Mediterranean Vegetable Salad

Here's a yummy recipe to try when you want more than a lettuce salad. Great with grilled pork loin or Grilled Chicken with Chili Sauce.

2 large tomatoes, chopped
6 mini sweet peppers, sliced
5 garden onions, sliced
1 zucchini, cut lengthwise in half, sliced
1/2 green pepper, chopped
1/2 cup Creamy Italian Dressing
2 tablespoons fresh basil
2 garlic cloves, minced
1 cup fresh Mozzarella Cheese

In large bowl, toss together tomatoes, sweet peppers, onions, zucchini, and green pepper. In measuring glass, combine dressing, basil and garlic. Pour over vegetables and toss to coat. Add cheese. Refrigerated at least 1 hour to marinate. Makes 6 servings.
Click here for a printable version of this recipe.

Summer Salad Ideas

Summer is the perfect time to serve light evening meals to your family. 
Here are a few salad ideas for you to try.

See more Salad Ideas HERE.

Sourdough Olive Flatbread

Here's a delicious recipe for when you want something extra special. Serve with a salad, grilled pork, chicken, or steamed shrimp.

1 cup "fed" sourdough starter
1 cup warm water
3 tablespoons dry milk
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons extra virgin olive oil
3 cups all-purpose flour
1/4 cup chopped black olives
1/4 cup chopped Kalamata olives
1 teaspoon crushed rosemary
1 teaspoon dried oregano

3 tablespoon extra virgin olive oil
1 clove garlic, minced
course sea salt

In a large mixing bowl, combine sourdough starter, water, dry milk, yeast, salt, and olive oil. Add 2 cups flour and mix to made a soft dough. Add olives, rosemary, and oregano, adding the rest of the flour as needed to make a nice dough. Transfer dough to a lightly greased bowl and cover. Let rise for 60 minutes until double. Gently deflate the dough and shape into two 5" x 6" ovals. Lay out on a greased parchment paper. Cut decorative slits in the bread from top to bottom with some cooking shears. Pull the dough apart where the slits are, to allow for rising.

In a small bowl, combine olive oil and garlic. Brush garlic oil over bread and sprinkle with sea salt. Cover and let rise for 30-45 minutes. Preheat oven to 400 degrees. With a pizza peel, transfer bread to a hot baking stone. Bake for 15-18 minutes until golden brown. Remove bread from the oven and transfer to a wire rack to cool. Makes 2 large flatbread.
Click here for a printable version of this recipe.

Cheesy Squash Bake

Here's a recipe to use when you have a lot of squash in your garden. Enjoy!

4-5 small yellow squash, sliced
2 tablespoons olive oil
1/2 onion, chopped
1/2 green pepper, chopped
1 hot pepper, chopped
1 tablespoon minced garlic
seasoned salt and pepper to taste
1 cup crushed saltines
1/4 cup butter, melted
1 tablespoon dried parsley
1 cup cheddar cheese, shredded

Preheat oven to 350 degrees. Spray square baking dish with cooking spray. Lay sliced squash on the bottom of the pan. Heat a small skillet with olive oil. Cook onion, green pepper, hot pepper, and garlic until tender. Spoon over squash. Sprinkle with seasoned salt and pepper as desired.

In small bowl, combine crushed saltines, butter, and parsley. Mix well and sprinkle over vegetables. Sprinkle with shredded cheese. Bake for 20-25 minutes until cheese is melted and bubbly brown. Serves 4-6.
Click here for a printable version of this recipe.

Janet W Ferguson's Parmesan Chicken

Janet W. Ferguson grew up in Mississippi and received a degree in Banking and Finance from the University of Mississippi. She has served as a children’s minister and a church youth volunteer. An avid reader, she worked as a librarian at a large public high school. She writes humorous inspirational fiction for people with real lives and real problems. Janet and her husband have two grown children, one really smart dog, and a cat that allows them to share the space. Learn more about Janet and her writing HERE. 

Janet's Latest Book Release: The Art of Rivers    

Rivers Sullivan bears both visible and invisible scars—those on her shoulder from a bullet wound and those on her heart from the loss of her fiancĂ© during the same brutal attack. Not even her background as an art therapist can help her regain her faith in humanity. Still, she scrapes together the courage to travel to St. Simons Island to see the beach cottage and art gallery she’s inherited from her fiancĂ©. When she stumbles upon recovering addicts running her gallery, she’s forced to reckon with her own healing.

After the tragic drowning of his cousin, James Cooper Knight spends his days trying to make up for his past mistakes. He not only dedicates his life to addiction counseling, but guilt drives him to the water, searching for others who’ve been caught unaware of the quickly rising tides of St. Simons. When he rescues a peculiar blond woman and her sketch pad from a sandbar, then delivers this same woman to his deceased grandmother’s properties, he knows things are about to get even more complicated.

Tragic circumstances draw Cooper and Rivers closer, but they fight their growing feelings. Though Cooper’s been sober for years, Rivers can’t imagine trusting her heart to someone in recovery, and he knows a relationship with her will only rip his family further apart. Distrust and guilt are only the first roadblocks they must overcome if they take a chance on love. Buy the book HERE. 

Janet's Parmesan Chicken

I'm all about cooking easy but with fresh and organic ingredients if possible.

Chicken Breast
Sour Cream
Parmesan Cheese 

Preheat oven to 400 and grease a glass baking dish with olive oil Dip your chicken into sour cream then dredge in Parmesan cheese. Lay the chicken in the baking pan. I like to spray the top with olive oil cooking spray. Bake 30 minutes to an hour depending on the thickness of your chicken.

Lemon-Lime Margaritas

Here's a delicious recipe to enjoy after a hot, summer day. Great with your favorite Mexican food.

1-2 cups good quality silver tequila (1800 Silver or Don Julio)
6 oz. freshly squeezed lime juice
4 oz. freshly squeezed lemon juice
4 oz. orange juice
1/2 cup agave syrup
1/4 cup Cointreau
Course sea salt for glasses

In a large glass pitcher, combine ingredients, stirring well. Line margarita glasses or jars with lime and dip in sea salt. Fill glasses with crushed ice. Pour over ice and serve. Serves 4-6.
Click here for a printable version of this recipe.

Creamy Cucumber Salad

Here's a cool salad to try during the hot summer months. Enjoy!

2 cucumbers, peeled and sliced thin
1 medium onion, sliced
1 green pepper, sliced
1/3 cup sour cream
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons Ranch Dressing Mix
salt and pepper to taste

Place vegetables in medium bowl. In glass measuring cup, mix together the remaining ingredients. Pour over vegetables. Chill for 1-2 hours until cool. Serves 6
Click here for a printable version of this recipe.

Fourth of July Menu Ideas

Here are a few menu ideas for your Fourth of July Celebration. Enjoy! 

Grilled Chicken with Chili Sauce

Try this easy recipe the next time you want to grill chicken.

6 cloves garlic, minced
1/2 cup chili sauce
2 tablespoons olive oil
2 tablespoons grated lemon zest
1 teaspoon kosher salt
6 skinless, boneless chicken thighs

In a large bowl, combine garlic, chili sauce, olive oil, lemon zest, salt and pepper. Add chicken thighs and stir to coat. Allow to marinate for 10-15 minutes. While chicken marinates, prepare a gas or charcoal grill for cooking. Grill the chicken, flipping once until cooked through (175 degrees) for about 15-17 minutes total. Serve with corn and black bean salad. Serves 4-6.
Click here for a printable version of this recipe.

Patriotic Cupcakes with Buttercream Frosting

Here's a fun recipe to make for your 4th of July Celebration. (You may substitute other colors for other times of year.)

1 box white cake mix
1 cup flour
1 cup sugar
1 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons canola oil
1 teaspoon pure vanilla
4 egg whites
blue and red food coloring

Preheat oven to 350 degrees. In a large bowl, mix together cake mix, flour, sugar, and salt. Add water, sour cream, oil, and vanilla. Mix well. Add egg whites one at a time until combined (2-3 minutes total). Divide batter into three equal portions, so that you have bowls with red, white, and blue batter. Place cupcake liners in cupcake tins. Layer by adding 1 full tablespoon (not measuring spoon) of each color to each tin, with red at the bottom. Liners will be nearly full. Bake for 18-20 minutes until golden brown and spring back when touched. Cool on wire racks. Then decorate with frosting.

Buttercream Frosting:
3 cups powdered sugar
1 cup salted butter, room temperature
1 teaspoon pure vanilla
1/4 teaspoon Fiori Di Sicilia (from King Arthur Flour)
1 tablespoon half and half

In a large bowl, cream together sugar and butter on low speed. Mix until well blended. Continue beating at medium speed for another 3 minutes. Add vanilla, Fiori Di Sicilia, and half and half and beat for an additional minute. Scoop into a piping bag to decorate cupcakes. Sprinkle tops with coconut. Makes 24 cupcakes.
Click here for a printable version of this recipe.