Blog

Ingredients

2 tablespoons canola oil
6 skinless, boneless chicken breast halves
3/4 cup teriyaki sauce
3/4 cup dry white wine
1/2 cup orange marmalade
2 teaspoons minced garlic
1 teaspoon minced fresh ginger root
4 green onions, cut into 1/2-inch pieces

Directions

Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.

Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

Ingredients

2 cloves garlic, minced
1/4 teaspoon salt
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
1 1/2 teaspoons grated fresh ginger root
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
4 (19 ounce) cans garbanzo beans, drained
2 yellow bell peppers, seeded and chopped
1 bunch green onions, thinly sliced
1/2 cup finely chopped fresh cilantro

Directions

In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.

In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.

Ingredients

1 (14.5 ounce) can CONTADINA(r) Diced Tomatoes
12 ounces CONTADINA(r) Tomato Paste
2 tablespoons olive oil, divided
1 cup chopped onion
3 garlic cloves, minced
1 (14.5 ounce) can chicken broth
1/2 cup dry red wine or water
1 tablespoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon salt
8 ounces shrimp, fresh or frozen, peeled and deveined
8 ounces scallops, fresh or frozen
1 pound linguine, cooked, drained and kept warm

Directions

Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes. Add tomatoes and juice, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.

Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over pasta.

Ingredients

3 tablespoons olive oil, divided
1/2 onion, diced
1/2 green bell pepper, diced
1 carrot, peeled and diced
8 (4 ounce) fillets catfish fillets
salt and black pepper to taste
1 teaspoon Italian seasoning
garlic powder to taste
1 (14.4 ounce) can diced Italian tomatoes
1 (8 ounce) can tomato sauce
1/2 cup dry white wine

Directions

Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.

Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.