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Ingredients

1 tablespoon olive or canola oil
1 large onion, thinly sliced
2 tablespoons diced pimientos
6 (6 ounce) fillets sea bass or halibut
1 1/4 teaspoons salt
1/4 teaspoon ground mace
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 tomato
1 cup thinly sliced fresh mushrooms
3 tablespoons chopped green onions
1/4 cup white wine or chicken broth
1 1/2 tablespoons butter or stick margarine
1/2 cup dry bread crumbs

Directions

Brush oil onto bottom of a 13-in. x 9-in. x 2-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.

In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.

Ingredients

1 pound chicken drumsticks
1 tablespoon adobo seasoning
1/2 (.18 ounce) packet sazon seasoning
1/2 teaspoon salt
5 large red potatoes, peeled and thickly sliced
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 bunch fresh cilantro, chopped
2 tablespoons olive oil
1/2 cup dry red wine
1 teaspoon ground cumin
1 teaspoon dried oregano
2 fresh or dried bay leaves

Directions

Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.

Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.

Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

Ingredients

6 slices bacon
1 head iceberg lettuce – rinsed, dried, and shredded
1/3 cup toasted and sliced almonds
1/4 cup sesame seeds, toasted
4 green onions, chopped
3/4 cup chow mein noodles
1/2 cup vegetable oil
1/4 cup white sugar
2 tablespoons white wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a salad bowl, combine the bacon, lettuce, almonds, sesame seeds, green onions and chow mien noodles; toss and refrigerate.

In a glass jar with a tight fitting lid, combine the oil, sugar, vinegar, salt and pepper. Shake well and chill for 1 hour.

Before serving, shake dressing and pour over salad; toss and serve.

Ingredients

1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.

In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.