup white wine
1/4 cup heavy cream
2 garlic cloves, minced
1/4 cup pesto (make own or purchase prepared)
1 lb. penne pasta
1 lb. fresh lump crabmeat
Freshly grated Parmesan cheese
Italian parsley, chopped (garnish)
In large pot of boiling salted water add pasta and cook al dente. Drain and mix with a little olive oil. Set aside. In large saute pan, add butter and olive oil; saute onions, and garlic until tender. Add wine and reduce, add red pepper, squash and zucchini and saute about 2 minutes, then add tomatoes, pesto and cream cooking about 1 minute. Add drained pasta. Gently stir in crab. Place on platter and sprinkle with Parmesan and parsley.
Rich Creamy Cheddar Cheese and Ham Chowder
4 Tbl. butter
4 carrots, diced
1 onion, chopped
3 cups good quality chicken stock
1 lb. red potatoes, cut in to large chunks
2 cups ham, cut into small chunks
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
2 cups aged Cheddar cheese, shredded
freshly ground black pepper
Tabasco
Italian parsley, chopped
Fresh chives, chopped
Croutons (garnish)
Melt 1 Tbl. butter in stockpot and add onions and carrots and saute until onion is soft. Add stock and potatoes and bring to boil. Reduce heat, cover and simmer about 20 minutes. Melt 3 Tbl. butter in small saucepan and whisk in flour for about 1 minute. Gradually whisk in milk and cream, remove from heat and stir in the cheese, season with pepper and Tabasco. Stir cheese mixture into stockpot, heat through. Remove to bowls and garnish with parsley, chives and croutons. When reheating, be careful about burning cheese, heat gently. Serve with warm buttered biscuits.
Simple Shrimp with Spicy Cream Sauce
1/2 cup butter
1 large onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
3 jalapenos, seeded and sliced thin
salt and freshly ground black pepper
3 cloves garlic, minced
40 large shrimp, shelled and deveined
1 cup sour cream
1/2 cup fresh salsa
Small, fresh flour tortillas, warmed
Black beans
Fresh salsa (condiment)
Heat black beans in saucepan, adding a little salsa. Melt butter in large saute pan, saute onion and peppers and garlic until soft (not too soft). Add shrimp and saute until pink, fold in sour cream, add 1/2 cup salsa, do not boil heat gently. Taste and season with salt and pepper. To serve; place shrimp mixture in warmed tortillas, add extra salsa. Serve with black beans.
Simple, Easy - Chicken and Shrimp over Hot Rice
1/4 cup butter
1 small box mushrooms, sliced
3 scallions, sliced including green part
2 cans condensed cream of chicken soup (I told you it was easy)
1/2 cup Sherry
1/2 cup half and half
1 cup cheddar cheese, shredded
2 cups cooked chicken
2 cups cooked shrimp (shelled and deveined)
2 Tbl. Italian parsley, chopped
Hot rice
Make your rice, 1 cup rice to 2 cups water or stock, season with salt and pepper, bring to boil, cover, reduce heat.
In large saute pan, melt butter add mushrooms and scallions saute for about 4 minutes. Add soup, stir in sherry and half and half, mixing well. Turn heat to low and add cheese, mix constantly, add chicken, shrimp and heat through, but do not boil, stir in parsley. Taste and season with salt and pepper. Serve over rice.
Easy Dessert?
I always keep some homemade pound cakes in the freezer. Slice into pieces and place on plates, add fresh strawberries (or berries of your choice or peaches you might have to mix with a little sugar), add another slice of pound cake and add fresh whipped cream which you have whipped in a little powdered sugar, garnish with fresh mint and serve.
Grilled fruit is another easy idea. You can use and indoor grill pan or use your outdoor grill. You can grill almost any fruit such as; pineapple, peaches, plums, apricots and even bananas if you use a skewer. Serve with ice cream, drizzle with honey, chocolate sauce, sprinkling of nuts, sorbets, fresh raspberry sauce, the possibilities and ideas are endless.
Bon Appetit
"The Lord is my Shepard, I shall not want...He guides me in the paths of righteousness."
Psalm 23: 1-3
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