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Here you go, Ci_lantro. I am glad you like some of the recipes I've posted and I'm happy to share these as well. The Kung Pao is somewhat spicy so if spicy is an issue for your guests, the Cashew Chicken would be a better choice. Kung Pao Chicken Adapted from a recipe found in Cooking Light 1 tablespoon vegetable oil, divided 4 cups broccoli florets 1 red pepper, cut in strips 2 tablespoons water 1/2 teaspoon crushed red pepper 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips 1/2 cup fat-free, less-sodium chicken broth 1 T ground ginger (or shredded fresh ginger) 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons cornstarch 4 garlic cloves, minced 2 tablespoons coarsely chopped salted peanuts Preparation Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli to pan; saut� 1 minute, add pepper strips and water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove vegetables from pan; keep warm. Heat remaining 2 teaspoons oil in pan; add crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 6 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts, serve over rice. Yield: 4 servings Cashew Chicken Inspired by recipe from Weight Watchers 10 oz boneless, skinless chicken breast, cubed 1\-1/2 tsp cornstarch 1 T dry sherry 1\-1/2 tsp soy sauce 1 T vegetable oil 1/2 c sliced onion 1/4 c sliced celery 1/4 c red pepper strips 1/4 c sliced fresh mushrooms 1 small garlic clove, minced 1 4oz can sliced water chestnuts 1 oz shelled cashews, toasted 2T hoisin sauce 1/4 c sliced scallion 3 cups cooked rice Place chicken in a medium bowl, and sprinkle with cornstarch. Toss to coat. Add sherry and soy sauce, stir to combine and let marinate 15 minutes. Heat half the oil in a wok, add chicken cubes and stir fry until browned. Remove and keep warm. Add remaining oil to wok, and stir fry onions, and celery until tender. Add peppers, mushrooms and garlic, stir fry one minute. Return chicken to wok, add water chestnuts and cashews. Any remaining marinade and hoisin sauce. Stir, cover and cook until chicken is cooked thru (approximately 1\-2 minutes. Sprinkle with scallions and serve over rice. Don't let the amount of garlic intimidate you, it mellows very nicely and does not overpower the dish. French Farmhouse Garlic Chicken 4 small boneless, skinless chicken breast halves 1/4 tsp salt 1/4 tsp pepper 1 T cooking oil 40 small cloves unpeeled garlic 1/2 c dry white wine (or chicken broth) 1 T lemon juice 1 tsp dried basil 1/2 tsp dried oregano 4 T all purpose flour 2 T dry white wine (or chicken broth) Rinse chicken, pat dry. Season with salt & pepper. In 10 inch skillet, heat oil over medium high heat. Add chicken and garlic cloves. Cook chicken 2-3 minutes on each sideor until golden, turning once. Slowly add 1/2 c wine, then the second 1/2 cup wine, lemon juice,basil and oregano. Cover and simmer 6-8 minutes or until chicken is tender and no longer pink. Using a slotted spoon, transfer chicken and garlic to warm serving platter; keep warm. In small bowl, stir together flour and 2T wine. Stir into pan juices. Bring to a boil, cook and stir 1 minute more. Spoon over chicken, serve with mashed potatoes or rice. Makes 4 servings. This is my personal favorite.I always double the sauce, it is so good! I got this when a few of us visited Annie a few years back. They were sampling recipes at Fresh Market and I loved it so took the recipe home. I've made it often since. Creamy Tarragon Chicken From Fresh Market\-Grand Rapids, MI 4 boneless, chicken breast halves Salt & pepper to taste 3T all purpose flour 2T olive oil 1T onion, finely chopped 1/4 c white Bordeaux wine (you could use any white wine) 1T fresh tarragon, chopped 1/4 c chicken broth 3T butter 1/4 c heavy cream Season the chicken breasts with salt & pepper, dredge in flour. Set aside chicken and remaining flour. In large saut� pan, heat olive oil over medium high heat. Brown the chicken 2\-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook 1 minute. Pour wine into pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits on bottom of pan. Reduce heat to medium low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cream to pan and heat through. Spoon sauce over chicken and serve. Linda

I've often wondered why people who have prep sinks next to their ranges/cooktops don't put in a potfiller right above it in lieu of a regular faucet. That way it could do double duty. There are potfillers that are mixers (hot and cold water -- see link). Is there some obvious downside to this idea that I'm not seeing? (Wouldn't be the first time.) I suppose one reason I've never seen it done is that so few people seem to have prep sinks next to their range/cooktops. In my upcoming renovation, the ONLY place to put a prep sink is right next to the stove, with a wall behind both. By installing a potfiller instead of a faucet, I could push the thing against the wall whenever I wanted to get it out of the way, i.e. when I wanted to use the sink as an extension of my prep area (with the help of an inset cutting board), which I will probably do often, given the limited space in that area. Am I completely out of my mind? Maybe I should start a new thread about this... Here is a link that might be useful: hot/cold potfiller-type faucet

Here's another one I just found on the internet. Zucchini Walnut Lasagna Prep: 50 min. Bake: 40 min. ⢠2 medium zucchini ⢠4 tsp. olive oil ⢠2 large onions, cut into wedges ⢠2 large carrots, sliced ⢠4 cloves garlic ⢠2 cups purchased marinara sauce ⢠1 Tbsp. snipped fresh basil or 1 teaspoon dried basil, crushed ⢠1/8 tsp. ground black pepper ⢠1-1/2 cups shredded mozzarella cheese (6 oz.) ⢠1/2 cup grated Parmesan cheese ⢠9 no-boil lasagne noodles ⢠1/2 cups chopped walnuts, toasted ⢠Chopped walnuts, toasted (optional) 1. Preheat broiler. Lightly grease a 2-quart square baking dish; set aside. Trim ends off zucchini. Slice zucchini lengthwise into 1/8-inch-thick slices. Place in a single layer on a baking sheet. Brush with 1 teaspoon of the oil. Broil 3 to 4 inches from the heat about 5 minutes or until zucchini is crisp-tender, turning once. Cool. Adjust oven temperature to 375 degrees F. 2. Meanwhile, for sauce: In a food processor, combine onions, carrots, and garlic. Cover and process until finely chopped. In a large saucepan, heat the remaining 3 teaspoons oil over medium-high heat. Add onion mixture; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. 3. In a small bowl, combine mozzarella cheese and Parmesan cheese. 4. To assemble, arrange three of the noodles in the prepared baking dish. Spread with one-third of the sauce. Sprinkle with about 3 tablespoons of the nuts. Top with one-third of the zucchini and one-third of the cheese mixture. Repeat layering noodles, sauce, nuts, zucchini, and cheese mixture, alternating the direction of the zucchini in each layer. Top with the remaining noodles, remaining sauce, remaining nuts, and remaining zucchini. 5. Cover dish with foil. Bake for 20 minutes. Sprinkle with the remaining cheese mixture. Uncover and bake about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts. Makes 6 servings.