Kiwi Grapefruit Salad

3 (about 3 oz each) kiwi fruit (pared and sliced)
1 grapefruit (peeled and sectioned)
1/4 cup fresh or frozen blueberries
1/4 cup toasted sliced almonds
Yogurt-lime dressing

Arrange fruit on platter; sprinkle with almonds.  Serve with yogurt-lime dressing

Yogurt-Lime Dressing:  Combine 1/4 cup plain yogurt with 1 tsp honey and 1/2 tsp grated lime peel; mix well.

(I don't like grapefruit, so I replace the grapefruit with two oranges.)

BLT Overnight Salad

2 cups grape or cherry tomatoes (halved)
9 cups chopped iceberg lettuce
8 slices bacon (diced and cooked crisp)
4 oz shredded mozzarella cheese (about 1 cup)
8 oz sour cream
3/4 cup Miracle Whip
1 Tbsp milk
1 pkg (.4 oz) dry ranch dressing mix

In a large serving bowl, layer tomatoes, lettuce, bacon and cheese.  In medium bowl, combine sour cream, Miracle Whip, milk and ranch dressing mix.  Spread enough dressing over top of salad to completely cover cheese; refrigerate remaining dressing for other uses.  Chill for several hours or overnight.  Just before serving, toss until well mixed.

Makes 8 - 10 servings.

I found this recipe on the Dierbergs website.  It makes a great dish to make and take to any gathering.

Roast Potatoes with Lemons

1 1/2 lbs fingerling or small Yukon Gold potatoes
1 lemon
2 garlic cloves (minced)
3 Tbsp fresh thyme
1/4 cup olive oil
3/4 tsp sea salt
1/4 tsp freshly ground pepper

Preheat oven to 450 .  Scrub potatoes and dry with a paper towel.  Cut in half lengthwise; place in a bowl.

Cut lemon into quarters lengthwise, removing any seeds.  Cut each quarter in half crosswise, then squeeze juice onto potatoes.  Add juiced pieces to bowl.  Add garlic, thyme, olive oil, salt, and pepper.  Toss thoroughly.

Spread mixture over bottom of a large roasting pan.  Place in oven and roast about 30 minutes, turning potatoes from time to time so they are evenly browned.

Cinnamon Orange Pork Tenderloin

2 tsp orange zest
1/2 cup corn flakes cereal, or whole wheat flakes cereal (crushed)
1 Tbsp brown sugar
1 lb boneless pork tenderloin chops
2 tsp ground cinnamon
1 1/2 Tbsp plain yogurt
1 1/2 Tbsp orange juice

Heat oven to 350 degrees.  In a bowl, mix cereal, brown sugar, zest and cinnamon.  In a small bowl, mix yogurt and orange juice; brush over pork.  Dredge pork in cereal mixture.  Placed on a rack in a roasting pan.  Bake 35 - 40 minutes or until meat thermometer reads 160 degrees.

Baja Citrus Marinated Shrimp & Vegetable Kabobs

This is another McCormick recipe.  I find so many good ideas on their website www.McCormick.com.

1 pkg McCormick Grill Mates Baja Citrus Marinade
1/4 cup olive oil
2 Tbsp vinegar
2 Tbsp water
2 lbs large shrimp (peeled and deveined)
4 cups assorted fresh veggies (such as yellow squash, zucchini, red onion, mushrooms, peppers, etc.)

Mix marinade mix, oil, vinegar and water in small bowl.  Place shrimp and vegetable s in 2 separate large resealable plastic bags.  Pour half of the marinade into each bag; turn to coat well.

Refrigerate 15 minutes.  Remove shrimp and vegetables from marinade.  Discard shrimp marinade; reserve vegetable marinade.  Alternately thread shrimp and vegetables onto skewers.

Grill over medium heat 6 - 8 minutes or until shrimp turn pink, turning frequently and basting with reserved vegetable marinade.

Spicy Chicken with Grilled Pineapple

8 scallions (chopped) plus 1/4 cup dark-green 2" long thin strips for garnish
1 medium onion (chopped)
3 garlic cloves (pressed)
3 Tbsp cider vinegar
2 Tbsp soy sauce
2 Tbsp vegetable oil (plus additional for grill)
1 jalapeno chile (chopped) (optional)
1 1/2 Tbsp fresh thyme leaves
1 Tbsp packed light brown sugar
2 tsp allspice
1/2 tsp freshly ground nutmeg
1/2 tsp cinnamon
3 1/2 lbs chicken (your choice of breasts, thighs, or drumsticks)
1 fresh pineapple (about 4 lbs)
2 1/2 Tbsp packed light brown sugar

Make a marinade:  Place first 12 ingredients, except scallion garnish, in a food processor or blender and puree until almost smooth.  Transfer half of puree to a small bowl and keep chilled, covered, for sauce.

Place remaining puree in a large heavy-duty resealable plastic bag with chicken and seal, turning to coat well.  Marinate, chilled, turning bag occasionally, at least 8 hours or overnight, placing bag in a large bowl to catch any leaks.

Preheat grill and lightly oil rack.  Let chicken stand in marinade at room temp for 30 minutes before grilling.  Meanwhile, cut sides and ends off pineapple.  Cut crosswise into 15 slices about 1/4" thick.  Sprinkle one side of each slice with 1/2 tsp packed light brown sugar.  Place sugared side down on rack and grill, turning once, until golden brown, about 3 minutes.  Transfer to a platter, alternating slices with scallion garnish.

Remove chicken from marinade (discard marinade) and grill over moderate heat, turning occasionally, until cooked through, 35 - 45 minutes, depending on size.  Transfer to platter with pineapple and serve with remaining sauce on side (exercise caution; sauce is spicy if you include the chile pepper).

You have to admit we have the cutest grandkid on the planet!

My birthday is just around the corner - And I have a new couch!  Don't you think I'm cool?

Buttery Grilled Sweet Potato Bundles

I usually fix my sweet potatoes with brown sugar or maple syrup and then add butter and marshmallows.  I love them extra sweet.  This recipe eliminates the sweet and is an interesting twist.  Try this next time you're grilling.  They are perfect with steak, pork, or chicken.

4 Tbsp butter (melted)
1 Tbsp McCormick Grill Mates Garlic & Onion Medley Seasoning (Mmmm good!)
2 lbs sweet potatoes (peeled and cut into wedges)
1 large sheet of heavy duty aluminum foil

Mix butter and seasoning in large bowl.  Add sweet potatoes; toss to coat evenly.

Place sweet potatoes in center of foil.  Bring up sides of foil; double fold top and ends to tightly seal packet.

Grill over medium-high heat 30 - 35 minutes or until potatoes are tender, turning packet over halfway through cook time.

Melon Kiwi Pops

If you're looking for a healthy homemade treat for your kids this summer, here is one they're sure to love!  It's quick and affordable too.

3 cups cubed and seeded watermelon
1/4 cup sugar
2 Tbsp fresh lime juice
2 kiwi fruit (peeled and each cut into 6 slices)
3 ounce paper cups (I use Dixie cups)
Freezer pop sticks

Combine watermelon, sugar, and lime juice in blender and blend at high speed until smooth.  Divide watermelon puree among 12 paper cups.  Place cups in a 9 x 13" baking pan.  Push wooden stick through the center of each kiwi slice about 1 1/2".  Place kiwi slice on top of each cup inserting the stick into the puree.  Freeze on a level surface until firm, at least 4 hours.

Peel away paper cups when ready to serve.


This recipe appeared in the June 2010 Everybody Cooks published by Dierbergs.

Fluffy White Chocolate Cheesecake

Jell-O White Chocolate Pudding is one of my favorite products.  Following is one of my standby recipes for when company is coming . . .

1 pkg (8 oz) Philadelphia Cream Cheese (softened)
1 1//4 cups cold milk, divided
1 pkg (3.3 oz) Jell-O White Chocolate Instant Pudding
1 1/2 cups (1/2 of an 8 oz tub) thawed Cool Whip
1 Honey Maid Graham Pie Crust (6 oz)

Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.  Add remaining milk and dry pudding mix.  Beat 1 minute.  Stir in Cool Whip; spoon into crust.  Refrigerate 4 hours or until set.