Beets, Grapefruit and Blue Cheese on Red Cabbage Slaw



Red Cabbage Slaw


1/2 head of Red Cabbage shredded

½ t. kosher salt

4 scallions chopped



½ c. apple cider vinegar

3 T. spicy mustard

3 T. Honey

2 T. Olive Oil

1 T. limejuice

½ t.  Caraway seeds

½ t. cumin


Put the Cabbage in a bowl and sprinkle the kosher salt over it and let it sit for two hours.  Drain any liquid that releases from the cabbage.


Whisk ass the dressing ingredients together.  Add the scallions to the cabbage and pour the dressing over the slaw.


Roasted Beets- sliced

Grapefruit Supremes

Crumbled blue cheese


On an individual plate place a small pile of slaw.  Top with three slices of beets and three slivers of grapefruit.  Sprinkle blue cheese on top.  Enjoy.

Buffalo Chicken Salad


Russ woke up this morning and told me he was craving Buffalo chicken wings.  That was an almost cruel thing for him to say because then he got me craving them too.  It turned out not to be such a mean thing because I made this yummy Buffalo Chicken Thighs with Frank’s ZERO calorie Buffalo hot sauce.  I figured I could have a little blue cheese then and I was one happy camper and so was Russ.  Marital strife adverted.


6 boneless, skinless chicken thighs cut into strips

¼ cup Frank’s Buffalo Hot Sauce

Large red onion

1/3 cup of crumbled Blue Cheese

Lots of lettuce


Heat a nonstick fry pan on high on the stove and add the chicken strips with salt and pepper.  Cover and cook for five minutes, until the chicken is brown on one side.  Flip all the chicken over and cook another 3 minutes on the other side with the lid on.  Remove the chicken from the pan with tongs or a slotted spoon and put in a bowl with the hot sauce and mix it all up together.  I like to cover it and let the hot sauce soak in the chicken.


Using the same fry pan without wiping it out, fry up the onions.  Even thought the chicken was skinless there was still fat in the thighs, which rendered out in the pan.  Not so much to kill you, but enough to make the onions really tasty.

Put a pile of lettuce on a plate and arrange the onions, chicken and sprinkle of blue cheese on top.  I like to drizzle a little balsamic vinegar on top for a little more tang, but you don’t really need it.


The satisfaction of the wings with none of the guilt.

Roasted Pears – Master Recipe


Roasted pears can be used for good, like in a fall salad with grilled chicken and a little blue cheese, or used for evil like in this pizza I made for Russ.


I like to buy a bunch of pears and roast them to keep in the fridge.  Once roasted, they will last a couple weeks in an airtight container.





Preheat oven to 425º.


Cover a cookie sheet with foil and spray with Pam.  This is very important because the pears will stick without the foil.


Slice the pears into ¼ inch slices and lay them flat on the cookie sheet.  They can touch, but not overlap.  Spray the pears with Pam and place in the oven.  Cook for about 30 minutes and turn the oven off and leave them in another 15 minutes.


For those of you who can afford to eat the pizza here is how I made it.  I just bought pizza dough at the store and stretched it out and pre-cooked it on the grill by heating the grill up to very hot and lay to dough directly on the metal grill closing the lid and cooking it for 3 minutes and flipping it over and cooking for a minute and a half on the other.


I lay the following on top of the cooked crust- roasted pears, caramelized onions, a little mozzarella and blue cheese.  Then put in a 400º oven until the cheese melts.  The pizza is great served with a little arugula salad on top.