Sauteed Chicken Breasts with Salsa Verde

Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think it's delicious on sautéed and grilled foods as well. RECIPE INGREDIENTS 2/3 cup lightly packed flat-leaf parsley leaves 3 tablespoons drained capers 3 cloves garlic, 1 whole, 2 minced 4 teaspoons lemon juice 1 teaspoon anchovy paste 1/2 teaspoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1/2 cup plus 1 tablespoon olive oil 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) 1/4 teaspoon dried thyme

DIRECTIONS Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving. In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. Serve the breasts with their juices and then the salsa verde poured over the top.

Cheesy Holiday Breakfast Bake

8 frozen hash brown patties
4 cups mild cheddar cheese
1 pound of sausage or fully cooked ham
7 large eggs
1 cup milk
1/2 teaspoon ground mustard

1. Place hash browns in a single layer in a greased 9 x 13 x 2-inch glass baking dish. Sprinkle with cheese and ham or sausage.
2. In a bowl, beat eggs, milk, salt and mustard. Pour over cheese and meat. Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown. Check if done by inserting knife. If it comes out clean, breakfast is ready to eat.

Chocolate-Dipped Matzos

3 (2-ounce) bars semi-sweet chocolate baking bars, broken into pieces
2 matzos, broken into pieces (big enough to dip)
1/4 cup flaked coconut (optional)

1. Line large baking sheet with wax paper.
2. Microwave baking bars in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted.
3. Dip matzos about halfway into melted baking bars; shake off excess. Place on prepared baking sheet; sprinkle with coconut, if desired. Refrigerate until set. Store in covered container at room temperature.

Makes 8 servings (about 3 pieces each).

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 2 mins
Cooling Time: 30 mins refrigerating

Nutritional Information Per Serving: Calories: 150 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4.5 g Cholesterol: 0 mg Sodium: 5 mg Carbohydrates: 22 g Dietary Fiber: 0 g Sugars: 12 g Protein: 2 g

Creamy Deviled Eggs

12 large hard-cooked eggs, peeled
1/4 to 1/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
3 1/2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
Salt
Paprika

1. Cut eggs in half lengthwise. Remove yolks and place in medium bowl; mash well with fork or pastry blender. Add evaporated milk, mayonnaise and mustard. Stir until creamy. Season with salt.
2. Spoon or pipe into whites. Sprinkle with paprika.

Makes 12 appetizer servings.

Estimated Times:
Preparation Time: 20 mins
Cooking Time:

Variations:

• Dill Deviled Eggs, add 1 1/2 teaspoons chopped fresh dill. Eliminate paprika.
• Curried Deviled Eggs, eliminate Dijon mustard, use 1/3 cup evaporated milk and add 1 1/4 teaspoons curry powder.

Note: Can also substitute with NESTLÉ CARNATION Evaporated Milk or NESTLÉ CARNATION Evaporated Fat Free Milk.

Nutritional Information Per Serving: Calories: 100 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 2 g Cholesterol: 215 mg Sodium: 180 mg Carbohydrates: 1 g Dietary Fiber: 0 g Sugars: 1 g Protein: 7 g

Scrumptious Cheddar Bacon Scalloped Potatoes

6 slices turkey bacon, cooked and chopped - divided use
2 to 2 1/2 pounds (about 6 medium) potatoes, unpeeled and thinly sliced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 cup water
2 cups (8 ounce package) shredded 2% cheddar cheese - divided use
2 green onions, sliced

1. Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
2. Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
3. Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

Makes 16 servings (1/2 cup each).

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 20 mins

Nutritional Information Per Serving: Calories: 140 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 4.5 g Cholesterol: 25 mg Sodium: 260 mg Carbohydrates: 13 g Dietary Fiber: 1 g Sugars: 3 g Protein: 7 g

Mother's Day recipes

Mother's Day 2009 is on Sunday 22nd March, so whether you're a mum yourself or planning something for your own mum, we've got some Mothering Sunday recipes and treats for you.

Bacon and herby scrambled eggs

Preparation: 5 mins
Cooking: 10 mins

2 rashers back bacon
Toasted white muffin
2 medium eggs
Knob of butter
Mixed chopped herbs
Seasoning
Chives for garnish

1. Whisk two eggs lightly in a bowl with a dash of salt, freshly milled black pepper and chopped herbs.
2. Melt the butter in a saucepan over a medium heat, add the eggs and stir until the egg softly sets.
3. Serve immediately on half a toasted muffin, topped with a couple of rashers of grilled bacon, tomato ketchup and a chive garnish.

Mother's Day breakfast

French toast with plum compote

This is such an easy and delicious way of serving eggs for breakfast. Cut the bread from an unsliced loaf so you can make it really chunky. The compote can be served warm, freshly poached or made a day in advance for eating cold. Serve topped with spoonfuls of natural yogurt.

Serves: 2
Takes: 15 mins preparation + soaking + 10 mins cooking

350g (12oz) ripe plums
3tbsp clear honey
1cinnamon stick
3 tbsp water
2 medium eggs
3tbsp semi-skimmed milk
2 thick slices wholegrain bread (about 125g)
1tbsp mild olive oil
2tsp caster sugar

1. Halve and stone the plums and put in a small saucepan with 1 tbsp of the honey, cinnamon stick and water. Cover and heat very gently for about 5 mins until the plums are soft but not falling apart.
2. Beat the remaining honey with the eggs and milk. Put the bread slices in a single layer on a dinner plate. Pour the egg mixture over the bread and leave to stand for 10 mins until absorbed.
3. Heat the oil in a large frying pan, preferably non-stick. Halve or quarter the bread slices diagonally and add to the pan. Fry gently for 1-2 mins on each side until golden.
4. Drain onto serving plates and sprinkle with the sugar. Serve with the plum compote.

Top tip: Use fresh apricots or apples instead of the plums.

'I Love You' Cookies

100g unsalted butter, melted
1 medium egg
100g superberry muesli
250g plain flour
1tsp bicarbonate of soda
150g soft light brown sugar
3tbsp milk
Flour, for rolling
For the icing:
1 sachet of dried egg white
500g icing sugar, sifted
Paste food colours, of your choice

1.Mix together the melted butter and egg. Then, stir in the muesli, flour, bicarbonate of soda, sugar and milk. Use your hands to make the mixture into a dough. Grease and flour a baking sheet.
2. Use a bit of flour to roll out the dough, or if you prefer, roll the dough out between two sheets of baking parchment. Flour the cutters and cut out the letters. For the 'O', you can substitute a round cutter and a very small heart cutter, from a set.
3. Transfer to the prepared baking sheet and chill for 30 mins.
4. Preheat the oven to 180°C (fan 170°C/gas mark 5). Bake the biscuits for 10-12 mins. Transfer to a rack to cool.
5. For the icing, mix together the icing sugar and egg white. Divide this up into 3 bowls, and colour each bowl with your chosen colours. Spoon the icing into your icing bags, and use straightaway or store until ready to use.
6. When the biscuits are cool, spread over the base colour. Allow this to dry for 10 mins, before piping on top of it, otherwise the icing will bleed into each other. Decorate with spots, stripes, squiggles or any other pattern before presenting to your mum!

Cook's tip: It is best to use paste food colours to get the intensity of colour, although the liquid ones are also fine. Dried egg white is widely available from supermarkets - look in the home-baking aisle.
Equipment guide: Cara, the recipe creator, found cutters on a special baking website, www.cakecraftshop.co.uk. You will also need disposable icing bags, or you can cut the corner off a food bag, fill with icing and squeeze gently.

Mango and strawberry bake

These delicious fruity oaty dessert parcels are really easy to make and a great treat for your mum on Mother's Day.

100g tropical muesli
20g wheatgerm
1tbsp Demerara sugar
100ml single cream
1 mango
150g strawberries, diced
2tbsp clear honey

1.Mix together the muesli, wheatgerm, sugar and cream in a bowl and leave to soak together for at least 1 hr.
2. To put the dish together, preheat the oven to 170°C (fan 180°C/ gas mark 5). Spread out a piece of foil on a baking tray to make a parcel, and spoon the mango and strawberry in the middle. Drizzle over the honey, and seal up the parcel.
3. Bake for 15 mins until the juices start to run.
4. Meanwhile, heat up the muesli base over gentle heat in a small pan. To serve, divide the muesli base between 2 plates, and spoon over the warm fruit. Serve immediately.

White chocolate celebration cake

Whether it's Mother's Day, a special birthday or even a wedding, this cake is so impressive it works for any occasion. It takes a bit of time to make and assemble but it's well worth the effort.

For the cake
300g (10 1/2oz) butter
300g (10 1/2oz) caster sugar
5 large eggs, beaten
350g (12oz) plain flour, sifted
11/2tsp baking powder
Grated rind of 1 orange
3tbsp orange juice
For the coating
100ml (31/2fl oz) double cream
225g (8oz) good quality white chocolate, chopped
To decorate
Crystallised rose petals
Pink macaroons
Handful fresh raspberries
Handful fresh strawberries, halved

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm/8in cake tin. Cream together the butter and sugar until fluffy. Gradually add the eggs, beating well between each addition. Fold in the flour, baking powder, orange rind and juice. Transfer the mixture to the prepared cake tin.
2. Bake in the oven for 11/4-11/2 hours or until golden brown and springy. Leave to cool in the tin for about 5 mins before turning on to a wire rack to finish cooling.
3. For the coating, heat the cream in a saucepan (but do not boil) and pour over the white chocolate. Mix it gently with a wooden spoon until smooth and glossy. Pour over the cake, and spread on the top and sides with a palette knife.
4. Transfer to a serving plate and put in the fridge to set for 15 mins.
5. Decorate with the rose petals, macaroons and fruit just before serving.

Top tip: To crystallise rose petals, wash edible petals and dry with kitchen paper. Dip half of the petal in lightly beaten egg white then dip in sugar. Dry on a wire rack.

Potato and Cheddar-Cheese Soup

A few simple ingredients make a sumptuous soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.

1/4 pound sliced bacon, cut crosswise into thin strips 1 large onion, chopped 3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes 4-1/2 cups water 1 teaspoon salt 6 ounces cheddar, grated (about 1-1/2 cups) 1/4 cup chopped chives or scallion tops

DIRECTIONS In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives. VEGETABLE TIP: Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.

St. Patty's Day Mud Balls

Nonstick cooking spray
Wax paper
1 (18.25-ounce) box chocolate cake mix
1 (16-ounce) bottle NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk - divided use
1/2 cup vegetable oil
3 large eggs
1 (16-ounce) container prepared chocolate or white frosting
24 foil or paper standard-size baking cups
1/4 to 1 cup green candy sprinkles and/or shamrocks for coating

1. Preheat oven to 350°F (175°C). Spray 13 x 9-inch baking pan with nonstick cooking spray. Line baking sheets with wax paper.
2. Combine cake mix, 1 1/2 cups Nesquik, oil and eggs in large mixer bowl; stir until moistened. Beat on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour into prepared baking pan.
3. Bake for 35 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Frost cake. Now for the fun part, drag fork across cake so that the cake is crumbly. Pour remaining 1/2 cup Nesquik over cake and stir well to form a cakey "dough."
4. Scoop "dough" into 2-inch balls using ice cream scoop; place on prepared baking sheets. Refrigerate for 1 hour. Roll dough into firm balls (use plastic gloves, if desired), then dip tops (or roll entire ball) into candy sprinkles. Place in baking cups. Refrigerate until ready to serve (will hold 1 day). Serve cold.

Makes 24 mud balls.

Preparation Time: 20 mins
Cooking Time: 35 mins
Cooling Time: 1 hr refrigerating

Nutritional Information Per Serving: Calories: 240 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 2.5 g Cholesterol: 30 mg Sodium: 200 mg Carbohydrates: 33 g Dietary Fiber: .5 g Sugars: 22 g Protein: 2 g

Chocolate Shamrock Bread Pudding

10 slices bread, cubed (6 cups)
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
8 large egg yolks, beaten
3/4 cup granulated sugar
1/2 cup Irish cream liqueur
1/4 teaspoon salt
Whipped cream (optional)
NESTLÉ® TOLL HOUSE® Baking Cocoa

1. Preheat oven to 350ºF (175ºC). Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish.
2. Heat evaporated milk in medium saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add 1 1/2 cups morsels; whisk until smooth.
3. Combine egg yolks, sugar, liqueur and salt in large bowl. Slowly add milk mixture; whisk until smooth. Pour over bread; pressing bread into milk mixture.
4. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining 1/2 cup morsels. Serve warm with a dollop of whipped cream and dusting of cocoa, if desired.

Makes 12 servings.

Preparation Time: 20 mins
Cooking Time: 40 mins

TIPS:

• Can be made without liqueur for a delicious chocolate bread pudding.
• This recipe can also be made with NESTLE CARNATION Evaporated Fat Free Milk.
• Leftover egg whites can be used to create Confetti Frittata, Mini Morsel Meringue Cookies or Good-for-You Choc Oat Chip Cookies featured.

Nutritional Information Per Serving: Calories: 420 Calories from Fat: 140 Total Fat: 15 g Saturated Fat: 9 g Cholesterol: 145 mg Sodium: 270 mg Carbohydrates: 59 g Dietary Fiber: 3 g Sugars: 46 g Protein: 10 g

Spicy Chicken Chili(Mexican)

2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 pound skinless chicken thighs (about 4), cut into thin strips 4 teaspoons chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon salt 2 jalapeno peppers, seeds and ribs removed, chopped 1 1/2 cups canned crushed tomatoes with their juice 2 1/2 cups canned low-sodium chicken broth or homemade stock 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can) 1 2/3 cups drained and rinsed black beans (from one 15-ounce can) 1/2 teaspoon fresh-ground black pepper 1/3 cup chopped cilantro (optional)

DIRECTIONS In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro. Menu Suggestions Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

Classic Macaroni and Cheese

6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces 3 tablespoons unsalted butter (cold), cut into 6 pieces For the Pasta and Cheese: 1 pound elbow macaroni 1 tablespoon table salt 5 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 1/2 teaspoons mustard powder 1/4 teaspoon cayenne pepper (optional) 5 cups milk (see note) 8 ounces monterey jack cheese shredded (2 cups) 8 ounces sharp cheddar cheese shredded (2 cups) 1 teaspoon table salt

DIRECTIONS FOR THE BREAD CRUMBS: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside. FOR THE PASTA AND CHEESE: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

genuine KFC secret recipe

2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve.

Three Vegetable Bake

3 cups coarsely chopped red or other waxy potatoes (3 medium)
1 cup peeled and coarsley chopped parsnip (1 medium)
3 cups fresh broccoli and/or cauliflower florets
3 tablespoons butter, divided use
2 tablespoons all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 MAGGI® Vegetable Bouillon Cubes
1/8 teaspoon ground white pepper
1/4 cup seasoned dry bread crumbs

1. PREHEAT oven to 350º F.
2. MICROWAVE potatoes and parsnip in covered, medium microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with broccoli.
3. MELT 2 tablespoons butter in a small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.
4. MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables; cover.
5. BAKE for 30 minutes. Uncover; bake for additional 10 minutes or until top is golden brown.

Grilled Chicken with Basil Butter

Chicken:
4 chicken breast halves, boneless and skinless, pounded thin
3/4 teaspoon black pepper
1/4 cup melted butter
1/4 cup basil leaves, cut into thin strips
1/2 teaspoon salt

Basil Butter:
1/4 cup butter, room temperature
3 tablespoons basil leaves, chopped
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

1. In small bowl, combine ingredients for basil butter; blend well. Place on sheet of plastic wrap, form into a log and refrigerate until needed.
2. Preheat gas or charcoal grill, or broiler.
3. Press black pepper into one side of each chicken breast half.
4. In small bowl, combine melted butter, basil and salt.
5. Brush each breast half with butter mixture; place on grill and cook, turning, until done throughout, about 7 to 8 minutes per side.
6. When chicken is done, place one breast half on each of four plates; top with one fourth of the basil butter log.
   

Makes 4 servings.

Grilled Lemon-Thyme Beef Steaks

4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1-inch thick (about 2 1/2 to 3 pounds)
3 tablespoons chopped fresh thyme (tarragon would be nice, too!)
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt

1. Combine seasoning ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Mediterranean Chicken and Lemon Soup

2 (14.5-ounce) cans reduced-sodium chicken broth
1/2 cup uncooked long-grain white rice
1 small carrot, peeled and sliced
2 cups cooked, cubed chicken breast meat
1/2 cup fresh lemon juice
1/2 cup thinly sliced red bell pepper strips
1 clove garlic, finely chopped
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk, divided use
1 tablespoon cornstarch
2 tablespoons chopped fresh basil

1. Boil broth in medium saucepan. Add rice and carrot; cook until carrot and rice is tender. Stir in chicken, lemon juice, bell pepper and garlic.
2. Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to a boil; reduce heat to low. Cook, stirring occasionally, until soup is slightly thickened. Stir in basil before serving.

Crispy Pesto Potatoes

1 1/2 pounds baby red potatoes, halved, cooked and drained
1/4 cup BUITONI® Pesto with Basil

1. Preheat broiler. Line baking sheet with heavy-duty foil.
2. Place hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet.
3. Broil about 5 inches from heat for 4 to 5 minutes or until potatoes are lightly browned.

Beef Tenderloin Steaks with Blue Cheese Topping

4 (about 1 pound) beef tenderloin steaks, cut 1-inch thick
1 large clove garlic, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley

Blue Cheese Topping:
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

1. Rub beef steaks with garlic; set aside.
2. Combine topping ingredients in small bowl; set aside.
3. Place steaks on rack in broiler pan so surface of beef is 2 to 3-inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
4. One to two minutes before steaks are done, top evenly with topping.
5. Season with salt; sprinkle with parsley.

Makes 4 servings.

Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. One minute before steaks are done, top evenly with topping.

Mushroom stir-fry

This unusual and tasty stir-fry recipe mixes the flavours of pork, Chinese wine and three types of mushrooms

Serves: 4
Prep time: 10 mins
Cooking time: 10 mins

4 tbsp vegetable oil
200g minced pork
3 tsp fresh root ginger, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
4 tbsp Shaoxing wine or dry sherry
2 tbsp light soy sauce
1 pointed green cabbage, finely shredded
50g fresh or re-hydrated shiitake mushrooms, finely sliced
50g fresh oyster mushrooms, finely sliced
50g fresh chestnut or button mushrooms, finely sliced
400g fine rice noodles, cooked to pack instructions
8 spring onions, shredded into 5cm strips
Toasted sesame seeds, to garnish

1. Add 2 tbsp oil to the wok. Heat, coat the wok and stir fry the pork until tender and crispy. Remove and set aside.
2. Add the remaining oil to the wok, heat and add the ginger and then the garlic. Stir fry for a few seconds until the aroma is released. Then add the Shaoxing wine and soy sauce.
3. Add the cabbage and stir fry for 30 seconds until wilted. Then add the mushrooms, stir fry for a further 30 seconds to 1 minute until tender.
4. Return the pork to the wok, add the noodles and spring onions and stir fry until warmed through and combined - add a couple of tablespoons of water or stock if needed. Serve topped with toasted sesame seeds.

Stop your turkey drying out

When roasting a turkey, I always smear the breast with butter and cover it during cooking. It stops the meat from drying out.

Phil Vickery's lemon turkey meatballs with broccoli and tagliatelle

British turkey and broccoli are both packed with essential vitamins and minerals. And combined in this recipe, they also taste delicious!

Serves: 4
Prep time: 20 mins
Cooking time: 15 mins
Per serving: 314 calories, 9g fat

500g British turkey mince
1 tbsp pine nuts
½ small onion, finely chopped
1 clove garlic, crushed
4 tbsp vegetable oil
225ml whipping cream
3 tbsp dried breadcrumbs
1 tbsp olive oil
Finely grated zest and juice of 1 large lemon
Salt and freshly milled black pepper

For the sauce:
200ml chicken stock
2 heads of broccoli, cut into small florets, cooked
300g cooked pasta ribbons

1. Cook the onion and garlic in a little oil to soften, about 10 minutes.
2. Place the mince, cooked onion, pine nuts, lemon zest, olive oil, breadcrumbs, and 1 tbsp of whipping cream into a bowl and mix well. Season well with salt and pepper.
3. Form into 20 small balls, then chill well.
4. To make the sauce, boil the chicken stock and lemon juice to reduce by two-thirds. Add the remaining cream and reboil, the sauce should thicken straight away. You may need to add a touch of stock if the sauce thickens too much. Season well with salt and pepper, and keep warm.
5. Place a couple of tablespoons of oil into a non-stick frying pan.
6. Add the meatballs and gently cook for 15 minutes to lightly brown and cook through. Serve with warm pasta and broccoli. Spoon over the hot lemon sauce.