A Lazy Day In Blue Hawaii ™

This is my version of a Blue Hawaiian.

12 oz pina colada mix
2-3 oz rum
1 oz triple sec 
Ice 
Blue coloring 

In a cup combine triple sec and 1 drop blue food coloring, use spoon or coffee stirrer to mix

In a blender combine remaining ingredients and triple sec. Blend  well for 20 - 40 seconds.

Pour into 2 glasses. 

Serves 2.

Game On Guacamole ™

This is a great recipe for summer or anytime.

2 avocados 
1/3 c each: diced onion, diced tomatoes
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1/8 tsp. red pepper flakes (optional)
1 clove garlic, crushed chopped
1/2 tsp each: lime juice, fresh cilantro or dried (parsley)

Cut avocado in half, remove seed and scoop out flesh, place in mixing bowl.

Rinse tomato, chop and place in bowl with avocados. 

Peel, rinse and chop onion, place in bowl with avocado mixture.

Combine remaining ingredients with avocado mixture. Mash well with fork. 

Chill guacamole in refrigerator until ready to serve. 

Serves 4 to 6. 

Grilled Banana Split™

This is a great desert recipe for summer. I've used firm bananas which will hold up to the grill. 

4 bananas
1 - 2  T vegetable oil
1 T. cinnamon sugar (optional)
1 c.  each: chopped strawberries, chopped fresh pineapple
4 - 8  T. Chocolate sauce
Low fat whipped cream
Ice cream 

Peel bananas. Slice bananas in half lengthwise.

Brush both sides of bananas with oil. Use a spoon to sprinkle cinnamon sugar over both sides of bananas.

Heat grill pan to medium high heat, lower heat to medium.

Place bananas on grill cut side down. Grill for 1- 3 min on one side. Flip over and grill for 1 - 3 min more.

Remove bananas from grill and arrange in a dessert dish. Arrange 2 scoops of your favorite ice cream over bananas. Top banana splits with your favorite toppings.

Serves 4.

Grilled Thai Style Chicken ™

This is an easy recipe for grilled chicken. I've used chicken thighs, but this also works with chicken breasts. 

1 lb chicken thighs
1/8 - 1/4 tsp each: salt, pepper
1/2 tsp each: diced fresh ginger, sesame oil
1 lime zest and juice
1 clove garlic crushed and chopped
pinch of red pepper flakes
1/8 tsp turmeric
2 T low sodium soy sauce
2- 3 T oil (olive or canola)

In a shallow dish combine chicken thighs, salt, pepper, ginger, sesame oil, lime juice, lime zest, red pepper flakes, garlic, turmeric and soy sauce.  Flip chicken over a few times to coat both sides. Cover dish with plastic wrap and let marinate in refrigerator for a few hours.

Heat grill pan to medium high heat, lower heat to medium  and add oil. Place chicken and grill for 10-12 min on 1 side. Flip chicken over on other side and grill for 10 - 12 min or until done. 

Serves 4. 

Grilled Eggplant™

This is perfect side dish for summer.

1 large eggplant (sliced)
4 T approx. olive oil
1 clove garlic crushed chopped
1/8- 1/4 tsp each: salt, pepper
1/2 tsp fresh lemon juice

Cut eggplant into slices.  Peel, crush and chop garlic. 

In a bowl combine: eggplant slices, salt, pepper, olive oil, garlic, lemon juice. Toss to coat eggplant slices.

Heat grill to medium high, reduce heat to medium. Place eggplant slices on grill. Grill on 1 side for 7-8 min approx. Flip eggplant over and grill on other side for 7- 8 min or until done.

Serves 4. 

Chicken Piccata™

This is an easy version of chicken piccata.

1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 1  1/2 T fresh lemon juice (adjust to taste)

1/2 c dry white wine
1 clove garlic, crushed and chopped
1/2 tsp dried parsley

In a dish combine: flour, salt, pepper. Mix with fork.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 5 min. Flip over and cook chicken on other side for 4 - 5 min or until done.
Remove chicken from skillet and place on serving plate to let rest.

While skillet is on medium heat, carefully add wine, lemon juice, parsley and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4

Once In A Blue Lagoon ™

There's nothing better than a lemonade on a hot day. This is an adult version.

2 c prepared lemonade
1 -3 oz vodka (adjust for taste)
1 oz triple sec
Blue food coloring 
Ice
lemon slices (garnish)

In a cup combine triple sec and 1 drop food coloring. Stir to dissolve.

In a blender combine: lemonade, ice, vodka, triple sec. Blend for 20- 40 seconds or until well blended. Garnish with lemon slices.

Serves 2.