Easy 4th of July Recipes


This week it’s all about the easy 4th of July BBQ. My Italian Sausage and Pepper Sandwich recipe adds great new flavors to the basic recipe. As a side you can’t beat my easy Tomato and Artichoke Salad, and what better cool drink than a Ruby Red Grapefruit and Basil Martini!


This recipe serves 6.


6 Johnsonville Mild or Hot Italian Sausage links
1 Onion sliced into thin rounds
1 Green Pepper cut into strips
1 Red Pepper cut into strips
2 Tbsp Fresh Basil chopped
6 Mozzarella Cheese slices (or more if you like)
Pizza Sauce
6 Hoagie Buns


Pre-heat BBQ to medium heat. Do not boil or pierce sausage. Merely place sausage on the grill and close the cover. Grill sausage for 20 to 25 minutes or until appropriate internal temperature is reached (see Johnsonville directions). Use tongs to turn the sausage every few minutes to keep from burning.

Place vegetables into a BBQ basket, add 1 Tbsp of Olive oil.In final 10 minutes of grilling, place BBQ vegetable basket onto grill and sauté the vegetables until very tender.

Remove sausage and vegetables from grill, place in separate containers and cover with foil.

Lightly brown the buns on the grill for a few seconds.

Brush pizza sauce onto each bun, add cheese, add one sausage link, cover with vegetables and serve with a salad.



4 large tomatoes

1/2 red onion

30 Kalamata pitted olives

1 and a 1/2 12oz jar Marinated Artichokes

10 fresh basil leaves

2 Tbsp Balsamic Vinegar

1 tsp  Olive oil

1 Tbsp white wine

1 tsp Italian seasoning

1/2 C Feta crumbled cheese

salt and pepper to taste


Quarter the tomatoes, and scoop out the seeds. Cut the tomatoes into bite size pieces.

Slice the Kalamata olives in half.

Slice the red onion into thin rounds and then in half.

Chop the basil leaves.

Drain the juice from the jar of artichokes, cut any large pieces in half.

Pour the preceding items into a large bowl.

Add a dash of salt and ground pepper

In a small bowl mix the olive oil, balsamic vinegar, wine, and Italian dressing. Add dressing to contents of large bowl and gently mix.

Add the feta cheese and gently mix.


This is an easy and super refreshing summer drink.

grapefruit and basil martini

Recipe serves 1


4 oz fresh squeezed red grapefruit

2 oz vodka

1 basil leaf – minced and ground

1 basil leaf for garnish

1/2 tsp simple syrup


For simple syrup: add 1/2 cup sugar and 1/2 C water to saucepan and heat on medium. Stir until the sugar dissolves, a couple minutes, and then remove from heat (there will be a great deal of simple syrup left over for other drinks).

Mince and grind one basil leaf.

To shaker add ice, vodka, squeezed red grapefruit juice, minced basil, and simple syrup.  Shake and then pour through strainer into a martini glass straight up or on ice.

And that’s all there is to making an awesome summer drink.

(PS drink responsibly and don’t drink and drive).


My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,




Recently discharged unofficial Army Ranger Amber Reyes, now residing in Los Angeles, meets ex-FBI agent Jack Fields.  They merge their formidable skills to form 3-D Security.  A London insurer hires them to do a simple security review of a firm that stores gold for the wealthy.  Now all they need to do to grow their new client is live long enough to thwart an elaborate gold heist. Available in select bookstores and all e-book formats.

Available in select bookstores, all e-book formats, and through http://www.rogerscouton.com
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