I love seafood! Shrimp, fish, lobster, squid(!)…you name it, if its seafood….I’m there! Now if it’s grilled, even BETTER!!
Here’s what y’all need to make these scrumptious Grilled Shrimp: Continue reading
Apricot Grilled Shrimp!
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Category Archives: mama food
Cool Salads for a Hot Fourth of July!!
Oh My Goodness!! It’s almost JULY!!! 
Y’all need to stay cool on the 4th and I have some easy to make “cool” food ideas. They are cool and refreshing, fun and festive to serve up to your Fourth of July guests!
Red, White and Blue Cheese Salad
Combine 5 cups cubed watermelon, 2 cups sliced strawberries, 2 cups raspberries, 1 cup crumbled blue cheese and 2 tbsp. fresh, chopped mint in large bowl. Drizzle with ½ cup of raspberry vinaigrette. Serves about 6. EASY!!
Firecracker Macaroni Salad
Combine all of the following ingredients in a large salad bowl:
1 pkg. cooked shell macaroni
1 chopped green pepper
1 small can chopped pimiento
1 chopped onion
1 cup chopped sweet pickles
1/2 cup chopped celery
1/2 cup mayonnaise
1 tbsp. vinegar
1/4 cup sugar or sweetener equivalent
Salt and pepper to taste. Serve immediately or chill for a couple of hours.
Fiesta Salad
Combine these ingredients to make the dressing:
3 tbsp. olive oil
1 tsp. red wine vinegar
1/4 tsp. cumin
1/2 tsp. chili powder
salt and pepper to taste
cayenne to taste
1 small clove garlic, mashed
Add these ingredients to the dressing:
2 cans whole kernel corn, drained
2 cans black beans, drained and rinsed
1 red bell pepper, diced medium
2 roma tomatoes, diced
1/2 red onion, finely chopped
4 green onions, chopped
3 tablespoons cilantro, finely chopped
Toss all ingredients together with the dressing.
Cool Veggie Salad
Combine the following ingredients together in a medium sauce pan, bring to a boil. Stirring until sugar dissolves.
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon water
1/2 cup sugar
Combine the following veggies and mix together with the vinegar mixture above:
1 can (16 oz) French style green beans, drained
1 can (17 oz) English peas, drained
1 can (12 oz) whole kernel corn, drained
1 jar (2 oz) chopped pimento, drained
1 cup chopped celery
1 green pepper, finely chopped
1 bunch green onions, chopped
Cover and place in refrigerator for 12 hours, stirring occasionally.
Hope y’all have a wonderful 4th!!
Recipes To Your Inbox YAY!!
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
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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.
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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!!
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Let stand for 5 minutes to let the juices settle themselves.
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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.
Grilled Turkey Salad with Fruit
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.
MMMM-Xtra Special Grilled Ham and Cheese!
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!