1 tablespoon paprika, hot 1 teaspoon garlic salt 1/4 teaspoon onion powder 1/8 teaspoon ground cloves 4 pork chops, bone in- center cut (about 2 1/2 pounds total) 2 tablespoons unsalted butter 3/4 cup apple juice
In a small bowl combine first 4 ingredients. Rub onto both sides of the chops. Melt 2 tablespoons butter in a 12 inch skillet over med-high heat. Add pork chops and cook 3 minutes, turning once. Reduce heat to low and add juice. Cover and cook 10 to 15 minutes, depending on thickness. Serve with pan juices.
1 pound salmon fillets 1 1/2 cups water 1/2 cup dry white wine or water 2 green onions, sliced 1 bay leaf 1/2 of a 10-ounce package frozen no-salt-added chopped spinach 1/8 teaspoon ground nutmeg 1/4 cup shredded part-skim mozzarella cheese Freshly ground black pepper Lemon slices (optional)
Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork. Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible. Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg. Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.
2 tablespoons Dijon mustard 2 tablespoons frozen (thawed) pineapple juice concentrate 1 clove garlic, minced 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves 1/4 teaspoon salt 1/8 teaspoon pepper 2 boneless skinless chicken breast halves (5 oz each) 1 teaspoon olive oil 2 slices (1/2 inch thick) fresh pineapple, rind removed
Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture. Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.
1 pound large shrimp, cleaned 1 tablespoons olive oil 1 cup pineapple juice 1 (20 ounce) can pineapple chunks, drained 2 cups white rice, uncooked 1 cup coconut milk 1/4 cup coconut, toasted 1 green onion, sliced
Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
