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    You are in: Home / Cookbooks / Breezermom's Four and Under
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    426 recipes in

    Breezermom's Four and Under

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    Simple. Pork chops on the grill are the best! The sherry and cinnamon make this grilled pork chop recipe different. Prep time does not include the 8 hours of marinating time.

    Recipe #443967

    Here's what you do with that extra can of whole berry cranberry sauce that you have left over from Thanksgiving! :) Prep time does not include the time to get your grill ready for cooking.

    Recipe #466760

    This recipe works great with any firm, white fish. I recommend red snapper fillets, grouper fillets, or amberjack for saltwater fish. Catfish or tilapia for freshwater fish. The cooktime specified is for fillets about 1 inch thick, so adjust your cooking time accordingly. If you don't have a fish grilling basket, you can use a disposable aluminum pan...directions are included. Be sure to rinse the capers to remove the excess salt.

    Recipe #416962

    You can make the butter mixture for the corn up to 2 days before cooking the corn. Great recipe for a cook out!

    Recipe #480653

    Original recipe from food network, but it left out some steps that didn't make sense, so I sort of revamped it. Prep time does not include marinating time, or the time to get an outdoor grill ready.

    Recipe #469683

    This marinade has all the ingredients of a margarita! Marinate the chicken breasts for an hour (not much longer, or the lime juice will start to cook the chicken) and then grill over medium-hot coals. Servings are based on the number of chicken pieces. If you have hearty eaters, this will not serve 8! Delicious!

    Recipe #433611

    Great tasting grilled tuna steaks, with a bit of a bite from the jalapenos in the topping.....if you're heat sensitive, omit or reduce the amount for your tastes. Recipe is from Beth Kotek. Cooking time does not include the marinating and sitting times, or the time it takes to get your grill ready.

    Recipe #436530

    Love Swordfish steaks, especially when I can get them fresh. They are nice and firm, and don't have a "fishy" taste! Also love avocado....this is a great marriage of two great tastes! Prep time doesn't include marinating time!

    Recipe #478295

    This recipe is adapted from one posted by Crisco Olive Oil. I changed it to make it more like one I get from a local pizza place....my guilty pleasure! I'm not good with making anything with "dough", so I use a pre-made pizza crust, but feel free to make your own!

    Recipe #397472

    This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon.

    Recipe #379464

    This is another recipe from Jim Shirley of the Fish House Restaurant in Pensacola. He demonstrated it at the Seafood Festival this year in Pensacola. He used grouper, but you could use Mahi Mahi, Trigger, Snapper, etc. The aroma drifting from the cooking area was fabulous! I've made this one myself, and it is fabulous! Just make sure to use a nice thick white fish that will hold together under high heat preparation.

    Recipe #327895

    Great twist on a grilled chicken sandwich! From Southern Living. Marinating time is included in prep time.

    Recipe #493557

    This is a yummy savory strudel filled with ham, rice, and cheese. From the Junior League of Rochester, NY.

    Recipe #415655

    This is best made a day in advance so it can chill overnight for the flavor to develop. Four types of seafood mix with spices, peppers, and zucchini in fish stock to create a great flavor. Although you can purchase fish stock, its easy to make your own using the shells and heads from the shrimp you use, and adding some vegetables...throw in any other fish discards you have to make a wonderful stock. (Of course, you can substitute chicken stock).

    Recipe #379462

    This soup is really good in the fall, when the weather is turning cool. If you want to make it lighter, leave out the sausage and white beans. Prep time does not include soaking the beans overnight.

    Recipe #385586

    This is Southern cornbread, not a sweet cornbread. White cornmeal is essential. Make sure you cut the egg into the cornmeal with a fork...not a mixer or whisk. To make this cornbread heavenly, you are looking for a nice pourable batter, similar to pancake batter. This is best made in a seasoned cast iron skillet.

    Recipe #383271

    This dressing recipe has been passed on from generation to generation. Our Thanksgiving would not be complete without this dressing! Throughout the years, we have added mushrooms. But when kids came into the picture again, we had to take them out. This dressing is so good that we would make 2 pans of it, one with onions and one without for the relatives that couldn't tolerate onions any longer (usually the older generation). Regardless, we always have this dressing!

    Recipe #203032

    This recipe calls for a whole chicken cut up, but feel free to use your favorite pieces. I like using the whole chicken because it gives everyone a choice. If you like your chicken saltier or spicy, add some seasoned salt before starting the grilling process. I find the soy sauce adds enough salt for me. Prep time does not include the time needed for your grill to get hot.

    Recipe #469296

    This couldn't be more economical....buy a whole chicken on sale at the grocery store, and ask the butcher to half it for you.....or do it yourself. Feeds 2 hearty appetites, or 4 small appetites.

    Recipe #446481

    From Bon Appetit....great on steak, roast chicken, or on a baguette. Only use fresh herbs! Can be made 3 days ahead....just store in the refrigerator and bring to room temperature and stir before serving.

    Recipe #481598

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