Sunday, July 27, 2008

Is It Blueberry Season, Yet?

Yes, blueberry season is definitely here! The cultivated, ripened, juicy blueberries are now ready to be picked at local farms in Western Massachusetts! Our delicious winter supply of the blue, tasty, nutritious berries were prepared and frozen yesterday.

This morning we enjoyed a hearty breakfast of Blueberry Oatmeal Pancakes! (Click on bolded words.) The addition of ¼ tsp. of nutmeg to the batter before placing the batter on the grill resulted in scrumptious pancakes. Topped with a little maple syrup – Yummy! The extra pancakes were placed in our freezer. It is always a wonderful surprise in the morning to open the freezer door and locate them!

Two batches of the Blueberry Freezer Jam are now sitting undisturbed on our table. Today was also a day to make the Freezer Jam. Tomorrow afternoon (after the required 24 hours) the containers will be placed in our freezer next to the Strawberry Freezer Jam. Each batch was prepared carefully and separately.

Enjoying a handful of fresh, mouth-watering, ripe, washed blueberries is part of summer. There may be some fresh berries left in our refrigerator to make Blueberry Delisimo or Yummy Blueberry Muffins. Have you had the opportunity to bake them? Share your comments with us by clicking on Comments.

After blueberry season has passed, we can enjoy our supply in our freezer.


Wednesday, July 23, 2008

Grilled Swordfish Served at Home?

One evening many years ago we were enjoying delicious Grilled Swordfish Dinners at a charming restaurant while on vacation in Maine. The meal was so appetizing! While enjoying every bite, it occurred to me that Grilled Swordfish would be easy to prepare. It is very easy! Only Olive Oil and Paprika are needed. It requires the same method as preparing Grilled Sockeye Salmon.

Pour about 2 TBS. of Olive Oil on a large dish. Sprinkle a little Paprika on top. Rinse the Swordfish Steak under cold running water. Then, place it on the Olive Oil/Paprika. Turn the Swordfish over to coat the other side and then place it on the hot grill. The grilling basket (container) is optional. We do not use it while grilling Swordfish. The fish is turned over one time during the grilling process. The amount of needed grilling time depends on the size of the piece of Swordfish and the grill. A 1 lb. piece requires about 5 minutes and 30 seconds on each side.

Served with cold salads, dinner is ready quickly! Enjoy! Yummy!

Sunday, July 20, 2008

Remember the unexpected guest?

Do you remember making plans to do something and an unexpected guest arrived at your table? This afternoon during the thunderstorm we had a most unexpected guest at our outdoor table on our deck. Suddenly, the torrential rain fell. The gusty wind blew sticks out of the trees and a very huge limb landed across our deck, outdoor grill, picnic table and chairs. Yes, it was most surprising and it happened very quickly! Fortunately, everything was fine with the exception of needing the gigantic limb removed tomorrow. Usually thunderstorms move around us in our little corner of the Pioneer Valley in Western Massachusetts. Tonight we ordered out for dinner.

For those of you who prepared Grilled Sockeye Salmon, Grilled Haddock or Pan Seared Scallops – do you have a favorite of the three recipes?

Share your comments (click on word comments) with us.

Friday, July 18, 2008

Grilled Haddock

Our outdoor grill is used often during this hot humid weather. We do not wait until visiting the Cape to enjoy seafood! Grilled Haddock is easy to prepare and delicious to eat. The method of preparation is similar to preparing Sockeye Salmon when the salmon is grilled.

On a large dish pour about 2 TBS. Olive Oil. Sprinkle a little Paprika and Thyme on top. After rinsing a Haddock Fillet in running cold water, place on the Olive Oil/Paprika/Thyme. Turn the fish over to coat the other side.

A grilling container is definitely needed, because the Haddock will break apart while grilling. Once again, the amount of needed grilling time depends on the size of the piece of the haddock and the grill. A 1 lb. piece requires 5 – 7 minutes on each side. The fillet is turned over one time during the grilling process.

So easy and so good!  Have you prepared Haddock using this method?



Friday, July 11, 2008

Grilled Sockeye Salmon

After toooo many humid days, it is so comfortable to be outdoors today! ;-) Wanting to spend more time outside is definitely an invitation to use the outdoor grill. Grilled Alaskan Sockeye Salmon is absolutely delicious! It does not need a fancy saucy topping, or any salty addition. The preparation is easy which is also a plus.

On a large dish pour about 2 TBS. Olive Oil. Sprinkle a little Paprika on top. After rinsing a salmon fillet in running cold water, place on the Olive Oil/Paprika. Turn the fish over to coat the side with skin. For grilling we use a metal grilling basket (container) to grill fish. By using it, no pieces fall into the grill. The amount of needed grilling time depends on the size of the piece of salmon and the grill. A 1 lb. piece requires 5 – 7 minutes on each side. The fillet is turned over one time during the grilling process.

Grilled Sockeye Salmon is definitely a healthy favorite of ours. Served along with a microwaved "Baked Potato", sauteed Summer Squash and sauteed Zucchini (Sauteed Combo) dinner will be eaten quickly. Yummy!

Have you prepared Sockeye Salmon using this method? How did your family enjoy it?

The Sauteed Combo (click on bolded words) can be enjoyed any time during the year, but tastes best in the summer. Zucchini and Summer Squash are now available at our local Pioneer Valley roadside vegetable stands. Local fresh produce to enjoy during the summer in Western Massachusetts served along with grilled seafood!


Monday, July 7, 2008

Herbed Saucy Chicken

Sunday afternoon was humid following four days of cloudy, wet weather. Rather than use our outdoor grill for dinner, I decided to use a small kitchen appliance that I often use during the frigid cold snow filled winter months. The reliable Slow Cooker was taken out of my cabinet. My West Bend Slow Cooker is similar to a crock-pot. Its nonstick container sits on an electrical base and slowly cooks scrumptious meals as a fragrant aroma permeates throughout our home. Herbed Saucy Chicken was easy to prepare! After everything was placed in my slow cooker to cook, I worked on another project.

The preparation was simple! About one and one half pounds of boneless, skinless chicken breasts were rinsed with cold water, cut in half and then placed on the bottom of the slow cooker’s container. I sprinkled the desired amount of Oregano, Basil, Garlic Powder and Black Pepper on top. A little Chopped Onion and Parsley was added along with two Bay Leaves. One drained can of 14 ½ oz. Diced Tomatoes was placed on top of the Chicken. Then, one 24-ounce jar of Spaghetti Sauce was poured on the top. After the lid was placed on the Slow Cooker’s container I set the temperature on #5 High for 1 hour. After one hour, I reduced the setting to #3 for two and one half hours.

Dinner was taking care of itself. I use the slow cooker when I am working on other projects at home.

Later, this mouth-watering meal was served over “No Yolk Noodles”. A summer salad and Parmesan Toast complemented our meal. The chicken was very tender and so delicious! My husband rated our dinner two thumbs up! Yummy!

Thursday, July 3, 2008

Happy Fourth of July!

The Fourth of July! As we celebrate our independence we also have summer barbecues. Along with the grilled hamburgers and the hot dogs a few delicious side dishes are enjoyed. Our family has our "family favorites." They include Carrot Salad, A “Super Side” of Jello and Tangy Tortellini Salad. (Click on bolded words.) Each "easy to make" dish is prepared one day in advance and then refrigerated. A fruit salad can be prepared on the day of the BBQ.

They are all kept cold on the serving table. If there are any portions left after we have eaten, they are carefully covered and refrigerated, again.

Later in the evening or the next day it is always a pleasant surprise is to open the refrigerator door and discover a small portion of your favorite delicious salad. Yummy!


Have a happy Fourth of July!