Tipsy Melon

Looking for a refreshing dessert item. This is strictly adult. It is not your usual dessert

What You Need	Directions
watermelon rum knife funnel	To begin, cut a small hole in the watermelon with your knife .Cut deep enough (down to the pink flesh) into the melon and is big enough to hold a funnel. Next, insert the funnel and begin slowly pouring in the rum, the rum needs time to absorb. Pour until the rum will no longer absorb into the fruit. Let it rest in the refrigerate over night

Other choices are vodka and tequila

Tomato Mozzarella Salad

Pefect to accompany a platter of cold cuts or a grilled steak.

What You Need	Directions
3 pounds tomatoes, cut into 1 1/2-inch chunks  heirloom if you can find them. 8 ounces mozzarella cheese, cut into 1/2-inch chunks Chiffonade 1 cup approximately  loosely packed fresh basil leaves, 3 tablespoon extra-virgin olive oil 3/4 teaspoon sea salt 1/4 teaspoon ground black pepper ½ teaspoon reduced balsamic vinegar 2 teaspoons olive oil	In large bowl, toss the tomatoes, mozzarella, basil, oil, salt,  pepper until evenly mixed. Drizzle the balsamic reduction over the tomatoes and cheese and serve.

The balsamic reduction can be made way ahead and has addition uses. To make the balsamic reduction:
Place the vinegar in a heavy-bottomed, non-reactive pot.  Heat on low, at a light simmer.  Turn the heat to low and reduce until syrupy 1/3 to ½ cup.
The vinegar will thicken as it cools.
This will keep in a cool place for months.

Shrimp Pasta Salad

This makes a great cold salad, something a little different to add to the menu.

What Ingredients You Need	Directions
2 cups small shell pasta, cooked 1 1/2 pounds cooked shelled shrimp, halved 1/2 cup celery, thinly sliced 1/2 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 1/2 cup chopped seeded peeled cucumber 1/2 small red onion, finely chopped 1/4 cup chopped black olives 1/4 cup mayonnaise 1 tablespoon white wine vinegar	Cook pasta in boiling salted water as directed on package. Rinse under cold water. Drain. In a large bowl, toss pasta in with shrimp, celery, green and red bell peppers, cucumber, olives and red onion. Mix mayo and vinegar. Pour over pasta mixture and mix well. Cover. Refrigerate 2 hours. Just before serving, sprinkle with chopped parsley and reserved shrimp.

Bacon Q&E

Baked Bacon Don't pre-heat the oven. Line sheet pan with parchment and avoid clean up. Just slide the pan of bacon into a cold oven and close the door. Turn it on and set it to 400°F. Set a timer and check for doneness in about 15 minutes. Times vary  depending on thickness of bacon. For a real treat dredge the bacon in brown sugar before cooking.

Antipasto Salad

Perfect for summer entertaining. Make ahead and let the flavors mingle. Only cooking involved is cooking the pasta. Most of the ingredients except meat and cheese are probably on your pantry shelf.

Antipasto Appetizer or Salad
What You Need	Directions
1 lb. of  curly or tube pasta 8 oz. pepperoni cut into 1/4 inch strips 8 oz. salami cut into 1/4 inch strips 4 oz. capicola  cut into 1/4 inch strips 1 jar pickled mushrooms sliced and drained 1 jar roasted red peppers in oil, drained 1 med. red onion sliced thinly 6 oz. provolone shaved 4 oz. sliced black olive 1 jar pickled artichoke heart drained and chopped (optional 1 pt. cherry tomatoes 4 cloves of garlic smashed red pepper flakes to taste 1/2 cup bottled Italian dressing	Bring 4 quarts of well salted water to a boil. When boil has been reached, add pasta and cook till al dente. Drain and immediately return to pot. Top with dressing and toss. Spread pasta on rimmed cookie sheet and chill for an hour. Bring pasta out of refrigerator and put in large bowl, add meats, peppers, olives,  provolone and toss well. If salad seems dry drizzle a little more dressing and toss. Put in container and cover salad will keep for 3 days.

Feel free to add or subtract ingredients to make the salad your own. Additional items could be shredded carrots,  pepperoncini,  croutons ( add at last minute), green olives. To make a light supper add a can of tuna in olive oil drained and broken into chunks.

My Fried Rice

This is one of my favorite go to in the freezer. It reheats well and goes with your favorite chicken, shrimp or pork dish. Great  as a side with bbq steaks. Mix and match from the freezer or refrigerator. Add more meat if you want or leave it out altogether. This is an easy comforting dish.This is the dish  when finished.

Rice: This is obvious, of course. You need to start with boiled or steamed white rice. Make the rice the day before to firm it up. Fresh rice will just give you a gummy mess.  If you can't do it the day before, at least let the rice cool in the refrigerator for a few hours.

Fried Rice
What You Need	Directions
2 cups enriched white rice 4 cups water 2/3 cup chopped green pepper 1/2 cup chopped onions 2/3 cup chopped  carrots 1/2 cup frozen green peas 3 or 4 strips of cooked bacon crumbled 1 cup of cubed ham or chicken or shrimp (your call, I usual put in a mixture)  2 T soy sauce 3 tablespoons vegetable (preferably peanut) oil 2 eggs sesame oil, to taste (optional)	In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Heat a wok till the surface is almost smoking. Then add 2T  oil and spread it around till it coats the surface. Crack eggs into small bowl and stir till mixed. Add to wok and scramble. Set aside while you cook the rest of the ingredients. Add remaining oil, the garlic and optional chillies stir for a few seconds. (If you prefer you can par boil the peppers and carrots for a few minutes before adding to the wok.) Add the carrots and stir for a few minutes then green peppers, onion, peas and stir for a few minutes. Add the rice to the pan, making sure to break up any clumps of rice. Stir till the rice is coated. Add your meats and then the bacon, stirring constantly.  Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, salt and pepper to taste and toss again.  Add scrambled eggs and gently fold in to meat, vegetables and rice. Serve. Leftover rice is delicious.

Popular garnishes include green onions cut on the bias and sprigs of parsley.

A Little of This A Little of That

New Rice Sides from Knorr -  Buffalo Chicken, Baby Back BBQ
and Steak Fajitas perfect for quick sides to go with your BBQ meats or as a side for pork.

Glassware on the cheap, buy it by the case and pick it up at the store.

Orange Shebert Cake

Perfect ending to a wonderful meal

Orange Sherbert Cake
What You Need	Directions
1 (18.25 ounce) package Orange Cake Mix 2 (3 ounce) box orange-flavored gelatin 2 eggs 1/3 cup vegetable oil 1 cup water 1 (9 ounce) pkg coconut 1 (8 ounce) container sour cream 2 cups sugar 1/4 cup frozen orange juice 1 (12 ounce) thawed container of whipped topping	Preheat oven to 350 F. Grease and flour 9x13” pan. Set aside. In a mixing bowl, combine the cake mix, gelatin, eggs, oil, and water. Beat well with an electric mixer. While the cake is baking, prepare the remaining package of orange gelatin using half the amount of water. When the cake is done, remove from oven and  let cool in the pans for 10 minutes. With a wooden skewer or fork poke holes in the cake  Pour gelatin over the layers into the holes.  Refrigerate  for about 45 minutes to allow gelatin to set. In a medium bowl, combine the coconut (reserving about 1/2 a cup), sour cream, sugar, and orange juice concentrate for the topping. Stir well.  Spread the filling over the  cake.  At this point you can refrigerate it till the next day. When ready to serve spread the whipped topping on top and sprinkle with reserved coconut.