Grilled Asparagus with Tomatoes, Feta, Kalamata Olives, and Greek Vinaigrette

They say you eat with your eyes and this dish is almost too pretty to eat! Enjoy! Grilled Asparagus with Tomatoes, Feta, Kalamata Olives, and Greek Vinaigrette Greek Vinaigrette (recipe below)1 and 1/2 cups halved grape tomatoes2 bunches asparagus, trimmed1 tablespoon … Continue reading

Charleston Succotash with Restaurant Style Fish and Marinated Cherry Tomatoes

One of Doc’s favorite foods to eat when we vacation in Charleston, SC is pan seared fish served on a bed of Succotash garnished with marinated cherry tomatoes. The fish in Charleston is fresh, coming to market daily. (If I’m … Continue reading

Chicken Mole Tostadas with Quick Pickled Red Onions

Mole is a rich simmering sauce that originated in the southern Mexican states; Oaxaca and Puebla. There are many versions of mole specific to different regions and families of Mexico. This is a very simplified version of mole, using only … Continue reading

Watermelon Slices with Tajin

This recipe is so simple that I hesitate to call it a recipe! Instead of sprinkling watermelon with salt, Doc and I use a Hispanic all-purpose seasoning called Tajin. Tajin isn’t salty or spicy. It changes the flavor of the … Continue reading

Strawberry Freezer Jam

marydukecooks.com Scott’s Strawberries are in season! Here is a recipe for Strawberry Freezer Jam. I always find the Sure Jell instructions a little confusing so I thought it might be helpful to include some more detailed instructions. Enjoy! Strawberry Freezer … Continue reading

Lemon Asparagus Pesto and Ricotta Stuffed Shells

Lemon Asparagus Pesto adds fresh asparagus flavor to these stuffed shells. The filling has a hint of lemon in addition to creamy ricotta and asparagus. The shells sit on a bed of marinara sauce and are topped with melted mozzarella … Continue reading

Fresh Strawberry Pie

This is one of my family’s favorite pies. This may sound unusual but I usually make it with a graham cracker crust instead of a regular pie crust. The graham cracker crust won’t get soggy and the pie will stay … Continue reading

Salsa

Doc and I love Mexican food. Chips and salsa are our favorite. You won’t believe how easy salsa is to make! Salsa 28 ounce can whole tomatoes with juice 7 ounces pickled jalapeño nacho slices, drained and juice reserved 1 … Continue reading