This is the best simple breakfast that you will EVER serve your overnight guests, or just your adult children and grandchildren. I promise!!! The vanilla yogurt makes it just a little sweet for the little ones, and the rest is just yummy right down to that tummy. First thing in the morning…it’s a lot better to wait a few minutes before consuming the slight acid in our favorite coffee. Get revved up with that caffeine after you coat that little tum tum. Happy Day My People!
You’ll be so darn happy!
4 slices multigrain bread, toasted
2 avocados, halved, seeded, peeled, and sliced
1 cup low fat vanilla yogurt
Zest of 1 lemon
1/4 cup honey
1/4 cup pomegranate arils
1/2 t salt
Arrange avocado slices in single layer on toast.
Spoon yogurt over avocado, spreading slightly.
Sprinkle zest over yogurt.
Drizzle with honey.
Sprinkle with pomegranate arils.
Sprinkle with salt.
The liveliest little cocktail that you will enjoy all summer…I PROMISE! I mean it’s my new “go to” light summer sipper! In this recent heatwave I’ve been enjoying club soda, on the rocks, in a wine glass, with a wedge of lemon..but, hey, this is a wee bit more festive!
1 bottle Prosecco, chilled
1 cup vodka, chilled
1 pint lemon sorbet
Lemon wedges for garnish
Combine Prosecco and vodka in small pitcher.
Place scoop of lemon sorbet in each of 4 wine glasses.
Pour Prosecco mixture over sorbet.
Top with a lemon wedge.
Author’s Notes: I prefer my lemon wedge squeezed and in the glass, rather than on the glass rim. Also, I use this wonderful sorbet “SorBabes” brand, Jam’n Lemon flavor. It is made with real lemons and lemon zest that pumps up the flavor to unexpected levels of happiness. Enjoy, and…happy almost weekend!
OK, Just call me a dichotomous mess! I loathe the heat, humidity and glaring sun of the summer months. Actually, when May rolls around, I begin praying for the relief of October’s cool deliciousness. HOWEVER, I do enjoy the voice and soul of summer’s culinary treasures…shrimp being at the top of my favorites! p to the s…we enjoy shrimp 12 months of every year thanks to Captain Jim’s who delivers straight from the coast to G’Vegas every other Saturday of the month! I mean it’s just outrageously appropriate people! Just taking heart and getting it “done” completed…finished…anything besides “done”, please!
1 recipe of Lemon Dressing (below)
1 1/2 lbs medium shrimp, cleaned
1 Tbs Salt and 1 t pepper to season shrimp
2 Tbs olive oil
2 Tbs chopped shallots
2 heads frisée, or spinach, torn into pieces
1 medium honeydew, cut into small cubes
8 oz feta, crumbled
1/4 cup thinly sliced mint
Zest of 1/2 lemon
Juice of whole lemon
1 Tbs honey
1/2 cup olive oil
1/8 t black pepper
Combine all ingredients in glass salad dressing jar and shake well.
Season shrimp with salt and pepper.
In 12 inch skillet, heat 2 Tbs oil over medium high heat.
Cook 1 minute.
Turn heat to medium.
Add shallots, and cook 2 more minutes, until shrimp are pink.
In large bowl combine frisée and Lemon Dressing, and toss to coat.
Sprinkle with salt and pepper.
Divide among 4 plates.
Top with shrimp, melon, feta, and mint.
Fairy Bread has been a popular children’s birthday treat for generations in Australia. Simple as can be. So as you prepare for the Memorial Day weekend and the onslaught of family members, you may want to try this special and yummy treat!
Simply spread softened, room temperature butter on fresh bread (That acts as the glue). Top with any sprinkles or colored sugar desired…or let the children decorate their own! That’s what we did in the RockDamKitchen a couple of weekends ago. My grands LOVED making it and eating it! “Art doesn’t always fit in a frame”…nor do sprinkles! PS It was a sugary mess on the kitchen counter! Enjoy.
Yummy…All the Way Down the Throat. No joke. This is a total software update for your palate…and speaking of which; it totally looks like the palette for a still life…calling Kristin!! Since strawberry season is in full swing here, I’m taking it straight to the kitchen. Hope that you do the same. With the marinade in this recipe, any strawberry will work if you live in an “off berry season”!
1 cup thinly slices strawberries
1 Tbs white balsamic vinegar
1 t honey
Pinch of salt and pepper
Vegetable cream cheese, room temperature (I prefer light)
Bunch baby arugula
8 slices white bread, edged, and cut in half
Toss together berries, balsamic, honey, and salt.
Let sit 30 minutes, then drain.
Spread cheese on all bread slices.
Season 8 bread halves with salt and pepper.
Layer strawberries across these halves.
Top with arugula.
Top with remaining bread slices.
It was a great day in ENC (that’s Eastern North Carolina!) yesterday…perfect for picking fresh strawberries! Yep, those Beatles said it accurately; strawberry fields forever. So i went right out and picked a bunch of the sweetest little (and big) jewels around. Talking about home grown…as good as it gets just got better! Follow me all the way to this tasty treasure. Try it. You will want it daily!
2 cups rosé wine
2 Tbs honey
2 thyme sprigs
1/2 vanilla bean pod
1 lb fresh strawberries, hulled and halved
Thyme leaves for garnish
In saucepan, bring rosé, honey, and thyme sprigs to boil.
Reduce heat to medium.
Cook until syrupy and reduced to about 1 cup, about 12 to 15 minutes.
Split vanilla pod in half lengthwise; scrape seeds into wine mixture.*
Add pod to mixture as well.
Stir in berries.
Reduce heat to low; cook 2 minutes. (Mixture will not come to simmer.)
Remove from heat.
Pour into bowl to cool completely.
Discard vanilla pod and thyme sprigs.
Serve over what you desire and garnish with thyme leaves.
*If you don’t have a vanilla bean, just add a generous Tbs of good vanilla extract.
Can be served over yogurt or oatmeal for brunch.
Excellent for dessert over ice cream.
May use raspberries, blackberries, or any combination.
Hola mi Amigos! Cinco de Mayo is quickly approaching and we’re orchestrating like a symphony here. This is the best little taco north of Mexico. Hell, it’s the tastiest little jewel you’ll serve Saturday the 5th. Let the Mexicans celebrate their army’s unlikely victory in the Battle of Pueblo in 1862 (not to be confused with their Independence Day celebrated in September); and we shall celebrate our love of margaritas and all things delicious that go down oh so smoothly!
1/3 cup olive oil
2 Tbs minced fresh thyme leaves
1 Tbs Asian seasoning
2 t firmly packed light brown sugar
2 t lime zest
2 t lemon zest
2 t orange zest
1/2 t kosher salt
1/4 t fresh ground black pepper
2 garlic cloves, minced
1 1/2 lbs large shrimp, cleaned and deveined
6 crunchy taco shells
Head of leaf lettuce
In medium bowl, combine oil, thyme, Asian seasoning, brown sugar, zests, salt, pepper, and garlic.
Add shrimp and toss to coat.
Preheat skillet to medium high.
Toss in shrimp and cook 1 1/2 minutes on both sides, tossing until fully cooked, 3 to 4 minutes.
Place leaf lettuce inside taco.
Layer with shrimp and guacamole.
Place sour cream on side of plate.
Sprinkle all with cilantro.
PtotheS…this shrimp recipe is excellent served over a bed of rice or orzo, with a side of sauteed asparagus.