Pasta Slaw

1 7 oz pkg ditalini pasta, not elbow macaroni

1 cabbage head, shredded

1 medium  finely chopped onion

2 finely chopped celery ribs

1 medium cucumber, finely chopped

1 green bell pepper, finely chopped

1 medium carrot, shredded

DRESSING

1 1/3 c mayonnaise

1/3 c sugar

1/4 c apple cider vinegar

1/2 tsp salt

1/4 tsp pepper

Cook pasta, drain, rinse in cold water and place in large bowl. Combine remaining salad ingredients and refrigerate.

Blend all dressing ingredients and pour over the top of the salad. Mix thoroughly and refrigerate until ready to serve. Enjoy!

Chocolate Oat bars

Chocolate Oat Bars

1 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla

3 cups quick cooking oats

1 cup semisweet chocolate chips

1/2 cup peanut butter

Grease a 9×9 inch square pan.

Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.

Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.

Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Tropical Grilled Chicken

Hot summer days and the grill go hand and hand, IMO. And being it is grilling season I thought I would try a new recipe for chicken.
Changing a few things with the original recipe, that I found on the TOH, I thought I would give it a try even though I am not a fan of chicken. Let me tell you, this makes the best grilled chicken I have ever had. I have also  made this recipe  using two leg quarters (2 legs and 2 thighs) and cut the recipe in HALF. MMmmmmm

Tropical grilled chicken

1/2 cup  soy sauce

1/3 cup canola oil

1/4 cup water

2 TBL. dried minced onion

1 TBL sugar

1 tsp dried minced garlic

1 tsp ground ginger

1/2 tsp salt

1/4 tsp. black pepper

2 broiler/fryer chickens (3 to 4 pounds each), quartered

In a small bowl, combine first 9 ingredients. Pour  marinade into a large resealable plastic bag reserving some for basting. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight.

Prepare grill for indirect heat. Place on grill skin side up   over indirect medium heat, lid closed, 45-60 minutes or until a thermometer reads 170°-175°, turning frequently. 

 Baste the chicken the last 20 minutes or so. I didn't do this but can see it really giving the chicken an extra burst of flavor.

Yield: 8 servings.