How To Prepare
1. Combine juice and next ingredients (through chili flakes) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3.
2. Preheat oven to 375°.
3. Place chicken in a 13- x 9-inch baking pan coated with cooking spray. Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
Print Recipe
Mojo Chicken
How To Prepare
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next ingredients (pepper through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Spoon 1/2 cup beef mixture into each butter lettuce leaf.
Print Recipe
Tex-Mex Beef Soft Tacos
How To Prepare
1. Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.
2. Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes are tender (about 30 minutes).
3. Season the mixture with pepper, and lemon juice.
4. Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.
Tagine tips:
1. Our recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine such as All-Clad’s or Le Creuset’s, cut the liquid in the recipe by half; the dish’s tight seal doesn’t allow as much evaporation as a regular pan’s.
2. A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.
3. For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.
****Pair with protein dish for a complete meal
Print Recipe
North African-Spiced Vegetable Tagine
How To Prepare
Combine first 3 ingredients in a large bowl, stirring until the Splenda dissolve. Pour mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
Combine paprika and next 5 ingredients (paprika through garlic).
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Remove pork from bag, and discard liquid. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
Print Recipe
Spanish-Style Brined Pork Tenderloin
How To Prepare
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, garlic, and jalapeño to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
Print Recipe
Southwest Cilantro Fish Stew
How To Prepare
1. Heat olive oil in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon black pepper, and red pepper; keep warm.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.
Print Recipe
Pan-Roasted Fish with Mediterranean Tomato Sauce
