Luto Ni Aling Doray # 259 - Greek Chicken

2 teaspoons olive oil
4 chicken breast halves on the bone, skin removed
1/2 medium onion, minced
2 cloves garlic, minced
1 - 14 1/2 ounce can cut-up tomatoes
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Salt and black pepper to taste
1/2 cup Greek olives, cut in half and pitted
1 tablespoon lemon juice
1/4 cup minced parsley

In a large nonstick skillet, heat olive oil over medium heat.
Brown chicken on both sides. Add onion and garlic; cook 2 minutes.

Add tomatoes with their liquid to the pan with the cinnamon,
cayenne, salt, pepper and olives. Simmer, covered, 15 minutes.

Turn chicken and continue cooking 10-15 minutes, until chicken
tests done. Remove chicken to a warm platter. Bring sauce to boil
with lemon and parsley. Boil a few minutes until slightly
thickened. Pour over chicken. Serve with rice or noodles.

Luto Ni Aling Doray # 258 - Greek Burgers

2 garlic cloves, minced
3 tablespoons fresh mint, chopped
1-1/2 cups non/lowfat yogurt
1-1/2 pounds ground turkey, lean
2-1/4 teaspoons feta cheese, crumbled
6 pita bread loaves, cut in half
1-1/2 tomatoes, sliced
1-1/2 red onions, sliced
fresh ground black pepper, to taste

Combine garlic and mint in a small bowl and mash. Add yogurt,
mix, and set aside. Combine turkey and feta cheese in a mixing
bowl. Form into 8 patties and sprinkle with pepper. Broil 5-10
minutes per side or until turkey is cooked through.

Serve in pita bread with tomatoes, onions and yogurt sauce.

Luto Ni Aling Doray #85 - Chile−Cheese Chowder

2 bacon slices
1 cup chopped carrot
1 cup chopped, seeded, poblano chiles
1 cup chopped onion
2 tablespoons minced, seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat-free chicken broth
5 cups diced, peeled, baking potato
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded reduced-fat sharp cheddar cheese
2/3 cup sliced green onions

In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings
in pan, remove bacon and set it aside. To the pan add carrots, chiles,
onion, jalapeno, cumin, and garlic. Saute until browned. Stir in broth
and scrape bottom of pan to release browned bits. Add potatoes and salt,
cover, and simmer for 25 minutes.

Whisk together flour and milk, add to potato mixture while stirring
and cook over medium heat until thickened stirring often (about 10
minutes). Remove from heat, stir in cheeses until melted. Serve in
bowls topped with crumbled bacon and sliced green onions.

Luto Ni Aling Doray #4 - Fruit Salad with Champagne Sauce

1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne

Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.

Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.

Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.

Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.

Serve immediately with remaining Champagne to accompany.