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Asian Chicken Noodle Bowl


  • 1 pkg (9 oz each) refrigerated linguine, uncooked
  • PAM® Original No-Stick Cooking Spray
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
  • 2 cups frozen sugar snap peas
  • 3/4 cup water
  • 1/2 cup Peter Pan® Creamy Peanut Butter
  • 1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
  • 2 tablespoons lime juice


Serving Size 6 servings (1-1/3 cups each)
Calories 391


  1. Cook linguine according to package directions, omitting salt. Drain; return to pan.
  2. Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 4 to 6 minutes or until crisp-tender. Move to side of skillet.
  3. Add remaining ingredients to skillet; stir to blend. Move chicken and vegetables into sauce and stir until coated. Pour chicken mixture over linguine; toss to coat.

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Grilled Pork Chops with Apricot Mustard Glaze


  • 1/3 cup apricot preserves
  • 1 teaspoon Gulden’s® Spicy Brown Mustard
  • 1 teaspoon La Choy® Soy Sauce
  • 4 bone-in pork chops, 1/2-inch thick (6 oz each)
  • 2 teaspoons Pure Wesson® Canola Oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


Serving Size 4 servings (1 chop each)
Calories 239


  1. Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork. Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
  2. Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

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Filet Mignon with Rich Balsamic Glaze


Original recipe makes 2 servings

  • 2 (4 ounce) filet mignon steaks

  • 1/2 teaspoon freshly ground black pepper to taste

  • salt to taste

  • 1/4 cup balsamic vinegar

  • 1/4 cup dry red wine


  1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Pavochón Recipe

Roasting a turkey for Thanksgiving in the manner of lechòn  (suckling pig) has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday. The wordpavochòn is a combination of the Spanish word for turkey, pavo, and the word lechòn.On the Spanish speaking Caribbean islands, the meat of choice for the holidays is roasted suckling pork. So it only makes sense to combine the tradition of the islands with an American tradition and serve turkey that is reminiscent of roasted pork for Thanksgiving. This flavor intensive recipe will go over well with the most discriminating of tastes.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 8 to 10 servings


  • 1 head of garlic (cloves separated and peeled)
  • 1/2 teaspoon salt
  • 1 Tablespoon whole black peppercorns
  • 3 Tablespoons adobo
  • 2 Tablespoons olive oil
  • 2 Tablespoons apple cider vinegar
  • 1 14-pound turkey


1. Mash the garlic cloves and salt into a paste using a pilòn (mortar and pestle).2. Add the peppercorns and adobo and crush the ingredients into the paste.

3. Stir in the olive oil and apple cider vinegar.

4. Rub the mixture under the turkey’s skin, inside the cavities, and then rub the rest of the mixture on top of the skin.

5. Roast the turkey according to the manufacturer’s recommended time and temperature. A 14 to 16 pound turkey will take about 2 to 2 1/2 hours to cook.


Pork Tenderloin with Balsamic Onion-Fig Relish


  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 8 dried Mission figs
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • 1 (8-ounce) container refrigerated prechopped onion


  1. 1. Preheat oven to 425°.
  2. 2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.
  3. 3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.
  4. 4. Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.

Cooking Light Fresh Food Fast, Oxmoor House 


Julia Child’s Pan Fried Thin Burger

1 tablespoon minced shallots
1 teaspoon butter or mild olive oil
1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat)
Freshly ground pepper
1 red onion, sliced very thin
1 tomato, sliced thin
Iceberg lettuce leaves
Small whole pickles
Thin cheddar or Swiss cheese slices
Bacon strips, cooked crisp
Butter, at room temperature
Dijon mustard
Potato chips
In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches

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