Marinated Mozzarella

Marinated Mozzarella is your Sunday snack ticket!!!

Marinated Mozzarella 4

Sunday snacks……what football game would be complete without them??

This is one of the easiest recipes ever…….I kid you not. Cut. Mix. Pour. Store.

Marinated Mozzarella 1

It can literally be made in about 10 minutes. A pound block of mozzarella cheese, cut into cubes, then mixed with sundries tomatoes, garlic, and herb…….covered with olive oil and marinade.

Marinated Mozzarella 2

Only downside to this recipe is that it needs to be removed from the frig about an hour before game time. The olive oil does tend to set up and you need to allow it to return to room temp.

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This could be considered a plus…….take out the cheese, and by the time you get your favorite team garb on, you are ready to go…….I know, but in girl time, it will take an hour to get ready!!

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So, enjoy a snack of Marinated Mozzarella at your next Sunday game!!!!

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P.S. Marinated Mozzarella can also be an elegant appetizer for special occasions or holidays.

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Marinated Mozzarella 4

Marinated Mozzarella

  • Author: Marty Boyd


  • 1 pound mozzarella cheese,cut into 1-inch cubes
  • 1/2 cup, sun dried tomatoes in oil drained,diced
  • 2 teaspoons fresh thyme
  • 2 garlic cloves, minced
  • 11/4 cups olive oil
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes


  1. Place all ingredients except oil in a large bowl and toss to bled ingredients.
  2. Place tossed cheese mixture into a large mason jar. Pour olive oil over cheese in jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers.


Herbed Shrimp and Pasta with Crispy Crumbs

Herbed Shrimp and Pasta with Crispy Crumbs 3

I teased this recipe Sunday on Instagram when I made it…….for all of you who ask….and those of you who begged ( you know who you are) for the recipe ……..ta da!!!!!!!

Herbed Shrimp & Pasta with Crispy Crumbs.

I’m not sure…..and I don’t mean to brag…..but, this was one of the best “forking” things I have ever made!!!!!

Herbed shrimp is hardly new and adding pasta didn’t make rockets flare, but, the crispy crumbs…….they added a taste beyond compare!!!

Oh look….. I’m a poet… Continue reading “Herbed Shrimp and Pasta with Crispy Crumbs”

Grilled Fennel Salad

Grilled Fennel Salad

Grilled Fennel Salad

Fennel is crunchy and slightly sweet with a slight anise flavor…….like a light licorice. The stalks are topped with feathery green leaves,  where flowers grow, and produce fennel seeds. The bulb is white or pale green. The bulb, stalk, leaves and seeds are all edible, but most recipes call for the bulb and the fronds…….the feathery green at the top. Fennel is also loaded with antioxidants, vitamin C, and fiber, so it’s super healthy. Fennel lesson over!

Fennel is one of those things that most people either love or hate……..I believe that haters have never tried it…….just my opinion. But, if you are a hater, try our Grilled Fennel Salad. Grilling the fennel adds to the slightly sweet flavor and the fresh herbs and lemon give it a fresh taste. It can be served either warm or at room temperature.

I served this salad with a Tuscan Pork Tenderloin. Three parts sage, to one part rosemary, then garlic, salt, pepper, and fennel seed to taste. Rub the pork with oil and pat on the herbs, roast in a 400* oven for 30-45 minutes. Serve with the Grilled Fennel Salad.

Tim had never had fennel, that he could remember, and he really liked it. I personally love it. You can also add it to gratins, or scalloped potatoes. It lends a background taste that will make people wonder what it is…….

So, for your next cookout try our Grilled Fennel Salad!

Grilled Fennel Salad Collage

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Grilled Fennel Salad

Grilled Fennel Salad

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American


  • 2 fennel bulbs, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon each fresh basil, parsley, thyme and fennel fronds
  • juice and zest of 1 lemon
  • Parmesan shavings


  1. Cut the tops from the fennel reserving the fronds. Removing and hard or inedible outer parts.
  2. Trim a tiny bit off the bottom, keeping the core intact.
  3. Slice the fennel into thick slices.
  4. Drizzle each side with olive oil, season with salt and pepper.
  5. Place slices on a medium hot grill turning until you get a nice grill marks and fennel is tender to the touch.
  6. Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.
  7. Garnish with the shavings of Parmesan cheese.

Keywords: fennel, herbs, grill, salad, parmesan cheese