Artichoke Bread

Spinach and Artichoke baked French Bread

12 oz bag fresh spinach, stems removed, cut in a wide chiffonade
14 to 16 oz can artichoke hearts, drained, chopped
2 cups mayonaise
2 cups grated parmesan cheese
1 loaf French Bread

Cut the artichoke into small pieces and add to the spinach.  Next
add the mayo. and cheese, and mix these with a spoon until equally
blended. Cut the French bread diagonally into 1 inch slices and
top with mixture.  Finally, place on a cookie sheet and bake at
350 until slightly browned on top (10 to 15 minutes).  This also
can be baked without the bread and served as a warm dip.

Bon Appétit!

Art Leek Squares

Artichoke Leek Squares
Makes 77 1-inch squares.
   
2 6-oz jars marinated artichoke hearts
1 1/2 cup minced leeks
1 tsp minced garlic
4 eggs
1/4 cup breadcrumbs
1/4 tsp oregano
1/4 tsp hot pepper sauce
1/4 tsp salt
1/8 tsp freshly ground pepper
1/4 pound each grated sharp and Muenster cheeses
3 Tbsp minced fresh parsley

Preheat oven to 375. Grease 7x11 pan. Heat marinade from artichokes
in skillet over medium heat. Saute leek and garlic until soft (5
minutes). Remove with slotted spoon and set aside. Beat eggs in
large bowl. Stir in crumbs, oregano, hot pepper sauce, salt and
pepper. Chop artichoke hearts and add to eggs. Stir in leeks,
cheeses and parsley and mix well. Pour into prepared pan. Bake 30
minutes untill golden. Cut into 1 inch squares and serve.

Bon Appétit!

Armadillo Eggs Recipe

Armadillo Eggs
Makes 4.
                                                                               
2 small jalapenos
2 one-inch chunks of cheese, gouda, jack or cream cheese
6-8 ounces pork sausage
Cooking spray

Cut the the tops off the jalapenos leaving one and quarter inches
of the bottom end of the pepper. Hollow out the inside of the pepper
removing the seeds and white pith. Cut some cheese so that it fits
inside the pepper.

Flatten a cold 3 to 4-ounce patty of sausage.  Fold it around the
stuffed pepper squeezing to form an oblong shape. Spray some oil
on a grill or griddle and cook the stuffed sausage over medium heat
turning often for about 15 minutes or until well-browned on all
sides.

Allow to cool enough to handle, then, with a sharp knife, cut each
oblong in half so you can see the pepper and cheese. Serve immediately.

Note: Substitute venison sausage to make atomic deer turds.

Bon Appétit!

Apple Terrine

Apple Terrine of Foie Gras with Apple Brioche Charlotte, Fresh
Blackberry Sauce

4 ounces foie gras (in one piece), cleaned for low-heat cooking
1/2 teaspoon salt
1/4 teaspoon saltpeter
Pinch white pepper
Pinch sugar
Pinch nutmeg
1 large apple

1/2 cup plus 1 tablespoon sugar
1/2 cup rendered foie gras fat, melted and strained
1/2 cup balsamic vinegar
1/2 pint blackberries

6 slices brioche, crusts removed and cut into 1/2 inch strips of equal length,
  plus four 1-3/4 inch rounds
5 Granny Smith apples, peeled, cored, and diced
1/2 pound butter, softened
1 teaspoon cinnamon
1 tablespoon sugar
1/2 teaspoon clove
Rendered foie gras fat to taste

1 Granny Smith apple, cut into fine julienne
1/2 pint fresh blackberries
1 bunch watercress

To increase the surface area of the foie gras, gently flatten it
by applying pressure with your hand. Combine the salt, saltpeter,
pepper, sugar, and nutmeg, and coat the foie gras with this mixture
to cure. Wrap in plastic and refrigerate for 12 hours.  Preheat
the oven to 325 degrees. With an even slice, cut off the top of
the apple, about 1/4 inch from the crown, and carefully remove the
core without breaking through the bottom. Using a melon baller,
hollow out a deep, wide cavity inside the apple. Fill the apple
with the cured foie gras, packing firmly, and replace the apple
top. Place the apple in a baking pan filled with 1/4 inch of water,
cover with foil, and bake for 10 to 15 minutes, until a knife
pierced into the center comes out warm. Carefully remove the apple
from the water, wrap in plastic, and chill for several hours.

In a saucepan set over a low flame, combine the sugar and foie gras
fat, stirring to form a thick mixture. Continue heating and stirring
until most of the sugar is absorbed. Whisk in the balsamic vinegar
and bring to a boil, watching closely because this mixture has a
tendency to boil over. Remove from the heat.  Mash the blackberries
into the sauce by pressing them with the back of a spoon against
the side of the pot. Strain and set aside.

Preheat the oven to 300 degrees. Lay the strips and rounds of
brioche on a sheet pan and toast until lightly colored.  In a baking
dish, combine the apples, butter, cinnamon, sugar, and clove, and
cook until tender, 30 to 40 minutes. Puree the apple mixture in a
food processor, adding foie gras fat to taste.

Line the insides of the ring molds with the strips of toasted
brioche arranged vertically as shown in the photograph. Place a
disk of brioche on the bottom of each. Spoon the apple puree into
the charlotte molds, using the puree to hold the strips of brioche
together, and gently warm in the oven. Unmold the charlottes on
each of four plates. Top with some julienned apple. Gently heat
the blackberry sauce and add the fresh blackberries.  Spoon the
sauce around the charlotte. Slice the apple terrine into quarters
and place one slice on each plate. Garnish with upland cress or
other baby greens.

Bon Appétit!

Another Antipasto Recipe

Italian Mushroom Antipasto

1 tbsp olive oil
5 cups sliced mushrooms
2 tbsp lemon juice
1/2 cup chopped onion
2 large cloves garlic, minced
1 bay leaf
marjoram
thyme
pepper
pinch cayenne pepper
19 oz can chopped tomatoes
2 tbsp red wine vinegar
pinch granulated sugar
2 tbsp chopped fresh parsley
salt

In skillet, heat oil over medium-high heat; cook mushrooms for 7
to 10 minutes or until liquid is released. Drain, reserving liquid.
In bowl, toss mushrooms with lemon juice; set aside.

Add onion, garlic and 2 tbsp mushroom liquid to skillet; cook over
medium heat for 3 to 5 minutes or until softened. Add bay leaf,
marjoram, thyme, pepper and cayenne; cook, stirring, for 1 minute.

Stir in tomatoes, remaining mushroom liquid, vinegar and sugar;
bring to boil. Reduce heat to low; cover and simmer for 25 minutes.
Uncover and increase heat to medium-high; cook for 2 minutes or
until liquid is reduced by half. Discard bay leaf.

Add tomato mixture and parsley to mushrooms, stirring to mix well.
Season with salt to taste. Refrigerate until chilled or for up to
5 days. Serve at room temperature.

Bon Appétit!

Anchovy Olives

Anchovy Stuffed Olives
Aceitunas Rellenas

7 1/2 oz pitted olives, canned
3/4 oz anchovy fillets, canned, cut in small pieces
1 pimentos, canned, chopped
1 clove garlic, minced
1/3 cup wine vinegar
1 Tbsp olive oil
oil from anchovies
1/4 cup parsley, minced

Drain olives and stuff with the anchovy fillets.  Combine the other
ingredients, except parsley; pour over the olives and marinate
over-night. Mix in parsley half an hour before serving.  If the
idea of stuffing the olives throws you, don't do it.  Simply add
the anchovies to the marinade and pour over the olives. These will
keep for a week or more if parsley is added just before serving.

Bon Appétit!

Almond Wings

Sesame Almond Chicken Wings
Yield: 6 servings

1 Tbsp light soy sauce
1 Tbsp Chinese rice wine or dry sherry
1/2 tsp ginger, freshly grated
2 egg whites, beaten

2 Tbsp ground almonds
2 Tbsp rice flour
2 Tbsp cornstarch
1/2 Tbsp wheat flour
2 Tbsp sesame seeds
4 cup peanut oil for deep-frying

Cut each of the wings into 3 logical pieces, setting the wing tips
aside for soup stock. Prepare the marinade and soak the wing pieces
in this for 15 minutes. In the meantime, blend the coating mixture
and heat the oil. Drain the marinade from the wings and dip each
in the egg whites. Then dredge in the coating mixture. Deep fry at
360 degrees until each piece is golden brown, about 5 minutes.

Bon Appétit!

Serve hot with dipping sauce.

Almond Potatoes

Baby Potatoes Coated With Almonds

3 lb baby new potatoes
2 Tbsp almond oil
2 jalapeno peppers, seeded and minced
2 Tbsp grated ginger
1/2 cup powdered almonds
2 Tbsp cilantro, minced
1 salt and pepper
1 lemon juice

Steam potatoes till just tender, about 15 minutes. Set them aside.
Combine oil, peppers, ginger, almonds and cilantro in a large bowl.
Add potatoes and toss till well coated. Season with salt and pepper
and sprinkle with lemon juice. Spear potatoes with cocktail sticks;
arrange on a platter. Serve hot, or keep warm in a 250F oven for
up to 30 minutes.

Note: To powder almonds, place blanched almonds in a food processor
and pulse until they are reduced to a powder.

Bon Appétit!

5 Spice Chicken Wings

Deep Fried 5 Spice Chicken Wings

1 pound chicken wings
2 teaspoons salt
black pepper
1 teaspoon honey
pinch 5 spice powder
1 tablespoon soy sauce
2 ounces rice flour
pinch salt
2 egg whites

Chop 1 Chicken wing into 2 pieces at the joint.  Cut or slit at
one end and push and scrap the meet to the opposite end with a
knife to form a drumstick.

Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce.
Beat up the egg white with a fork.  Dip chicken wing in the egg
white then coat with the rice flour.  Deep fry till golden brown
in colour.

Bon Appétit!

Antipasta

Antipasta

16 oz. ketchup
1 bottle chili sauce
1 bottle gherkins
1 small bottle pickled onions
2 cans small shrimp
2 cans flaked tuna
1 small head cauliflower (in florets)
1 jar green olives
2 Tbsp. lemon juice
1 can sliced mushrooms
salt and pepper to taste

Chop and refrigerate in covered jars.

Bon Appétit!

Ciliegine Con Prosciutto

Small, cherry-sized balls of cow's milk mozzarella,
packed in sealed plastic containers are available in
the dairy section of many supermarkets or speciality
stores.

1/2 medium lemon
1 medium garlic clove
2 tbl snipped fresh chives
1/4 cup olive oil
1/4 tsp hot red-pepper flakes
9 ounces fresh mozzarella "cherries" or fresh
mozzarrella
15 thin prosciutto slices (6 ounces)
If you can find Parma it's
worth the extra money.
1 medium bunch dill

Squeeze lemon juice into a medium bowl.  Peel and
crush garlic and put it into the bowl along with the
chives, olive oil, and red-pepper flakes.  Drain and
add cheese "cherries" or cut mozzarella into 3/4-
inch cubes and add to the mixture.  Marinate at room
temperature at least 2 hours. (Can cover and
refrigerate overnight).  Cut prosciutto slices in
half lengthwise.  Wrap 1 slice of prosciutto around
each piece of cheese and 1 small sprig of dill.
Secure with a toothpick and serve.

Bon Appétit!

Carrot Cake

Dry Ingredients (Combine and set aside):
1 1/3 cups flour
1/2   tsp. salt
1 1/3 tsp. baking powder
1 1/3 tsp. baking soda
1 1/3 tsp. cinnamon
1/2   tsp. cloves
1/2   tsp. ginger

Combine:
1 cup sugar
1 cup cooking oil
3 eggs (added separately)

Preheat oven to 300 degrees Farenheit.
Add the dry ingredients to the wet mixture and stir well.
Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional).
Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done.
(Make sure it is cooked)

Icing:
8 oz. package of cream cheese
1/2 cup butter (or less)
1 1/2 cup of icing sugar (I just add icing sugar 'till the mixture tastes right)

Bon Appétit!

Pan-fried grey mullet

Ingredients
For the pan-fried grey mullet
4 x 175g/6oz grey mullet fillets, skin scored with a sharp knife
salt and freshly ground pepper
1 tbsp olive oil
1 lime, juice only
For the vegetables
2 tbsp sesame oil
60g/2½oz beansprouts
60g/2½oz shiitake mushrooms, finely sliced
60g/2½oz mangetout, finely sliced
2 tbsp toasted sesame seeds
For the lemongrass and white wine sauce
50g/2oz unsalted butter
50g/2oz shallots, sliced
75g/3oz lemongrass, grated
pinch salt
175g/6oz button mushrooms, sliced
2-3 sprigs lemon thyme, chopped finely
50ml/2fl oz fish stock
250ml/9fl oz dry white wine
250ml/9fl oz double cream
salt and freshly ground pepper

Method
1. For the pan-fried grey mullet fillet, season the flesh side of the grey mullet with salt and freshly ground pepper.
2. Heat a frying pan until hot, add the olive oil and place the fish in the pan, skin-side down. When the skin of the mullet is golden-brown and crisp, turn the fish over to finish cooking and then add a squeeze of lime.
3. Meanwhile, for the vegetables, heat the sesame oil in a pan, add the beansprouts, shiitake mushrooms and mangetout, along with a pinch of salt. Stir fry for a few minutes.
4. Once the vegetables have softened, add the toasted sesame seeds and mix well.
5. For the lemongrass and white wine sauce, heat a frying pan until hot and add half of the butter, the shallots, lemongrass and a pinch of salt.
6. Gently fry until the shallots are soft, but not browned.
7. Add the fish stock and cook until the liquid is reduced by half.
8. Place the wine in a separate pan and simmer until it is reduced by a third. Add the wine to the reduced stock.
9. Add the cream, bring to the boil and then immediately turn down the heat to a simmer. Cook until thickened slightly; then pass through a sieve into a clean pan.
10. Whisk in the remaining butter and season with salt and freshly ground pepper, to taste.
11. Pile the vegetables onto each plate. Place the fish onto the vegetables and spoon the sauce over and around. Serve.

Bon Appétit!

Grilled grey mullet with garlic, lemon and thyme

Ingredients:
4 grey mullet each weighing about 350g/12oz
For the Marinade:
juice of 1 lemon
120ml/5fl oz olive oil
2 tsp fresh thyme, very finely chopped
1 tsp sea salt
1 garlic clove, finely chopped
freshly ground black pepper
For the Sauce:
2 anchovy fillets, drained and finely chopped
1 orange
50ml/2fl oz water

Method:
1. Slash the fish three times on each side cutting down to the bone. Place in a dish which is not much bigger than the fish itself. Mix together all the marinade ingredients and pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
2. preheat the grill to high and grill the mullet for 6 minutes on each side.
3. Transfer the dish to a warmed serving dish and add any cooking juices to the marinade. Pour the marinade into a small pan. Add the anchovy, grated rind of ½ orange and juice of the whole orange and the water. Bring to the boil, whisk a little and pour over the fish before serving.

Bon Appétit!

Grey mullet with yoghurt potatoes

Ingredients
1 tsp cumin seeds
300ml/10½fl oz natural yoghurt
300ml/10½fl oz water
pinch ground turmeric
pinch chilli powder
1 tsp ground coriander
1 tsp ground cumin
pinch salt
1 tsp dark brown sugar
2 green chillies
450g/1lb potatoes, par-boiled for four minutes, cooled, peeled, cut into cubes

For the grey mullet:

4 x 150g grey mullet fillets
salt and freshly ground black pepper
30ml/1fl oz vegetable oil
1 tbsp butter
fresh coriander leaves, to garnish
lime wedges, to garnish

Method:
1. Place a dry pan over a medium heat. Add the cumin seeds and dry fry for three minutes, or until just turning a darker brown. Remove the pan from the heat and set aside.
2. Place the yoghurt, water, turmeric, chilli powder, ground coriander, ground cumin, salt and sugar into a bowl and mix well.
3. Add the yoghurt mixture to the pan of toasted cumin seeds. Return to the heat and bring to the boil. Reduce the heat and simmer for three minutes.
4. Add the whole chillies and the par-boiled potato cubes and simmer for 8-10 minutes, until the potatoes are completely cooked through.
5. For the grey mullet, season the mullet fillets well with salt and freshly ground black pepper.
6. Heat the oil in a frying pan and, when hot, add the mullet fillets and cook for two minutes on each side.
7. Add the butter to the pan and allow to melt and foam. Spoon the pan juices over the mullet fillets and cook until the fish is completely cooked through.
8. To serve, spoon some of the potatoes and their sauce onto each plate. Place a mullet fillet on top of each pile of potatoes and garnish with fresh coriander leaves and lime wedges.

Bon Appétit!

Mediterranean fish soup

Ingredients:
1 small gurnard or grey mullet, weighing about 450g/1lb
1 red mullet, weighing about 350g/12oz
1 small monkfish tail, weighing about 450g/1lb
100g/4oz prepared squid
20 small mussels, cleaned
150ml/5fl oz white wine
1 fennel bulb, trimmed
1 red onion, peeled
1 leek
2 celery sticks
1 red pepper
5 plum tomatoes, skined
6 small new potatoes weighing about 175g/6oz in total
120ml/4fl oz olive oil
6 garlic cloves, sliced thinly
2 strips of orange zest, cut into very thin shreds
a good pinch of dried chilli flakes
2tsp sun-dried tomato paste
2 young, fresh bay leaves, shredded finely
leaves from 1 sprig of fresh thyme, finely chopped
2 tbsp chopped fresh fennel herb or dill
3 tbsp Pernod or Ricard
salt
20 turns of the black pepper mill
extra virgin olive oil, coarse sea salt and sliced ciabatta or fresh bread, to serve

Method:
1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish stock with the bones, using 2.75L/5pt of water.
2. Cut the squid lengthways along one side of the pouch and open it out. Cut the squid and the fish fillets lengthways into strips 2cm/¾in wide, then cut across each strip into slices 1cm/½in wide. All the pieces of fish should be the same size and shape.
3. Put the mussels in a pan with a splash of white wine, cover and cook over a high heat for 3-4 minutes until they have opened. Discard any that remain closed.
4. Strain the mussel cooking liquor into the fish stock, then shell the mussels, discarding the shells.
5. Cut the fennel bulb and red onion into 6-8 wedges so that each wedge measures about 2cm.¾in at its thickest part.
6. Cut the leek lengthways into quarters and the celery sticks lengthways in half.
7. Cut the red pepper lengthways into strips 2cm/¾in wide and the tomatoes and potatoes lengthways into 4 wedges. Then cut each of the vegetables across into thin, arc-like slices, making sure that they are all roughly the same size and shape - this is very important to the final look of the soup.
8. Heat the olive oil in a large pan - if you have a suitable oven-to-table one, this would be ideal. Otherwise just use a large saucepan and transfer the soup to a tureen to serve.
9. Add the fennel, red onion, leek, celery, red pepper, garlic, orange zest and dried chilli.
10. Cook over a low heat for about 4 minutes, until the vegetables are just softened. Add the sun-dried tomato paste, fish stock, remaining white wine, tomatoes, potatoes, salt and pepper. Bring to the boil and simmer for 5 minutes.
11. Add the fish, plus the bay leaves, thyme, half the fennel herb or dill and the Pernod or Ricard. Simmer for 3 minutes only (otherwise you will overcook the fish), adding the mussels for the final 30 seconds.
12. Sprinkle the soup with the remaining fennel or dill and take to the table, together with little bowls of extra virgin olive oil and coarse sea salt and the bread. Serve in large soup plates and instruct your guests to dip the bread in the oil and then the salt to eat the soup.

Bon Appétit!

Pepperoni Stromboli

INGREDIENTS

• 2 (1 pound) loaves frozen bread dough, thawed
• 1/2 cup spaghetti sauce
• 1/2 teaspoon dried oregano
• 4 ounces sliced pepperoni sausage
• 2 cups shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese.
3. Bake in preheated oven for 30 minutes, or until golden brown.

Very easy and delicious.

Bon Appétit!

Yummy Chicken

TAKE CARE: This high-calorie recipe is especially for kids with cystic fibrosis (CF). Kids with CF often need to consume additional calories to help them meet their nutritional needs.

Prep time: 45 minutes

Ingredients:

4 boneless, skinless, chicken breasts
1 egg, beaten
6 oz. mozzarella
1 1/2 c. heavy cream
1 tsp. parsley flakes
2/3 c. parmesan cheese
1/2 c. seasoned breadcrumbs
1/4 c. vegetable oil

Utensils:

• oven (You'll need help from your adult assistant.)
• skillet
• casserole dish
• mixing bowl
• mixing spoons

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Dip chicken in egg. Then dip chicken in the seasoned breadcrumbs and coat evenly.
3. Heat oil in a skillet over medium high heat and brown chicken until it is no longer pink in the middle.
4. Place chicken in a casserole dish.
5. Top each piece of chicken with 1 1/2 oz. of mozzarella cheese.
6. Mix together heavy cream, parmesan cheese, and parsley flakes.
7. Pour cream mixture over the chicken.
8. Bake for 25 minutes.

Serves: 4

Serving size: 1 chicken breast

Nutritional analysis (per serving):

805 calories
59 g protein
60 g fat
931 mg sodium
485 mg calcium

Serve this with your favorite pasta dish. Don't forget to add some veggies to your meal!

Bon Appétit!

Grey mullet and pasta

Ingredients
50ml/2fl oz extra virgin olive oil
1 head of garlic, broken into cloves
a handful of sage leaves
½ tsp fennel seeds
175g/6oz dried spaghetti
900g-1.5kg/2-3lb grey mullet, cleaned and cut into steaks, 4cm/1½in thick
50ml/2fl oz dry white wine
salt and freshly ground black pepper

Method:
1. Bring a large pan of well-salted water to the boil.
2. Meanwhile, heat the oil in a large saute pan, add the unpeeled garlic cloves, the sage leaves and fennel seeds and fry over a low heat for 5 minutes, until the garlic is soft and lightly browned.
3. Add the spaghetti to the pan of boiling water and cook for 8-9 minutes or until al dente.
4. Meanwhile season the grey mullet steaks on both sides with salt and pepper.
5. Push the flavourings to the side of the saute pan and add the steaks. Increase the heat and fry for 3 minutes on each side, until lightly browned.
6. Add the wine to the pan, cover and cook for 3 minutes or until the fish is cooked through.
7. Lift the steaks out on to a plate, cover and keep hot.
8. Drain the spaghetti, add it to the remaining juices in the pan and toss together well so that it picks up the garlic, sage and fennel. Adjust the seasoning if necessary.
9. Divide the spaghetti between 4 warmed plates and top with the fish steaks. Serve with some crisp green salad leaves.

Bon Appétit!

Ginger-Coconut Chicken

The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly.

You can also grill the chicken.

• 1 tablespoon yellow split peas
• 1 teaspoon coriander seeds
• 1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
• 1/4 cup "lite" coconut milk (see Ingredient note)
• 2 tablespoons minced fresh ginger
• 4 medium cloves garlic, minced
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon salt, or to taste
• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed

Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.

Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Ingredient note:
Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.