Need something thrifty, yet tantalizing for Father's Day?  Give this one a shot!  All you need is a side of linguine, and you're all set for the special day.  

1 large egg
1/2 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (6 ounces each)
Olive oil-flavored cooking spray
4 cups fresh or frozen broccoli florets (about 10 ounces)
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, optional


Preheat oven to 400°. Lightly coat a 15x10x1-in. sheet pan with cooking spray.

In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next five ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking sheet. Spritz with cooking spray.

Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven.

Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

Here's a terrific dessert to end the perfect Father's Day.  This takes just a few minutes and the results are fantastic.

• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1-1/2 cups plus 5 tablespoons all-purpose flour
• 2 cups miniature marshmallows
• 1 cup (6 ounces) semisweet chocolate chips

​Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer.

This is a "real" man stick-to-your-ribs recipe that Dad will definitely enjoy for Father's Day.  You can beat the thrifty ingredients and the sublime all-around-taste at the last bite that will leave you dashing for seconds, 

• 3/4 pound lean ground beef 
• 3/4 cup finely shredded potatoes
• 1/4 cup finely chopped onion
• 2 tablespoons chopped green pepper
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 cup tomato juice
• 1 tablespoon all-purpose flour
• 1/4 cup water

Combine the first six ingredients. Shape into four patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm.
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Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Here's a quick and easy treat this summer that can be put together in minutes.  Filled with nutritious items, these one-pot meals are a necessity of summer fun.

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6 ounces uncooked whole wheat linguine
2 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
1-1/2 cups reduced-sodium chicken broth
3 green onions, chopped
1-1/2 teaspoons canola oil
1 pd. pork tenderloin, cut into bite-size pieces
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 head of broccoli florets removed, stems cut into one-inch pieces
1 tablespoon sesame seeds, toasted

Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions.

In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan.

Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes.
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Serve over linguine; sprinkle with sesame seeds.

Chicken wings sales grace our circular flyers every summer.  Here's a simple, quick recipe to add a bit of flare this evening.  This recipe is quick and takes little preparation time offering superb chicken wings as a result.

• 15 whole chicken wings (about 3 pounds)
• 1 tsp. salt
• 1/2 tsp. pepper
• Oil for deep-fat frying
• 3/4 cup BBQ sauce
• 2 tab. honey or syrup
• 1 tab. vinegar
  
• 
  

Cut chicken wings into three sections; discard wing tip section. Place on wings 15x10x1-in. baking pan. Sprinkle with salt and pepper.  Chill in refrigerator for an hour or overnight.

Pat dry and fry in deep fryer for for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.

In a small saucepan, combine the BBQ sauce, honey, and vinegar. Bring to a boil and turn off.

In a large bowl toss chicken wings and sauce.  Enjoy!

​Winn Dixie had chuck steaks on sale for $2.98 a pound! Grab this recipe this week and grill the most tasty, satisfying steak.  

Some people say, "There is nothing tastier than a chuck steak." This is due to the intense marbles of fat in each piece.  Fat adds tons of flavor.

4 garlic cloves, minced
1/4 cup olive oil
1/2 cup red wine or balsamic vinegar
2/3 cup ketchup or BBQ sauce
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons dried basil
1 boneless beef chuck steak (1-1/2 inches thick and about 3 pounds)

Combine the vinegar, ketchup, Worcestershire sauce, sugar, basil, and garlic.

Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight.

Cover and refrigerate remaining marinade.

Drain and discard marinade that housed steak. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 

​Brush with remaining marinade.

I decided to add a bit of flare to my afternoon Memorial Day barbecue.  I was moseying through Publix when I noticed a $1.99 sale on baby back ribs.  One rack only set me back $6.05, and I threw caution to the wind and quickly dumped them into my cart.  A recipe must be found to highlight these beauties on the table.

After a bet of a search I came upon the following recipe and noted that this typed product will produce the finest ribs had at any fine rib shack.

​First of all don’t just grab a pack of ribs at the store and run. Different types of ribs have different flavor and texture and, thus, cooking techniques. Here are the three most common types of ribs:

Baby back ribs are the most common and easiest to find. They are smaller, meatier and leaner than other types. 

Spareribs are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.

St. Louis-style ribs are spareribs with the rib tips removed. They have a more uniform, rectangular shape than the other types. They’re trickier to cook, so you might want to start experimenting with baby backs or spareribs first.

​For the marinade:
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced

For the meat:
1 rack baby-rack ribs (about 2-3 pounds)

For the spice rub:
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper

For serving:
Barbecue sauce, optional

For this recipe, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)

Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.

​Time to make the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Here, use the remaining ½ cup sugar, plus salt and seasonings.

Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.

Ribs should be cooked low and slow on the grill. For most of the cooking, the ribs stay over indirect heat. Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.

After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender. Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).

Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork. The tines should glide through easily. You also can twist a rib bone a little bit; you should feel it give easily but not fall apart from the meat. (If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table.

​I leave you with this picture since I have little time to get this out to you for those that want a special treat.  But, I ask you now to envision swirls of powdered sugar glaze and a few sliced strawberries in between and you have a delicious red, white, and blue upside down cake!

I unmolded my blueberry cake last night and had a revelation!  It looked dark, pitted, and mute - in need of some Memorial Day sprucing, and I came up with just the idea!  Swirl powdered sugar icing in thin smooth strokes across the top, and add halved strawberries allowing the blueberries to peer through!  A soon to be masterpiece ready to adorn any table!

1/4 cup butter or margarine
1 cup packed brown sugar
1/4 cup orange juice
1 1/4 cups fresh or frozen blueberries

1 1/3 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter or margarine melted
2 tab. vanilla or plain yogurt
1/2 cup milk
1 tsp. vanilla extract

1 tab. milk
1/2-3/4 cup powdered sugar
1/2 tsp. vanilla

4-5 sliced strawberry halves

Heat oven to 400 degrees.  In a square or round cake pan, melt butter in oven.  Stir in brown sugar, orange juice, and top with blueberries.  

In a large bowl whisk next four ingredients.  Add egg, milk, melted butter, and stir until moistened.  Pour over blueberries.  Bake 18-22 min. or until golden.  Cool 10 mins. before inverting.  

When inverted and cooled mix milk, powdered sugar, and vanilla until a thick creamy glaze ensues.  Drop spirals over top of cake until delightful swirls appear like on the croissants at the bakery.  Top with fresh sliced strawberries.  Refrigerate leftovers.

It's Memorial Day and if you're looking for a quick treat to add to your Memorial Day celebration, then don't forget the jello.  Get in the kitchen and whip this one up now, and there'll still be time to let it set!  

For over a century, Jell-O has been a part of American culture and, according to a 1904 edition of the Ladies Home Journal, “America’s Favorite Dessert” (conveniently enough named such in an advertisement paid for by Jell-O before anyone was really buying it all). That said, ever since then it really has been one of the most popular deserts in America!


2 boxes Jello (red) (I use cherry)
1 sm. crushed pineapple in its own juice
2 cans whole berry cranberry sauce
1 pkg. cream cheese, softened
2 c. hot water, boiling
Chopped pecans, sugared cranberries, optional


Mix Jello in hot water. Then add 2 cans cranberry sauce. Stir until dissolved. Pour half in long pan or dish. Chill until set. Cover remaining and leave set out. After first half is chilled, take softened cream cheese and pineapple and juice. Mix together with fork. Spread on top of first half, sprinkle with chopped pecans (if desired). Pour last half of Jello mixture on top gently. Chill until set. Great with turkey or ham.

Here's a last minute treat to add to your buffet today before the guests arrive.  Quick, thrifty, and easy this one can be put together in a snap.  

• 3 quarts water
• 9 individual tea bags
• 3/4 to 1-1/4 cups sugar
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• Lemon slices, optional

In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.
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