Northwest NEWS

May 10, 1999

Home & Garden

Dining In

Caribbean Chicken Turnovers

   1 c. shredded cooked chicken
   1/2 c. corn kernels
   1/2 c. cooked, drained black beans
   1/4 c. each chopped onion and sweet bell pepper
   1 Tbsp. honey
   1/2 tsp. ground cinnamon
   1/2 tsp. garlic salt
   1/4 tsp. grated lemon peel
   1/4 tsp. each ground cumin and ground ginger
   Dash cayenne pepper
   1 tube (12 oz.) refrigerator crescent rolls
   1 1/2 c. thawed frozen mixed vegetables can be substituted for kernels, beans, and pepper

   Combine all ingredients except crescent rolls; mix well. Remove crescent dough from tube; unroll and seal perforations to form 2 long strips of dough. Cut each strip into 4 squares, shaping dough with fingers if necessary. Place a heaping tablespoon of chicken mixture on one side of each square; fold dough over chicken to form triangle; seal edges by pressing together. Place turnovers on cookie sheet. Bake at 350 degrees for 10 minutes or until golden brown. Serve immediately. Makes 8 turnovers or 4 servings.

Chicken Quesadillas

   4 (8 inch) flour tortillas
   1 c. shredded cooked chicken
   1/2 c. canned diced chiles
   1/2 c. Monterey Jack cheese
   1/2 c. shredded Cheddar cheese

   Combine chicken and chiles; mix to blend. Combine cheeses until blended. Spread half of chicken mixture on one tortilla; sprinkle with 1/2 cup cheese mixture; top with another tortilla. Repeat procedure. Heat each tortilla sandwich over medium high heat in nonstick skillet until cheese melts and chicken mixture is heated throughout. Remove from skillet; cut and serve immediately. Makes 2 servings.

Mustard Rosemary Chicken

   2 Tbsp. Dijon mustard
   2 Tbsp. lemon juice
   1-2 cloves garlic, minced
   1 1/2 tsp. dried rosemary
   Freshly ground pepper, to taste
   2 chicken breast halves, skin removed

   Combine all ingredients, except chicken, in flat baking dish. Add chicken pieces, turning to coat well with the mixture. Cover and marinate at least one hour or overnight in refrigerator. Chicken can be cooked in oven, microwave, or on a grill. To bake, cover and cook at 375 degrees for approximately 40 minutes. To microwave, cover with wax paper and cook on high 10-13 minutes, rotating dish halfway through; let stand 2-3 minutes before serving. To grill, shake off extra marinade and cook over medium-high flame for about 15-20 minutes. To check for doneness, pierce thickest part with fork. If the juice is clear, chicken is done.

Spring Pasta with Asparagus

   12 oz. fresh or dried angel hair pasta
   Olive-oil flavored cooking spray
   1 small red onion, finely chopped (1 c.)
   8 medium asparagus, cut into 1/2-inch slices
   1/2 c. frozen baby green peas
   1 c. defatted chicken broth or vegetable broth
   12 cherry tomatoes, halved
   1/2 c. crumbled Feta cheese (2 oz.)
   1 Tbsp. extra virgin olive oil
   1/4 c. chopped basil leaves
   1/4 c. chopped Italian parsley
   Salt and ground pepper

   Cook the pasta in salted water, according to package directions, until al dente. Drain and place the pasta in a large bowl. Spray the pasta generously with the cooking spray and toss to keep it from sticking together. Place the bowl in the oven to keep warm. Spray a medium skillet generously with the cooking spray. Place the pan over medium-high heat. Sauté the onion 1 minute. Add the asparagus and peas. Sauté until the asparagus is bright green, about 2 minutes. Add the broth and cook until the asparagus is tender-crisp, about 1 minute. Stir in tomatoes, cooking until they are heated through. Season this topping to taste with salt and pepper. Divide the pasta among four shallow soup bowls, preferably warmed in advance. Top with vegetables and their liquid. Sprinkle on the cheese. Drizzle on the olive oil. Top with the basil and parsley and serve immediately. Makes 4 servings.

Spicy Grilled Shrimp Over Rice

   18 oz. large shrimp, peeled and deveined
   1 1/2 Tbsp. fresh lime juice
   3 garlic cloves, crushed
   1 1/2 tsp. fresh thyme leaves
   1/4-1/2 tsp. crushed red pepper
   Cilantro sprigs
   Rice:
   1 tsp. ground turmeric
   1/4 tsp. ground cumin
   1 1/3 c. long grain rice, preferably Basmati
   2 1/3 c. water
   1/2 tsp. salt

   Toss shrimp with lime juice, garlic, thyme, and red pepper. Cover and marinate at least one hour. When ready to cook, start with rice. Place turmeric and cumin in a skillet and heat over low heat, just until fragrant (about 30 seconds). Add water, rice, and salt. Heat to boiling, then cover and cook over low heat until water is absorbed and rice is tender (about 15 minutes). Prepare shrimp when rice is almost done; either grill (put shrimp on skewers to do this), broil, or cook quickly in a preheated nonstick skillet until lightly browned on both sides. Don't overcook. Spoon rice onto a platter and top with shrimp. Makes 4 servings.