Marinated Mozzarella with Basil and Sun-Dried Tomatoes


At this point, I have made literally hundreds of breakfast, lunch, dinner, dessert and snack recipes...this is going to be recipe #785 (literally!) on this blog, and there are a whole lot more waiting in line for me to share with you.  But out of those hundreds and hundreds, there are a few that stand out in my memory and heart not only for the deliciousness but also for the happy memories.  My grandmother's molasses cookies (one for each hand!), the lemon chicken pasta we made with friends on a fun snowy weekend, and this marinated mozzarella.  My mama has been making this on warm lazy summer afternoons for as long as I can remember, and if you ask any of my best friends what their favorite recipe from my mother's kitchen is, I can almost promise they will all say in unison, "her marinated mozzarella with basil and sun-dried tomatoes!" Read More & Get the Recipe

Goat Cheese Summer Squash Sushi


Ah, summer!  You are almost here, and you are bringing with you warm evenings, fresh veggies, and in my mind, permission to serve suppers that are light conglomerations of finger food-type items that require no cooking, no forks, no knives and lots of deliciousness.  Luckily the Southern husband is always happy to sit outside on a balmy summer evening with nothing but a shared plate of nibbles and a glass of Malbec, and so that keeps inspiring me to come up with new and different little finger food types of items.  I'm calling these particular ones goat cheese summer squash sushi (with deep apologies to real sushi everywhere.) Read More & Get the Recipe

Penne with Tuna and Sundried Tomatoes


Do you ever have one of those days where you come home and pretty much all you can handle is opening up some tuna fish?  Yep, me too.  Those are the days where I extend myself just a teeny bit further to boil some water and find a skillet, and suddenly the dinner that started out being a tuna fish sandwich ends up being this easy, breezy dish of pasta tossed with warm tuna and sundried tomatoes...and all of the sudden your day is looking a lot merrier. Read More & Get the Recipe

Asparagus and Ham Oven Frittata


There is something that is just so comforting about anything made with eggs.  I don't know what it is about them...maybe it reminds me of when I was a kid and my dad would make scrambled eggs for breakfast every Sunday.   At least I THINK it was my dad.  He was definitely the one who bought the crumb cake at the local bakery, and just on the basis of that I am going to go ahead and give him credit for making the scrambled eggs, too. Hi Daddy! Anyway,  this is why I love a good frittata - that and the fact that it is so dang easy to make.  Frittatas are usually made on the stovetop, but they can also be made in the oven and that is what I like to do -- they are amazingly easy that way.  Now, this particular one also helped me with this little project I have going on lately, which is to try a different cheese each week that I haven't tried before.  This particular week I tried a cheese called comte cheese, which was like a mash-up of cheddar and parmesan and was very delish...but Read More & Get the Recipe

Pasta with Shrimp and Feta Cheese Sauce

pasta with shrimp and feta cheese sauce

This recipe is so quick and so easy and SO delicious, and it's all about one of my favorite appliances. The food processor. Yep, as long as you can boil water and push the on button, you are all set with this one, and that's my kind of dinner on a weeknight. First the water-boiling part. Fill up a good sized pot with water and put it on to boil. While you are waiting for it to boil, cut up some tomatoes and toss them in a bowl. Any kind of tomato will do. I had some nice cherry tomatoes when I made this. Ok, now comes the fun part. Toss the following into your food processor: scallions, fresh thyme, feta cheese, cottage cheese. Press the button until it is all nice and creamy, and then taste it to see if it needs any salt and pepper. Then scoop it into the bowl with the tomatoes. Your water should be boiling by now. Drop your shrimp in and cook them for about 2 minutes, just until they are nice and pink. Without turning the water off, scoop them out with a slotted Read More & Get the Recipe

Warm Quinoa Salad with Shrimp and Asparagus


So, I was probably the last one to find out it is pronounced "keen-wah," and that it contains more protein than any other grain. You guys all knew that already, right? I just knew that it tastes dang good, and whenever I have had one too many Maple Butterscotch Macadamia Blondies and am needing an injection of healthy food, this is a great and yummy way to get some. It is chock-full of veggies -- asparagus, peas, sundried tomatoes -- flavored up with some scallions and a few salty cashews, and topped off with my favorite...delicious chopped up shrimp. Even more happily, it all cooks up in one pot -- the quinoa first, then the veggies, topped with the shrimp. If I am feeling really crazy, I crumble some soft feta cheese onto the top right before I serve it. This recipe comes from the Whole Foods website, which is (as you might guess) a great source for healthy and delicious food. I wouldn't go there looking for Cookie Truffle recipes, but if you are looking for stuff to make with Read More & Get the Recipe