During the hot summer months we have boiled shrimp with homemade cocktail sauce, corn on the grill, cucumbers and Greek yogurt with dill quite often. It’s a quick mostly do ahead meal that is as pretty as it is delicious.

It’s so quick and easy to make your own cocktail sauce and you can tailor it to your tastebuds (i.e. I like a lot of horseradish).

HOMEMADE COCKTAIL SAUCE

Ingredients:

Ketchup, Lemon and Prepared Horseradish

In a small bowl add ketchup, (the amount of cocktail sauce you think you’ll need – for just the two of us I would guess about 1/3- 1/2 cup for 1 pound of shrimp – more if you use a lot of it. Squeeze in a wedge of lemon (again, more if you like it lemony, less if you do not), this will brighten the flavor, and finally add a teaspoon or two of prepared horseradish (to your taste). Give it a good stir and it’s ready!

I know, right? WHY did you ever buy it in a jar when it literally only takes 2 minutes to whip up and tastes far fresher! Enjoy!

BOILED SHRIMP

We boil the shrimp 3-4 minutes (don’t boil too long!), then into an ice bath, drain when cool and into the fridge until ready to eat!

Catch you back here tomorrow!

Hot weather. Hmmm. Sometimes it’s just hard to turn the oven on or stand over the stove when it’s sweltering outside. Pair any of these with a refreshing cold drink, lately cucumber water has been a hit – lime water is also nice – great thirst quenchers!

Here are a few of our favorites – from the archives…

Submarine Salad

Cold and refreshing – the little bit of thyme gives it the “submarine” taste without the carbs. Tasty and fresh! Click HERE for recipe…

Summer Med Pasta Salad with Arugula and Feta

Pasta salads are a big hit in the summer months. They can be made ahead and are great for lunch or dinner. To cut back on the pasta I add half arugula or spinach to my bowl and then mix it together. This keeps the greens fresh and allows each person to choose how much they would like. Click HERE for recipe…

Roasted Shrimp and Tomato Orzo with Feta

I have GOT to update this photo, why did I use such a tiny bowl? Anyway, trust me, this is an excellent recipe full of flavor. The feta makes it come alive. I like the grape tomatoes and shrimp best when they’re roasted, but you can always just cut up the tomatoes and give the shrimp a quick boil and then into a bowl of ice water for a few minutes before draining and adding to salad. Good with a slice or two of crusty bread. Click HERE for recipe…

Pasta with Italian Sausage, Tomato, Basil and Spinach

Another cold pasta salad, much like a caprese salad (oh! don’t you just love!) but with the addition of pasta (seeing this photo, I’m going to use bowtie next time). I put half a bowl of spinach, top with this salad and oh boy, fabulous!! Click HERE for recipe…

Roasted Corn Salad

Those are a few of our favorites, along with anything grilled (chicken, corn and veggies mostly) – yesterday I made a fabulous roasted corn salad that we will have for a few meals. (Click HERE for recipe) – I cannot wait! Although you do use the oven for a short time with this recipe, it makes enough to have a few meals (for two), so it’s the ticket! I try to make it earlier when it’s not quite so hot outside.

Catch you back here tomorrow!

 

I had a handful of Campari tomatoes leftover and didn’t want them to go bad. A red sauce sounded good. Something simple and fresh. I didn’t have enough Campari tomatoes to make enough for two servings, so I added a large can of tomatoes. I also added minced onion, because I like it and a wee bit of minced garlic towards the end. The last few minutes I threw in some fresh basil. What resulted was heavenly. I always thought you had to simmer sauce for a long time for it to be wonderful. NOT TRUE. I simmered this 25-30 minutes, until the tomatoes broke up and looked “saucy”. Topped with some parmesan atop penne pasta it was AH-MAZING!

I will make this with all fresh tomatoes soon, while they’re so good. Sometimes I will toss the tomatoes in boiling water for a minute then into an ice bath so that they peel easily, but usually I leave the skin on.

Click HERE to print the recipe!

Quick & Simple Red Sauce

Ingredients:

Olive oil

Slice of onion, minced

1-2 cloves Garlic, minced

1 – 28 oz. can tomatoes (I use petite diced or whole, peeled – then break up)

(OPTIONAL): Handful of fresh tomatoes (or more) – I used Campari

Small pinch of sugar (⅛ teaspoon)

S & P

Fresh basil, chopped

Directions:

Heat olive oil in medium – large saucepan on medium high heat.

Saute minced onion, after a minute or so, add the garlic and stir for 30 seconds.

Add the can of tomatoes and fresh tomatoes (and their juice!).

Sprinkle in the pinch of sugar, S&P.

Simmer for approximately 25-30 minutes, or until tomatoes are broken up.

You can add the chopped basil right before the sauce is done cooking, or you can add it and remove it if you just want a little taste. Another option is to use dried basil, but if you can use fresh, that’s the best!

Cook your desired pasta and drain, top with the red sauce and top with a sprinkle (or two!) of parmesan.

Freezes well.

This makes enough for 2 servings + a little left over for a lunch the next day (or freeze for a lunch later on).

Enjoy!

Catch you back here tomorrow!

I remember the first time I had Caprese salad… it was at an Carmine’s Italian restaurant in NYC. I couldn’t believe how fabulous. I wanted to eat there every single meal.

This chicken dish has the fabulous freshness from the tomatoes and basil and the added deliciousness of the mozzarella. I used fresh mozzarella, a favorite of mine. This is good served with pasta or rice, or a good salad. I’m thinking that’s what we had with it, a salad.

The recipe is from DELISH.com, click HERE to print the recipe (or save to Pinterest, etc.)

Caprese Chicken – Serves 4

Ingredients:

1 tablespoon olive oil

1 lb. boneless skinless chicken breasts

S & P (I used Himalayan Sea Salt)

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 pint grape tomatoes, halved

4 slices of mozzarella (or shredded, whatever you’ve got)

Directions:

In large skillet over medium high heat, heat the oil.

Then season the chicken with S&P and cook until golden and cooked through, about 6 minutes per side – transfer to a plate.

Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5-7 minutes.

Stir in fresh basil.

Return chicken to skillet and nestle in the tomatoes. Top with mozzarella and cover with a lid until the cheese melts.

Spoon tomatoes over chicken and serve.

Catch you back here tomorrow!

 

 

I always like to try a recipe as is the first time, then make alterations based on what we like/don’t like. This recipe was excellent as is. I lightened it up by using less oil and substituting applesauce for 1/2 the oil. (I’ve also substituted applesauce when I’m a wee bit short on bananas – I’ve made banana bread with extra banana in the past and it’s tricky getting the middle to cook, so keep that in mind… I also added walnuts – I think they add so much!

I didn’t use a mixer, so this was quick and easy to toss together and is quite excellent as a hearty breakfast with yogurt and fruit or a midday snack to get you through until dinner!

Click HERE to print this recipe – or click HERE to see original Cooking Light recipe.

This recipe is a favorite that you will likely make again and again – Recipe inspired from a recipe in Cooking Light magazine!

Catch you back here tomorrow!

Are you looking for a quick and easy recipe no-bake cookie recipe? I didn’t think I was a fan of the no-bake chocolate, peanut butter, oatmeal cookies – but after I made them (I’m not sure if this recipe was different, but let me tell you…) OUT OF THIS WORLD! Bonus… you don’t even bake them!

Once you mix up the batter, you spoon onto a cookie sheet with parchment paper (or silicone baking sheet), let sit 30 minutes and they are done!

Click HERE to print the recipe!

No Bake Oatmeal, Peanut Butter & Chocolate Cookies

Yield: 2-3 dozen cookies  – these take approximately 45 minutes to make.

Ingredients:

½ cup unsalted butter

1.5 cups sugar*

½ cup whole milk (can use 2%)

4 tablespoons unsweetened cocoa powder

Pinch of salt

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½ cup smooth peanut butter

2 teaspoons vanilla extract

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3 cups Old Fashioned Oats*

In 4qt (large) saucepan, add the butter, sugar, milk, cocoa and salt.

Bring to boil (stirring it together). Boil 1 minute. Then remove from heat…

Add peanut butter and vanilla, stirring to incorporate

Stir in oatmeal.

Once all ingredients have been combined, drop by teaspoonfuls onto Parchment lined cookie sheet. (I used a silicone baking mat on one cookie sheet, and didn’t use parchment and it worked ok, but it would be easier to use Parchment Paper).

Let cool 30 minutes to set. You can then store them in an airtight container at room temp (or fridge) for up to 2 weeks. I cannot imagine them lasting one week, they are that good…

This recipe was adapted from the recipe by the Brown Eyed Baker (BrownEyedBaker.com).

*What I changed: I added less sugar (1 ½ cups vs. 2 cups) and I used Old Fashioned Oats instead of Quick Cooking Oats, as called for in the recipe. Very minor changes.

Beyond delicious!

NOTE: These are excellent and perfect for get-togethers – but beware if dogs are nearby, dogs cannot eat dark chocolate…