PEANUT SHRIMP WITH BOK CHOY & RICE NOODLES 1 lime, zested and cut in half 1/3 cup Chicken Broth, 30% Less Sodium 1/4 cup Smooth Peanut Butter 1 tbsp Soy Sauce, 30% less Salt 1 tbsp minced fresh ginger 1 tbsp toasted sesame oil, divided 2 tsp vegetable oil 2 carrots, peeled and thinly sliced diagonally 3 cups coarsely chopped bok choy (2/3 large bok choy or 3 small) 1/2 Pkg Uncooked Pacific White Shrimp (31 /40 ct), thawed 1/2 cup lightly packed fresh cilantro 1/2 lb rice noodles, medium width (1/2 Pkg) Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp lime zest and juice, soya sauce, ginger and 2 tsp sesame oil until smooth. Set aside. Heat the oil in a large, non-stick skillet set over medium-high heat. Add the carrots; stir-fry for 3 to 4 min. add the bok choy and shrimp; stir-fry for 2 min. or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro. Toss until heated through. Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil. Serve the stir-fry over the rice noodles. Garnish with reserved lime wedges, if desired.

Made this for dinner last nite along with some potatoes roasted in lemon juice, water, garlic and spices. They weren't flavourful enough for us, so if I do it again, I'll increase the lemon juice and spices. The chicken is good! Jacques Pepin Chicken w/Garlic and Parsley 3 boneless, skinless chicken breast halves (each about 7 oz) cut into 1-1 1/2 inch cubes 2 Tbsp. flour 1/2 tsp. salt 1/2 tsp pepper 2 Tbsp. good olive oil 1 Tbsp. chopped galic 3 Tbsp. chopped fresh parsley 2 Tbsp. unsalted butter 1 lemon, quartered Mix the salt and pepper with the flour. Dry the chicken cubes with a paper towel and toss them in a bowl with the flour mixture. Heat the oil in a 12 in skillet over med-high heat until very hot but not smoking. Add the chicken cubes in one layer (I do this all at once, they all fit in the pan) and cook, turning occasionally, until they are all browned and cooked through. Meanwhile, combine the garlic and parsley in a small bowl (I just chop it all together on the cutting board and add it to the pan from there) and add to pan along with the 2 tbls of butter. Saute another minute, making sure to coat the chicken with the parsley mix.

Garlicky Chicken Thighs in Red Pepper Sauce (Fine Cooking) This got lots of good reviews, and breasts can be substitued 2 Tbs. olive oil 8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin Kosher salt and freshly ground black pepper 6 cloves garlic, smashed 2 tsp. fresh thyme leaves 1 cup lower-salt chicken broth 3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups) 1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups) 1 Tbs. sherry vinegar Crusty baguette for serving Position a rack in the center of the oven and heat the oven to 425F. Heat the oil in a large, oven-proof saute pan over medium-high heat until it's shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken, brown and transfer to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and place in the oven. Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

This was on tv this afternoon. Its seem kinda complicated but looks real good. Sweet and Salty Caramel Cake Yield: 1 (8-inch cake) For the Classic Chocolate Layers 3/4 cup unsweetened cocoa powder 1 1/4 cups hot water 2/3 cup sour cream 2 2/3 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup vegetable shortening 1 1/2 cups granulated sugar 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature 1 tbsp. vanilla extract For the Salted Caramel 1/2 cup heavy cream 1 tsp. fleur de sel 1 cup sugar 2 tbsp. light corn syrup 1/4 cup sour cream For the Whipped Caramel Ganache Frosting 1 pound dark chocolate (60 to 70% cacao), chopped 1 1/2 cups heavy cream 1 cup sugar 2 tbsp. light corn syrup 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces To Assemble the Cake 2 tsp. fleur de sel, plus more for garnish Make the Classic Chocolate Cake Layers Preheat the oven to 325�F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside. In the bowl in an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture. Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes on the rack, remove the pans, and let cool completely. Make the Salted Caramel In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved. Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake. Make the Whipped Caramel Ganache Frosting Put the chocolate in a large heatproof bowl and set aside. In a small saucepan, bring the cream to a simmer over very low heat. Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minutes, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy. Assemble the Cake Place one cake layer on a serving platter. Spread 1/4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel, then the caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel. The cake will keep in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving. Here is a link that might be useful: Cake pic