Roasted Salmon with Lime and Cilantro

Ingredients

4 (6 ounce) fillets salmon, skin on

Coarse salt and freshly ground pepper

1/4 cup fresh lime juice

2 tablespoons soy sauce

1 teaspoon sugar

1 tablespoon chopped fresh cilantro leaves 

Cooking Directions

Preheat oven to 450 degrees F. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.

In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve.

Yield: 4 servings

Baby Back Ribs with Jammy Glaze

Prep Time: 20 min.

Cook Time: 1 hr. 20 min.

Ingredients

4 racks baby back pork ribs

3 tablespoons chili powder

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1 (10 ounce) jar seedless blackberry jam

1/4 cup ketchup

1 tablespoon steak sauce

1 tablespoon red wine vinegar

2 tablespoons hot sauce, or more to taste

Cooking Directions

Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Line 2 baking sheets with foil and arrange the rib racks, meaty side up.

Stir together the chili powder, salt and pepper and rub the mixture all over the ribs. Cover the ribs snugly with foil and bake on the upper shelf of the oven for 30 minutes, then move the ribs to the lower shelf and bake for 30 minutes more. Remove the foil and bake the ribs until fork-tender, 15 to 20 minutes more.

In a small saucepan, combine the jam, ketchup, steak sauce and vinegar. Cook over medium heat, stirring often, until the glaze comes to a boil, about 5 minutes. Remove from the heat and stir in the hot sauce.

Preheat the broiler. Pour off any melted fat from the baking sheets to prevent flare-ups. Brush the glaze on the ribs and broil 6 to 8 inches from the heat source until crisp, about 2 minutes. Slice the racks into individual ribs.

Yield: 4 servings

Quick Fettuccine Cacciatore

Prep Time: 5 min.

Cook Time: -

Serves: 4 

Ingredients

8 ounces fettuccine, uncooked

2 teaspoons oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 cup green pepper strips

1 cup sliced mushrooms

1 (14.5 ounce) can diced tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend

1/2 cup chopped fresh basil leaves

  

Cooking Directions:

Cook pasta as directed on package.

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.

Drain pasta. Toss pasta with the chicken mixture; sprinkle with cheese and basil.

Yield: 4 servings

Still Hungry?

This tomato-based pasta is made hearty with chicken and topped with a delicious blend of Italian cheeses. It's a guaranteed family pleaser.

Notes:

Flavor Boost

Add 1 cup drained pitted ripe olives along with the tomatoes.

Substitute: You can use 4 cups of any of your favorite pasta shapes in this recipe.