2 tablespoons onion, finely chopped

2 cups long grain rice

4 cups vegetable broth, purchased

½ teaspoon salt

1/3 cup pineapple pieces, finely chopped

1/3 cup fresh basil, finely chopped

Heat olive oil in large skillet and add onion, stirring for about 2-3 minutes until fragrant. Add rice. Cook, stirring constantly over medium heat until rice turns from translucent to milky white, about 4-5 minutes. Add hot vegetable broth, cover and simmer for 18-20 minutes until liquid is absorbed. Stir in salt, pineapple and basil and serve in hollowed out halves of pineapple for a festive presentation.

1 – 16 oz. bag Cole slaw mix (shredded cabbage, carrots)
¾ cup low-fat mayonnaise
¼ cup low-fat sour cream
¾ tablespoon Wasabi paste (Japanese horseradish – International aisle)
1 ½ tablespoons rice vinegar
1 ½ tablespoons soy sauce
1 tablespoon fresh ginger, peeled, grated
1 tablespoon sugar

Mix all ingredients together, cover and refrigerate until serving. The slaw may be made the morning of your dinner party.

8 chicken breast halves,

 boneless, skin attached

Olive oil

Salt & pepper to taste

Assemble all ingredients for Pineapple Citrus Sauce, but do not cook yet. Pre-heat grill.

Pound the chicken breasts with a meat tenderizer until they are a uniform ½” thickness. Rub both sides with oil and salt & pepper. Grill breasts, skin-side down for 4-5 minutes, turn and cook an additional 3-4 minutes. Do not overcook. Remove to platter and cover with foil for 5 minutes before serving. You may remove skin to serve, if desired. Meanwhile, make the Pineapple Citrus Sauce.

Pineapple Citrus Sauce

2 tablespoons shallots, finely chopped

1 tablespoon fresh ginger, peeled and finely grated

2 tablespoons cider vinegar

1 tablespoon light soy sauce

1 tablespoon brown sugar

3 tablespoons vegetable broth, purchased

Zest of 1 lemon and 1 orange

1 tablespoon fresh lemon juice

3 tablespoons fresh orange juice

2 tablespoons fresh pineapple juice

1 teaspoon cornstarch

Add all ingredients except cornstarch to a small saucepan. Bring to a boil, and simmer for 2-3 minutes, stirring constantly. To avoid lumps, whisk cornstarch with 2 tablespoons cold water and add to sauce. Bring to boil and until thickened, about 1 minute; serve immediately over chicken breasts.

Note: Purchase 1 fresh pineapple and use it for the 2 tablespoons juice for the sauce, 1/3 cup small dice for the Basil-Pineapple Rice and cut up the rest to serve as an appetizer. Cut the pineapple in half length-wise through the green top and carefully cut out the flesh from each half, reserving the shells to use as a bowl for the rice. Cut out the core and discard. Cut remaining pineapple into chunks. Squeeze a few into a small bowl to obtain 2 tablespoons of juice for the sauce.

3 cups watermelon, seedless, chopped
4 cups water
¾ cup granulated sugar
¾ cup fresh lime juice (6-8 limes)

1 cup white rum
Watermelon wedges or lime slices for garnish.
Puree the watermelon with 2 cups water in the blender. Pour the mixture in a strainer over a bowl and strain well. Use the back of a spoon to push the liquid through, but not the solids. Pour strained watermelon liquid into pitcher. Add remaining 2 cups water, sugar, rum and lime juice. Stir well until sugar is dissolved. Refrigerate for two hours before serving.

To serve, stir and pour into glasses and garnish with watermelon wedges or lime slices. Serves 4-6

This delicious salad is made with juicy beefsteak tomatoes and topped with a balsamic glaze, blue cheese and fresh fried onion rings. Mmmm! Serve this at all your summer dinner parties.  Too bad summer only comes once a year!

3 large beefsteak tomatoes, sliced ¼ inch thick
½ cup crumbled blue cheese
1 cup baby greens
½ Balsamic Vinegar
1 medium sweet onion such as Vidalia or Maui, sliced ¼ inch thick, separated into rings
1/3 cup milk
¼ cup plus 1 tablespoon all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
Canola oil for frying onion rings
Salt and pepper to taste

Pour balsamic vinegar into small saucepan and simmer on low until reduced by half (1/4 cup) to make the balsamic glaze. Cool completely.

To make the onion rings, pour 1 inch oil in a small frying pan and heat to 375 degrees. In a small bowl combine the milk, flour, baking powder and salt. Dip each ring into batter and fry in hot oil for 2 minutes per side or until golden brown. Drain on paper towels and keep warm in 300 degree oven until all are fried.

To assemble salad, arrange greens on platter and arrange sliced tomatoes on top. Sprinkle with the blue cheese crumbles, drizzle with balsamic glaze. Top with onion rings, salt and pepper to taste and serve immediately.

Place green beans in medium sauce pan with 1 inch of water. Bring to a boil, cover and cook for 5-6 minutes until crisp tender. Drain in colander and rinse with cold water to stop the cooking. Drain well. Place oil in large frying pan and cook shallots for about 2 minutes. Add garlic and sauté for an additional minute. Add the green beans and tomatoes and stir about 1-2 minutes until heated through. Toss in Feta cheese and salt and pepper to taste.

Honey-Lime Butter
½ cup butter (1 stick), room temperature
1 teaspoon fresh lime juice
Zest of 1 lime
1 tablespoon honey

Mix ingredients together for Honey-Lime Butter and set aside. Stab each sweet potato several times with a fork and wrap in aluminum foil. Bake in a 350 oven for 55-60 minutes or place on the grill over indirect heat, turning occasionally for 55-60 minutes. Put the grill cover on while roasting. Remove and serve with Lime Butter.

Mix in pitcher and serve over ice in a lowball glass. Garnish with mint, pineapple slice or a little umbrella.

Chimichurri Sauce
1 cup fresh flat-leaf (Italian) parsley leaves
½ cup extra-virgin olive oil
1/3 cup red wine vinegar
2 cloves of garlic, peeled
½ teaspoon salt
Dash red pepper sauce such as Tabasco, Tapatio

For Chimichurri Sauce, combine all ingredients in a food processor or blender and pulse until pureed. Serve as a sauce with the Chili-Rubbed Chicken Breasts. Best made 2 hours in advance and served at room temperature.

Mix chili powder, cumin and salt together and rub on both sides of chicken breast steaks. Oil grill well and heat to medium high. Place chicken breast steaks on hot, oiled grill and grill for 2-3 minutes, turn & grill for an additional 1-2 minutes until no longer pink in the middle. Do not overcook. Remove to platter, cover with foil and let rest for 5-6 minutes.

Substitute: Chili-Rubbed Chicken Breasts are also great served with a dollop of my Zesty Guacamole from the Family Fiesta Chapter of my book, Easy Entertaining for Beginners.

6 cups romaine lettuce
1/3 cup fresh cilantro, chopped
¼ cup fresh mint, chopped
6-8 radishes, washed and sliced
1 yellow or orange bell pepper, seeded & sliced into thin strips
¼ cup pumpkin seeds, toasted for 3-4 minutes in oven

Creamy Salsa Dressing
1 cup low fat buttermilk
½ cup salsa, good quality purchased
¼ cup light mayonnaise
1 tablespoon lime juice, fresh squeezed
Pinch sugar
Salt and pepper to taste

Mix ingredients for salad together and chill. Mix ingredients for Creamy Salsa Dressing and chill. To serve, toss salad with dressing and season to taste.