Southwestern Chicken Stir-Fry



Prep Time:5 min

Start to Finish:30 min

Makes:4 servings (about 1 cup each)



2 tablespoons lime juice

2 teaspoons chili powder

1 pound boneless skinless chicken breast halves, cut into 1/2-inch

strips

1 small zucchini

1 small yellow summer squash

2 tablespoons vegetable oil

1/3 cup medium Picante Sauce sauce

2 tablespoons chopped fresh cilantro



1. Mix lime juice and chili powder in medium glass or plastic bowl;

stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and

yellow squash into thin slices.

2. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of

the oil; rotate skillet to coat side.

3. Add chicken and marinade; stir-fry until chicken is no longer pink

in center. Remove from skillet. Add remaining 1 tablespoon oil;

rotate skillet to coat side. Add zucchini and yellow squash; stir-fry

about 4 minutes or until vegetables are crisp-tender. Add chicken,

picante sauce and cilantro; cook and stir until hot.

-----------------------------------------

Grilled Chile-Lime Chicken



Prep Time:20 min

Start to Finish:50 min

Makes:4 servings



2 teaspoons grated lime peel

1/4 cup lime juice

1/4 cup olive or vegetable oil

2 tablespoons chopped fresh cilantro

1/2 teaspoon sugar

1/2 teaspoon salt

1 small jalapeņo chile, seeded, finely chopped

1 clove garlic, finely chopped

4 boneless skinless chicken breasts (1 1/4 lb)



1. To make marinade, in shallow glass or plastic dish, or resealable

food-storage plastic bag, mix all ingredients except chicken.

2. 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 1/4 inch thick. Add chicken to marinade;

turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes

but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove chicken from

marinade; discard marinade. Cover and grill chicken over medium heat

8 to 10 minutes, turning once, until juice of chicken is clear when

center of thickest part is cut.

--------------------------------------------------

Grilled Lemon Garlic Halibut Steaks



Prep Time:20 min

Start to Finish:30 min

Makes:4 servings



1/4 cup lemon juice

1 tablespoon vegetable oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, finely chopped

4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)

1/4 cup chopped fresh parsley

1 tablespoon grated lemon peel



1. Brush grill rack with vegetable oil. Heat coals or gas grill for

direct heat. In shallow glass or plastic dish or resealable food-

storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt,

pepper and garlic. Add fish; turn several times to coat with

marinade. Cover dish or seal bag and refrigerate 10 minutes.

2. Remove fish from marinade; reserve marinade. Cover and grill fish

4 to 6 inches from medium heat 10 to 15 minutes, turning once and

brushing with marinade, until fish flakes easily with fork. Discard

any remaining marinade.

3. Sprinkle fish with parsley and lemon peel.

--------------------------------------------

Orange-Tomato Shrimp Veracruz



Prep Time:15 min

Start to Finish:15 min

Makes:4 servings



1 tablespoon olive or vegetable oil

1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail

shells removed

1/4 cup sliced green onions (4 medium)

1 fresh jalapeņo or serrano chile, seeded, finely chopped

1 teaspoon grated orange peel

1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme

leaves

1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes,

undrained



1. In 12-inch skillet, heat oil over medium-high heat. Cook shrimp,

onions, chile, orange peel and thyme in oil 1 minute, stirring

frequently.

2. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered

about 5 minutes, stirring occasionally, until shrimp are pink and


sauce is slightly thickened.

---------------------------------------------

Tropical Citrus Bars



Prep Time:15 min

Start to Finish:2 hr 5 min

Makes:36 bars



2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup flaked coconut

1 cup butter or margarine, softened

4 eggs

2 cups granulated sugar

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon grated lemon peel

2 tablespoons lemon juice

2 teaspoons grated lime peel

2 tablespoons lime juice

2 teaspoons powdered sugar



1. Heat oven to 350°F (or 325°F for dark or nonstick pan). In large

bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the

coconut and the butter with electric mixer on low speed, or mix with

spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25

minutes or until light golden brown.

2. Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs,

granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon

juice, lime peel and lime juice with electric mixer on low speed, or

mix with spoon. Pour over partially baked crust.

3. Bake 20 to 25 minutes longer or until light golden brown. Run

sharp knife around edges of pan to loosen bars. Cool completely,

about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut

into 6 rows by 6 rows.

-----------------------------------------------------

Kelly in IL