Easy Grilled Onion-Buttered Cod

Atlantic cod has been a popular fish for over one-thousand years and is caught in the northwest Atlantic from Greenland to North Carolina.

Per Mark Kurlansky, author of “Cod:  A Biography of the Fish that Changed the World,” cod was part of the desire to discover and explore North America.  By the way, Mae introduced me to this book, and if you haven’t read it, it’s a captivating look at the history of cod, and explores the globalization of the fish and its impact on history. 

Cod is a low-calorie protein that is filled with healthy omega-3 oil which has a variety of health benefits, from lowering triglyceride levels, to aiding rheumatoid arthritis, depression and baby development. 

Grilling is a simple way to prepare cod, and it brings out the delicate flavor of the fish.  Pep it up with spicy seasonings, butter, green onions, lemon juice, and salt and pepper for a tasty meal.  

We were truly surprised with how delicious the cod tasted! 

Try it, I’m hoping you’ll like it also!

Yield: 2-4 servings

Grilled Onion-Buttered Cod

Grilling brings out the delicate flavor of the fish, spice it up!


  • 2 cod fillets, cut in half
  • 1 tablespoon Chef Prudhomme’s Magic Salt Free Seasoning
  • ½ teaspoon lemon pepper
  • ¼ teaspoon salt
  • ½ teaspoon seasoned pepper
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 2 tablespoons green onion, sliced thin


  1. Preheat the grill to medium heat.
  2. Season both sides of fish with Chef Pruhomme’s Seasoning, lemon pepper, salt and seasoned pepper. Set fish aside on a plate.
  3. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, cook until onion is softened, about 2-4 minutes.
  4. Place cod onto oiled grates and grill until fish is golden brown and flakes easily, about 5-7 minutes per side, depending upon thickness; baste with butter mixture frequently while grilling.
  5. Serve
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Seasoned Summer Squash Sauté Side

Now that summer squashes and tomatoes are abundant in farmer's markets, backyard gardens, and in grocery stores, this fresh-tasting recipe is perfect for using up the produce and is over the top in goodness!

There are hundreds of varieties of summer squash, ranging from dark green to bright yellow, long to stubby, smooth to ridged to lumpy ~  from crookneck, to green and yellow and pattypan, to zucchini.

It’s a complicated family of veggies, and any one of them would be great for this recipe.  I used zucchini and crookneck summer squash, choose your favorites. 

Ready for tomatoes and mushrooms!

The squash was sautéed with garlic, onions, mushrooms, tomatoes, seasoned with Mrs. Dash Extra Spicy, finishing with a little cheese melting over all.

This was simple, and delicious for dinner and just as tasty leftover at lunchtime the next day!

Yield: Serves 4

Seasoned Summer Squash Sauté

prep time: 5 MINScook time: 15 MINStotal time: 20 mins
This squash sauté is delicious and just as good later, should there be leftovers!


  • 1 tablespoon vegetable oil
  • 2 pounds (about 2 or 3) zucchini and summer squash, sliced 
  • 1 large Vidalia onion, cut into large pieces
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 large tomatoes, peeled and cut into chunks
  • 2 tablespoons balsamic vinegar
  • 2 basil leaves, chopped fine
  • 1 tablespoon Mrs Dash Extra Spicy
  • Salt and pepper, to taste
  • ½ cup sharp cheddar, shredded


  1. Heat oil in a large skillet over high heat. Add squash, onion and garlic, and cook just until slightly browned, 2-3 minutes.
  2. Turn heat to medium-high, add tomatoes, mushrooms, and balsamic vinegar, stirring occasionally for about 5-6 minutes, allowing juices to evaporate some.
  3. Add basil and seasonings, combine well.
  4. Scatter cheese over top, allow to melt and toss lightly.
  5. Serve and enjoy!


Last Night's Dinner ~ Sautéed Cherry Tomatoes over Grilled Chicken

I know ~ you’re probably thinking grilled chicken is boring and dry.  Well, when grilled correctly, it’s very tender with a nice char, and Bill does this perfectly!

Evidently, I was more interested in eating this than taking pics!

Generally, he dips the chicken breasts in a little lemon juice and sprinkles them with seasonings, salt and pepper, and our favorite spices.  

If a little thick on one end, pound it with a mallet until it has a uniform thickness.  Grill over high heat quickly, searing in all the juices.

While I leave the grilling to him, I’m on to making sautéed cherry tomatoes to top the chicken for added flavor and moistness… 

Ummm, mmm!

The little gems will be slightly charred, tender and savory-sweet.  Sautéing them brings out their natural sweetness and flavor.  They’re a perfect chicken picker-upper!

If you’ve never sautéed cherry tomatoes, give them a try.  It’s well worth it!

Yield: 4 servings

Sautéed Cherry Tomatoes over Grilled Chicken Breasts

Cherry tomatoes, a perfect picker-upper for grilled chicken!


  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 pints cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons fresh thyme leaves, chopped fine
  • 1/2 teaspoon salt
  • 2 teaspoons seasoned pepper
  • 4 grilled chicken breasts


  1. Heat oil in a large skillet over medium heat. Add garlic to the oil and cook for 30 seconds.
  2. Add tomatoes, vinegar, thyme, salt and pepper, stir gently.
  3. Reduce heat to low and cook for 2-5 minutes, tossing occasionally until tomatoes begin to loose their firm shape and skins start to wrinkle.
  4. Serve over grilled chicken breasts.
Created using The Recipes Generator

Happy cooking!

A Birthday for Grandpa with Classic Yellow Cupcakes

Grandpa needed help blowing out the candles on his birthday cupcake yesterday, so Matthew, came to the rescue! 

Grandpa and Matthew

Bill loves cupcakes and so does our 6-year-old grandson, and this Martha Stewart recipe came to my rescue.

Woo hoo!

Bill's birthday is actually today ~ he’s having 2 days of celebrating.  It was going to be a day of golf with Bubba, but due to thunderstorms, that’s postponed for a sunny day; instead, it’s off to lunch later at a favorite Mexican restaurant. 

On with the cupcakes…

Who doesn’t like a cupcake!  These cupcakes are moist, delicious and full of flavor.  The recipe calls for a dozen cupcakes, I doubled it.  Yellow is Bill’s favorite with chocolate buttercream frosting.  Matthew opts for yellow cupcakes with buttercream frosting. 

 The options for decorating are endless, we like sprinkles here!

Believe me, these cupcakes disappear quickly!

Yield: 12

Classic Yellow Cupcakes

prep time: 25 MINScook time: 20 MINStotal time: 45 mins
Perfect classic treats for a birthday or any day!


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (I used 2%)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • Sprinkles, for decorating
  • 1/2 cup (1 stick) butter, room temperature
  • 3 cups confectioners' sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, room temperature
  • 3 cups congerectioners' sugar
  • 3/4 cup of Cocoa Powder
  • 2 teaspoons vanilla
  • 1-2 tablespoons of milk


  1. Preheat oven to 350°, line cups of a standard muffin tin with paper lines. In a small bowl, whisk together flour, baking powder,and salt. Set aside. In a liquid measuring cup, mix milk and vanilla; set aside.
  2. In large bowl, with electric mixer, beat butter and sugar until light and fluffy,  3-4 minutes. Add eggs one at a time, beating well after each addition.
  3. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  4. Divide batter evenly among prepared muffin cups.
  5. Bake until a toothpick inserted in center of a cupcake comes out clean, 20-25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
  6. Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk and vanilla until smooth. Mix in up to 1/2 cup more sugar, (more for chocolate) or a few teaspoons of milk as necessary to achieve a spreadable consistency.
  7. Frost cupcakes, decorate with sprinkles before frosting dries to ensure that thy stick.
Created using The Recipes Generator


You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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