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Ingredients

3 tablespoons butter
1/4 cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups half-and-half
1/2 cup dry white wine
1/2 pound cooked lump lobster meat

Directions

Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.

Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon Spice Islands?(r) Garlic Powder
1/4 teaspoon Spice Islands?(r) Fine Grind Black Pepper
3 tablespoons olive oil, divided
1 cup sliced fresh mushrooms
2 teaspoons Argo?(r) Corn Starch
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon Spice Islands?(r) Sweet Basil
1/2 teaspoon Spice Islands?(r) Onion Powder

Directions

Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper before pounding).

Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.

Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.

Add 1 tablespoon oil and mushrooms to skillet. Saute 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.

Serve chicken and sauce over cooked linguine, if desired.

Ingredients

1/2 cup orange juice
1/2 cup white wine vinegar
1/4 cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 1/2 tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots

Directions

Preheat grill for medium-high heat.

In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.

Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.

In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.

Ingredients

1 1/2 pounds octopus
2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
1/4 cup chopped fresh mint leaves
1 teaspoon curry powder
1 teaspoon mixed spice
salt and pepper to taste
1 cup red wine
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 (28 ounce) can whole peeled tomatoes
2 tablespoons tomato paste
1 (8 ounce) can peas, drained
2 potatoes, peeled and cubed
10 whole pitted ripe olives
4 bay leaves
1 teaspoon white sugar

Directions

Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.