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Style Magazine

In the Pantry

Apr 30, 2009 05:00PM ● By Super Admin

Fresh Corn Salsa
by Kathy Sabbagh
  • 1 cup fresh corn (2-3 ears), lightly cooked
  • 1 ripe papaya, seeded and diced
  • 1/3 cup red onion, diced
  • 2 ripe tomatoes, seeded and diced
  • 1 1/2 tsp. garlic, minced
  • 1 tbsp. grated (zest) lime
  • 1/4 cup fresh lime juice
  • 1/2 cup cilantro
Mix all ingredients except cilantro and chill for two hours. Add 1/2 cup cilantro just before serving.

Chicken Breasts Arrabbiata
by Lynn Machon
  • 1 tbsp. olive oil
  • 1 lb. skinless, boneless chicken breast halves
  • 1/4 cup pepperoncini, seeded, rinsed and chopped
  • 1 cup red bell peppers, chopped
  • 3 garlic cloves, crushed (or 2 tbsp. garlic powder)
  • 1/2 tsp. dried basil, crumbled
  • 1/2 tsp. sugar
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1/8 tsp. crushed red pepper flakes
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1 tsp. tomato paste
  • 1/4 cup Vermouth
  • 1 tbsp. Worcestershire sauce
  • Instant Rice
  • Shredded Mozzarella cheese
In large skillet, cook chicken breasts until just done. Remove from skillet and keep warm. In same skillet, warm oil over medium-high heat. Add bell peppers, onions, pepperoncini, garlic, basil, sugar, pepper, salt and red pepper, and stir to combine. Reduce heat to medium and sauté for 3-4 minutes. Add tomatoes, broth, tomato paste, Vermouth and Worcestershire; sauté for 2-3 minutes longer.  *If you want to make a meal of it, add one-and-a-half cups of instant white (or brown rice) and one-half cup of shredded mozzarella cheese after tomatoes are boiling. Reduce heat and cover, stirring occasionally for 10 minutes. Add chicken to the tomato mixture and simmer together until ready to serve. Spoon sauce over chicken to serve. Serves four.

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