Tuna Steaks with Salsa Recipe

Ingredients

• 1 cup shredded carrots
• 3/4 cup chopped peeled mango
• 2 tablespoons lime juice
• 1 tablespoon minced chives
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 4 (6 ounce) tuna steaks

Procedure

• For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.
• Coat grill rack with nonstick cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Top with salsa.


• Makes 4 serving

Rosemary and Garlic Simmered Pork Chops Recipe

Ingredients

• 2 teaspoons dried rosemary
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons butter
• 4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
• 2 cloves garlic, chopped
• 1 cup low-sodium beef broth

Procedure

• In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
• Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown. Turn the heat down to low, pour in the beef broth and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted in the thickest chop reads 160 degrees F (70 degrees C).


• Makes 4 serving

Sweet and Sour Pork Patties Recipe

Ingredients

• 1 1/2 pounds ground pork
• 1/2 cup soft bread crumbs
• 1 teaspoon red pepper flakes
• 1 teaspoon seasoning salt
• 1 egg
• 1 tablespoon milk
• 2 tablespoons chopped fresh parsley
• /2 cup finely chopped onion
• 1 (10 ounce) jar sweet and sour sauce

Procedure

• Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
• Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.


• Makes 4 serving

Pork Chop and Potato Casserole Recipe

Ingredients

• 1 tablespoon vegetable oil
• 6 boneless pork chops
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 4 potatoes, thinly sliced
• 1/2 cup chopped onion
• 1 cup shredded Cheddar cheese

Procedure

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.


• Makes 5 serving

Pork Chorizo Recipe

Ingredients

• 2 pounds ground pork
• 2 teaspoons salt
• 4 tablespoons chili powder
• 1/4 teaspoon ground cloves
• 2 tablespoons paprika
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 3 1/2 tablespoons cider vinegar

Procedure

• Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.


• Makes 6 serving

Stuffed Chicken Valentino Recipe

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 teaspoon dried Italian seasoning
• 2 tablespoons grated Parmesan cheese
• 1 (6 ounce) jar roasted red bell peppers, drained
• 1/4 cup chopped fresh chives
• 4 tablespoons shredded mozzarella cheese
• salt and pepper to taste
• 2 tablespoons olive oil

Procedure

• Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
• Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
• Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.


• Makes 4 serving

Stuffed Tomato Basil Chicken Recipe

Ingredients

• 4 (6 ounce) boneless, skinless chicken breasts
• 1/2 (12 ounce) bottle garlic and herb marinade
• 16 fresh basil leaves
• 1 large tomato, thinly sliced
• 4 slices provolone cheese
• 12 slices bacon
• 1/4 cup freshly grated Parmesan

Procedure

• Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
• Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.


• Makes 4 serving

Chicken Breasts with Lime Sauce

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 6 tablespoons butter
• 1 teaspoon minced fresh chives
• 1/2 teaspoon dried dill weed

Procedure

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.


• Makes 4 serving

Braised Lamb Shanks With Vegetables

Ingredients

• 1 tablespoon olive or vegetable oil
• 2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1 large onion, chopped
• 7 garlic cloves, peeled
• 2 teaspoons minced fresh ginger
• 1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks
• 12 ounces white turnips, pared and cut in 1/2-inch chunks
• 2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices
• 1 cup chicken broth
• 1/2 cup dry white wine
• 3/4 teaspoon leaf rosemary, crumbled
• 1 teaspoon grated lemon rind
• Dash freshly ground black pepper

Procedure

• Preheat oven to 350* (175*C).
• Heat oil in ovenproof Dutch oven or pan over medium-high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned well browned, about 5 minutes. Remove lamb to a bowl as it browns.
• Lower heat, add onion, garlic and ginger to pan; cook, stirring occasionally, until onion has softened.
• Add potatoes, turnips, carrots, broth, white wine, rosemary,lemon rind, pepper and the browned lamb. Bring to boiling; cover and remove from heat.
• Bake for 1 hour or until meat in fork-tender.

Shrimp With Mango And Basil

Ingredients

• 1 pound raw shrimp (21-25 per pound), peeled and deveined, tails left on
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 tablespoon extra-virgin olive oil
• 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
• 1 bunch scallions, green tops only, thinly sliced
• 1/4 cup firmly packed fresh basil leaves, finely chopped

Procedure

• Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
• Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
• Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

Shrimp Linguine Alfredo

Ingredients

• 1 (12 ounce) package linguine pasta
• 1/4 cup butter, melted
• 4 tablespoons diced onion
• 4 teaspoons minced garlic
• 40 small shrimp, peeled and deveined
• 1 cup half-and-half
• 2 teaspoons ground black pepper
• 6 tablespoons grated Parmesan cheese
• 4 sprigs fresh parsley
• 4 slices lemon, for garnish

Procedure

• Cook pasta in a large pot of boiling water until al dente; drain.
• Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
• Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Bombay Chicken Wings

Ingredients

• 24 pieces chicken wings
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• 2 tablespoons soy sauce
• 2 tablespoons oil
• 2 tablespoons chopped spring onions
• 2 cloves garlic, chopped
• 1/8 teaspoon pepper
• 1 teaspoon chili powder
• 10 sprig cilantro

Yogurt Mango Dip

• ½ cup plain yogurt
• 3 tablespoons diced ripe mangoes
• 1 tablespoon minced cilantro
• 1 tablespoon chopped spring onions
• ¼ teaspoon hot sauce
• Salt to taste

Procedure

• Rinse and dry the wings.
• In a large bowl, combine the remaining ingredients, except cilantro. Marinate the chicken for at least an hour.
• Combine the ingredients for the dip and set aside in a refrigerator.
• Drain the wings and place in a single layer on a baking dish, bake in a preheated 350 oF oven for 25 minutes or until done.
• Serve the chicken hot with rice or grilled pita bread and the cold dip. Garnish with cilantro sprigs.

Chicken and Vegetables in Peanut Curry Sauce

Ingredients

• 1 kilo chicken breast fillet
• 1 pack season breading mix
• Oil for frying
• 2 cloves garlic, chopped
• 1 onion, chopped
• 1 tablespoon curry powder
• 1 big can coconut cream


• ½ cup water
• ½ cup peanut butter
• 5 pieces okra, halved
• 1 bundle sitao, sliced
• 1 red bell pepper, cubed

Procedure

• Coat chicken with season breading mix.
• Pan-fry until tender and golden brown. Cool slightly then cut into strips. Set aside.
• In a pan, heat some oil, then sauté garlic and onion. Add curry powder.
• Pour in the coconut cream, water and peanut butter. Stir to blend. Bring to a simmer.
• Add the vegetables and cook until done.
• Add the chicken and cook until heated through. If the sauce is too thick add more water. Season to taste.
• Serve with rice or grilled pita bread.

Jamaican Jerked Chicken

Ingredients

• 18 pieces chicken wings
• 1 onion, chopped
• 2/3 cup spring onions, chopped
• 2 cloves garlic
• ½ teaspoon thyme
• 1 ½ teaspoon salt
• 1 ½ teaspoons ground allspice
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ cup pickled jalapeno peppers
• 1 teaspoon pepper
• 6 drops Tabasco sauce
• 2 tablespoon soy sauce
• ¼ cup oil

Procedure

1. In a food processor or blender, combine all ingredients except chicken wings. Puree until well blend.
2. In a large shallow dish, arrange the chicken wings in a single layer. Spoon the pureed mixture over them, rubbing all over. Cover the pan and marinate in the refrigerator overnight.

Brush a rack or grill with oil then place over a baking tray covered with aluminum foil. Arrange the chicken on the rack then brush with marinate. Bake in a preheated 450 °F