Caesar Salad Beef Burgers on Garlic Crostini

Garlic 1-1/2 lbs. ground chuck 3 cloves garlic, minced 1 tsp. salt 1/2 tsp. pepper salt and pepper 4 Romaine lettuce leaves 1/4 cup freshly shaved or grated Parmesan cheese Romaine lettuce leaves (optional) Crostini: 8 slices sourdough bread (about 4 x 3 x 1/2-inch) Extra virgin olive oil 2 large cloves garlic, cut lengthwise into quarters

1. Combine ground beef, minced garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties, shaping to fit the bread slices. 2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160F) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper, as desired. 3. Meanwhile brush both sides of bread slices lightly with oil. Place bread around outer edge of grid. Grill a few minutes until lightly toasted, turning once. Remove bread slices; from grid. Rub both sides of each slice with a garlic quarter. 4. Place one lettuce leaf on four of the bread slides; top each with a burger. Sprinkle evenly with cheese; cover with remaining bread slices. Cut burgers in half, if desired; arrange on lettuce-lined platter, if desired.

Quesadilla Especial
This dish, which serves 6, can be prepared in 30 minutes and cooked in 10. 5 medium cloves garlic, unpeeled* 1 Tbsp. vegetable or olive oil 1 medium red onion, thinly sliced 1 can diced green chilies, drained (4 ounces) 8 oz. Asiago cheese, thinly sliced** 4 (8") flour tortillas salsa (optional) sour cream (optional) guacamole (optional) cilantro sprigs (optional)

Heat a medium heavy skillet over low heat. Add garlic cloves and cook until garlic skin is dark brown, approximately 15 to 20 minutes. Remove from heat; cool. Peel and slice garlic. Heat oil in same skillet over medium heat. Saut onions until slightly limp, approximately 3 to 4 minutes. Add garlic and chilies. Remove from skillet. Wipe out skillet with paper towel. Place one tortilla in skillet. Arrange one fourth of the cheese on half of the tortilla. Top with one fourth of the onion mixture. Fold remaining half of tortilla over filling. Cook on each side until light brown, approximately 2 to 3 minutes. Remove from skillet and repeat with remaining ingredients. Cut each quesadilla into thirds. Serve immediately. *Note: 5 roasted garlic cloves can be substituted for pan roasted garlic. Roasted garlic in jars is available at many supermarkets.

Potato Skins
6 small Idaho Potatoes 1/2 cup of vegetable or olive oil 1/2 tsp. of salt 1/2 tsp. of pepper 1/2 tsp. of paprika or Cajun seasoning

Potential Toppings: Sour cream Sliced scallions Salsa Guacamole Grated Jack or Cheddar cheese Chili Caramelized onions Stewed tomatoes Peas or corn Ricotta cheese Hot pepper sauce Brush each potato lightly with oil and bake at 375 for approximately 45 minutes. Cut the potatoes in half and scoop out the centers, leaving 1/4 inch of potato attached to the skin. In a small bowl, combine the salt, pepper and paprika. Lightly brush the interior of the potatoes with oil and sprinkle with seasoning. Re-bake skins at 375 for 15 minutes or until golden brown. Serve with toppings and accompaniments.

Spinach and Fontina-Stuffed Portabellas

4 to 6 medium or large portabella mushrooms 1/4 cup olive oil 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1/3 cup prepared chunky tomato sauce 1/2 cup sliced green onions (scallions) 1/3 cup sun-dried tomatoes packed in oil, drained and chopped 1/4 tsp. crushed red pepper 3 oz. (about 3/4 cup) fontina cheese, shredded

Heat oven to 375 degrees F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms with oil; arrange on a baking pan. Bake for 10 minutes, turning once. Meanwhile, in a small bowl, combine spinach and tomato sauce. In another bowl, combine green onions, sun-dried tomatoes and crushed red pepper. Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese. Return to oven until heated through and cheese begins to melt, about 5 to 8 minutes. Serve with additional tomato sauce if desired. Serves 4. Nutritional information per portion: 264 calories, 9 g protein, 8 g carbohydrate, 22 g fat, 390 mg sodium.

Buffalo Chicken Pasta

1 pound mostaccioli, penne or other medium pasta shape, uncooked 1 tsp. paprika 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. black pepper 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 2 tsp. vegetable oil, divided 1-2 tsp. hot sauce 1 cup sliced celery 1/2 cup chopped red onion 1 cup low-fat mayonnaise 1/2 cup low-fat blue cheese salad dressing 3/4 cup skim milk 2 Tbsp. blue cheese, crumbled

Prepare pasta according to package directions. While pasta is cooking, combine paprika, salt, garlic powder and pepper; sprinkle over chicken, stirring to coat. Add 1 teaspoon oil to a large skillet and heat over medium-high heat. Add chicken to skillet and saut over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken from skillet. Add remaining teaspoon of oil to skillet; add celery and onion and saut 2 minutes. Combine mayonnaise, dressing and milk in a small bowl. Add to vegetables in skillet. Add chicken. Stir constantly and cook over medium-low heat until thoroughly heated. When pasta is done, drain and return to pot. Add contents of skillet to pot and mix well. Transfer to serving dish and sprinkle with cheese. Serve immediately. Serve with additional hot sauce if desired. Serves 8.

Chicken Tequila Fettuccine

1 lb. spinach Fettuccine, uncooked 1/2 cup chopped fresh cilantro 2 Tbsp. minced garlic 2 Tbsp. minced jalapeo pepper 3 Tbsp. unsalted butter or margarine 1/2 cup low-sodium chicken broth 2 Tbsp. gold tequila 2 Tbsp. lime juice 3 Tbsp. soy sauce 1-1/4 lbs. chicken breast, diced 3/4-inch 1/2 medium red onion, thinly sliced 1/2 medium red bell pepper, thinly sliced 1/2 medium yellow bell pepper, thinly sliced 1/2 medium green bell pepper, thinly sliced 1-1/2 cups heavy cream

Prepare pasta according to package directions; drain. Saut cilantro, garlic and jalapeo in 2 Tbsp. butter over medium heat for 4-5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency. Set aside. Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes. Toss with hot pasta and serve immediately .

Farfalle (Bow Tie) Pasta with Salmon

1 lb. farfalle pasta 2 Tbsp. virgin olive oil 2 cups sliced leeks 1/2 cup mushrooms 2 Tbsp. butter 6 plum tomatoes, seeded and sliced 1/2 cup half and half 8 oz. smoked salmon, sliced into small matchstick strips

In an 8-qt. pot, boil 6 quarts of water. Add the pasta and boil until tender. In a saut pan, add 1 Tbsp. of olive oil and saut the leeks until translucent. Add the mushrooms and cook for 2 minutes. Add the other Tbsp. of butter, tomatoes and half and half. Cook for 4 minutes or until the sauce starts to thicken. Add the salmon. Keep warm until tossed with the pasta. When the pasta is tender, drain, add the sauce and toss until coated. Top with sliced fresh tomatoes and chopped parsley.

Linguini with Tuna and Calamata Olives

1 lb. linguini 2 Tbsp. olive oil 1 red onion, chopped fine 2 cloves garlic, chopped fine 16 oz. fresh tuna, cut into 1/2" cubes 1 can chopped Italian tomatoes 2 tablespoons tomato paste 3/4 cup pitted calamata olives 3 Tbsp. capers, drained and rinsed

In an 8-qt. pot, boil 6 quarts of water. It is not necessary to salt the water. Add the pasta and boil until tender. In a saut pan, add 2 Tbsp. of the olive oil, the garlic and onions. Saut for 3-4 minutes until the onion becomes translucent. Add the tuna and cook for 1 minute, stirring gently. Add the tomatoes, tomato paste, olives and capers. Over medium heat, cook for 4-5 minutes or until the sauce is piping hot. If the sauce begins to become too thick, add 2 to 3 additional Tbsp. of tomato sauce.

Pasta a la DiGiovanni:
1 medium to large finely chopped onion 1 can anchovy filets packed in olive oil 1 cup frozen peas 6-8 basil leaves 1-2 Tbsp. balsamic vinegar 1/2 cup cream sherry (not cooking sherry!) 1/2 clove garlic Saut the onions, until pearled, with the anchovies (add additional virgin olive oil to taste). Add garlic, salt, fresh black pepper, balsamic vinegar and cream sherry at this time. To increase liquid volume, you may add some hot water from the pasta pot. Add the frozen peas to this sauce about 4-5 minutes before pasta is ready. Add the sauce to completely drained, al dente pasta of your choice (1-2 lbs). Add butter, parmesan or Romano cheese, crushed red pepper, etc. to your liking.... Vabene...Mange!!

Penne Pasta with Lemon Infused Vegetables and Ricotta Salata

1 lb. penne pasta 1 gallon water 2 Tbsp. salt 4-6 oz. virgin olive oil 1 Tbsp. garlic 1 Tbsp. lemon zest 1-2 tsp. red pepper flakes 1 lb. shiitake mushrooms, quartered 1 cup red peppers, diced 1 lb. broccoli, cut into florets 1 large fennel, cut into strips 1 tsp. fresh thyme, minced 1/4 cup Italian parsley, coarsely chopped 1 lb. ricotta salata cheese

Parcook the broccoli and fennel by boiling for 3 to 4 minutes in salted water. Drain and reserve. To cook the pasta, bring the salt and water to a boil. Add the pasta and stir frequently to prevent the pasta from sticking together. Cook until almost tender, appx. 8-10 minutes. Drain and reserve some of the cooking liquid. While the pasta is cooking, heat a large saut pan over medium heat and saut the garlic, lemon zest, and red pepper flakes in the olive oil for 3 to 4 minutes, being very careful not to brown the garlic. Add the red peppers and mushroom and continue to cook until mushrooms are tender. Add the cooked broccoli, fennel and thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid. Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley. Yields 4 to 6 servings. Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor; it is available in most Italian grocery stores.

Spanish Lasagna
6 pieces Lasagna, uncooked 2 tsp. vegetable oil 2 red bell peppers, diced 3 cloves garlic, minced 1 28-oz. can crushed tomatoes 1/2 tsp. salt 1 10-oz. package frozen peas, thawed Pinch saffron Grated zest of 2 oranges 3 cups grated part-skim mozzarella cheese, divided

Cook lasagna according to package directions; drain. Preheat oven to 350 degrees F. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Saut until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture. Spread a little of the tomato mixture in the bottom of a 9 x 13 x 2-inch baking dish. Cover with four pieces of lasagna (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagna. Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes. Serves 8-10

Caribbean Shrimp Salad

1 large head leaf lettuce or any other curly-edged lettuce 1-1/2 cups cooked, cleaned and deveined medium shrimp 1 (16 oz.) can beans of your choice: Black-eyed Beans, Great Northern Means or Nave Beans, drained 2 cups cooked rice 1/2 cup diced green bell pepper 1/2 cup diced red onion 1/3 cup peanut oil 1/2 cup fresh lime juice 1/4 cup chopped fresh parsley or cilantro 1 tsp. hot pepper sauce salt and pepper to taste 2 ripe avocados, peeled, seeded and sliced 2 ripe papayas, peeled, seeded and sliced 1 cup chopped, roasted , unsalted peanuts

Pull lettuce apart. Wash and dry leaves well, Generously line a serving platter with leaves. Refrigerate. Combine shrimp, beans, rice, bell pepper, red onion, oil, 1/4 cup fresh lime juice, parsley or cilantro, hot pepper sauce, and slat and pepper. Stir until well combined. Cover and refrigerate for about 1 hour. Remove lettuce-lined platter and shrimp salad from refrigerator. Using a slotted spoon, carefully place shrimp salad in center of lettuce. Place alternate slices of avocado and papaya around the edge of the shrimp salad. Sprinkle on any remaining dressing and the remaining lime juice. Garnish with chopped peanuts and serve immediately. Servings: 6

Grilled Salmon Salad

Ingredients: For the salmon: four 4-oz. fresh salmon filets 2 tsp. olive oil salt and freshly ground black pepper to taste 1 cup roasted corn sauce (recipe follows) 1 Tbsp. chives, minced 1 cup corn tortilla straw For the avocado relish: 1 ripe California avocado, diced 1 Tbsp. red onion, finely diced 1/4 cup ripe roma tomato, diced 1/4 tsp. jalapeno pepper, diced 2 tsp. cilantro, minced 2 tsp. fresh lemon juice 2 Tbsp. olive oil salt and freshly ground black pepper to taste For the salad greens: 3 oz. baby salad greens 3 Tbsp. olive oil 1 Tbsp. balsamic vinegar 1 tsp. shallots, minced pinch sugar salt and freshly ground black pepper to taste Method : Preheat grill. Prepare roasted corn sauce (recipe below) and reserve keeping warm. Prepare avocado relish by combining avocado, red onion, roma tomato, jalapeno pepper, cilantro, lemon juice and olive oil. Season to taste with salt and freshly ground black pepper. Reserve under refrigeration. Brush salmon lightly with olive oil, season with salt and pepper. Place on grill and cooked until done, 2 -3 minutes on each side. While the salmon is cooking, prepare balsamic vinaigrette by combining ingredients as listed. When the salmon filets are cooked, toss baby lettuces with balsamic vinaigrette. Place dressed greens in center of serving plate. "Offset" salmon filet in center of plate resting on the salad greens. Use a squeeze bottle to make three small "pools" of roasted corn sauce around salmon. Top with avocado relish. Garnish with corn tortilla straw and minced chives. Enjoy !

Roasted Corn Sauce

Ingredients : 3 ears sweet corn, roasted in husk 1 oz. olive oil 1/2 cup onions, diced 1/4 cup carrots, diced 1/4 cup celery, diced 1/4 tsp. garlic, minced 1 cup unsalted chicken stock 1/2 cup low-fat milk salt and freshly ground black pepper to taste 2 tsp. cilantro, minced 1 tsp. chives, minced

Method : Remove roasted corn kernels from cobs. Heat olive oil in saucepan. Add onions, carrots, celery, garlic and corn kernels. Saute until golden. Add stock and milk, bring to a simmer. Reduce heat and simmer over moderate heat for 10 minutes allowing mixture to reduce in liquid volume. Cool mixture. Place mixture in blender or food processor and puree. Strain and season with salt, pepper, minced cilantro and chives.

Paella
1 lb. smoked sausage, cut into 1/2" thick slices* 1 lb. boneless, skinless chicken breasts, cut into 1" pieces 1 medium onion, chopped 1 medium-size red bell pepper, julienne 3 cloves garlic, minced 1 teaspoon dried thyme leaves 2 cups uncooked rice 1 14-1/2-oz. can chicken broth 1 14-1/2-oz. can diced tomatoes, undrained 1 8-oz. bottle clam juice 1/8 teaspoon ground saffron** 3/4 lb. medium shrimp, peeled and deveined 1 10-oz. package frozen green peas

Heat Dutch oven over medium-high heat until hot. Add sausage, cook 3 to 5 minutes or until just beginning to brown; remove; set aside. Add chicken, cook and stir 5 to 7 minutes or until beginning to brown; remove, set aside. Add onions, pepper, garlic and thyme. Cook and stir 3 to 5 minutes or until vegetables are tender. Add rice; cook and stir 1 to 2 minutes. Add broth, tomatoes, clam juice and saffron, stir to combine. Add sausage and chicken back to Dutch oven. Bring to a boil; reduce heat, cover and simmer 10 minutes. Stir in shrimp and peas. Cover and simmer 10 minutes more until shrimp and peas are cooked and rice is tender and no liquid remains. Serve immediately. Makes 8 servings. Notes: *For a spicier paella, andouille sausage may be substituted. **1/2 teaspoon ground turmeric may be substituted for saffron, if desired. Nutrition: Each serving provides 482 calories, 33 grams protein, 15 grams fat, 50 grams carbohydrate, 1 gram dietary fiber, 113 milligrams cholesterol and 969 milligrams sodium.

Blueberry Muffins
1 cup fresh or frozen blueberries* 1 Tbsp. plus 1-3/4 cups flour, divided 1/2 cup sugar 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground nutmeg 3/4 tsp. salt 1 egg 1 cup sour cream 1/3 cup milk

Preheat over to 400 F. Grease twelve 2-1/2" muffin cups. In a small bowl, toss blueberries with 1 Tbsp. of the flour; set aside. In a large bowl, combine 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl, beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes. Yields 12 muffins. *When baking, stir unthawed blueberries lightly dusted with flour into batters.

Classic Stollen
5 to 5-1/2 cups all-purpose flour 1/3 cup sugar 2 packages Fleishmann's Rapid Rise Yeast 2 tsp. grated lemon peel 1 1/2 tsp. Spice Islands ground cardamom or 3/4 tsp. ground mace or nutmeg 1/2 tsp. salt 1/2 cup water 1/2 cup milk 1/2 cup butter or margarine, cut into pieces 2 eggs 3/4 cup golden or dark raisins 1/2 cup finely chopped candied orange peel 1/2 cup blanched slivered almonds, toasted 1 egg white 16 candied cherry halves, optional powdered sugar

In a large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat water, milk and butter until very warm (120 to 130F). Stir into dry ingredients. Stir in 2 eggs, raisins, candied orange peel, almonds, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each half into to a 12" x 8" oval. Fold dough in half lengthwise, slightly off-center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm place until doubled in size, 30 to 45 minutes. Lightly beat egg white; brush on loaves. Arrange 8 cherry halves in a row along bottom edge of each stollen. Bake at 350F for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; let cool on wire rack. Sift powdered sugar over stollens. Nutritional Information per serving: Calories 196; total fat 6 g; saturated fat 3 g; cholesterol 28 mg; sodium 99 mg; total carbohydrate 31 g; dietary fiber 1 g; protein 5 g. Makes 2 coffeecakes, or appx. 24 servings.

Orange Ginna's French Toast

1 cup fresh orange juice 2 eggs, beaten 8 slices raisin bread 1-1/4 cup crushed graham crackers

Preheat nonstick frying pan, medium heat 3 minutes. Blend the eggs and orange juice. Lightly dip the bread into the batter, then place in the graham cracker crumbs. Coat both sides and place into the lightly oiled pan. Cook until lightly browned on both sides. Serve with orange slices, mint leaves and maple syrup.

Mountain Top Sticky Buns

1 Tbsp. dry yeast 1 cup milk 1 egg, lightly beaten 3/4 cup butter 3/4 cup granulated sugar 1 tsp. salt 3 cup flour 2/3 brown sugar 1 Tbsp. cinnamon

Topping 1 cup walnuts 1 cup brown corn syrup 1 cup brown sugar Mix yeast with 1 cup of flour, salt and 1/4 cup sugar. In a medium sauce pan, heat the milk with 8 Tbsp. of butter. Do not boil. Add the egg and stir. Pour the egg mixture into the flour and yeast mixture. Use a hand beater or food processor to blend. Add 1 cup of flour and process or beat for 1 to 2 minutes. Slowly add the remaining flour and knead in the bowl by hand or in the food processor until the dough is elastic and no longer sticky. Cover and let rest in a greased bowl sitting in a warm, draft-free area. Depending on the temperature, it will take about 50 minutes to rise. Knead again, punching out the air bubbles. Using a rolling pin, roll out on a lightly floured surface into a large rectangle (8" x 24" x 1/2" thick). Brush with butter. Mix 1/2 cup white sugar with 1/2 cup of brown sugar and 1 Tbsp. cinnamon, then sprinkle the mixture over the dough. Roll up the dough, sealing the cinnamon/sugar inside. Cut into 1-1/2" strips. Make the sticky stuff topping by combining corn syrup, brown sugar and 4 Tbsp. of butter and walnuts in a small mixing bowl. Microwave until the mixture begins to bubble (stir periodically). Line a baking pan with aluminum foil or parchment paper, pour in the mixture and place the sliced dough on top. Let the buns rise for another 30 to 40 minutes and bake at 375 for 20 to 25 minutes, or until the buns are a golden brown and the kitchen is filled with a heavenly aroma. Let buns cool for 5 minutes, then remove by turning the pans upside down.

Spicy Jalapeno Corn Bread

1 cup whole wheat flour 1 cup yellow corn meal 2 tsp. baking powder 1/3 tsp. baking soda 3 Tbsp. canola oil 4 Tbsp. canned jalapeno peppers, minced 1/3 cup honey 1 cup buttermilk 1 large egg

Preheat oven to 400 F. Combine the flour, corn meal, baking powder and baking soda. Mix very well. In another bowl, combine the oil, honey, buttermilk and egg. Whisk for 2 minutes. Pour the liquid into the dry ingredients and stir until combined. Bake in a greased bread pan until the top is lightly golden brown and a toothpick comes out clean.

Cajun Bean, Corn and Shrimp Bisque

1/2 cup chopped onion 3/4 - 1 tsp. dried thyme leaves 1/2 - 3/4 tsp. dried marjoram leaves 1/2 tsp. crushed red pepper 1 Tbsp. butter or margarine 2 Tbsp. flour 3-1/2 cups fat-free milk 1 medium potato, peeled, cubed 1 cup small broccoli florets 1 can (15 oz.) red or pink beans or 1-1/2 cups cooked dry-packaged red or pink beans, rinsed, drained 1 cup frozen thawed or canned cream-style corn 8-12 oz. peeled, deveined shrimp

Saut onion, thyme, marjoram and crushed red pepper in butter in large saucepan until onion is tender, about 5 minutes. Stir in flour and cook 1 minute longer. Stir in milk and potato; heat to boiling. Reduce heat and simmer, covered, 5 minutes. Add broccoli, beans and corn, and simmer, covered, until vegetables are tender, about 10 minutes, adding shrimp during the last 5 minutes. Yields 4 servings.

Chorizo and Potato Stew

2 Tbsp. olive oil 2 large onions, 1/4" dice 2 red peppers, 1/4" dice 2 green peppers, 1/4" dice 3 tsp. minced garlic 2 bay leaves sea salt to taste 3-1/2 lbs. of new potatoes, peeled and cut into 1" chunks 1 lb. sweet chorizo sausage, cut in 1/4" slices 1-1/2 tsp. imported sweet paprika 1 qt. chicken broth 1/2 cup water 1/2 tsp. hot red pepper flakes, crushed 1 tsp. black pepper 2 Tbsp. parsley, minced

Heat the oil in a large, heavy-bottomed soup pot. Saut the onion, peppers, garlic and bay leaves for 2 to 3 minutes. Add the salt to taste and continue cooking, covered, over low heat for 15 minutes. Add the potatoes and chorizo, and saut for 2 minutes over medium heat. Add the paprika, broth, water, pepper flakes, and black pepper. Bring to a boil, then reduce heat to medium and continue cooking, uncovered, for 20 minutes. Add the parsley and finish cooking for 10 to 15 minutes, or until potatoes are fork-tender. Cover the pot and let rest for 5 minutes. Adjust salt and pepper as needed before serving. Recipe Info: Number of Servings: 4 Preparation Time: 45 min. Cooking Time: 1 hour(s)

Basil Tomato Salad

2 Tbsp. olive oil 2 Tbsp. cider vinegar 2 tsp. chopped fresh basil leaves 1/2 tsp. salt 1/4 tsp. ground black pepper 3 cups cooked rice, cooled 2 medium tomatoes, chopped 1 medium cucumber, peeled, seeded and chopped 1 small red onion, chopped

Whisk together oil, vinegar, basil, salt, and pepper in large bowl. Add rice, tomatoes, cucumber, and onion; toss. Serve chilled Makes 6 servings Each serving provides 142 calories, 2 grams protein, 5 grams fat, 23 grams carbohydrate, 1 grams dietary fiber, 0 milligrams cholesterol and 203 milligrams sodium.

Traditional Potato Salad

2 lbs. Idaho Potatoes, peeled and diced (about 5 cups) 1/2 cup mayonnaise or light mayonnaise 2 Tbsp. cider vinegar 1 tsp. salt 1/4 tsp. black pepper 1 cup finely diced celery

Optional Add-Ins: 1/2 cup finely chopped onion or scallion 1/2 cup chopped hard-boiled egg 2 Tbsp. freshly chopped parsley, chives or dill Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat. Cook 13 to 15 minutes or until potatoes are tender. Drain. In a large bowl combine mayonnaise, vinegar, salt and pepper. Add potatoes, celery and optional add-ins. Toss to coat thoroughly. Approximate nutritional analysis: 170 calories, 4 grams fat, 3 grams protein, 31 grams carbohydrate, 5 mg cholesterol, 332 mg sodium.

Caribbean-Grilled Chicken with Citrus

1 14-1/2-oz. can chicken broth 3/4 cup frozen Florida Orange Juice Concentrate, thawed 2 Tbsp. red wine vinegar 1 Tbsp. Jamaican jerk seasoning 2 tsp. finely shredded Florida Orange Peel 2 cloves garlic, minced 6 skinless, boneless medium chicken breast halves 4 tsp. cornstarch 3 cups hot cooked rice 2 Florida red grapefruit, peeled, sliced and seeded 2 Florida oranges, peeled, sliced and seeded 1/4 cup sliced green onions Green onion brushes (optional - see note)

In a nonmetallic bowl, stir together chicken broth, orange juice concentrate, vinegar, jerk seasoning, orange peel and garlic. Cover and chill half of the mixture for sauce. Rinse chicken; pat dry. In a plastic bag set in a shallow dish, combine chicken and remaining orange mixture. Close bag and chill for 2 to 24 hours, turning bag occasionally to distribute marinade. Drain off marinade and reserve. Place chicken on grill rack of an uncovered grill. Brush with some of the reserved marinade. Grill directly over medium coals 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Discard marinade. Meanwhile, for sauce, in a medium saucepan combine the remaining chilled orange mixture with cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, spoon rice on 6 dinner plates. Arrange grapefruit and orange slices on top of rice; place one piece of chicken on top of grapefruit and orange slices. Spoon fruit sauce over chicken and fruit. Sprinkle with green onions. If desired, garnish with green onion brushes. Serves 6.

Chinese Chicken Salad

1 head Chinese (Napa) cabbage, shredded 1 bunch green onions, chopped 2-3 large chicken breasts, cooked, chopped into small cubes 2 packages Oriental flavor Ramen noodles, broken 4 tsp. sesame seeds, toasted 1/4 cup butter Slivered almonds, if desired

Dressing 1 cup oil 6 Tbsp. sugar 1 tsp. salt 1 tsp. pepper 6 Tbsp. rice wine vinegar 1 Ramen oriental season packet Combine all ingredients for dressing and set aside. Saute noodles in butter until golden, cool and combine with rest of salad. Add dressing as desired.

Tangy Barbecue Chicken

1/2 cup chopped onion 3/4 cup water 1 cup catsup 1/3 cup frozen Florida Grapefruit Concentrate, thawed 1 to 2 Tbsp. brown sugar 1 Tbsp. Worcestershire sauce 1 Tbsp. prepared mustard 3 pounds meaty chicken pieces Red and White Florida Grapefruit Points

For barbecue sauce: In a medium saucepan cook onion in 2 Tbsp. of the water about 5 minutes or until onion is tender. Stir in remaining water, catsup, thawed grapefruit juice concentrate, brown sugar, Worcestershire sauce and mustard. Bring just to boiling; reduce heat. Cover and simmer for 30 minutes. Remove skin from chicken pieces. Rinse chicken; pat dry. Place chicken, bone side up, on the grill rack of an uncovered grill. Grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 25 minutes more or until chicken is tender and no longer pink. Brush the chicken occasionally with some of the barbecue sauce during the last 10 minutes of grilling. Heat remaining barbecue sauce thoroughly and pass with chicken. Garnish with grapefruit points. Store any remaining barbecue sauce in a covered container in the refrigerator for up to a week. Makes 6 servings. Nutritional information per serving: 312 calories, 37 g protein, 19 g carbohydrate, 9 g fat (3 g sat. fat), 109 mg cholesterol, 1 g dietary fiber, 651 mg sodium. Daily Value: 27% vit. C, 10% folate, 15% thiamine, 22% riboflavin, 89% niacin, 30% potassium.

Tex-Mex Roll-Up
1 1 3 1 2 2 10" flour tortilla oz. green chili paste (recipe below) oz. smoked turkey breast, thinly sliced oz. lettuce, shredded oz. smoked Gouda cheese, sliced roasted red peppers, cut 1/2" thick

Spread green chili paste (recipe below) on 3/4 of tortilla, leaving uncovered portion on the left side. Layer with turkey, lettuce, cheese, and red pepper strips. Fold up bottom about 2" and roll toward side without green chile paste. Cut in half on the diagonal. Serves 1. Green Chile Paste 1 lb. onions (sweet), caramelized 1 large green pepper, roasted and peeled 1 poblano chili, roasted and peeled 1 large jalapeno pepper, roasted and peeled 1 garlic bulb, roasted and peeled salt to taste

Caramelize onions in canola oil. Roast peppers, chilies and garlic and prepare as indicated above. Puree all ingredients in food processor until very smooth. Season to taste. Hold tightly covered in refrigerator for a maximum of 10 days.

Thai Chicken and Bean Wraps

vegetable cooking spray 8 oz. boneless skinless chicken breast, cut into 1/2-inch pieces 2 cups small broccoli florets 1/2 medium onion, chopped 1/2 medium green bell pepper, chopped 1 Tbsp. minced gingerroot or 1 tsp. ground ginger 2 tsp. minced garlic 1 can (15 oz.) Black beans or Dark Red Kidney beans or 1 cups cooked drypackaged Black beans or Dark Red Kidney beans, rinsed, drained Thai seasoning (recipe follows) 4 flour tortillas (10-inch)

Spray wok or large skillet with cooking spray. Heat over medium heat until hot. Add chicken and cook until browned (3 to 4 minutes). Add broccoli, onion, bell pepper, gingerroot and garlic, and stir-fry until crisp-tender, about 5 minutes. Stir in black beans and Thai seasoning; cook until hot, 2 to 3 minutes. Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in about 2" on the sides and roll up from other side to enclose filling. Yields 4 servings. Thai Seasoning 2 Tbsp. reduced-sodium tamari soy sauce 2 Tbsp. grated lemon rind or 2 to 3 tsp. lemon juice 2 Tbsp. minced cilantro 1 Tbsp. reduced-fat peanut butter 1 Tbsp. brown sugar 1/4 tsp. crushed red pepper

Mix all ingredients. Note: Although recipes call for a specific bean variety, any canned or dry-packaged bean variety can be easily substituted for another.

Potato, Dill, and Cucumber Salad

3 large Idaho Potatoes, unpeeled and thinly sliced 1/4 cup rice wine vinegar 1-1/2 Tbsp. Dijon mustard 1/4 cup canola or vegetable oil 1/2 cup chopped fresh dill, or 1 Tbsp. dried dill weed 1/2 tsp. salt 1 large cucumber, unpeeled and thinly sliced

Place potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or until tender stirring gently every 3 minutes. Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving. Serving Size: 4 servings

Red Barbecue Sauce (BBQ Recipes)

The ingredients below are enough to make about 3 cups. 2 cups ketchup 1/2 cup white balsamic vinegar 1/4 cup brown sugar, packed 2 tbsp lemon juice 2 tbsp sorghum molasses 1 tbsp soy sauce 1 tbsp Worcestershire sauce 2 tsp cayenne pepper 2 tbsp Dijon mustard Just mix the ingredients and cook over medium heat for about 30 minutes, stirring occasionally.

Chicken Breasts with Soy and Mustard Marinade (BBQ Recipes) For the marinade (also good with Pork): 1/2 cup dry white wine 2 tablespoons soy sauce 2 tablespoons Dijon mustard 1 tablespoon lemon juice 2 teaspoons hot chili oil 2 teaspoons dark sesame oil For 4 people: 4 boneless chicken breast halves (with skin) To make the marinade: In a medium bowl whisk together all the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for at least 12 hours or as long as 24 hours. Remove the chicken breasts from the bag and discard the marinade. Grill on your BBQ until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Serve with salad.

Garlic Chicken (BBQ Recipes)

Serves 4. For the marinade: 1/2 cup finely chopped fresh Italian parsley 1/4 cup dry white wine 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 1 tablespoon black olive tapenade (a paste made with olives,anchovies, capers, garlic, lemon juice, olive oil, and herbs) 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 whole chicken, 3-1/2 to 4 pounds, cut into 8 serving pieces To marinade: In a medium bowl whisk together the marinade ingredients. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside. Grill the chicken, skin side up, over Indirect Medium heat until the juices run clear. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Baste with the marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm.

"Ancient" Egyptian Marinade

This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed. Ingredient 1/2 cup olive oil 2 tablespoons ground cumin 1 tablespoon ground coriander 1 onion, grated 3 cloves garlic, finely minced 1 teaspoon cayenne pepper salt and freshly ground pepper to taste.

Instructions:

If using boneless chicken pieces, cut into 1-in cubes and place in a shallow nonaluminum container, or plastic zip top bag. You may use cut up chicken pieces also. Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated. Bring the meat to room temperature before cooking. While the meat is warming to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. If using chicken cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon). Cooking time will depend upon the size of the poultry pieces; But DO NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.

MANGO-CHICKEN-RICE SALAD
Ingredient: 1 1/2 cups uncooked rice, preferably short grain 1 1/3 lbs boneless skinless chicken breast 2 tablespoons oil 1 1/4 teaspoons salt 3/4 teaspoon fresh ground pepper 3/4 cup chopped red onions 1 mango, peeled and cut into 1/2 inch dice 1 avocado, peeled and cut into 1/2 inch dice 3 1/2 tablespoons lime juice (about 2 limes) 3/4 cup chopped cilantro Instructions: 1. Cook rice until done, and rinse with cold water. 2. Coat chicken with 1 tbs. 3. of the oil, and season with 1/4 tsp. 4. of the S/P. 5. Cook chicken until done; when chicken is cool enough to handle, cut into 1/2" dice. 6. Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro. 7. Chill for at least 1 hour before serving.

Green Salad with CREOLE VINAIGRETTE

Here's a little salad dressing I whipped up, using some of my favorite flavors of oil and vinegar, finished off with one of my favorite all-time ingredients, Creole mustard from New Orleans. Look for Zatarain's Creole Mustard in your local market, which has been getting nationwide distribution, or check the mail-order sources page. It won't be the same, but if you can't find Creole mustard, substitute a course-grained, country-style Dijon mustard. This is a good, quick, everyday salad or one you can serve with an elegant meal. 1 medium shallot, finely minced 2 ounces sherry vinegar (or try your favorite vinegar) 1 tablespoon Creole mustard 3 ounces extra-virgin olive oil 3 ounces walnut oil 3 or 4 drops of Crystal or Tabasco hot sauce, to taste Salt and freshly ground black pepper, to taste Mixed greens Creole tomatoes, quartered (cut into eighths if they're really big) Creole croutons Red onions, very thinly sliced

For the dressing, combine the shallots, vinegar, hot sauce and Creole mustard. Slowly whisk in the oils until the dressing is emulsified, then season to taste with salt and pepper. Toss the greens and tomato quarters with the dressing. Plate the salads, allowing 4 tomato quarters per person. Sprinkle with a few Creole croutons and place a small mound of the red onions in the center.