Sometimes simpler is better, like with this watermelon granita recipe I found in this month’s issue of Bon Appetit. Three ingredients plus pretty easy prep make for a delicious (and lovely) end result.

Watermelon Granita

4 c fresh watermelon, cut up into 1-inch cubes
1/2 c granulated sugar
Juice of 1 lime

Combine all ingredients in a food processor and blend until smooth. Pour into a 13″ x 9″ metal pan and freeze for one hour. Set a timer – don’t forget.

Scrape granita with a sturdy fork, breaking up any chunks. Cover with plastic wrap and return to freezer for 2+ hours or until firm.

When ready to serve, uncover and scrape vigorously with a four-tined fork to create flecks of ice. Garnish with a lime wedge and enjoy immediately.

Why use one meat when you can use two? That’s what I always say. Here’s a great use of chicken and sausage (among other ingredients).

Sausage-stuffed Chicken Breasts

4 oz. sweet Italian sausage, casing removed
1/4 cup onion, finely chopped
2 tbsp celery, finely chopped
1/4 cup dry white wine
1/4 c Panko bread crumbs
1 clove garlic, minced
1 tbsp fresh parsley, minced
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
2 boneless, skinless chicken breasts, pounded thin and cut in half
cooking spray
1/2 cup chicken broth

Crumble sausage and heat in a 12-inch skillet over medium-high heat. Add onion, celery, and garlic; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed. Turn off heat.

In a small bowl, combine Panko bread crumbs with parsley, 1/4 tsp salt, and pepper. Stir into sausage mixture and let stand until liquid is absorbed, about 5 minutes. Toss to combine.

Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt.

Wipe skillet clean and return to medium-high heat. Coat the pan with cooking spray and add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks and top with any remaining stuffing. Serve immediately.

Sometimes, you just want to get cheesy.  This macaroni and cheese is straight out of my childhood.

Mom’s Old-Fashioned Macaroni & Cheese

2 tbsp butter
2 tbsp flour
1 tsp salt
1 tsp dry mustard
2 1/2 c milk
2 c (8 oz) shredded sharp cheddar cheese
1/2 c asiago cheese
2 c (8 oz) macaroni or other short pasta
1/2 c bread crumbs
paprika

Melt butter in a medium saucepan. Remove from heat and blend in flour, salt, and mustard. Add milk; return to medium heat and stir constantly until sauce thickens a little and is smooth. Add 1 1/2 c cheddar and 1/4 c asiago cheese; heat until melted, stirring occasionally.

Meanwhile, cook macaroni as directed and drain. Combine with sauce in a buttered 2-quart casserole dish; top with remaining cheese, bread crumbs, and paprika to taste. Bake at 375 degrees Fahrenheit for 20 to 25 minutes or until browned and bubbly.

Makes 4-6 servings.

When lasagna sounds good but spending two hours in the kitchen doesn’t, Rachael Ray’s pasta toss alternative does the trick.

NOTsagna

1 lb whole-wheat penne (or other short pasta)
Kosher salt
2 tbsp extra-virgin olive oil
1 lb ground sirloin, thawed
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 tsp crushed red pepper flakes
Black pepper
1/2 tsp allspice
1 tsp Worcestershire sauce
1/2 c red wine
1/2 c beef stock
2 14.5 oz. cans crushed (or diced) tomatoes
1 1/2 c lowfat cottage cheese
3/4 c fresh basil, roughly chopped
1/2 c grated Parmesan-Romano cheese, plus extra for topping

Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Reserve about 1/2 c cooking water before draining.

Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 3-5 minutes, deglaze the meat and onions with 1/2 c red wine, cook off a minute, then combine beef stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5-7 minutes.

Place cottage cheese in the bottom of a shallow bowl or measuring cup. Add a ladleful of boiling, starchy pasta water to the cheese and stir to combine. Add a couple of handfuls of grated Parmesan to the bowl and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Add basil to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve by the bowlful with extra sauce on top and more grated Parmesan to pass at the table.

Adapted from the Harmonsburg Presbyterian Church  cookbook published before I was ever allowed to turn on the stove, here are Linda Shaffer Bauer’s buttery, comforting, slightly spicy potatoes.

Grilled Cajun Potato Slices

3-4 large potatoes, sliced 1/2 inch thick
1/4 c butter or margarine, melted
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp oregano
1 tsp parsley

Combine all ingredients in a baking dish.  Cover and microwave on high for 8 minutes or until potatoes are just tender. Let stand, covered, for 5 minutes.  Place slices on grill over medium heat and grill for about 5 minutes on each side, until grill marks appear. Top with leftover butter & spice mixture.

Easiest, most delicious corn ever. If your grill’s on, I highly recommend you husk your nearest ear of corn and spice it up.

Grilled Corn

6 ears yellow corn, husked and broken into halves
2 tbsp olive oil
1/2 tbsp kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper

Coat corn in oil, then sprinkle evenly with spices, turning to coat both sides. Heat grill to medium heat and cook, uncovered, until corn is golden and slightly charred. Serve immediately.

There’s no better place to enjoy a lazy Sunday afternoon than on the porch, beside the grill, under the sun. Especially when there’s Greekish food around, including a crazy hybrid sort of pimiento/feta cheese involved. This is Emeril’s recipe, adapted from FoodNetwork.com.

Lamb Burgers with Feta Spread

2 1/4 pounds ground lamb
1/2 cup minced shallots
3 tablespoons minced fresh mint leaves
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper, plus 1/8 teaspoon
1/4 teaspoon ground cinnamon
4 ounces feta cheese, crumbled
4 ounces Neufchatel cheese, softened
1/4 cup mayonnaise
2 tablespoons minced green onion tops
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon finely grated lemon zest
6 burger buns
Lettuce leaves, for garnish, optional
Thinly sliced tomatoes, for garnish, optional
Sliced roasted peppers, for garnish, optional

In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers if desired, and serve immediately.

In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers, if desired, and serve immediately.

I have been not-so-patiently waiting for it to be appropriate for me to make chili, and after a whole September of temperatures in the 90-degree range, fall has finally arrived in Atlanta! So here’s a classic, hearty chili recipe that I must say is very good (and quite spicy as well!).

Cold Weather Chili

1 tsp canola oil
1 1/2 c yellow onion, chopped
1 tbsp minced garlic
20 oz lean ground beef (90%+ lean)
8 oz ground turkey (85%+ lean)
1 c green bell pepper, chopped
2/3 c celery, chopped
2 c spicy vegetable juice (like V8)
1 can (29 oz) tomato puree
1 can (15 oz) dark red kidney beans, drained
1 can (15 oz) chili beans (like Bush’s), drained
1 can (12 oz) diced tomatoes with green chiles (like Ro-Tel), undrained
1/4 c chili powder
1/2 tbsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1/4 tsp cayenne pepper

Pour oil into a 6-quart pot over medium-high heat. Add 3/4 c chopped onion and cook until translucent.  Add garlic and cook until fragrant, about 30 seconds. Add meat, breaking up with a wooden spoon or a potato masher into small pieces; brown and drain excess fat. Return pot to stove over medium heat and add all remaining ingredients. Stir well. Bring to a boil, then reduce heat to low and cover. Simmer, stirring occasionally, about 2 hours.

Serve topped with shredded cheddar cheese and sour cream if desired.

Makes 10 1-cup servings. Per serving: Calories 280, Fat 9g, Sodium 741g, Carbs 27g, Fiber 9g, Protein 23g.

Sometimes it’s sort of fun to see what you can make with what you have on hand. I had a bag of Butterfingers Snackers (a slightly peanut-buttery miniature version of your typical Butterfinger) which I suspected might taste good in a cookie. I was happy to find that I was right.

Butterfinger Cookies

1 3/4 c all purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 c granulated sugar
1/2 c (1 stick) unsalted butter, softened
1 large egg
about 6 oz chopped Butterfinger candy bars

Preheat oven to 375 degrees Fahrenheit. Combine flour, baking soda, and salt in a small bowl. Set aside. Mix butter and sugar on medium speed until well-combined. Add egg. Gradually add flour mixture, beating well after each addition. Stir in chopped candies. Form dough into tablespoon-sized balls and press gently onto ungreased baking sheet. Bake at 375 degrees for 10-12 minutes. Let cool for 5 minutes on baking sheets before removing to wire racks.

Neil’s birthday was this week, which gave me an excuse to try another of the zillion cupcake recipes I have in the que just waiting for a holiday. These were light and summery and went perfectly with the cream cheese frosting. And they’re simple, too!

Lemon Cupcakes with Lemon Cream Cheese Frosting

adapted from Food.com

for the cupcakes:
2 1/3 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 c (2 sticks) unsalted butter, softened
2 c granulated sugar
4 large eggs
1 c lowfat buttermilk
2 tsp finely shredded lemon peel
2 tbsp freshly-squeezed lemon juice

for frosting:
1 tsp finely shredded lemon peel
6 oz Neufchatel or cream cheese, softened
1/2 c (1 stick) unsalted butter, softened
1 tsp lemon juice
2 c powdered sugar, sifted
2 1/2 c powdered sugar, unsifted

Line 28 muffin cups and preheat oven to 350 degrees Fahrenheit. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter for 30 seconds on medium-high speed until light and fluffy. Add sugar and beat until well-combined. Add eggs, one at a time, mixing well after each addition. On low speed, alternately add flour mixture and buttermilk until just combined. Stir in lemon peel and lemon juice and divide evenly among prepared muffin cups.

Bake in 350-degree oven for 15-18 minutes until a toothpick inserted into the center of cupcakes comes out clean. Cool cupcakes in pan for 5 minutes, then remove to wire rack to cool completely before frosting.

To make frosting, combine cream cheese, butter, and lemon juice in a medium mixing bowl and beat on medium speed until fluffy. Gradually add 2 c sifted powdered sugar, beating well after each addition. Add remaining unsifted powdered sugar and beat until frosting is thick and airy. Pipe or spread onto cupcakes and top with lemon zest for garnish.