Spring flings: readers' recipes tested in Sunset's kitchens - Food: Kitchen Cabinet

Sunset, March, 2003

Barbecued Chicken Pizza

Meredith McGowan, Valencia, CA

Meredith McGowan likes devising original combinations to top her family's favorite dish--pizza. McGowan makes dough from scratch, but prebaked pizza crusts--available in many supermarkets-are an easy shortcut.

PREP AND COOK TIME: 45 minutes to 1 hour

MAKES: Two 8-inch pizzas; 2 or 3 servings

  1 pound boned, skinned chicken breasts
1/3 cup prepared barbecue sauce Salt and pepper
  4 slices bacon (4 oz. total), cut into 1-inch pieces
  2 baked pizza crusts
    (7 to 8 in., 5 oz. each; see note above)
1/4 cup cream cheese (2 oz.)
1/4 cup canned diced green chilies
1/2 cup shredded jack cheese
1/4 to 1/2 teaspoon hot chili flakes

1. Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2 tablespoons barbecue sauce. Sprinkle with salt and pepper. Bake in a 350[degrees] regular or convection oven until no longer pink at the center of the thickest part (cut to test), about 20 minutes. Let stand until cool enough to handle, then tear into bite-size chunks. In a small bowl, mix with remaining barbecue sauce.

2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir bacon until browned and crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. Place pizza crusts on a 12-by 15-inch baking sheet. Spread each with about 2 tablespoons cream cheese. Spoon chicken in sauce evenly over both crusts; top with bacon, green chilies, jack cheese, and hot chili flakes.

4. Bake pizzas in a 400[degrees] regular or convection oven until cheese is browned and bubbling, 15 to 20 minutes. Transfer to a board and cut into wedges.

Per serving: 720 cal., 36% (261 cal.) from fat; 47 g protein; 29 g fat (12 g sat.); 59 g carbo (4.7 g fiber); 922 mg sodium; 138 mg chol.

Noodles in Spicy Lemon Grass Broth

Karen Biggs, Vancouver, WA

Karen Biggs makes a delicious, simple meal of noodles in a highly seasoned broth. Wear gloves when working with the chilies or wash hands thoroughly afterward. Look for fresh Chinese noodles, either egg-based or plain, in the refrigerator case of many supermarkets or in Asian markets; if you cannot find them, substitute any dried or fresh thin noodle.

PREP AND COOK TIME: About 45 minutes

MAKES: 2 or 3 servings

  3 stalks fresh lemon grass (10 to 12 in. long)
1/2 bunch cilantro (about 2 oz.), rinsed
  5 cups fat-skimmed chicken broth or vegetable broth
1/2 cup chopped green onions (including tops)
  6 thin slices (quarter size) peeled fresh ginger
  3 fresh hot red chilies (about 2 1/2 in. long),
    rinsed, stemmed, seeded, and quartered (see note above)
  3 cloves garlic, peeled
  1 teaspoon black peppercorns
  9 ounces fresh thin Chinese noodles (see note above)

1. Rinse lemon. grass; cut off and discard tough tops and root ends. Peel off and discard coarse outer layers, then crush the tender inner part with the flat side of a large knife. Coarsely chop 1/4 cup cilantro leaves, reserving stems (save extra leaves for other uses).

2. In a 4- to 6-quart pan, combine broth, crushed lemon grass, cilantro stems, 1/4 cup green onions, ginger, chilies, garlic, and peppercorns. Bring to a simmer over high heat; cover, reduce heat to maintain a simmer, and cook 30 minutes. Pour through a strainer over a large bowl; discard solids.

3. Meanwhile, in another 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook, stirring occasionally, until tender to bite, 2 to 3 minutes. Drain.

4. Divide noodles between two large soup bowls and ladle broth over noodles. Sprinkle with chopped cilantro and remaining 1/4 cup green onions.

Per serving: 332 cal., 7% (23 cal.) from fat; 24 g protein; 2.5 g fat (0.3 g sat.); 53 g carbo (3.8 g fiber); 157 mg sodium; 62 mg chol.

Pork Chops with Mustard and Plum Jam

Janis Dickinson, Long Beach, CA

Her mother's homemade plum jam inspired Janis Dickinson to come up with this pork chop recipe.

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

2 tablespoons olive oil
4 boned center-cut loin pork chops
  (each about 3/4 in. thick and 6 oz.)
1 onion (about 8 oz.), peeled and sliced 1/4 inch thick
1 cup dry white wine
2 tablespoons plum jam
1 tablespoon Dijon mustard Salt and pepper

1. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer pork chops to a plate.

2. Reduce heat to medium and add onion. Stir frequently until onion is limp, 5 to 8 minutes. Stir in wine, jam, and mustard, and bring to a simmer.

3. Return pork chops to pan and cook until they are barely pink in the center (cut to test), about 5 minutes. Sprinkle with salt and pepper. Transfer chops to plates and spoon sauce over them.

Per serving: 487 cal., 52% (252 cal.) from fat; 35 g protein; 28 g fat (8.4 g sat.); 11 g carbo (0.9 g fiber); 201 mg sodium; 114mg chol.

Orange Halibut with Quinoa

Jennifer Rinterknecht, Corvallis, OR

By the end of winter, Jennifer Rinterknecht is ready for something bright and vibrant, like this halibut with fruit and the protein-rich grain quinoa. To toast hazelnuts, bake in a 375[degrees] oven until golden under skin, about 10 minutes. Pour nuts onto a towel and rub briskly to remove as much skin as possible.