4 bone-in chicken breast halves
salt and pepper
1/2 cup sweet orange marmalade
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
dash garlic powder
1 teaspoon curry powder
Line a baking pan with nonstick foil or spray with nonstick cooking spray. Wash chicken and pat dry; sprinkle with salt and pepper.
In a bowl, combine the marmalade, lemon juice, mustard, Worcestershire sauce, garlic powder, and curry powder; blend well.
Arrange the chicken breasts, meaty side up, in the prepared baking pan. Coat the chicken with the marmalade mixture. Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two.
Heat the oven to 375°F. Bake the chicken, covered, in the preheated oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
Serve with Mrs. T's Pierogies and Birds Eye Plain Vegetables.
1 cup sliced onion
1 cup sliced mushrooms
1 teaspoon oil
1/3 cup dry sherry
1 pound sirloin steak, well-trimmed
2 jalapeno peppers, seeded & minced
1/2 teaspoon cumin seed
1/4 teaspoon ground coriander
1 teaspoon cilantro, minced
4 flour tortillas
1/2 cup salsa
In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes.
Cut steak into 1 1/2-inch strips and add to saute, cooking for 2 minutes more. Add chilies, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently.
Warm tortillas in oven. Set out bowls of salsa, sliced avocado, and yogurt.
Wrap warmed tortillas in clean cloth napkin. Serve meat filling from skillet or place in pre-warmed serving dish.
Save by using Old El Paso Flour Tortillas and Ortega Salsa.
1 lb bluefish fillet
Freshly ground black pepper
3 to 5 very thin slices of fresh lemon
3 pats of butter (about a teaspoon each)
Several sprigs of fresh herbs such as tarragon, thyme, fennel fronds, and/or parsley
3 Tbsp dry white wine
2 Tbsp lemon juice
Preheat oven to 350°F. Cut a piece of foil large enough to enclose the bluefish fillet. (You can double layer the foil if you are working with thin foil). Place the foil in a roasting pan. Rinse the bluefish fillet and place it in the center of the foil, skin side down.
Sprinkle the fillet with salt and pepper. Lay a layer of thin lemon slices on top of the fillet. Arrange pats of butter along the top of the fillet. Lay several sprigs of fresh herbs on top of the butter and lemon slices.
Create a boat shape with the foil around the fish so that liquid does not leak out. Pour white wine over the fish, and sprinkle with the lemon juice. Crimp the edges of the foil together so they are relatively sealed.
Place in the preheated oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque. Carefully lift the fillet from the foil and place on a serving dish. Pour the cooking liquid over the fish to serve.
Serve with Locally Grown Green or Yellow Squash and Birds Eye Steamfresh Rice.
1 pound ground turkey
1/2 cup coarsely chopped onion
2 cans (14.5 ounces each) diced tomatoes with juice
1 can (16 ounces) pinto beans, drained, rinsed
1/2 cup chunky salsa
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup shredded Cheddar or Mexican blend cheese
1 to 2 tablespoons sliced black olives
In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat.
Transfer browned mixture to the Crockpot with tomatoes, beans, salsa, chili powder, and cumin.
Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours.
Taste and season with salt and pepper. Serve with a dollop of sour cream and a little shredded cheese and black olive slices.
Save by using Furmano's Tomatoes and Serve with Joseph Campione Garlic Toast.
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