• 3 pounds sweet potatoes, peeled and cut into chunks
• 4 tablespoons butter
• 1 banana, sliced
• Grated rind and juice of 1 orange
• 1/2 cup heavy cream
• 1/4 teaspoon grated nutmeg, or to taste
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 pounds ground pork or turkey
• 1 onion, chopped
• 2 medium parsnips, thinly sliced
• 3 stalks celery, sliced
• 3 tablespoons cider vinegar
• 1 tablespoon dark or light brown sugar
• 2 tablespoons flour
• 1 bunch Swiss chard, stemmed and chopped
• 2 1/2 cups chicken stock
• 1 cup frozen peas
• 1/4 cup chopped flat-leaf parsley

1. Have on hand an 8-to-9-inch square baking dish.
2. In a large pot of boiling water, simmer the potatoes for 15 minutes or until they are tender. Drain and set aside.
3. Add the butter and banana to the pan. Cook, stirring occasionally, for 5 minutes. Add the orange rind and juice. Return the sweet potatoes to the pan with the cream, nutmeg, salt, and pepper. Mash the potatoes until they are smooth. Keep warm.
4. In a large skillet over medium-high heat, heat the olive oil. Add the meat and cook it, breaking it up with the back of a spoon, for 7 to 8 minutes or until well browned.
5. Add the onion, parsnips, and celery. Continue cooking, stirring occasionally, for 10 minutes.
6. Set the oven at 400 degrees.
7. Stir in the vinegar and sugar. Sprinkle with flour and continue stirring for 2 minutes to cook the flour.
8. Add the Swiss chard and stir for a few minutes or until it wilts. Pour in the chicken stock, bring the mixture to a boil, then lower the heat and simmer for 5 minutes or until the mixture is cooked through and thickened. Remove from the heat.
9. Stir the peas and parsley into the meat mixture. Transfer to the baking dish. Top with the mashed potato mixture, spreading them evenly. Bake the pie for 15 to 20 minutes or until the sweet potatoes are lightly browned.

Labels: Dinner ideas, dinner recipes, Southern-style shepherd's pie, sweet potato recipes

• Butter (for the pan)
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 6 tablespoons butter
• 1 cup buttermilk

1. Set the oven at 400 degrees. Butter an 8- or 9-inch square pan.
2. In a large bowl, whisk 2 3/4 cups of the flour, baking powder, baking soda, salt, and sugar.
3. In a small saucepan, melt the butter. Add the buttermilk. With a fork, stir the liquids into the flour mixture until it forms a dough.
4. Sprinkle a counter with the remaining 1/4-cup flour. Turn the dough out onto the counter and knead lightly until smooth. Roll the dough into a 7-by-12-inch rectangle, with the long side facing you.

FILLING

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons butter, melted

1. In another bowl, combine the granulated and brown sugars with the cinnamon and cloves. Mix well.
2. Brush the dough with some of the butter. Spread the filling evenly over the dough, leaving a 1-inch plain border on one long side (the side farthest from you). Begin rolling up from the side closest to you, like a jelly roll.
3. Cut the log in half, then in half again. Cut the pieces into thirds to make 12 coils. Transfer them to the baking pan, cut sides up, setting them in 4 even rows (3 per row). Brush with the remaining butter.
4. Bake the rolls for 30 to 35 minutes or until they are golden on top and firm at the edges. Transfer the rolls in the pan to a wire rack to cool slightly.

GLAZE

• 3/4 cup confectioners' sugar
• 2 tablespoons buttermilk
  

1. While rolls are baking, sift the confectioners' sugar into a bowl. Add the buttermilk and stir until the mixture forms a pourable glaze. Spoon the glaze onto the warm rolls and set them aside until the glaze firms.

Adapted from Far Land Provisions

Labels: bacon breadsticks, Breakfast, Buttermilk-cinnamon rolls, Dessert recipes

• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 3/4 cup sliced almonds

1. Heat the oven to 325 degrees. In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar. Beat in the eggs, one at a time, then add the almond extract.

2. In a medium bowl, whisk together the flour, baking powder and salt. With the mixer running, slowly incorporate the dry ingredients into the butter mixture. Add the sliced almonds and mix for a minute more. You will have a soft dough.

3. Put the dough on a floured board and divide it into thirds. Roll into logs about 1 1/2 inches in diameter. Place the logs on a parchment-lined baking sheet, spaced about 3 inches apart, and bake for 25 to 30 minutes, or until slightly browned. Remove the logs and let them cool slightly.

4. While the logs are still warm, cut them on the diagonal into slices about one-half-inch thick. Place the slices on two baking sheets and bake for 5 to 10 minutes, or until barely brown. Turn over the biscotti and bake an additional 5 to 10 minutes, until barely brown. Cool on a rack.

Each serving: 68 calories; 1 gram protein; 9 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 16 mg. cholesterol; 25 mg. sodium.

Labels: almond biscotti, Dessert recipes, Desserts

1. Using a blender, purée the corn and then strain the mixture into a saucepan. Add the cream and bring to a simmer. If the sauce is thin, dissolve the cornstarch in ¼ cup water and whisk into the sauce. Stirring constantly, bring to a simmer. Cool and set aside. This can be done a day in advance and refrigerated.
2. Using a blender or a food processor fitted with the metal blade, process the peas to make a coarse crumb mixture. Transfer to a large plate.
3. Pat the salmon dry and season with salt and pepper. Brush with olive oil and then, one at a time, press each fillet into the wasabi crumbs, coating both sides. Place on heavy-duty tinfoil and repeat with remaining fillets.
4. Seal to enclose the fillets and place the tinfoil package atop a bowl of ice cubes until ready to cook.
5. When ready to cook, preheat the oven to 350 F.
6. Heat a large, oven-safe skillet over medium-high heat. Add 1 ½ tablespoons each of oil and butter. When the mixture is hot, add the salmon fillets (skin side up), and sauté about 5 to 6 minutes. Turn and cook on the skin side for 2 to 3 minutes. Turn the heat down if necessary, but do not cover the pan.
7. Transfer the skillet to the oven to finish cooking, for about 5 minutes. Be sure to use a hot pad when removing the skillet from the oven. Or transfer to a cookie sheet to finish cooking. This gives you time to heat the plates and the sauce.
8. Pool each plate with sauce, and place the salmon in the center. Garnish with fresh parsley or greens. Makes 4 to 6 servings.

Notes: Wasabi peas are available at Central Market or in the ethnic foods section of most supermarkets. This recipe was tested with wasabi peas from Central Market that are packaged in 1-pint plastic containers. The recipe calls for coating the fish with olive oil before rolling it in the crumbs, but you could use a thin coating of wasabi mayonnaise for added punch. Made by French's, it is available at most supermarkets.
Source: Anne Greer McCann, Take Home Miracles

Labels: Dessert recipes, Dinner ideas, dinner recipes, fish, lunch recipes, Wasabi Salmon

1. In a small mixing bowl, combine 2 cups vanilla yogurt and raisins. Reserve.
2. To make the pancakes: Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. In a medium mixing bowl, combine milk, butter, egg, pumpkin and ½ cup yogurt, mixing well. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk.
3. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.
4. Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon. Makes 4 servings.
   Source: Elizabeth Ward for 3-A-Day of Dairy
   

Labels: bacon breadsticks, Breakfast, Dinner ideas, dinner recipes, Pumpkin Pancakes With Yogurt Raisin Topping

• 1/2 cup shelled green pistachio nuts
• 6 small zucchini
• Grated rind and strained juice of 1 lemon
• Salt and pepper, to taste
• 5 tablespoons olive oil
• 1 small piece (about 1/4 pound) Parmesan

1. In a dry skillet over medium heat, lightly toast the pistachios, shaking the pan often, for 10 minutes or until they are aromatic. Let them cool slightly. Chop them coarsely.
2. Using a Swiss vegetable peeler, hold one of the zucchini lengthwise over a large bowl and work the peeler along the zucchini to make thin strips. Continue with the remaining zucchini. Or use a mandoline to cut strips.
3. In a small bowl, combine the lemon rind and juice with a large pinch of salt and pepper. Whisk in the olive oil. Pour the dressing over the zucchini and toss to coat it. Add more salt and pepper, toss again, and taste for seasoning.
4. Add the pistachios and toss again.
5. Using the peeler, shave thin slices from the piece of Parmesan. Arrange the salad on each of 4 plates, and top with thin slices of cheese.

Labels: bacon salad, chicken salad, Dinner ideas, dinner recipes, lunch recipes, Zucchini-ribbon pistachio salad

• 3 pounds red or yellow watermelon chunks
• ½ cup sugar
• ¼ teaspoon salt
• 1 tablespoon lime juice
• 2 tablespoons vodka

1. Cut away the watermelon rind and remove seeds.
2. Cut flesh into manageable pieces; add to blender or food processor and purée until liquid.
3. You should have about 3 cups of juice (purée more watermelon or set aside the extra juice for another use, as needed).
4. Pour into medium mixing bowl; set aside.
5. In small saucepan, heat ½ cup watermelon juice, sugar and salt until all sugar dissolves.
6. Remove from heat; add to bowl with watermelon juice.
7. Stir in lime juice and vodka.
8. Chill in refrigerator overnight, then process in ice-cream maker.

Recipe makes 1 quart of sorbet.

Labels: Dessert recipes, Desserts, ice cream recipe, sorbet

1. Preheat oven to 350 F.
2. Line a baking pan with parchment paper.
3. Spread about ¼ teaspoon mustard on each slice of bacon.
4. Sprinkle each with about ½ teaspoon cheese. Then roll the bacon slice diagonally around a breadstick with the mustard-cheese inside.
5. Lay on parchment-lined pan. Repeat with remaining breadsticks.
6. Bake for 25 to 28 minutes, turning once, or until bacon is crisp and brown. Remove and allow to cool to room temperature. Makes 24 breadsticks.

Labels: appetizer recipes, bacon breadsticks, Dinner ideas

• ½ cup (1 stick) butter
• 1 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons instant espresso coffee powder
• 1 ½ cups semi-sweet chocolate chips
  

1. Preheat oven to 300 F. Cream the butter with the sugars until fluffy using an electric mixer on medium speed (approximately 30 seconds).
2. Beat in the egg and vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the flour, baking powder and baking soda and beat into the butter at low speed for about 15 seconds. Stir in the espresso coffee powder and the chocolate chips.
4. Using a 1-ounce scoop or 2-tablespoon measure, drop cookies onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
5. Bake for about 20 minutes, or until nicely browned around the edges. Bake a little longer for a crispy cookie.
   
6. Makes 2 dozen cookies.
   PER SERVING: Calories 154 (43% fat) Fat 8 g (5 g sat) Cholesterol 20 mg Sodium 119 mg Fiber 1 g Carbohydrates 21 g Protein 2 g
   

Labels: Captivate Cooking, chocolate chip cookies, Chocolate-fudge peanut squares, cookies, Dessert recipes, Desserts, Dinner ideas, dinner recipes, neiman marcus

• 2 1/2 cups fresh, sweet corn kernels (cut from 3 to 4 ears of corn)
• 1 cup sugar
• 3 cups heavy cream
• 1 cup half-and-half
• 6 egg yolks
• Pinch of sea salt
• Juice of 1 lime

1. In a large, heavy saucepan, combine the corn, sugar, cream, and half-and-half. Heat the mixture, stirring constantly, until it is hot, but not boiling. Remove from the heat.

2. In a medium bowl, whisk the yolks and salt. Slowly whisk in about 1/2 cup of the hot cream mixture. Gradually pour the warmed yolk mixture back into the saucepan, whisking constantly.

3. Return the saucepan to low heat. Stirring constantly with a wooden spoon, cook the custard for about 8 minutes or until it coats the back of the spoon. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate overnight.

4. Set a strainer over a bowl. Strain the cream mixture. Push down on the corn to extract all the juices. Discard the corn. Stir the lime juice into the custard.

5. Freeze the custard in an ice cream maker, using the manufacturer's directions. Transfer the ice cream to a plastic container and freeze until firm.

Labels: corn ice cream, Dessert recipes, Desserts, ice cream recipe

• 4 cups chopped sea clams
• 4 cups (32 ounces) bottled clam broth
• 2 cups water
• 1/4 onion, finely chopped
• 4 tablespoons unsalted butter
• 1 bay leaf
• 1 teaspoon coarse salt, or more to taste
• 1 teaspoon black pepper
• 4 russet potatoes, peeled and cut into 3/4-inch dice

1. In large flameproof casserole, combine the clams, clam broth, water, onion, butter, bay leaf, salt, and pepper. Set over high heat and bring to a boil.
2. Add the potatoes and let the liquid return to a boil. Turn down the heat and simmer the chowder for 40 minutes or until the potatoes are tender but not falling apart.
3. With a slotted spoon, remove 1/2 cup of the potatoes. In a food processor, work the potatoes to form a puree. Stir them back into the chowder. Taste for seasoning and add more salt, if you like.

Labels: chowder recipes, clam choder recipe, Dinner ideas, dinner recipes

• 1 large bell pepper, trimmed, seeded and cut into roughly 1-inch pieces
• 8 cherry tomatoes2 medium onions, trimmed, peeled and cut into 8 lengthwise wedges
• Good quality olive oil
• Coarse sea salt
• Freshly ground black pepper
• 1 lemon, cut into wedges
  

1. If using disposable wooden skewers, soak the skewers in water for about 10 minutes before using.

2. To prepare the skewers, alternate paired meat cubes and bay leaves with the pieces of pepper, tomatoes and onion wedges. (You can put a couple of sacrificial lamb chunks at one of the ends so the cook can easily taste-test for doneness.) Lightly brush the prepared skewers with olive oil, and season each large skewer with one-half teaspoon salt and a pinch of pepper.

3. Grill each skewer over a medium-hot grill or broil for 5 minutes, then turn over and cook the other side an additional 5 minutes, or to desired doneness. Remove and allow the meat to rest for a few minutes. Serve with more sea salt, pepper and generous wedges of fresh lemon.

Each serving: 255 calories; 22 grams protein; 10 grams carbohydrates; 2 grams fiber; 14 grams fat; 4 grams saturated fat; 67 mg. cholesterol; 1,217 mg. sodium.

Labels: bar-be-que ideas, bay leaves, Dinner ideas, kebabs

• Butter (for the pan)
• Flour (for the pan)
• 1 2/3 cups chocolate wafer cookie crumbs
• 1/4 cup finely chopped peanuts
• 8 tablespoons (1 stick) unsalted butter, melted and cooled

1. Set the oven at 325 degrees. Butter a 9-inch square baking pan. Dust it with flour, tapping out the excess.
2. In a bowl combine the cookie crumbs and peanuts.
3. Pour the butter into the baking pan. Scatter the cookie crumb mixture in the pan in an even layer. Press down on the crumbs with a spatula. Bake the crust for 4 minutes. Transfer to a wire rack to cool.

BATTER

• 1 1/4 cups cake flour
• 3 tablespoons Dutch-processed cocoa
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup coarsely chopped peanuts
• 1 cup (2 sticks) unsalted butter, melted and cooled to tepid
• 4 ounces unsweetened chocolate, melted and cooled to tepid
• 3 tablespoons smooth peanut butter
• 4 eggs, lightly beaten
• 2 cups superfine sugar
• 2 teaspoons vanilla extract

1. In a bowl, sift the flour, cocoa, baking powder, and salt.
2. In another small bowl, toss the chopped peanuts with 1/2 teaspoon of the flour mixture.
3. In a large bowl, whisk the butter and chocolate. Stir in the peanut butter, blending it well. Add the eggs, sugar, and vanilla. Stir in the flour mixture, then the chopped peanuts.
4. Spoon the batter onto the crust, spreading it evenly, and taking care not to dislodge the layer of crust. Bake for 35 minutes or until just set. Transfer to a wire rack and leave to cool completely. Refrigerate for about 1 hour or until firm.
5. With a small sharp knife, divide the mixture into quarters. Cut each quarter into quarters again to make 16 squares. Use a metal spatula to lift the squares from the pan. Store in an airtight tin.

Labels: Chocolate-fudge peanut squares, Dessert recipes

Labels: bar-be-que ideas, Dessert recipes, Dinner ideas, pepper salad

• 1 pound (about 2 1/2 to 3 cups) black, green or mixed olives
• 6 tablespoons olive oil, divided
• 1 clove garlic, thinly sliced
  4 strips lemon peel, removed with vegetable peeler1 tablespoon chopped rosemary
• 2 whole small dried red chiles
• 1/4 cup lemon juice

1. Place the olives in a strainer and rinse under running water. Transfer them to a large nonreactive bowl.

2. Heat 2 tablespoons of the olive oil in a skillet with the garlic, lemon peel, rosemary and chiles and cook over medium heat until the garlic softens and the herbs are fragrant, about 3 minutes. Add to the olives.

3. Add the lemon juice and the remaining olive oil, seal tightly with plastic wrap and set aside to marinate, at least one hour. If tightly covered and refrigerated, the olives will keep for several weeks.

Makes about 3 cups.Each of 12 servings: 84 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 308 mg. sodium.

Labels: appetizer recipes, lemon, olives, rosemary, tapas

• 2 tablespoons olive oil
• 4 pounds trimmed lamb stew meat
• Salt and pepper, to taste
• 3 red onions, cut into large dice
• 9 cloves garlic, finely chopped
• 2 cups red wine
• 1 can (about 14 ounces) diced tomatoes
• 1 tablespoon tomato paste
• Grated rind and juice of 2 oranges
• 2 cups beef stock
• 9 sprigs thyme
• 1 cup coarsely chopped pitted green olives

1. In a 4-quart (or larger) flameproof casserole, heat the olive oil over medium heat. Working in small batches, cook the lamb until it is browned all over. Sprinkle with salt and pepper; transfer to a plate and brown the remaining pieces in the same way. Remove them all from the pan.

2. In the same pan, cook the onions, stirring occasionally, for 10 minutes or until translucent. Add garlic, and cook, stirring, for 1 minute.

3. Return the lamb to the pan. Pour in the wine, and scrape the bottom of the pan to release the sediment. Bring the liquid to a boil. Add the tomatoes, tomato paste, orange rind and juice, beef stock, thyme, and olives.

4. Return the liquids to a boil, lower the heat, cover the pan, and simmer gently for 1 hour or until the meat is tender. During cooking, skim the surface of the liquid from time to time.

5. Taste for seasoning, add more salt and pepper, if you like. - Adapted from cookingwithandree.com.

Labels: Dinner ideas, dinner recipes, lamb, soup ideas, stew

• 2 cups medium-grain rice, such as ArborioSalt
• 3 tablespoons good-quality olive oil
• 3 tablespoons fresh lemon juice, divided
• 1/2 pound cooked small shrimp (about 1 1/2 cups)
• 1/4 cup minced red onion
• 1 cup diced tomato
• 1 tablespoon red wine vinegar
• 1 1/2 cups torn arugula, loosely packed
• 3 tablespoons toasted pine nuts

1. Bring a large pot of liberally salted water to arolling boil. Stir in the rice and return the water to a boil;reduce the heat to maintain a rapid simmer. Cook until the riceis tender, 15 minutes. Drain the rice in a strainer and rinsequickly in cool running water. Line a large mixing bowl with atea towel and empty the rice into it. Fold the tea towel over thetop of the rice and set aside to cool, about 5 minutes.

2. When the rice has cooled slightly, add the olive oil,2 tablespoons lemon juice and salt to taste, stirring lightlywith a fork to avoid crushing the tender rice grains. (The ricecan be prepared to this point a day ahead and refrigerated in atightly covered container. Bring to room temperature beforeproceeding.)

3. When almost ready to serve, combine the shrimp, redonion and tomato in a medium bowl and season with red winevinegar and one-fourth teaspoon salt, or to taste.

4. Add the shrimp mixture to the rice along with thearugula and pine nuts. Stir to combine well, taste and add moresalt or lemon juice if necessary. (The recipe can be prepared tothis point up to 30 minutes in advance.)

5. Transfer to a serving bowl and serve at roomtemperature.

Each of 8 servings: 300calories; 10 grams protein; 45grams carbohydrates; 1 gram fiber; 8 grams fat; 1 gram saturatedfat; 55 mg. cholesterol; 139 mg. sodium.

Labels: Dinner ideas, dinner recipes, salad recipes, shrimp, shrimp salad

• 1/2 pound ground Kobe beef
• 4 slices nitrate-free bacon
• 4 teaspoons minced white onion
• 1/4 teaspoon salt
• 4 ounces grated Cheddar cheese
• 4 small brioche or other buns, toasted

1. Form the beef into four small patties; set aside. Cook the bacon in a medium skillet over medium heat until the fat has been rendered and the bacon is crisp, about 5 minutes. Transfer bacon to paper-towel lined plate.

2. Add onions to skillet; cook until lightly golden, about 4 minutes. Transfer with slotted spoon to small bowl.

3. Heat the broiler. Wipe skillet clean; raise heat to high. Cook the beef patties until cooked through, 5 to 6 minutes, turning once. Transfer to a broiler pan. Season the patties with salt. Top each with a bacon strip, onion and Cheddar cheese. Place under the broiler; cook until the cheese melts, about 1 minute. Slide burgers into brioche buns.

Nutrition information per serving: 340 calories, 44% of calories from fat, 16 g fat, 8 g saturated fat, 66 mg cholesterol, 22 g carbohydrates, 24 g protein, 697 mg sodium, 1 g fiber

Labels: appetizer recipes, Captivate Cooking, Dinner ideas, dinner recipes, hamburgers, sliders

• Butter (for the pan)
• Flour (for the pan)
• 2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, cut up
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1 egg, lightly beaten
• Extra granulated sugar (for sprinkling)
• Confectioners' sugar (for sprinkling)
  

1. Set the oven at 375 degrees. Butter a 9-inch layer cake pan, line it with parchment paper, and butter and flour the paper, tapping out the excess.

2. In a bowl, combine the flour, salt, and baking powder. Add the butter and use a pastry blender or two blunt knives to work the butter into the dry ingredients until the mixture resembles crumbs.

3. Stir in the sugar.

4. In a bowl mix the cream and egg. With a rubber spatula, stir the cream mixture into the flour mixture until it forms a batter.

5. Spoon the batter into the pan and smooth the top. Sprinkle with granulated sugar. Bake for 30 to 35 minutes or until the top is firm and golden. Cool in the pan on a rack for 20 minutes. Turn it out onto a plate, then turn it right side up. Sprinkle with confectioners' sugar.

STRAWBERRIES

• 1 pint strawberries, trimmed and halved or sliced
• 1 tablespoon granulated sugar
• 1/2 cup heavy cream, softly whipped
  

1. In a bowl, layer berries and sugar. Set aside for 15 minutes.

2. Cut the cake into 6 triangles and set them on dessert plates. Spoon berries and cream on the wedges.

Labels: bar-be-que ideas, Captivate Cooking, Dessert recipes, Desserts, Dinner ideas, strawberry shortcake

• 6 slices bacon
• 2 whole boneless, skinless chicken breasts, cut into 1/2-inch strips
• 1 medium red onion, thinly sliced in rings
• 1 head romaine lettuce, torn into bite-size pieces or 1 (8-ounce) bag chopped romaine lettuce
• 1/4 cup balsamic vinegar, plus more if needed
  

In a skillet over medium-high heat, fry bacon until crisp. Drain bacon on paper towels, saving drippings in pan. Add chicken strips and onion rings to drippings and saute until chicken is cooked through and onion rings are soft. In a large salad bowl, add lettuce. Pour contents of pan on top of salad and toss to combine. Add vinegar to skillet and bring to a boil, scraping up any bacon bits stuck to the pan with a spatula. Pour over salad and toss thoroughly. Crumble bacon over salad and toss again. Season to taste with salt and pepper. Taste and add more vinegar if desired. Serve warm.

Per serving: 181 calories (percent of calories from fat, 30), 25 grams protein, 6 grams carbohydrates, 2 grams fiber, 6 grams fat, 62 milligrams cholesterol, 217 milligrams sodium.

Labels: bacon salad, chicken salad, Dinner ideas, dinner recipes, salad recipes