Provolone & Pancetta Stuffed Chicken Breasts

1 tsp. plus 1 1/2 cups olive oil
6 oz. pancetta, cut into 1/4" dice
2 garlic cloves, minced
1 Tbsp. minced fresh sage
5 boneless, skinless chicken breast halves, each about 8 oz., pounded 1/2" thick
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
4 egg whites, lightly beaten
3 1/2 cups toasted bread crumbs

In a frying pan over medium-high heat, warm 1 teaspoon of oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.

Create a pocket in each chicken breast. Season chicken on both sides with salt and pepper. Stuff each breast with 2 tablespoons of cheese and 1 tablespoon pancetta mixture. Set chicken on wire rack-lined baking sheet; place in freezer for 5 minutes.

Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate for 15 minutes.

In wide pan over high heat, heat 1 1/2 cups of oil. Fry chicken in batches, 5 to 6 minutes. Turn chicken; reduce head to medium. Cook until chicken is cooked through, 7 to 8 minutes. Add more oil if necessary. Drain on paper towels.

Serves 5

I found this delicious recipe in a Williams-Sonoma catalog.

One-Hour French Bread

1 1/2 cups warm water
1 Tablespoon honey
1 1/2 teaspoons salt
1 1/2 Tablespoons Active Dry Yeast
3-4 cups flour (any combination of white and whole wheat)

Preheat oven to 375°.

Combine water, salt, honey and yeast in a medium bowl. Let sit 5-10 minutes, until bubbling.

Add flour, stirring with a wooden spoon, until dough is no longer sticky. Roll dough into a 12-14" roll (or divide in half and roll into two long skinny baguettes). Place dough on a cookie sheet (not a bread pan), greased or sprayed with non-stick spray. Cover dough with damp dish towel and allow it to sit in a warm location for 30 minutes.

Cut diagonal slits, 1/2" deep, on top of the loaf. Spray with salt water, if desired.

Bake 20-30 minutes.

I discovered this recipe by Sadge over on Simple, Green, Frugal Co-Op. It's the easiest recipe and, oh, so delicious!!

Note: The original recipe calls for a 450 degree oven; rising time of 20 minutes; baking time of 20 minutes. I've adjusted the oven temp, prep and baking time to my personal preference in order to achieve a less dense & doughy loaf of bread.

Beef Ravioli in Basil-Cream Sauce

1 (24-oz.) package frozen beef ravioli
2 Tbsp. butter
1 (8-oz.) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10-oz.) can diced mild tomatoes and green chiles, drained
2 Tbsp. chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm in separate dish.

Melt butter in Dutch oven over medium-high heat. Add mushrooms and next 3 three ingredients; saute 6 minutes. Stir in tomatoes and green chiles, basil, and cream; bring to a gentle boil. Reduce heat, and simmer (uncovered), stirring occasionally, 5 minutes. Stir in cheese, salt and ravioli, tossing to coat.

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes

Notes:

This is such a delicious recipe. I like to sprinkle a small handful of toasted pine nuts on each serving. I've also added pan-seared shrimp and scallops when I've wanted a heartier meal. I usually substitute the beef ravioli with cheese-filled when adding the seafood.

Recipe discovered in Southern Living Christmas Cookbook: All-New Ultimate Holiday Entertaining Guide

Better Than Sex Cake

(Click on photo for larger view)

1 box Duncan Hines butter cake mix
1 8-oz. package chocolate chips
1 8-oz. package pecans, chopped (optional)
1 box instant vanilla pudding mix
1/2 box unsweetened German chocolate, grated
1 8-oz carton sour cream
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1 stick unsalted butter, room temperature

Preheat the oven to 350 degrees. Mix all the ingredients with the cake mix. Pour into a greased and floured Bundt pan. Bake 1 hour. When the cake is cool, make the icing.

Frosting

1 8-oz package cream cheese, at room temperature
1 box confectioners' sugar (3 3/4 cups)
1 teaspoon vanilla
Chopped nuts
Flaked coconut

Cream together the cream cheese and sugar. Add the vanilla. Ice the cake. Sprinkle with the nuts and coconut.

I discovered this recipe in Michael Lee West's Consuming Passions: A Food-Obsessed Life, which I reviewed here. I have to say it was a bit of a challenge trying to figure a few essential details! For instance, how many servings in a box of instant vanilla pudding mix? 4 or 6? How many ounces are in 1/2 a box of unsweetened German chocolate? 4? Now that confectioners' sugar (powdered sugar) comes in a bag, how do you know how many cups are in a box? Thank goodness for Google, at least on that last question. I went with a 4 serving size box of pudding and a 4 oz box of chocolate. I'm happy to report that the cake was delicious!

One more thought. This cake is so yummy, you could serve it without any frosting and still have a hit. I don't care for coconut, so I left that (and the chopped nuts) out of the frosting. Maybe that's why it tasted too sweet. The nuts and coconut might help cut that extra-sugary taste.

Tequila Shrimp & Orzo

1 pound large shrimp in shell (21-21 per pound), peeled and deveined
1/2 pound large bay scallops, rinsed and halved
2 Tbsp. unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema* or sour cream

Garnish:
1 scallion, thinly sliced
Quartered limes

Orzo (or rice pilaf), prepared

Gently pat-dry seafood with paper towels.
Heat butter in a large skillet over medium-high heat until foam subsides.
Sauté shrimp and scallops, turning, until just cooked through, 3-5 minutes.
Reduce heat and add tequila, then increase heat back to medium-high.
Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).
Cook, shaking skillet gently, until flames subside.
Remove from heat and stir in crema.

Serve over cooked orzo (or rice) with a garnish of scallions and a squeeze of lime juice.


*Crema is a Mexican version of sour cream or Creme Fraiche.

Notes: I discovered this recipe over at Dine & Dish this past summer. Not only is Kristen a great cook, but she writes wonderful posts. I've been following her blog for quite some time now and always enjoy dropping in to see what she's cookin' up!

I've made this dish a couple of times and it's been a huge hit with my husband. I discovered a few modifications in the comment section on Epicurious (from where the recipe originates) and each time it's turned out just as yummy.

1. Since we love scallops, I decided to reduce the original amount of shrimp and add some scallops.

2. I like to cook the orzo in chicken broth with a couple of tablespoons of tomato paste.

3. I measured out the Crema and allow it come to room temperature so it doesn't reduce the temperature of the cooked seafood when added.

4. Cilantro is a nice garnish, if you're a fan. I'm not, although my husband is.

5. Lime juice goes with just about everything Mexican.

Capellini with Shrimp and Creamy Tomato Sauce

3 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined
3 large garlic cloves, minced
1/4 tsp. dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp. fresh lemon juice
1/2 lb. capellini (angel-hair pasta)

Bring a large pot of water to boil. Cook capellini according to package directions, until al dente. Drain and set aside.

While pasta is cooking, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Do not overcook! Remove shrimp from pan and set aside.

Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Return shrimp to sauce and cook just long enough to heat. Serve over hot pasta.

Yield: 4 servings

Notes:

I added some large scallops (halved) to this dish, searing them along with the shrimp. This is a very quick and delicious meal. All you need to add is some crusty French bread and a crisp green salad.

Original recipe from Gourmet magazine (Paul Grimes)

Crab Cakes

1 Tbsp. butter
1 green onion, finely chopped
2 Tbsp. finely chopped red bell pepper
1 garlic clove, minced
3 Tbsp. heavy cream
1 Tbsp. Dijon mustard
1 egg
1/2 tsp. minced fresh parsley (Italian/Flat leaf)
Cayenne pepper
1/2 cup bread crumbs
1 lb. white or claw crabmeat, picked free of any bits of shell

1/2 cup bread crumbs
1/4 cup grated Parmesan
3 Tbsp. vegetable oil

Melt 1 tablespoon of butter in heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until the pepper is tender, approximately 3 minutes. While vegetables are cooking, mix the cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs in a large mixing bowl. When vegetables are done, add them to the bowl, mixing well. Gently fold in the crab meat.

Form the mixture into 8 patties, about 1/2-inch thick. In another mixing bowl, combine the remaining 1/2 cup bread crumbs with the Parmesan. Gently pat this topping onto both sides of the patties. Place on a plate, cover with plastic wrap and refrigerate until firm, about 2 hours.

After crab cakes have had time to chill, heat a large skillet with 3 tablespoons of vegetable oil. Sauté the crab cakes in the hot oil for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree (F) oven.

Serve with a small dollop of dill sauce on top of each crab cake.

Yield: 4 servings

Adapted from original recipe by Paula Deen

Notes:

I've tried a couple of recipes for crab cakes and these are by far the best! My husband and I love them so much and can make a meal of them when combined with a large green salad.

The original recipe calls for 2 tablespoons of butter (combined with 2 tablespoons of oil) for frying. I think the straight oil makes for a crispier cake. I used Japanese Panko bread crumbs instead of regular bread crumbs. I used 2-6 oz. cans of crab (drained), so I wound up with a little less than the specified pound. It didn't seem to make a difference.

Dill Sauce

3/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp. fresh lemon juice
1 1/2 tsp. dried dill weed or 1 Tbsp. fresh dill sprigs, minced
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. Dijon mustard (optional)

In a bowl, combine all ingredients and blend (by hand) until smooth. Cover and chill.

Yield: 1 cup

Recipe adapted from San Juan Classics Cookbook

Walnut Salad Dressing

1 green onion (chopped fine)
1/2 tsp. flat-leaf parsley (minced)
1 clove garlic (minced)
1 1/4 tsp. salt
1/4 tsp. white pepper
1 tsp. paprika
1/2 Tbsp. dried tarragon
1 1/2 Tbsp. sugar
1/4 cup finely chopped walnuts
1 1/2 Tbsp. tarragon vinegar
1 3/4 cups mayonnaise
2/3 cup buttermilk

Combine all ingredients and mix well. Store in refrigerator for up to 2 weeks.

Yield: 1/2 quart

Notes:

I like to had a handful of coarsely chopped walnuts, as well as the finely chopped portion.

We got this recipe from one of our favorite restaurants in Fort Worth, Texas. Unfortunately, Waterstreet has since closed.

Pasta with Sausage and Cream Sauce

1/4 cup butter
1 1/2 pounds sweet Italian sausage, casings removed
2 cups heavy cream
1 cup dry white wine
1 Tbsp. minced fresh Italian parsley
1/2 tsp. nutmeg
1/2 cup freshly grated Parmesan cheese
12 oz. pasta, cooked al dente and drained


1/2 cup freshly grated Parmesan cheese
1 Tbsp. minced fresh Italian parsley

In a large skillet, melt butter. Stir in sausage and fry until brown. Remove sausage and drain grease. Return sausage to skillet and stir in cream, wine, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan. Simmer for 3-4 minutes

Cook pasta according to package directions. Drain and place pasta in heated serving dish. Stir in 2 tablespoons of sausage mixture and remaining 1/2 cup Parmesan. Toss until pasta is coated. Pour remaining sausage mixture over pasta. Sprinkle with 1 tablespoon parsley.

Yield: 6 servings

Notes:

This is excellent on basil-flavored fettuccine. I've added sautéed asparagus, mushrooms and tomatoes to the mixture, as well. I don't bother with the heated serving dish.

Adapted from Creme De Colorado Cookbook

Grilled Rosemary Chicken in Herb Vinaigrette

1/4 cup dry white wine
1/4 cup rice vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1 garlic clove, minced
1/4 cup olive oil
1/4 cup canola oil
Salt and pepper to taste
3 Tbsp. chopped fresh rosemary
3 Tbsp. chopped fresh marjoram

1 (3-pound) chicken, butterflied

For the vinaigrette, process the wine, vinegar, Dijon mustard, Worcestershire sauce and garlic in a blender or food processor until blended. Add the olive oil and canola oil gradually, processing constantly until thickened. Season with salt and pepper. Add the rosemary and marjoram. Process just until blended.

For the chicken, pierce the chicken with a sharp knife and arrange in a shallow dish. Pour the vinaigrette over the chicken, turning to coat. Marinate, covered, in the refrigerator for 6 to 8 hours, turning occasionally; drain.

Grill the chicken over medium-high heat (grill lid closed) until cooked through, turning occasionally.

Serves 6

Notes:

I didn't have any fresh herbs, so I used dried rosemary and marjoram. Rather than butterfly a whole chicken, I used one cut-up chicken. I grilled it the pieces for about 20 minutes total.

Original recipe from Colorado Colore: A Palate of Tastes

Roasted Lime-Cilantro Eye of Round Roast Tacos

8 garlic cloves
1 jalapeno pepper, seeded and diced
1/4 cup chopped fresh cilantro
1/4 cup fresh-squeezed lime juice
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1 Tbsp. coarse-grain salt
1 Tbsp. olive oil
1 (4.5-pound) eye of round roast

Corn or flour tortillas, warmed

Garnishes:

Diced fresh tomatoes
Shredded cheddar and/or Jack cheese
Sour cream
Pico de Gallo
Guacamole
Cilantro

Process the first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides of bowl.

Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours. Unwrap roast; place in a 13-x 9-inch pan.

Bake, covered, at 325° for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping.

Serve with warm tortillas, tomatoes, cheese, guacamole, salsa, and sour cream.

Makes 12 servings

Notes:

I only used half the amount of beef (and the full amount of ingredients for the paste) and it still made plenty of meat for several meals (for two adults). I didn't include the garlic, so rather than a paste, I wound up with a marinade. I simply placed the meat in a large Ziploc bag, added the marinade and let it sit in the refrigerator over night, turning occasionally.

I also didn't bother with the 1-inch cuts in the roast.

I didn't have coriander seeds or cumin seeds, so I used 2 teaspoons of dried ground coriander and cumin. I probably could have even gone with a full tablespoon of each.

Instead of roasting the meat in the oven, I used my crock pot, cooking it for 8 hours on the low setting. It turned out great!

This is a nice alternative to my pork carnitas. Delicious for tacos, enchiladas, or mixed with scrambled eggs (Machaca Con Huevos).

Adapted from Southern Living magazine (April 2004)

Navy Bean and Ham Soup

1 lb. dried navy beans
6 cups water
1 cup chopped carrots
1 cup chopped celery
2 cups diced potatoes
1 tsp. garlic powder
1 tsp. minced onion
2 tsp. salt (optional)
1/2 tsp. ground white pepper
1 cup diced smoked ham
2 bouillon cubes (chicken-flavored)
1 Tbsp. chopped chives

The night before, place the dried beans in a large pot. Cover with water and soak overnight.

The following morning, drain the water and place the beans in a 4-quart crock pot. (Or, simply use 3-4 cans of navy beans.)

Add 6 cups of water and the remaining ingredients to the crock pot. Stir well and cover.

Cook on low setting for 8-10 hours (or high setting for 5-7 hours).

Yield: 6-8 servings

Notes:

I've always made this with canned beans. I like to throw in a ham bone and usually use the meat from a honey-baked spiral ham.

Warning: Do not feed the leftovers to your dog! ;)

Artichoke Dip

2 cups canned artichoke hearts, drained and quartered
2 Tbsp. olive oil
2 cloves garlic, minced

8 oz. cream cheese, softened at room temperature
1 cup mayonnaise
1 cup grated parmigiano
1 cup sour cream
Dash cayenne pepper
Salt & pepper to taste

2 Tbsp. plain breadcrumbs

Sauté artichokes and garlic in olive oil over medium-high heat for a few minutes until artichokes have a little color.

Meanwhile, in a medium bowl, combine next 7 ingredients. Add cooked artichokes and garlic. Place in small casserole dish and top with breadcrumbs.

Cover and bake at 375 degrees until bubbly (about 25-30 minutes).

Serve with cracker bread or toasted baguettes.

Alternate:

Substitute 1 cup crab meat for 1 cup artichoke hearts. Pinch of bay spices, basil and oregano.

Notes:

I had this at a dinner party several years ago and have since decided it is by far the best artichoke dip I have ever tasted. I serve it with Panera's Asiago Cheese Demi bread (untoasted slices). The combination of flavors is marvelous. I could eat this and a Caesar salad and call it dinner.

The recipe originates from Cristina's of Sun Valley.

Roasted Shrimp & Orzo

Kosher salt
Olive Oil
1/2 lb. orzo (rice-shaped pasta)
1/4 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
1 lb. shrimp, peeled and deveined (16-18 count)
1/2 cup minced scallions, white and green parts
1/2 cup fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 hothouse cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
1/4 lb. good feta cheese, large-diced

Preheat oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1 teaspoon salt, and 1/2 teaspoon of pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Serves 3-4

Note: This is half the original recipe (which serves 6). I would strongly recommend either omitting the red onion or reducing the amount, as this has far too much onion. I'm not even sure if you need the red onion with the scallions. The herbs seemed a bit overwhelming, too, so adjust to your own preference. I used a basil-tomato flavored feta.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Seafood Pasta

2-3 green onions, chopped
8 oz. button mushrooms, cleaned and sliced
2 garlic cloves, minced
2 Tbsp. olive oil
1 large tomato, seeded and diced
1 cup half-and-half
1 Tbsp. flour
1/4 tsp. salt
1/2 Tbsp. tomato paste (optional)
1/4 cup dry white wine
2 Tbsp. butter
1/2 pound bay scallops, drained
1/2 pound large shrimp, peeled and deveined
8 oz. angel hair pasta
Grated Parmesan cheese

Bring a large pot of water to boil for pasta.

While water is heating, sauté onion, mushrooms and garlic in hot oil in a large skillet over medium heat until tender. Add tomatoes and cook for 2-3 minutes.

Stir the half-and-half and flour together in a measuring cup. Add to vegetable mixture, along with the wine, salt and tomato paste (if desired).

Start cooking the angel hair pasta.

In a separate skillet, sear scallops and shrimp in 1-2 Tbsp. butter for 2-3 minutes. Add to vegetable mixture and continue to gently simmer until the pasta has finished cooking.

Drain pasta and gently toss with seafood mixture. Sprinkle with Parmesan cheese, if desired.

Serve with hot, crusty French bread and a green salad.

Notes: I have no recollection of where I found this recipe. It's gone through several transformations over the years. The original recipe didn't include shrimp, mushrooms, tomato paste or wine. In addition to these modifications, I added the searing step. I use a white zinfandel, but any dry white wine would be fine. A couple of squeezes of fresh lemon juice would also be good.

Beef Bourguignon

1.5 lbs. boneless beef chuck, cut into 2-inch chunks (discard large pieces of fat)
1-2 Tbsp. butter
3-4 slices bacon, cut into bite-size pieces
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 potatoes, peeled and chopped
1 tsp. salt
Freshly ground pepper
1/2 tsp. dried thyme
1 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 bay leaf
1 3/4 cup red wine (preferably a Burgundy or Pinot Noir)
1 dozen pearl onions
8 oz. button mushrooms, cleaned and quartered

In a large skillet, working in small batches, brown meat in 1 tablespoon of butter. Add more butter as needed. Place browned meat in a large Dutch oven.

Cook bacon in skillet until crisp and brown. Drain on paper towels. Drain all but 1-2 tablespoons of bacon fat; sauté onion and carrot in bacon grease until tender; add to meat.

Season meat mixture with salt, pepper and thyme. Sprinkle with flour. Add tomato paste and bay leaf. Stir to combine. Add red wine; cover and simmer gently over low heat until tender (approximately 3 hours).

Meanwhile, bring a small saucepan of water to boil. Add pearl onions and blanch for 3-4 minutes. Drain, rinse under cold water and peel skin from onions.

Clean and quarter mushrooms. Sauté in 1-2 tablespoons butter until tender. Using slotted spoon, remove from buttery pan and set aside.

Bring another pot of water to boil. Cook cubed potatoes for approximately 20 minutes, until tender. Do not over cook! Drain and set aside.

When meat is tender, add onions and mushrooms. Continue to simmer for 15 minutes. Add potatoes and simmer for another 15 minutes.

Season to taste and serve in shallow rimmed bowls with crusty French bread.

Delicious with Spinach Salad.

This recipe was given to me by my friend, Mary Kate. She and Josh had us over for a wonderful dinner and after the first bite, I knew I had to get the recipe! Thanks, MK!

Spinach Salad with Poppy Seed Dressing

1 lb. fresh spinach
1/2 lb. fresh mushrooms, sliced
3 hard boiled eggs, chopped
12 oz. bacon, cooked and crumbled (not too small)
Poppy seed dressing (recipe follows)

Removed stems from spinach and wash several times in cold water. Drain and refrigerate at least 2 hours.

At serving time, fill bowl with spinach and arrange mushrooms and chopped eggs on top. Sprinkle cooked bacon pieces over all and top with a generous amount of poppy seed dressing. Toss to coat.

Poppy Seed Dressing

1 cup canola oil
1/2 cup cider vinegar
1/2 cup sugar
1 tsp. salt
1/2 Tbsp. dry mustard
1/2 Tbsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. poppy seeds

Mix all ingredients; using whisk, whip until thoroughly blended. Let rest 10 minutes and whip again. Stir before using.

Yield: 1 pint (2 cups)

Dressing keeps at least 2 weeks in refrigerator.

Note:

I use my Braun MR430HC Multiquick Deluxe Hand Blender & Chopper to mix the dressing ingredients. It makes a very nice creamy dressing.



This is another fabulous recipe from one of our visits to The Mast Farm Inn in Valle Crucis, North Carolina.

Adapted from Mast Farm Inn Family Style Cookbook

Chicken Piccata

4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
4-6 Tbsp. olive oil, divided
3 Tbsp. unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons, approx.)
1/2 cup dry white wine
Chopped fresh flat-leaf (Italian) parsley and sliced lemon, for garnish

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between plastic wrap and pound it out to 1/4-inch thick. Sprinkle both sides with kosher salt and pepper.

Mix flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a shallow plate. In a second plate (or shallow bowl), beat eggs and 1 tablespoon water together. Place the bread crumbs on a third shallow dish. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg mixture, followed with the bread crumbs.

Heat 2-3 tablespoons of olive oil in a large skillet over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until just browned. Place them on the sheet pan while you cook the remaining chicken. Heat more olive oil in the pan and cook the remaining 2 chicken breasts. Place them on the same sheet pan and place the pan in the oven, baking for 5-10 minutes while you make the sauce.

For the sauce, wipe any remaining oil from the skillet with a dry paper towel. On medium heat, melt 1 tablespoon of the butter. Add lemon juice, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Remove from heat and add the remaining 2 tablespoons of butter; whisk to combine.

Spoon a portion of sauce over each chicken breast; garnish with a slice or two of fresh lemon and chopped parsley.

Serve 4

Notes:

The texture of the breaded cutlets is fabulous! Nice and crispy on the outside; moist and tender on the inside. Perfect. I think the key lies in the short frying time, followed by baking in a fairly hot oven. The parchment paper absorbed a lot of the excess oil, which helps keep the cutlet from getting too greasy. However, the sauce needs to be doubled, at least for this family! I think I would add more butter and wine and keep the lemon juice amount as is. A small amount of heavy cream might be a nice addition to help stretch the sauce a bit.

I didn't use nearly all of the flour. Next time, I'll start with half a cup and add more as needed.

I served the chicken with angel hair pasta, but a nice rice pilaf would be tasty, too.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Lemon Chicken with Rosemary Orzo

2 medium zucchini
3 plum tomatoes
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-inch strips
1 tsp. paprika
1 1/2 cups orzo
1 large shallot, minced
2-3 garlic cloves, chopped
1 (14-ounce) can chicken broth
1 medium green bell pepper, chopped*
2/3 cup dry white wine
2 Tbsp. lemon juice
2 Tbsp. capers*
1 1/2 Tbsp. chopped fresh rosemary, or 1 1/2 tsp. dried rosemary
1/2 tsp. salt
Paprika to taste

Cut the zucchini lengthwise into quarters; cut each quarter crosswise into slices. Cut the tomatoes into quarters and slice. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and 1 teaspoon paprika and mix well.

Stir-fry for 3 to 4 minutes or until the chicken is brown. Stir in the orzo, shallot and garlic. Stir-fry for 1 minute or until light brown. Stir in the broth and cover. Bring to a boil; reduce the heat.

Simmer for 5 to 8 minutes or until the orzo is al dente and most of the liquid has been absorbed. Fold in the zucchini, tomatoes, bell pepper and wine. Simmer, covered, for 5 minutes or until the vegetables are tender-crisp and the pasta is tender; do not overcook the vegetables. Stir in the lemon juice, capers, rosemary and salt and sprinkle with paprika to taste just before serving.

Serves 4

*Notes: I prefer red, yellow or orange bell peppers, as they are a bit sweeter than green bell peppers. I don't care for capers and didn't miss them one bit!

This is such a delicious and easy meal. Next time around, I think I'll toss in a half pound or so of shrimp. Yum!

Original recipe adapted from Colorado Colore: A Palate of Tastes

Rocky Mountain Potato Chowder

1/4 lb. (4-6 slices) bacon, cut into small pieces
1 bunch green onions, thinly sliced (include green tops)
2-14 1/2 oz cans low-sodium chicken broth (3 1/2 cups)
3-4 potatoes (1 1/2 lbs.), peeled and cubed
1 cup sliced carrot
1 red bell pepper or 1/2 lb. tomatoes, seeded and diced
1 medium zucchini, sliced
1 cup corn kernels
1/2 Tbsp. dried thyme
2 cups shredded or cubed cooked turkey or chicken
2 cups low-fat milk
2 Tbsp. cornstarch
Salt & pepper to taste

In a large heavy pot over medium heat, brown bacon. Drain on paper towels and set aside.

Pour off remaining bacon fat and add green onions (reserve 1/2 cup dark tops) to the pot; stir and cook for 1 minute.

Add broth and potatoes; cover and cook 10 minutes or until potatoes are not quite tender.

Add carrots, cooking 5 minutes more.

Add bell pepper, zucchini, corn and thyme; cook until vegetables are tender.

Add turkey/chicken and reserved onion tops.

Mix milk with cornstarch and add to soup.

Bring to boil, stirring constantly (about 1 minute), until soup begins to thicken slightly.

Season with salt and pepper. Top with bacon pieces right before serving.

Makes 2 1/2 quarts; 6 servings

Notes:

The original recipe calls for quartered potatoes. I like a smaller bite-size piece, so I adjusted the cooking time a bit so they wouldn't get mushy. Also, I like my bacon crispy, so instead of keeping it in the pot with all the vegetables and broth, I add the cooked pieces to the individual soup bowls before serving. I generally need to thin the chowder with a bit of water or broth when serving leftovers, as most of the liquid disappears with the initial servings. As with most soups, you can add or delete any of the vegetables to suit your personal tastes.

Roast with Onion-and-Mushroom Gravy

1 (2.5 lb.) boneless beef chuck shoulder roast, trimmed
3/4 tsp. pepper
1 (14-oz.) can low-sodium beef broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (1.0-oz) envelope dry onion soup mix
2 Tbsp. cornstarch
2 Tbsp. water

Sprinkle roast with pepper; place in a 5-qt. slow cooker (crock pot). Add beef broth, cream of mushroom soup, and onion soup mix.

Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 7 hours or until tender. Transfer roast to a serving platter, reserving juices, keep warm.

Whisk together cornstarch and water; slowly whisk into juices in slow cooker. Increase heat to HIGH, and cook uncovered, 1 minute or until slightly thickened, whisking frequently.

Serve roast with gravy.

This is so delicious and tender. It's wonderful with mashed potatoes and green beens. A perfect comfort meal for wintertime.

Serves: 6
Prep: 6 minutes
Cook: 8 hours

Discovered in Southern Living Slow-Cooker Cookbook

Mediterranean White Bean Soup

3 links Sweet Italian Sausage (casings removed)
1/8 cup olive oil
1/2 medium-size onion, chopped
3 cups fresh tomatoes, chopped
8 oz. fresh mushrooms, diced
1 cup small bow-tie whole grain pasta (uncooked)
1/4 cup fresh parsley, chopped
1 can Great Northern beans
1/2 tsp. salt
1/4 tsp. black pepper
3 cups water
pinch cayenne pepper

Remove sausage from casing and brown meat in a medium-size dutch oven, breaking up into bite-size pieces. Drain sausage on paper towels and set aside.

Heat olive oil in dutch oven and sauté onions and tomatoes over medium-high heat for 5-7 minutes. Add remaining ingredients (including cooked sausage), reduce heat to medium-low, cover, and simmer for 20-40 minutes.

Serve with fresh grated parmesan cheese.

Adapted from original recipe found in Gary Null's Power Foods: The 15 Best Foods for Your Health

Curried Chicken Salad with Peanuts

2 tsp. extra-virgin olive oil
1 1/2 lbs. boneless, skinless chicken breasts
2 Tbsp. fresh lemon juice
12 oz. snow peas, trimmed and cut into 1/2-inch pieces
1/2 cup nonfat or low-fat plain yogurt
1/4 cup mayonnaise
1 Tbsp. curry powder
2 tsp. Dijon mustard
1 tsp. finely grated lemon zest
1/4 tsp. salt
2 celery stalks, finely chopped
1 small bunch scallions, chopped
Freshly ground black pepper
1/3 cup unsalted roasted peanuts, chopped

In a large nonstick skillet, heat oil over medium-high heat. Add chicken and 1 tablespoon of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2-inch cubes.

While chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Drain snow peas in a colander and immediately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.

In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt, and remaining 1 tablespoon lemon juice. Add chicken, snow peas, celery, and scallion to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates, sprinkle with peanuts, and serve.

Note: If the chicken is too thick, place it between a large piece of plastic wrap and gentle pound it with a kitchen mallet. It will cook much more evenly if it's not plump in the middle.

This is delicious and would be great in a pita pocket!

Recipe from The South Beach Diet Taste of Summer Cookbook

Shrimp and Celery Salad

1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 Tbsp. fresh lime juice
1 Tbsp. grated lime zest
1 1/2 tsp. curry powder
1/4 tsp. salt
1 1/2 lbs. peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded and thinly sliced

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.

Makes 4 (1 1/2 cup) servings

Note: This would be great in a pita sandwich.

Recipe from The South Beach Diet Quick & Easy Cookbook

Turkey Tenderloins and Mixed Sweet Peppers

1 lb. turkey breast tenderloins
3 medium red, yellow, orange or green bell peppers, cut into 1/4-inch strips
1 Tbsp. olive oil
2/3 cup chicken broth
1 tsp. dried basil leaves
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
3 Tbsp. white wine vinegar
1 Tbsp. cornstarch

Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.

Heat olive oil in skillet. Add bell peppers and cook over medium heat about 3 minutes, stirring frequently, until crisp-tender. Stir in broth, basil, salt and cayenne pepper. Heat to boiling; reduce heat. Return turkey to skillet. Cover and simmer about 10 minutes, stirring occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut.

Remove turkey from skillet; keep warm. Push bell peppers from the center of the skillet. In small bowl, mix vinegar and cornstarch; stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir peppers into sauce to coat. Cut turkey into thin slices. Serve turkey with sauce.

Notes: The original recipe didn't call for it, but I decided to add some olive oil to stir-fry the bell peppers. Next time, I plan to add more vegetables (broccoli, carrots, scallions, etc.). I also plan to use a little less red pepper, as this was a bit spicy. If you like, I think it would be delicious with basmati rice or soba noodles, although that would increase the carb count.

Adapted from Betty Crocker Low-Carb Lifestyle Cookbook: Easy and Delicious Recipes to Trim Carbs and Fat.

Crispy Baked Cod

1 cup Japanese breadcrumbs (panko)*
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. grated lemon rind
1 tsp. minced garlic

6 (6-oz) cod fillets
1 tsp. salt
2 Tbsp. butter, melted

Combine the first 4 ingredients in a small bowl.

Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter.

Bake at 400 degrees for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

Cut meaty fish such as grouper, wreckfish, and snapper into strips for easier cooking.

Notes: I used both Cod and Tilapia. I didn't need to cook the Tilapia quite as long, but both were delicious. Quick and easy!

Recipe from Southern Living Magazine

Georgie's Oriental Shrimp Kabobs

2/3 cup dry sherry
2/3 cup soy sauce
2/3 cup olive oil or peanut oil
1/2 teaspoon powdered ginger
1/2 teaspoon freshly grated lemon zest
1 clove garlic, crushed
Fresh lemon juice
1 lb. raw shrimp, shelled and deveined
3/4 lb. fresh mushrooms, stemmed
1/4 lb. bacon, cut into 2" lengths
Cherry tomatoes
Onion wedges
Zucchini wedges
Bell pepper wedges

In a large bowl, combine sherry, soy sauce, oil, ginger, lemon zest and garlic.
Sprinkle a little lemon juice over shrimp.
Place shrimp in bowl with marinade.
Refrigerate no more than 1 hour.
On metal skewers, alternate shrimp with vegetables and bacon.
Grill on BBQ over medium heat, turning frequently and basting with marinade until shrimp are pink (approximately 6-8 minutes).

Excellent with rice pilaf.

Note: I like to add cubes of chicken and steak to the kabobs and I prefer to use a Bermuda (purple) onions rather than a white. I recommend partially frying the bacon ahead of time to insure that it gets completely cooked by the time the kabobs are finished (plus, we like our bacon crispy!).

I'm not sure who the contributor was, but this recipe (which I've always thought of as "Georgie's Oriental Shrimp Kabobs") is an adaptation of Oriental Skewered Shrimp from Even More Special, A Contemporary Collection of Recipes from the Junior League of Durham and Orange Counties, Inc. (1986). I first discovered it a dozen or so years ago, when Rod and I were visiting my Uncle Rick and Aunt Georgie in Durham, North Carolina. Georgie served these delicious kabobs for lunch one afternoon and was kind enough to share the recipe with me. The original calls for shrimp, mushrooms, bacon and water chestnuts, but at some point I made a few modifications to add more veggies (and drop the water chestnuts, which I don't particularly care for). It's been a family favorite ever since.

Strawberry Cobbler

1/4 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 cups fresh strawberries, cut in half lengthwise
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine, chilled

Beat 1/4 cup softened butter at medium speed with an electric mixer.
Gradually add 3/4 cup sugar, beating well.
Add egg and vanilla extract, mixing well.

Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl.
Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Spoon into a greased 8" square baking dish.
Arrange strawberries on top, cut side down.

Combine 1/4 cup flour and 1/4 cup sugar.
Cut in 1/4 cup chilled butter with a pastry blender until crumbly.
Sprinkle over strawberries.

Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean.

Serve warm with ice cream or sweetened whipped cream.

Yield: 8 servings (Yah, right. 6 is more realistic!)

Note: I used a round deep-dish ceramic pie plate instead of the 8" square pan. I also put a cookie sheet on the oven rack below the dish to catch the juices. This is so easy and SO good! I'm going to try it a couple more times with blueberries and peaches. Mmmmmm.

Grilled Chicken Tacos

Click on photo to enlarge

1 cup vegetable oil
½ cup lime juice (2 medium limes)
½ cup chopped fresh cilantro
4 garlic cloves, pressed
2 teaspoons salt
1 tablespoon pepper

6 boneless/skinless chicken breast halves
Corn tortillas
Lettuce, shredded
Monterey Jack and Cheddar cheese, grated
Diced tomatoes
Guacamole
Sour Cream
Salsa
Cilantro

Whisk together first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 to 2 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat for 12 minutes (6 per side). Remove from grill and cut chicken into thin strips.

Just before serving, wrap tortillas in damp paper towel and steam in microwave for 45-60 seconds.

Top warmed tortillas with sliced chicken, lettuce, cheese, tomatoes, guacamole, sour cream, and salsa. Garnish with extra cilantro, if desired.

Shrimp with Feta Cheese

Click on photo to enlarge

1 lb. large fresh shrimp, peeled and deveined
2 tablespoons butter or margarine
1 tablespoon fresh lemon juice
2 green onions, chopped (include some of the tops)
2 tablespoons olive oil
½ cup dry white wine
½ cup clam juice
1 garlic clove, minced
3-4 plum tomatoes, coarsely chopped
2 teaspoons chopped fresh oregano
1 teaspoons chopped fresh basil
1 teaspoons chopped fresh flat-leaf (Italian) parsley
1 cup crumbled feta cheese
1/2 cup heavy cream
Angel Hair Pasta

Prepare pasta according to package. Keep warm in covered pot until shrimp mixture is ready to add.

Melt butter in a large skillet over medium heat. Add shrimp and lemon juice. Sauté 2-3 minutes or just until shrimp turn pink. Remove shrimp from skillet.

Heat olive oil in skillet and add onion, cooking until just tender. Add wine, clam juice, and garlic. Reduce heat and simmer 10 minutes. Add tomato and heavy cream; simmer 5 more minutes. Stir in shrimp, oregano, basil, and parsley. Sprinkle with feta. Gently toss with cooked pasta.

Serve with crusty French bread and crisp salad.

Note: I used dried herbs since I didn’t have fresh. Also, I used Atheno's Sun-dried Tomato & Basil Feta. (It comes crumbled or solid - I buy the solid and cut it up so it doesn't fall apart quite as much as the crumbled) Tasted great!

Salmon Pasta

Click to enlarge

8 oz. farfalle pasta (bow-ties)
2 tablespoons olive oil
2 tablespoons pesto
2 tablespoons butter
3/4 lb. fresh salmon fillet, boned, skinned and julienned
1/4 cup all-purpose flour
3-4 green onions, sliced with some tops
1/4 cup dry white wine or dry vermouth
1 cup heavy cream
1 teaspoon capers (optional!)
1/2 teaspoon dried dill weed (or 1 teaspoon fresh)
1 tablespoon minced fresh parsley (optional)
Salt and freshly ground pepper, to taste
Lemon wedges

In a large pot, cook pasta al dente, according to package directions. Drain, return to pot and toss to coat with 2 tablespoons olive oil and 2 tablespoons pesto. Cover to keep warm.

While pasta is cooking, dust salmon with flour. In a large skillet, heat 2 tablespoons of butter over medium high heat. Add salmon and onions; sauté for 3 minutes. Add wine, cream, capers, dill weed and parsley. Simmer to reduce and thicken sauce, about 5 minutes.

Add salmon mixture to pasta and toss gently. Salt and pepper to taste. Transfer to a warm serving dish. Garnish with lemon wedges and parsley sprigs. Serve immediately.

Yield: 4 servings

Delicious with Caesar salad and garlic/rosemary bread.

Notes: I had a package of Seabear Wild King Smoked Salmon that I combined with some leftover cooked salmon. I didn't need to dust the salmon with flour (since it was already cooked), but went ahead and sprinkled a couple of tablespoons into the sauce to help thicken it a bit. We don't care for capers and didn't miss them. I didn't have any parsley, so I left that out as well. (I assume the recipe calls for flat-leaf "Italian" parsley and not the curly variety.) Next time around, I think I'll add a couple of tablespoons of fresh-squeezed lemon juice to the sauce. Some blanched asparagus tips and sautéed mushrooms would also be a nice addition.

Recipe adapted from San Juan Classics Cookbook

Marinated Chicken Wings

1/4 cup dry white wine
1/4 cup soy sauce
1/4 cup catsup
1/4 cup salad oil
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
16 whole chicken wings, tips removed and wings cut at joint

In a large bowl, combine all ingredients for marinade. Marinate chicken for approximately 4 hours.

Preheat oven to 325 degrees. Line large shallow baking dish with foil and arrange chicken in dish. Bake for 1 1/2 hours. Baste and turn every 30 minutes.

Remove chicken from oven and transfer to a serving platter.

Serve hot or cold.

Yield: 32 pieces

Excellent with White Barbecue Dipping Sauce

Note: I made this for an appetizer for a dinner party and it was a huge hit. I made it again (for the photo-op) for dinner one night, but left the wings intact since my husband loves the tips. I also turned the heat up (350) during the last 30 minutes so the wings would get a little crispier.

Recipe from the San Juan Classics Cookbook (purchased at the Griffin Bay Bookstore in Friday Harbor, WA.)

White Barbecue (Dipping) Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 Tbsp. coarse ground pepper
1 Tbsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
2 tsp. horseradish (optional)

Mix all ingredients until well blended. Chill for two hours.

Keeps in 'frig for up to one week.

Note: This is absolutely delicious on wings! I suspect it's good on just about anything! I don't care for horseradish, so I left it out. This makes a lot (1 3/4 cups)! I cut the recipe in half and still had plenty left over.

Recipe from Southern Living Magazine (May 2007)

Black Bean Salsa

Click to enlarge

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped
½ purple onion, chopped
1/8 to ¼ cup chopped fresh cilantro (optional)
3-4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon pepper
Garnish: Avocado slices, fresh cilantro

Combine all ingredients in a large bowl.
Cover and chill.
Garnish, if desired, and serve with Fritos or tortilla chips.

Yield: 6 cups

Poppyseed Cake

1 white, yellow, or lemon cake mix
3/4 cup oil
4 eggs
1/2 cup sugar
1 small container sour cream (8 ounces)
1/8 cup poppy seed (I put in a handful)
Granulated sugar for cake pan


Mix all ingredients in a large mixing bowl. Spray cake pan (I use a Bundt pan) with Pam.

Sprinkle bottom of cake pan with a little bit of granulated sugar to lightly coat. Add batter.

Bake cake at 350 degrees for approximately 45 minutes.

Note: I've always used Pillsbury white cake mixes (with the pudding in the mix) for this recipe.

This recipe came to me many years ago from one of Rod's co-workers from his days at Cliffs Notes. Thanks, B.A.!

Rosemary-Lemon Chicken

Cut-up fryer or your favorite chicken pieces (with skin)
4 garlic cloves, smashed into pieces
¼ cup coarsely chopped fresh rosemary
¼ cup fresh lemon juice
½ cup olive oil
Salt and freshly ground pepper
Lemon wedges for garnish

Combine garlic, rosemary, lemon juice and olive oil in shallow dish or Ziploc Bag.

Add chicken, turning to coat with the marinade.

Cover and refrigerate, turning occasionally, for 1-3 hours.

Preheat the grill to medium.

Remove chicken from marinade, letting the excess drain off, and season generously on both sides with salt and pepper.

Discard marinade.

Place the chicken skin side down on the grill and cook for about 15 minutes, or until the skin is well browned. Turn the chicken and cook for another 5-10 minutes longer.

Note: Delicious with pinto beans (simmered with a ½ slice of bacon), corn-on-the-cob, and steamed tortillas with butter. Almost as good as El Pollo Loco, one of our favorite restaurants in San Diego.

Flank Steak Sandwiches with Apple Barbecue Sauce

1 (1 ½-pound) flank steak
Apple Barbecue Sauce (recipe follows)
6 onion rolls, split
6 tomato slices
Leaf lettuce
Purple onion slices (optional)
Coarsely ground pepper

Place steak in a shallow dish or heavy-duty zip-top plastic bag; pour ½ cup Apple Barbecue Sauce over steak. Cover or seal, and chill 8 hours.

Remove steak from marinade, discarding marinade.

Grill steak, covered with grill lid, over medium-high heat (350-400), 5-6 minutes per side or to desired degree of doneness. Do not overcook, though, or meat will be dry and tough.

Cut steak diagonally across the grain into thin strips. Serve on rolls with tomato, lettuce and onion. Drizzle with remaining sauce; sprinkle with pepper.

Yield: 6 servings

APPLE BARBECUE SAUCE


½ cup apple jelly
1 (8-ounce) can no-salt-added tomato sauce
¼ cup white vinegar
2 tablespoons light brown sugar
2 tablespoons water
1 teaspoon hot sauce
¼ teaspoon salt

Bring all ingredients to a boil in a saucepan, stirring until smooth. Reduce heat, and simmer, stirring occasionally, 20-25 minutes.

Yield: 1 and 1/3 cups

Notes: This is so easy and a nice alternative to hamburgers. Great with potato salad, corn and baked beans.