Black 'N Blue Burger

• 1 Beef or veggie burger
• 1/8 teaspoon Cajun seasoning
• 1 slice red onion, separated into rings
• 1 lettuce leaf
• 1 hamburger bun or Kaiser roll, split
• 1 slice tomato
• 1 tablespoon crumbled blue cheese

1. Place beef or veggie burger on baking sheet. Bake at 350°F for 8 minutes. Turn burger. Sprinkle with Cajun seasoning. Bake at 350°F for 7 to 8 minutes more or until heated through.
2. Meanwhile, in small nonstick skillet coated with cooking spray cook onion over medium-low heat about 5 minutes or until tender.
3. Place lettuce leaf on bun bottom. Top with burger, tomato slice, onion rings, blue cheese and bun top.

Marinated Chicken Kabobs

• 1 cup vegetable oil
• ½ cup soy sauce
• ½ cup light corn syrup
• ¼ cup lemon juice
• 2 tablespoons sesame seeds
• ½ teaspoon garlic powder
• garlic salt to taste
• 4 skinless, boneless chicken breast halves - cut into 1 ½ inch pieces
• 1 (8 ounce) package fresh chopped mushrooms
• 2 onions, quartered
• 1 green bell pepper, cut into large chunks 

1. In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
3. Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

Serves 4

Red, White and Blue Salad

• 1 lb spinach, trimmed (can use a bag of prewashed spinach)
• 1 bunch green onion, chopped
• ½ cup slivered almond, toasted
• 1 pint strawberry
• 1 cup blueberries
• 1 cup shredded monterey jack cheese
• 2/3 cup raspberry jelly, warmed
• 1 tablespoon creole mustard
• 3 tablespoons balsamic vinegar
• 3 tablespoons rice vinegar or raspberry vinegar
• 1 tablespoon raspberry liqueur or white wine
• ½ cup olive oil
• ¼ teaspoon salt
• ½ teaspoon fresh ground black pepper

1. Rinse the spinach and pat dry. Tear into pieces and place in salad bowl. Add the green onions and toss to mix well.
2. Sprinkle the top with almonds.
3. Place the strawberries in the center.
4. Surround the strawberries with blueberries.
5. Sprinkle the cheese over the top or arrange around the edge of the bowl.
6. Serve with Raspberry Vinaigrette.
7. To prepare Raspberry Vinaigrette, combine jelly, mustard, vinegars, liqueur, olive oil, salt and pepper in a jar with a tight fitting lid. Cover and shake until blended. Store vinaigrette in the refrigerator.