Recipes

  Summer Saute is the easy and perfect side dish to any grilled or roasted summer meal.  This dish I credit my wonderful sister-in-law. She made summer sauté  for a gathering many years ago and I have made it a number of times through the years since I first got her recipe. It's incredibly easy and takes about 20-25 minutes to cook. I use yellow squash, however, zucchini or a combination of yellow and zucchini would work as well. 2-3 summer squash (or zucchini, or combo of) 1 lrg. green bell pepper 1 lrg. onion 2 large fresh tomatoes  1 tbsp. butter 1 tbsp. olive oil or canola or vegetable oil salt and pepper to taste 1/4 cup water Start by prepping all of your vegetables: I peel my yellow squash but you don't have to. Then I cut it in rounds. Peel your onion. Slice it in half then make half moon slices for the whole onion. De-seed and devein your bell pepper and cut into strips. Cut the tomato in wedges. (See cooks note.) In a large, deep skillet melt the butter and...

Tuscan Pork Roast is so flavorful and incredibly delicious that you'll want to make it again and again. The Tuscan pork roast comes out juicy and succulent and has the best flavor! It's so easy to do as well. Here are some keys to having the roast come out perfect. Use a rotisserie oven if you have one. (Although this will roast in a regular oven too.) Be sure to use all fresh herbs as the recipe calls for. Roast to a temperature of 140-142 degrees. Most roasts have a pop up timer set for 145 degrees, however I like to take my pork out earlier and let it rest well. Be sure and let it rest for at least 10 minutes so the juices circulate and don't run out when you slice it. 2 3/4 lb. pork loin with a good fat cap. To start the recipe you need to make an herb paste for the roast. 6 cloves garlic (good sized bulbs) 1/2 cup fresh parsley leaves (not curly parsley) 2 tbsp. fresh thyme 1 tbsp. fresh sage 2 tsp. salt 1 tsp. pepper 2-3 tbsp. olive oil (regular or use extra virgin if...

Using fresh garden tomatoes, zucchini and ricotta with fresh mozzarella makes this Italian casserole dish an excellent family meal! We absolutely loved this Italian Casserole and it reheats in the microwave and somehow gets better! I used my canned garden tomato pieces in this recipe but some whole canned tomatoes would work just as well. I prefer whole tomatoes in this to plum, but that is your choice. The dish was inspired by a Williams-Sonoma pasta recipe and here it is. 1/2 box penne pasta 1 medium length zucchini 1 - 28 oz. can whole tomatoes with liquid 1 - 15 oz. container ricotta cheese 1 ball fresh mozzarella 1/2 c. parmesan cheese + some for the top 1 egg 1 1/2 tbsp. fresh parsley 1 t. salt 1/2 t. black pepper cooking spray I used an 11 x 7 inch casserole dish for this recipe. Preheat oven to 425° Lightly spray your casserole dish. Get a pot of water boiling for the pasta. (Remember to generously salt the water.) Slice your zucchini into rounds. In a large bowl combine the ri...

Lighter Fish and Chips is easy and delicious. Many of us can't afford the prices at a fish market and we often opt to seek out the seafood department in our local grocery stores. I'd like to give you some tips on choosing fish and what to look for. I'll save that for the end of the post. Ingredients: 6-8 filets of fish salt to taste pepper to taste 1 1/3 cups Wondra flour cayenne pepper to taste 2 tbsp. butter 3 tbsp. oil (vegetable, canola) lemon or tartar sauce for serving Make sure your filets are blotted with a paper towel to absorb any moisture. Season both sides liberally with salt and pepper. Set aside. To a deep dish mix together the Wondra Flour, salt, pepper and cayenne. The seasoning is all to taste. In a large skillet heat up the butter and oil over medium low heat. Begin to dredge your fish and place them on a large platter. Crank your heat up to medium, medium high. Wait a minute then start pan frying your fish. You will have to do this in batches and lower or...

A hearty, satisfyingly delicious Salisbury Steak meal the family will love! My first time making Salisbury steak ended up being a huge hit with my husband and I have since made it over and over. It's a glorified burger let's face it, but it is economical and really tasty.  1 lb. ground beef (80/20)  1/2 large onion - finely ground  3 stalks celery - finely ground  1/8 cup or so of fine bread crumbs  1 extra large egg  salt and black pepper to taste  1/4 heaping tsp. granulated garlic  1 tbsp. dried parsley flakes  1 package cremini mushrooms - sliced  3 tbsp. butter  2 jars Heinz Savory Beef Gravy Use a food processor to grind the onion and celery. In a large bowl combine the beef, the onion, celery and all the rest of the ingredients. Mix well and add some extra bread crumb as necessary. You want the mixture slightly to the less firm side. Form into four steak patties approximately 1/2 inch thick. Refrigerate wrapped in plastic whi...

Was aus der Box kommt, ist ein wirklich nur ein Starter Kit Gestern haben wir etwa drei Stunden damit verbracht, einen Kunden von uns davon zu überzeugen, dass brandneue Computer einfach nicht mit den Dingen ausgestattet sind, die die meisten Computer auf einem PC benötigen. Wir haben versucht, ihn davon zu überzeugen, dass ein voll funktionsfähiger Computer mit speziell ausgewähltem Hardware- und Softwarezubehör personalisiert ist - und dass der im Laden gekaufte Computer nicht mit diesen Dingen kommt. Leider war alle unsere Überzeugung sanat. Unser Kunde bestand darauf, dass er nie mehr als das, was mit seinem verpackten Produkt kam, brauchen sollte und dass wir nur versuchten, "bilk" mehr Geld aus ihm heraus. Als Computerberater ist es unsere Aufgabe und Mission, sicherzustellen, dass unsere Kunden 100% zufrieden sind, wenn sie unsere Büros verlassen. Aber unsere Arbeit wird unnötig erschwert, wenn sich die Leute nicht die Zeit nehmen, sich etwas über Computerzubehö...