Polenta & Meatloaf,Roast Pork AND MORE

[Shawnee]

Broiled Herbed Polenta with Wild Mushrooms (top)
1 1/2 teasthingys olive oil
1/2 lb. fresh wild mushrooms (such as crimini, portobello, oyster or steamed shiitake)
and button mushrooms, sliced.
2 teasthingys of minced garlic
1/3 cup canned vegetable broth
2 tablesthingys dry Marsala
1 green onion, chopped
6 1/2-inch thick slices seasoned San Gennaro prepared polenta.

Preheat broiler. Heat 1 tablesthingy oil in heavy large skillet over medium heat. Add mushrooms and garlic and sauté until mushrooms soften, about 6 minutes.
Add broth, Marsala and green onion and simmer until liquid is reduced by half, scraping up browned bits, about 5 minutes.
Season to taste with salt and pepper.
Meanwhile, arrange polenta on small baking sheet. Brush polenta on both sides with remaining 1/2 tablesthingy oil. Broil polenta until golden and crisp, about 3 minutes per side.
Transfer polenta to plates. Sthingy mushrooms and sauce over and serve.
Hot Tip:
Make a quick salad to begin your Italian-style meal; on a bed of radicchio and endive, arrange black olives, marinated artichoke hearts, cherry tomatoes and crumbled Gorgonzola cheese.
Serve the salad with seeded breadsticks. End with cannoli and espresso-spiked hot chocolate.
Reprinted from Bon Appétit / Photography by Deborah Klesenski




Grilled Polenta with Fontina (top)

2 ripe medium tomatoes, diced
2 tablesthingys chopped fresh parsley
1/4 teasthingy salt
1/8 teasthingy coarsely ground black pepper
1 chub San Gennaro Polenta, cut into 12 slices
1 tablesthingy olive oil
2 oz. Fontina cheese, shredded (1/2 cup)

Prep time: 10 Minutes
Grill time: about 10 minutes

In a small bowl, combine tomatoes, parsley, salt and pepper; set aside.
Brush both sides of polenta slices with olive oil. Place polenta on grill over medium heat and cook 5 minutes or until underside is golden. Turn slices over and top with fontina cheese.
Cook polenta about 5 minutes longer or just until cheese melts.
Transfer polenta slices to platter and top with tomato mixture.
Makes 6 accompaniment servings.
Reprint from Good Housekeeping Magazine




Preparation Methods (top)

There are several ways to prepare San Gennaro Polenta depending on what is convenient for you and your preferred cooking methods.


Conventional Oven - With this method, you may heat the Polenta before, or after topping with sauce or whatever topping you may be using. Basically, use a cookie sheet, baking pan or casserole, lightly oiled. Place slices of Polenta (1/2" - 3/4" thick) in a single layer. Bake at 350 for 15 - 20 minutes (even more with some toppings).

Broil - Place slices of Polenta on oiled cookie sheets or baking pan. Brush olive oil on top of each slice. Place under broiler until top starts to brown. This method works particularly well on plain Polenta when a crispy texture is desired. You may want to brown both sides.

Microwave - In general, Polenta recipes microwave well. Placing slices of Polenta onto a dish or other appropriate microwaveable container, you may heat plain for 30 - 60 seconds (more may be needed for more slices), or top with whatever you like, which may increase your cooking time. Generally cook until desired heat level is achieved.

Pan-fry - Using a non-stick skillet, fry slices of Polenta in butter or olive oil on medium - low heat. Cook on both sides until desired heat is reached. Longer cook time will yield crisper texture. You may place desired toppings on when ready to serve.

Deep Fry - Basically, slice Polenta then cut the slices in half. You may fry plain or use an egg dip then coat with breadcrumbs. Fry at 350° for 4-5 minutes.



Southwestern Ahi Tuna Salad w/Cilantro Dressing (top)


Ahi Tuna:

4 6-8 ounce ahi tuna filets
Paul Prudhomme Blackening Spice
1 18-ounce package San Gennaro polenta, cut into 1/2 inch slices
1/2 cup canola oil

Salad:

1/2 cup raw pumpkin seeds, shelled
3 tablesthingys cooking oil
1 tablesthingy cumin
1 tablesthingy chili powder
1 tablesthingy garlic powder
1 teasthingy salt
1 pound spring salad mix
4 small or 2 large tomatoes, diced to 1/4 inch
1 red onion, diced to 1/4 inch
1 15-ounce can black beans, drained
1 1/2 cup fresh cut corn or 1 15-ounce can, drained

Cilantro Dressing:


8 ounces cilantro
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablesthingys garlic powder
1 tablesthingy black pepper
1 teasthingy salt
3 limes, juiced
2 cups mayonnaise



Pour the blackening spice onto a plate and press the tuna gently into the spice. Warm a saute' pan over medium-high heat for 30 seconds. Add the oil and then the tuna. Cook for 4 minutes per side, or until done. Remove and set aside.

In the same pan, cook the polenta slices over medium-high heat for three minutes on each side.



Blend the cilantro and the oil until the mixture forms a paste-like consistency. Add the vinegar, garlic powder, pepper, salt, and lime juice and blend. Add mayonnaise to taste.

This dressing can be stored in an air-tight container in the refrigerator up to 6 days.



In a saute' pan over medium heat, place 3 tablesthingys of oil. Add the pumpkin seeds, cumin, chili powder, garlic powder and salt and cook for 5-8 minutes, or until the pumpkin seeds pop. Remove from heat and set aside.

Put the spring salad mix, tomato, onion, beans, corn, and pumpkin seeds in a large salad bowl and toss together. Place the salad on individual serving dishes and arrange the tuna and polenta on top of each salad. Drizzle with cilantro dressing. Serve.



Serves 4

[Shawnee]

Jamaican Roast Pork
8 servings

4 pounds pork loin roast with bone
1 teasthingy black pepper
1 teasthingy salt
1 teasthingy ground ginger
1/2 teasthingy ground cloves
1 cup spiced rum
2 cups unsalted chicken broth
2 whole bay leaves
1/2 cup brown sugar
1/3 cup strained fresh lime juice
2 teasthingys cornstarch
1 tablesthingy water

Score fat on loin in a criss-cross diamond pattern. Combine the pepper, salt,
ginger, cloves, and garlic, mix well. Rub the pork loin with the seasoning
mixture. Place the loin, fat side up, onto a rack in a roasting pan. Combine
1/2 the rum with 1/4 the chicken broth, pour over the roast. Place the bay
leaves on top of the roast. Insert a meat thermometer into the center of the
loin, not touching bone. Combine the remaining rum with brown sugar and lime
juice, mix well, and set aside. Roast the loin @ 325 degrees for 60 minutes.
Baste well with the rum mixture. Roast @ 325 degrees to an internal temperature
of 165 degrees. Remove roast to a carving platter to rest. Pour off the
accumulated fat. Place the roasting pan over a medium heat. Pour in the
remaining chicken broth. Heat and stir to dissolve the fond. Combine the
cornstarch and water, mix well. Pour into the roasting pan, heat and whisk,
until thickened. Carve roast loin thinly. Serve hot, with 2 ounces gravy
mixture.

[Shawnee]

Sweet Cherry Salad With Zip Recipe

Ingredients:
2 cans (16-ounce size) dark sweet cherries
1 can (8-ounce size) crushed pineapple
1/4 cup black cherry schnapps or cherry juice blend
1 package (6-ounce size) cherry-flavored gelatin
1 cup chopped walnuts
1/2 cup orange juice
1/4 cup lemon juice

Directions:

Drain cherries and pineapple, reserving juices. Set aside pineapple. Put cherries in a bowl with black cherry schnapps. Marinate 15 minutes, then drain cherries, reserving schnapps. Set aside cherries.

Combine reserved juice from cherries and pineapple and reserved schnapps (about 2 1/2 cups liquid total) in a large saucepan; bring to a boil. Remove from heat. Add gelatin; stir until gelatin is dissolved. Add orange juice and lemon juice. Stir in cherries, pineapple and walnuts; mix well. Pour into a 13 × 9 × 2-inch pan. Let chill until firm.

[Shawnee]

Cherry, Almond, and Herb Salad

Ingredients

* 1/4 cup sliced almonds, toasted
* 1/4 cup roughly chopped fresh mint leaves
* 2 tablesthingys roughly chopped fresh cilantro leaves
* 5 ounces washed and dried lamb’s lettuce, stemmed (aka corn salad or mache)
* 2 tablesthingys olive oil
* 1 tablesthingy white wine vinegar
* 1/2 teasthingy kosher salt
* 1/4 teasthingy black pepper
* 1/4 cup dried tart cherries

Directions

In a small skillet, toast the sliced almonds until just browned; set aside.

Combine the herbs and lettuce in a bowl and toss to combine; set aside.

In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately.

[Shawnee]

Cherry Jubilee Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
19 oz Can pineapple chunks
1 1/2 c Pineapple juice
3 pk Cherry jello
1/2 c London cuvee superieur red
1/2 ts Nutmeg
16 oz Dark sweet cherries drained
1/2 c Chopped pecans

Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2 cups
pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice. Add 1/2 cup
London Cuvee Superieur Red and 1/2 teasthingy ground nutmeg. Chill until
mixture thickens slightly. Fold in pineapple chunks, drained cherries and
1/2 cup chopped pecans. Pour into 1-1/2 quart mold. Chill until firm.
Unmold and serve on salad greens.

[Shawnee]

Autumn Pear Salad With Dry Cherries Recipe

Ingredients:
***Vinaigrette***
1 cup cranberry juice
2 tablespoons fresh cranberries
2 tablespoons cranberries
1/4 cup red wine vinegar
1 tablespoon minced red onion
1/3 cup of canola oil
pinch of black pepper
***Salad***
6 cups field mix
3 tablespoons walnut pieces
4 tablespoons re-hydrated dry cherries
1/2 cup diced peeled pears
4 tablespoons crumbled gorgonzola cheese
8 tablespoons cranberry vinaigrette
Turn this recipe into a puzzle! [click]


Directions:

Vinaigrette: Combine first five ingredients in pour into a blender, with the blender slowly running incorporate the canola oil and continue to blend for one minute. Season with salt and pepper and reserve.

Salad: Place the field mix in a large bowl and toss with 1/4 cup of the cranberry vinaigrette. Arrange the greens on two large plates (served as lunch entree) or four small plates as side salads. Top with pears, gorgonzola cheese, walnuts and dry cherries. Serve.

[Shawnee]

Loaded Twice-Baked Potatoes



1. 4 medium russet potatoes
2. 8 ounces 90%-lean ground beef
3. 1 cup broccoli florets, finely chopped
4. 1 cup water
5. 1 cup reduced-fat Cheddar cheese, divided
6. 1/2 cup reduced-fat sour cream
7. 1/2 teasthingy salt
8. 1/4 teasthingy freshly ground pepper
9. 3 scallions, sliced



1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Yield: 4 servings

[Shawnee]

Asian 'Salisbury' Steak



1. 12 ounces 90%-lean ground beef
2. 3/4 cup finely diced red bell pepper
3. 3/4 cup chopped scallions
4. 1/4 cup plain dry breadcrumbs
5. 4 tablespoons hoisin sauce, divided
6. 2 tablespoons minced fresh ginger
7. 3 tablespoons canola oil, divided
8. 4 bunches watercress, trimmed
9. 1/2 cup Shao Hsing rice wine (see Ingredient note) or dry sherry



1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.
3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Yield: 4 servings

[Shawnee]

Blueberry Muffins
Ingredients

2 c all-purpose white flour
1/3 c white sugar
2 1/2 t baking powder
pinch o' salt
pinch o' ground nutmeg
1 large egg
1/3 c vegetable oil
1 c milk
1 1/4 c blueberries (frozen or fresh)
Protocol

1. Stir together first five ingredients (dries) in a large bowl.
2. In another bowl, beat the egg until smooth. Add the oil and beat again to emulsify. Add the milk and mix.
3. Stir the blueberries into the dries to coat and separate the berries.
4. Add the egg/oil/milk mixture to the dries and mix only enough to blend.
5. Fill 12 muffin cups (I like to use the paper ones so I don't have to grease the muffin tin).
6. Bake at 400 F for about 22 (fresh blueberries) to 24 (frozen blueberries) minutes.
7. These can be converted to cranberry muffins by (now follow me closely here) leaving out the blueberries and putting in an equivalent quantity of cranberries. If you do this, increase the sugar to 1/2 c.

[Shawnee]

Cabbage and Beef Soup







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Cabbage and Beef Soup

Categories: Ground beef, Tomato, Garlic Salt, Parsley, Cabbage, Garlic, Bean, Celery, asy, Meats, Vegetables, Soups

1 pound of Lean ground beef
1/2 teaspoon of garlic salt
1/4 teaspoon of garlic powder
1/4 teaspoon of pepper
2 Celery stalks, chopped Basic-Recipes.com
one 16 ounce can of kidney beans,
1/2 medium head cabbage, chopped
one 28 ounce can of tomatoes, chopped
1 Tomato can of water
4 Beef bouillon cubes
Chopped fresh parsley

In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in serving-size portions to enjoy months later. Serving Size: 12

[Shawnee]

Family Classic Meatloaf
1 1/2 pounds extra lean ground beef
1 (10.75 ounce) can condensed tomato soup, divided
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 egg, lightly beaten
1 onion, chopped
1 teaspoon dried thyme leaves
1/4 cup chili sauce
Preheat oven to 350 degrees F. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4-inch loaf pan sprayed with cooking spray.
Bake 55 min.
Heat remaining soup with chili sauce in small saucepan. Spoon over meatloaf just before serving.
Yield: 6 servings



All-American Meatloaf
3 slices white bread
1 large carrot, cut into 1/4-inch-thick rounds
1 stalk celery, strings peeled, cut into 1/2-inch pieces
1/2 medium yellow onion, roughly chopped
2 cloves garlic, smashed and peeled
1/2 cup fresh flat-leaf parsley leaves, loosely packed
1/2 cup ketchup
4 1/2 teaspoons dry mustard
8 ounces ground pork
8 ounces ground veal
8 ounces ground round
2 eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon Tabasco sauce, or to taste
1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
2 tablespoons dark brown sugar
3 tablespoons ketchup
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch-thick rings
Preheat oven to 400 degrees F. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 , about 25 minutes more. Let meatloaf cool on rack, 15 minutes.



Easy Pleasing Meatloaf
2 pounds lean ground beef
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
Preheat oven to 375 degrees F. Mix all ingredients except 1/4 cup of the barbecue sauce.
Shape meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
Bake 1 hour or until cooked through (160F).

[Shawnee]

INGREDIENTS (Nutrition)

* 1 green bell pepper, seeded and cubed
* 1 medium onion, roughly chopped
* 3 small stalks celery
* 1 1/4 pounds ground beef
* 1 pound mild pork sausage
* 1 1/2 cups cracker crumbs
* 1 (1 ounce) envelope dry onion soup mix
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried sage
* 1 1/2 cups milk
* 1/2 cup ketchup

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What to Drink?
Merlot
DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
3. Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

[Shawnee]

Granny Faye's Meatloaf

Ingredients

* 4 pounds ground beef
* 1 large green pepper, diced
* 1 large onion, diced
* 3 eggs
* 1 1/2 tablespoons chili powder
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 3/4 cup cracker crumbs
* Ketchup, as needed

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients except ketchup. Knead mixture and place into a loaf pan. In a large shallow pan, add 1-inch of water, place the meatloaf pan in the center and cover with foil. Bake for approximately 1 hour.

Drain water, remove foil, cover meatloaf with ketchup and bake for another 10 to 15 minutes.

* This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

[Shawnee]

Mom's Meatloaf


Ingredients

* 1 teaspoon prepared horseradish
* 1 teaspoon dry mustard
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground beef, moistened
* 1/2 onion, finely chopped
* 1 egg
* 2 teaspoons Worcestershire sauce
* 1 cup bread crumbs
* 1 cup ketchup

Directions

Preheat oven to 350 degrees F.

In a small bowl, mix together the horseradish, mustard, salt, and pepper. Set aside.

In large bowl, mix ground beef, onion, egg, and Worcestershire sauce. Add contents of small bowl and mix thoroughly. Add the bread crumbs and combine well.

Place mixture into a 1-pound loaf pan. Pour ketchup over top and place in oven.

Bake uncovered for 45 to 60 minutes.

[Shawnee]

Real Deal Chili



1. 2 slices bacon, cut crosswise into 1/4-inch pieces
2. 1 onion, coarsely chopped
3. 3 cloves garlic, chopped
4. 2 tablespoons paprika
5. 1 1/2 teaspoons ground cumin
6. 1 1/2 teaspoons dried oregano
7. 1/2 teaspoon cayenne pepper
8. 1 1/4 teaspoons salt
9. 1/2 teaspoon pepper
10. 2 pounds ground beef chuck
11. 3 cups water
12. 2 tablespoons fine cornmeal or masa harina
13. 1 1/2 tablespoons cider or other vinegar
14. Chopped jalapeno
15. Chopped onion or scallion
16. Grated Cheddar cheese
17. Lime wedges
18. Sour cream

1. In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
2. Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.

[Shawnee]

Farmhouse Chicken Dinner
1. 1/4 cup flour
2. 1/2 teasthingy pepper
3. 4 small bone-in chicken breast halves, skin removed
4. 2 cups baby carrots
5. 1 medium onion, cut into wedges
6. 1 (14.25 ounce) can fat-free reduced-sodium chicken broth, divided
7. 2 cups MINUTE Brown Rice, uncooked
8. 1 (4 ounce) package PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
9. 2 tablesthingys chopped fresh parsley



1. Mix flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180 degrees F).
2. Meanwhile, cook rice as directed on package. Sthingy onto serving platter. Use slotted sthingy to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
3. Add Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Sthingy over chicken and vegetables; sprinkle with parsley.

Yield: 4 servings

[Shawnee]

Thai Vegetable Curry



1. 1 1/2 tablespoons cooking oil
2. 1 onion, sliced thin
3. 1 teaspoon Thai green curry paste
4. 1 (15 ounce) can unsweetened coconut milk
5. 1 cup canned low-sodium chicken broth or homemade stock
6. 1 1/2 tablespoons soy sauce
7. 1 teaspoon brown sugar
8. 1 teaspoon salt
9. 1/3 cup drained canned bamboo shoots, halved
10. 1 pound boiling potatoes, peeled and cut into 1-inch cubes
11. 1 pound broccoli, thick stems removed, tops cut into small florets
12. 1 tomato, chopped
13. 1 1/2 teaspoons lime juice
14. 1/3 cup thin-sliced basil leaves




1. In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
2. Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
3. Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

Yield: 4 servings

[Shawnee]

Quick Thai Chicken and Vegetable Curry



1. 2 teaspoons canola oil
2. 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
3. 1 medium onion, halved and sliced
4. 1 clove garlic, minced
5. 1 tablespoon minced fresh ginger
6. 1 1/2 teaspoons red curry paste, or to taste
7. 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
8. 1 cup reduced sodium chicken broth
9. 1 cup "lite" coconut milk
10. 1 tablespoon fish sauce or reduced-sodium soy sauce
11. 1 teaspoon light brown sugar
12. 1 1/2 cups cauliflower florets
13. 2 cups baby spinach
14. 1 tablespoon lime juice
15. Lime wedges



1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.

Yield: 4 servings

[Shawnee]

Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette



1. 1/3 cup olive oil, plus
2. 3 tablespoons olive oil
3. 1 teaspoon dried thyme
4. 1 pound boneless skinless chicken breasts
5. 1 teaspoon salt
6. 3/4 teaspoon fresh-ground black pepper
7. 1/4 pound shiitake mushrooms, stems removed
8. 4 carrots, cut diagonally into 1/4-inch slices
9. 1/2 teaspoon Dijon mustard
10. 4 teaspoons lemon juice
11. 2 heads leaf lettuce, torn into bite-size pieces
12. 2 scallions including green tops, chopped

1. Light the grill. In a small bowl, combine the 3 tablespoons oil and the thyme. Coat the chicken with about 1 tablespoon of the thyme oil and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Grill the chicken over moderately high heat until just done, about 4 minutes per side. Remove and let rest for 5 minutes, and cut diagonally into 1/4-inch pieces.
2. In a medium bowl, toss the mushrooms and carrots with the remaining thyme oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Grill the vegetables over moderately high heat, turning, until just done, about 4 minutes per side for the carrots and 6 minutes per side for the mushrooms.
3. In a small glass or stainless-steel bowl, whisk together the mustard, lemon juice, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk in the remaining 1/3 cup oil.
4. In a large bowl, combine the lettuce, half of the scallions, and all but 2 tablespoons of the vinaigrette. Mound onto plates. Top with the vegetables and chicken. Drizzle the remaining vinaigrette over the chicken and top with the remaining scallions.

[Shawnee]

Lime-Jalapeno Chicken



1. 1/4 cup lime juice
2. 2 tablespoons canola oil
3. 1 tablespoon white vinegar
4. 1 teaspoon ground cumin
5. 1/4 teaspoon salt
6. 1 jalapeno, sliced
7. 1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed



1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Yield: 8 servings