This landed in my inbox this morning and it looks good!!! Rice, Chicken and Artichoke Salad (BH&G) Dressing: 2 tablespoons red wine vinegar 2 scallions, trimmed and finely chopped 1 tablespoon grated fresh ginger 1 teaspoon Dijon mustard 1/8 teaspoon each salt and black pepper 1/3 cup vegetable oil Salad: 1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered 2 cups cold cooked brown rice (made from 2/3 cup raw rice) 2 cups cut-up, cooked chicken breast 2 tablespoons barbecue sauce 1 small red pepper, cored, seeded and chopped 1 scallion, trimmed and chopped 3 tablespoons fresh parsley or alfalfa sprouts 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. 2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator

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.

Chili-Rubbed Steak with Corn Ragout (Fine Cooking) 1 tsp. chili powder 1 tsp. ground coriander 1 tsp. kosher salt; more to taste Two 8-oz. boneless beef rib-eye steaks, or New York striploin, (about 3/4 inch thick) 2 tsp. canola or other vegetable oil 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup) Freshly ground black pepper 1 generous cup fresh corn kernels (from 2 medium ears) 1/2 cup heavy cream 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves) 1 Tbs. fresh lime juice In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks. Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm. Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 min. Add the corn and continue to cook until itÂs slightly browned, 1 to 2 min. more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 min. Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the steaks whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.

This was posted on a Crock-Pot Forum. It sounds delicious, but what other fruit would you recommend besides blueberries? (I don't like bb's). Crockpot Blueberry Dessert Dumplings 2 pints fresh or frozen blueberries 1/2 cup plus 2 Tbs sugar (optional) 1/2 cup water, warm if using frozen blueberries 2 Tbs instant tapioca 2 cup all-purpose flour 2 1/2 tsp baking powder 1/2 as salt 4 Tbs unsalted butter; chilled 1/2 cup milk 1 large egg 2 Tbs light brown sugar In a 3.5 To 5 quart crockpot, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and cook until the berries have formed a thick sauce, 5 to 6 hours on low. In a medium bowl, whisk flour, the remaining 2 tbs granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough. Turn your crockpot setting to high. Drop the dough by tablespoonfuls on top of the blueberries. Cover and cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings stand for 5 minutes before serving, then spoon into individual bowls.