Grilled Basil Chicken

Grilled Basil Chicken

Basil Chicken

What a simple and satisfying summer dish. Enjoy it as lunch or a side dish at the cookout. These ingredients are straight from the garden.


¾ cup balsamic vinegar

¼ cup tightly packed fresh basil leaves

2 tbsp. olive oil

1 garlic clove minced

½ tsp. salt

4 cherry tomatoes or 1 medium tomato

4 boneless skinless chicken breast halves


Fire up the grill and get ready for a delicious recipe. Fresh basil and tomatoes from the garden are perfect to use. Make sure you wash them carefully. For marinade, place the first 6 ingredients in a blender. Cover and process until well blended. Place chicken breasts in a shallow dish and cover with marinade. Cover dish and refrigerate for about 1 hour, turning occasionally. Place chicken on an oiled grill rack over medium heat. Grill chicken 4 – 6 minutes per side. Cook until internal temperature reaches 165℉ as measured with a food thermometer. Enjoy!

Fresh Peach Trifle

Fresh Peach Trifle


This summer recipe is FILLED with my favorite ingredients.


6 large ripe peaches –peeled, pitted and sliced

1 tablespoon fresh lemon juice

2 (8 ounce) containers of vanilla yogurt

1 teaspoon lemon zest (grate the peel of a lemon)

1 (10 inch) prepared angel food cake 


Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.

Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place the remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with the remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

Servings: 8

Fresh Corn and Zucchini Saute

Fresh Corn and Zucchini Saute

Corn and Zucchina

What a simple and satisfying summer dish. Enjoy it as lunch or a side dish at the cookout. These ingredients are straight from the garden.


¼ cup of butter

½ small white onion, finely diced

3 small zucchinis, diced

3 ears corn (cut kernels from the ears and set aside)

sea salt to taste

freshly ground black pepper to taste


Heat butter in a skillet over medium heat, stirring occasionally until lightly browned, 1 to 2 minutes.  Cook and stir onion in the melted butter until translucent, about 5 minutes. Add corn (kernels that were set aside) and zucchini; cook and stir until zucchini is tender about 8 minutes. Season with sea salt and pepper. Enjoy.

Servings: 4

Slow-Cooker Tex-Mex Chicken Soup

Slow-Cooker Tex-Mex Chicken Soup


2 ½ lb. bone-in, skin-on chicken thighs (remove skin after purchasing
4 cup low-sodium chicken broth
3 large stalks celery, sliced
3 medium carrots, sliced
2 poblano peppers (mild chili pepper) seeded and chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tbsp. ground cumin
1 tbsp. ground coriander
2 – 15oz. cans white (cannellini) beans, drained
2 tbsp. lime juice
Chopped avocado for garnish/optional
Cilantro leaves for garnish/optional
Sour cream for garnish/optional
Baked tortilla strips for garnish/optional


Use a 6-7 quart slow-cooker bowl, add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans and ½ teaspoon salt. Cover and cook on low 4 to 5 hours or until carrots are tender.
Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
Add cheese, lime juice and ¼ teaspoon salt to soup bowl, stirring until cheese melts. Served topped with avocado, cilantro, sour cream and baked tortilla if desired.

Green Beans with Bacon and New Potatoes


Serves 4
4 slices of bacon
1 medium onion chopped
2 lbs. fresh green beans snapped
8 new potatoes cut in half
1/8 tsp. salt
1/8 tsp. pepper

Cut bacon into thirds and cook in a large sauce pan over medium heat for five minutes. Add onion to the sauce pan with the bacon; saute’ until translucent, about 5 minutes. Add green beans and potatoes to the sauce pan with just enough water to cover.
Bring to a boil, then reduce the heat to low. Add salt and pepper and cover. Simmer about 1 hour or until the beans are tender. Stir occasionally and add more water if necessary to keep the beans covered.
• You may use pork or turkey bacon. If you use turkey bacon you may need to add a little of your favorite cooking oil.

Easy Chicken and Vegetable Stir-Fry

apple crisp

Easy Chicken and Vegetable Stir-Fry

1 tbsp. vegetable oil

1 lb. boneless skin chicken breast, cut into 1-inch pieces

2 garlic cloves, finely chopped

2 tsp. ginger root, finely chopped

1 medium onion, cut into thin wedges

1 cup of baby carrots, cut lengthwise in half

1 cup of chicken broth

3 tbsp. soy sauce

2 tsp. sugar

2 cups of broccoli florets

1 cup of fresh diced mushrooms

½ cup diced red bell pepper

2 tsp. cornstarch

4 cups hot cooked Chinese plain noodles

Heat vegetable oil in skillet over medium-high heat. Add chicken, garlic and ginger root; stir fry 2 to 3 minutes or until chicken is brown.

Add onion, carrots, ¾ cup of broth, soy sauce and sugar. Cover and cook over medium heat five minutes, stirring twice.

Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally until chicken is no longer pink in center and vegetables are crisp-tender.

Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles or rice.

Baked Brie


A Simple Holiday Starter

Sometimes you may need a quick and delicious starter when guests are coming or baking with friends and family. This is an easy recipe everyone will sure to love. You will be finished in minutes.

1 large sheet of puff pastry dough
1 - 8 ounce package of pasteurized brie cheese
1/4 cup raspberry preserves or your favorite preserves
1/8 cup toasted almond slices

Lay out the puff pastry on a lightly greased cookie sheet.
Place brie round or wedge on top of the pastry puff sheet, leaving the rind on the brie.
Place the preserves on top of the cheese and add the almond slices on top of the raspberry preserves.
Bundle the pastry puff up and around the cheese, preserves, and sliced almonds.
Preheat oven to 425 degrees F. Bake the brie pastry in the preheated oven for 20 minutes. After 20 minutes insert a cooking thermometer in the center of the brie pastry. Continue baking until the internal temperature reaches 140 degrees F and the puff pastry is golden brown.

Serve warm with crackers and apple slices. If you are not serving it right away, set the oven to a temperature that will keep the brie pastry’s internal temperature above 140 degrees. Keep the brie pastry in the oven until it is time to eat. It is important that you read the label of your brie cheese, making sure it is pasteurized.

Autumn Apple Crisp

apple crisp

Autumn Apple Crisp

1 cup of flour

1 ½ sticks of margarine, melted
1 cup of sugar

4 cups of cooked apples
2 cups of oatmeal

1 cup of walnuts (optional)

1/2 Tbsp. cinnamon to taste
2 cups of brown sugar

Mix flour, sugar, oatmeal, walnuts, 1 cup of brown sugar and margarine together to form the topping.

Place apples in a lightly greased pan and sprinkle with 1 cup of brown sugar and cinnamon.
Sprinkle on topping. Bake at 325°F, for 1 hour or until done.