Romantic Night in the Swiss Alps

Cold nights, crisp mountain air, cuddling up next to a warm fire...This meal paints the picture of spending passionate nights at ski cabin.  Using the very best of traditional Swiss cooking, this is a perfect balance of flavors, comfort food and romance.

On the Menu

1st Course - Appetizer: Swiss Emmenthaler & Gruyere Cheese Fondu

2nd Course - Starter: Swiss Chard & Citrus Salad

3rd Course - Main Dish: Traditional Swiss-Style Steak

4th Course - Side Dishes: Comfort Roesti & Roasted Asparagus

5th Course - Recommended Dessert: Black Forest Swiss Roll Cake 

1st Course - Appetizer: Swiss Emmenthaler & Gruyere Cheese Fondu

Ingredients:

5-6 oz. Swiss Emmenthaler cheese, shredded

5-6 oz. Gruyere cheese, shredded

3/4 cup of chardonnay wine

2 tbsp. cornstarch

1 tsp. garlic powder

1 tsp. onion powder 

1. Mix all shredded cheese together in a bowl and coat with cornstarch.
2. In a pan, on medium heat, pour in wine.
3. Gradually add in cheese and stir constantly and quickly to ensure clumping does not occur.
4. Add in final spices and serve.
5. Serve with crusty bread (I used Baby Boule bread), cubed.

2nd Course - Starter: Swiss Chard & Citrus Salad

Ingredients:

1 bunch of red Swiss chard

2 tbsp. light extra virgin olive oil

1 tsp. garlic powder

2 tbsp. garlic paste

8-10 thin slices of red onion

8-10 Mandarin orange slices (I use canned Mandarin oranges)

2 drizzles of balsamic vinegar

1. Remove stems from Swiss chard, and roughly slice/ chop leaves.
2. Thoroughly wash chard leaves in a colander, and squeeze to remove as much liquid as possible.
3. In a skillet over medium heat, add olive oil and chard leaves.
4. Cover and allow leaves to cook until they wilt and turn a dark green.
5. Add in garlic paste and stir to coat leaves in oil and garlic.
6. Drain any excess oil/ liquid from pan, and remove from heat.
7. Just before serving (can be served warm or cold) sprinkle with garlic powder and divide onto serving plates.
8. Arrange onion and oranges as desired (see pic) and then drizzle servings with balsamic vinegar.

3rd Course - Main Dish: Traditional Swiss-Style Steak

Ingredients:

3 round steaks

1 and 1/2 cups all purpose flour

1 tbsp. meat tenderizer

4 tbsp. coconut oil

1/2 cup yellow onion, chopped

1/2 cup green bell pepper, chopped

1 can whole tomatoes

salt & pepper to taste

1. Preheat oven to 350 degrees F.
2. Sprinkle steaks with meat tenderizer and pound until flattened slightly.
3. Cut meat into desired bite-sized pieces.
4. In a plastic Ziplock bag, put in flour and pieces of meat. Seal bag with air blown in and shake to evenly coat meat pieces with flour.
5. In a skillet over medium-high heat, add in 2-3 tbsp. coconut oil, and sear meat pieces on both sides (more coconut oil may need to be added during the process).
6. Remove from pan and set aside.
7. In the pan add in onions and green bell pepper.  Stirring occasionally cook until veggies begin to soften.
8. Add in whole tomatoes.
9. In a small to medium greased baking dish, pour veggies and tomato mix into the bottom and top with meat pieces.
10. Bake in the oven for approximately 45-60 minutes or until veggies and tomatoes become gravy like.

4th Course - Side Dishes: Comfort Roesti & Roasted Asparagus

Comfort Roesti
Ingredients:
2-3 gold yukon potatoes, washed thoroughly
salt
4 cups water
4 tbsp. butter
1 egg
1 cup Swiss cheese, shredded

1. In a medium pot, parboil potatoes (whole) in salted water, approximately 10-15 minutes  or until potatoes just begin to soften.
2. Remove from pot and place in a bowl and refrigerate (or place outside if it's a cold day!) for about 15-20 minutes (do not allow to freeze).
3. Peel potatoes and shred (should yield approximately 4 cups).
4. Beat egg and coat potatoes with it.
   
5. In a large skillet over medium heat, melt 2 tbsp. of butter and add in half of the "hash browns" and form a circular pancake that is flattened.
6. Once the bottom is a golden brown (and "held together") using a wide spatula, remove the potato pancake from the skillet and set aside (or use a plate placed on top of skillet to "flip" the pancake out of the pan by turn it upside down).
7. Repeat with the rest of the potatoes, making a same size pancake as the first one. 
8. When pancake is about half way done (about 15 minutes) add shredded Swiss cheese on top of potato pancake and place other potato pancake on top of cheese.  Cheese should melt and fuse the two pancakes into a singular piece.
9. Use spatula or plate technique to remove from skillet once bottom is also a golden brown and serve.

                                                                                   Roasted Asparagus

Ingredients:
1 bunch of fresh asparagus
2-3 tbsp. extra virgin olive oil
1 tsp. garlic powder
salt & pepper to taste

1. Preheat oven to 400 degrees F.
2. Prepare a baking sheet (I lay down tin foil for easier clean up) and grease or spray with cooking spray oil.
3. Thoroughly wash asparagus and cut the bottom ends off.
4. Lay across baking sheet and drizzle with olive oil. Roll asparagus on baking sheet to evenly coat with oil.
5. Season with garlic powder and salt and pepper.
6. Roast in oven for approximately 30 minutes.

FALL in Love Italian Dish

Fall is here..! And it's the perfect time to cuddle down with your significant other.  But before the cuddling commences, fall in love all over again over this Italian dinner celebrating some of the best of autumn flavors.  This is a full course but quick to prepare meal, so it's easy to pull this together on a Friday evening with no day-before prep work.

On the Menu

Garlic Bread Sticks

Caprese Salad

Butternut Squash Ravioli with Sage-Brown Butter Sauce & Toasted Pine Nuts

Seared Chicken Breast with Dijon Mustard & Tarragon Pan Sauce with Asparagus Tips

Recommended Dessert: Rustic Apple Crostata

Garlic Bread Sticks

Ingredients:

4-6 Bread sticks (you can usually find these frozen or fresh in the bread section at your local grocery store)

1/2 cup plus 1-2 tbsp. of extra virgin olive oil, separated

1-2 tsp garlic powder

1-2 tsp grated parmesan romano cheese

Salt, pepper and dried oregano to taste

1. First make sure bread sticks are defrosted if using frozen.
2. Preheat oven to 375 degrees F or per the package instructions.
3. Brush the 1-2 tbsp. of olive oil on each of the bread sticks.
4. Sprinkle with garlic powder and grated parmesan cheese even;y over each of the bread sticks.
5. Bake in the oven for about 8-10 minutes or until garlic and parmesan start to brown up (have baked into the bread).  More or less time may be needed depending on how cold the bread is when you begin.
6. In a ramekin or small condiment bowl, pour in 1/2 cup of olive oil, salt, pepper and oregano and mix together.
7. Serve with warm bread and use for dipping.

Caprese Salad

Ingredients:

1-2 large tomatoes

4-5 oz fresh mozzarella cheese (ball pkg preferred)

2 tbsp balsamic vinegar

1 tsp sweet dried basil

2 fresh basil leaves (optional)

1. Cut four equal sized slices of mozzarella cheese.
2. Cut four equal size slices of tomato as close to the size of the mozzarella cheese slices as possible. (reserve leftover tomato, dice it to use with ravioli below)
3. Arrange tomato and mozzarella slices alternating on the two serving plates.
4. Drizzle with balsamic vinegar and sprinkle with dried basil.
5. Top with fresh basil leaf if desired.

Butternut Squash Ravioli with Sage-Brown Butter Sauce & Toasted Pine Nuts

Ingredients:

2 cups of butternut squash ravioli (usually available in a frozen or refrigerated package)

4 cups of water

4 tbsp. butter

2 tbsp. fresh sage, washed and sliced into fine shreds

1/4 cup pine nuts

1 tsp garlic powder

1/2 - 1 cup diced tomato (left over tomato from caprese salad)

extra virgin olive oil cooking spray

salt and pepper to taste

1. Lightly spray a pan with olive oil and toast pine nuts and sage over a medium heat, agitating every so often to avoid burning.
2. When the oils of the nuts come up to surface and the sage crisps, remove from pan and set aside.
3. Bring water to a boil in a pot and drop in ravioli.
4. Boil for approximately 5-10 minutes, or until tender (or follow package instructions)
5. While ravioli cooks, add butter to the pan that you used to toast the pine nuts over a medium-high heat.
6. Stir often and cook for about 8-10 minutes or until the butter begins to brown.
7. Drain water from the ravioli and add to butter in pan.
8. Add garlic powder and salt and pepper to taste and mix ravioli in with butter sauce until ravioli is well-coated.
9. Reduce heat, and add in sage and pine nuts, and mix everything together to blend the flavors.
10. Top with fresh tomatoes and serve.

Seared Chicken Breast with Dijon Mustard & Tarragon Pan Sauce with Asparagus Tips

Ingredients:

3 boneless chicken breasts

1 tsp garlic powder

1 tsp red pepper flakes

salt and pepper to taste

1-2 tbsp extra virgin olive oil (light, for sauteing) 

1/4 cup low-sodium chicken broth

1/4 cup dry white wine

1/3 cup half and half or unsweetened almond milk

1 tbsp dijon mustard

3 tsp dried tarragon

5-6 spears of fresh asparagus, cut in 2-3 inch pieces 

1. Preheat oven to 350 degrees F.
2. Prepare chicken breasts by trimming any excess fat, cartilage or veins.
3. In a skillet, over medium-high heat, heat up olive oil and make sure it coats the entire bottom of the pan.
4. Season chicken breasts evenly with garlic powder, red pepper flakes and salt and pepper.
5. Place chicken breasts in pan and cook each side for about 8 minutes or until both sides are seared to a deep golden brown. (If unable to fit all of the chicken in the pan at the same time you may need to add more oil if chicken starts to stick to pan).
6. Place seared chicken into baking dish.
7. In same skillet, add chicken broth and wine, scraping up any brown bits and cook until liquid reduces by half.
8. Lower heat to low-medium, and whisk in mustard, milk (or half and half) and tarragon.
9. Once the mixture is smooth, add in asparagus tips.
10. Cook for about 5 minutes and allow asparagus tips to soften slightly.
11. Pour sauce over chicken, flip chick to ensure the sauce is all over each breast and any juices form the chicken have mixed in with the sauce.
12. Bake in the oven for approximately 20 minutes or until the the chicken reaches an internal temperature of 165 degrees F at their thickest parts. 

Don't forget dessert!! Rustic Apple Crostata

Quesadilla Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with Mexican favorites, it gets even better.  Here, as the start of my Cheeseburger Paradise series, is one favorite I can never have enough of: the Quesadilla Burger.  All the savory parts of a quesadilla (salsa, crispy tortilla and melted CHEEEEESSSE!!) plus the all-american, all time favorite, hamburger patty.  It's a toss up between this burger and my Nacho Burger, but whichever is your favorite, both are sure to be hits at your next BBQ or cooking for your man!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 large flour tortilla

2 tbsp chunky salsa (medium or hot, depending on preference)

2 tbsp. sliced yellow onion

2 tbsp. sliced green pepper

2 tbsp. sliced red pepper

1/2 tbsp extra virgin olive oil (as needed)

1/4 cup shredded pepper jack cheese

1/4 cup shredded (medium or sharp) cheddar cheese

1/2 tbsp. butter

1 tsp. red pepper flakes

salt & pepper to taste (optional)

Optional garnishes:

salsa

sour cream

guacamole

ketchup

1. Season your hamburger patty with red pepper flakes and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3.  Remove patty from barbecue or pan and set aside.
4. In a skillet (or same one use for pan frying), add onion, green pepper and red pepper slices and oil (if needed because patty was not pan fried) over a medium heat.
5. Saute for approximately 8 minutes or until vegetables soften, meanwhile butter one side of tortilla.
6. Remove vegetables from skillet, place tortilla, butter-side down, into skillet.
7. Cut burger patty in half to make two "moons" to place on one side of the tortilla.
8. Build burger in skillet: On top of burger side add salsa, veggies, and layer with cheese (both kinds) generously, careful not to let topping spill out over the edge of the tortilla.
9. Fold tortilla over, and cook for a few minutes or until tortilla half on the bottom is a crisp, golden brown.
10. Use a large spatula to flip the over to the other side and cook until it's even to the other side with crispiness.
11. Remove from skillet.  Cut in half and serve...Enjoy!

Pizza Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with pizza, it gets even better.  Here, as a feature to my Cheeseburger Paradise series, is a classic favorite: the Pizza Burger.  When there is a conflict over pizza or burgers, this one is a sure crowd-pleaser for everyone!!!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 whole wheat bun (or other desired bun)

2 tbsp preferred pizza sauce

1 tbsp. chopped yellow onion

1/4 cup mozzarella cheese (low-skim)

4 + pepperoni slices

1/2 tsp. oregano, sweet basil, garlic powder

salt & pepper to taste (optional)

Any other preferred pizza toppings.

1. Season your hamburger patty with seasonings and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3.  Remove patty from barbecue or pan and set aside.
4. Build burger: Place patty on bottom bun, add pizza sauce and chopped onion.
5. Add cheese and top with pepperoni and other additional toppings.
6. Place burger back into skillet and cover for a few minutes until cheese is melted and flavors are blended.
7. Remove from skillet.  Cut in half and serve...Enjoy!

Nacho Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses. I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with Mexican favorites, it gets even better.  Here, as a feature to my Cheeseburger Paradise series, is burger combo to one of my favorite cheat meals, Nachos; and this is the Nacho Burger.   We have the cheese, the crunchiness from the tortilla chips, the heat from the jalapenos and then the juicy meat of the patty...simply perfect!! It's a toss up between this burger and my Quesadilla Burger, but whichever is your favorite, both are sure to be hits at your next BBQ, cooking for your man or to satisfy those cheat meal cravings!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 whole wheat hamburger bun (or other desired bun)

1 tbsp chunky salsa (medium or hot, depending on preference)

1-2 slices (cover patty size) pepper jack cheese

1/4 cup crispy tortilla chip strips

2 tbsp cup queso cheese dip

1 tbsp. sliced marinated jalapenos

1 tsp. red pepper flakes

salt & pepper to taste (optional)

Optional garnishes:

salsa

sour cream

guacamole

ketchup

1. Season your hamburger patty with red pepper flakes and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3. Remove patty from barbecue or pan and set aside.
4. Build burger: Top burger with sliced pepper jack cheese, add salsa, and add tortilla strips ensuring they don't spill over.
5. Spoon queso cheese over tortilla strips/ burger (spill over if you like it messy!)
6. Sprinkle jalapeno slices over to desired heat, put on top bun...Enjoy!

Oozy Floozy Cheeseburger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! Most of us know how tasty the traditional, albeit controversy, Juicy Lucy/ Jucy Lucy is, thanks to the show Man vs. Food.  But to put the controversy to rest, I came up with the Oozy Floozy.  You can follow this recipe to get your classic Juicy Lucy or top the "Floozy" off with your favorite burger toppings; either way, all are sure to be hits at your next BBQ, cooking for your man or to satisfy that cheat meal craving!

Ingredients:

2 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 whole wheat bun (or other desired bun)

Slices yellow onion, tomato, and lettuce leaves

2  slices of cheddar cheese 1/4" thick, squares to fit in burger

1/4 tsp. garlic powder
1 tbsp Pinot Noir wine

salt & pepper to taste (optional)

Any additional preferred burger toppings.

1. Season your hamburger patties with seasonings (for an Oozy Floozy, add Pinot Noir) and salt & pepper as desired.
2. Place cheese slices in center of patties and press the two patties around the edges as tightly as possible.
3. Grill patty on barbecue or pan fry to slightly under desired rareness.
4.  Remove patty from barbecue or pan and set aside.
5. Build burger: Place patty on bottom bun, add lettuce, onion, tomato and other condiments to top bun.
6. As is, most burgers will be on the pink side, which for rare, medium-rare lovers this is perfect, but for the complete Oozy Floozy, pop the patty in the microwave for 30-60 seconds and then build the burger with condiments and toppings.  This browns the meat completely (which I personally prefer) without burning the outside and makes the cheese extra "oozy"... Enjoy!

Best Beach-side Picnic

This menu is a versatile option between a beach party with friends or a romantic sea-side (or sea-side faux setting) picnic.  The dishes here appeal to all palates and create a sophisticated twist on beach food favorites.  Enjoy!

On the Menu

1st Course - Starters: Deviled Eggs & Tropical Fruit Salad 

2nd Course - Main Dish: Sea Dogs

3rd Course - Side Dishes: Broccoli Cheese Salad & Crab Stuffed Cheesy Garlic Bread

4th Course - Recommended Dessert: Coconut Lemon Loaf 

Recommended Libation: Sassy Pineapple Margarita or champagne, depending on the mood!

1st Course - Starters: Deviled Eggs & Tropical Fruit Salad

These starters are a fun way to kick off any meal, using both a traditional appetizer like Deviled Eggs, and click here to learn the way to make perfectly hard boiled eggs (easy to peel & delicious).  

Deviled Eggs Ingredients - makes 6 servings
3 hard boiled eggs, peeled
1/4 cup yellow onion, minced
3/4 cup olive oil mayonnaise
1/2 tbsp of yellow mustard
1 tsp. paprika

1. Take peeled hard boiled eggs, and cut in half length-wise.
2. Scoop out the yolks of each half and place into a mixing bowl.  Place empty egg white halves onto serving dish.
3. Add in mayonnaise, onion and mustard with egg yolks and mix together well, breaking up the yolks to make a lumpy (small lumps) mixture.
4. Transfer egg yolk/ mayonnaise to to a piping bag, or simply use a spoon to fill each egg white half with approximately a 1/2-3/4 tbsp. amount of egg yolk/ mayonnaise mixture.  
5. Sprinkle each egg with paprika and serve. 

The Tropical Fruit Salad makes a unique introduction because of its blend of flavors and ingredient and is part of my Summer Salads Series.

Tropical Fruit Salad Ingredients

2 cups pineapple chunks

1 can mandarin oranges

1 kiwi, peeled & sliced

1 banana, peeled & sliced

1/4 cup sweetened, shredded coconut

1-2 splashes of chardonnay/ or favorite white wine (or if you want to make alcohol-free, use nectar of guava juice)

1. Drain the mandarin oranges from the juice in the can.
2. Mix oranges with all other pieces of fruit.
3. Toss in splashes of wine or guava nectar.
4. Sprinkle and mix in shredded coconut and serve.

2nd Course - Main Dish: Sea Dogs

Everyone knows that hot dogs and shrimp po' boys are both favorites when it comes to beach food.  Combining them makes this an almost elegant entree and yet a childhood favorite.

Sea Dogs Ingredients - Makes 2-3 servings

1 package of "hoagie-style" buns

1 package hot dogs (I prefer Johnsonville Cheddar Dogs, somewhat thicker than the average hot dog)

lettuce

2 cups shrimp, cooked, de-veined and peeled with tail-off

1 cup olive oil mayonnaise

2/3 cup of hot & spicy mayonnaise

1-2 celery stalks sliced

1/4 cup red onion minced

1 tsp. garlic powder

1 tsp. onion powder

salt & pepper to taste

Additional/ optional hot dog dressings: ketchup, mustard, fresh dill, shredded cheese (Swiss cheese is the best  with the shrimp mixture), etc.

1. Preheat grill to medium heat.
2. Cook hot dog for desired time (approximately 3-5 minutes across all sides; until you have grill marks, until skin bursts, etc.)
3. Mix shrimp, both mayonnaise, celery, onion and seasonings until shrimp and veggies are well coated.
4. Prepare hoagie buns by laying lettuce in the inside.
5. Butterfly cut cooked hot dogs length-wise and lay on top of lettuce beds on hoagie buns (If you have larger buns, smaller hot dogs, you may want to use two hot dogs per servings).
6. Spoon shrimp mixture over the top of hot dogs and add any additional desired toppings.

3rd Course - Side Dishes: Broccoli Cheese Salad & Crab Stuffed Garlic Cheesy Bread

My Broccoli Cheese Salad is also part my Summer Salad Series; a yummy and healthier variation of Ruby Tuesday's salad bar broccoli salad.  

Crab Stuffed Cheesy Garlic Bread Ingredients

1 loaf garlic bread ( I personally use pre-garlic buttered loaves, but a plain is fine also)

1 package of imitation-crab

1/2 cup hot spicy  mayonnaise

1/4 cup yellow onion, minced

2 cups shredded, low-fat mozzarella cheese

Optional:

2 tbsp. of jalapenos, minced, if you life it extra spicy, like I do!

1. Preheat bread to 350 degrees F.
2. Mix mayonnaise, onion, crab and (jalapenos if desired).
3. Spread crab mixture evenly over bread halves.
4. Generously cover with shredded cheese.
5. Cook for approximately 15 minutes or until cheese is completely melted (or even crusting on top of cheese and bread edges, which I prefer - it may be an additional 8-10 minutes)
6. Slice in pieces and enjoy!

Boyfriend BBQ Dish

When it comes to summer, our men love to BBQ.  I created this menu to combine the best flavors of sunny days and to share the romantic act of cooking a meal together.  Most of it can be made ahead of time, and the finishing touches done over the BBQ by your man while you either tell him how sexy he looks over the pit or set the table area.  It may be an old-fashioned scene but a lovely one nonetheless.

On the Menu

1st Course - Starters: Home-style Cornbread Muffins & The PERFECT Potato Salad 

2nd Course - Main Dishes: Sweet and Spicy Baby Back Ribs with Dr. Pepper BBQ Sauce  & Citrus Grilled Chicken with Bacon Peach BBQ Sauce 

3rd Course - Side Dishes: Parmesan Crusted Corn on the Cob & Baked Beans 

4th Course - Recommended Dessert: Peaches & Ice Cream with Peach Schnapps Compote 

1st Course - Starters:  As always, I like to start a Sexy Dish Dinner with yummy breads and soup and/ or salad.  Click here for my golden Home-style Cornbread Muffins.

The PERFECT Potato Salad Ingredients 4-6 Servings

5-6 red potatoes, washed and cut into 1" cubes

6 cups water

2 celery stalks, ends removed and sliced

1/4 cup red onion, minced

2 cups olive oil mayonnaise

3/4 cup real bacon bits

2 tsp. dill

squeeze of lemon juice

salt & pepper to taste

1. Put potatoes and water in a pot large enough to submerge all potatoes (add water if necessary) and bring to a boil.
2. Boil for about 10-15 minutes, or until potatoes are softened.
3. Drain and allow potatoes to completely cool.
4. Mix all the other ingredients in with the potatoes.  

2nd Course - Main Dishes:

Sweet and Spicy Baby Back Ribs with Dr. Pepper BBQ Sauce Ingredients

1 package of pork baby back ribs

3/4 cup brown sugar

1 cup Dr. Pepper

1/4 cup brown mustard

1 small can Hot chipotle peppers in Adobo sauce

1 tbsp. white wine

3 gloves garlic, minced

1. Preheat oven to 375 degrees F and prepare a baking pan/ sheet by lining with tin foil.
2. In a medium sauce pan, mix all of the ingredients (except for the ribs themselves) over a low heat to blend the flavors together to make a sauce.
3. Brush both sides of the ribs with sauce and lay in baking pan and cover with additional tin foil.
4. Cook in the oven for approximately 50-60 minutes.
5. Remove ribs from oven and finish ribs off by grilling on each side for approximately  10-15 minutes, or until the rib meat pulls away from the bone.
6. While the ribs grill, bring remaining sauce to a boil until sauce thickens to a BBQ sauce/ thin ketchup consistency.
7. Pour remaining BBQ sauce over grilled rib and serve.

Citrus Grilled Chicken with Bacon Peach BBQ Sauce Ingredients

2 cups peach preserves/ jam

2 tbs. low-sodium soy sauce

3 tbsp. olive oil

1 tbsp. Dijon mustard

1 clove garlic, minced

1 jalapeno, minced 

3 chicken breasts

4-6 slices of bacon, cooked & crumbled

2 peaches, pitted and halved

Salt & Pepper to taste

1. Preheat your grill to medium heat.
2. In a bowl, mix the first six ingredients together.  
3. Prepare chicken breasts by removing any excess fat/ tendon and season with salt and pepper as desired.
4. Grill salt and peppered breasts for approximately 12-15 minutes (almost done/ some pink) or until internal temperature is about 145-150 degrees.
5. Brush both sides of each breast with peach glaze and cook on grill for about 5 minutes each side.  
6. Repeat brushing both sides with peach glaze of each breast and continue cooking until done (about another 6-7 minutes each side or until each breast has an internal temperature of 165 degrees).
7. Place each half of the peaches on the grill and cook for about 5 minutes.
8. Serve chicken breast with grilled beach half and sprinkle the top with bacon crumbles.

3rd Course - Side Dishes: For baked beans, I don't get too fancy, I use a baked beans from a

can.  They taste good, it's quick and it's easy.  Even if you are looking for healthier versions of baked beans, there are several low sugar, no salt added canned options in the markets these days.

Parmesan Crusted Corn on the Cob Ingredients

1-2 ears of corn, shucked and broken in half

2-3 tbsp. of olive oil mayonnaise

3/4 cup Parmesan/ Romano cheese

1 tbsp. garlic powder

1/2 tbsp. chili powder

2-3 pinches of salt and pepper (or to taste)

1. Preheat oven to 350 degrees.
2. On a flat plate, mix Parmesan/ Romano cheese, garlic powder, chili powder and salt and pepper.
3. Brush each cob with mayonnaise and roll in cheese mixture to coat the cob.
4. Repeat with each of the cobs.
5. Place cobs on a baking sheet and roast for approximately 30 minutes or until the cheese becomes a golden crust.