Georgia Peaches: Sweet, Succulent & Satisfying

CC Note: Georgia peaches-- yummy. Nothing better on a hot summer day than biting into a fresh juicy peach from the Peach State. We highly recommend this peach salsa recipe.

NAPSI-For a snack, dessert topping or succulent ingredient in a favorite recipe, a popular fuzzy fruit is always a peachy idea. And when you pick a peach from Georgia, you’ve got something extra-sweet in your hand.

Home to about 1.6 million peach trees, Georgia’s central region produces 100 million pounds of peaches annually. And these round beauties are not only delicious, but also incredibly nutritious. Packed with natural goodness, Georgia peaches contain several major nutrients, including vitamins A (beta-carotene), C and potassium. They’re also an excellent source of fiber, good for blood sugar and keeping cholesterol low.

But it is their distinctive, sweet taste that sets Georgia peaches apart from others in the orchard. This makes them an excellent choice for snacking, salsa and raw sauces and toppings.

“Georgia peaches hold a real place of honor on the Southern table,” says chef and popular cookbook author, Virginia Willis, whose newest book is “Bon Appetit, Y’all: Recipes and Stories From Three Generations of Southern Cooking” (Ten Speed Press). “Like the wonderful generations of families who grow them, these delicious beauties are very special. They have a sweetness all their own and really make a statement on the plate,” Willis adds.

One way to enjoy Georgia peaches is with this sweet-and-tangy salsa recipe. Stir up a batch and you’ll be on your way to better health by getting at least five servings of fruits and vegetables a day. To learn more, including recipes, health information, pointers on picking and storage tips, visit www.gapeaches.org.

SWEET GEORGIA PEACH SALSA

Yield: About 31/2 cups

2 cups peeled and chopped Georgia peaches

¾ cup chopped red bell pepper

¼ cup seeded, chopped cucumber

¼ cup sliced green onion

1 to 2 tablespoons seeded, finely minced jalapeño pepper

2 tablespoons honey

2 tablespoons lime juice

1 tablespoon finely chopped cilantro

Combine all ingredients. Cover and chill for several hours, stirring occasionally.

Uniquely versatile Georgia peaches have a deliciously juicy, sweet flavor.

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Beyond Barbecue: The Summer Tapas Trend

(ARA) – Summer is synonymous with outdoor picnics, barbeques and entertaining family and friends. This year, instead of grilling up the same barbeque staples, experiment with tapas-style recipes that are light and sensible and embrace the flavors of the season. Your guests will sure be satisfied by these, small, tasty and distinctive food choices.

Tapas, which originated in Spain, is the name for a variety of appetizers or small plates of food, such as olives and cheese, seafood such as squid, empanadas, fried potatoes and omelets. Since arriving in the United States, the tapas trend has evolved into an entire cuisine. In fact, now there are a variety of ethnic small plate servings beyond tapas, which include meze, from the Mediterranean, and dim sum and sushi from Asia.

Preparing meals tapas-style is ideal when entertaining because you can offer your guests a variety of small plates that are portion-controlled yet deliciously light and sensible for the summer. Try these mouth-watering alternatives at your next gathering.

Traditional: Hamburgers and Hotdogs
Tapas-style: Mini Turkey Meatballs

Turkey meatballs are a great choice for small plates and let guests have a protein option that is more sensible than fatty hamburgers and hotdogs. Cook some in your favorite lightly-flavored sauce and place between three and five on a plate. Bon appetit!

Traditional: Fruit Bowl Salad
Tapas-style: Individual Grilled Fruit Skewers

During summer, grocery stores and farmer’s markets are bursting with nature’s bounty of sweet fruit. Go tapas-style and separate your favorite fruit selections on individual fruit skewers. For a unique taste, set fruit kabobs on the grill for several minutes and let the heat bring out the sweet flavor.

Traditional: Pizza
Tapas-style: Mini Pizza

Good tapas embrace light portions and variety. Everyone loves pizza so go tapas-style and make a batch of mini pizzas for your guests. These can be made on Weight Watchers Whole Wheat Pita Bread with tomato sauce, sprinkled with low fat Mozzarella cheese and topped with a variety of vegetables including mushrooms, broccoli and onion.

Traditional: Sandwiches
Tapas-style: Tea Sandwiches

Tea sandwiches are prepared sandwiches that are small enough to be eaten in two or three bites. Most are made from traditional white or wheat bread and are filled with a variety of savory cheese and meats. Start by making full sandwiches and removing the crusts. Cut each into four triangle pieces. For a fun summer theme, use flower or animal shaped cookie cutters to cut out tea sandwich shapes.

Traditional: Chocolate Cake
Tapas-style: Yogurts or Chocolate Candies

Individually packaged yogurts or chocolate candies are a perfect dessert option for a tapas party instead of a high fat chocolate cake. Weight Watchers yogurts, for example, come in a variety of indulgent flavors including amaretto cheesecake, Boston cream pie and cherry cheesecake, so guests can choose their favorite for a cool summer treat. Another option is to serve is Weight Watchers chocolate candies including the new Peanut Butter Cups or Chocolate Mousse candies, unwrapped and displayed on a beautiful glass platter.

If you think tapas might be a good idea for your next gathering, try this recipe for delicious veggie sandwiches:

Grilled Veggie Pocket with Fresh Herb Pesto
Prep: 15 minutes
Cook: 30 minutes
Makes one sandwich, which can be cut in half for tapas-style plates.

Ingredients:
1 tablespoon pesto
1 cup red onion, thinly sliced
1 small zucchini, cut into thin strips
Pinch salt
Pinch pepper
1/4 cup packed fresh basil leaves
1/2 garlic clove
1 tablespoon reduced-fat grated parmesan cheese
2 tablespoons plain low-fat yogurt
1/4 teaspoon lemon juice
2 teaspoons pignoli nuts
1 Weight Watchers 100-percent Whole Wheat Pita Pocket, toasted

Directions:
1) Preheat oven to 350 F. Lightly coat a baking sheet with nonstick spray. Arrange red onion and zucchini in a single layer across baking sheet; season with salt and pepper. Roast until vegetables soften, about 25 minutes. Remove from heat promptly and set aside to cool slightly.

2) Meanwhile, to make the pesto, combine basil leaves, garlic, cheese and yogurt in a food processor and pulse on medium-high speed until smooth and well blended. Transfer mixture to medium bowl and stir in lemon juice and pignoli nuts. Add vegetables and toss to coat. Spoon vegetable-pesto mixture into pita pocket. You can serve this sandwich whole, or cut into small pieces perfect for a tapas party.

Per serving (1 sandwich): 260 Cal, 7 g Fat, 0.5 g Sat Fat, 0 g Trans Fat, 10 mg Chol, 550 mg Sod, 46 g Carb, 13 g Fib, 13 g Prot, 20 percent Calc. POINTS value: 5.

For more healthy meal ideas, visit WeightWatchers.com/sensiblefoods.

Courtesy of ARAcontent

Quick And Nutritious Breakfast Tips For Warm-Weather Mornings

NAPSI-Summertime tends to conjure up images of lazy days spent relaxing on the beach. In reality, the warmer months can be just as busy and hectic as the school year. Whether it’s rushing to get the kids ready for camp or making sure they’re not late for swimming lessons, hectic morning schedules have a tendency to take over the household.

“No matter how crazy the mornings become, starting the day off right with a nutritious breakfast is one habit that shouldn’t be compromised. It’s a must for everyone in the family,” said Registered Dietitian Cathy Clark-Reyes. “This is especially important to remember during the warmer months when days are more active and you’re using up extra energy.”

Keeping tight schedules in mind, Clark-Reyes offers some simple tips to ensure that everyone in the family fits in a healthy breakfast before running out the door.

• Dress Up an Easy Favorite: Breakfast can be quick and easy, but it doesn’t have to be boring. Fill small bowls with seasonal fruits like berries, sliced peaches and bananas, as well as nuts and brown sugar. Have each family member customize his or her bowl of hot or cold cereal with these delicious toppings for a wholesome and flavorful breakfast.

• Do Some Summer Homework That’s Fun: If your mornings tend to be hectic, make breakfast the night before. Try a quick muffin recipe or prepare a muesli mix before heading to bed. Once you wake up, these tasty and nutritious options will be easy to grab during a busy morning.

• Pack it Up: If sitting down for a healthy bowl of oatmeal or cold cereal is not an option, look for a convenient alternative that delivers the same nutritional benefits. Quaker Oatmeal to Go bars are a great choice and can be eaten right out of the package while you’re in transit. They provide all the nutrition and whole grain goodness of instant oatmeal in a handheld form.

“Breakfast is important for both adults and kids, so experiment with convenient products and time-saving methods to find out what works best for you and your family,” said Clark-Reyes.

Here’s a delicious, healthy summer breakfast idea that you can prepare the night before:

Fruitful Morning Muesli

2 cups QUAKER® Oats (quick or old-fashioned, uncooked)

2 cups apple juice or apricot nectar

11/2 cups sliced fresh fruit (any combination of bananas, peaches, nectarines or strawberries)

1 8-ounce carton vanilla low-fat yogurt

2 tablespoons chopped nuts (optional)

Combine all ingredients except nuts; mix well. Cover; refrigerate 8 hours or overnight. Serve cold; sprinkle with nuts, if desired. Refrigerate in airtight container for up to 4 days.

For more great-tasting recipe ideas and nutritious eating tips, visit www.quakeroatmeal.com.

Chinese, If You Please

Over the last several months, we've had the opportunity to visit several of the Chinese restaurants in the area. Some of them have been crossed off my list as we believe their quality of food has gone down. Some of them we've been frequenting for years.


We were on a hunt recently for something to eat. We didn't want to go too far so we looked around and thought we would try the Wok Express in Peachtree City. The restaurant is small, but clean. We were seated immediately and were delighted to find those fried noodles on the table. When the bowl emptied, more bowls were brought by servers with a smile on their face. Now that was the beginning of a most pleasant meal.

For appetizers, we opted to have both the hot and sour soup and the wanton soup. Both were chock full of ingredients in the soup. It was so very pleasant to have more than broth in the bowl.

We ordered the moo shu, kung pao chicken, and chicken with broccoli dishes. All of the dishes were excellent. Plenty of meat and veggies. Cooked just right and not runny. The broccoli in the chicken dish was not overcooked as it still had that brilliant crunchy green appeal.

When we finished eating and had filled up our to go boxes with the leftovers, the servers delivered an extra treat with the fortune cookies. There was a plate of sugared hot small doughnut type treats. They disappeared in a flash.

We give it a definite thumbs up.

New Cookbook Encourages Families To Cook Together While Learning About Internet Safety

According to the National Center for Missing & Exploited Children® (NCMEC), it’s important for families to have conversations about serious subjects like safety while doing something positive together – like cooking. Just in time for June, which is National Internet Safety Month, Red Robin Gourmet Burgers, Inc. (Red Robin), the gourmet burger experts, and NCMEC have teamed up to provide families with a resource to discuss the rewards and risks of Internet use – “The Next Gourmet Burger Kids’ Recipe Contest” Cookbook. The new cookbook is filled with tasty kid-invented gourmet burger recipes and important NCMEC Internet safety tips. The cookbook will be sold for $5 online at www.redrobin.com until Aug. 10, 2008, and profits* benefit NCMEC.

“As kids’ Internet use continues to increase, so do parents’ concerns about Internet safety. Cyberbullying, social networking and online gaming have created new risks for today’s kids, making it important for parents and guardians to find a way to talk about Internet safety as a family,” said Robbie Callaway, co-founder of NCMEC. “Cooking offers an excellent opportunity for families to spend time together doing something fun, while also talking about this important issue.”

According to NCMEC’s latest online victimization research, approximately one in seven of the youth online, ages 10 to 17-years-old, has received a sexual solicitation on the Internet. As summer is the time when kids nationwide typically spend more time surfing the Internet, learning now how to successfully approach the topic of online safety can help families protect their kids and keep them safer. Examples of NCMEC’s Internet safety tips found in Red Robin’s “Next Gourmet Burger Kids’ Recipe Contest” Cookbook include:

Keep the computer in a common room, and away from places like a bedroom or basement.
Go on the Internet with your kids and let them show you what they like to do online.
Know who your children are talking to online and set rules for social networking, instant messaging, email and Webcams.

Set time limits for computer use and make sure your children have interests other than the Internet.

The cookbook also includes more than 50 kid-invented gourmet burger recipes submitted in Red Robin’s second annual “The Next Gourmet Burger Kids’ Recipe Contest,” and also includes celebrity recipes from AnnaSophia Robb, the 14-year-old star of “Because of Winn-Dixie” and “Bridge to Terabithia,” and Chef CJ Jacobson from Bravo’s “Top Chef 3: Miami.”

Twelve-year-old San Diego, Calif., resident Joey Yarwick was the grand prize winner of the contest with his “Au Brie Burger a la Francais,” which was selected from more than 10,000 gourmet burger recipes Red Robin received from kids ages six to 12. Yarwick’s winning burger is made with ground sirloin, brie cheese, au gratin potatoes, butter, cream, fresh rosemary, salt and pepper.

“We are honored to support the National Center for Missing & Exploited Children through the sale of our second annual ‘The Next Gourmet Burger Kids’ Recipe Contest’ Cookbook because of the tremendous work NCMEC does to support kids and families,” said Eric Houseman, Red Robin president and chief operating officer. “It’s gratifying to share our passion for gourmet burgers in a way that also helps families talk about such an important issue like Internet safety.”

Each gourmet burger recipe included in the cookbook was selected because of its inventive combination of gourmet ingredients and fun flavors. Peaches, artichokes, honey, pesto and chow mein noodles are just a few popular gourmet burger toppings suggested by kids that can be found in the cookbook.

For more information about Red Robin and its “The Next Gourmet Burger Kids’ Recipe Contest” Cookbook, please visit www.redrobin.com or http://newsinfusion.com/video_details.php?videoId=180. To learn more about NCMEC and their Internet safety resources, visit www.missingkids.com or www.NetSmartz.org.

A Little Bit of Everything Wins Fayette’s Finest Taste

Downtown Fayetteville got a big taste from a variety of menu’s at the 7th Annual Taste of Fayette the weekend of May 17 at Stonewall Village. Longbranch Steakhouse and Seafood won “Fayette’s Finest Taste” with their sampler of chicken, shrimp and steak and Bugaboo Creek Steak House’s rustic camping décor awarded them the “Most Amazing Booth”.

Approximately 11,500 people attended both the Taste of Fayette and 40th Annual Old Courthouse Art Show weekend.

“This is our seventh year organizing the Taste of Fayette and we’re proud to boast such great food vendors,” remarked Jennifer Cleland, Main Street coordinator. “A lot of new restaurants entered the Taste this year and were able to advertise their product to a wide variety of people. We’ve got several events planned for this summer and invite the community to support the businesses downtown and particularly the revitalization of the downtown square.”

There were eighteen food vendors and thirty businesses showcasing their goods. The food participants included: Johnny’s New York Style Pizza, Longbranch Steak house & Seafood, Partners II Pizza, Bugaboo Creek Steakhouse, Moe’s Southwest Grill, Baci Italian Cuisine, The Mooving Café, Taco Mac, Mr. Fuji Japanese Steakhouse, Rita’s Italian Ice, Mangarelli’s Pizzeria, Gezzo’s Surf & Grill, Ryan Academy of Irish Dance, Metro Catering, Marble Slab Creamery, Mrs. Winner’s Chicken & Biscuits, Latitude 33 Steak & Seafood and the Wyndham. Coca-Cola was the overall sponsor of the Taste of Fayette. Buzzly the Fire Safety Bee, the City of Fayetteville Fire Department and City of Fayetteville Police Crime Lab provided additional entertainment for the day.

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Avocados Give Pasta Dishes A Delightfully Unexpected Twist

NAPSI -Here's food for thought: California-grown avocados are widely acknowledged to be exceptionally creamy and delicious, but it is less well known that they offer more than delectable flavor. One-fifth of a medium avocado (about 1 oz.) has 50 calories and contributes nearly 20 beneficial nutrients to the diet. California avocados are currently in season at peak availability, so now is a perfect time to incorporate this remarkable fruit into your diet.

Renowned chefs and restaurateurs Mary Sue Milliken and Susan Feniger, known together as the "Too Hot Tamales," are so passionate about California avocados that they have teamed up with the California Avocado Commission to create signature recipes inspired by the luscious fruit. "Avocados are big in Latin cooking but their adaptability and rich, nutty flavor takes them beyond just the Latin kitchen," said chef Milliken. "They are the perfect complement to dozens of hot and cold dishes, including soups, sandwiches and salads, and even pastas."

Milliken and Feniger's original recipe for Tequila-Spiked Fettuccine with Shrimp and California Avocado combines avocados with pasta for a delightfully unexpected pairing, which highlights the fruit's versatility.

Tequila-Spiked Fettuccine with Shrimp and

California Avocado

Serves: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

4 large, ripe tomatoes, cored

1/2 lb. fettuccine

Salt, for pasta water

2 Tbsp. extra virgin olive oil, plus extra for pasta

1 lb. medium domestic shrimp, peeled and deveined

1 tsp. crushed red pepper flakes

1 tsp. salt

1/2 tsp. freshly ground black pepper

2 tsp. minced garlic

2 large, ripe tomatoes, cored, seeded and cut into 1/2-inch dice

1/4 cup silver tequila

2 ripe, fresh California avocados, halved, seeded, peeled and cut in 1/2-inch dice

1 bunch basil, cut into thin strips

2 Tbsp. unsalted butter, cold

Salt and freshly ground black pepper, to taste

Instructions

1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.

2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.

3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional 30 seconds.

4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)

5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.

6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.

7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and serve immediately.

Per serving: 513 calories; 26 grams fat (6 grams saturated, 14 mono, 3 poly); 181 mg cholesterol; 976 mg sodium; 48.5 grams carbohydrate; 6 grams fiber; 28 grams protein.

For other recipes that feature fresh California avocados, visit CaliforniaAvocado.com.

The creamy flavor of avocados adds a twist to a traditional pasta dish.

Add Bold Florida Flavor and Nutrition to Your Next Barbeque

ARA - A lively backyard barbeque is the quintessential kick-off to warm-weather months, but it’s not always the most nutritious way to celebrate. With the right mix of fresh and tasty ingredients, it’s possible to create savory grilled specialties that will enliven guests’ taste buds without derailing their efforts to maintain a healthy lifestyle.

Chef Scott Uehlein, corporate chef of the renowned Canyon Ranch, encourages home chefs to enhance the nutritional value of common barbeque favorites by replacing not-so-healthy ingredients with more nutrient-dense foods and beverages. “Culinary trends this year are focusing on refreshingly bold flavors and natural ways to sweeten dishes; using orange juice is one way to achieve this trend,” explains Uehlein. “Most kitchens contain everyday items, like 100 percent Florida orange juice, which can be used to add regional flair and nutrients to mouth-watering dishes.”

To bring a hint of Florida sunshine to your table during a Memorial Day celebration or graduation feast, fire up the grill and serve citrus-inspired fare. Chef Uehlein's easy-to-prepare Quick Orange BBQ sauce adds zesty flavor to grilled chicken or pork.

Quick Orange BBQ Sauce (Makes approximately 2 cups)

Ingredients:
1 tablespoon olive oil
1/2 cup diced onion (yellow or white)
2 teaspoons minced garlic
1 pinch ground cloves
1 pinch ground cinnamon
1 tablespoon chili powder
1 cup orange juice
1 cup ketchup
2 tablespoons molasses
1/4 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper

Directions:

Heat olive oil in medium-sized saucepan. Add onion and garlic and sauté until onions are translucent.

Add cloves, cinnamon, chili powder and orange juice to saucepan and bring to a boil. Add remaining ingredients and simmer until sauce thickens, five to 10 minutes. Baste grilled meat with Quick Orange BBQ Sauce during last five to 10 minutes of cooking. Serve remaining sauce on the side.

For more nutrient-rich, sunshine-inspired recipes by Chef Uehlein, visit www.floridajuice.com/backtothegrove. To learn more about Canyon Ranch vacations, visit www.canyonranch.com.

Courtesy of ARAcontent

Time For An Oil Change: A Simple Way To Eat Healthier

NAPSI - Eating a healthier diet can be as simple as making a few tasty substitutions.

For example, you can use canola oil in any recipe that calls for vegetable, olive, corn or sunflower oil. Light in flavor, canola is the lowest in saturated fat of all cooking oils and has the healthiest balance of fatty acids. While it's cholesterol- and trans fat-free, it's high in omega-3 fatty acids.

Try this healthy, delicious salad, which combines romaine lettuce, spinach, fruits and nuts in a flavorful canola oil vinaigrette. If desired, add a little more curry.

Curried Spinach Salad With Grapes And Oranges

1 head romaine, torn into pieces

1 cup torn fresh spinach

1 11-ounce can mandarin orange sections, chilled and drained

1 cup green grapes, seeded and halved

1/2 cup toasted slivered almonds

1/2 cup canola oil

1/3 cup white wine vinegar

1 clove garlic, minced

2 tablespoons minced frozen chives

1 tablespoon curry powder

1 teaspoon soy sauce

2 tablespoons packed brown sugar

In a large bowl, combine lettuce, spinach, orange sections, grapes and almonds. In a jar with a screw-on lid, combine oil, vinegar, garlic, chives, curry powder, soy sauce and brown sugar. Shake well before serving. Just before serving, toss some of the dressing with the salad and serve the remaining dressing separately.

Serves 6 to 8.

For more fabulous recipes using canola oil, see the new cookbook "Canola Gourmet" (Capital Books) by Sheri Coleman and Sheilah Kaufman. It's available in bookstores and on amazon.com and other book search engines.

Splash More Flavor On Your Next Outdoor Meal

CC Note: We just love finding new ideas for summer cooking. Thought you'd enjoy this one.

NAPSI-The next time you plan the menu for a picnic or barbecue, treat your guests to more than the average outdoor fare with lighter and more flavorful recipes.

A typical outdoor meal may feature healthy eats slathered with not-so-healthy fixings. Marinades, butter, sour cream and dressings are a few traditional ways by which people try to add flavor to food, but in the process can add a surprising amount of calories and fat.

“The secret to being the star of every barbecue is easy, especially when your food explodes with flavor,” said Holly Clegg, author of “Trim & Terrific Home Entertaining the Easy Way.” “I like to use cooking wine and seasoned rice vinegar as alternatives for marinades, salad dressings and other condiments, to name a few. They ensure every outdoor meal is trim and terrific-my everyday food mantra.”

There are endless ways to put an extra kick in your fare, both on and off the grill. For example, seasoned rice vinegar splashed on salads and vegetables adds instant flavor and contains few calories and no fat. Infusing a meat marinade with cooking wine can also instantly liven up the taste while keeping it light.

To get you started, try Tandoori-Style Grilled Chicken Kebobs, which can add flair to your plates straight from the grill. This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked in tandoor ovens in India. The marinade also tastes great when used with seafood.

Tandoori-Style Grilled Chicken Kebobs

1 cup low-fat, plain yogurt

½ cup Nakano® Seasoned Rice Vinegar-Red Pepper or Roasted Garlic

½ small yellow onion, coarsely chopped

¼ cup gingerroot, coarsely chopped

2 large cloves garlic

2 teaspoons paprika

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

¾ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

¼ teaspoon cayenne pepper

2 pounds chicken tenders

8 (10-inch) skewers

1. In a blender, combine yogurt, seasoned rice vinegar and remaining ingredients except chicken. Cover and run on high until smooth.

2. Place chicken in a non-metallic bowl or sealable plastic bag. Add marinade and stir to coat chicken. Cover and refrigerate at least 8 hours or overnight, stirring chicken one or more times while marinating.

3. If using wood skewers, soak skewers in water 30 minutes. Drain chicken well and discard marinade. Thread chicken onto skewers.

4. Preheat grill to medium-high heat. Grill kebobs about 8 minutes over direct heat with cover closed. Use a metal spatula to turn kebobs. Grill with cover closed 6-8 minutes more or until chicken is no longer pink inside. Serves 6 to 8.

Marinating time 8-24 hours; cook time 14-16 minutes.

Notes:

• Kebobs may be cooked in the broiler.

• Marinate firm fish such as halibut and salmon no more than 8 hours; thinner fish fillets 2-3 hours. Grill whole pieces of fish, not skewered fish.

Nutrition Information, about 1/7 of recipe: Calories 180, Calories from Fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 90mg, Sodium 290mg, Total Carbohydrates 4g, Fiber 0g.

For more recipes and information, visit www.mizkan.com.