Vegetable Lasagna
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Other Time: 10 minutes

2 Each 26oz jars of spaghetti sauce
2 Each zucchini, cut in half lengthwise then sliced
1 Each yellow squash, cut in half lengthwise then sliced
1/2 Medium white onion, diced(add entire onion if desired)
1 1/2 Cups shredded carrots
12 Ounces of fresh, sliced mushrooms(your choice)
1 Each bell pepper, seeded and diced(any color)
2 tsp minced garlic
3 Cups shredded mozzarella cheese
Grated Parmesan cheese
1 Box of lasagna noodles(regular or oven-ready)
2 TBSP olive oil(EVOO)

Heat EVOO in a large skillet over medium heat. When hot add the onion, garlic and bell peppers and cook for about 2 minutes. Add zucchini and squash to the onion mixture and continue to stir and mix thoroughly. Finally add the sliced mushroom and shredded carrots, stirring often to mix well. Continue to cook until all vegetables are tender, but not mushy.

PREHEAT OVEN TO 375 DEGREES

In a deep 13x9 baking dish assemble the lasagna. Coat the bottom of dish with a thin layer of spaghetti sauce. Place a layer of uncooked noodles on top of sauce. There is no need to cook the noodles ahead of time, and they are much easier to handle uncooked. Add another layer of sauce to the noodles, then top with a layer of the mixed vegetables on top of that.Cover with a thick layer of mozzarella cheese and then sprinkle that with some of the grated Parmesan. Repeat these steps again: Sauce, Noodles, Sauce, Veggies, Cheese. The amount of layers you get will depend on how deep your baking dish is. Just remember to save room for the mozzarella cheese that will be added toward the end of the cooking time.

Bake uncovered for 35 minutes. Remove from oven and add a final layer of mozzarella cheese to the top and return to the oven for another 10-15 minutes, or until cheese is melted and bubbly. Let stand for 10 minutes before cutting and serving. Wine Pairings: Chardonnay, Sauvignon Blanc, Gerwurztraminer, Pinot Noir or Zinfandel. Beer Pairings: Lager or Pale Ale.  

Orange Chili BBQ Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes

1 Cup Orange marmalade
1 Cup Tomato Sauce, or ketchup
2 TBSP chili powder
2 TBSP red wine vinegar
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp salt
1/4 tsp cayenne pepper sauce

Combine all ingredients in a small saucepan and mix well. Bring sauce to a boil, stirring constantly to avoid burning, then reduce heat and simmer for 1 minute.

Use right away as a baste for chicken, ribs, beef or pork. Or cool and save for future use.

Potato Pancakes
Prep Time: 15 minutes
Cook Time: 30 minutes

1 Pound peeled, grated potatoes, or
   use shredded fresh hashbrowns
1 Egg, beaten
2 TBSP all-purpose flour
1 tsp salt
1/4 tsp ground pepper
1 Cup shredded carrots
1 1/2 Cups shredded zucchini(2 small ones)
Olive Oil(EVOO)

PREHEAT OVEN TO 425 DEGREES

Wrap potatoes in paper towels and ring out as much water as possible.

In a large mixing bowl combine beaten egg, flour, salt and pepper and mix well. Add dried potatoes, carrots and zucchini and mix well.

Lightly oil 2 non-stick baking sheets with EVOO. Using a spoon drop heaping spoonfuls of mix on sheets 2 inches apart and flatten to make the pancakes.

Bake 8-15 minutes, or until bottoms are browned. Flip pancakes and bake for another 5-10 minutes. Serve warm with sour cream and applesauce for an appetizer, or as a side dish with a meal.

Grilled Salmon w/Soy Sauce and
Maple Syrup marinade
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Other Time: 30 minutes

4 Each fresh salmon fillets(skin on)1/2 to 1 inch thick
1/3 Cup soy sauce
1/3 Cup maple syrup
Salt & Pepper to taste

Combine soy sauce and maple syrup in a 13x9 baking dish, and whisk until well combined. About 1-2 minutes. Set aside 2-3 tablespoons of marinade for extra dipping sauce if desired. Place salmon fillets meat side down and refrigerate for about 30 minutes. Try to avoid getting marinade on the skin, to avoid burning it while grilling.

PREHEAT GRILL TO 300 DEGREES

Spray grill with non-stick cooking spray and place salmon fillets on grill meat side down. Grill covered over medium heat about 4-6 minutes per side, until salmon flakes apart with fork, basting occasionally with remaining marinade while cooking. Wine Pairings: Reisling, Savignon Blanc, Pinot Noir or Zinfandel. Beer Pairings: Hefeweizen or IPA.


Recipe contributed by: Tommy Brittain

It's Time for Watermelon......

With the coming of summer and the onset of the 100++ degree days for awhile, I thought it was time to break out some of my favorite watermelon recipes. Listed below you will find ten of my favorites, that are easy to make and fun to enjoy on these hot days in the Arizona desert, or anywhere for that matter. I wanted to show you all that watermelon was just not something to enjoy over the July 4th holiday weekend. All of the recipes listed call for the watermelon to be seedless, so if the kids are bored send them outside by the pool with their own piece and all the extra seeds and let them have their own little war, while you put together some wonderfully light and refreshing meals and cocktails.

All that being said the key to the above recipes being nothing short of fantastic is the picking of the right watermelon. Since we can't cut them open in the store to see what the inside looks like, I have listed the following steps to hopefully allow you to choose the ripest watermelon you can.


 1-LOOK: Your watermelon should be firm, symmetrical and free of major scars or bruises. Minor     scratches are okay, since that is the purpose of the thick rind. Ripe watermelons should also be dark green in color.

2-LIFT:   The ripest watermelons have the most water. And since watermelons are about 92% water, your watermelon should be relatively heavy for its size.

 3-TURN: Turn your watermelon over and look at the bottom. It should have a creamy yellow spot, or  "ground spot". This is where the watermelon sat on the ground and soaked up all its sun. If this spot is white or greenish in color, chances are it was picked too soon and is not as ripe as it should be.                 

Of course there is always the old stand by "tapping" test to see if it is ripe and ready to eat. And if anyone out there can explain to me how that works with any degree of certainty, then please let me know, because I never seem to get it right by "tapping".

Watermelon Sangria
Prep Time: 30 minutes
Other Time: 4 hours

12 Cups cubed and seeded watermelon
1 Bottle(750ml) Dry White Wine
1 Cup Vodka
1/2 Cup Triple Sec
1/2 Cup Simple Syrup
1 Lime cut into wedges
1 Orange cut into wedges
1 Cup fresh blueberries

Place 9 cups of the watermelon into a blender and blend on high until very smooth. Strain juice through a small hole strainer into a large pitcher.

Pour the white wine, vodka, triple sec and simple syrup into the pitcher, stirring well to combine all ingredients.

Mix remaining 3 cups of watermelon cubes, lime wedges, orange wedges and blueberries into the pitcher and mix well. Refrigerate a minimum of 4 hours before serving so all flavors combine.

Watermelon Agua Fresca
Prep Time: 25 minutes

4 Cups of cubed and seeded watermelon
1/2 Cup water
1/2 Cup white sugar
1 Medium lime cut into wedges
1 Bunch fresh mint leaves

Combine watermelon and water in a blender and combine until smooth. Add the sugar and stir until completely dissolved.

Place one lime wedge and 3-4 mint leaves in the bottom of a glass and crush with a cocktail muddler, until lime juice and mint leaves are somewhat blended.

Fill glass with ice, and pour watermelon agua fresca over the top. Stir well before serving. To make this into your favorite "adult" version just add rum or vodka and enjoy.

Watermelon Salsa
Prep Time: 15 minutes
Other Time: 1 hour

3 Cups chopped and seeded watermelon
1/2 Cup diced green peppers
2 TBSP fresh lime juice
2 TBSP fresh chopped cilantro
1 TBSP chopped green onion
1 TBSP chopped jalapeno pepper(seeded)
1/2 tsp garlic salt

Combine all ingredients in a large bowl until well mixed. Refrigerate for a minimum 1 hour to let all the flavors combine. Can be served with chips, or as a topping for chicken or fish. Wine Pairings: Pinot Grigio, Sauvignon Blanc, Rose or Malbec.

Watermelon and Pork Lettuce Wraps
Prep Time: 30 minutes
Cook Time: 20 minutes

1 TBSP olive oil(EVOO)
1 TBSP minced garlic
1 LB lean ground pork
1 tsp Ground ginger
1 Medium white onion, finely chopped
2 Each celery stalks, finely chopped
3/4 Cup shredded carrots
1/2 Cup chopped green onions
1 tsp Soy sauce
1/2 Cup hoisin sauce
3/4 Cup chopped cashews
2 Cups diced, seeded watermelon
12 Each lettuce cups or leaves(your choice)

Heat the EVOO in a large skillet on medium high heat. Add garlic and chopped onions, cook for about 1 minute. Add in the ground pork and ginger, cooking until pork is completely cooked. About 7-10 minutes. Drain off excess grease.

Reduce heat to medium. Add shredded carrots and celery to the pork mixture, combine and cook until carrots and celery begin to soften, about 2-3 minutes.

Stir in soy sauce and chopped green onions, remove from heat. Add the hoisin sauce and cashews, stirring until mix is well blended. Stir in the diced watermelon.

Place mixture in a bowl, and serve with lettuce cups or leaves. Wine Pairings: Sauvignon Blanc, Riesling or Zinfandel.

Watermelon Pie
Prep Time: 15 minutes
Other Time: 3 hours

1 3oz-package of watermelon gelatin
1/4 Cup water
1 12oz container of frozen whipped topping(thawed)
2 Cups diced and seeded watermelon
1 9-inch prepared graham cracker pie crust

Combine watermelon gelatin mix with water, stirring until well blended. Stir in thawed whipped topping, and watermelon pieces.

Pour mixture into pie crust and place in refrigerator to cool and set, about 3 hours, before serving. Can be topped with and extra dollop of whipped topping if desired. Wine Pairings: Riesling, Chenin Blanc or Gerwurztraminer.

Watermelon and Cucumber Salad
Prep Time: 15 minutes
Other Time: 15 minutes

6 Cups cubed seeded watermelon
4 Cups seeded cucumber
1 tsp salt
1 TBSP white sugar
1/2 Cup Balsamic Vinegar
1 8oz package of crumbled feta cheese(optional)

Combine watermelon, cucumber, salt and white sugar into a large bowl. Toss gently until all ingredients are well mixed. Add feta cheese if desired. Drizzle with 1/2 cup balsamic vinegar and gently toss until well coated.

Refrigerate for a minimum of 15 minutes before serving. Wine Pairings: Champagne, Riesling or Chardonnay.

Watermelon Gazpacho
Prep Time: 30 minutes
Other Time: 1 hour

6 Cups cubed, seeded watermelon
2 Each cucumbers, peeled and diced
2 Each red bell peppers, diced
1 Each medium white onion, diced
1/2 Jalapeno pepper, seeded and minced
1/4 Cup lemon juice
2 TBSP olive oil(EVOO)
3 TBSP chopped fresh mint
1 TBSP ginger
3 TBSP honey
1/2 Cup pineapple juice
15 Each fresh mint leaves

Set aside fresh mint leaves and about 15-20 pieces of the watermelon for garnish.

Working in batches, place remaining ingredients in a blender, and blend for about 30 seconds per batch. The mixture should be well blended, but still retain some of its texture.

Pour into a large bowl and refrigerate for a minimum of 1 hour. To serve pour into chilled bowls and garnish with watermelon chunks and 2-3 fresh mint leaves. Wine Pairings: Sauvignon Blanc or Rose.

Watermelon Margarita
Prep Time: 5 minutes

2 tsp white sugar
1 lime wedge
3 1/2 Cups diced, seeded watermelon
1/2 Cup Tequila(your choice)
2 TBSP white sugar
3 TBSP fresh lime juice
1 TBSP Triple-Sec
Lime and watermelon wedges(or balls) for garnish

Place the 2 tsp of sugar on saucer. Rub the rim of glasses with lime wedge, then spin the glass in the sugar and set aside.

Combine remaining ingredients in a blender, and blend til smooth. Add crushed ice to the sugar rimmed glasses, pour margarita over ice. Garnish with lime and watermelon if desired.

Watermelon and Crab Salad
  w/Horseradish Vinaigrette
Prep Time: 30 minutes

3 Cups of cubed, seeded watermelon
2 Cups of fresh mixed baby greens

2-3 TBSP of fresh chopped cilantro(reserve 1TBSP for garnish)
3 Cups lump crab meat(pulled apart)
1/4 Cup diced tomatoes

Vinaigrette
1 Cup cream
2 TBSP prepared horseradish
1/4 Cup extra virgin olive oil(EVOO)
Salt to taste


Combine watermelon, baby greens and 2 TBSP of cilantro in a large bowl, mix thoroughly.

For vinaigrette combine cream, horseradish, and slowly add  EVOO, stirring as you go. Season with salt to taste.

Combine lump crab meat, and tomatoes. Stir in vinaigrette slowly until mixture is well coated, but not soggy.

Divide salad mix onto chilled plates. Add the crab mixture and garnish with remaining cilantro. Serve any remaining vinaigrette on the side if desired. Wine Pairings: Sauvignon Blanc or Pinot Noir.

Watermelon Avocado Spinach Salad
Prep Time: 15 minutes

2 Large avocados, pitted, peeled and diced
4 Cups diced, seeded watermelon
4 Cups fresh spinach leaves
1 Cup balsamic vinaigrette dressing

In a large bowl combine avocado, watermelon and spinach, mixing well. Toss with cup of balsamic dressing right before serving to avoid the salad becoming soggy. Wine Pairings: Chardonnay, Riesling or Pinot Grigio.

Okay okay so I cheated.......

Many of you that know me know that even though I love to cook and create new items in the kitchen, I have absolutely no desire to learn or even attempt how to bake. I have no intention of being the next great baker, nor do I intend to reinvent the baking world, so if I have a quick and easy step available to me you can be sure that I will take full advantage. For that reason alone I admit that I cheated on these recipes as I do with all my bread type baking needs and used Bisquick in part of the recipe. They are still pretty good, and mostly from "scratch" recipes, that I still hope you will enjoy. In fact the pizza dough is easy enough that you can have the kids help you and make several different shapes or sizes and let them make their own pizzas with whatever toppings they like.

Quick & Easy Pizza Crust

Prep Time: 15 minutes
Cook Time: 8-10 minutes

2 1/4 Cups Bisquick
1/4-1/3 Cup cornmeal
2/3 Cup of milk

PREHEAT OVEN TO 450 DEGREES

In a large bowl combine Bisquick, 1/4 cup of cornmeal and milk until a soft dough forms.

Place dough onto a 13x9 baking pan and spread evenly across the entire pan, using more cornmeal as needed. Pierce dough with fork at 1 inch intervals. Bake 8-10 minutes or until just beginning to brown.

Almost Red Lobster Cheddar Biscuits
Prep Time: 20 minutes
Cook Time: 8-10 minutes

2 Cups Bisquick
2/3 Cup of milk
1/2 Cup shredded cheddar cheese
1/4 Cup butter, melted
1/4 tsp garlic powder
1-2 tsp dried parsley

PREHEAT OVEN TO 425 DEGREES

In a medium bowl, combine Bisquick and cheese together, mixing well. Add milk and continue to mix until no dry mix remains in the bowl.

Spoon onto ungreased cookie sheet and bake @ 425 degrees for 8-10 minutes.

Meanwhile melt butter, combine with garlic powder and dried parsley. Brush over warm biscuits and serve.

A request has been answered

During the heat of the summer people are always trying to eat a little lighter. I have had several discussions with people about a lighter type salad dressing. Listed below is my answer to that discussion.

Citrus Vinaigrette
Prep Time: 15 minutes

1/4 Cup light corn syrup
1/4 Cup orange juice
1/4 Cup cider vinegar
1/4 tsp grated lime peel
2 TBSP lime juice
1 TBSP Dijon mustard
1 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/2 Cup corn oil

In a medium size bowl combine all ingredients except corn oil. Once these have been well mixed, slowly whisk in the corn oil until fully blended.

Cover and refrigerate until needed. Makes about 1 1/3 cups, use within 3 days.