Chicken Scaloppine with Lemon-Caper Sauce

1 pound boneless skinless chicken breasts

3 tablespoons all-purpose flour, divided

1/4 teaspoon black pepper

1/4 teaspoon chili powder

1/2 cup fat-free reduced sodium chicken broth

1 tablespoon lemon juice

1 tablespoon drained capers

1/2 teaspoon olive oil

Place chicken breasts, one at a time, between sheets of waxed paper. Pound to 1/2 inch thickness.  Combine 2 tablespoons flour, pepper and chili powder in shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides

Combine broth, lemon juice, remaining flour and capers in small bowl.

Spray large skillet with nonstick cooking spray, heat over medium-high heat. Place chicken in hot pan in single layer; cook 1 1/2 minutes.l Turn over; cook 1 to 1 1/2 minutes or until chicken is no longer pink in center. Repeat with remaining chicken (brush pan with 1/4 teaspoon oil each time you add pieces to prevent sticking). If cooking more than 2 batches, reduce heat to medium to prevent burning chicken.

Stir broth mixture and pour into skillet. Boil 1 to 2 minutes or until thickened. Serve immediately over chicken.

Prok Medallions with Marsala

1 pound pork tenderloin, cut into 1/2 inch slices

all-purpose flour

2 tablespoons olive oil

1 clove garlic, minced

1/2 cup sweet Marsala wine

2 tablespoons chopped fresh parsley

Lightly dust pork with flour. Heat oil in large skillet over medium-high heat until hot. Add pork slices; cook 3 minutes per side or until browned. Remove from pan. Reduce heat to medium.

Add garlic to skillet, cook and stir 1 minuted. Add wine and pork; cook 3 minutes or until pork is barely pink in center. Remove pork from skillet. Stir in parsley. Simmer wine mixture until slightly thickened, 2 to 3 minutes.

For a special touch, sprinkle with chopped red onion just before serving.

Jamaican Steak

2 lbs beef flank steak

1/4 cup packed brown sugar

3 tablespoons orange juice

3 tablespoons lime juice

3 cloves garlic, minced

1 piece (1-1/2 x 1 inch) fresh ginger, minced

2 teaspoons grated orange peel

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Shredded Orange Peel

Shredded Lime Peel

Score both sides of beef. Combine sugar, juices, garlic, ginger, grated peels, salt, pepper, cinnamon and cloves in 2-quart glass dish. Add beef, turn to coat. Cover and refrigerate steak at least 2 hours. Remove beef from marinade; discard marinade. Grill beef over medium-hot coals about 6 minutes per side until medium-rare or to desired doneness. Garnish with shredded orange and lime peels, serve.

Louisiana Shrimp Gumbo

Slice in Half: 1 lb medium shrimp (31 - 35 count), peeled, deveined

Fry:  6 strips (1/2 lb) thick-sliced bacon, diced

Saute in 2 Tablespoons Drippings: Remove:  prepared shrimp

Saute in 3 tablespoons Drippings:  

1 cup yellow onion, diced, 

1/2 cup celery, diced

1/2 cup red bell pepper, diced

1 tablespoon garlic, minced 

Combine; Stir In: 

1/4 cup all-purpose flour

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

Deglaze with:

3 tablespoons fresh lemon juice

2 tablespoons dry sherry

1 tablespoon Worcestershire sauce

Add:

3 cups bottled clam juice

1-1/2 cups low-sodium chicken broth

1/2 cup converted style rice

Stir In:

1 cup frozen sliced okra (optional - use green beans if you hate okra)

1/4 cup scallions, chopped

Reserved shrimp and bacon

Slice shrimp in half lengthwise. Fry bacon until crisp in a large soup pot over medium-high heat. Remove, drain on paper towels and set aside. Pour off bacon drippings, reserving 5 tablespoons. Return the pot to the burner. Saute shrimp in 2 tablespoons drippings for 3 minutes over medium heat, stirring constantly. Remove shrimp and set aside. Saute onion, celery, bell pepper and garlic in 3 tablespoon drippings for 3-4 minutes, stirring constantly. Combine flour and seasons; stir into vegetables. Cook 2 minutes, stirring constantly. Deglaze with lemon juice, sherry and Worcestershire, scraping up bits from the bottom of the pot. Add the clam juice, broth and rice. Bring to a boil, cover, reduce heat to low and cook 20 minutes. Stir in okra, scallions, shrimp and bacon. Remove from heat and let sit for 5 minutes.  Serve.

Baton Rouge Chicken Jambalaya

1 fryer chicken (2-1/2 to 3 lbs) disjointed

1/2 lb ham, chopped

2 tablespoons olive oil

1 cup green pepper, chopped

1 cup onion, chopped

1 clove garlic, minced

2 teaspoons salt

2 teaspoons Worcestershire sauce

1/4 teaspoon thyme

3 cups water

1-1/2 cups raw rice

Brown chicken and ham in cooking oil in large skillet (skillet needs tight fitting cover).  Remove the chicken and ham. Cook green pepper, onion and garlic slowly for 5 minutes. Stir in seasonings and water; simmer 10 minutes. Mix in rice, chicken and ham; cover. Cook over low heat for 25 minutes. Remove cover, fluff rice, cook 5 minutes longer.  Serves 6.