I’m busy working on book number three but just the other night I took some time out to have some friends over for an impromptu dinner. I used a recipe my neighbor has cooked a few times. It’s great and really easy!!!

For PORK

You’ll need:

boneless pork chops
a green pepper
onion
pineapple rings
butter
thick Kikkoman Teriyaki

Salt and pepper your chops. Place them on separate squares of foil. Top with a pat of butter, an onion slice, a pineapple slice and then the pepper (stack in that order). Pour on some teriyaki and grill to desired temperature. We served this with couscous which was a perfect side! Enjoy.

Here’s a picture of what the prepped meat will look like.

For Summer Salad

This is easy, too.

Romain lettuce

Red Pepper (diced)

Pasta (cooked, drained, chilled)

Red onion (diced)

Cucumber (diced)

Wild Tree Italian Dressing

fresh Mozzarella cubed

Toss and serve…

Then…HIT THE BEACH

Wow. It has been forever since I’ve posted a recipe. So, here is a great and easy dish that I made just the other night. It takes no time at all. Looks and tastes like you spent forever.

4 Chicken breasts (I use 8 breast strips)
2 tsp paprika
1/4 stck butter
one cane of artichoke hearts
1/2 tsp tarragon
3 TBS flour
1/3 cup Marsala wine
1 1/2 cups of chicken broth
1/2 pound mushrooms

Season chicken with salt, pepper, paprika and cook in butter until golden. Set aside in casserole. Rinse artichokes and scatter around chicken. Saute mushrooms in butter and add the rest of the ingredients. Once mixed and mushrooms cooked pour over chicken and bake at 375 for about 30-40 minutes. Serve over rice.