Here are some summer recipe treats for you to enjoy.

Here are some summer recipe treats for you to enjoy.


Crispy Tilapia or Flounder Fillets

4 6-ounce skinless flounder or tilapia fillets

2 tablespoons dried parsley flakes

½ teaspoon dried thyme, chopped

1 tablespoon grated Parmesan cheese

1 cup panko, Japanese bread crumbs

1 egg, beaten with 1- tablespoon water

1-2 tablespoons canola oil

Salt and fresh ground black pepper, to taste

In a bowl mix together panko, parsley, Parmesan cheese, and thyme in a shallow dish or pie plate. Spray fillets with cooking spray and sprinkle with a little salt and black pepper, to taste.

In another shallow dish or pie plate, whisk together egg and water or milk. Dredge fillets in egg mixture; let excess drip off and then dredge in panko mixture.

Heat 1-tablespoon canola oil in a nonstick skillet over medium-high heat. Add 2-fillets at a time and cook about 3-minutes on each side or until desired doneness. Repeat with remaining 2-fillets. Serve with a salad and a potato side.


Sweet Potato Fries

1 egg, beaten with 1-tablespoon water

1/3 cup dry bread crumbs

2 tablespoons Parmesan cheese, grated

½ teaspoon Old Bay seasoning

1 large sweet potato, peeled, about 14 ounces

2 tablespoons canola oil

Preheat oven to 450 degrees.

In a shallow bowl, whisk egg and water. In a re-sealable plastic bag, combine bread crumbs, Old Bay seasoning, and Parmesan cheese. Cut sweet potato into ¼-inch strips. Add to egg mixture, a few at a time and toss to coat. Add to the crumb mixture, a few at a time; seal bag and shake to coat.

Arrange potato strips in a single layer on a baking sheet coated with cooking spray; drizzle with oil. Bake in a 450 degree oven for 25-30 minutes or until golden brown and crisp, turning occasionally.


Brussels Sprouts with Bacon and Raisins

Serves 4

1 teaspoon olive oil

3 thick slices smoked bacon

4 cups Brussels sprouts, about 1- pound, trimmed and cut in half

Salt and fresh ground black pepper, to taste

¼ cup yellow raisins

1 small sweet onion, finely chopped

1 tablespoon butter

½ cup chicken broth

Heat oil in a large heavy skillet over medium heat. Add bacon and cook turning occasionally, until crisp, about 5 minutes. Remove and transfer to paper towels to drain. Let cool and coarsely crumble.

Add Brussels sprouts to drippings in skillet, season with salt and pepper, to taste. Cook stirring often, until well browned in spots and are beginning to soften, about 5-7 minutes. Reduce heat to low and add raisins, onion, and butter, cook stirring often until onion is soft, about 4 minutes. Add broth to skillet, increase heat and bring to a boil, scraping up browned bits from bottom of pan. Lower heat to medium low and simmer until broth has evaporated about 2-3 minutes. Stir in crumbled bacon. Serve hot.


Maple Gazed Ribs

Serves 4

2 racks baby back ribs, about 2 pounds each

2/3 cup maple syrup

Salt and fresh ground black pepper, to taste

1 teaspoon onion powder

1 teaspoon garlic powder

2 tablespoons canola oil

juice from 1-lime

Preheat oven to 300 degrees and line a large shallow baking dish with foil.

Season ribs liberally with salt and pepper and lay them in the dish in a single layer, meat side down.

Combine maple syrup, garlic powder, onion powder, and lime juice in a bowl and whisk to blend.

Spoon about 1/3 glaze over the ribs to coat generously. Cover pan tightly with foil and bake for 30 minutes. Uncover, turn ribs over and spoon more glaze on top. Cover and bake 30 minutes. Uncover and glaze again. Increase heat to 375 degrees and bake, basting occasionally with remaining glaze until meat is tender and glaze is dark, about another 30 minutes. Cut ribs into 2- rib pieces and serve hot.


Strawberry Cannoli Pie

1 9-inch prepared graham cracker crust

16 ounces fresh strawberries, sliced

3 ounces melted chocolate

3 tablespoons granulated sugar

1 tablespoon butter

1 teaspoon vanilla extract

1 tablespoon cornstarch

3 tablespoons water

1 cup ricotta cheese

½ cup cream cheese

½ cup confectioners’ sugar

1 teaspoon vanilla extract

½ teaspoon almond extract

Spread melted chocolate over bottom of graham cracker crust; chill until set about 30 minutes.

Cook strawberries with sugar, butter and vanilla in a skillet over medium heat until tender, about 5 minutes. Whisk in cornstarch and 3-tablespoons of water; stir in strawberries and cook until thickened about 3-4 minutes. Let cool, then pour into graham crust.

In a blender puree ricotta, cream cheese, vanilla, almond extract, and confectioners’ sugar. Spread over strawberries. Refrigerate until set about 2-hours.


Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.