The next round of posts will be focused on summer grilling! Get ready for some great recipes, which are part of the Entertaining Recipes, Grilling Made Simple e-Cookbook! This new Grilling Made Simple e-Cookbook will be available soon, so look out for it!

This Mixed Berry Frozen Margarita is so tasty! The fresh fruit make it really spectacular for a summer bbq. Enjoy!!

4 lime wedges
4 tablespoons coarse sugar
2/3 cup thawed lemonade concentrate
1 cup raspberries
2 cups crushed ice cubes
1 cup sliced strawberries
1/2 cup blueberries
1 tablespoon sugar
1/2 cup tequila

Special Equipment: Classic Blender

Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.

In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth.
Pour into prepared glasses. Garnish with reserved limes.

Serves 4

Ultimate Beef Nachos is a great recipe for kids! The salsa and seasonings add a great flavor to the beef in this dish! It really makes it so much tastier!! If you don’t have taco seasoning, make your own! Just mix together 1 teaspoon each of chili powder, salt, garlic powder, cornstarch, ground cumin, and either cayenne pepper or hot paprika. If you don’t have all of these spices, don’t worry! Just add what you have. The salsa will add a lot of extra flavor!







2 lbs ground beef
1 can (16 ounces) refried beans
1 cup salsa
1/2 cup chopped bell green pepper
1/2 cup chopped onion
1 envelope of taco seasoning, about 1 ounce
1 cup of grated cheddar cheese
1 bag of plain tortilla chips
salt and pepper

Special Equipment: Bake-N-Take Bakeware, Stainless Steel Saucier Pan

Heat oven to 350°.

Cook ground beef in a large saucepan. Add 1/2 cup salsa, onion, peppers, and seasonings, and beans to the beef and continue cooking for 5 minutes. Add salt and pepper and mix well. Simmer for 10 to 12 minutes longer.

While it is simmering, pour the chips into a casserole dish.

Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned. Serve with salsa, Chunky Guacamole, and sour cream! Yummy!!!

Serves 4-6

Chicken Enchilladas are so easy to make and so delicious! It’s a great meal for the whole family. It’s also a great meal idea for cinco de mayo!














3 cups cooked chicken, hand torn
1/2 cup sauteed jalapenos, sliced thin
3/4 cup sour cream
Juice from a large fresh lime
Salt and Pepper, to taste
2 cups Quickie Enchilada Sauce* see below
10-12 white or yellow corn tortillas
Light olive oil, as needed
1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese
Fresh chopped cilantro
2 cups Mild Enchilada Sauce (see homemade Easy Enchilada Sauce recipe below)

Special Equipment: Rectangular Baking Pan, 9 x 13 Inch

Preheat oven to 350 degrees F.

Lightly oil a 13×9″ baking dish.

In a mixing bowl, toss together the cooked chicken, cooked jalapenos, sour cream, and lime juice; season with salt and pepper. Set aside.

Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.

Heat each tortilla in a scant amount of hot light olive oil in a saute pan for 1 minute each.

Set the warm tortillas into the prepared baking dish to fill them. Spoon one tenth of the chicken mixture into the center of each tortilla and roll them up and place them into the pan, seam side down. Repeat for each of the tortillas.

Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.

Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.

Remove from oven and serve with salsa, sour cream, and Chunky Guacamole.

Easy Enchilada Sauce

1 tablespoon olive oil
1 small onion, peeled, diced fine
1 teaspoon chili powder- mild or hot
1 teaspoon cumin
3-4 garlic cloves, minced
1 28-oz. can crushed fire roasted tomatoes
1 teaspoon sugar
1 splash red wine vinegar
1 tablespoon fresh minced cilantro

Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.

Serves 4

Mexican 7 layer dip is perfect for a cinco de mayo party! It’s so easy, heary and yummy! Serve with fresh tortilla chips and enjoy! The ground beef really makes this dish a filling appetizer! It will go perfect with my Chunky Guacamole!








4 cups shredded iceberg lettuce
2 cups large tomatoes, chopped
1 cup diced onions, cooked
1 cup canned black beans, heated and drained
1 cup ground beef
1/2 cup sour cream
1/4 cup shredded cheddar cheese
3 1/2 teaspoons dry taco seasoning mix
1 cup salsa
salt, black pepper, lime juice

Special Equipment: Glass Serving Bowl

Combine beef, salsa, salt, pepper, and 2 teaspoons taco seasoning in a heated pan sprayed with nonstick spray. Cook over a medium flame, stirring occasionally, until heated and mixed.

In a large dish, layer ingredients in this order: lettuce, tomato, onion, sour cream, black beans, beef mixture, shredded cheese, salsa, and additional cheese. Devour!

One thing I have to ask, is for you to give this curry a try! So many people are afraid to make their own curry… But it is so flavorful, healthy, and easy! This is a great curry for beginners. I included links to curry ingredients that you can find in most grocery stores in the indian food section and/or spice sections. The tomato flavor makes it really yummy, and feel free to add more or less curry seasonings depending on your taste! I like a lot!! This will easily become part of your mid-week dinner regimine! I like to use boneless chicken thighs for best results. I also really like it mixed with cauliflower. It comes out so tasty and you get your meat and veggies in one dish!

3 tbsp olive oil
One bay leaf
1/2 cup onions, finely sliced
1 tsp garlic, minced
Salt to taste
1 can coconut milk
1 can crushed tomatoes, (drain out most of the liquid)
One can tomato paste
2 pounds boneless chicken thighs
1 jar Red Curry Paste
2 tbsp Madras Curry Powder (optional)
5-6 tablespoons Organic Curry Powder
2 cups cauliflower, steamed and drained (optional)

Special Equipment: Covered Saute Pan

Heat the oil in a pan, add the onions and saute until golden, then add the garlic.

Add the powdered spices and bay leaf and mix quickly. Add salt, the tomatoes and the paste and cook on a low heat, stirring slowly.

As the tomatoes melt to form a sauce, add the chicken and continue to cook on a low heat for 5 minutes.

Mix in the red curry paste, coconut milk, and steamed cauliflower, if desired. Simmer for 20 minutes. Sprinkle on additional curry powder, if desired. Serve with white rice and enjoy!!

Serves 4

Meatloaf should be flavorful, it should be tender, and it should break apart with the touch of your fork. If it doesn’t, you are doing something wrong!

This is one of the best meatloaf recipes. I designed it from scratch.. It’s very similar to my grandma’s meatball recipe (I stole the walnut idea from her). I love the walnuts in this recipe. It adds a wonderful flavor. The one person in our family that doesn’t like Meatloaf changed his mind after I made this recipe. Serve with salad or another vegetable, bread, and enjoy!!

1 1/2 lbs ground beef
1 slice white bread (crusts removed, chopped finely)
1 egg
1 small onion , finely chopped
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup chopped walnuts
1/4 cup whole milk
1 teaspoon minced garlic
2 teaspoons fresh parsley chopped
2 teaspoon fresh oregano
1 teaspoons fresh basil
1/2 teaspoon fresh thyme
2 cups good quality marinara sauce (homemade is best)

Special Equipment: Make and Take 1.5 Quart Loaf Pan

Combine ingredients (except the sauce) and mix well. Place the mixture into a meat loaf baking dish.

Smooth out top.

Pour marinara sauce over the top and sides of meatloaf.

Bake at 350°F about 1 hour to 1 hour 15 minutes or until done. 170F with a meat thermometer.

Serves 4

This macaroni and cheese is meaty, wholesome and delicous. The better the cheese, the better the flavor!

This is a great recipe for kids, and grown-ups too!






Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained (I used mini penne)
4 tablespoons butter
1 small onion, chopped
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
1 1/4 cups shredded (5 ounces) yellow cheddar cheese
1 1/4 cups shredded (5 ounces) white cheddar cheese
8 ounces (250 g) cooked deli ham, diced into 1/2-inch pieces
8 ounces (250 g) bacon, diced and cooked to a light brown
1 cup panko breadcrumbs
Preheat oven to 375 °F (180 °C) degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart (4.5 liters) heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Toss pasta with cheese mixture; fold in bacon and ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.

Toss together the panko crumbs with the remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Serves 4

Carmelized onions are soooo delicious. They are an elegant side dish for dinner parties and they go well with pork, beef, and most roasts. I make them often for formal dinners or barbeques. The best part, is that they stay delicious, even at room temperature, so you don’t have to worry about keeping them hot. These are so tasty that even kids love them. During the summer, they are the perfect topping to grilled beef or turkey burgers. For a low carb option, make a burger without the bun and add these onions… It’s amazing!!!!






16 ounces (2 cups) fresh pearl onions (red or sweet onions also work, sliced)
4 tablespoons sugar
2 tablespoons honey
3 tablespoon butter
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
thyme sprigs, (optional, for garnish)

In large bowl, place pearl onions and enough very hot water to cover; set aside 5 minutes to soften onion skins. The onions will pop right out of the skin.

In nonstick 12-inch skillet, combine onions, honey, sugar, butter, salt, and pepper. Cover and cook over medium-high heat 10 to 15 minutes or until most of liquid evaporates and onions are very tender. Stir frequently. Onions should be dark brown. Spoon onions into serving bowl; garnish with thyme sprigs.

Serves 4 as a topping.

I absolutely love mushrooms and these stuffed mushrooms are soooo good!! I’ve made them with large portobello caps once before, and they could honestly be an entree by themselves as opposed to the appetizer… For a holiday party, I suggest smaller “stuffer-sized” portobello or white mushroom caps.

24 ounces (3 cups), White Button Mushrooms (or portobello)
1 pound Hot Pork Sausage
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine
8 ounces, Cream Cheese
1 Egg Yolk
6 scallions, white and green parts, minced
¾ cups Parmesan Cheese, Grated
Salt And Pepper, to taste

Special Equipment: Covered Stir-Fry Pan

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.

Brown and chop sausage. Set aside on a plate to cool.

Add scallions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan (scraping up bits at the bottom), and allow liquid to evaporate (5 minutes). Add in chopped mushroom stems, stir to cook for 3-4 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time (1 hour) to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving.

Serves 6 as an appetizer

When I was in Italy, I think I had pesto on everything I ate. From pizza to gnocchi to trofie and focaccia. I just love it. I was introduced to pesto young, and loved it from the start. I would have never imagined making delicious pesto from scratch. This is delicious and so easy to make. Little prep time is involved and in the end you toss everything into the food processor and you’re done. It makes so many dishes so much better! I’ve added it to the cauliflower mash recipe, and also the stuffed chicken (the ricotta version). I’ve also mixed it with feta cheese for a delicious dip (with toast or crackers)!

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
1/4 cup pine nuts
3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
salt, to taste

Special equipment: Cuisinart Food Processor

In a blender or food processor, start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. Transfer the pesto to a small bowl. Mix in the salt and olive oil (it doesn’t take much, just a few tablespoons of oil).

You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil.

Serves 4 with pasta