Grilled Thai Chicken Breasts (Fine Cooking) The reviews on this recipe were all superb, and the recipe can be easily halved for your family. Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until youâÂÂre left with just the tender heart of the stalk. 1-1/2 cups chopped fresh cilantro (leaves and tender stems) 3/4 cup coconut milk 1/4 cup finely chopped lemongrass (from about 2 stalks) 12 fresh basil leaves 3 Thai bird chiles, 2 jalape�os, or 2 medium serranos, stemmed, seeded, and finely chopped 3 cloves garlic, minced 1-1/2 Tbs. kosher salt 2 tsp. packed light brown sugar 1-1/2 tsp. freshly ground black pepper 3/4 tsp. ground coriander 12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached) 2 limes, cut into wedges for serving Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and pur�e until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

Berry Squares What You Need 1 pkg. (12 oz.) prepared pound cake, cut into 10 slices 3 Tbsp. orange juice 4 cups mixed fresh berries (raspberries, blueberries, halved strawberries) 2 Tbsp. sugar 2 pkg. (3.4 oz. each) JELL-O French Vanilla Flavor Instant Pudding 2-1/2 cups cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It ARRANGE cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries and sugar. BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Top with remaining COOL WHIP. REFRIGERATE 1 hour. Kraft Kitchens Tips Healthy Living Save 40 calories and 5.5 g fat, including 4 g saturated fat, per serving by preparing with fat-free pound cake, fat-free milk and COOL WHIP LITE Whipped Topping. Variation Prepare with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping. Substitute Prepare using JELL-O Vanilla Flavor Instant Pudding. From Jello and Cool Whip Simply Delicious Cook Book. Sue

Artichoke Bread Artichoke Bread With the big game day approaching I have been thinking about snacks more. Last weekend I got the chance to try making an artichoke bread that has been on my mind for a while. The artichoke bread is essentially an artichoke dip that is baked on bread until the crust of the bread perfectly light and crispy, the dip is nice and warm, the cheesy topping is melted and golden brown. For the artichoke topping I decided to start with my favorite hot spinach and artichoke dip and I removed the spinach and tweaked it a bit. (You could of course leave the spinach in for a slightly healthier version.) For the bread I used a loaf of Italian style bread that I cut it in half lengthwise and then scooped out a bit of the center to provide room for more filling. The next challenge was baking the bread for long enough to heat up the artichoke dip so that all of the cheese in it melted without the crust of the bread burning. I decided that the best way to go about it was to cover the bread in foil while it warmed up and then to remove the foil near the end to let the cheese on top melt and turn golden brown. The artichoke bread turned out amazingly well! I used a nice fresh loaf of Italian bread so while the crust was light and crispy the inside was nice and soft and moist. The warm artichoke dip with the melted cheesy topping was so good and the fact the it was in the perfectly cooked bread made it even better! Artichoke Bread An artichoke dip baked in a loaf of bread until ooey gooey and cheesy and good! Servings: makes 4-8 servings Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Printable Recipe Ingredients 1 (14 ounce) can artichoke hearts, drained and chopped 2 green onions, sliced 2 cloves garlic, chopped 4 ounces cream cheese, room temperature 1/4 cup mayonnaise 1/2 cup sour cream 1/2 cup mozzarella, shredded 1/4 cup parmigiano reggiano (parmesan), grated 1 loaf Italian bread, sliced in half lengthwise Directions Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese. Hollow 1/2 an inch out of the center of both halves of the bread. Spread the mixture into the hole in the bread slices and top with the reserved cheese. Bake in a preheated 350F oven covered in foil for 20 minutes. Remove the foil and continue to bake until the cheese is melted and golden brown.

Roast Onions with Port Balsamic Glaze If you don't have port, use sherry or sweet red wine. 4 medium red onions rind of 1/2 lemon, cut in strips with a potato peeler 1/4 cup olive oil salt and pepper 1/2 cup port or sweet red wine 1/4 cup balsamic vinegar 1/2 cup raisins 1 tbsp brown sugar Preheat oven to 375 degrees. Place onions and lemon rind in large saucepan. Cover with water; bring to boil, and cook 5 minutes. Drain; rinse under cold running water and drain again. Discard rind. Peel onions, trim stems and root ends and cut in half. Toss with olive oil, salt and pepper and arrange onions, cut-side down in casserole dish Bake, uncovered, basting occasionally 30 minutes. Combine wine, balsamic, raisins and brown sugar in a pot. Bring to boil and pour over onions. Bake another 40 minutes or until juices are syrupy.