Dinner Tonight

Garlic Pineapple Chicken

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
2 cups uncooked instant rice
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup French salad dressing
1/3 cup chopped green pepper
2 tablespoons garlic herb seasoning blend

In a large skillet coated with cooking spray, cook and stir chicken over medium heat until juices run clear. Meanwhile, cook rice according to package directions.

Stir the pineapple, salad dressing, green pepper and seasoning blend into chicken. Bring to a boil. Reduce heat; cook, uncovered, for 3-5 minutes or until heated through. Serve with rice. Makes 4 servings.

Salmon with Mornay Sauce

1 teaspoon lemon-pepper seasoning, divided
4 salmon fillets (6 ounces each)
3 tablespoons butter, divided
1-1/2 teaspoons all-purpose flour
1/8 teaspoon salt
Dash pepper
Dash cayenne pepper
1/4 cup milk
1/4 cup heavy whipping cream
1/4 cup shredded Swiss cheese

Rub 1/2 teaspoon lemon-pepper over both sides of salmon. In a large skillet, cook salmon in 2 tablespoons butter for 5-6 minutes on each side or until fish flakes easily with a fork.

Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, salt, pepper, cayenne and remaining lemon-pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Serve with salmon. Makes 4 servings.

Lemon-Batter Fish

1-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon sugar
1 egg, beaten
2/3 cup water
2/3 cup lemon juice, divided
2 pounds perch fillets or walleye fillets, cut into bite size pieces
Oil for frying
Lemon wedges, optional

In a shallow bowl, combine 1 cup flour, baking powder, salt and sugar; set aside. Combine the egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.

In separate shallow bowls, place remaining lemon juice and remaining flour. Dip fillets in lemon juice, then flour and coat with the batter.

Heat 1 in. of oil in a skillet. Fry fish, a few at a time, over medium-high heat for 2-3 minutes on each side or until the fish flakes easily with a fork. Drain on paper towels. Garnish with lemon if desired. Makes 5 servings.

Tuna Patties with Dill Sauce

2 large parsnips, peeled and cut into 1/2-inch slices
2 egg whites, lightly beaten
1/2 cup soft bread crumbs (about 1 slice)
1/4 cup finely chopped green onions
1 tablespoon dried parsley flakes
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
2 teaspoons olive oil

Dill Sauce:
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon dill weed

Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well.

Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and peel, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft).

In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties. Makes 4 servings.

Crab Cakes with Red Pepper Sauce

1/4 cup mayonnaise
1/4 cup minced chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
Dash pepper
1 pound lump crabmeat, cartilage removed
4 to 5 slices French bread (1 inch thick), crust removed

Red Pepper Sauce:
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Lemon wedges

In a large bowl, combine the first seven ingredients; stir in crab. In a food processor or blender, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture; mix well.

Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.

Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.

In a large skillet, melt half of butter and half of oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges. Makes 10 servings.

Fontina, Caramelized-Onion, and Pancetta Pizza

Pizza Dough
1 teaspoon olive oil
1 1/2 ounces pancetta (Italian-style bacon) or Canadian bacon, chopped
8 cups sliced onion (about 3 large)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon olive oil, divided
3/4 cup (3 ounces) shredded fontina cheese, divided
Thyme sprigs (optional)
Cracked black pepper (optional)

Prepare the Pizza Dough according to directions. While dough is rising the second time, heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat; add pancetta, and sauté for 2 minutes. Add onions, thyme, salt, and white pepper; cook 25 minutes or until onions are browned, stirring frequently.

Preheat oven to 475°. Brush each prepared pizza crust with 1 1/2 teaspoons oil; top each with half of onion mixture. Sprinkle half of cheese over each pizza. Bake at 475° for 9 minutes or until crusts are crisp. Cut each pizza into 8 wedges. Garnish with thyme sprigs and sprinkle with black pepper, if desired. Makes 2 (9-inch) pizzas

Pizza Dough
1 teaspoon sugar
1 teaspoon dry yeast (about 1/2 package)
3/4 cup warm water (105° to 115°)
2 1/4 cups all-purpose flour
1 1/2 teaspoons olive oil
1/2 teaspoon salt
Cooking spray

Dissolve sugar and yeast in 3/4 cup water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 2 cups flour, oil, and salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes).

Add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking. Place dough in large bowl coated with cooking spray, turning dough to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.

Punch dough down. Cover and let rise 40 minutes or until doubled in bulk. Divide dough into 2 equal portions; roll each portion into a 9-inch circle on a lightly floured surface. Place dough circles on a large baking sheet coated with cooking spray. Top and bake according to directions. Makes 2 (9-inch) pizza crusts

Beef Tenderloin Steaks with Creole Spice Rub

Creole Spice Rub:
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper

Remaining Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Combine mustard and next 7 ingredients (through black pepper); rub evenly over steaks. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes. Makes 4 servings

Pork Roast With Carolina Gravy

4 medium leeks
1 (5- to 6-lb.) bone-in pork shoulder roast (Boston butt)
Kitchen string
2 teaspoons salt
2 teaspoons pepper
3 thick bacon slices, chopped
1 tablespoon vegetable oil
10 garlic cloves, halved
3 medium onions, halved and sliced
2 1/2 cups low-sodium chicken broth
1/2 cup dry white wine
10 fresh thyme sprigs
4 bay leaves
1 tablespoon butter

Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain. Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.

Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl. Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.

Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.

Bake at 350° for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.

Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from surface of pan juices.

Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.

Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step 5. Bake at 350° for 4 to 5 hours or until a meat thermometer inserted into thickest portion registers 195°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with recipe as directed. Makes 8 servings

Tomato Pie

1-1/4 pounds plum tomatoes (about 5 large), cut into 1/2-inch slices
1 pastry shell (9 inches), baked
1/2 cup thinly sliced green onions
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/2 cup shredded reduced-fat cheddar cheese
2 bacon strips, cooked and crumbled
2 tablespoons shredded Parmesan cheese

Place half of the tomatoes in pastry shell. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese. Bake at 350° for 30-35 minutes or until tomatoes are tender. Makes 8 servings.

Pesto Pork Roast

1/4 cup plus 2 tablespoons olive oil, divided
2 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
4 garlic cloves, peeled
12 plum tomatoes
1-1/2 teaspoons pepper, divided
1 teaspoon kosher salt, divided
1 bone-in pork loin roast (4 to 5 pounds)
1 package (16 ounces) egg noodles

For pesto, in a blender, combine 1/4 cup oil, basil, Parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside.

Cut each tomato into four slices; place in a greased shallow roasting pan. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°.

Remove roast and keep warm. Let stand for 10 minutes before slicing. Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork. Makes 6-8 servings.

Cider-Roasted Chicken

3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 (6-pound) roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves, peeled

Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.

Preheat oven to 400°. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan.

Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken. Makes 8 servings

Mushroom Soup

2 cups chopped fresh mushrooms
1 small onion, chopped
2 cups chicken broth
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 pinch salt and pepper to taste
4 slices white bread, toasted
1 tablespoon softened butter
1 cup shredded sharp Cheddar cheese

In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat. Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.

When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper. Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.

Beef Tenderloin Fillets

6 beef tenderloin fillets (1-1/2 to 2 inches thick and 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1 tablespoon Crisco® Pure Olive Oil
2 tablespoons finely chopped onion
2 garlic cloves, minced
1/3 cup dry red wine or beef broth
2 tablespoons minced fresh parsley
1/2 teaspoon browning sauce, optional

Season fillets with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Cook fillets for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

In the same skillet, saute onion and garlic in remaining butter for 1 minute. Add wine or broth; cook and stir for 1 minute. Stir in parsley and browning sauce if desired. Drizzle over beef. Makes 6 servings.

Turkey & Rice

1-1/2 cups instant brown rice
1 pound extra-lean ground turkey
1 medium onion, chopped
1-1/2 cups salsa
1 can (8 ounces) no-salt-added tomato sauce
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup reduced-fat sour cream
Chopped tomatoes, baked tortilla chip scoops and sliced ripe olives, optional

Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink. Add the salsa, tomato sauce, bouillon and salt; heat through. Serve with rice; top with cheese and sour cream. Garnish with tomatoes, chips and olives if desired. Makes 4 servings.

Parmesan Pork Cutlets

1 pork tenderloin (about 1 pound)
1/2 cup all-purpose flour
2 large eggs
1 cup dry bread crumbs
1 teaspoon kosher salt
1/4 cup (1 ounce) grated Parmesan
4 tablespoons olive oil
6 cups arugula, rinsed and dried
2 tomatoes, sliced into wedges
1 tablespoon extra-virgin olive oil
1 lemon, quartered

Heat oven to 400°. Thinly slice the tenderloin on a diagonal into 8 pieces. Pound the slices to a 1/4-inch thickness. Place the flour on a plate. Place the eggs in a shallow bowl and beat lightly. In a separate bowl, combine the bread crumbs, salt, and Parmesan. Working in batches, lightly coat the cutlets first in the flour, then in the egg mixture (allowing any excess to drip off), and finally in the bread crumb mixture.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1 to 2 minutes per side. Place the cutlets on a baking sheet. Wipe out the skillet and repeat with the remaining olive oil and cutlets. Transfer to oven and heat until the pork is cooked through, 8 to 10 minutes. Divide the arugula and tomatoes among individual plates and drizzle with the extra-virgin olive oil. Serve with the cutlets and lemon wedges. Makes 4 servings

Steak Pitas with Dill Sauce

Sauce:
1/2 cup plain yogurt
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

Steak:
1/2 cup fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
4 (6-inch) pitas, cut in half
4 romaine lettuce leaves, halved
1/4 cup (1 ounce) crumbled feta cheese

Prepare grill or broiler. To prepare sauce, combine first 5 ingredients, stirring with a whisk. To prepare steak, combine juice and next 4 ingredients (juice through steak) in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Line each pita half with 1 lettuce leaf half. Divide steak evenly among pita halves. Spoon 1 tablespoon sauce and 1 1/2 teaspoons cheese into each pita half. Makes 4 servings

Sirloin Roast

1/2 cup beef broth
1/2 cup teriyaki or soy sauce
1/4 cup vegetable oil
2 tablespoons brown sugar
2 tablespoons finely chopped onion
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 boneless beef sirloin tip roast (about 4 pounds)

In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Makes 12-14 servings.

Honey-Mustard Pork Roast

3/4 cup beer or ginger ale
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup olive or vegetable oil
8 garlic cloves, minced
2 teaspoons dried rosemary, crushed
1 boneless pork loin roast (2 to 2-1/2 pounds)
1/2 cup heavy whipping cream

In a bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Place the roast in a large resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate for at least 2 hours.

Drain and reserve marinade; refrigerate for sauce. Place roast on a rack in a roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 to 1-3/4 hours. Let stand for 10 minutes before carving.

Strain reserved marinade into a saucepan. Add cream and pan drippings if desired. Bring to a rolling boil. Reduce heat; simmer, uncovered, for 15 minutes or until reduced to about 1-1/2 cups. Serve with sliced pork. Makes 6-8 servings.

Seared Salmon on Herbed Mashed Peas

1 teaspoon butter
1 cup thinly sliced leek
1/4 cup water
1 (10-ounce) package frozen green peas, thawed
1 tablespoon chopped fresh basil
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) salmon fillets
Cooking spray
Lemon wedges (optional)

Heat butter in a medium nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring occasionally. Add water and peas; cook 5 minutes or until peas are tender.

Place pea mixture in a food processor. Add basil, juice, and tarragon; process until smooth, adding more water if necessary. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.

Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon, skin side down, and cook for 6 minutes or until golden. Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness. Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired. Makes 4 servings

Lasagna in a Bun

8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of the bottom. Remove cut portion and save for another use; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the spaghetti sauce, garlic powder and Italian seasoning. Cook 4-5 minutes or until heated through.

Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with cheese mixture. Place on a baking sheet. Cover loosely with foil. Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining cheddar and mozzarella. Return to the oven for 2-3 minutes or until the cheese is melted. Makes 8 servings.

Barbecued Chicken Pizza

1 pound boned, skinned chicken breasts
1/3 cup prepared barbecue sauce
Salt and pepper
4 slices bacon (4 oz. total), cut into 1-inch pieces
2 baked pizza crusts (7 to 8 in., 5 oz. each)
1/4 cup cream cheese (2 oz.)
1/4 cup canned diced green chilies
1/2 cup shredded jack cheese
1/4 to 1/2 teaspoon hot chili flakes

Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2 tablespoons barbecue sauce. Sprinkle with salt and pepper. Bake in a 350° regular or convection oven until no longer pink at the center of the thickest part (cut to test), about 20 minutes. Let stand until cool enough to handle, then tear into bite-size chunks. In a small bowl, mix with remaining barbecue sauce.

Meanwhile, in a 10- to 12-inch frying pan over high heat, stir bacon until browned and crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Place pizza crusts on a 12- by 15-inch baking sheet. Spread each with about 2 tablespoons cream cheese. Spoon chicken in sauce evenly over both crusts; top with bacon, green chilies, jack cheese, and hot chili flakes. Bake pizzas in a 400° regular or convection oven until cheese is browned and bubbling, 15 to 20 minutes. Transfer to a board and cut into wedges. Makes two 8-inch pizzas

Corned Beef and Cabbage

1 corned beef brisket with spice packet (4 to 6 pounds)
2 tablespoons brown sugar
2 to 3 bay leaves
16 to 24 small potatoes, peeled
8 to 12 medium carrots, halved
1 large head cabbage, cut into wedges
Minced fresh parsley, optional

Horseradish Sauce:
3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 cups cooking liquid (from brisket)
1 tablespoon cider vinegar
1 tablespoon sugar
1/4 cup horseradish

Sour Cream anD Mustard Sauce:
1 cups (8 ounces) sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar

Place brisket in a large Dutch oven; cover with water. Add brown sugar and bay leaves. (If spice packet is enclosed with brisket, add it also.) Bring to a boil. Reduce heat; cover and simmer for 2 hours.

Add potatoes and carrots. Return to boiling. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are just tender. If your Dutch oven is not large enough for cabbage to fit, remove potatoes and carrots and keep warm (they can be returned to cooking liquid and heated through before serving).

Add cabbage; cover and cook about 15 minutes or until tender. Discard bay leaves. Remove cabbage and meat. Strain and remove about 1-1/2 cups cooking liquid. Let meat stand a few minutes. Slice meat across the grain. Serve with Horseradish Sauce or Sour cream and Mustard Sauce. Garnish with parsley if desired.

Horseradish Sauce: In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid; stir until smooth. Add vinegar, sugar and horseradish. Cook and stir over medium heat until thickened and bubbly. Adjust seasoning with additional vinegar, sugar or horseradish if needed. Thin sauce if necessary with the remaining cooking liquid. Makes about 1-1/2 cups.

Sour Cream and Mustard Sauce Combine all ingredients in a small bowl. Mix until well blended. Makes 1 cup.

Mini Shepherd's Pies

1 pound ground beef
3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.

In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth. Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.

Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.

To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Makes 5 servings.

Tarragon Chicken

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons minced fresh tarragon
1/8 teaspoon salt

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt.

2. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken; serve immediately. Makes 4 servings

Beer-Battered Sardines with Wasabi Mayonnaise

1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 cup beer
1/4 cup butter, melted
2 egg yolks
Vegetable oil
16 fresh sardines, dressed
1 1/2 tablespoons wasabi powder
1 tablespoon water
1/2 cup mayonnaise

Combine first 3 ingredients in a bowl. Add beer, butter, and egg yolks, stirring mixture until smooth. Pour oil to depth of 2 inches into a Dutch oven; heat oil to 375°. Dip sardines into batter; fry, a few at a time, 2 minutes or until golden. Drain well. Stir together wasabi powder and 1 tablespoon water; stir in mayonnaise. Serve with sardines. Makes 4 servings