Tomatoes and mozzarella with olive oil and basil is a simple and special summer treat, that sends me to the moon!  Caprese Salad or Insalata Caprese originates from the isle of Capri in Italy.  Since there are only three ingredients in this salad, the focus is on fresh. Tomato and basil season, so this shouldn’t be a problem (just remember to keep the tomatoes out of the fridge).  Serve the salad on a large platter or on individual small plates, whichever you prefer.   If you like, you can put out small condiment bowls with olives and salted capers for added flavor. I love my Caprese Salad straight up with some fresh bread. It makes a wonderful mid-day snack or light lunch and pairs well with a crisp Sauvignon Blanc.

I am picking fresh basil from our garden for the salad, still waiting on our tomatoes!  Come check out my video journal of our garden  here>

Caprese Salad Recipe, Serves 6-8

Ingredients:

• 2 pounds ripe tomatoes, fresh picked not refrigerated
• 1 lb. Fresh mozzarella
• 10 Fresh basil leaves
• 1/4 cup olive oil, or to taste
• Course Pepper and Salt

Preparation:

• Slice the tomatoes into rounds .
• Slice the mozzarella into rounds and lay them over the tomatoes.
• Season with the olive oil, basil, and a little salt and pepper.

Ingredients:

• 1/2 cup shredded Swiss cheese (2 oz)
• 1/4 cup mayonnaise or salad dressing
• 2 medium green onions, thinly sliced (2 tablespoons)
• 12 slices (1/4 inch thick) baguette French bread
• 6 slices refrigerated fully cooked bacon (from 2.1-oz package), cut in half
• 1/4 cup finely shredded iceberg lettuce
• 4 cherry tomatoes, each cut into 3 slices

1. Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
2. Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
3. Garnish each crostini with lettuce and tomato slice.

2)BLT PINWHEELS Prep Time: 35 min – Total Time: 1 hour 35 min – Makes: About 30 servings

Ingredients:

• 1/2 cup mayonnaise or salad dressing
• 1 package (3 oz) cream cheese, softened
• 2 tablespoons Old El Paso® Thick ‘n Chunky salsa
• 1 teaspoon Dijon mustard
• 6 slices bacon, cooked, crumbled
• 3 spinach-flavor, tomato-flavor or plain flour tortillas (8 to 10 inch)
• 3 roma (plum) tomatoes, seeded, chopped (1 cup)
• 1 1/2 cups shredded romaine lettuce

1. In small bowl, mix mayonnaise, cream cheese, salsa and mustard until blended. Stir in bacon.
2. Spread bacon mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas.
3. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours. Cut into 1-inch slices; secure each slice with toothpick.

Trying always to be cognizant of what goes into successful entertaining—I have become an observer and student of everything around me.

One reoccurring theme I continue to note is the rule: keep it simple and special. This past weekend, I found an example of this I would love to share: my nephew’s birthday party, celebrated with family and friends on the beach. Mind you, this is no ordinary clan, they add up to nearly 100 when the oldest to the youngest have been counted. After the beach treasure hunt was finished and the sun had warmed up the chilled children after boogie boarding for hours, a very large pan filled of funnel cakes was served up like magic to guests on the beach. These magic cakes, made from scratch by a loving Grandmother, replaced the traditional birthday cake which is just not practical for beach eating.

As the sight of the cakes came into view and the smell began to float on top of the ocean breeze, a crowd began to form to sing “Happy Birthday” to this lucky boy. Those that had not had one before eagerly anticipated the sugar melting on the cake, their fingers and soon in their mouths. Guests that knew what they were doing were the first on line so they could have seconds before the delectable treats disappeared, devoured by guests not to reappear until next August. If you have not had the joy of seeing the faces of your guests when you serve up some funnel cake, I highly recommend it.

To view Funnel Cake recipe from Alton Brown go>

Thanks To Alison Gerard For The Photo – Repost from August 13, 2007

Here is a great recipe for grilled chicken from the Hunt’s Site.  I find that chicken on the grill can be very dry, but this recipe with its savory marinade grills it to perfection.  Top it with the tomato-fruit salsa and it’s delicious and good for you!

If you want stay away from the stove, add some corn bread from the store and grilled asparagus (recipe).  You’ll have a complete meal that’s simple, special and stove-free. Enjoy!

Grilled Marinated Chicken with Tomato-Fruit Salsa

Time: Hands On: 30 minutes, Total Time: 2 hours 30 minutes

Servings: Makes 6 servings (1 breast with 1/3 cup salsa each)

Ingredients

• 1/4 cup Hunt’s® Ketchup
• 1/4 cup Worcestershire sauce
• 1/4 cup white wine vinegar
• 1/4 cup honey
• 2 tablespoons La Choy® Lite Soy Sauce
• 2 cloves garlic, finely chopped
• 6 boneless skinless chicken breast halves
• PAM® Grilling Spray
• 1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained
• 1 cup finely chopped fresh pineapple, mango or papaya (or combination)
• 1/4 cup finely chopped red onion
• 1 tablespoon chopped fresh cilantro

Directions

1. Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.

2. Spray cold grill and utensils with grilling spray. Preheat grill to medium heat.

3. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside.

4.Remove chicken from bag; discard marinade.

5. Grill chicken about 5 minutes on each side, or until no longer pink in center.

6. Serve each breast with salsa.

Grilling up franks is as American as apple pie and there are so many delicious ways to top them.  Here are some fun regional hot dog recipes from Ball Park Franks.  Add to the festivities this 4th of July and pick you favorites to offer guests. Create a toppings bar with the ingredients from each and let friends and family make them their way.

Make it your way Regional Recipes from Ball Park Franks:

• Alabama-style Willy Dog »
• Boston’s Frank »
• Carolina Hot Dogs »
• Chicago Dog »
• D.C.’s Monumental Dog »
• Detroit’s Coney Dog »
• Georgia’s Scrambled Dog »
• L.A. West Coast Dog
• New York City Street Cart Dog »
• Texas Chili Dog »

I love this simple and special dessert idea for the Fourth of July.  You will need some freezer space so make sure to allow for that ahead of time.  Nothing beats ice cream on a hot day and this is a really cool way to serve it up in patriotic style.  For more great recipes check out the Breyer’s Site>

Breyer’s Ice Cream Flag Cake

Ingredients

• 2 containers (1.5 qt. ea.) Breyers® All Natural Chocolate Ice Cream and/or Breyers® All Natural Vanilla Ice Cream, divided
• 4 cups assorted sliced fresh fruit
• 1 can (7 oz.) whipped cream or 2 cups thawed frozen whipped topping
• 50 fresh blueberries
• 2 pints raspberries or 1 quart strawberries, sliced

Directions:

• Cut cartons from Breyers® All Natural Chocolate Ice Cream with scissors. Arrange Ice Cream on its side, then cut each lengthwise into 4 slices.
• Arrange 4 Ice Cream slices in 13 X 9-inch baking dish, pressing to form an even layer. Top with assorted fruit, then remaining 4 Ice Cream slices, pressing to form an even layer. Cover and freeze at least 2 hours or until ready to serve.
• Top with whipped cream, smoothing with spatula just before serving. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry “stripes”.

Cost per recipe*: $23.01.

Cost per serving*: $0.96.

*Based on average retail prices at national supermarkets.

Here is a delicious dessert idea for your Fourth of July celebration.  I recommend buying or making soft sugar cookies so that you can cut them according to the Breyer’s recipe below.  Berries are in season and this dessert makes the most of them and an American Favorite, Ice Cream!  For more great recipes check out the Breyer’s Site>

Red, White and Blueberry “Sorty Cakes” from Breyer’s

Ingredients:

• 1 cup quartered strawberries
• 1 Tbsp. sugar
• 2 cups fresh blueberries and/or raspberries
• 6 large (3-inch) soft sugar or shortcake cookies, divided
• 8 small scoops Breyers® All Natural Vanilla Ice Cream (about 2 cups)

Directions:

• In blender or food processor, process strawberries with sugar until smooth. In medium bowl, toss blueberries with strawberry mixture. Let stand 30 minutes.
• To serve, cut 2 cookies in half; reserve. On 4 dessert plates, arrange 1 whole cookie, then evenly top with Breyers® All Natural Vanilla Ice Cream. Garnish with reserved cookies and drizzle with strawberry topping.

Here is a really refreshing way to welcome road weary guests to your home.  When guests arrive after a long drive serve them a summer treat to help them beat the heat.  The combination of lemon and strawberry is delicious and refreshing.

Here’s one of my favorite ways to use strawberries and lemon:

COCKTAIL: Limoncello Spritzers

Recipe:
Fill 6 tumblers halfway with ice. Stir 1/2 cup of limoncello and 2 tablespoons of lemon juice (fresh) into each glass. Top with 1/4 cup of club soda and serve. Add a garnish of lemon to squeeze and a fresh sprig of mint

San Pelligrino Lemonato is a great non-alcholic choice and Lemonade for the little ones assures that everyone has something cold to sip on. Mix up a pitcher with ice and throw in some strawberries for color and taste.

SNACK: Lady Fingers with Strawberries and Cream

Recipe:
Serve washed whole strawberries with just the tops cut off in a bowl. Set the bowl on the center of a platter and surround with lady fingers (place on the platter like the petals on a flower) . Next to the platter offer whipped creme (or try 1 cup mascarpone cheese & 1/3 cup chilled heavy cream whipped for 2 minutes).