Recipes To Your Inbox YAY!!

Posted on June 27, 2009 by Roonie

Hi ya’ll!! I have started a newsletter where you can get some fab recipes sent straight to your inbox!! Just fill out the form on the right and I will send fabulous recipes every month!!

How about some Fab Foods For The Fourth?? The Fourth of July is around the corner and I have some great recipes to send you! Next month…well… let me know what you want! Ask me questions about cooking, baking (kinda hot for that, but go ahead!!) grilling, salads, pasta…whatever you can think of! I am more than happy to help! Y’all know I LOVE to cook!!

Don’t worry about SPAM!! I will never sell or give away your information, so go ahead and fill out the form and I will be in your inbox every month with some Fab Foods and Divalicious Dining!

How ’bout this for starters??

Greek-style Pork Wraps

2 tablespoons olive oil

¼ cup lemon juice

1 tablespoon regular mustard

1-3/4 teaspoons minced garlic, divided (you are not going to use this all at once)

1 tablespoon dried oregano

1 pork tenderloin (about 1 pound)

1 cup chopped peeled cucumber, seeds removed, (cucumber seeds can give you a tummy-ache)

1 cup plain yogurt

dash or 2 of salt

¼ teaspoon dill weed

8 flour tortillas~ soft taco size

½ cup chopped green onions

In a large resealable plastic bag, combine lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add pork. Seal bag and turn to coat; refrigerate for about 2 hours. In a bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
Drain and discard marinade(you NEVER want to use marinade that has been with uncooked meat!!). Coat grill rack with non-stick cooking spray before starting the grill for indirect medium-hot heat. Grill tenderloin, uncovered, over direct heat for 5 minutes, turning once. Move to indirect heat. Cover; cook 10-15 minutes longer or until a meat thermometer reads 160F. Please check the temp! You don’t want to eat raw meat!!
Let stand for 5 minutes to let the juices settle themselves.
Meanwhile, wrap tortillas in foil; place on grill for 2-3 minutes or until warmed, turning once. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions. The sauce MAKES this dish!

Should make 4 servings of 2 each.

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Grilled Turkey Salad with Fruit

Posted on June 21, 2009 by Roonie

OMGoodness!! This recipe for summer turkey is amazing!! If you want a quick-turkey, go to your neighborhood deli and ask for salsa turkey(or other flavor) cut really thick (about and inch or so) and cut it into cubes for this salad. Then you don’t have to cook the turkey. Just cube it and add the salad munchies~

2 turkey breast tenderloins split in half
1 T olive oil
1 1/2 t Cajun seasoning
6 C mixed greens, torn
1 1/2 C cantaloupe, sliced
1 C fresh blueberries
1 C Farmers cheese, crumbled

Preheat the gas grill and then set the temperature to medium.

Brush the turkey with the olive oil completely covering it.

Sprinkle the Cajun seasoning evenly over the turkey.

Place the turkey on the rack and cover the grill.

Grill the turkey 15 minutes, turning once, or until the meat is no longer pink.

Remove the turkey and allow it to cool enough to handle.

Place the mixed greens in to a salad bowl. <—start here for deli turkey that is already cooked.

Slice the cooled turkey and layer into the salad.<—Here is where you would use the cubed deli turkey.

Place the sliced cantaloupe around the turkey slices/cubes.

Add the blueberries to the salad.

Sprinkle the cheese over the top just before serving.

Should make about 4 servings

Farmer’s cheese is a soft white cheese that can be found in most areas. The milk for farmer’s cheese is provided by goats, sheep and cows. If you can’t find farmers cheese, feta cheese(feta cheese is soooo good!! Try it on everything!!) or blue cheese work just as well.

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Orange Laced Cucumbers~Cool and Fresh!

Posted on June 20, 2009 by Roonie

Oranges are SO juicy and fresh! Love to eat them all year long and this refreshing salad just hollers cool!!

4 naval oranges, peeled and sectioned Oranges
2 cucumber, sliced
1 C of orange juice
1/2 C of honey
1/2 C of olive oil
1 tsp cider vinegar

Put the orange sections into a serving bowl.
Add the cucumber slices and gently toss to combine.
Pour the orange juice into a small mixing bowl.
Whisk in the honey until well combined.
Add the oil and vinegar and whisk until blended together well.
Pour the mixture over the oranges and cucumbers and toss gently to coat.

This should make about 8 servings

You can use a serrated knife to cut your cucumbers for a prettier salad. It looke pretty cool. You can also place the salad over a bed of lettuce if you are making single servings.

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MMMM-Xtra Special Grilled Ham and Cheese!

Posted on June 18, 2009 by Roonie

These grilled cheese sandwiches ROCK! They are great for lunch, dinner or a little snack. I serve them with deli style mustard and the tangy hot mustard mixed with the Swiss cheese is soYUMMY!! Now y’all know I have a big family and I am always cooking a ton of food! This recipe is for 6 sandwiches and it’s SO EASY!!

You could also use a Panini press for this recipe, too! Very COOL!

Here’s what you need…

12 slices sourdough bread

6 slices of Swiss cheese (don’t you just LOVE Swiss cheese sandwiches?)

1/2 lb. deli turkey, sliced thin MMM!!

1/4 tsp garlic powder

1/2 lb. deli ham, sliced thin

2 tbsp butter or margarine, room temperature (you could even use that butter spray if you are watching calories)

Place a piece of cheese and slices of turkey onto 6 pieces of bread.

Sprinkle the turkey with the garlic powder (don’t use too much!)

Put a couple of ham slices over the garlic powder.

Put the top bread on the sandwich.

Heat up a skillet over medium heat.

Spread butter on both outsides of each sandwich and place the sandwich in the skillet.

Grill the sandwich 4 minutes or until the bottom slice of bread is browned. Don’t squish!

Flip it over and continue grilling an additional 4 minutes or until both sides of the sandwich are browned.

Serve with Deli style hot mustard.

Enjoy!

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Cheesy Stuffed Shrimp YUM!!

Posted on June 13, 2009 by Roonie

Cheesy Stuffed Shrimp Great Appetizer!! or just a little snacky!

4 oz. of cream cheese, softened(you can zap it for about 10 sec, stir and then zap another 10 sec and stir, you want it soft, not runny)

4 tsp horseradish

1 tbsp Parmesan cheese, grated~please use fresh Parmesan Cheese, it’s so much better!

I use a microplane grater to grate the hard cheese. It’s real easy! You can get one here!

1 lb. large shrimp, peeled, deveined and cooked. You can buy shrimp already cooked, it’s pink, or cook it yourself; the uncooked are gray. If it says 40-60 or 90-100 on the bag, that means there are that many pieces per pound. The lower the number, the bigger the shrimp. You want to get the bigger ones so you can put filling in them. And if you are going to cook them, please don’t overcook!! They will get rubbery!! Shrimp cooks in about 4 minutes! Real FAST!! (add a little salt and pepper in a little bit of olive oil to saute)

Put the cream cheese into a small mixing bowl.

Then add the horseradish and Parmesan cheese and mix it up until it’s blended and smooth.

Put the mixture into a little sandwich sized baggie and cut one corner out of the bag. (Just a little snip at the corner.)

Cut the shrimp along the outside curve about 2/3 through the shrimp. Don’t cut all the way through, you are going to fill these.

Squeeze the cream cheese mixture into each of the shrimp being careful not to overfill.

Put the little stuffed shrimps on a plate and put them in the fridge for a bit. (At least 30 minutes)

Add cocktail sauce on the side for dipping.

Enjoy!!

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Cooking With Roonie

What’s a girl gotta do to get some food around here?!?

Category Archives: divalicious

Recipes To Your Inbox YAY!!

Grilled Turkey Salad with Fruit

Orange Laced Cucumbers~Cool and Fresh!

MMMM-Xtra Special Grilled Ham and Cheese!

Cheesy Stuffed Shrimp YUM!!

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