Greek Salad with Shrimp

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Wolfgang Puck For You Wednesday April 2, 2008   • FOOLING AROUND IN THE KITCHEN Match wine with your recipes using our Wine Pairing guide. FOOLING AROUND IN THE KITCHEN By Wolfgang Puck, Tribune Media Services Many people tell me that I look like I'm having a lot of fun when I'm cooking. It's true. To me, the kitchen is my playground. Coming up with new recipes that taste delicious and look beautiful is one of the activities I enjoy the most. Many chefs invent new recipes by playing around with the classics. I like to take a dish with which everyone is familiar and look for ways to modify it for today's tastes. I might try to change how the dish is served, taking an appetizer or a side dish, for example, and transforming it into a main course. Or I'll take a rustic recipe and make it more elegant. Those are the strategies I used, for example, to come up with one of the most popular lunchtime salads at my Spago restaurants: the Greek Salad with Shrimp. The starting point was the well-known salata horiatiki, or "country salad," offered as an appetizer or side dish on the menus of Greek restaurants. The mixture of chopped lettuce, cucumber, red onion, tomato, and bell pepper is garnished with Kalamata olives and chunks of feta cheese, then tossed with a dressing of olive oil and lemon juice or vinegar. I decided to refine that standard. I began by taking the sharpest-tasting ingredient in the salad, the raw onion, and turning it into something just as flavorful but with a sweeter, milder character by caramelizing the onion. Next, I turned to the lettuce. Most restaurants just use iceberg, which is all crunch without much character. Instead, I substituted sweet yet crispy hearts of Romaine, plus the colorful, flavorful mixed baby lettuces you can find bagged and ready to use in supermarkets. And in place of regular tomato, I decided to substitute sweet little cherry tomatoes along with tiny golden pear-shaped tomatoes, contributing still more color and flavor. Another twist came with the feta cheese. In place of chunks, I decided to grate the cheese, blending it into the salad for an almost creamy effect. And I added a little freshly grated Parmesan, for its own nutty flavor. Of course, the biggest change I made was to turn the salad into a main course by topping it with plump shrimp tossed with a garlicky yogurt dressing inspired by the Greek dip tzatziki. If you don't want to bother with buying and cooking the jumbo shrimp I call for, you could substitute an equal weight of precooked baby bay shrimp. Or use leftover grilled salmon or other seafood, or cold slices of cooked lamb tenderloin or steak. Try preparing this salad for a weekend lunch or even a warm-weather dinner. You'll be surprised how delicious the results can be when you've just been playing in the kitchen. GREEK SALAD WITH SHRIMP Serves 4 CARAMELIZED ONION: 1-1/2 tablespoons extra-virgin olive oil 1 medium red onion, about 1/2 pound, peeled, trimmed, and cut into 3/4-inch dice 1-1/2 tablespoons balsamic vinegar Salt Freshly ground black pepper SHRIMP DRESSING: 1/2 cup plain yogurt 2 tablespoons fresh lemon juice 2 tablespoons finely diced peeled and seeded cucumber 1 tablespoon minced red onion 1 tablespoon minced fresh dill 1 teaspoon minced garlic Pinch cayenne pepper Salt Freshly ground black pepper SALAD: 16 large shrimp, peeled, deveined, and cut in half horizontally 2 tablespoons safflower oil 1 head romaine lettuce hearts, torn into bite-sized pieces 4 cups mixed baby lettuces, washed and dried 1/2 each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch squares 1/2 cup Kalamata olives, pitted 1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices 1 cup yellow pear and red cherry tomatoes, cut in halves 1/2 pound good-quality feta cheese 1/2 cup freshly grated Parmesan cheese 1 cup Greek Salad Dressing (recipe follows) Salt Freshly ground black pepper 1/4 cup shelled pine nuts, toasted in a small dry skillet over low heat until golden, 3 to 4 minutes Fresh dill sprigs, for garnish First, prepare the Caramelized Onion: In a medium skillet or saute pan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes. Stir in the vinegar and cook 1 minute longer. Season to taste with salt and pepper. Transfer to a bowl, cool, cover, and refrigerate until needed. Next, prepare the Shrimp Dressing: In a medium bowl, whisk together the yogurt, lemon juice, cucumber, onion, dill, and garlic. Season with cayenne, salt, and pepper to taste. Cover and refrigerate. To prepare the salad, first cook the shrimp. In a large saute pan, heat the safflower oil over medium-high heat. Add the shrimp and saute, stirring continuously, until they turn pink and are cooked through, about 3 to 4 minutes. Transfer to a dish and set aside. In a large mixing bowl, combine the romaine, baby lettuces, Caramelized Onions, bell peppers, olives, cucumber, and tomatoes. Using the large holes on a hand-held grater, grate in the feta. Add the Parmesan and the 1 cup Greek Salad Dressing. Toss until well coated. Season to taste with salt and pepper. Divide and mound onto 4 chilled salad plates. In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves on each salad mound. Top with pine nuts and garnish with dill sprigs. GREEK SALAD DRESSING Makes 2-1/2 cups 1 cup plain yogurt 1/3 cup fresh lemon juice 1/4 cup red wine vinegar 1/4 cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon minced fresh dill 1 tablespoon minced fresh parsley leaves 1 tablespoon minced fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1-1/2 cups extra-virgin olive oil Pinch of sugar, or to taste In a medium mixing bowl, whisk together the yogurt, lemon juice, vinegar, mustard, garlic, dill, parsley, thyme, salt, and white pepper. Whisking continuously, slowly pour in the oil to form a smooth emulsion. Season to taste with sugar. Refrigerate in a covered container. Whisk again before use. Comment on this Story | Printer Friendly | Send Story to a Friend | Top More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • "Russian" Pork Tenderloin • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Can Eating Oranges Save Your Skin? • Cinnamon Oranges • Chicken & Sun-Dried Tomato Orzo • Savory Orange-Roasted Tofu & Asparagus ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. "How To Send Your Child To College For Free or Close To It" Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Wolfgang Puck" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Cinnamon Oranges, Chicken & Sun-Dried Tomato Orzo, and Savory Orange-Roasted Tofu & Asparagus

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Healthy Recipes For You Tuesday April 1, 2008   • Can Eating Oranges Save Your Skin?   • Cinnamon Oranges   • Chicken & Sun-Dried Tomato Orzo   • Savory Orange-Roasted Tofu & Asparagus Can Eating Oranges Save Your Skin? By Brierley Wright, EatingWell.com Searching for a way to look young for your age? Hit the produce aisle, suggests new research in the American Journal of Clinical Nutrition. Analyzing data from the National Health and Nutrition Examination Survey I (NHANES I)—a survey that asks people to quantify how often they eat ... Read Full Article Comment on this Story | Printer Friendly | Send Story to a Friend | Top Cinnamon Oranges EW This simple dessert works any time of the year, but its flavors will be the best and brightest in the winter when oranges are at their peak. Servings: 4 servings Total Time: 10 minutes Ease of Preparation: Easy Health: Heart Healthy, Low Sodium, Low Cholesterol, Low Sat Fat, Low Calorie Ingredients: Cinnamon Oranges 4 navel oranges 2 tablespoons orange juice 2 tablespoons lemon juice 1 tablespoon sugar 1/4 teaspoon ground cinnamon Steps: 1: With a sharp knife, remove rind and white pith from oranges. Cut each into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices. Nutrition: (Per serving) Calories - 86 Carbohydrates - 22 Fat - 0 Saturated Fat - 0 Monounsaturated Fat - 0 Protein - 1 Cholesterol - 0 Dietary Fiber - 3 Potassium - 258 Sodium - 2 Nutrition Bonus - Vitamin C (150 daily value). Related Links:   • Rustic Berry Tart   • Quick and Healthy Smoothie Recipes and Tips More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top Chicken & Sun-Dried Tomato Orzo EatingWell Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini. Servings: 4 servings Total Time: 30 minutes Ease of Preparation: Easy Health: Heart Healthy, High Calcium, High Potassium, Low Sodium, Low Sat Fat, High Fiber Ingredients: Chicken & Sun-Dried Tomato Orzo 8 ounces orzo , preferably whole-wheat 1 cup water 1/2 cup chopped sun-dried tomatoes (not oil-packed), divided 1 plum tomato , diced 1 clove garlic , peeled 3 teaspoons chopped fresh marjoram , divided 1 tablespoon red-wine vinegar 2 teaspoons plus 1 tablespoon extra-virgin olive oil , divided 4 boneless, skinless chicken breasts , trimmed (1-1 1/4 pounds) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 9-ounce package frozen artichoke hearts , thawed 1/2 cup finely shredded Romano cheese , divided Steps: 1: Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse. 2: Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. 3: Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm. 4: Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates. 5: Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram. Nutrition: (Per serving) Calories - 457 Carbohydrates - 54 Fat - 12 Saturated Fat - 3 Monounsaturated Fat - 6 Protein - 36 Cholesterol - 68 Dietary Fiber - 10 Potassium - 546 Sodium - 372 Nutrition Bonus - Folate (34 daily value), Iron (25 dv), Potassium (16 dv), Calcium & Vitamin C (15 dv). Related Links:   • Roasted Tomato Soup   • More Healthy Tomato Recipes and Cooking Tips More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top Savory Orange-Roasted Tofu & Asparagus EW (Test Kitchen) If you’ve never had roasted tofu before, here’s a great way to start. Toss tofu and asparagus in a tangy orange- and basil-scented sauce, made rich and savory with miso. Serve with brown rice or couscous and an orange-and-fennel salad. Servings: 4 servings, scant 1 cup each Total Time: 40 minutes Ease of Preparation: Easy Health: Healthy Weight, Heart Healthy, High Calcium, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie Ingredients: Savory Orange-Roasted Tofu & Asparagus 1 14-ounce package extra-firm water-packed tofu , rinsed 2 tablespoons red miso (see Ingredient Note), divided 2 tablespoons balsamic vinegar , divided 4 teaspoons extra-virgin olive oil , divided 1 pound asparagus , trimmed and cut into 1-inch pieces 3 tablespoons chopped fresh basil 1 teaspoon freshly grated orange zest 1/4 cup orange juice 1/4 teaspoon salt Steps: 1: Preheat oven to 450°F. Coat a large baking sheet with cooking spray. 2: Pat tofu dry and cut into 1/2-inch cubes. Whisk 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. Add the tofu; gently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more. 3: Meanwhile, whisk the remaining 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve. Nutrition: (Per serving) Calories - 152 Carbohydrates - 10 Fat - 9 Saturated Fat - 2 Monounsaturated Fat - 5 Protein - 10 Cholesterol - 0 Dietary Fiber - 4 Potassium - 319 Sodium - 482 Nutrition Bonus - Calcium & Vitamin C (20 daily value), Iron & Vitamin A (15 dv). Ingredient note: Red miso (akamiso) is a salty fermented paste made from barley or rice and soybeans. Find it in the refrigerated section near tofu. Use it for sauces, marinades or soup. Related Links:   • Orange-Scented Green Beans with Toasted Almonds   • Healthy Antioxidant Rich Recipes and Cooking Tips More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • "Russian" Pork Tenderloin • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Organic—or Not? • Trio of Peas • Spring Chicken & Blue Cheese Salad • Rhubarb-Vanilla Compote ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. Amazing true story of how 1 woman earns $435,000 a year online Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Healthy Recipes by EatingWell.Com" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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"Russian" Pork Tenderloin

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Recipes by Zola For You Monday March 31, 2008 "Russian" Pork Tenderloin Zola Gorgon It Happened After I Left the Kitchen... It was a normal weekday evening. We ate an Italian dinner while we watched a cable news show. Time to clean up. I went downstairs with a few of the lighter things and headed to the kitchen. I left the heavy pasta bowls for my husband to bring down. Clean up was pretty fast. I had done most of it while cooking. I finished loading the dishwasher and washing the counters. I put the Pyrex dish in the sink to soak and my husband walked into the kitchen. I let him know that I thought the dish needed a soak and that all he needed to do was put the pasta bowls into the dishwasher and start it. I headed upstairs with my glass of milk and a couple of vanilla wafer cookies to munch on for dessert. I was savoring my cookies when I heard a minor "crash". I yelled downstairs to see if he was okay. He said, "Yeah, I'm fine". I didn't get up. I thought he was fooling around in the freezer and had taken the ice maker storage bucket off of the freezer door and maybe spilled it. It sounded like a bunch of ice had hit the floor. Then I heard the clicking of one of the burners on the gas stove. That concerned me. I yelled down again, (not in a big hurry to leave my comfy TV spot or my milk) and asked him he could make sure that burner was off because it was clicking. I heard nothing. I listened to more clicking and asked again if he could just turn it off. Still clicking. Disturbed, I got up, left my almost full glass of milk and stood at the top of the stairs. I cannot see the kitchen from there, but I knew my husband could hear me from where I stood. I asked if he needed help turning off the clicking burner and expressed my concern that the burners shouldn't be clicking; that it can damage them (I was trying to use my no-nagging voice). What came back was a rather panicked "I'm trying! I can't get it to stay off!" That was it. I was on my way down. When I turned the corner I was aghast! My husband was frantically cleaning up liquid (lots of it) and it looked like crushed ice was all over the floor. I came close to the kitchen and he yelled at me not to come closer; that it was glass all over the floor. He announced that his finger was already bleeding and he didn't want me cut. I stopped dead, assessed the situation and headed directly to the closet. His closet had some tennis shoes that I stepped into and shuffled my way back to the kitchen looking rather like a clown wearing large men's shoes on a medium woman's feet. I came back and asked what had happened. I couldn't figure it out from the evidence. My husband volunteered that he had decided to clean the Pyrex pan and he employed a technique he had used several times to get stuck on yuck out of sauce pans (you know like when you make caramel and some of it burns on the sides of the pan?). He had (and don't do this at home!), put more water in the Pyrex pan and set it on the stove to bring it to a boil and heat the crusty tomato mess so he could more easily scrub it off. When his back was turned...BLAM! And thank goodness his back WAS turned. The Pyrex pan had blown to bits! It wasn't crushed ice I was seeing on the floor, and the counters, and the stove and the shelf and about 8 feet into the living room. It was Pyrex pieces. And chicken goo and tomato goo and water. Chris was wiping it up with a rag, so I attended to the stove. Turning the burners on and off I finally got it to quit clicking; at least for a while. My theory is: the water that had seeped under the hobs was causing the ignition to try to keep lighting. Still not sure why, but after about 30 minutes we got it to stop. Meanwhile we got out mops, towels, rags and all types of cleaning solutions to try and hunt down every shred of glass that had blasted all over the room. The force of the explosion was strong enough that some of it had stuck to the kitchen cupboard doors! My husband kept apologizing and saying how worthless he was feeling. I just told him he was trying to help, that it was an innocent mistake and that I felt pretty sure that from the looks of the "crime scene" that I doubted he'd made the same mistake twice. It was pretty funny actually. We just weren't in the mood to laugh. 30 minutes later I got back to my, now, slightly warmed milk. I finished my cookie and headed off to brush my teeth. The End. "Russian" Pork Tenderloin with sautéed apples, bleu cheese and pecans Serves 2. Can be easily doubled For the pork 1 (1.5 lb or so) pork tenderloin salt and pepper to taste all purpose flour for dusting 2 Tbl of olive oil 6 oz of Russian dressing (bright red) 1/2 cup of honey 1 (1oz) package of dry onion soup mix or onion dip mix For the apples 2 large apples (Fuji is a good one). Core the apples and slice thinly. 2 tsp of butter A light drizzle of honey 1/2 cup of bleu cheese crumbles 1/4 cup of chopped pecans For the Pork: Season pork with salt and pepper. In a large zip lock bag, toss in a handful of flour. Put in the pork tenderloin, close the bag and toss it around until the pork is coated. Remove the pork from the bag and throw away the excess flour. In a large sauté pan, heat the oil and sauté the pork on medium high just to lightly brown the edges. In a bowl, mix the dressing, honey and the onion soup mix. Stir well. In a roasting pan just large enough to hold the pork, (I use a 3 X 8" baking pan) put in the pork and pour the sauce over the top. Toss the pork so it is completely coated. Cover the roasting pan with aluminum foil and roast at 350 degrees for 30 minutes. Remove foil and insert a meat thermometer. Roast for 15 minutes more and then check the temperature on the meat. If you like your pork with a bit of pink in the middle, roast to 160 degrees. If you want NO pink roast it to 170 degrees or a bit more. This should not take longer than 15 more minutes. Remove from oven, and let rest while you make your apples. In a medium sauté pan melt butter and sauté the apple slices for one minute. Drizzle on a tsp or so of honey and continue to sauté the apples until slightly wilted. You can cook them longer if you like them mushy, but now it is popular to sauté them only until there is a bit of a crunch left in them. Take the pan off the heat and add the bleu cheese crumbles and pecans. Let sit for a minute until the bleu cheese melts. Serve the sliced pork with the apples on the side. Drizzle some sauce over the pork and serve the rest in the gravy boat for those that ask for extra sauce. Enjoy! Cheers, Zola Send email to Zola at dinnerwithzola@hotmail.com. Comment on this Story | Printer Friendly | Send Story to a Friend | Top For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com. Send feedback to Zola at this address: dinnerwithzola@hotmail.com More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Organic—or Not? • Trio of Peas • Spring Chicken & Blue Cheese Salad • Rhubarb-Vanilla Compote ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. Improve Your Chess Game. Start Whipping Your Opponents Quicker Than Ever Before Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Recipes by Zola" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Crispy Chicken Nuggets

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The Culinary World, with Chef James For You Sunday March 30, 2008   • Recipe -- Crispy Chicken Nuggets   • Recipe -- Garam Masala   • Trivia   • Food Quote   • Food Trivia Quiz Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide. Recipe -- Crispy Chicken Nuggets FoodReference.com * 12 ounces skinless and boneless chicken breasts * 1 egg, slightly beaten * 1 tablespoon honey * 1 teaspoon prepared mustard * 2 cups cornflakes, crushed * 1 tablespoon ground black pepper Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Recipe -- Garam Masala This classic blend of spices is essential in Indian cuisine. Makes 1 3/4 Cups 1/2 cup cumin seeds (optional) 1/2 cup coriander seeds 1/4 cup black peppercorns 1/4 cup cloves 4 cinnamon sticks 1 tablespoon freshly ground cardamom seeds Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Trivia FoodReference.com Barley is grown by the Aymara people on the highest cultivated plot of land in the world at 15,420 feet near Lake Titicaca. Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Food Quote FoodReference.com "In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole.... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn then illicit love. William Allen White, 19th century Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Food Trivia Quiz FoodReference.com "In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole.... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn then illicit love. William Allen White, 19th century Courtesy of FoodReference.com. Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top About the Chef: Chef James Ehler has been cooking for over 35 years, spending a little more than 5 years apprenticing with several Colorado chefs, and was a working Executive Chef for 20 years. Ehler is the webmaster, chef, editor and publisher for foodreference.com. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Organic—or Not? • Trio of Peas • Spring Chicken & Blue Cheese Salad • Rhubarb-Vanilla Compote ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Okra Tomato Salad • Recipe -- Broiled Yellowfin Tuna with Sauce Dijon • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Learn How To Earn Over $4,000 Per Month With a Free Blog! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. "Discover the Secrets to America's Most Wanted Recipes" Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
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