Yield: Makes about 1/3 cup (enough to marinate 1 – lbs of chicken pieces or a whole chicken) The rub can be made 2 weeks ahead of time and stored in an airtight container in the refrigerator.

Ingredients:

Directions:

1. Combine all the ingredients in a small bowl.
2. Rub all over the chicken.
3. Cover and marinade in the refrigerator for 3 hours or overnight.
4. Pan-fry, broil, barbecue or roast the chicken until tender.

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1 c. onion, finely diced
1 T. oil
4 c diced rhubarb
2 c diced fruit (peaches, plums, pears, apple)
1 c. balsamic vinegar
1/2 c. pure maple syrup
1/3 t. nutmeg
1/2 t. thyme
1/4 t ground cloves
1/4 t. cayenne pepper (optional)
1/2 t. cumin
1/4 t. allspice
1/2 t. cinnamon
1 T. hot sauce
1 T. Worcestershire sauce
salt/pepper

In a large heavy bottom saucepan, caramelize the onion over medium low heat. Be careful not to burn them as they are quite small pieces of onion. Meanwhile cut the rhubarb into 1/4-inch slices. Once the onions are caramelized, add the rhubarb and coat with the onions and cook for about 2 minutes just until the rhubarb begin to loose its juice. Then add the reaming ingredients all at once, turn the heat to medium low-low and cook 1 hour or until most of the liquid has evaporated. The chutney is quite chunky, and may be pureed if you like for a more elegant presentation.

This chutney goes well with pork, chicken or as an alternative for the cranberry sauce.

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INGREDIENTS:

• 2 green bell peppers, diced
• 2 red bell peppers, diced
• 8 fresh jalapeno peppers, sliced
• 1 celery stalk, diced
• 1 medium carrot, diced
• 1 small onion, chopped
• 1/2 cup fresh cauliflower florets
• 1/2 cup salt
• water to cover
• 2 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 5 ounce jar pimento-stuffed green olives, chopped
• 1 cup white vinegar
• 1 cup olive oil

DIRECTIONS:

1. Place green and red peppers, jalapenos, celery, carrots, onion, and cauliflower into a large bowl. Stir in salt, and fill with enough cold water to cover. Cover with plastic wrap or aluminium foil, and refrigerate overnight.
2. The next day, drain and rinse the vegetables. In a separate bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Once you get a handle on making a basic vinaigrette you can create variation by changing the acid or the oil or by adding other ingredients.

Ingredients:

• 1/4 cup fresh lemon juice
• 1 teaspoon honey
• 1 small shallot, finely chopped
• 1/4 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions:

1. Place the lemon juice, honey, and shallot in a small bowl and whisk together.
2. Continue whisking while slowly adding the oil, whisking until emulsified.
3. Season with salt and pepper.

Ingredients:

• 2 cups peeled, cored, and chopped apples
• 2 cups fresh or frozen (unsweetened) strawberries, blueberries, or raspberries
• 1/2 cup frozen apple juice concentrate
• 1 teaspoon cinnamon

Directions:

1. Combine all ingredients in a medium saucepan.
2. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork.
3. Mash lightly or purée in a food processor, if desired.
4. Serve either hot or cold.

Ingredients:

• 6 large tomatoes, peeled and coarsely chopped
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 2 cloves of garlic, minced
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried oregano

Directions:

1. Combine all ingredients in a non-reactive bowl and toss well.
2. Refrigerate for at least 4 hours.

Technorati Tags: recipes, Tex-Mex. salsa, Mexican

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Ingredients:

• 1 cup diced jicama
• 1 orange peeled and coarsely chopped
• 1/4 cup finely chopped red bell pepper
• 1 green onion, thinly sliced
• 2 teaspoons of lime zest, chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons canola oil
• 1 teaspoon sugar

Directions:

1. Combine all ingredients in a medium bowl and toss to mix.
2. Cover and refrigerate for at least 1 hour
3. Serve with grilled chicken or fish

Ingredients:

• 2                roasted red peppers
• 1/4 cup      low fat mayonnaise
• 1/2 tsp       chili paste, (spicy, such as sambal oelek, not sweet)
• 1               garlic clove, quartered 
•                  salt and pepper to taste

Directions:

• Place ingredients in a blender or food processor and process until smooth

Goes well with salmon