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.

Sweet Cinnamon Pumpkin Seeds


4 cups pumpkin seeds
1/2 cup butter
2 tbsp. brown sugar
1 tbsp. ground cinnamon
1/4 tsp. salt
1/4 cup granulated sugar


Preheat oven to 350 degrees.

In a microwave safe bowl, melt the butter. Add the pumpkin seeds, brown sugar, cinnamon and salt. Stir to coat the seeds.

Cover a cookie sheet with parchment paper. Spread the seed mix evenly and thin to allow seeds to cook evenly.

Bake for 30 minutes, stirring once after 15 minutes.

Remove from oven and sprinkle 1/2 of the granulated sugar over the seeds; stir to coat. Return to oven and bake for 15 minutes more.

Sprinkle with remaining sugar, stir and bake for a final 15 minutes.

Strawberry-Rhubarb Cobbler

What can be wrong when you have a dish of hot cobbler and warm cream in front of you? With the availability of frozen fruit, you can make any cobbler anytime you want!
Serves 6

16 ounces of frozen strawberries, whole or halved
16 ounces of frozen rhubarb
1 cup plus 3 Tablespoons of sugar
6 Tablespoons of unsalted butter, softened
1 teaspoon of cornstarch
1 teaspoon of vanilla
1 cup of all-purpose flour
1 egg
¼ teaspoon of salt

Set the frozen fruit out to thaw. Preheat the oven to 400 degrees. Coat an 8 inch square baking pan with non-stick spray or grease and lightly flour the pan.
In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, the cornstarch and vanilla. Blend well. Pour into your prepared baking pan.
In a medium bowl, combine the flour, the egg, salt, 3 Tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with evaporated milk or ice cream.

Strawberry Spinach Salad


2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered


Use a medium size bowl stir together the poppy seeds, sesame seeds, olive oil, vinegar, paprika ,sugar Worcestershire sauce and onion.

Cover, and refrigerate an hour.

Combine the spinach, strawberries and almonds. Pour dressing over salad, and toss.

Pumpkin Pecan Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup pumpkin puree
2 tsp. pumpkin pie spice
1 cup milk
2 tsp. baking powder
1/4 tsp. salt
2 cups all-purpose flour


Preheat oven to 350 degrees.

In a large bowl, combine all the ingredients except the flour. Beat until well blended. Slowly add flour while continuing to mix. Do not over mix. 

In a lightly greased or lined muffin pan, spoon in batter to 2/3 full.

Bake at 350F for 20 minutes or until golden and inserted toothpick comes out clean.  Cool completely.


1/4 cup butter, cubed
1/3 cup brown sugar
1/3 cup pecans, chopped
1/4 cup all-purpose flour

In a small bowl, combine everything. Using a pastry blender or two knives ‘cut’ ingredients to mix until crumbly. Sprinkle over batter before baking.

Healthy Green Bean Salad Italian Style


2 (16 oz.) cans green beans, drained
1/2 C. cherry tomatoes, halved
1/4 C. ripe olives, sliced
2 T bacon bits
1/4 C. fat-free Parmesan cheese
1/3 C. fat-free Italian dressing


In a medium bowl, combine green beans, tomatoes and olives. Stir in bacon bits and Parmesan cheese. Add Italian dressing and mix well.

Cover and refrigerate until chilled through, at least 30 minutes. Serve chilled.

Goat Cheese Filled Cherry Tomatoes


1/4 pound goat cheese
1/4 cup minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 cherry tomatoes


In a bowl, the cheese, basil, salt and pepper. Mix with a fork until well blended.

Slice the top off each cherry tomato. Use a small spoon and scoop out the pulp to make a hollow shell. Rinse the tomato shells in cool water.

Use a small spoon, scoop 1 teaspoon of the mixture and stuff into a tomato shell. Arrange tomatoes on a platter to serve.