What’s Cooking

Weekly What’s Cooking with Melissa Recipe

Memorial Day cookouts are coming up, and time may run out for you to make elaborate recipes. If that happens, one of this week’s recipes… grilled potatoes and tomatoes. Have a wonderful and safe holiday weekend!


Grilled Red Potatoes

1-2 lbs. small red potatoes

2 or 4 tbsp. water

2 or 4 tsp. extra virgin olive oil

3 or 6 tbsp. Italian dressing

3 or 5 tbsp. grated parmesan cheese

1/2 tsp. black pepper

1 tsp. minced garlic

2-3 tbsp. chopped parsley (optional)


Heat grill. Place potatoes on middle of large piece of foil. Drizzle with water, oil and Italian dressing. Sprinkle on minced garlic and black pepper. Fold foil to make a packet and grill for 20 minutes or until potatoes are tender. Sprinkle on parmesan cheese and parsley.  Serve hot.

*If you like onions with your potatoes, sprinkle 1/4 cup of chopped onions over the potatoes before closing your foil packet.


Grilled Tomatoes

4 tomatoes, medium to large

1/3 cup Italian or balsamic dressing

1/3 cup grated parmesan cheese

1/2 tsp. black pepper

1/2 tsp. garlic powder


Heat grill. Place tomatoes cut side up on middle of foil. Drizzle with dressing and sprinkle parmesan cheese and spices on top. Fold foil to make a packet. Grill for 15 minutes or until tomatoes are softened.

What’s Cooking Weekly Recipe

With warmer weather coming, it makes me not want to heat up the kitchen by cooking dinner. I have to prepare dinner for my family so I like to make recipes that don’t involve long cooking times or can be cooked outside. This week’s recipe is for a Cobb Salad with grilled chicken, strawberries and blueberries.


Cobb Salad with Grilled Chicken, Strawberries & Blueberries

3 tbsp. lime juice

2 tsp. lime zest

1/3 cup extra virgin olive oil

1 1/2 tbsp. honey

salt and pepper to taste

5 cups romaine lettuce pieces

2 chicken breasts, cooked and sliced

2 cups strawberries, sliced

1 cup blueberries

1/2 cup red onion, chopped

1-2 avocados, sliced or cubed

1/2 cup feta cheese, crumbled

1 cup peas, cooked


Grill chicken and slice. Whisk together, lime juice, lime zest, extra virgin olive oil, honey, salt and pepper. Place lettuce in a large serving dish top with, sliced chicken, strawberries, blueberries, onion, avocado, peas and feta cheese. Drizzle dressing over top of salad. Serve.

Weekly What’s Cooking Recipe

I believe Mother’s Day requires special treats, and I think it’s always great to make things that the kids can help with. This week’s recipe is easy enough for kids to help make. These can be served for brunch or dessert.

Lemony Cheesecake Crescent Rolls
For the crescent rolls:
2 tbsp. sugar
1 1/2 tsp. lemon extract
4 oz. cream cheese
1 pkg. refrigerated crescent rolls

For the glaze:
1 cup powdered sugar
1 tbsp. + 2 tsp. lemon juice

Preheat oven to 375 degrees. With an electric mixer, mix together the sugar, cream cheese and lemon extract until well combined. Unroll crescent rolls and spoon lemon filling onto the wide end of the triangle then roll the dough starting at the wide end. Tuck in corners so filling stays inside while baking. Place on a greased cookie sheet or one covered in parchment paper. Bake for 13 minutes or until a little golden brown. Cool. Mix together powdered sugar and lemon juice. When cool drizzle lemon glaze over the crescent rolls. Enjoy and Happy Mother’s Day!

What’s Cooking Weekly Recipe

Mother’s Day is right around the corner. I love to make and receive homemade gifts. While looking through recipes, I decided I wanted to make candies that someone would like to receive rather than make for themselves. Cherry Divinity is a very good and indulgent treat. Just be sure to have all the ingredients at hand and work quickly for successful divinity.

Cherry Divinity
2 1/2 cups sugar
3/4 cup water
2 egg whites, room temperature
1/2 cup light corn syrup
1 tsp. vanilla
1 cup walnuts, chopped
8 maraschino cherries, cut into small pieces

In a large saucepan over medium heat, combine sugar, water and corn syrup until sugar is completely dissolved. Continue cooking without stirring until the mixture reaches 250-255 degrees on a candy thermometer (or until a small drop of the mixture forms a ball in a glass of cold water). Meanwhile, beat the egg whites until stiff peaks form. Continue to beat the egg whites while pouring in the sugar mixture; beat well. Add vanilla, beat until mixture becomes slightly dull; this may take 3-5 minutes. Gently fold in walnuts and cherries. Drop mixture by spoonfuls onto wax paper. Allow to dry at least three hours then store in an airtight container. *Butter your spoon first before dropping onto wax paper.

Weekly What’s Cooking Recipe

Recipes that use one skillet and few ingredients are great! This week I’d like to share a recipe for One Skillet Garlic Chicken, an awesome, easy dish for busy weeknights.


One Skillet Garlic Chicken

1-1.5 lbs. chicken breasts, boneless and skinless

2 tsp. garlic, minced

1-3/4 cups chicken broth

1 16 oz. bag frozen vegetables (peas and carrots, broccoli and cauliflower)

salt and pepper to taste

1/4 tsp. onion powder

1/3 cup parmesan cheese, grated


In a large skillet, over medium heat, place 2-3 tablespoons of canola oil and chicken breasts. Brown on each side and cook thoroughly. Remove chicken from skillet. Pour in chicken broth, add garlic and frozen vegetables. Turn heat up a little and bring mixture to a boil, reduce heat then return chicken to the skillet. Stir in parmesan cheese and seasonings, cover and cook for ten minutes.

What’s Cooking Weekly Recipe

Spring always makes me want to focus on recipes that call for fresh ingredients. This week’s recipe features sugar snap peas. Last year my youngest son realized how much he liked sugar snap peas so this year we will be growing them in our garden. Snap Pea Salad is a great, refreshing addition to lunch or dinner.


Snap Pea Salad

1 lb. sugar snap peas (washed, trimmed and dried)

2 tbsp. extra virgin olive oil

1 tbsp. mayonnaise

1/3 cup yogurt (I use plain almond milk yogurt)

2 tsp. lemon or lime juice

1 tbsp. onion, minced

1/4 tsp. salt

1/4 tsp. pepper

4-5 mint leaves, minced


In a large saucepan boil sugar snap peas for 3-4 minutes, drain. Place peas in a large bowl filled with water and ice. Mix together, in a large bowl, yogurt, olive oil, mayonnaise, lemon juice, mint and onion. Add salt and pepper and stir. Drain and dry sugar snap peas thoroughly. Add peas to yogurt mixture and toss to coat. Serve immediately.


What’s Cooking Recipe of the Week

Macaroni and cheese is a staple at all of my holiday dinners. For Easter I will be making macaroni and cheese, but I also will add another cheesy side dish minus the pasta. Cauliflower Au Gratin is a great addition to holiday dinners.

Cauliflower Au Gratin

1 cup bacon bits, cooked and crumbled bacon

8 cups cauliflower pieces, fresh or frozen

3 tbsp. butter

3 tbsp. cornstarch

4 cups 2 % milk

3 cups sharp cheddar cheese, shredded

1/2 tsp. salt

1/2 tsp. pepper

dash of nutmeg (optional)

3/4 cup Italian style or plain bread crumbs (regular or gluten free)


Preheat oven to 375 degrees. In a bowl whisk together the cold milk and cornstarch, set aside. In a large pot melt the butter then whisk in the milk mixture, stirring constantly. Stir until thickened. Add cheese and spices, mix until melted. Remove from heat, add the cauliflower and bacon to the cheese mixture, toss to coat. Pour into a greased 9 x 13 baking dish. Sprinkle breadcrumbs on top and bake for 30 minutes. *If using fresh cauliflower boil it in a large pot of water for at least 7 to 10 minutes, drain and set aside until ready to use. Enjoy and Happy Easter!

Recipe of the Week

I like to eat a lot of salads and usually make them out of whatever vegetables, fruits and protein that I have in the house. Adding cheese, nuts and/or seeds are a great addition. To make your own specialized salad, I think a dressing should definitely “dress up” your salad. Store-bought dressings usually contain unrecognizable ingredients that probably aren’t good for me so I’ve been trying new recipes for salad dressings. Hope you like this one!

Cucumber Dressing
1 cup sour cream or plain yogurt
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 cup cucumber, peeled and diced
1/4 c. parsley, fresh
1/4 tsp. garlic, minced

Put everything in the blender, cover. Blend on high until smooth. Store in an airtight container in the refrigerator until ready to use. Serve over your favorite salad.

Weekly What’s Cooking Recipe

Spring has sprung! We may not feel it but the calendar says it is now spring. I’ve been making a dessert all winter that I believe would be a great springtime dessert. If you like lemon this dessert is for you.

Lemon Pie
2 cans sweetened condensed milk
3 egg yolks
2/3 cup plus 2 tbsp. lemon juice
1 graham cracker pie crust

Preheat oven to 350 degrees. With an electric mixer, mix together the egg yolks for two minutes. Mix in the sweetened condensed milk and lemon juice for one minute. Pour mixture into the graham cracker crust and bake for 15 minutes. Cool and refrigerate at least two hours before serving.

Weekly What’s Cooking Recipe

Since Lent started I’ve been on the search for more dinners without meat. I’m very grateful that my family eats almost anything so no one minds when I switch things up. Most of the recipes fill you up so much that you don’t even miss the meat!


Mushroom Broccoli Pasta

1 16 oz. pkg. of mushrooms, sliced (portobello or button work the same)

2 tbsp. butter

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups chicken broth

1 tub vegetable cream cheese

1 lb. box of pasta (penne, rotini or shells)

1 16 oz. bag of broccoli florets (frozen)


In a large pot boil pasta according to directions on box. When halfway done add the broccoli and let boil until done. In a large skillet over medium heat, melt butter then add mushrooms. Cook until tender. Season with salt and pepper. Stir in the chicken broth and the vegetable cream cheese. Reduce heat and simmer, stir constantly and cook until cream cheese is melted and it’s blended well. Drain pasta and broccoli and add to the mushroom mixture, toss and serve.

*Chopped red peppers and onions are a great addition when cooking the mushrooms.

**Grated parmesan cheese is also good on top when serving.