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.

Mediterranean Chicken (Real Simple magazine) 4 5- to 6-ounce boneless, skinless chicken-breast halves 2 ounces crumbled Feta 4 tablespoons black-olive tapenade or paste 4 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 1/2 cup store-bought fresh salsa 1 5-ounce package baby spinach 1 large lemon 4 tablespoons capers packed in liquid (optional) Heat oven to 375F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown. Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes. When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through. Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.

Happy April, everybody! Spring will be in full swing soon and that's good news for all of us. I think I'll make this Sunday, since I have everything except the asparagus. TARRAGON SEAFOOD SALAD Water 2 tablespoons curry powder 8 ounces uncooked penne (tubular pasta) 3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well) 4 ounces smoked salmon, diced 1 1/2 cups lightly steamed, coarsely chopped asparagus 1 tablespoon chopped fresh tarragon (or 1 teaspoon dry) 1 teaspoon fresh-squeezed lemon juice 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 tablespoons olive oil Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving. Yield: 8 cups Serving size: 1 cup Per Serving: Calories: 219 Carbohydrate: 23 g Protein: 16 g Fat: 7 g Saturated fat: 1 g Sodium: 450 mg Fiber: 2 g

Oh Sue--I was craving rhubarb yesterday. I wanted a rhubarb and strawberry pie!! Won't be long before it'll be ready to pick up there. I'm also wanting chocolate so I bought the stuff to make this sheet cake this week. It's more like a brownie, but whatever it is, it sure is good. My sister's MIL gave me the recipe years ago. Chocolate Sheet Cake 1 c. sugar 4 eggs 1/8 tsp. salt 1 c. + 1 Tbsp. flour 1/2 c. butter, softened 1-16 oz. can Hershey's syrup Cream sugar and butter until fluffy. Add eggs one at a time beating until smooth. Add salt and blend in flour and syrup. Pour into a greased 10x15" cookie pan. Bake 25 minutes at 350 degrees. Frosting: (the good part) 1-1/2 c. sugar 6 Tbsp. milk 6 Tbsp. butter 1/2 c. chocolate chps 1 c. nuts Bring sugar, butter and milk to a boil and boil for minute. Remove from heat and add chips and nuts. Stir until chips melt. Spread on cake while it's still warm. Work fast--it gets hard quickly. If that happens add a little milk.