Marinated Mozzarella Olive oil seasoning

Antipasto skewers.  Mozzarella is marinated in the below seasonings.

Antipasto skewers.  Easy to make!

Cubed cheese, salami or pepperoni, ham, olives and small whole salad tomatoes.

1/3 cup olive oil

1 tablespoon minced fresh parsley

1 teaspoon crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon minced chives

1/4 teaspoon garlic powder

1/2 tsp. Salt 

1/2 tsp. Black pepper

1 pound cubed part-skim mozzarella cheese

In a large bowl, combine ingredients, except cheese; whisk, add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

It was gone so fast not a chance for pictures but I’m making antipasto skewers for a social so this is what the mozzarella looks like coated.

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Nectarine Bread

This bread is delicious but the next time I make it and I will; I will add 1/4 cup of regular sugar to the recipe along with the brown sugar or possibly cutting back on brown sugar to 1cup and adding 2/3 cup of regular sugar.

I think it was sweet enough but adding just a little of regular sugar might be the key.

M.j.

Before

After

***I did not have peaches so I substituted sliced and chopped nectarines.  Very good !  Peaches next time!

• 5 fresh ripe, but not too soft, peaches (the peaches shouldn’t be too big – approx 3 ½ to 4 oz each - otherwise it can make the mixture too wet. You need to have about 16 oz of peach pieces after you’ve chopped and removed the stones).
• 1 large egg
• 2/3 cup light brown sugar plus one heaped tsp for sprinkling) Note:  I would also add 1/4 cup regular sugar.  
• ½ cup + 2 tsp (130ml) virgin coconut oil (or vegetable oil), melted
• 1 tsp vanilla extract
• 2/3 cup ground almonds
• ¾ cup buttermilk
• 1 and 2/3 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda

Glaze:

1 tsp. Butter

1 tablespoon milk

Melt in microwave 

Remove from microwave add 1tablespoon brown sugar.  Whisk, add 1 to 3 Tablespoons powdered sugar.  Whisk to desired consistency.  Brush over warm cake.

***Note: I added the glaze the next day but you can add it to the bread while it is slightly warm but not hot! 

Preheat the oven to 350F and line a 1lb loaf tin with baking parchment. Make sure there’s enough baking parchment so that you can pull the cake out using the parchment for handles. Put to one side.

Chop two of the peaches into slices and put to one side. Chop the other three peaches into small chunks. Put to one side.

Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it’s not too hot or it’ll cook the egg) and stir. Add the vanilla, ground almonds and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined, then stir in the chopped peaches. Pour into the prepared baking tin.    Arrange the peach slices on the top of the loaf. Sprinkle with 1 tsp brown sugar. Place in the oven to cook for 5o to 60 minutes or until a toothpick comes out clean.  ***Note:  My bread took 15 minutes longer to bake than recipe called for.  Remove from the oven and let cool in the loaf pan for 10 minutes before removing to continue to cool on a cooling rack.

When the loaf is cooling, prepare the glaze. Add the butter and milk into a bowl and heat in the microwave for a few seconds until it’s hot. Stir in the brown sugar until it dissolves. Add in 3 tbsp confectioner’s sugar and whisk to combine. Add in more confectioner’s sugar, a spoonful at a time, to make a thick paste.

***I store my leftover peach bread in the refrigerator so you may like to try some spreadable cream cheese to garnish it.  It really compliments it fabulously.   Absolutely devine! 

Yummy and very easy to make.  No electric mixer needed!

Adapted from Simply Stacie.com

Easy summer sauce

A very good way to use your Summer cherry tomatoes!  Or go and buy some!  Yummy!

5/30/2025. 

All it takes is a little imagination to make this summer sauce.

Cherry tomatoes 

Olive oil

Butter

Minced garlic 

Salt and pepper

Chopped basil (optional)

Angel hair pasta

Pecorino Romano cheese

Sauté garlic slowly in butter and olive oil making sure not to burn garlic.

BE GENEROUS WITH AMOUNTS.  

Add cut in half or diced cherry tomatoes. Sauté until tomatoes start to break down. 

Cook pasta in salted water.  Drain .  Reserving some pasta water to add to pasta if it is too dry.

I have no actual recipe so do as you please.

Don’t forget to add some cheese, please!

FROM MY KITCHEN TO YOURS,

Cherry cheesecake tarts

I had some fresh cherries so I created an easy muffin cup tart.

My hubby was thrilled!

I package Pillsbury pie crust ( remove from refrigerator for 15 minutes)

Cherry pie filling(I made my own homemade) but cherry pie filling can be used.

Cheesecake filling

1-8oz. Softened cream cheese

1- egg

1/2 cup sugar

1- tsp..vanilla extract

Beat cream cheese, egg, sugar and vanilla until smooth.  Set aside.

Unroll pie crust one at a time.  Using a (on the rocks) glass

Press glass onto crust to make circles. 

Press pie crust circles (12 cup muffin pan) onto bottom of cups.  Spoon approximately 1 tablespoon +cream cheese mixture on each pie crust. ( fill 3/4 full)

Top with cherry pie filling or pie filling of choice.

Bake 350 degrees for approximately 25 to 30 minutes.

Remove from oven.  Cool completely and loosen sides gently of tarts and place on a large platter.  

Serve with whipped cream or ice cream.

Delicious!

*** I had extra filling , crust and topping so I made a small baking dish tart!  

FROM MY KITCHEN TO YOURS,

Pork cutlets

Several years ago when we were in Florida I shopped local and  they had pork cutlets packaged for sale and were delicious. 

Today I decided it was time to make some for our dinner.

Recipe as follows;

I lb. pork tenderloin (cut in medium size slices)

2eggs beaten 

1  1/2 cups seasoned bread crumbs

Salt and pepper. 

Vegetable oil as needed 

Directions:

Using a mallet I pounded (scored) both sides of the pork until the patties were thin.

In a bowl place eggs, salt and pepper. Whisk well.

 Dip the pork cutlets in beaten eggs seasoned with salt and pepper and then into the breadcrumbs to coat pork well.. (My  breadcrumbs were seasoned with Romano cheese too). 

In a large skillet add a few tablespoons vegetable oil.

 Place cutlets in pan and fry until lightly browned. If needed add a little more vegetable oil.

 The green beans were from my friends garden so I cooked the beans and potatoes until tender.  Drain and add minced garlic , olive oil and a little dried parsley.

Since I was in the mood to cook I made candied sweet potatoes too which really complimented this meal.

Note:  My mom always made candied sweet potatoes with her pork chops. 

They are yummy cold too!  I had a leftover pork cutlet for lunch (cold) yummy!

Note*** you can also use boneless pork chops for this recipe. ENJOY!

FROM MY KITCHEN TO YOURS,