From House To Home

Does someone smell barbecue? If you happen to be passing by Tracy Blount's Modesto home, odds are you'll get a whiff of something delicious cooking on her grill.

Blount loves to barbecue. She enjoys cooking, period. She started experimenting with food in her high-school home economics class. Self taught, she has been cooking ever since. Cooking is her hobby, not a chore. Her favorites are specialty cookies and baked goodies for friends. Blount also has been known to whip up main dishes such as chicken piccata and homemade lasagna for people at her church when the need arises.

Simple is the word Blount uses to describe her cooking style. "I make easy, everyday dishes--colorful and full of flavor." And she doesn't skimp on ingredients. "Food is meant to be enjoyed; I don't like to skimp on anything."

For this mother of three with husband Greg, another important aspect of cooking is family time. "Cooking together as a family and sitting down together to enjoy it is what's important."

Some of Blount's summer favorites include fruit salads using local fruit, taco salads, homemade peanut butter ice cream, kabobs, and grilled veggies. Blount often is asked to make her famous tortellini and pesto salad--a perfect dish for a summer barbecue.

Tortellini & Pesto Salad

Serves 15 to 20

• 2 19-ounce bags frozen tortellini
• 1 pound Jack cheese
• 12 ounces medium black olives (drained)
• 10 to 20 ounces grape tomatoes
• 10 ounce stick Italian dry salami
• 10 to 20 ounces basil pesto

1. Cook tortellini according to package directions. (Be careful not to overcook.) Drain and immediately rinse in cold water. Place into large serving bowl and set aside.
2. Cut salami and cheese into bite-size chunks and add to tortellini. Add olives, tomatoes (whole), and 10 ounces of pesto.
3. Mix well and refrigerate for 2 hours. Remaining pesto can be added at this time if a stronger flavor is desired.