Fresh Apple and Blueberry Crisp

This is one of my favorite quick summertime dessert treats, and a great thing to do with Apples if they are on the verge of going bad!

Ingredients

4 Apples, peeled, cored, and sliced
1 cup of Blueberries (fresh or frozen, do not thaw frozen berries)
1 tsp lemon juice
1 tsp white sugar
1/2 tsp cinnamon


Crumb Topping

3/4 cup of oatmeal
1/2 cup of all purpose flour
1/2 cup of brown sugar
1/4 cup white sugar
6 tbs butter

1. Preheat oven to 350

2. Take apples and mix together with lemon, sugar, and cinnamon. Place in to pie or small casserole dish.

3. sprinkle blueberries over the top of the apples.

4. mix crumb topping ingredients using a fork or a pastry blender till crumb like mixture forms.

5. place crumb mixture evenly over fruit

6. Bake for 45 minutes, serve warm!

I am not big on vanilla ice cream, but if you like it, a dollop alongside this would be divine!

Mediteranian Chicken and Eggplant Bake

I was in the mood for eggplant and my husband doesn't eat eggplant so I came up with this recipe so that we could both win. It combines big chunks of chicken and vegetables that the picky eater can pick out! It is super easy, mix it all together, throw it in the pan, and bake!

Ingredients

1 lb. of chicken breasts or tenderloins cut up in to bite size chunks

1/2 a large eggplant cut in to similar size chunks

1 package (approximately 1 cup) of cherry or grape tomatoes

1 package of pre-sliced baby portabella mushrooms (or your favorite mushroom)

2 tbsp of EVOO

1 tsp salt

1/2 tsp of pepper

1 tbs dried oregano

1 tsp Italian seasoning

a few dashes of Balsamic vinegar (1/4 - 1/3 cup)

1/2 cup Feta Cheese


1. Preheat oven to 400

2. Toss all ingredients together in a bowl, then spread out on a single layer in a baking pan.

3. Bake about 25 minutes, stirring halfway through cooking.


This is amazing served with couscous (I use store bought 5 minute cooking brand) or wild rice.

Spicy Cucumber Salad

I love cucumber salad in the summer, it's a great make ahead dish to keep on hand in the fridge for up to a week.

Ingredients

2 English cucumbers
1 Red onion
2 tbs honey
2 tbs EVOO
3/4 cup cider vinegar
1/4 cup balsamic vinegar
1/2 cup water
1 tbs red pepper flakes
1/2 tsp Hot Shot**
A few dashes of hot sauce
1 tsp dill
a few dashes of salt


1. Slice cucumbers thin, if you like you can remove the peel, but I usually leave them on.

2. Slice onion in to very thin rings

3. Combine liquid ingredients and use a whisk to combine it well.

4. Add spices and stir well.

5. Lastly add in your cucumbers and onions, toss well to coat.

6. Refrigerate at least an hour, and up to one week.


** McCormic makes Hot Shot, it is a black and Red Pepper blend, feel free to use just black pepper if that is what you have on hand.

Tacos De Carne Asada in Diablo Sauce

Ok this is one of my favorite recipes, and one I love to entertain with. It's a little bit of prep, but all things you can do ahead of time. It tastes so good, the soy sauce may make you weary...but TRUST ME it’s add a great Umami flavor. Just try it!

  Ingredients 

3 lb piece of london broil or flank steak 

1/4 cup of water 

1 tbs of cornstarch 

1 lime cut in to edges 

1 white onion diced 

1 bunch of cilantro chopped 

I prefer soft corn tortillas, my husband prefers flour (I would try both if you haven't had this before)

  Marinade:

1/3 cup of white vinegar 

1/4 cup of soy sauce 

4 cloves of minced garlic (or 4 teaspoons of pre-minced jarred garlic 

3 limes juiced 

1/2 cup of olive oil or vegetable oil 

1 tsp of salt 

1 tsp cumin 

1 1/2 tsp black pepper 

1 tsp garlic powder 

1 tsp chili powder 

1 tsp oregano (dried is ok for this) 

1 tsp paprika 

1 tablespoon if crushed red pepper flakes 

 The ingredient list may be deceiving, however you should have most of these things in yous spice cabinet.

1. Combine all marinade ingredients in a container, stir well.   

2. Add meat and turn in marinade to coat well. 

3. Refrigerate overnight, or AT LEAST 8 hours. 

4. Dice meat in to chunks using a sharp knife and cutting board. Put meat in to a medium pan. Stir frequently and remove meat from pan when cooked. 

5. Put all leftover marinade in to skillet and cook till boiling. 6. Dissolve 1 tbsp of cornstarch in to 1/4 cup of water and add to the boiling marinade. 

 7. Let it boil and thicken, then add your meat back to the pan and stir to coat well. ***I use warmed soft corn and flour tortillas to serve these tacos up. Top with just a little bit of diced onion, cilantro, and lime juice. Heating directions are on the package of the tortillas.