Orange Chicken & Mixed Green Salad

2/3 cup plus 1/4 cup fresh orange juice

1/4 cup honey

4 large garlic cloves, minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

2 teaspoons grated orange peel

8 boneless chicken breast halves with skin

3 oranges, peel and white pits removed

6 tablespoons olive oil

1/4 cup white wine vinegar

1 large shallot, minced

1 pound mixed greens

1 orange or yellow bell pepper, seeded, thinly sliced

Fresh thyme sprigs (optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Cut oranges between membranes to release segments. (Chicken and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter and top with chicken breasts.

Corn, Basil & Tomato Salad

6 large ears white corn, husked

5 tablespoons olive oil

1 tablespoon finely chopped garlic

1/2 cup (packed) thinly sliced fresh basil

2 cups cherry tomatoes cut in half

3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes.

Remove from heat. Add half of basil.

Transfer corn mixture to large bowl.

Cool slightly, stirring occasionally.

Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil.

Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

Peanut Butter Chocolate Chunk Bars

1 1/2 cups flour
1/2 teaspoon baking soda
3/4 cup brown sugar
3/4 cup peanut butter
1/2 cup butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 3/4 cup 11.5 ounce package semi sweet chocolate chunks

Preheat oven to 350 degrees.

Combine flour and baking soda in a small bowl.  Beat brown sugar, peanut butter, sugar and butter in a large mixing bowl until creamy.  Beat in egg and vanilla extract.  Gradually beat in flour mixture.  Stir in chunks. Press into ungreased 13 x 9 inch pan.

Bake for 18 - 22 minutes or until center is set.

Almond-Crusted Tilapia

2 eggs
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1 cup ground almonds
1 cup grated Parmesan cheese
4 6 ounce Tilapia fillets
1/4 cup flour
3 - 4 tablespoons butter
salt to taste

Beat eggs with lemon pepper and garlic powder until well blended, set aside.  Stir together Parmesan cheese and ground almonds in shallow dish and set aside.  Dust Tilapia fillets in flour, shake off excess and set aside.  Dip Tilapia in egg mixture and then roll it in the almond mixture.

Melt butter in skillet over medium high heat.  Cook Tilapia in melted butter until golden on both sides, 2 to 3 minutes per side.  Reduce heat to medium, and season fillets with salt.  Cook for about 5 more minutes until fish is flaky.

Jambayla

Here is a great recipe for Fat Tuesday!

 ¼ cup oil

 3-4 cooked chicken breasts cut into small pieces

1 ½ lb sausage sliced

4 cups chopped onion

2 cups chopped green pepper

2 cups chopped celery

1 tab. Garlic

4 cups rice

5 cups chicken stock

2 tsp Cajun seasoning

Sauté garlic, onions, peppers and celery in oil until tender.  Add

chicken, sausage, broth and Cajun seasoning to pot and bring to a

boil.  Add rice and return to a boil. Cover and reduce heat to a

simmer and cook until rice is done based on what typed of rice

according to directions.  Add salt and pepper to taste.

This serves 12, so you may want to cut it down.

Fettucine with Roasted Cauliflower

1 head cauliflower, cut into florets  

Click to see savings

3 tablespoons water

1/4 teaspoon kosher salt  

1/4 teaspoon black pepper  

Click to see savings

4 1/2 teaspoons olive oil, divided  

8 ounces uncooked fettuccine  

1 1/2 ounces bacon, finely chopped

1 1/2 teaspoons grated lemon rind  

1 tablespoon fresh lemon juice

2 teaspoons chopped fresh thyme

1 1/2 teaspoons minced fresh garlic

2 ounces shredded Parmesan cheese

Click to see savings

Preheat oven to 400°

Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.


Heat a large skillet over medium heat. Add bacon to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove bacon; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and bacon; toss. Top with cheese. Serve immediately.

Shrimp and Grits

3 cups milk

1 cup water

1 tablespoon butter 

1/2 teaspoon salt, divided 

1/4 teaspoon black pepper, divided

1 cup uncooked quick-cooking grits

1/2 cup (2 ounces) grated fresh Parmesan cheese

4 slices bacon

1 pound peeled, deveined large shrimp 

1 cup thinly sliced onion

2 cups grape tomatoes, halved

1 teaspoon hot pepper sauce

1/8 teaspoon ground or crushed red pepper

1/4 cup green onion strips

1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.

2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.