American Cuisine Recipes
Apricot Ginger Shrimp Kabobs
Tender shrimp with Asian-inspired flavor is easy to prepare, quick to cook, and makes a popular appetizer or entree. At a cookout years ago, my friend Judy dished up grilled shrimp that was absolutely delicious: light tasting and tender with just a hint of sweetness. I jotted down the recipe, which was mayonnaise-based…
Pizza with Goat Cheese, Thyme & Honey Lime Chicken
Years ago, a friend who runs a local cooking school called Essen suggested topping a grilled pizza with Manouri cheese, honey, and thyme. Manouri cheese is a Greek goat’s milk cheese with which I was not familiar at the time. What threw me, however, was the honey. Honey on pizza? I like to mix sweet…
Peach Swirl Baked Oatmeal
Easy to prep ahead with pantry ingredients and fresh peaches, although frozen peaches work well too. Either way, this breakfast is worth waking up for! Baked oatmeal is such a favorite breakfast in our house, and I have fun inventing new recipes with each season. With its bounty of fresh fruit, summer affords numerous…
Balsamic Dijon Grilled Vegetables
In my book, grilled veggies are fabulous for so many reasons. First and foremost, they taste great. But also, they are easy to prepare and need nothing more than a bit of olive oil, salt and pepper. However, they can be fancied up with any number of marinades and herbs. Vegetables can be grilled in…
Muffin-Cup Barbecue Turkey Meatloaves (Gluten-Free)
This flavorful take on the classic meatloaf was inspired a while back by some leftover homemade barbecue sauce. While I often use dry oats as a binder, you may also experiment with cooked quinoa–even crushed saltines or panko, if you are not concerned about a gluten-free meatloaf. The addition of barbecue sauce and salsa give…
Blueberry Crisp (A.K.A. Blueberry Jammie)
An irresistible dessert with a silly nickname, this classic crisp is easy to make and oh-so good to eat! When we visit my in-laws at their lake house every summer, one of our favorite activities is blueberry picking. We can literally walk out the door, empty pretzel tub in hand, and pick away. …
Baked Egg Avocados
Sometimes, I “share” an idea on my Fountain Avenue Kitchen Facebook page. It might be a recipe from another website that I think looks delicious, or perhaps just a helpful hint or novel idea that had never occurred to me. This is one of those shares that I was inspired to try right away. I…
BLT Ranch Pasta Salad
Classic flavors come together with ease in this BLT pasta salad that’s equally perfect for family meals, packed lunches, and casual entertaining. Add grilled or rotisserie chicken for a well-rounded meal. To celebrate my older son’s 14th birthday, we had a group of his friends over for a cookout. He chose hamburgers and hot…
Aunt Barb’s Strawberry Chiffon Pie
This retro dessert boasts a flavorful custard base that is lightened with egg whites and is the ideal way to make use of summer’s strawberry bounty. Aunt Barb was not technically my aunt; she was my neighbor growing up. She was a special lady and I was thrilled to get this recipe from her…
Classic Creamy Cole Slaw–with Options
I just love this cole slaw piled high on a pulled-pork sandwich–almost any sandwich, actually–or served alongside delicious vine-ripened tomatoes, sweet pickles, and just about anything off the grill. Soaking the cabbage in ice-cold water for about an hour after chopping but before mixing with the dressing will add an extra level of crispness to this…
Mom’s Classic Strawberry Shortcake
While this classic recipe is traditionally served as dessert, my family has long enjoyed it for the occasional dinner when local strawberries are in season. Served with milk or yogurt, it’s great for breakfast too! Growing up, making strawberry shortcake with freshly picked, local berries was tradition. My sister and I loved to toss…
Avocado Wasabi Sauce
A simple wasabi sauce dresses up grilled tuna beautifully. It’s quick and easy and makes an otherwise unadorned tuna steak special. Since I started adding avocado to my wasabi sauce, I love it ten times more and always find delicious new ways to use any leftovers. (And I no longer wait for just tuna to…
