Fish Tacos with Salsa Verde and Radish Salad

Ingredients

Serves 4

• 1 bunch fresh cilantro (roots and thick stems removed)
• 4 tablespoons fresh lime juice (from 2 limes)
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
• 3 scallions, thinly sliced
• 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
• 1 1/2 pounds skinless tilapia fillets (about 4)
• 1/2 teaspoon ground coriander
• 12 corn tortillas (6 inches each)

Directions

1. Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.

2. In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.

3. Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.

4. Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

Pear and Sausage Pie

Ingredients

Serves 4

• 3 tablespoons unsalted butter
• 5 ounces pork sausage, casings removed
• 1 medium onion, halved lengthwise, 1/2 finely chopped, 1/2 thinly sliced
• 1 tablespoon fresh sage, chopped
• Coarse salt and freshly ground pepper
• 1/2 cup grated sharp cheddar cheese
• 1/2 medium green cabbage, about 1/2 pound, cored and shredded
• 2 dried juniper berries, slightly crushed with the flat side of a large knife
• 1 teaspoon caraway seeds
• 1 bay leaf
• 1/4 cup verjus, or cider vinegar
• 1 tablespoon light-brown sugar
• Short Pastry Crust
• All-purpose flour, for work surface
• 4 Anjou pears
• 1 tablespoon heavy cream
• 1 large egg yolk

Directions

1. Melt 2 tablespoons butter in a large skillet over medium heat. Add sausage; cook until well browned, about 3 minutes, breaking up meat with a wooden spoon. Add chopped onion; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add sage; cook, stirring occasionally, 1 minute more. Transfer to a medium bowl; season with pepper. Stir in cheese; set aside.

2. Melt remaining tablespoon butter in the skillet over medium heat. Add sliced onions; cook, stirring occasionally, until soft, about 4 minutes. Stir in cabbage, juniper berries, caraway seeds, bay leaf, verjus, and sugar, scraping bottom of skillet to loosen any browned bits. Reduce heat to low; cook, stirring occasionally, until cabbage is wilted and tender, about 10 minutes. Season with salt and pepper. Discard juniper berries and bay leaf.

3. Roll 3/4 of the dough on a lightly floured surface into a 21-by-12-inch rectangle, about 1/4-inch thick. Line a 13-by-4 1/2-inch loaf pan with dough, allowing dough to drape over edges. Freeze until cold, about 10 minutes.

4. Using an apple corer, remove 3/4 of the core from each pear, leaving stem end intact. Remove another tablespoon flesh from each cavity. Spoon 2 tablespoons sausage mixture into cavity of each pear; set aside.

5. Preheat oven to 375 degrees. Assemble pie: Spread cabbage mixture in an even layer over dough. Set stuffed pears on top. Roll out remaining dough on a lightly floured surface to a 14-by-6-inch rectangle, about 1/4-inch thick. Cut out four 2-inch circles from dough along centerline, about 1 inch apart. Place dough over pie, with pears poking through the holes. Gently crimp edges of dough to seal. Freeze until cold, about 15 minutes.

6. Whisk together cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, 45 to 50 minutes.

Grilled Chicken with Lemon and Oregano

Ingredients

Serves 8

• 1 tablespoon grated lemon zest
• 1/3 cup freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)
• 2 tablespoons olive oil, plus more for grates
• Coarse salt and ground pepper
• 4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split
• 4 lemons, halved crosswise
• Oregano sprigs (optional)

Directions

1. Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.

2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees.when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

3. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

Mango Napoleons with Caramel and Cream

FOR THE SPICED PHYLLO

• 2 ounces (4 tablespoons) unsalted butter
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons confectioners' sugar, plus more for dusting
• 6 sheets phyllo dough, thawed if frozen

FOR THE MINT CREAM

• 1 cup heavy cream
• 1/2 cup packed fresh mint leaves, roughly chopped
• 1/2 teaspoon pure vanilla extract

FOR THE MANGO FILLING

• 2 large mangoes, peeled and cut into 1/4-inch dice
• 1/2 teaspoon finely grated lime zest
• 1/4 cup fresh lime juice (from 2 limes)
• 8 fresh mint leaves, julienned, plus sprigs for garnish

FOR THE MANGO CARAMEL

• 3 ounces (6 tablespoons) unsalted butter, cut into small pieces
• 1/2 cup granulated sugar
• 1 cup light-brown sugar
• 1 teaspoon coarse salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 cup fresh lime juice (from 2 limes)
• 2 large mangoes, peeled and cut into 1/4-inch dice

Procedure:

1. Make the spiced phyllo: Preheat oven to 400 degrees. Melt butter with cinnamon and ginger in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners' sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners' sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don't cut through parchment).

2. Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.

3. Make the mint cream: Bring cream and mint to a boil in a small saucepan. Remove from heat, cover, and let stand for 1 hour. Prepare an ice-water bath. Strain cream into a bowl, discard mint, and stir in vanilla. Cover, and place bowl in ice-water bath. Let cool, stirring occasionally, about 20 minutes.

4. Make the mango filling: Combine all the ingredients in a bowl.

5. Make the mango caramel: Prepare another ice-water bath. Melt butter in a medium saucepan over medium-high heat. Add sugars, salt, ginger, and cinnamon. Cook, whisking constantly, until sugars begin to dissolve. Add lime juice, and cook, stirring often, until sugars dissolve and sauce thickens slightly. Stir in mangoes, bring to a simmer, and cook until mangoes are tender, about 15 minutes. Transfer to a bowl. Place bowl in ice-water bath, and let cool, stirring occasionally.

6. Place 2 tablespoons mango caramel in a medium bowl. Add mint cream, and whisk until soft peaks form.

7. To assemble: Place 1 phyllo rectangle on a plate, and spoon mango caramel over top. Top with mango filling. Using an offset spatula, spread 1 tablespoon whipped cream on top. Top with a second piece of phyllo, then caramel, filling, and cream. Dust a third piece of phyllo with confectioners sugar, then place on top. Repeat with remaining phyllo, caramel, filling, and cream. Garnish with mint sprigs, and serve.

Helpful Hint

Mango Tip: To cut a mango with minimal mess, first select a ripe fruit that is firm yet yields to gentle pressure. Using a vegetable peeler, remove the skin. Stand the mango upright, and cut downward along the two flat sides of the pit. Then chop or slice each half to the desired size.

Creamy Basil & Tomato Pasta

Ingredients:

2 lb. tomatoes, chopped (about 3 cups)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Sun-Dried Tomato Dressing
1/2 cup chopped fresh basil
1 pkg. (16 oz.) linguine
1/2 cup pine nuts, toasted

Procedure:

COOK pasta as directed on package; drain. Place in large bowl.

TOSS tomatoes with cream cheese, dressing & basil; cover. Refrigerate at least 2 hours.

ADD tomato mixture & pine nuts; toss lightly.

Kraft Kitchens Tips

Serving Suggestion

Enjoy this creamy dish with a serving of your favorite steamed vegetable.

Special Extra

To make this a bit more special, stir in 1 lb. cooked shrimp with the cooked pasta, tomato mixture & pine nuts.

Pesto Polenta Lasagna

Ingredients:

* 1 (18 ounce) package polenta, cut in to 1/4 inch thick slices

* 1/2 (24 ounce) jar bottled marinara sauce

* 1/4 cup pesto

* 1/4 cup pine nuts

* 1 cup shredded mozzarella cheese

Procedure:

1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.

2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a narrow layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta & sauce.

3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese & pine nuts, & broil until cheese browns & nuts are toasted.

ALMOND CHICKEN

This recipe will teach you how to make Almond Chicken. It is a rapid & easy recipe to make. My daughter loves chicken meals so this Almond Chicken Recipe is six of her favourite recipes. The Almond Chicken Recipe is great served with jasmin rice as it has a brilliant taste with it. Try this recipe I am sure you will enjoy it.

Almond Chicken Ingredients

This recipe will teach you how to make Almond Chicken. It is a quick and easy recipe to make. My daughter loves chicken meals so this Almond Chicken Recipe is one of her favourite recipes. The Almond Chicken Recipe is great served with jasmin rice as it has a amazing taste with it. Try this recipe I am sure you will enjoy it.

1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
1/2 cup diced bamboo shoots
1 green chopped pepper
3 green chopped onions
1/3 cup slivered almonds
a little vegetable oil to fry the almonds in

Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 Tbs soy sauce
1/2 tsp cornstarch
1 egg white

Seasoning Sauce:
1 Tbs rice vinegar
2 Tbs soy sauce
1 Tbs dry sherry
1/2 tsp salt
1 tsp cornstarch
1 tsp sugar

Almond Chicken Method

Add to the wok ginger, pepper, bamboo shoots and onion and stir fry for 1 minute until the vegetables are crisp and tender. Do not over cook them. In a little bowl add all the ingredients for the seasoning sauce and mix them together and add it to the wok and bring it to the boil. After you have done that add the chicken to the boiling sauce and stir fry the chicken until well coated with the sauce and then add the almonds to the chicken. Serve the Almond Chicken with fresh cooked jasmin rice.

Add a little vegetable oil to a frying pan and put the slivered almonds in it till they go crisp and then lift them out onto some paper towels to drain the oil off them. Leave them to drain for 5 minutes before using them. Cut the chicken in to 1 inch cubes. Place all the marinade ingredients in to a jar and put the lid on and shake it till all the ingredients are combined. Put the marinade in to a giant bowl and add the chicken and merge it well with the marinade. Let this stand for 1/2 an hour. Add the cup of oil to the wok and wait till its hot and add the chicken and stir fry until brown. After it's browned remove it from the wok and let it drain.

Enjoy your freshly made Almond Chicken!

Smoked Roaster Pan Chicken

I have been smoking chicken on my grill and smoker for a small while now. Usually, I either take the spatchcock(quicker) approach or the beer can approach. Frankly, it is no fun trying to pull a hot beer can out of a cooked chicken, so I looked for another idea, and found it. It is called Smoked Roaster Pan Chicken, and results in the same juicy flavor taste you get the beer can route.

* 1 Whole Chicken (Roaster)

* A handful of hickory or apple wood chips

* A charcoal fire grill (I use lump in my Bubba Keg)set up for indirect cooking

* A roaster pan that will hold the chicken - You can use a loaf pan for a smaller chicken.

I cook whole chickens using indirect heat at lower temperatures. This usually means 225-250 F for 3 hours or so. In this recipe, we'll speed it up to 2 hours at 300 F. Here's what you'll require:

The Wet Mixture:

* ¼ cup of Applesauce (I made my own)

* 3 tablespoons Worcestershire sauce

The Dry Rub:

* 1 Tablespoon sugar

* 2 ¼ teaspoons paprika

* 1½ teaspoons black pepper

* 1½ teaspoons garlic salt

* ¼ teaspoon celery salt

* ¾ teaspoon salt

* ¼ teaspoon ground cumin

* ¼ teaspoon ground coriander

Next, mix the wet mixture and pour it all over your chicken (inside and out). Do this over the pan you will be cooking in so the excess ends up in it. Next, coat the chicken, inside and out, with the dry rub mixture and then place it breast side up in the pan.

Cooking Procedure for Smoked Roaster Pan Chicken:Get your grill / smoker set up to run at 300 F with indirect heat. In my Bubba Keg Grill, I use a platesetter for a Massive Green Egg cooker which works nicely. Sprinkle wood chips, or chunks (a couple) in the cooker.

Put the chicken on the grill and close the lid. Don't peek! The thigh should get to 175 F in about 2 hours, perhaps a small more. If you keep peeking, it'll take longer. Six time the chicken is done, let it rest in the pan for about 15 minutes before diving in and eating it. It'll be hard, the smell will overwhelm you.