Honey Dijon Slaw with Radish

1 bag of pre shredded slaw
6 radishes, thinly shaved
4 green onions, sliced
1 handful of golden raisins
olive oil, to lightly coat mixture
1 tbsp. dijon mustard
2 tbsp. honey
1 tbsp. white balsamic vinegar
1/2 tsp. garlic salt , or to taste
black pepper, to taste

Combine slaw, radishes, and onion in a mixing bowl. Lightly coat with oil and add vinegar, dijon, garlic salt and pepper. Set in frige to chill for 30 minutes and serve.

Happy 4th of July!

Cheers! This patriotic beverage will be a hit at your 4th of July cookout.

1 part Grenadine

1 part Peach Schnappes

1 part Blue Curacao

Slowly and carefully pour each ingredient into a shotglass in order above

Sticky Lemon Chicken

3-4 boneless/skinless chicken breasts, this can be used with any favorite chicken portion.
salt and pepper to taste, to season chicken
3 tablespoons of fresh thyme
2 tablespoons of olive oil
2-3 garlic cloves, minced
3 bay leaves
1 tablespoon of red wine vinegar
3tablespoons of soy sauce
4 tablespoons of honey
1/4 cup of water
2 tablespoons of fresh lemon juice
1 lemon, sliced into rounds

Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces  over medium high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Remove chicken from pan and set aside. Add the red wine vinegar, soy sauce, honey, bay leaves and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix. Return the chicken to the pan and add lemon slices and water. Let the liquid bubble and reduce down until syrupy, which will take about 15 minutes or so. By now the chicken should be cooked through. Place chicken on serving platter and drizzle sauce on top. I served this along with my corn salad and shaved potatoes.

Sausage and Cannellini Rotini

1 lb. Rotini pasta
3/4 lb. ground sausage, I used Graziano's but use whatever style you like (sweet, hot, mild)
2 cans of Italian style diced tomatoes
1 can of cannellini beans, drained and rinsed
1 Tbsp. dried basil
1 tsp. sea salt
1/2 cup + 2Tbsp. olive oil

In a large sauce pot cook pasta according to pkg. directions. While the pasta is boiling, heat the 2 Tbsp. of oil in a large deep skillet. Add and brown the sausage. Next add the cans of diced tomatoes, ( do not drain ) beans, basil, salt and pepper. Stir in 1/2 cup of olive oil and cook for 15 min. Top the drained pasta with sausage mixture and serve with warm crusty bread.

Tomato Avacado Salad

3 ripe tomatoes, sliced into thin rounds
1 large avacado, Cut into small segments
1 vadalia onion, sliced into thin rounds
8-10 lemon basil leaves, torn ( regular basil works just as well )
Extra light oilive oil
Sea salt
Black Pepper

Slice tomatoes and onions. Arrange tomatoes on platter and top with onion wheels. Then add avacado and sprinkle basil over the top. Drizzle oil over each one followed by a sprinkle of sea salt and pepper. Can be served right away or chilled for up to an hour.

Chicken Caesar Pasta

1 pound of rotini pasta
1 tablespoon olive oil
6 skinless, boneless chicken breast halves - cut into thin strips
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 (8 ounce) bottle Caesar salad dressing
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese
1 head romaine lettuce - rinsed, dried and chopped
1 cup of grape tomatoes, halved

Cook pasta according to package directions and then drain. Add oil to a large skillet over medium heat. Next add chicken, salt and pepper. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.


In a bowl, mix together salad dressing, vinegar and cheese. Make a bed of lettuce on a large platter.Toss together pasta, chicken, and dressing mixture. Sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.