Chicken Breasts Grilled With Spicy Orange-Ginger (serves 6 to 8) Citrus on chicken gives a delicate yet full-bodied flavour. This recipe can be served off the grill or at room temperature for your buffet table. You can make it year round and enjoy it in the fall and winter months served with roasted root vegetables, creamy mashed potatoes or rice. Come spring and summer, serve it with different kinds of salsa, couscous, grilled vegetables, or salads. 3 chicken breasts, cut in half and pounded to �-inch thick (you can ask your butcher to do this for you) � cup fresh orange juice 2 Tbsp seasoned rice wine vinegar � cup orange marmalade 1 tsp red pepper flakes 1 Tbsp minced fresh ginger 1 garlic clove, minced 4 Tbsp olive oil Kosher salt 1 Tbsp canola oil Place the chicken in a container large enough to hold the chicken and about 1 cup of liquid. To prepare the marinade, in a glass bowl whisk together the orange juice, vinegar, marmalade, red pepper flakes, ginger, garlic, and olive oil. Pour the marinade over the chicken. Cover the container, and refrigerate for eight hours or, even better, overnight. This will tenderize the chicken. Remove the chicken from the marinade and pat dry. Sprinkle both sides with kosher salt. Heat a grill pan or heavy skillet until hot, or fire up your outdoor grill. Brush the surface of the grill with 1 tablespoon of canola oil. Turn down the heat to medium-high. Place the chicken pieces on the grill, three inches apart. Do not place chicken pieces too close together or they will create steam. Grill chicken pieces for three minutes on each side. Continue to grill for one minute more on each side for a total grilling time of eight minutes. Some of the pieces may grill faster if they are thinner than the others. Keep your eye on the chicken so it doesn't overcook or burn. Remove the chicken from the grill. Place on a cutting board and let rest for five minutes. Slice the chicken into strips or serve whole.

I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.

Hot Cross Buns 2 eggs 1/2 cup butter or margarine, softened 4 cups Gold Medal Better for Bread flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 tablespoons granulated sugar 1 1/2 teaspoons bread machine or quick active dry yeast 1/2 cup dark raisins 1/2 cup golden raisins 1 egg 2 tablespoons cold water Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla, if desired Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375 F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm. Makes 16 buns Make the Most of This Recipe With Tips From The Betty Crocker Kitchens Did You Know? Hot cross buns were traditionally served on Good Friday because of the cross on top. Today, they are available in bakeries and supermarkets weeks before Good Friday because so many of us love these sweet, spicy rolls. Do-Ahead You can make these rolls ahead. After you have shaped the dough into buns and snipped the cross in top of each, cover with plastic wrap. You can refrigerate them from 4 hours up to 24 hours. Before baking, remove the buns from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until double. Then brush the tops and bake as the recipe tells you above. How-To If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs. Substitution Traditionally hot cross buns contain raisins or currants. You may substitute the dark or golden raisins in this recipe with equal amounts of the more traditional currants or try chopped candied fruit. Success We like to use only butter to make these rich-tasting buns. Sue From Betty Crocker

Pepper Shrimp in Peanut Sauce (Recipe.com) 1 pound fresh or frozen shrimp in shells 8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice 1/2 cup water 1/4 cup orange marmalade 2 tablespoons peanut butter 2 tablespoons soy sauce 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 1 tablespoon cooking oil 2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups) 6 green onions, bias-sliced into 1-inch pieces Chopped peanuts (optional) 1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. 2. Cook pasta or rice according to package directions; drain. 3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside. 4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside. 5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp. 6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm. 7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts. Makes 4 servings.