Grilled Peaches and Berries

With summer time still going strong here in Arizona, it's still much too hot to be heating up the oven for much. Of course, I will always heat it up for my baked goods, but I digress.

One of my favorite grill sides is Grilled Peaches and Berries that I discovered a couple of years ago.  It's easier, tidy and lest I forget, to die for in the flavor department.

(source)

This would be a great side or dessert - thinking a la mode, yeah?  It's perfect for a get together or just a family dinner.

Are you ready?

Grilled Peaches and Berries

Ingredients:

3 medium ripe peaches, halved and pitted

1 cup fresh blueberries
2 tablespoons brown sugar
2 tablespoons butter
1 tablespoon lemon juice

Directions:

Place two peach halves, cut side up, on each of three double thicknesses of heavy-duty foil (12 in. square). Sprinkle with blueberries, brown sugar, butter and lemon juice. Fold foil around mixture and seal tightly.

Grill, covered, over medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 3 servings.

Classic Macaroni Salad

Happy Independence Day, y'all!

(No, we're not Texans, but I still love saying it.)

We are celebrating today the "right" way.  Swimming, fireworks, hot dogs and hamburgers (with homemade hamburger buns), homemade ice cream and my favorite macaroni salad.  How could it get any better than that, y'all?  (Oops, sorry.  It just kind of slipped right in there.)

Ours is chilling in the fridge as I'm writing this and I can't wait to dig right into it.  I might have to take a nibble or two while Paco and the kids are in the pool.  I totally will, too.

I love macaroni salad.  I like it simple and traditional, thankyouverymuch.  I know alot of foodies out there like to jazz it up and change it all up, but to me that's just downright un-American.  Macaroni salad isn't supposed to be all fancy-schmancy where you can't even recognize it.  I know, that makes me way not cool, but I'm okay with that.

So without further ado, here's our family's favorite macaroni salad that I found last summer over at allrecipes.com:

Ingredients

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot 
• 2 tablespoons chopped pimento peppers (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.                

*Um, yeah, we don't add the pimentos.  Sorry, but I just like to keep it as simple as possible.  Plus the thought of trying to sneak those past the kids makes me want to cry.  

I hope your day is filled to the brim and then overflowing with love for our country and the wonderful blessings it's given us... especially macaroni salad!

What are some of your favorite 4th of July recipes?

Tomato-Stuffed Avocados

We both think that this might be our most favorite summer salad.  Oh my goodness, it is so good!!

It's perfect as a salad or a side dish for just about any meal.  This was another of the dishes that we made for Mother's Day and, as usual, there were no leftovers.

Tomato-Stuffed Avocados

Ingredients:

2 plum/Roma tomatoes, seeded and chopped

3/4 thinly sliced red onion

1 t. fresh basil leaves, chopped

1/2 t. salt

1/2 t. pepper

2 medium, ripe avocados, halved and pitted

2 t. lime juice

Directions:

In a large bowl, gently toss tomatoes, onion, basil, salt and pepper.  Spoon into avocado halves; drizzle with lime juice.  Serve immediately.

*Actually, the tomato, onion, basil mixture is good enough to eat on it's own.  That is if you don't mind onion breath.  If you do, well, pretend you don't and enjoy anyway!

Let us know what you think, onion breath and all!

Three Pepper Pasta Salad

Ohmygoodness, ohmygoodness, ohmygoodness!  It's that time of year again!  The grass is growing, the birds are singing, flowers are blooming and dining al fresco mandates pasta salad.  Period.

I {heart} pasta salad.  You can find me standing at any bridal shower, baby shower, potluck, picnic or whatever gazing fondly at whatever pasta salad someone can come up with.  (If you see me with a glazed look in my eyes, just walk past and pretend you don't know me.  That's what every one else does.)

Yes, I'm a carb fiend.

But my absolute, positive, all-time favorite pasta salad is from a recipe I found pretty early on in our marriage.

Ready?  TA-DA! 

Oh, my mouth is watering!


Ingredients:

• 12 oz. package tri-color rotini
• 2/3 cup olive oil
• 3 T. red wine vinegar
• 1 T. dried basil
• 2 T. grated parmesan cheese
• 1 1/4 t. salt
• 1/4 t. pepper
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small orange or yellow bell pepper, diced
• 2 1/4 oz. can sliced black olives
• 2 T. green onions, sliced
• 8 oz. mozzarella cheese, cubed

Directions:

•   Cook pasta according to package directions.  You'll want to cook it the shortest amount of time recommended (al dente) to prevent the pasta getting soggy from the dressing.  Drain and rinse in cold water.
• In a blender (or mini-food processor like I use), process oil, vinegar, basil, parmesan, salt and pepper until smooth.
• In a large serving bowl, combine pasta with peppers, olives, green onions and dressing.  Toss to coat.  Mix in mozzarella.
• Best consumed eating outside with children running about and a baby staring at passing jets, helicopters, birds or swaying tree branches.

Golly, it really is a wonderful life!

Linking up to Tuesday's Tasty Tidbits at Permanent Posies.

Mamacita's Macaroni and Cheese

When Paco and I first got married, I barely knew how to cook.  True Story.  But once I sampled my mother-in-love's mac and cheese, I was determined that I, too, could learn how to make this simple masterpiece!

I have made it over and over thoughout the years and I always get compliments.  I made it for a homeless shelter dinner one time and the lovely people who were there just kept coming back for more and more because it's comfort food for all of us, homeless or not.  Now I'm not saying this to toot my own horn here and I'm always careful to tell everyone who raves about it where the recipe came from.  I'm only the cook here, not the creative food artist that she is.

Are you ready?

Ingredients:

• 1 stick butter
• 1/2 cup flour
• 3 1/2 - 3 3/4 cup milk
• 4 cups shredded cheese (I use Cheddar and Monty Jack)
• salt and pepper to taste
• 12 oz. cooked macaroni
• Italian bread crumbs to sprinkle on top (optional)

Directions:

• In saucepan, melt butter over medium heat.  Add flour, whisk until not clumpy. (Make sure you have the milk ready to go or the flour will burn.  Don't ask how I know.)
• Whisk in 2 cups of milk until smooth.  Let warm.  Add remainder of the milk and let it warm again.  (Yup, twice.)
• Take mixture off of the heat and whisk in the cheese.  Add salt and pepper. (Oh, it's looking good, my friends.  Won't be long now...)
• In a baking dish, mix macaroni and cheese mixture.  If desired, spinkle top with Italian bread crumbs.
• Bake at 300 degees for 30 minutes - 1 hour.  Sit back and just wait for your family to fall in love with you again, because it will happen.  Oh, yes.  It will happen.

*We've added chopped cooked ham to this before to make it a main dish and it. was. ah-some!  Let me know if you try any variations.

In the meantime,

Smooches from the Kitchen!