Category Archives: Fast

Lunch – March 18

Chicken Tacos with Refried Beans and Cilantro Lime Slaw

Chicken Tacos with Refried Beans and Cilantro Lime Slaw

Lunch-March 13

Skewered Bacon Caesar Salad

Skewered Bacon Caesar Salad

Grilled Pork Chops

Hot grill.  A blush of olive oil. Sprinkle of salt and pepper….

Dinner. Mmmmmm


Chili Grilled Chicken Skewers with Pickled Slaw


Here’s a healthy fresh dinner from grill to table in about a half hour. Start with the slaw while the grill heats up. Brush the chicken pieces with the chili sauce. Enjoy a few sips of your favorite chilled beverage while the slaw marinates a few minutes. Assemble the lettuce or cabbage cups with the slaw and grill the chicken skewers. Top the slaw with the grilled chicken and enjoy. This recipe can be made with pork too.  The white balsamic vinegar in the slaw is less acidic and tart than regular vinegar. If using white vinegar, add a teaspoon or so of fine sugar.


Recipe adapted from Donna Hay Magazine

Chili Grilled Chicken Skewers with Pickled Slaw
  • 3 carrots, peeled and thinly sliced lengthwise or use the bagged shredded carrots found in the produce section
  • Sea Salt
  • ½ cup white balsamic vinegar
  • 3 cucumbers, peeled and thinly sliced lengthwise
  • 2 boneless chicken breasts, cut into large cubes
  • ¼ cup Thai Chili Sauce
  • Large leaf lettuce of Chinese cabbage leaves
  • Cilantro leaves
  • Lime Wedges
  1. Toss the carrot strips with a pinch of salt and the vinegar. (if using white vinegar, dissolve 1 tsp of sugar in the vinegar before adding the carrots)
  2. Let stand for 10 minutes.
  3. Add the cucumber strips and mix well.
  4. Thread the chicken pieces onto skewers and brush with the chili sauce.
  5. Preheat a gas grill or grill pan on high heat.
  6. Cook the chicken about 4 minutes on each side or until cooked through.
  7. Fill the leaves with the pickled slaw and top with the skewers.
  8. Serve with fresh cilantro leaves and lime wedges.

Summer Tomatoes

My favorite summer taste…

Paris Lunch

Spending a glorious 2 weeks in Paris. My daughter is here for a study abroad semester and we are enjoying playing tourist. I have a lot more to share, but for today, here’s what we had for lunch.

Chicken Caesar Salad

Lunch Break.

Citrus Season in Florida – Orange Arugula Salad

Bright oranges, tangy arugula, slivered kalamata olives and a drizzle of champagne vinaigrette. A Mediterranean inspired nod to Florida winter goodness. Next up – luscious Florida stawberries.

Fall = NY + Macintosh Apples

It’s Fall everywhere but in South Florida. The G-man came home with 2 bags of NY macintosh apples the other day. I think he’s feeling a bit homesick. He lived in upstate NY (way upstate on the Canadian border) many years before this Florida girl came into his life. I tried. Really I tried to live there. But the sunshine and the ocean are too strong a draw.

Anyway, fall was always mac season when the apples were abundant and the evening temps begged for warm, gooey, comfort food. It may still be 90 here, but the enticing aroma of spice baked apples brought back floods of memories of crisp fall nights and sweets baking in the oven. Ahhhhhhh.


Baked Apples

Tart cooking apples, preferably macintosh

Brown sugar

Chopped walnuts

Butter (Kerry Gold from grass-fed cows)

Spiced Sugar (combine granulated sugar with cinnamon, allspice and cardamom)

Preheat oven to 400 F.

With a sharp knife, cut around the core of the apple from the top leaving the bottom of the apple closed. Using a small melon ball tool, scoop out the remaining apple core. This leaves a nice hollow place for the rest of the goodies. Peel around the top half of the apple.

Pack the hollow space with brown sugar and chopped walnuts.

Place a pat of butter on top os the apples.

Sprinkle with the spiced sugar.

Place in a baking pan or individual cast iron skillets and bake approximately 15 -20 minutes.

Enjoy straight out of the oven (we did for breakfast this morning) or serve with cream (poured or whipped) or a big dollop of vanilla ice cream.