Grilled Flat Bread

It doesn't get any simpler than this!

Easiest-ever Grilled Flat Bread

1 refrigerated pizza dough
Flour
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
3 Tablespoons fresh chopped thyme leaves

Heat grill to medium.

Divide the dough in half. Roll each half into a rectangle 1/4 inch thick on floured surface. Brush one side of each rectangle with half of oil and season with salt and pepper. Transfer the dough to the grill, oiled side down. Cover.

Cook until the dough begins to bubble. Brush with remaining oil and season with salt and pepper. Turn bread and cook for an additonal 3 minutes.

Sprinkle with the thyme. Cut into pieces and serve.

Red Rice

This goes with everything! And if rice gives you any kind of trouble to cook, you'll love this one. This recipe is foolproof, I promise!

Fast Red Rice

2 Tablespoons olive oil
2 cups white rice
1 cup tomato sauce
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
4 cups water

Heat vegetable oil over medium heat in a saucepan. Brown the rice in the oil. Reduce heat to low, then add remaining ingredients. Stir once. Cover and simmer for 20 minutes.

Applesauce Walnut Bread

Applesauce Walnut Bread

1 cup granulated sugar
1 cup applesauce
1/4 cup vegetable oil
3 egg whites
3 T. milk
2 cups flour
1 t. baking soda
1 t. baking powder
½ t. salt
½ t. cinnamon
1/4 t. nutmeg
½ cup chopped walnuts

Lightly grease and flour a loaf pan. Set aside.

In a large bowl, mix together applesauce, sugar, vegetable oil, egg whites and milk. Mix until combined. Add remaining ingredients and mix, reserving the nuts for last. When the batter is thoroughly mixed, spread it evenly in the loaf pan.

Place pan in a pre-heated 350-degree oven and bake for 60-75 minutes. Toothpick inserted in center of loaf will come out clean when bread is done. Cool before cutting.

Zucchini Brownies

Zucchini Brownies

2 cups grated zucchini
2 cups flour
1 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/3 cup cocoa
1/2 cup vegetable oil
2 teaspoons vanilla

Combine all ingredients.

Pour batter into a greased, floured baking pan and place in a 350-degree preheated oven.

Brownies will be completely cooked in 30-45 minutes. Check by poking with a skewer to test for doneness.

Simple Mixed Berry Tart

Crostata dough:

zest of one orange
1 large or 2 medium-sized eggs
½ teaspoon vanilla
2 sticks unsalted butter
3/4 cup sugar
2 cups flour

Cream the butter and sugar in a small bowl. Add egg, orange zest and vanilla and mix well. Stir in flour. A stiff dough will form. Shape it into a flattened round, wrap it in plastic wrap and refrigerate until needed.

Fruit filling:

2 cups mixed berries
3/4 cup sugar
2 tablespoons cinnamon
2 tablespoons flour

Combine all ingredients in bowl. Pile tart filling onto crostata dough. Fold dough loosely around fruit, then place in preheated 400-degree oven for 20 minutes.

Cool. Serve with ice cream.

Orange French Toast

Don't you just love these long, lazy summer mornings?

Orange French Toast

1 cup orange juice
1 t. vanilla
1 cup light cream
3 eggs
1 loaf french bread
confectioner’s sugar

Combine juice, vanilla, cream and eggs in a large bowl. Set aside.

Slice the bread into 1"-thick slices. Dip slices in egg mixture. Place on heated, lightly-buttered skillet. Cook slices over low heat until browned on both sides. When all slices have been cooked, place them on a baking sheet. Place baking sheet in a pre-heated 325-degree oven and bake for 25 minutes. Dust with confectioner’s sugar before serving.

Homemade Sangria

We served this last weekend to friends. They left with a bottle and the recipe! :-)

Homemade Sangria

1/2 cup brandy
1 cup lemonade
1/2 cup orange juice
1 bottle red wine
1/4 cup triple sec
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1/4 cup sugar
1/4 cup maraschino cherries
2 cups ginger ale

Combine all ingredients in a large bowl. We use an empty, washed wine gallon because it can be sealed and chilled, and the fruit slices added at serving.

Enjoy!

Corn Salad

It doesn't get much easier than this. A tasty side dish, although there are plenty of times I just have a bowl of this salad for lunch!

Corn Salad

2 cups corn
1/4 cup butter, melted
2 tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1 small red onion, finely chopped
4 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning
1 bell pepper, finely chopped
2 Tablespoons olive oil

Combine all ingredients.

Cover and refrigerate, overnight if possible. We eat this cold but I guess it could be warmed, too.

Chocolate Dream Pie

Happy 4th of July!

Chocolate Dream Pie

4 ounces room temperature cream cheese
3 T.sugar
1 T. milkwhipped cream
2 packages instant chocolate pudding mix
2 cups milk
1 prepared chocolate cookie crumb crust

Combine cream cheese, sugar and tablespoon milk. Beat until smooth. Gently fold in half of the whipped cream. Spread onto crust.

Combine chocolate pudding mix with 2 cups milk. Whisk. Spread over cream cheese layer. Chill.

Apple Pasta Salad

Something a little bit different to spice up summer dinners.

Apple Pasta Salad

2 cups apple sauce
1/4 cup apple cider vinegar
3 T. mustard
3 T. chopped dill
½ cup chopped green olives
½ cup black olives
1 t. salt
½ cup cherry tomatoes
2 chopped cucumbers
1 sliced red onion
½ cup cheddar cheese
1 pound cooked rotini pasta

Chill pasta.
Combine all ingredients in a large bowl, mixing thoroughly to coat pasta.
Chill for 1 hour before serving.

Old-fashioned Lemonade

Old-fashioned Lemonade

lemons
1/2 cup to 1 cup sugar
cold water

Use one cup water for each lemon. We usually make five cups at a time, just because that's the number of cups our glass pitcher holds.

Roll the lemons on the countertop, then cut and squeeze the juice out. Combine everything and let chill. Serve over ice.

Hint: A dash of vodka in this, especially after a long, hot day of gardening, works really well!

Jalapeño Cornbread

I made this last night for guests. They left with the recipe. :-)

Jalapeño Cornbread

1 cup cornmeal
1 cup flour
1 cup milk
½ t. baking soda
1 t. salt
1 cup corn niblets
1 cup cream-style corn
1/4 cup Oil
4 Jalapeño peppers, chopped
2 eggs
½ cup finely chopped onion
1 cup grated cheddar cheese

Combine all ingredients in a large bowl.

Pour batter into a buttered, hot, cast-iron skillet or into a buttered 8x8-inch square baking pan.

Place in preheated 350-degree oven and bake for 55 minutes.

Captain Jack's Bundt Cake

Captain Jack’s Bundt Cake

2 eggs
1 cup granulated sugar
1 cup brown sugar
1 1/4 cups vegetable oil
1 t. vanilla
1 t. rum extract
3 cups flour
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 cup chopped pecans
4 cups chopped apples
1 pint whipping cream
1 t. brown sugar

Grease and lightly flour a bundt pan. Set aside.

In a large bowl, beat eggs until light and fluffy. Add sugars, oil, vanilla and rum extract and continue beating. Beat for 3-4 minutes before adding flour, soda, cinnamon and salt. Stir until the batter is mixed thoroughly. Add the nuts and apples and stir to combine.

Pour into the prepared bundt pan. Place in a pre-heated 350-degree oven for 60-75 minutes.

Cool before slicing. Top each slice with a serving of whipped cream and a sprinkle of brown sugar.

Summer Splash Muffins

Summer Splash Muffins

½ cup watermelon juice
2/3 cup watermelon bits
1 ½ cups flour
2 t. baking soda
1 t. baking powder
½ t. salt
½ t. cinnamon
7 T. butter
3/4 cup granulated sugar
½ cup milk
2 eggs

Combine dry ingredients in a large bowl and set aside.

In a small bowl cream butter and sugar until light and fluffy. Add eggs and mix. Add milk, juice and watermelon bits and stir to combine. Pour into flour mixture and stir well.

Lightly grease one 12-muffin tin. Pour batter into muffin cups. Place tin in a pre-heated 350-degree oven. Bake for 30-35 minutes.

Potato Salad

A summer staple!

Potato Salad

2 lbs. white or red potatoes
4 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup chopped celery
1/2 cup chopped onion
2 large hard-boiled eggs, chopped
1 cup mayonnaise

Cook peeled potatoes in water for 25 minutes or so, until fork tender. Drain in a colander, then cool slightly.

When potatoes are just cool enough to handle, cut into small pieces. Combine all ingredients in a large bowl, using a spatula to stir gently.

May be served warm or cold, depending on personal preference. We like this chilled but it's entirely up to you!

Basil Quesadillas

Basil Quesadillas

flour tortillas
sliced mozzarella
thinly sliced tomatoes
salt
black pepper
couple handfuls chopped fresh basil
1/3 cup toasted pine nuts
olive oil

Heat grill to medium.

On half of the tortillas place the cheese and tomato slices. Sprinkle with salt and pepper. Add nuts, basil and then drizzle with oil. Top with remaining tortillas; press gently to flatten slightly.

Cook the quesadillas on the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side. Cut into wedges and serve piping hot.

Veggie Grill Sandwich

We eat a lot of these around here during the summer!

Veggie Grill Sandwich

1/2 cup Italian salad dressing
3 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup olive oil
1 cup sliced red bell pepper
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Italian bread, split horizontally

Preheat the grill to medium heat.Combine all ingredients except bread. Place veggies in a grill basket and cook on grill for 3-5 minutes, or until veggies are cooked through.

Drizzle bread with additional olive oil and place on grill. When bread is hot, remove from grill and spread veggies on bread.

Eat while it's hot, and be prepared to make a second sandwich! It's that good!