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Showing posts from July, 2014

Crab-stuffed Orange Roughy

I’ve always ordered stuffed fish of whatever variety in a restaurant ~ it’s a wonder I’ve never made it in my own kitchen.

Orange roughy has a mild delicate flavor, with large flakes of meat that holds up well when cooked.  When paired with the delicious flavor of crab, you have a perfect dinner that’s elegant, without straining the food budget by ordering it at a restaurant.
This recipe looks way more time-consuming than it is. The stuffing is rich, moist, and delicious ~ if you prefer, it could be assembled an hour or two ahead of time and refrigerated until rolling and baking.  I like a little heat in the mix, adjust the seasonings to what you like.

It’s delicious, dignified, and easy as cherry pie! 

Crab-stuffed Orange Roughy
4 orange roughy fillets, about 6 ounces each 1 small onion, chopped 1 celery rib, chopped 1 tablespoon garlic, minced 3 tablespoons butter 2 tablespoons diced pimento

Greek Orzo Pasta Salad

A salad like this, tastes like summer to me!

Orzo pasta mingling with sweet cherry tomatoes, the subtle taste of fresh cucumbers, the mildly pungent flavor of red onions; rich, fruity, meaty kalamata olives, and salty, tangy feta cheese, all tossed together with a vinaigrette dressing.

I like the taste, shape and texture of orzo pasta ~ it’s perfect in a salad, making a great side dish for grilled meat.

Try this easy one filled with mouthwatering Greek flavors; leftover, it tastes good chilled too!

Greek Orzo Pasta Salad
For the orzo salad:
1 cup dry orzo pasta (approx. 2 cups cooked)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red onion, thinly sliced
¾ cup pitted kalamata olives, sliced
1 cup crumbled feta cheese
For the vinaigrette:
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon honey
2 teaspoons Dijon mustard
2 teaspoons dried oregano
Salt and freshly ground pepper, to taste
Cook orzo al dente acco…

Spice-Rubbed Grilled Tilapia

Paprika is so much more than a little dusting of color for your deviled eggs and potato salad!

Smoked paprika, Pimenton de la Vera, has a smoky quality and taste I really like for a robust dish.  It’s the Spanish cousin of the more popular sweet Hungarian paprika.  

Unlike Hungarian-grown paprika, in which red peppers are slowly sun-dried into a rich, fruity flavor, with no heat, smoked paprika is made from dried pimento peppers that have been smoked over an oak fire, and then ground into a fine powder for a woodsy smoky flavor.  

Smoked paprika can be sweet or hot ~ a little goes a long way ~ add it to grilled or roasted seafood, meats and stews, or ~ make sinister deviled eggs!

I saw this recipe, loaded with good seasonings, in our local newspaper, The Northwest Herald. Herbs de Provence is a classic blend of herbs from the sunny South of France, which includes thyme, savory, fennel, basil and lavender.  It’s equally good on roasted chicken and in sauces. 

This rub was exactly what the …

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, slic…

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


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

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 salm…

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.


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!

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
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