Zucchini and Corn Fritters

This weekend I came up with a tasty recipe for zucchini fritters.  Fritters are an easy way to make a dent in the bounty that is summer squash season.  Folks, I am getting desperate.  I added the corn last minute because I had a leftover ear that I needed to use.  In the recipe I used parmesan cheese, but I am thinking that with the corn, cheddar might be even better.

Zucchini and Corn Fritters

2 cups shredded zucchini

Corn kernels from one ear of corn

1/4 cup flour

1/4 cup cheese of your choice

1 egg, beaten

1/4 tsp garlic salt


vegetable oil

Put all ingredients in bowl and stir until mixed well.  Add vegetable oil to frying pan and heat burner to medium high, fry fritters like you would pancakes.  Cook 3 minutes per side or until golden brown and cooked through.


Don’t let my terrible photography fool you.  These were delicious.



Watermelon and Feta Salad

We recently had a lot of left over watermelon from family dinner.  I have had watermelon and feta salad and absolutely loved it, so I gave it a try.  I experimented based on several recipes I found and came up with a recipe that works best for my family.   The results were good.  My daughter thought I added too much mint and my husband felt it could use a little more.

Watermelon and Feta Salad

4 pounds watermelon, cut into bite size chunks

8 ounces feta cheese, crumbled

1/2 cup fresh mint chopped finely ( this is a matter of taste, experiment until you find what works for you)

1/4 cup olive oil

3 limes, juiced

black pepper to taste

Place watermelon in large serving bowl.  Mix olive oil, lime juice and black pepper in separate bowl. Pour dressing on watermelon, add feta, mint and mix.  The result is a refreshing summer salad.  Enjoy!



Potato Salad

I make potato salad several times a month during the summer months.  Usually on Sundays for our family dinner.  My daughters love my salad, as do I.  Of course potato salad is not the healthiest choice, but it’s so good and goes with anything cooked on the grill.  My recipe is very easy and straightforward.

Potato Salad

3 pounds potatoes (i use either russet or red potatoes, depending on what I have)

4 hard boiled eggs

4 chopped dill pickles

1 to 1.5 cups mayo (I never, ever, ever use Miracle Whip)

1 tbsp yellow mustard

1 tsp dill

1 tsp celery seed

salt and pepper to taste

Peel and boil potatoes until you can pierce them with a fork, about 10 minutes.  While potatoes cook, chop eggs and pickles.  Drain potatoes and let cool for about 20 minutes.  Once cool add to a bowl with eggs and pickles.  Mix in mayo and mustard, add more mayo and mustard to your taste.  Add dill, celery seed, salt and pepper.  Mix together and cool until ready to serve.  I try to make this the day before because it tastes so much better the second day.







My basil is beautiful this year.  My family loves pesto and we wait all year for fresh basil from the garden so that we can eat fresh pesto on our pasta at least once a week.  Saturday night, after a day at our local renaissance faire, we came home to fresh pesto pasta salad with a tossed salad and some cold rosé wine.  Here is the recipe for my pesto.

Basil Pesto

2 cups basil

1/2 cup olive oil

1/2 cup parmesan cheese

2 cloves minced garlic

1/2 cup walnuts (I was out so I used pecans for this batch)

salt and pepper to taste

Put all ingredients in a food processor and mix to desired consistency.  Mix with pasta.




Lemon Couscous


Yesterday was another hot one.  We had couscous, cherries, bread and cheese in an effort to keep the house cool.  I have an electric kettle, so I heated the water for the couscous in that and was able to avoid turning on the oven or stove.

Lemon Couscous

1 cup boiling water

1 1/2 cups couscous

1 tbsp olive oil

pinch of salt

12 oz jar marinate artichoke hearts

1 minced garlic clove

1 tbsp chopped dill

fresh mint

2 oz sun dried tomatoes

1 lemon (juiced)

1/4 cup walnuts

3 tbsp olive oil

salt and pepper

4 oz feta cheese

Put couscous in a bowl, cover with water.  Fluff with a fork and add olive oil.  Cover the couscous and let sit for 5 minutes.

Once couscous is done, mix in artichoke hearts, garlic, dill, sun dried tomatoes, lemon juice, walnuts, olive oil, salt and pepper.  Once mixed add feta on top.  Serve at room temperature.  Perfect for summer nights with a green salad, fruit and bread.





Lemon Dressing

It is a hot night this beautiful Monday, so I am making a simple salad for dinner.  Making your own salad dressing is a great way to save money.  Not only that, homemade tastes so much better.  Below is my recipe for lemony salad dressing.  Since it is lemon juice and olive oil, you know it’s healthy.  Enjoy!

Lemon Dressing

1/4 cup  fresh squeezed lemon juice

1/2 cup olive oil

2 tsp dried oregano

salt and pepper to taste

Combine all ingredients in a mason jar and shake.






Jalapeno Cheddar Breakfast Sandwich


I love egg sandwiches for breakfast.  I have created a super simple and tasty sandwich.  The required ingredient is cheddar with jalapenos Pub Cheese from Trader Joe’s.  This sandwich is so much better than anything I have had at a coffee shop or restaurant.

Jalapeno Cheddar Egg Sandwich

1 fried egg

1 breakfast sausage patty (I use the veggie breakfast patties from Trader Joe’s)

1 english muffin

1 generous serving of cheddar jalepeno cheese spread

Assemble sandwich and enjoy!


Required ingredient!


Family Life, Recipes

Mushroom and Boursin Cheese Omelette

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Watt’s Tea Room was a Milwaukee monument for over 100 years.  Watt’s was a  restaurant that served breakfast, lunch and tea on the top floor of the shop it was part of.  The store sells china and crystal and I can’t think of a time that we were there that we didn’t see a mother and daughter there, picking out patterns for a wedding registry.  On December 31, 2016 the tea room  closed it’s doors, bringing the end of an era.  My daughters and I were there on the last day for one last meal and to say goodbye.  Watt’s Tea Room was an annual tradition for us, we would go for lunch the Saturday before they went back to school.  The food was good, I am not so sure that it was amazing, but it was good.  For me, it was more about being part of the history of our city.  Everyone knew about Watt’s Tea Room and almost everyone I knew had either been there with their mother or daughter at least once.

One of my favorite meals was their mushroom and boursin cheese omelette.  When the store closed, my first thought was “oh no, that omelette”, I feared I would never eat one again.  I have since tried to replicate it at home and I believe I am close.  When I serve that omelette, I am sure to have big, thick english muffins on hand, as Watt’s was famous for their english muffins.  Here is my attempt to recreate that recipe.

Mushroom and Boursin Cheese Omelette

2 eggs

1 tbsp half and half

2 oz mushrooms

splash of white wine (optional)

1 tbsp olive oil

1 tbsp butter

garlic and herb boursin cheese (to taste)

Whisk eggs and half & half.  Heat olive oil in pan, once heated add sliced mushrooms and saute for 5 minutes.  Add white wine for extra flavor.  Once mushrooms are cooked, remove from pan and add butter and melt.  Add eggs, once firm add mushrooms and cheese. Note, boursin cheese is very flavorful, you don’t need a lot.  Fold into an omelette, garnish with additional mushrooms and cheese.


Mixed Berry Fruit Crisp


Last summer I harvested a lot of raspberries from our backyard.  On Saturday, I used the last of those precious berries, knowing that in a few short weeks I will have a robust supply of them once again.  I make a delicious mixed berry crisp that make those berries the perfect addition.

Mixed Berry Fruit Crisp

8 cups berries ( I used a variety of raspberries, blueberries and strawberries)

1 cup sugar

2 tbsp corn starch

juice from one lemon

1 tsp lemon zest


1/2 cup flour

1 cup old fashioned oatmeal (not instant, steel cut or quick)

3/4 cup brown sugar

1/2 cup chilled butter

Preheat oven to 375 degrees.  Wash the berries and put in large bowl.  Add sugar, corn starch, lemon juice and zest.  Let sit.   Put the flour, oatmeal and brown sugar in food processor and mix.  Once mixed, add butter and mix.  Put fruit in baking dish, sprinkle crumble on top.  Bake until bubbly.  Serve warm with ice cream or whipped cream.


Household, Recipes

DIY Dry Shampoo

Here is a recipe for DIY dry shampoo. It is super easy to make and it works just as well as store bought dry shampoo. I found this recipe from

Dry Shampoo Ingredients

  • 1/4 cup arrowroot powder or organic cornstarch OR 2 tablespoons arrowroot/cornstarch + 2 Tablespoons cocoa powder
  • 5 drops of essential oil of choice (optional- I use lavender)
  • An old make-up brush to apply

Dry Shampoo Instructions

  1. Put the drops of essential oil into the arrowroot or cornstarch and mix with a spoon. Store the mix in a small jar or old powder container.
  2. Apply with an old make-up brush to the roots or oily parts of your hair. Applying with the brush is optional, but it removes the need to comb through as much and is better for styled hair. If you don’t use the brush, comb the powder through your hair and style as usual.