Patti's Grilled Gouda Delight

Dinner for One:  What is this girl's answer to a quick and easy comfort meal when she's all alone in Daddy's big house (and he is resting at Hospice House)?  No doubt it will be a grilled cheese sandwich accompanied by a cup of tomato basil soup! Hey, but let's not make it an ordinary grilled cheese!

Here's my recipe:

Two slices of sourdough bread
Scant amount of low fat Mayo 
Two slices of Gouda cheese (yes, you can find Bordon's sliced Gouda!)
Two large slices of tomato
Fresh spinach, as much as you want to add!
Butter to spread on top (just a bit!)

Spread light layer of mayo on the bread.  Layer cheese, tomato, and spinach on one slice.  Cover with other slice.  Spread bit of butter on tops of bread for browning.

Place your sandwich creation in your skillet, George Foreman grill, or Panini Press and voila!  In mere minutes your gouda delight is ready.

Oh yes, be sure to heat your soup too! 

Set it up on a tv tray and watch your favorite Netflix movie!

Patti Pooh's Slow Cooked Dr. Pepper Pulled Pork

As you probably already know, I’m a Southern girl; but you may not know that I grew up loving Dr. Pepper!  It was my favorite soda of choice ever since I can remember… especially when the family went to Second Street Lunch for hotdog and hamburger supper!  (I don’t think that little hot spot even served bbq!). That was a weekly highlight of my “wonder” years!   And for Patti Pooh?  That's what my Mama and Daddy called me when I was a wee thing.

Anyway, here’s a recipe that I made tonight as I was feeling kind of sad and lonely since Daddy is in Hospice House.  I am hoping that this dish brings a smile.

INGREDIENTS:

1  2 to 3 pound boneless pork tenderloin (mine was about 2 ½ pounds)

1 can Dr. Pepper (I used one of the smaller 8-oz size cans)

2 Tablespoons apple cider vinegar

2 cups of your favorite BBQ sauce (Sweet Baby Ray’s, Sticky Fingers, etc.)

Ground pepper to taste (I like to use pepper liberally…)

1 Tablespoon pork rub of choice… or I used Montreal Steak Seasoning this time

DIRECTIONS:

Spray slow cooker with cooking spray.  Place pork tenderloin in slow cooker.  Combine sauce ingredients in medium bowl and pour over pork.

Cook on low for 8-10 hours.

Remove pork from sauce and shred with two forks.

Add sauce to pork as needed (I added about 2 cups)

I poured my remaining sauce in a glass jar for extra sauce for anyone who wants more sauce… or to refrigerate and save for another occasion.  (I had about a pint of extra sauce).

Serve with your favorite sides dishes (on a bun or not!):  Caroline sweet cole slaw, Tater Tots (or potato salad), baked beans, creamed corn, mac ‘n cheese… oh the list goes on and on! 

Smile and pay it forward!   

Skillet Greek Cod with Zucchini, Tomatoes, and Olives

I'm working on a Mediterranean cruise for the Merrytimers for late summer 2015 so I find myself dreaming of the wonderfully healthy and delicious cuisine of the area. I concocted this dish for a family dinner and it is now one of our seafood stars. My dad loves fish, so this one is for him!

Serves 6

INGREDIENTS:

6 6-ounce skinless cod fillets (thawed if frozen)
3 Tablespoons extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
3 zucchini, thinly sliced and quartered
1 28-ounce can diced tomatoes with juice*
1 small can sliced kalamata olives, drained
2 Tablespoons Italian seasoning, divided
1 teaspoon fresh ground black pepper, or to taste
1 teaspoon lemon juice
3/4 cup feta cheese, crumbled
Optional: 1/2 teaspoon red chili pepper flakes
Optional: 1 Tablespoon capers, drained
* you may not need the full 28-ounce can of tomatoes; I really love tomatoes so I used the entire amount.

DIRECTIONS:

Sprinkle fish fillets with Italian seasoning and black pepper.  Heat olive oil over medium heat in large skillet and add fish, onion, garlic, and zucchini. Sauté about three minutes, making sure to cook both sides of the cod. Add tomatoes, olives, remaining seasonings, and lemon juice.  Reduce heat to low.  Cover and simmer five to seven minutes until fish flakes easily and zucchini is tender. Remove from heat. Top with feta cheese and cover just for a minute to slightly melt cheese.

Delicious served atop orzo!  Add a delicious Greek salad and you'll be transported to Mykonos or Santorini!