Spanish Chicken and Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
  • kosher salt and pepper
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, finely chopped
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 28-ounce can diced tomatoes, with juice
  • 1 cup long-grain white rice
  • 1 cup frozen peas
  • ¼ cup fresh flat-leaf parsley, roughly chopped
  • ¼ cup pimiento-stuffed Spanish olives, chopped (optional)
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Kalamata Olive Bread with Oregano

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 tablespoons butter, melted
  • 2 large egg whites
  • 1/4 cup pitted kalamata olives, chopped
  • 1 tablespoon chopped fresh oregano
  • Cooking spray

Bite-Sized Sweet and Spicy Beef Ribs

Ingredients

  • 1-1/2 to 2 pounds beef Country-Style Ribs, cut into 2 inch pieces
  • 1 cup mirin
  • 1/2 cup sweet chili garlic sauce
  • 1/2 cup water
  • 1/4 cup agave nectar or honey
  • 1/4 cup light brown sugar
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon fresh lime juice
  • 1 tablespoons reduced-sodium soy sauce
  • Minced fresh chives (optional)

Strawberry Buckwheat Bars

Ingredients

For the crust:
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces, plus more for pan
  • 2 1/4 cups all-purpose flour
  • 3/4 cup buckwheat flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 large egg, beaten to blend
For the filling:
  • 3 cups hulled, quartered strawberries (about 1 pound)
  • 1 (12–13-ounce) jar strawberry preserves
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh lemon juice
For the bars:
  • Powdered sugar (for dusting; optional)

Piña Colada

Ingredients

  • 1/2 cup chopped fresh pineapple
  • 6 tablespoons (3 ounces) silver or white rum
  • 3 tablespoons ( 1 1/2 ounces) fresh lime juice
  • 6 tablespoons (3 ounces) cream of coconut
  • 1/4 cup (2 ounces) pineapple juice
  • 3 cups ice cubes
  • 1 tablespoon (1/2 ounce) black strap rum (optional)
  • Garnishes: fresh pineapple wedges, fresh mint Sprigs

Directions

  1. Combine first 6 ingredients in a blender, cover with lid, and process until smooth. Pour into 2 Collins glasses. Top off each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum, if desired. Garnish, if desired.