Dinner Tonight

Moroccan Chickpea Chili

2 teaspoons olive oil
1 cup prechopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly.

Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice. Makes 4 servings

Easy Skillet Cordon Bleu

1/2 cup Italian-seasoned breadcrumbs
1 teaspoon pepper
1/2 teaspoon salt
8 chicken tenders (about 1 lb.)
1 tablespoon butter
1 tablespoon olive oil
8 Canadian bacon slices, cut into thin strips
4 Swiss cheese slices, halved

Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.

Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted. Makes 4 to 6 servings

Quick Beef Bourguignonne

1 tablespoon olive oil
1 1/4 pounds sirloin steak, cut into 1-inch pieces
Kosher salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions
2 cups red wine
1 10.75-ounce can Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped (optional)

Heat the oil in a large saucepan over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.

Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and 1/4 cup water and bring to a boil.

Add the steak and juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using. Makes 4 servings

Easy Shepherd's Pie

1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup (1 ounce) shredded Cheddar (optional)
1 16-ounce package refrigerated or frozen and thawed mashed potatoes

Heat oven to 400°. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon the beef mixture into a baking dish.

Mix the cheese (if using) with the potatoes in a medium bowl. Spread the potatoes over the beef and bake until heated through, 10 minutes. Divide among individual plates. Makes 4 servings

Meat Loaf with Red Wine Glaze

2 slices of white sandwich bread, torn into pieces
1/2 cup milk
1 large egg
1 large egg yolk
2 tablespoons coarsely chopped flat-leaf parsley
1 1/2 teaspoons finely chopped sage
1 teaspoon finely chopped thyme
1 tablespoon kosher salt
Pinch of freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup plain dry bread crumbs
2 tablespoons unsalted butter
1 medium white onion, finely diced
4 garlic cloves, minced
1 pound ground lamb
1/2 pound ground pork
1/2 pound ground veal
Vegetable oil, for brushing
1 1/4 cups dry red wine
1/4 cup sugar
1 tomato, finely chopped
1 teaspoon unsulfured molasses
Pinch of ground allspice

Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.

In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.

Brush a medium oval baking dish with oil. Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.

Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.

Brush half of the glaze over the meat loaf. Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°; brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes, then thickly slice and serve. Makes 6 servings

Crispy Pan-Fried Chicken

16 pieces of chicken
6 cups buttermilk
3 cups all-purpose flour
4 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 1/2 quarts vegetable oil, for frying

In a large bowl, toss the chicken with the buttermilk. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight.

In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne. Set 2 large racks over rimmed baking sheets. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl.

Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag.

Pour 1 inch of oil into each of 2 large cast-iron skillets and heat to 350°. Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet. Fry over moderate heat until the chicken is golden, crisp and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165° for thighs or drumsticks and 160° for breasts.

Line the racks with paper towels and drain the chicken. Continue frying the chicken in batches, being sure the oil temperature stays at 325° during frying. Serve warm or at room temperature. Makes 8 servings

Fried Catfish

1 tsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
3/4 cup white or yellow cornmeal
4-8 oz. catfish filets
Vegetable oil

Combine paprika, cayenne pepper, salt, and ground black pepper in a bowl. Set aside. Pour cornmeal into a shallow pan. Sprinkle catfish filets with seasoning mixture, then dredge each in cornmeal, coating well on both sides. Shake off excess.

Heat 1/2" vegetable oil in a cast-iron skillet over medium heat. When oil is hot, add filets and cook, turning once, until golden, 3–5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce. Makes 4 servings

Barbecued Ribs

2 2-lb. racks pork spareribs

For the Marinade:
2 cups cider vinegar
1/2 cup worcestershire sauce
Juice of 2 lemons
1 tbsp. Barbecue Spice Mix
1 tsp. cayenne pepper

For the Sauce:
1 1/2 cups ketchup
4 tbsp. butter
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup worcestershire sauce
Juice of 1/2 lemon
1 1/2 tsp. dry mustard
1/2 tsp. cayenne pepper

For the marinade: Place ribs in a shallow pan. Combine all marinade ingredients in mixing bowl, then pour over ribs, turning to coat well. Cover and refrigerate at least 2 hours or as long as overnight. Preheat oven to 200°. Pour off excess marinade from pan and cook ribs for 3 hours.

For the sauce: Cook all sauce ingredients with 3/4 cup water in a saucepan over medium heat until thick, about 15 minutes. To finish ribs on a charcoal or gas grill, place on rack over low flame. Cook, turning once, until lightly browned and crusted.

This could take 5–30 minutes per side, depending on hotness of fire, distance of ribs from heat, and type of grill. At this point, baste ribs with sauce and cook, turning once, for 5 minutes per side. Serve ribs with additional sauce on the side. Makes 4 servings

Barbecue Spice Mix
1 tbsp. paprika
1/4 tsp. chili powder
1/2 tsp. crushed red pepper
1/4 tsp. black pepper
1/2 tsp. celery salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cayenne
1/4 tsp. salt

Toast paprika, chili powder, crushed red pepper, and black pepper in a small pan over medium heat for about 5 minutes. Pulse in a spice grinder until fine, then add celery salt, garlic powder, onion powder, cayenne, and salt. Makes about 2 tbsp.

One-Skillet Spaghetti

1 pound ground beef
2 medium onions, chopped
1 package (7 ounces) ready-cut spaghetti
1 can (28 ounces) diced tomatoes, undrained
3/4 cup chopped green pepper
1/2 cup water
1 can (8 ounces) sliced mushrooms, drained
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in uncooked spaghetti and the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Sprinkle with cheese; cover and heat until melted. Makes 4-6 servings.

Grilled Chicken

5 tablespoons Cajun meat seasoning blend
1 1/4 teaspoons ground cardamom
1 tablespoon plus 1 teaspoon onion powder
1 tablespoon plus 3/4 teaspoon ground ginger
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground savory
3/4 teaspoon ground allspice
3/4 teaspoon ground dried guajillo or pasilla chile pepper (1/2 pepper)
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 (3- to 4-pound) chicken, cut into 8 pieces
4 bay leaves
1/4 cup unsalted butter

Combine first 11 ingredients in a large bowl. Remove 1/4 cup mixture, and set aside. Add soy sauce to remaining seasoning, and stir well to form a paste. Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste. Cover tightly with plastic wrap, and chill 6 to 8 hours.

Remove chicken from refrigerator about 1 1/2 hours before grilling so it reaches room temperature. Melt butter, and stir in reserved 1/4 cup seasoning mixture. Set aside.

Prepare a hot fire (400º to 450º) by piling charcoal on one side of grill, leaving other side empty. If using gas grill, light only one side. Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs.

Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175º, about 7 1/2 minutes per side for breasts, 3 1/2 minutes per side for thighs, and 2 1/2 minutes per side for legs. Remove from grill, and let stand 10 minutes before serving. Makes 4 servings

Roast Pork Tenderloin with Pepper Jelly Glaze

1 1/4 teaspoons salt, divided
1 cup red wine (Cabernet Sauvignon or Merlot)
1 tablespoon freshly minced garlic
1 tablespoon coarsely chopped fresh thyme
2 tablespoons coarsely chopped fresh oregano
1/4 teaspoon freshly ground pepper
1 1/4 cups plus 2 tablespoons olive oil, divided
2 whole pork tenderloins, trimmed of all silver skin (about 2 pounds total)
1 medium carrot, very finely diced (about 1/4 cup)
1/4 cup each very finely diced red, yellow, and green bell peppers (3/4 cup total)
1/2 large yellow onion, very finely diced (about 1 cup)
Pinch of ground cumin
1 cup Pepper Jelly
1 1/4 cups pork or chicken stock
1 tablespoon unseasoned rice vinegar
1 tablespoon cornstarch, dissolved in 1 tablespoon cold stock or water
3 tablespoons Cajun meat seasoning blend

Whisk together 1/2 teaspoon salt, wine, and next 4 ingredients in a shallow dish. Slowly add 1 cup olive oil in a thin stream, whisking constantly. Add pork, cover, and chill at least 1 hour, or up to 1 day.

Heat 2 tablespoons olive oil in a medium saucepan over high heat. Add carrot, bell peppers, and onion, and cook, stirring occasionally, until onion begins to brown, about 8 minutes. Add cumin and remaining 3/4 teaspoon salt; cook 1 minute. Add Pepper Jelly, stock, and rice vinegar. Bring to a boil, reduce heat to low, and simmer 10 minutes.

Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended. Remove from heat, and set aside.

Preheat oven to 350º. Heat remaining 1/4 cup olive oil in a roasting pan on stovetop over high heat. Remove pork from marinade and season with Cajun meat seasoning. Sear pork in pan 3 minutes on each side, and place in oven. Bake until internal temperature reaches 150º, about 20 to 25 minutes. Remove from pan, and set aside 5 minutes before slicing.

Drain any excess oil from pan. Add reserved Pepper Jelly mixture to pan over high heat, stirring to loosen particles from bottom. Bring to a boil, and remove from heat. Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan. Makes 6 servings

Shrimp Po'boy with Spicy Ketchup

3 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1/4 cup ketchup
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon chili powder
1/4 teaspoon hot sauce
2 (10-inch) submarine rolls, split
2 cups torn curly leaf lettuce
1/2 cup thinly sliced red onion

Line a baking sheet with heavy-duty aluminum foil. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl, stirring with a fork. Combine oil and shrimp; toss well. Place half of the shrimp in the breadcrumb mixture; toss well to coat. Place breaded shrimp in a single layer on prepared baking sheet. Repeat procedure with remaining shrimp and breadcrumb mixture. Broil 4 minutes or until shrimp are done.

Combine ketchup, juice, Worcestershire, chili powder, and hot sauce in a small bowl, stirring with a whisk. Spread 2 tablespoons ketchup mixture over cut sides of each roll half. Place 1 cup lettuce over bottom half of each roll; top with 1/4 cup onion. Arrange 1 cup shrimp on each roll half; top with remaining roll half. Cut sandwiches in half. Makes 4 servings

Peanutty Baked Chicken Cutlets

2 tablespoons honey
2 tablespoons Dijon mustard
1/3 cup peanuts
1 cup panko (Japanese breadcrumbs)
4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)
Cooking spray
1/4 cup peach chutney

Preheat oven to 500°. Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl.

Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney. Makes 4 servings

Chicken Livers with Caramelized Onions and Madeira

3 tablespoons cooking oil
3 onions, sliced thin (about 4 cups)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/4 pounds chicken livers, each cut in half
1/2 cup Madeira
1 hard-cooked egg, chopped
2 tablespoons chopped fresh parsley

In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.

In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.

Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley. Makes 4 servings

BBQ Shrimp

4 pounds unpeeled, large fresh shrimp
2 lemons, cut into wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1/2 cup Worcestershire sauce
4 garlic cloves, chopped
3 tablespoons Old Bay seasoning
1 teaspoon dried rosemary
1 teaspoon dried thyme
French bread

Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves. Stir together butter and next 6 ingredients. Pour over shrimp.

Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges. Makes 6 to 8 servings

Fillet of Beef with Red Pepper Butter

1 (2-pound) beef tenderloin, trimmed
Cooking spray
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
3 garlic cloves, minced

Preheat oven to 400°. Place beef on broiler pan coated with cooking spray, and sprinkle with salt and pepper. Spread the mustard evenly over beef. Combine remaining ingredients; pat evenly over beef.

Insert a meat thermometer into thickest portion of beef. Bake at 400° for 40 minutes or until thermometer registers 145° (medium-rare) or desired degree of doneness. Transfer the beef to a cutting board. Cover loosely with foil, and let stand 10 minutes before slicing. Makes 8 servings

Soft Black Bean Tostadas

Salsa:
1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup sour cream

Preheat broiler. To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside. Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown. Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges. Makes 4 servings

Sloppy Joes

1 1/2 pounds lean ground beef
1 (14 1/2-ounce) can diced tomatoes
1 1/4 cups ketchup
1/2 cup bottled barbecue sauce
1 tablespoon Worcestershire sauce
2 tablespoons chopped pickled jalapeños (optional)
1 tablespoon liquid from pickled jalapeños (optional)
8 hamburger buns, toasted

Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain well. Return cooked beef to skillet.

Stir in tomatoes, next 3 ingredients, and, if desired, jalapeños and liquid. Reduce heat to low, and simmer 15 minutes or until thickened. Serve mixture on toasted buns. Makes 6 to 8 servings

Classic Lamb Curry

Cooking spray
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon vegetable oil
1 1/2 cups chopped onion
5 whole cloves
3 cardamom pods
2 bay leaves
1 (3-inch) cinnamon stick
1 tablespoon ground coriander seeds
1 tablespoon paprika
2 tablespoons minced peeled fresh ginger
2 teaspoons Garam Masala
1/2 teaspoon ground red pepper
1/2 teaspoon ground turmeric
2 garlic cloves, minced
2 cups finely chopped plum tomato (about 1/2 pound)
1 1/2 cups water
1/2 teaspoon salt
1/2 cup chopped fresh cilantro, divided
4 cups hot cooked long-grain rice

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.

Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute.

Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro. Makes 4 serving

Orange Roughy with Rice

1 package (5.7 ounces) instant creamy chicken-flavored rice and sauce mix
2 cups water
1 tablespoon butter, optional
1 cup fresh broccoli florets
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/8 teaspoon dill weed
1/8 teaspoon paprika
4 orange roughy fillets (6 ounces each)
1 tablespoon olive oil

In a large saucepan, combine the rice mix, water and butter if desired. Bring to a boil; stir in broccoli. Reduce heat; cover and simmer for 7 minutes or until rice is tender.

Meanwhile, combine the onion salt, pepper, dill and paprika; sprinkle over fillets. In a large skillet, cook fillets in oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove rice from the heat; let stand for 2 minutes. Serve with fish. Makes 4 servings.

Pan-Seared Salmon with Pineapple-Jalapeno Relish

2 cups chopped pineapple
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tablespoon fresh lemon juice
2 teaspoons sugar
1 finely chopped seeded jalapeño pepper
1/2 teaspoon salt, divided
Cooking spray
1 teaspoon chili powder
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets

Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture. Makes 4 servings

Baked Grouper with Chunky Tomato Sauce

3 1/2 cups chopped seeded tomato (about 4 medium)
1/4 cup chopped green onions
1/4 cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon capers
1 teaspoon bottled minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
2 teaspoons olive oil
4 (6-ounce) grouper fillets

Preheat oven to 425°. Combine first 10 ingredients in a medium bowl. Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes.

Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork. Makes 4 servings

Grilled Bean Burgers

1 large onion, finely chopped
4 garlic cloves, minced
1 tablespoon Pure Olive Oil
1 medium carrot, shredded
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups quick-cooking oats
2 tablespoons Dijon mustard
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/4 teaspoon pepper
8 whole wheat hamburger buns, split
8 lettuce leaves
8 tablespoons salsa

In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.

In a large bowl, mash the pinto beans and black beans. Stir in the oats. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties.

Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium heat for 4-5 minutes on each side or until heated through. Serve on buns with lettuce and salsa. Makes 8 servings.

Spicy Orange Beef

1 (3 1/2-ounce) bag boil-in-bag brown rice
1/2 teaspoon salt
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon dark sesame oil
3/4 cup (1-inch) slices green onions

Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice. Makes 4 servings

Fruity Baked Chicken

2 (6.2-ounce) packages long-grain and wild rice mix
2 teaspoons salt, divided
1/3 cup all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon paprika
6 skinned and boned chicken breast halves
1/4 cup vegetable oil
1 large sweet onion, diced
1 (6-ounce) package chopped mixed dried fruit
2 cups chicken broth
1/2 cup frozen orange juice concentrate, thawed
2 tablespoons grated fresh ginger
1 teaspoon chili-garlic paste
2 teaspoons cornstarch
1/4 cup water

Prepare rice mix according to package directions, omitting seasoning packets; add 1 teaspoon salt. Set aside. Combine flour, pepper, paprika, and remaining 1 teaspoon salt in a large bowl. Dredge chicken in flour mixture.

Cook chicken in hot oil in a skillet over medium heat about 2 minutes on each side. Remove from skillet; set aside. Add onion to skillet; saute over medium-high heat, stirring often, 5 minutes. Stir in fruit and next 4 ingredients; bring to a boil.

Combine cornstarch and 1/4 cup water. Stir into fruit mixture; cook 1 minute. Spoon rice into a lightly greased 13- x 9-inch baking dish. Place chicken over rice. Spoon fruit mixture over chicken. Bake, covered, at 350° for 30 minutes. Makes 6 servings