SUMMERY MELON SANGRIA1 (750 milliliter) bottle of dry Rose’½ c. elderflower liqueur (such as St. Germain)2 mint sprigs, divided1 ½ c. (1”) cubed cantaloupe, divided1 ½ c. (1”) cubed honeydew melon, divided1 ½ c. (1”) cubed seedless watermelon, divided1 ½…
1 lb. sushi/sashimi-grade albacore or ahi tuna2 T. fresh lime juice½ c. finely chopped red onion1 T. soy sauceSea salt, black pepper¾ c. Miracle Whip or mayo2-3 T. Sriracha16 oz. favorite tortilla chips6 radishes, thinly sliced1 avocado, thinly sliced2 large…
DOWN HOME STEWED ZUCCHINI AND TOMATOES DISH3 medium zucchinis, cut into ¼” slicesSalt, black pepper1 Vidalia onion, thinly sliced1 green bell pepper, thinly sliced6-8 Roma tomatoes, thinly sliced2/3 can condensed tomato soup, undiluted1 t. dried basil1 c. shredded cheddar cheeseMinced…
OVEN-ROASTED YAM AND RUSSET POTATO SPEARS2-3 yams2-3 russet potatoesOlive oil¼ c. chopped fresh rosemaryKosher salt/black pepperGarlic powderBalsamic glaze, optional Preheat oven 400.Line a baking sheet with parchment paper and spray with PAM.Wash potatoes well (leaving skins on.)Cut each in half…
HICKORY SMOKED BACON AND SAGE STUFFED MESQUITE BBQ MARINATED PORK LOIN1 ½-2 lb. boneless pork loin, mesquite bbq marinade (this was bought like this at Champagne’s in Lafayette, LA)4-6 slices of hickory smoked bacon4-6 sprigs of fresh sageSalt, red/black pepper,…
UNBELIEVABLE TATER TOT CASSEROLE¼ c. olive oil2 c. finely chopped onion1 lb. lean ground beefKosher salt/black pepper8 oz. frozen cut green beans, thawed8 oz. frozen corn kernels, thawed2 (10-oz.) can condensed cream of mushroom soup1 lb. frozen potato tots Preheat…
PAULA DEEN’S FRIED SHRIMP1 c. milk1 c. buttermilk1 c. Tabasco2 c. self-rising flour¼ c. self-rising cornmeal2 T. coarse ground black pepper3 T. salt2 lbs. medium shrimp, peeled, deveined with tails left onPeanut oil, for frying Preheat oil 375.Line a baking…
CRISPY GREEN BEAN FRIES2 T. olive oil½ lb. fresh green beans, trimmedKosher saltZest of 1 large lemonJuice of 1 large lemon Heat a large skillet over medium-high heat for 3 minutes.Add the oil and heat for another minute.Scatter the beans…
ZESTY, ZANGY ZOODLES2 (12-oz.) carton of zucchini zoodles1 (8-oz.) carton fresh pico de gallo1 (12-oz.) bottle Joey’s Creamy Lemon-Lime Caesar Dressing or your favorite tangy type of dressingOlive oilSalt, black pepper Preheat oven 400.Spray a large baking sheet with PAM.Spread…
