Easy entertaining: date with a dish - Recipe

Ebony, April, 2002 by Charlotte Lyons

Combine salad dressing, garlic, and basil until well-blended in large bowl. Add chicken and toss gently to coat the chicken. Cover and refrigerate for 15 minutes. Remove chicken from the marinade. Alternate chicken and vegetables on 4 to 6 metal skewers or bamboo skewers. Set oven control to broil or 550 degrees. Place skewers on broiler pan and brush with the marinade. Broil until chicken is done, about 10 minutes, turning occasionally. Kabobs can also be cooked on the grill.

Yields 4 servings

CALORIES 262, TOTAL FAT 15.8G, CHOLESTEROL 51MG, CARBOHYDRATE 8.5G, FIRER 1.4G, PROTEIN 21.4G, SODIUM 293MG.

Blush Sangria

1   750ml bottle White Zinfandel
1/4 cup orange-flavored liqueur
1/4 cup peach-flavored liqueur
1/4 cup raspberry-flavored
    liqueur
    Juice of 1 lime
    Juice of 1 lemon
    Orange slices
    Lemon slices
    Lime slices
    Strawberries
    Grapes

Combine Zinfandel, liqueurs, and the fruit juices in large pitcher. Just before serving add fruit. Garnish with fresh mint if desired.

Yields 8 servings

CALORIES 150, TOTAL FAT 0.0G, CHOLESTEROL 0MG, CARBOHYDRATE 9.5G, FIBER 0.1G, PROTEIN 0.2G, SODIUM 5MG.

Skillet Potatoes

1 1/2 pounds new potatoes
1 1/2 teaspoons fresh rosemary
      leaves
1/3   cup olive oil
1 to 2 tablespoons dry mustard
1/2   teaspoon pepper
1     pound grated Jarlsberg
      cheese
Slice potatoes wafer thin, using
a vegetable peeler or food processor.
Place them in large bowl and
cover with cold water to avoid discoloration.
Rub rosemary between
fingers to break leaves and reserve.

Heat oven to 425 degrees. Heat
oil in a 12-inch skillet and add
potatoes. Cook over medium-high
heat, shaking pan gently to toss but
not break potatoes. When potatoes
are slightly limp, add rosemary,
mustard and pepper. Shake well to
mix and press down with a spatula.
Cook until brown and crisp on
bottom, lifting carefully to check.

Sprinkle grated cheese on top.
While still hot, immediately place
skillet in oven. Bake until cheese
starts to bubble and brown, about
2 to 3 minutes.

Yields 8 servings

CALORIES 336, TOTAL FAT 25.4G,
CHOLESTEROL 51MG, CARBOHYDRATE
11.7G, FIBER 1.1G, PROTEIN 15.7G,
SODIUM 267MG.

Herbed Pork Chops
With Vegetables

4   6- to 8-ounce pork chops
1   tablespoon chopped fresh
    rosemary
1   tablespoon chopped fresh
    thyme
1/8 teaspoon each salt and pepper
3   tablespoons olive oil
12  small pearl onions, whole and
    peeled
12  cloves garlic
8   mushrooms, cut into sixths
1/2 cup Marsala wine
1/2 cup chicken broth
6   plum tomatoes, quartered
1/2 pound fresh baby spinach
    Salt and pepper to taste

Stir together the rosemary, thyme, salt and pepper, and 1 tablespoon olive oil. Rub the spice mixture onto pork chops. Heat oven to 350 degrees. Heat remaining olive oil in ovenproof skillet over medium heat. Cook and stir the onion, garlic, and mushrooms for 4 to 5 minutes. Push the vegetable mixture to the edges of the pan and add the chops to the center. Brown the chops for 1 to 2 minutes on each side. Place the skillet in the oven; bake for about 15 minutes or until pork reaches an internal temperature of 160 degrees. When pork is done, remove the chops and vegetables from the pan; keep warm. Place the skillet over medium heat and add the wine; simmer until wine is reduced by half. Add the chicken broth and return to simmer; stir in tomatoes and spinach. Cook 2 to 3 minutes longer; season with salt and pepper. Serve pork chops with vegetables and wine sauce.