Best Crispy Lemon Chicken
1 tablespoon corn starch
1/4 cup lemon Juice
1 grated lemon rind
1 1/2 cups chicken stock
1 teaspoon grated ginger
1 tablespoon brown sugar
2 egg whites
1/2 cup corn meal
1/2 cup flour
2 tablespoons water
3/4 pound chicken tenderloins
2 tablespoons oil
chopped spring onion for garnish
Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan.
Bring to the boil and cook for 1 minute. Set aside while preparing chicken.
Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly.
Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
Pour over the lemon sauce and served garnished with chopped spring onion.
Beef and Barley Soup for Two
8 ounces blade steak, trimmed of gristle + cut into 1/2" pieces
Salt and pepper
2 teaspoons vegetable oil
6 ounces cremini mushrooms, trimmed and sliced thin
2 carrots, peeled + cut into 1/2" pieces
1 small onion, chopped
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon dried thyme
4 cups low-sodium chicken broth
4 teaspoons soy sauce
1/2 cup quick-cooking barley
2 tablespoons chopped fresh parsley
Pat steak dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in large saucepan over medium-high heat until just smoking. Add steak and cook until browned all over, 5 to 7 minutes. Transfer to bowl.
Heat remaining 1 teaspoon oil in now-empty pot until shimmering. Add mushrooms, carrots, and onion and cook, stirring frequently, until any mushroom juice has evaporated and vegetables begin to brown, 6 to 8 minutes. Add tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Add broth, soy sauce, and browned steak, along with any accumulated juices, and bring to simmer, scraping bottom of pot to loosen any browned bits. Reduce heat to medium-low and simmer for 15 minutes.
Stir in barley and continue to simmer until barley and steak are tender, 10 to 15 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
Basil Baked Chops for Two
2 pork chops (7 ounces each), trimmed
2 sheets heavy-duty aluminum foil (18x22")
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 sliced zucchini
1 cup thinly sliced carrots
2 tablespoons chopped onion
1 teaspoon dried basil
Place each pork chop in the center of a piece of foil. Sprinkle with garlic powder and pepper. Top with zucchini, carrots and onion. Sprinkle with basil.
Bring opposite long edges of foil together over the top of vegetables and fold down several times. Fold the short ends toward the food and crimp tightly to prevent leaks.
Place foil pouches on a baking sheet. Bake at 350 degrees F for 45-55 minutes or until pork juices run clear and vegetables are tender.
Brandied Apples and Pork with Egg Noodles
By: Fast and Flavorful: Great Diabetes Meals from Market to Table
by Linda Gassenheimer, published by the American Diabetes Association
For Brandied Apples and Pork:
1/2 medium Granny Smith or other tart apple (about 1/2 cup cut into pieces)
3/4 pound thin-cut boneless pork chops (about 1/2-inch thick)
olive oil spray
1 teaspoon cornstarch
1/2 cup apple juice, divided use
1 tablespoon honey
1/4 cup brandy
Salt and freshly ground black pepper, to taste
For Egg Noodles:
1/4 pound wide egg noodles
2 teaspoons olive oil
2 tablespoons freshly chopped parsley
salt and freshly ground black pepper, to taste
For Brandied Apples and Pork: Wash and core apple, then thinly slice and cut slices into one inch pieces. Remove visible fat from the pork.
Heat a medium nonstick skillet over medium-high heat, and spray with olive oil spray. Brown chops 2 minutes; turn and brown 2 more minutes.
Remove from skillet. Mix cornstarch with 2 tablespoons apple juice and set aside.
Reduce heat and add apple, honey and brandy to the skillet. Let cook 30 seconds. Pour the remaining apple juice into the skillet. Cook 3 minutes.
Add cornstarch mixture and cook until sauce is thick, about half a minute.
Add salt and pepper to taste. Serve pork with apple and sauce spooned on top.
For Egg Noodles: Bring a large saucepan of water to a boil. Add the egg noodles. Boil 10 minutes or until tender but firm.
Transfer 2 tablespoons water from the saucepan to a large bowl. Drain pasta and add to the bowl.
Add the olive oil and parsley. Add salt and pepper to taste. Toss well. Serve on individual plates with the pork chops and sauce.
Note: There are many varieties of apples. Both Granny Smith and Golden Delicious apples will hold their shape when cooked.
The alcohol from the brandy is cooked off in this recipe. However, if you prefer, omit the brandy and add 1/2 cup more apple juice.
Boneless, thin-cut pork chops (1/4-inch thick) are called for. If using larger chops, increase the cooking time for the chops about 5 minutes. A meat thermometer should read 160 degrees. Don’t overcook the pork chops.
The noodles will stay moist with less oil if you leave a little of the cooking water on them as they drain.
Half Chicken "Under the Brick"
By: Benny's Chop House in Chicago
12 ounces (to 15) half chicken, boned
1 cup red onion, chopped
2 whole lemons, cut and squeezed
3 teaspoons garlic, chopped
3 teaspoons shallot, chopped
10 sprigs of rosemary, chopped
10 sprigs of thyme, chopped
1/4 cup chili flakes
2 quarts quality vegetable oil
1/4 cup vegetable oil
salt (to taste)
black pepper (to taste)
1 lemon slice
2 sprigs of thyme
1 cup roasted chicken stock
Combine all the marinade ingredients. Place the chicken breast into the marinade, completely submerging it for 24 hours. Planning ahead and beginning the marinade is key.
Preheat oven to 425 degrees F. Strain ¼ cup of the marinade liquid into a large sauté pan and place over a medium-high heat. Remove the half chicken from the marinade and season with freshly crushed pepper and salt. Place the chicken in the pan skin-side down, allowing the skin to begin to turn a medium golden brown color (about 5-6 minutes).
Place a brick or large flat stone that is wrapped in aluminum foil on top of the chicken and place the pan into a 425 degree F oven for 20 to 25 minutes. After cooking, carefully remove the pan from the oven, and then the brick from the chicken.
Remove the half chicken from the pan and allow it to rest on a side plate or resting rack if you have one. Discard the excess oil from the pan and add the chicken stock. Be sure to wait for the pan to cool slightly before adding the chicken stock, the slice of lemon, and the sprigs of thyme. Allow this mixture to heat to a slight boil, then reduce to a light simmer. At the very last minute, lightly whisk in 1 tablespoon of unsalted butter into the sauce; season as needed.
Pool the finished sauce in the center of plate and then place the half chicken onto the sauce. Garnish with the fresh lemon zest or slice and thyme sprigs.
Serves: 2 people
Regarding the chicken: Always go to a butcher, grocer, or purveyor you trust--one you know will give you the absolute best product. Whenever possible, try to buy naturally fed or organic product, because it truly does make a difference in the end result.
Stuffed Cabbage Rolls
Cooking Time: 1 hr 30 min
8 large cabbage leaves
1 cup long grain rice, cooked
1/2 pound ground round
1/2 pound lean ground pork
1/2 teaspoon salt
1/8 teaspoon pepper
1 large egg, beaten
1 can condensed tomato soup or 2 small cans tomato sauce
1 cup water
1 cup onion, chopped
4 tablespoons sour cream
Cook cabbage in 4 quarts of boiling water for approximately 5 minutes.
Drain and carefully remove 8 large leaves. Let cool.
Combine rice, ground meats, salt, pepper and egg in a mixing bowl.
Spoon mixture into cabbage leaves and roll up, securing with a toothpick.
Layer cabbage rolls in a deep pot.
Prepare sauce by combining soup, water, onion and sour cream. Pour over cabbage rolls.
Bring to a simmer over medium heat. Cover and reduce heat to low. Cook about 1-1/2 hours.
Cheesy Potato Soup
2 slices bacon
3/4 cup chopped onion
2 1/2 cups diced peeled russet potatoes (about 3 small)
1/4 cup chopped celery
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
3/4 cup half-and-half
1 cup shredded Cheddar cheese (from an 8 oz bag)
In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
Spray 3- to 3 1/2-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
Cover; cook on Low heat setting 6 to 7 hours.
In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
Pasta with Tuna and Capers in White Wine Sauce
4 ounces bow tie (farfalle), linguini, or spaghetti pasta
2 Tbsp olive oil (plus more)
1/2 medium onion, chopped
Pinch chili pepper flakes
1 (6-ounce) can tuna packed in olive oil, drained
1 Tbsp capers
1/4 teaspoon salt
1/4 cup dry white wine
2 Tbsp chopped flat leaf parsley
Freshly ground black pepper
Bring a large pot of water to a boil, add salt (1 teaspoon for every quart of water), return to a boil. Add the pasta and cook according to package directions until cooked through, but still firm (al dente).
While the water is coming to a boil and the pasta is cooking, prepare the rest of the recipe. In a large, wide sauté pan, heat a couple tablespoons of olive oil on medium heat. Add the chopped onion and chili pepper flakes and cook until translucent, about 5 minutes or so. Mix in the canned tuna, the capers, and the salt. Add the wine, bring to a simmer then lower the heat to low. Cook for 10 minutes or longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.
When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.
Gingery Roast Pork with Thyme
1 pork tenderloin
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
3 tablespoons ginger preserves
A drizzle of olive oil
6 baby zucchini
Position the oven rack in the center of the oven, and preheat the oven to 450°F. Season the pork with salt and pepper, and roll in the fresh thyme so it’s seasoned all over. Rub the ginger preserves all over the meat. Lightly grease a ceramic baking dish with olive oil, and place the pork in the dish. If any ginger preserves have fallen off the meat, pile them up on top of the pork, and drizzle lightly with olive oil. Toss the zucchini with a light drizzle of olive and a pinch of salt, and scatter around the baking dish.
Bake until the center of the pork reaches 140 degrees F, about 15 to 18 minutes. Turn on the broiler (leave the meat where it is), and broil until the preserves on top of the pork caramelize, a minute or two. The pork should now be 145 degrees in its center. Take the dish out of the oven, tent with foil, and let rest for 10 minutes. Slice the pork, spoon some of the ginger juice from the pan over the top, and serve with the roasted zucchini and some lightly dressed salad and bread.
Andiamo's Raspberry Chocolate Mini Cakes
Just in time for Valentine's Day!
This sweet and sophisticated copycat recipe comes from Andiamo, a popular California restaurant. Bittersweet chocolate and raspberries give these little cakes gourmet taste.
1 basket fresh raspberries
3/4 cup granulated sugar
1/4 cup brandy
1/4 teaspoon cinnamon
1 tablespoon unsweetened cocoa powder
2 ounces bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter, cut small
2 large egg yolks
1 large egg
2 teaspoons flour
Combine raspberries with 1/2 cup sugar, brandy and cinnamon in a medium saucepan. Stir and simmer over medium heat until sugar dissolves and sauce thickens, about 10 minutes.
Remove 1/4 cup of raspberries from saucepan and drain, saving sauce. Butter two 3/4 cup custard cups. Whisk cocoa and remaining 1/4 cup sugar in a small bowl.
Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup berries. Pour batter into two custard cups.
Bake at 350 degrees F until edges are set and center is still shiny and tester comes out with some wet batter attached, about 22 minutes.
To serve, cut around warm cakes to loosen. Turn out onto plates. Spoon sauce on the side. Sift confectioners' sugar over and garnish with mint.
Note: Cakes are to have a slightly soft center. Both sauce and cakes can be made ahead of time. Cakes can be made ahead of time and refrigerated. When ready to eat, heat in microwave for about 1 minute.
Little Cranberry-Apple Pies
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
2 tablespoons dried cranberries
½ cup apple pie filling (from 21-oz can)
2 tablespoons quick-cooking or old-fashioned oats
1 tablespoon all-purpose flour
1 tablespoon light brown sugar
¼ teaspoon ground cinnamon
1 tablespoon butter or margarine
2 tablespoons whipped topping
Chopped dried cranberries, if desired
Heat oven to 350°F. Spray 2 (6-oz) custard cups with cooking spray. Place biscuits on microwavable plate. Microwave uncovered on High 10 seconds. Turn over, and microwave an additional 10 to 15 seconds, if necessary, until biscuits are softened. Press and stretch each into 5-inch round, using floured fingers if needed. Place 1 biscuit in each custard cup, pressing into bottom and up side of each.
In small bowl, mix filling ingredients. Divide evenly between biscuit-lined cups.
In small bowl, mix oats, flour, brown sugar and cinnamon. With fork, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. Place custard cups on cookie sheet.
Bake 20 to 25 minutes or until edges are golden brown and filling bubbles around edges; cool 5 minutes. Remove from custard cups; place on cooling rack. Cool 10 minutes. Top with whipped topping and chopped cranberries.
Drizzle with a little caramel topping to make the pies even more amazing.
Hawaiian Yam Casserole
2 medium sweet potatoes or yams, peeled and cut into 1/2-inch slices (about 2 cups)
1 can (8 ounces) crushed pineapple in juice, undrained
1 tablespoon packed brown sugar
2 tablespoons chopped pecans
1 tablespoon chopped crystallized ginger
1 teaspoon margarine
Heat oven to 375°. Spray 1-quart casserole with nonstick cooking spray. Layer yams and crushed pineapple in casserole. Sprinkle brown sugar, pecans and crystallized ginger over top; dot with margarine. Cover and bake about 45 minutes or until yams are tender.
Tender Turkey and Wild Rice
½ cup uncooked wild rice, rinsed
½ cup chopped carrot
¼ cup chopped onion (½ medium)
¼ cup thinly sliced celery
½ teaspoon seasoned salt
½ teaspoon garlic-pepper blend
½ teaspoon dried marjoram leaves
1 cup chicken broth
2 tablespoons dry sherry or dry white wine
1 turkey tenderloin (½ to ¾ lb), cut into ½-inch-thick slices
In 1½-quart slow cooker, mix rice, carrot, onion, celery, ¼ teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.
Arrange turkey slices over rice mixture. Sprinkle with remaining ¼ teaspoon each seasoned salt, garlic-pepper blend and marjoram. 3 Cover; cook 5 to 6 hours (if slow cooker has heat settings, cook on low).
Note: Depending on the variety, sherry—a fortified wine native to Spain—ranges in color, flavor and sweetness. Dry sherries are lighter in color, milder in flavor and less sweet than those labeled "cream."
Baked Bananas in Orange Sauce
2 medium firm bananas
2 teaspoons butter, melted
1/4 cup orange juice
2 tablespoons brown sugar
2 teaspoons grated orange peel
Vanilla ice cream
Cut each banana in half lengthwise; place cut side down in a greased 8-in. square baking dish. Brush with butter. Bake, uncovered, at 350° for 10 minutes.
Combine the orange juice, brown sugar and orange peel; pour over bananas. Bake 10 minutes longer. Serve with ice cream.
Slow Cooker Beef Stroganoff Stew
1/4 cup chopped onion
1 teaspoon finely chopped garlic
1/2 lb boneless beef tip steak, cut into 1/2-inch pieces
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1/4 cup water
1 1/4 cups uncooked wide egg noodles
1/2 cup sour cream
1 tablespoon chopped fresh parsley
In 1 1/2-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
Cover; cook on Low heat setting 4 to 5 hours.
Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Top individual servings with parsley.
Slow Cooker Cuban Flank Steak
1 small onion, thinly sliced
1/2 small red bell pepper, cut into strips (1/2 cup)
1/2 small green bell pepper, cut into strips (1/2 cups)
1/2 beef flank steak (1/2 lb), cut into 2 pieces
2 teaspoons chili powder
1/4 teaspoon dried oregano leaves
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
2 teaspoons lime juice
1/4 cup Progresso® beef flavored broth (from 32-oz carton)
1/2 cup uncooked regular long-grain white rice
1/2 cup Progresso® black beans, drained, rinsed (from 15-oz can)
Spray 1 1/2- to 2-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.
Cover; cook on Low heat setting 6 to 8 hours.
About 20 minutes before serving, cook rice as directed on package.
Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 5 minutes longer or until thoroughly heated. Serve beef and sauce over rice.
The sauce that collects is packed with flavor, but if you prefer, drain excess sauce before serving.
Sesame Chicken Lo Mein
1 lb. boneless skinless chicken breast halves, cut into bite-sized strips
1 teaspoon sesame oil
1 (1 lb. 5-oz.) pkg. Green Giant® Create a Meal!® Frozen Stir-Fry Lo Mein Meal Starter
1 cup fresh snow pea pods, trimmed
1/4 cup cashew pieces
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink.
Add sesame oil, frozen vegetables, sauce packet from meal starter and snow pea pods; cook and stir 7 to 10 minutes or until vegetables are crisp-tender. Sprinkle with cashews.
Sliced almonds, crushed peanuts or chopped walnuts could replace the cashews in this recipe. Each would add its own distinctive flavor.
3 to 4 boneless skinless chicken breasts (about 1 lb)
3/4 cup Progresso® Italian style panko crispy bread crumbs
1/2 cup chopped pecans
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 container (6 oz) Yoplait® Greek Fat Free plain yogurt
3 tablespoons olive oil or butter
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
You can substitute chopped walnuts or almonds for the pecans.
Tostada Chicken Salad
1 cup shredded cooked chicken
2 tablespoons chopped fresh cilantro
2 tablespoons sour cream
2 tablespoons mayonnaise or salad dressing
2 teaspoons taco seasoning mix (from 1 oz package) or Southwest seasoning mix
1 tablespoon chopped green onion (1 medium)
2 tostada shells
3 cups shredded lettuce
1/4 cup Chunky salsa
1/2 medium avocado, sliced, if desired
In medium bowl, mix chicken, cilantro, sour cream, mayonnaise, seasoning mix and onion.
Place 1 tostada shell on each dinner plate. Top each with 1 1/2 cups shredded lettuce. Top each with half of chicken mixture; drizzle each with 2 tablespoons salsa. Garnish with avocado.
Magic S’more Crescent Puffs
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
¼ cup graham cracker crumbs
¼ cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
¼ cup butter or margarine, melted
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening
Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
After drizzling with chocolate, sprinkle with chopped peanuts, pecans or almonds for extra crunch.
Makes: 8 puffs
Chocolate-Cherry Fantasy Desserts
2 cups frozen cherries (from 16-oz bag)
2 tablespoons sugar
2 teaspoons cornstarch
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits
1 teaspoon milk
1 teaspoon sugar
vanilla ice cream, if desired
1 tablespoon slivered almonds, if desired
2 tablespoons fudge topping, heated
Heat oven to 350ºF. Place 2 (1 1/2-cup) ungreased ovenproof bowls or ramekins on cookie sheet. Spoon 1 cup frozen cherries into each bowl. Add 1 tablespoon sugar and 1 teaspoon cornstarch to each bowl; toss to coat cherries.
Bake 15 minutes. Remove from oven. Stir cherries well; place 1 frozen biscuit on top of each bowl of cherries. Brush biscuits with milk; sprinkle with 1 teaspoon sugar.
Return to oven; bake 18 to 22 minutes longer, adding almonds to cookie sheet during last 3 minutes of baking time. Bake until tops of biscuits and almonds are golden brown. Cool 5 to 10 minutes before serving. To serve, top with ice cream, fudge topping and almonds.
Vanilla Custard Cups
1 cup milk
3 tablespoons brown sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt, optional
1/8 teaspoon ground nutmeg
In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
Grilled Bourbon-Glazed Beef Kabobs
2 tablespoons bourbon or water
1 tablespoon teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon frozen (thawed) orange juice concentrate
1/4 cup packed brown sugar
Dash of crushed red pepper flakes
1/2 lb beef boneless top sirloin, cut into 1 1/2-inch cubes
8 pieces (1 1/2-inch) red onion
8 fresh whole mushrooms
8 pieces (1 1/2-inch) red bell pepper
1 teaspoon olive or vegetable oil
1/4 teaspoon salt
Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze.
In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece.
Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender.
Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.
Tropical Salsa-Topped Chicken Salad
2 cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package)
1 teaspoon grated lime peel
1/4 teaspoon salt
2 boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces
1/2 medium red bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
1 tablespoon finely chopped fresh cilantro
1 bag (6 oz) fresh baby spinach leaves
1 tablespoon flaked coconut
Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover and refrigerate 15 minutes, stirring once.
Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
Heat 10-inch nonstick skillet over medium-low heat. Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center.
In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut.
Note: Toasting the coconut adds more flavor. Bake in an ungreased shallow pan at 350ºF for 5 to 7 minutes, stirring occasionally, until golden brown.