Homemade Croutons

Or should we call them the name they truly deserve, "homemade crunches of joy?" For me nothing makes a salad more "real" than "real homemade croutons." Not the stuff that was packaged in a box 2 years ago and still sits on your pantry shelf. Oh, no, no, I am talking about real homemade croutons!

The make a salad go from merely a salad, to an absolute explosion of goodness in your mouth. The best part of course, not only are they ridiculously easy and a fabulous way to use stale bread, but you can season them to your exact liking. Get crazy, after all we are talking about "homemade crunches of joy."

Homemade Croutons

Stale Bread (Whatever is left over), Cubed into 1 inch pieces, let them sit out uncovered overnight

Seasonings (Whatever you like, I like Thyme, Oregano, Garlic, Salt, Pepper)

Olive Oil (enough to lightly coat but not drench the bread cubes)

Balsamic Vinegar (a splash for pizazz!)

In a large plastic airtight bag places bread cubes and spices. Add enough olive oil to lightly coat but not drench the bread cubes. Shake well.

Bake at 200 degrees for 40-60 minutes. If you like them more toasted increase the oven temperature.

Greek Kebabs & Salad

2 things that make me very happy:

1- A reason to eat something other than American food.

2- A warm enough day to use the grill.

This recipe satisfies both!

I have to admit my greatest obsession (as usual) lies in the condiment to adorn the kebabs more than the kebabs themselves. But I suppose we do not a vehicle to get the yummy yogurty sauce into our mouth. The mixture of creamy yogurt, cucumbers, lemon, and dill sends me over the top! I do not have a winning recipe for Tzatziki sauce YET! But, someday I will, and what a beautiful day it will be. Until then Costco's Tzatziki will do. The kebabs are delish, and then best part is my hubby gets to be responsible for grilling them to perfection. It's a no lose situation.

Greek Kebabs

1 1/2lb of sirloin, chicken, and/or lamb, cut into 1-2 inch pieces

3 tbsps olive oil

1 lemon juiced

1 tbsp vinegar

2 tsps dried oregano

1 tsp thyme

1 tsp dried mint (optional)

2 tsps crushed garlic

1 large red onion

2-3 bell peppers

salt and pepper

1. In a airtight bag or bowl mix the meat with the olive oil, lemon juice, and spices (except salt). Marinade in the refrigerator for 4-24 hours. The longer the better.

2. Add the cut up onion and peppers, and salt to mix. (adding salt too early will dry out the meat)

3. Thread onto skewers alternating meat with vegetables to your liking. (Soak skewers in water first to avoid them disintegrating on the grill).

4. Grill about 4-6 inches above the heat for 12-15 minutes, until meat is slightly pink in the center. (This is the best part because I didn't have to do it!)

And of course, don't forget the Tzatziki sauce!

And a salad to adorn the kebabs!

Greek Salad

• 3-4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 small red onion, chopped
• 2-3 tbsps olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/3 cup Greek olives, pitted and sliced

Mix together and a bowl and refrigerate to chill. Enjoy!

Cinco de Mayo Fish Tacos with Citrus Salsa

Happy Cinco de Mayo, without a doubt, my favorite food holiday of the year! I have never cared much for American food, so I can pass by Thanksgiving and Christmas without a big hype, but Mexican has always held a special place in my heart! The love began in my early 20's while serving a mission for my church I spent time in a Long Beach, CA. There I spent much time conversing beliefs and many a meals among the Spanish speaking population. I acquired a flair for 'pica' (hot) food! And if it wasn't spicy enough there was always a bottle of 'Tapatio' to add some more flair. By the end of the 18 month mission I came home with intestine walls that no longer functioned. I had to lay off the hot sauce, and return my digestive system to a state of homeostasis, wow that was hard! I used to be known for my exceeding tolerance for the hot, now you'd be hard pressed to find me purchasing any salsa other than 'mild'. Oh how the tides have turned old lady. Fortunately, minus the heat, I still love the flair of the mexican palate, and have found new waves to add flair with FLAVOR! This has come in the form of Citrus Salsa, a sweet fruity twist to the beloved fish tacos.

So turn up your taste buds and get ready for the fiesta in your mouth! Bonus is this is a quick, easy, and tasty meal to whip up on the fly.

FISH TACOS with CITRUS SALSA

2-3 white fish filets (I like Orange Roughy or Halibut)

1 tbsp of taco seasoning

1 tbsp olive oil

fresh lime

salt and pepper to taste

In a skillet over medium heat add olive oil and fish filets. Saute in oil both sides that sprinkle taco seasoning on both sides and cook 4-6 minutes until ready. Squeeze lime over fish just before serving.

and the fixins'

Flour (we like precooked variety) or Corn Tortillas (Gluten Free option)

Citrus Salsa (** recipe follows **)

Cheese

Peppers

Lettuce or Cabbage Slaw

Citrus Salsa:

Remove skins and coarsely chop:

2 Navel oranges

1 lime

1 red or yellow pepper

Gently mix into the orange, lime, pepper mixture the following:

2 tsp fresh cilantro or 1 tsp dried

2 tsps rice vinegar

2 tsps olive oil

1/2 tsp sea salt

1 tsp minced chile or a few dashes tapatio (since I was out of chiles this worked just fine)

Enjoy!