Sweet Apple Carrot Coleslaw


2 (12 oz) packages shredded coleslaw mix

2 tbsp. apple cider vinegar

2 large apples

2 large carrots

3/4 cup mayonnaise

1/2 cup sour cream

1/4 cup sugar

Salt & pepper to taste


Rinse coleslaw mix and drain thoroughly. Using paper towels, pat out any excess water before using.

In a large bowl grate the carrots and apples. Add the vinegar and toss to keep the apples from turning brown.

In a separate bowl, mix mayonnaise, sour cream and sugar until sugar has dissolved. Pour over apples and carrots. Stir to coat evenly. Salt and pepper to taste.

Chill until ready to serve. Give it a few more stirs before serving to ensure any remaining sugar granules have been incorporated well.

Super Stuffed Potato Skins


6 baking potatoes
1 c. shredded extra-sharp cheddar cheese

1 c. sour cream

1 tsp. salt

½ tsp. pepper

¼ c. bacon bits

3 scallions, finely chopped

¼ c. sweet red pepper, finely chopped

Paprika for garnish


Scrub and pierce potatoes with a fork. Arrange on a baking sheet and bake at 400 degrees for about 45 minutes or until tender. Cool slightly for easy handling.

Cut potatoes in half length wise.

Scoop out most of the flesh and put it in a bowl leaving the skins on the baking sheet.

Add sour cream, cheddar cheese, bacon bits, scallions, red pepper, salt and pepper to the potatoes and mash to desired consistency.

Divide potato mixture evenly and return to skins.

Sprinkle with paprika and bake for 10 minutes or until top is golden brown.

Spicy Walnuts


1 cup of walnut halves

1/2 cup of sugar

1/4 cup of water

1/2 teaspoon of ground cinnamon

1/4 teaspoon of kosher salt

A dash of ground red pepper


Preheat oven to 350 degrees F. Place the walnuts on a baking sheet in a single layer. Bake for 10 minutes or until lightly brown.

In a saucepan over medium heat add the sugar, water, cinnamon and ground pepper. Place a candy thermometer in the pan and allow the ingredients to melt. DO NOT STIR until it reaches 238 degrees. This will take about 8 minutes. Remove from heat and immediately stir in the walnuts.

Lightly spray the cooled baking sheet with non-stick spray. Spoon the walnut mixture onto it.

After the walnut mix has cooled you can serve whole or crush them into small pieces and place in a serving dish.

Spicy Hummus Dip


1 (16 oz) can garbanzo beans or chickpeas, rinsed & drained
1 tbsp. lemon juice
1 tsp. minced garlic
1/2 tsp. cayenne pepper
1 tsp. ground Cumin
1 tsp. Paprika
1/2 tsp. Curry powder
4 tbsp. chopped fresh Cilantro
1/3 c. sesame tahini
2 tbsp. Olive Oil

For more spice, add 2 tsp. hot sauce


Add all ingredients to a food processor and process until smooth.

Serve with fresh veggies, pita wedges or crackers.

Red potato salad

4 cups red potatoes, cubed

1 green bell pepper, diced

½ large red onion, diced

1 tbsp. olive oil

1 tbsp. red wine vinegar

1 tbsp. Dijon mustard

2 tbsp. mayonnaise

Salt & pepper to taste

3 scallions, diced (optional – as garnish)


In a pot over medium-high heat, bring the potatoes to a boil. Continue to boil for 10 minutes or until tender. Drain and cool.

While potatoes are cooling, you can make the dressing.

In a large bowl, whisk together the olive oil, vinegar, mustard, mayonnaise, salt and pepper. Add the bell pepper and onion. Stir and set aside.

Once potatoes are cool, fold them into the bowl to coat well.

Cover and refrigerate until ready to serve.

Garnish with scallions if desired.

Jalapeno Cornbread


1 c. cornmeal

1 c. all-purpose flour

2 tbsp. sugar

4 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. buttermilk

1/3 c. sour cream

1/4 c. vegetable oil

1 small can diced jalapenos

1/2 c. frozen corn, thawed

4 tbsp. minced scallion


Preheat oven to 425 degrees.

Grease an 8-inch cast iron skillet or oven-safe pan.

In a medium bowl, combine everything except jalapenos and corn. Using an electric mixer or fork, mix well to ensure all dry ingredients are incorporated.

Slowly stir the jalapenos and corn into the mix.

Pour into prepared pan.

Bake for 25 minutes or until golden.

Baked Honey-Pecan Chicken


6 boneless, skinless chicken breasts

2 eggs

1 c. honey, divided

1 c. pecans, finely chopped

1 c. bread crumbs


Preheat oven to 375 degrees F.

You’ll need two small bowls for this recipe.

Bowl #1 – Beat the eggs and ½ cup honey together.

Bowl #2 – Mix the pecans and bread crumbs.

First dip each chicken breast into the egg mix, then into the pecan mix ensuring the entire piece is well coated.

Repeat for each breast, arranging them on a baking sheet.

Bake at 375 for 30 minutes, remove from oven and drizzle each breast with the remaining honey. Return to the oven for another 10 minutes or until juices run clear and breasts are no longer pink.

Serve with a homemade honey-mustard dipping sauce.

Cajun Lemonade

Ingredients (makes 1)

1 1/2 ounce vodka or light rum

1/2 ounce Pimm’s No. 1

1 ounce fresh lemon juice

1/2 ounce simple syrup

1 teaspoon Tabasco sauce

1 ounce 7-Up


In a shaker with ice, combine all ingredients except the 7-up.

Just before serving, add the 7-up and serve over crushed ice.

Garnish with lemon slices.

Bohemian Cocktail

Ingredients (makes 6):

9 oz. Martini & Rossi Rosso Vermouth

12 oz. Orange Juice

6 oz. Cranberry juice

2 oz. Grenadine

Directions: To each glass…

Add ½ glass of ice

Pour in 1 ½ oz of Vermouth

Next add 2 oz. orange juice & 1 oz. cranberry juice

Finally add 1/4 oz. Grenadine and allow it to settle.

Garnish as desired

Ways to Use Radishes in Summer Recipes

Radishes are plentiful in stores throughout the year but they can often be found in gardens around the country. People enjoy eating them raw but may not know of other ways to use radishes in summer recipes. Continue reading to learn more about using radishes in your meals.

Many people don’t realize that radishes have been cultivated and eaten for thousands of years. Originally found in China, they were also enjoyed in Egypt and Greece. They were first cultivated in the United States by the year 1629 having first been grown in Massachusetts.

Varieties of radishes include California mammoth whites, daikon, black, red globe and icicles as well as others.

  • Cut the radishes into slices and add them to your next tossed salad. You can eat the fruit of the radish as well as the leaves. One thing about eating the leaves is that they don’t taste as spicy as the radishes themselves.
  • Stir fries are a delicious way to use radishes. Thinly slice the radishes, add scallions and sauté them quickly until lightly browned. These can be added to fish tacos or spooned over your favorite fish.
  • Quarter large radishes, coat them with olive oil and your favorite seasonings and then roast them in an oven set on 400 degrees for 10-12 minutes or until fork tender. Add the radishes to roasted potatoes and make potato salad. It will be a different way to enjoy potato salad.
  • Create a sharp and peppery relish using radishes, lemon and orange zest, sugar, butter, salt and pepper to taste. This can be added to fish or another meat. You may even want to try it spread on bread and served with your favorite cheese.
  • Looking for an alternative to potato chips? Thinly slice 10 radishes and steam them for five minutes in the microwave. Season them with 1 teaspoon chili powder, 1/2 teaspoon garlic salt and 1/2 teaspoon paprika. Transfer the radish slices to a baking sheet and bake them for 10 minutes. Flip the radish chips and then return to the oven for another 10 minutes. They should be delicious and crispy.

If you would still like other summer recipes using radishes, take a look in your favorite cookbook or on the internet. Surely you’ll find something that will pique your interest and tingle your taste buds.