Sometimes homemade is better than store-bought so this is how I make coleslaw.

You will need 1.5 pound head of red and green cabbage.

red/green cabbage

In a big bowl add 1.5 cups of mayonnaise. Mix with ¼ cup of milk, 3 tbsp of sugar, salt, pepper and a dash of celery seeds to taste.

coleslaw sauce

Cut the cabbage in half and take out the core. Cut into wedges as you can see in the background of the picture above, from the wedges cut them into small strips or run them through a food processor.

Add all the cabbage to the big bowl, mix thoroughly and let rest in the fridge for a ½ hour, then mix again to make sure everything is combined together. Make sure to taste it at this time and adjust the salt & pepper or sugar. Cover and store in the fridge.

Remember as it sits, the moisture will leach out of the cabbage causing the coleslaw to be wetter at the bottom of the bowl. Just stir everything together before serving.

In our case, we had some sliced carrots I just threw in at the last-minute.

You can also make it yours by adding raisins, cranberries, apples, pineapples, or even blue cheese.



Rotisserie Pork Loin

Using the pork we loin we cut up last time, we will leave this whole and rub it with my home-made rub. Then place it on the rotisserie.

rubbed pork loin

rotisserie pork loin

So while the pork is cooking I had a pineapple to use up, so I made a pineapple relish so here is how to do this: 1 pineapple cut into fine dice, one red pepper fine diced, 2 jalapeno deseeded and diced super fine, ½ cup of good olive oil, 3 limes juiced, and a large bunch of cilantro cut from the garden and some salt & pepper to taste. Mix all together and let sit for at least an hour in the fridge to let the flavors mix.

pineapple relish

Cook the meat until it reaches at least 155 F – 165 F and let it rest for 10 minutes before cutting.

unsliced pork loinsliced pork loin 1 sliced pork loin 2 sliced pork loin 3

I also had some left over quinoa I reheated with some butter and served the meal with some fresh corn from the farmers market.

finished plate of porkEnjoy!

Skirt Steak and Onions

As you can tell, we love steak. On this night we had skirt steak with marinated onions

To start marinate some skirt steak in your favorite seasonings, here I had some frozen left over chimichurri sauce that I found in the back of the freezer, set that aside.

steak in package

marinated steak

Cut about 3 onions into small strips put in a pan over medium low heat with 2 tbsp of butter and oil sprinkle with salt and pepper. Cook until soft about an hour until nice and caramelized.

sliced onions

cooking onions

Add 1 jalapeño that has been cut in half and the seeds taken out sliced thin and the juice of 2 limes to the onion mixture, check for salt and pepper, set aside.

chopped jalapenos

Make however much yellow rice to go along with dinner. Remember its 2 cups of water to every cup of rice.  Add some butter, Adobo seasoning and pepper to the pot, bring to a boil then cover and reduce temperature to a simmer. Cook until the rice is done to your liking.

yellow rice

Fire up the grill to the hottest setting you have, take the meat out of your marinade, drop it on the hot grill and cook about 3-4 minutes a side. You’re looking for rare to medium rare on the steaks (125 F) at most. Take meat off the grill and let rest for about 15 minutes. While the meat is resting, reheat the spicy caramelized onions, sauté some vegetables, check the rice and plate it up!

grilled steaks 1

grilled steaks 2

Lastly make sure after the meat rests to cut it across the grain or perpendicular to the striations in the meat. Otherwise you will end up with very chewy steak.

how to cut steak

Enjoy with fresh sauteed vegetables, and the onions on the steak!

finished plate no onions

finished plate with onions

Spicy Deviled Eggs

In honor of National Egg Day here is an old-time favorite – Deviled Eggs !

I have done them 2 ways both hot but they start with the same base recipe.

10 whole eggs steamed or boiled whatever way you are most comfortable cooking them, but make sure you don’t overcook them.

hardboiled eggs

Cut the eggs in half and scoop out the yolks into another bowl.

smashed eggs

Mix into the smashed egg yolks the following: 1/3 cup of good mayonnaise, 1 tsp of lemon juice, 1 tsp yellow mustard, S&P to taste, and since it is supposed to be spicy, a little granulated garlic.

Now it is up to you just how spicy you want to get some of them. I topped with tamed jalapeño pepper slices for my wife and some I topped with a healthy squirt of Sriracha Sauce for me!

Put them in the fridge for a couple of hours so they would be nice and cold.

Sprinkle them with some Cajun seasoning as a new twist on the classic paprika garnish.

And enjoy them by the pool with a few beers.

finished eggs1

finished eggs 2

Happy National Egg Day Everyone 10/11/13!

Spaghetti Squash

Spaghetti squash is something my wife likes and here is a quick way of fixing it.

  • First cut in half from top to bottom (lengthwise), place the 2 halves cut side down in a glass dish that fits in the microwave.
  • Add about ½ inch of water to the dish then cover with plastic wrap.
  • Microwave on high 15 to 25 minutes until the skin is soft, uncover, flip over.
  • Once cool to the touch with a spoon or knife remove the seeds from the halves and throw out.

spaghetti squash out of wave

  • Now holding the squash, with a fork scrape out the insides, they will come out in long strands like in the picture, put in a sauté pan with some butter salt and pepper and cook until there is no liquid left in the pan.

shredded squash

Serve in your favorite little bowl with a dash of salt and pepper to taste.

squash in bowl

Bacon and Asparagus

There was an evening that my In-laws came over to look at what my beautiful wife had done to improve the garden. It got late so I offered to make them dinner. I threw some chicken on the grill (to make my mother in-law happy) but to make my father in-law happy (most important) I presented him with my favorite way to have asparagus (which he doesn’t like that much!) So as the girls were in the kitchen putting together a salad, the men were outside tending to the fire and I showed him this . . . Bacon wrapped Asparagus – everything is better with bacon so here is how it goes.

  • Trim the asparagus bottoms to get rid of the woody parts.
  • Put the asparagus pieces in the freezer for 5 minutes.
  • Carefully wrap bunches of 3 or 5 asparagus spears with a piece of bacon.
  • Dust the wrapped bundles with black pepper and place into a 450 degree oven.
  • Cook to your preferred doneness on the bacon. For me and my wife, not too crispy.

Put the platter of bacon wrapped goodness in the middle of the table as a side dish.

bacon wrapped asparagus

All in all dinner was a success!


Labor Day Meal

Well Labor Day is this coming weekend and here is a meal that is made with Red, White and Blue.

  • For the Red – a nice London Broil cooked to medium rare, just seasoned with salt & pepper. A common cut of meat we cook around my house.
  • For the White – a few large sweet onions cut into rounds, brushed with olive oil, and salt & pepper.
    • After charring on the grill they were placed in a bowl with 3 Tbsp of butter and  1 Tbsp of dried thyme then covered with some plastic wrap for 10 minutes so they would steam a little and become soft.p

Grilled onions

  • For the Blue  – Par boil the Blue potatoes and them shock them in cold water. Next out to the garden to get some rosemary and garlic and a baby onion chop the garlic and onion place in a bowl drizzle with some good olive oil add some salt & pepper. I have an iron grille plate that I heated medium hot on the grill place the potatoes on it cut side down for about 7 minutes then flip over for a few more. You can see that I was cooking the potatoes at the same time as the onions.

Red, Purple and White Potatoes

Cut Potatoes

Cut Potatoes

rosemary and garlic



rosemary, garlic

mixed potatoes

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  • Cut the steak, unwrap the onions, and put the potatoes on the plate and enjoy.

Done Plates1

Done Plates2

Bourbon & Brown Sugar Baked Beans

A couple of weeks ago a reader requested a baked beans recipe. Here is one that my family loves.


  • 2 lbs navy beans, canned, drained
  • 1 lb bacon, diced
  • 2 medium white onions, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 20 oz water
  • 1/2 cup your favorite bourbon
  • 1/2 cup cola
  • 1 box dark brown sugar
  • 4 Tbsp ketchup
  • 4 Tbsp BBQ sauce
  • 6 Tbsp molasses
  • 2 Tbsp tomato paste
  • 3 Tbsp Sriracha

Baked Beans

  • Take the beans and cook them in a pot on simmer until tender for about 45 minutes.
  • Drain the beans and set aside.

white beans

  • In a heavy bottomed pot cook the bacon until crispy.

Bacon cooking

  • Add the diced onions and peppers and sauté until soft.
  • Add the beans, water, bourbon, coke, brown sugar, ketchup, BBQ sauce, molasses, tomato paste, Sriracha
  • Bring everything to a low boil for about an hour stirring frequently and then simmer for 2 hours.
  • Turn the heat off and let it sit on the stove for about 2 hours to cool, then refrigerate overnight


Now here is the cheat, transfer the beans to a crock pot on high and heat for another 4 hours and then they will be ready to enjoy!

Turkey Burger and Broccoli Slaw

My in-laws were coming over to help finish up the bathroom remodeling and I wanted to make something for dinner that was different from anything I have ever made for them. (This has become a personal challenge.) So off to the kitchen I went to see what I could do.

So we had some ground turkey meat in the fridge. Lately, my wife has been eating more poultry because she doesn’t want too much beef. So tonight was going to be turkey burgers. Now what to do about a side dish. I found some broccoli stems left over from a chicken and pasta dish I had made earlier in the week. There was also carrots and red onions. Looks like we were making a vegetable slaw.


  • Burgers
    • 2 lbs ground turkey
    • 2 Tbsp garlic, minced
    • 3 Tbsp Italian seasoning
    • 2 Tbsp salt
    • 1.5 Tbsp fresh cracked pepper
    • Onion buns
    • 4 slices smoked Gouda
    • Lettuce
    • 4 large slices of roasted red peppers (same recipe as my earlier post on March 30, 2013)
  • Slaw
    • 1/2 lb Broccoli stems, thinly sliced
    • 3 medium Carrots, grated
    • 1/2 medium Red onions, finely diced
    • 3/4 cup Mayo
    • 1 tsp Lemon juice

I took the ground turkey and mixed it the garlic, Italian seasoning, salt and pepper. Be careful not to over-mix as this can dry out the turkey.

I then portioned the burgers into 8 oz patties, making sure to form them into disks. I pushed in the center so that when it cooks it would prevent the meat from turning too much into a ball. I wrapped them with plastic wrap and placed them in the fridge.

Now to prep the slaw. In a bowl I mixed together the mayo, lemon juice, salt and pepper. Mix in the broccoli, carrots, and red onions. Cover and place in the fridge.

When it was close to eating time, I pulled out all the ingredients and prepped my workstation.

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Ingredients prepped next to the grill. It was night, so it was dark out.

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Grilling the turkey burgers and roasted red peppers.

  • Grill the burgers, about 8 minutes per side. Make sure the internal temperature reaches 165F.
  • Place on the roasted red pepper and smoked Gouda.
  • Place the roasted red peppers on the grill to put a slight char on them.
  • Place lettuce on the onions buns and top with the burger, roasted red pepper and smoked Gouda.
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Make the burger. No condiments necessary.

Served with the broccoli slaw, this burger was a big hit.

import pics from phone 050813 041 Try something different for the summer!

Greek Pasta Salad

A refreshing summer salad is something that is light and full of flavor. This is a perfect for picnics or as a side dish with grilled chicken or beef. Or as my wife likes, make this a meal on its own.


  • 1.5 lbs campanelle pasta
  • 1/2 cup red onion finely diced
  • 3 celery stalks finely diced
  • 1 lb of cherry tomatoes sliced in half
  • 1/4 cup pepperoncini thinly sliced
  • 2 tbsp diced garlic
  • 4 tbsp olive oil (make sure it is high quality)
  • 3 tbsp fresh squeezed lemon juice
  • 4 tbsp mayonnaise
  • 6-8 sprigs of fresh oregano, stem removed and finely chopped
  • Salt and pepper to taste
  • Crumbled feta


  • Cook the pasta until al dente.
  • Shock in cold water, if needed use some ice.

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  • Mix the oil, mayonnaise, olive oil, lemon juice, garlic and oregano together in a bowl.
  • Add in red onion, celery and pepperoncini. Mix well.
  • Add in tomatoes and mix until coated.

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  • Add pasta to oil mixture. Stir until everything is coated.
  • Add salt and pepper to taste.

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  • Serve with fresh feta crumbled on top.