The unusual addition of bananas combined with just the right amount of curry make this Chicken Salad memorable. It comes from Cook with KISS by Corinne C. Kanter, www.sailcopress.com.

* 2 cups cubed cooked chicken
* 1 cup celery, chopped
* 1 cup mayonnaise
* 1/2 to 1 tsp curry powder
* 1 can (20 ounces) chunk pineapple, drained
* 2 large firm bananas, sliced
* 1 can (11 ounces) Mandarin oranges, drained
* 1/2 cup flaked coconut
* Salad greens
* 3/4 cup salted peanuts or cashew halves

Directions:
Place chicken and celery in a large bowl.  Combine mayonnaise and curry powder; add to chicken mixture and mix well.  Cover and chill for at least 30 minutes.  Before serving, add the pineapple, bananas, oranges and coconut; toss gently.  Serve on salad greens.  Sprinkle with nuts. Serves 4-6.

This main-course salad is a flavorful treat any time of year.
Ingredients:
1 /3 cup olive oil
2 Tbsp lemon juice
1 tsp coarse-ground Dijon mustard
1 tsp dried basil (or 1 tsp chopped fresh basil)
1/4 tsp salt

Salad:
4 cups mixed salad greens
1 pound medium-size, cooked, peeled shrimp
2 small ripe avocados, peeled, pitted and sliced
3 /4 cup FruitFast dried tart cherries
1 /4 cup sliced green onions

Directions:
For the dressing, combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed. Refrigerate while preparing salad. For the salad, divide salad greens evenly between 4 plates. Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens. Drizzle with dressing. Serve immediately.

Makes 4 main course servings.

This great fish recipe from Prevention magazine’s Flat Belly Diet, is beautifully paired with these Carrots with Character for a truly healthy meal.

FRITTATA WITH SMOKED SALMON and SCALLIONS

Ingredients:
2 tsp extra virgin olive oil
6 scallions (whites and 2” of green), trimmed and chopped
6 egg whites
4 eggs
1 /4 cup cold water
1 /2 tsp dried tarragon or finely chopped fresh tarragon
2 oz. thinly sliced smoked salmon, cut into 1” wide pieces
3 /4 cup black olive tapenade

Directions:
Preheat oven to 350 degrees. Heat a heavy 8” oven-proof sauté pan over medium heat for 1 minute. Add oil and heat 20 seconds. Add scallions and sauté, stirring occasionally for 2 minutes or until soft.

Combine egg whites, eggs, water, tarragon and salt in a medium bowl and whisk to blend. Season with fresh ground pepper. Pour mixture into the sauté pan and lay salmon on top. Cook, stirring occasionally for 2 minutes or until partially set. Transfer the pan to the preheated oven and cook 12 to 14 minutes, or until firm, golden, and puffed. Remove from the oven and use a spatula to release the frittata from the pan and slide onto serving platter. Serve with 2 Tbsp of the black olive tapenade.

Yield: 6 servings

For a great breakfast serve with 1 cup fat-free or low-fat plain yogurt with _ cup fresh or frozen (thawed) dark sweet cherries. Top yogurt with 1/2 cup toasted whole oats, or add this delicious carrot recipe.

This recipe becomes an elegant dinner when combined with these:

CARROTS WITH CHARACTER

Plain carrots become an elegant side dish with cherries, nutmeg and ginger.
Ingredients:
1 pound carrots, peeled and sliced (or one l-lb package whole baby carrots)
1 /2 cup FruitFast dried tart cherries
3 Tbsp maple syrup
2 Tbsp margarine
1 /2 tsp ground nutmeg
1 /4 tsp ground ginger

Directions:
Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots in a 2-quart saucepan. Cook, stirring occasionally, over medium heat, until the mixture is hot and bubbly.

Makes 6 (1/2 cup) portions.

Beef takes on a new flavor with mushrooms, onions … and FruitFast dried cherries.

2 -1 /2 lbs boneless beef round steak (cubed—1 inch)
4 cloves garlic
1 /2 cup chopped onion
2 cups dry red wine
1 (10 – 3 /4 oz) can condensed cream of mushroom soup, undiluted
1 -1 /2 cups dried cherries
2 (4-1 /2 oz) jars button mushrooms
3 Tbsp all-purpose flour
1 /2 cup water
Bow tie pasta, or egg noodles, cooked and well drained

Coat a large, oven proof Dutch oven with non-stick cooking spray; place over medium heat until hot.
Add steak; cook, stirring occasionally, 8 to 10 minutes, or until meat is brown. Drain well; set aside.

Recoat pan with cooking spray; place over medium heat. Add garlic and onion; sauté 1 minute. Add wine and mushroom soup; mix well. Bring mixture to a boil. Return steak to pan; stir in cherries and mushrooms.

Combine flour and water in a small bowl; blend until smooth with a fork or wire whisk. Gradually stir flour mixture into steak mixture; mix well.
Bake, covered, in a preheated 350-degree oven 1-1 /2 hours, or until steak is tender and mixture is thick. Serve over bow tie pasta, or noodles.

Yield: Eight servings.

This innovative sandwich makes an easy lunch or light dinner.

1 /2 cup nonfat lemon yogurt
1 Tbsp honey Dijon-style mustard
1 tsp Worcestershire Sauce
3/ 4 tsp curry powder
1 /4 tsp salt
1 /4 tsp coarsely ground pepper
1 1 /2 cups finely chopped cooked chicken (8 oz)
1 cup FruitFast dried tart cherries
1 /2 cup seeded and finely chopped cucumber
1 /3 cup shredded carrot
1 /4 cup sliced green onions
8 (10-inch) whole wheat flour tortillas or tomato flavored flour tortillas

Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onions.

Mound about 3 /4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion. Serve seam side down on a plate.

Yield: Four servings.

2 cups fresh or frozen tart cherries, pitted

¼ cup honey

1 Tbsp rum

1 tsp grated orange peel

¼ tsp dried crushed marjoram

¼ tsp dried crushed thyme

3/4 cup water

2 Tbsp FruitFast Cherryflex Liquid Supplement

½ cup orange juice

1 tsp dried oregano

2 Tbsp. cornstarch

Prepare game hens or other meat (chicken or pork). While meat is cooking prepare the cherry sauce. Combine cherries, honey, rum, water, orange peel, and spices in a medium saucepan. Mix well and bring to a boil over medium heat. Combine orange juice and cornstarch; mix until smooth. Add cornstarch mixture and continue cooking until thickened. Stir in FruitFast Cherryflex Liquid until thoroughly mixed. Serve over cooked meat.

Yield 6 servings.

Persian Pomegranate-Walnut Chicken (Adapted from April 2008 edition of Cooking Light)

This entree features a sweet – tart sauce of pomegranate juice thickened with ground walnuts.

1 cup walnuts, toasted
8 skinless, boneless chicken breast halves
Sea Salt
Pepper
Cooking spray
1/2 cup finely chopped onion
2 garlic gloves, minced
1 cup fat-free, less-sodium chicken broth
3/4 cup Fruitfast Pomegranate Liquid Fruit Supplement (or 1 cup Pomegranate juice)
1/4 cup dry white wine (omit if using Pomegranate juice)
1 Tablespoon tomato paste
2 tsp sugar
1/8 tsp saffron threads, crushed
Dash of ground cinnamon

Toast walnuts on a cookie sheet in 350 degree oven until browned (10-15 minutes). Cool completely then place walnuts in a food processor; process until finely ground. Set aside.

Heat a large nonstick skillet over med heat. Coat pan with cooking spray. Lightly salt and pepper chicken and add half of the chicken to the pan. Cook 4 minutes each side. Remove from the pan and repeat with remaining chicken. Set aside. Combine Fruitfast Pomegranate Liquid Softgels and dry white wine in bowl. Stir until well-blended.

Recoat the pan with cooking spray or use small amount of butter. Add onion and garlic to the pan; sauté for 3 minutes. Add ground walnuts, broth, Fruitfast Pomegranate Liquid Softgels wine combo, tomato paste, sugar, saffron threads and cinnamon. Stir with a whisk until smooth. Bring to a boil and simmer until reduced to 1 and 1/2 cups (about 15 minutes) stirring occasionally. Return the chicken to the pan; cover and simmer 10 minutes or until thoroughly heated.

Serve over rice.

Yield 8 servings.

Here is a sweet twist for this mild flavored freshwater fish from Taste of Home magazine several years ago. Serve with rice, fresh in-season vegetables and Coleslaw with Mustard Dressing. (see below)

2 tsp honey
2 tsp FruitFast Wonderful Pomegranate Liquid
1 egg
2 cups Ritz crackers (about 45)
1/2 tsp salt
4 to 6 Walleye fillets (1 1/2 to 2 pounds)
1/3 to 1/2 cup vegetable oil

In a small bowl, beat egg. Add honey and FruitFast Wonderful Pomegranate Liquid. Crush crackers until fine and combine with salt in a plastic bag.
Dip fish in egg mixture, then shake in bag until coated. In a skillet, cook fillets in oil for 3-5 minutes per side or until golden and fish flakes easily with a fork. Serve with lemon wedges. Drizzle with additional Wonderful Pomegranate Liquid.

Coleslaw with Mustard Dressing

Here’s a creative variation of creamy coleslaw that complements any fish entrée.

2 eggs
1/2 cup half-and-half
2 Tbsp sugar
1/2 tsp ground mustard
1/2 tsp paprika
1/2 tsp salt
1/3 cup cider vinegar
2 Tbsp vegetable oil
2 Tbsp FruitFast CherryFlex Liquid
1 Tbsp water
Shredded cabbage
FruitFast Dried Cherries
Salted peanuts

In a small bowl, beat eggs and cream; set aside. In a small saucepan, bring sugar, mustard, paprika, salt, vinegar, oil and water to a boil, stirring constantly. Remove from heat; slowly add to egg mixture, stirring constantly. Return all to saucepan. Cook and stir over low heat until mixture thickens enouh to coat a spoon. Cool. Just before serving, pour dressing over cabbage and toss. Sprinkle with peanuts and dried cherries.
Yield: 1 1/3 cups dressing.

In my last blog I mentioned I had a few morel mushroom recipes. Below is
another that I enjoy. I made this one evening and combined it with a
fabulous orzo salad. The salad is super served either hot or cold.
Enjoy!!!

This recipe for flank steak I adapted from a recipe in the cookbook
“Hollyhocks & Radishes” by Bonnie Stewart Mickelson. I found this cookbook
in of all places San Angelo, Texas. I say “of all places” because the
cookbook contains recipes from the Upper Peninsula of Michigan. It is more
than a cookbook, it is an almanac and contains letters from a woman, Mrs.
Chard, who operated a produce stand in the UP. It is a wonderful read as
well as a great cookbook.

Morel Mushroom Stuffed Flank Steak

1 1/2 lb flank steak
1 med onion chopped
2 cloves garlic, minced
2 tbsp butter
2-3 cups morel mushrooms, cleaned and sliced
1/4 cup fresh Italian parsley
2-3 leaves fresh basil (1/2 tsp dried)
2 thin slices of bread, cubed

Butter-Wine Marinade and Sauce

2 cups chopped green onions
2 cup dry red wine
2-3 tbsp butter
4 tbsp chopped Italian parsley

In a large, non-stick skillet saute the green onions, transfer to a large
mixing bowl and add red wine and remaining ingredients. Use half of the
wine sauce and marinade the flank steak for one-hour. Set-aside remaining
sauce.

Preheat oven broiler to 375 degrees
Place marinated flank steak on a cutting board and make a pocket with a
sharp knife. Start in the center and work parallel to the board about
mid-thickness. Work the knife through without cutting through the opposite
sides or ends.

In a large non-stick skillet, on med heat, melt the butter, saute the onion
and garlic until soft. Add mushrooms and cook until they have just begun to
soften. Stir in seasoning and bread, stirring for 1 minute. Fill the flank
steak pocket with the stuffing. Secure with toothpicks.

Fill the bottom of a broiler pan with 1/2 inches of water. Put top of
broiler pan over the bottom and place the steak on the broiler pan. Broil the
flank steak for approx 7-8 minutes. Turn and broil an additional 7-8
minutes for medium to medium rare. Do not overcook. Salt and pepper to
taste.

Remove and place on carving board. Carefully remove the toothpicks. Cover
loosely with foil and let sit for 5 minutes. Carve diagonally across the
grain.

Return the remaining wine sauce to a saucepan and bring to a boil Serve
warm over steak.

The last several days here in Northern Michigan have been absolutely glorious. We have been given a glimpse; not of spring, but summer. Of course, being in Michigan means that today we are cold, rainy and typical March, not April weather. At least, for the weekend, thoughts of summer BBQ’s were dancing in our heads. When I think of BBQ, I turn to my favorite sauce recipe. This has been a staple of mine for many years. I found this recipe in the Time Life “Great Taste Low Fat One-Pot Meals” cookbook. It is without a doubt one of the best. I am such a fan of the Fruitfast Liquid Cherryflex, that I thought it might add a bit of sweetness to my old standby. A new favorite has emerged. I love this over flank steak, but it is also great with pork loin.

Cherry BBQ Sauce

1 1/2 lbs. flank steak 2 cloves garlic, peeled
2 8 oz. cans tomato sauce 3 Tbsp. tomato paste
3 Tbsp. Worcestershire sauce 3 Tbsp. brown sugar, packed
2 tsp. cider vinegar 1 tsp. chili powder
1 tsp. dry mustard 1/2 tsp salt
1/4 tsp cayenne pepper 4 Tbsp. Fruitfast Liquid Cherryflex

Combine liquid ingredients and spices in a blender or food processor and puree. Place flank steak in a shallow dish and cover with approx. 1 cup of the sauce. Turn to coat evenly. Cover and refrigerate for 30 minutes. Place steak on the broiler or grill rack. Broil or grill for 4 to 6 minutes per side for medium, or until desired doneness. Heat the remaining sauce in a saucepan. Cut the steak into thin diagonal slices, spoon remaining sauce over the top. For more flavor marinate the meat overnight. As an added bonus, serve with vegetable kabobs. Grill the kabobs and brush with sauce. Serves 8.