Orange-Balsamic Glazed Chicken

2 tablespoons extra-virgin olive oil

2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat

Salt and freshly ground black pepper

1 teaspoon poultry seasoning

2 to 3 sprigs fresh rosemary, leaves chopped

1/3 cup orange marmalade

1/4 cup balsamic vinegar

1/2 cup chicken stock

2 scallions, whites and greens, finely chopped

4 cups baby arugula

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon

1 1/3 pounds ground turkey breast, the average weight of 1 package

2 cloves garlic, finely chopped

1 large shallot or 1/4 red onion, finely chopped

2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves

2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted

1/2 small bell pepper, green, red or yellow, seeded and finely chopped

1 serrano or jalapeno pepper, seeded and finely chopped

2 teaspoons, 2/3 palm full, ground cumin

1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)

2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

Vegetable oil or olive oil, for drizzling

1/2 pound deli sliced pepper jack cheese

4 crusty kaiser rolls, split

1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted

Red leaf lettuce

Spicy O-nuts, recipe follows

Directions

Chop your garlic and veggies.

Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce.

recipe:Rachael Ray

Well-Dressed Salmon

1/2 seedless cucumber

2 small plum tomatoes

1 shallot or 1/4 red onion, finely chopped, divided

2 tablespoons Dijon mustard

2 tablespoons sugar

1/4 cup white wine vinegar

1/2 cup extra-virgin olive oil, plus a drizzle

1/4 cup finely chopped fresh dill

Salt and freshly ground black pepper

4 (6-ounce) skinless salmon fillets

Seafood seasoning (recommended: Old Bay)

Directions

On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

recipe:Rachael Ray

William Tell's Never-Miss Apple Cake

Ingredients

1 pkg. (8oz.) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped apples

Praline Icing:

1/2 cup packed brown sugar
1/4 cup butter, cubed
2 Tbsp. 2% milk
1/2 cup confectioners' sugar
1/2 tsp. vanilla extract
1/4 cup chopped pecans, toasted

In a small bowl,beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.

Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.

Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to a wire rack to cool completely.

Ina a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.

Chicken Parm Salad Subs

1/3 cup vegetable stock

1 cup packed basil leaves

A handful fresh flat-leaf parsley

A handful fresh mint leaves

1/4 cup extra-virgin olive oil

1 large clove garlic, peeled

Kosher salt

1/2 cup freshly grated Parmigiano-Reggiano

4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips

1 small red onion or 1/2 medium onion, very thinly sliced or chopped

1 rotisserie chicken

Freshly ground black pepper

4 sesame sub rolls, split

Olive oil and herb potato chips, for serving

Directions

Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.

recipe:Rachael Ray

Honey Grilled Shrimp

Ingredients

1 bottle (8oz.) Italian salad dressing
1 cup honey
1/2 tsp. minced garlic
2 pounds uncooked medium shrimp, peeled and deveined

In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 min. Cover and refrigerate reserved marinade for basting.

Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 min. on each side. Baste with reserved marinade. Grill or broil 3-4minuteslonger or until shrimp turn pink, turning and basting frequently.

Chipotle-Lime Chicken Tacos

1 bone-in, skin-on whole chicken, rinsed and dried

Kosher salt and freshly cracked black pepper

1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,

1/4 cup water

1 cup crema

2 chipotle chiles in adobo sauce, finely minced into a paste

8 (6-inch) corn tortillas, warmed

Directions

Preheat the oven to 400 degrees F.

Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
Once the chicken has cooled, pull the meat from bones and shred.
Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.

recipe:Claire Robinson