Salt And Pepper

Juice of 4 limes 6 tablespoons olive oil 1 teaspoon dried oregano leaves 1 teaspoon coarsely ground black pepper 1 teaspoon salt 1 1/2 pounds skinless, boneless chicken breasts 2 large onions, halved lengthwise and cut into 1/4-inch slivers 2 bell peppers (I like red and yellow), seeds removed and sliced into strips 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature 1 1/2 cups guacamole (see note) 8 ounces sour cream or Greek yogurt 2 ripe plum tomatoes, cut into 1/2-inch dice 1 1/2 cups grated Monterey Jack cheese Tabasco or hot pepper sauce 1. Combine the lime juice, olive oil, oregano, and 1/2 teaspoon each of salt and pepper in a measuring cup. Mix well.

Preparing a hot lunch can be done in a jiffy if you make your sandwich a wrap. At Trax Cafe, a BYOB at the Ambler train station, Chef Steven Waxman has been rolling gourmet fillers into tortillas for more than four years. He prepares the contents and assembles them ahead of time and then grills them to order. After that, it's a wrap. Follow this recipe, which is in four parts, and make the ultimate sandwich. CHICKEN & BRIE WRAP FROM THE TRAX CAFE For roasted plum tomatoes: 2 tomatoes Olive oil Salt and pepper, dried thyme and onion powder to taste Slice tomatoes in half.

Rib-eye steaks topped with a peppery-tasting watercress-butter mixture become even more special when accompanied with a bean mixture called Texas Caviar. STEAK WITH WATERCRESS-SHALLOT BUTTER 1 medium shallot, minced 1 tablespoon minced watercress 4 teaspoons butter, softened 2 small 1-inch-thick rib-eye steaks (each 5 to 6 ounces) Olive oil Salt and freshly ground black pepper to taste Blend together shallot, watercress and butter in bowl. Shape into ball or block and place in freezer while preparing steaks.

Though they are members of the onion family and look like overgrown green onions, leeks bring a mellower flavor to Sunday supper. If you've had vichyssoise, the cold potato-and-leek soup, you know just what I mean. In today's recipe, leeks and shallots cooked in white wine and a bit of butter form a bed for seared scallops. Add rice, a green salad, and crusty bread, and your supper is complete.   Scallops and Leeks With White Wine   1. In a large skillet, melt 1 tablespoon butter over low heat.

Forget KFC. At Fatou & Fama, a newly reopened Senegalese restaurant at 40th and Market streets, they really do chicken right. Owner and chef Fatou N'Diaye learned her recipe for yassa chicken, a flavorful and hearty dish, from her mother, Fama, who learned the recipe from Fatou's grandmother, also named Fatou. All three talented women are members of Senegal's Griot tribe, a group known as the country's oral historians (and the best cooks). Although usually served over white rice or couscous, yassa chicken also makes a great sandwich.

Try a few of these out of the ordinary burgers on your grill this Memorial Day weekend. And, since burgers go better with fries, we've included a recipe for those, too. GRILLED HAMBURGER WITH SAUTEED POBLANO PEPPERS, ONIONS AND MANCHEGO 8 ounces ground sirloin Salt and freshly ground black pepper 1 to 2 slices aged Manchego cheese 1 tablespoon oil 1/2 poblano pepper, de-seeded and cut into 1/4-inch strips ...

These recipes are from Jack's Firehouse, host of Philadelphia's first Taste of the NFL Brunch Sunday, with seatings at noon and 2 p.m. Tickets are still available, but if you have a penchant for trying some stellar NFL recipes at home, here are a few. LOBSTER & SWEET POTATO QUESADILLA WITH SHERRY PEPPERS AND MANGO SALSA 8 ounces cooked lobster claw meat, diced 2 cherry peppers, slivered 2 red bell peppers, sliced 1/2 Spanish onion,...

Here are some good-tasting recipes that won't break the budget. Try adding other fresh vegetables to this delicious soup, such as diced sweet bell peppers, diced zucchini, cut green beans or shredded cabbage FISH & CORN CHOWDER 1 tablespoon vegetable oil 1 medium onion, trimmed and cut in small dice 1/2 cup each diced celery and carrot 1/2 teaspoon dried thyme or oregano (or 2 teaspoons chopped, fresh) 4 cups water, or vegetable or chicken broth 2 cups 1/2-inch diced potatoes, skins on 1 cup corn kernels 1/4 cup chopped fresh parsley 3/4 pound tilapia, catfish or any inexpensive fish, cut into chunks 1 cup low-fat milk or evaporated skim milk Salt and pepper to taste In a large saucepan, heat the vegetable oil over medium-high heat.

When it comes to sandwiches, usually it's the insides that count. Even the crustiest, freshest bread can't make up for boring lunch meats or drab veggies. But Maggiano's Little Italy, with one location on Filbert Street and another at King of Prussia, has come up with a recipe that puts both parts of the sandwich on equal ground. They use butter and Parmesan cheese to create a tasty exterior crust on an onion roll and then add the all-important contents. In this case, it's what's on the outside that counts.

Curry powder is a ready-made blend of a dozen or more spices that add a lot of flavor to a meal with very little effort. It makes Curry-Kissed Chicken a natural for a quick dinner with flair. The recipe is from Prevention's Fit and Fast Meals in Minutes: Over 175 Delicious, Healthy Recipes in 30 Minutes or Less (Rodale), the latest in author Linda Gassenheimer's collection of 30-minute meal and low-carb cookbooks. Fit and Fast solves the "What's for breakfast, lunch or dinner?"

Juice of 4 limes 6 tablespoons olive oil 1 teaspoon dried oregano leaves 1 teaspoon coarsely ground black pepper 1 teaspoon salt 1 1/2 pounds skinless, boneless chicken breasts 2 large onions, halved lengthwise and cut into 1/4-inch slivers 2 bell peppers (I like red and yellow), seeds removed and sliced into strips 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature 1 1/2 cups guacamole (see note) 8 ounces sour cream or Greek yogurt 2 ripe plum tomatoes, cut into 1/2-inch dice 1 1/2 cups grated Monterey Jack cheese Tabasco or hot pepper sauce 1. Combine the lime juice, olive oil, oregano, and 1/2 teaspoon each of salt and pepper in a measuring cup. Mix well.

You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal.   Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced  canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.

It's easy to see why salsa is one of America's favorite condiments. Its fresh, crisp, tangy flavor adds a refreshing touch to a meal without a lot of sugar or fat. This bright pineapple salsa brings out the flavors of grilled fresh fish, and aromatic cumin gives it a distinctive taste. The poblano peppers, called ancho peppers when dried, that give the rice dish its zing, are medium-hot.   Fish With Pineapple Salsa and Poblano Rice Makes two servings . 1. Combine the tomato, onion, poblano pepper, pineapple, cilantro, sugar, and cumin.

Don't be intimidated by dry beans. They are so affordable and healthy, it's worth learning how to use them. And that isn't hard. Place your dry beans in a large stockpot or bowl, add enough cool water to cover by several inches, then cover the bowl and forget about it overnight. In the morning, drain the beans and proceed with your recipe. It's really that simple.     1 teaspoon vegetable or canola oil 1 medium yellow onion, finely diced 2 cloves garlic, finely chopped 1-pound bag dried, small red beans, soaked overnight and drained 4 1/2 cups water 1 pound andouille sausage Coarse salt and ground pepper In a large saucepan over medium, heat the oil. Add the onion and garlic to the pan. Sauté until softened, 3 to 5 minutes.

Though they are members of the onion family and look like overgrown green onions, leeks bring a mellower flavor to Sunday supper. If you've had vichyssoise, the cold potato-and-leek soup, you know just what I mean. In today's recipe, leeks and shallots cooked in white wine and a bit of butter form a bed for seared scallops. Add rice, a green salad, and crusty bread, and your supper is complete.   Scallops and Leeks With White Wine   1. In a large skillet, melt 1 tablespoon butter over low heat.

Here are some good-tasting recipes that won't break the budget. Try adding other fresh vegetables to this delicious soup, such as diced sweet bell peppers, diced zucchini, cut green beans or shredded cabbage FISH & CORN CHOWDER 1 tablespoon vegetable oil 1 medium onion, trimmed and cut in small dice 1/2 cup each diced celery and carrot 1/2 teaspoon dried thyme or oregano (or 2 teaspoons chopped, fresh) 4 cups water, or vegetable or chicken broth 2 cups 1/2-inch diced potatoes, skins on 1 cup corn kernels 1/4 cup chopped fresh parsley 3/4 pound tilapia, catfish or any inexpensive fish, cut into chunks 1 cup low-fat milk or evaporated skim milk Salt and pepper to taste In a large saucepan, heat the vegetable oil over medium-high heat.

Here's a quick and tasty recipe for that weeknight staple: boneless chicken breasts. It comes from Jamie and Bobby Deen, Paula's boys, so you know it's full of flavor and fat. "Coating chicken with mayonnaise and spices before you bake not only makes for a beautifully browned outside," they write about this recipe, "it also helps bring out the flavor of your seasonings. " To cut some of the calories, use light mayonnaise, and instead of slathering the mayo-mixture on the chicken, just lightly coat it. Roasted Spicy Mayo Chicken Breasts Makes 4 servings 1. Preheat the oven to 425. Line a rimmed baking sheet with aluminum foil.

When your garden kicks into produce overdrive, there's nothing like salsa to absorb the bounty. Throw the ingredients in the food processor and pulse a few times - that's all there is to it. Here are two versions of the classic Italian "green sauce" that will put your fresh-grown herbs to tasty use, plus several other salsa recipes with unexpected ingredients such as plums and curry. These boldly flavored sauces can be used as a dip or to accompany grilled fish, chicken or lamb dishes.

A favorite on the French Riviera, Salade Nicoise is easy to make, always a hit. Create variations with hard-cooked eggs, anchovies, capers. Good canned tuna can be used instead of fresh.   Salade Nicoise   1. Bring a medium saucepan of water to a boil. Add the beans; as soon as the water boils again, drain and rinse with cold water. 2. Pat tuna dry with paper towels. Heat a medium-size nonstick skillet over medium-high heat for 1 minute. Spray with olive oil spray.

Some recipes from chefs who know their way around the garden - and right into the kitchen: MONKFISH WITH CURRY SQUASH AND HERB SALAD Four 5-ounce monkfish pieces 1 cup olive oil, seasoned if possible Salt and pepper Preheat oven to 210 degrees (or use very low heat on stove top). Season monkfish well with salt and pepper and put in baking dish (fit snugly). Cover with seasoned olive oil. Confit (immerse in oil and cook) in oven for roughly 10 minutes, until just cooked.