CHICKEN BREASTS STUFFED WITH
CILANTRO PESTO GOAT CHEESE

Counting fat grams? Use thick boneless, skinless breasts and cut a pocket for the filling. But, if I were you, I'd keep the flavorful skin, and leave the cream out of my after-dinner coffee!

2½ cups fresh cilantro, divided 2 cloves garlic, minced 1 jalapeño pepper,minced and seeded 4 Tbs. vegetable oil, divided 2 Tbs. parmesan cheese, grated 8 oz. goat cheese, room temperature

¼ cup ricotta cheese ½ cup chicken stock 4 large chicken breasts, with skin salt and pepper to taste 1 jar Roasted Vidalia Onion & Artichoke Salsa, room temperature

 
Coarsely chop cilantro until the yield is 2½ cups. Combine ½ cup cilantro with the chicken stock, 2 Tbs. oil, salt and pepper and marinate chicken breasts for at least 30 minutes, up to 4 hours. In a food processor, puree the garlic, jalapeño pepper, remaining cilantro, remaining oil, parmesan cheese, goat cheese and ricotta cheese until smooth. Salt and pepper to taste. On a grill of red hot coals, place the chicken skin-side down and cook for 2-3 minutes per side. Brush intermittently with marinade and watch carefully to prevent burning. Reserve some marinade for the baking process. Remove and cool the chicken to room temperature. Preheat the oven to 375°F. Spread an even layer of the cheese mixture under the skin of each breast. Place the chicken in a baking pan, pour on remaining marinade, and cover. Bake for about 12 minutes or until internal temperature reaches 160°F. Serve on top of a generous puddle of Roasted Vidalia Onion & Artichoke Salsa. Serves 4.

RIGHT-SIDE UP UPSIDE DOWN CAKE

This cake is delicious. But - if you are short on time, word has it that Pillsbury and Betty Crocker have some excellent cake mixes! Feeling decadent? Top with whipped cream.

½ cup butter 1 cup sugar 2 whole eggs ½ tsp. vanilla 1½ cups all-purpose flour 1 tsp. baking powder

¼ tsp. salt ¼ cup milk ¼ cup heavy cream 1 jar Fire & Ice Tequila Mango Salsa

Preheat oven to 350°F. Sift together flour, baking powder and salt. To prepare cake batter, cream butter and sugar until lightly fluffy. Add the eggs and vanilla and beat slowly until smooth. Alternate adding the flour mixture, milk and cream until all are completely incorporated, without lumps. Spoon the batter into a lightly greased 8-inch square or round cake pan. Bake for about 30-35 minutes or until batter is just firm to the touch. Spread Fire & Ice Tequila Mango Salsa over the top and continue baking for about 15 minutes or until the cake doesn't stick to a pierced toothpick. Serves 8-10

CARIBBEAN COOL BLACK BEAN, CORN AND SHRIMP SALAD

A perfect first course, a delightful for lunch or add a side of creamy polenta to create a tasty dinner entrée. This recipe asks you to pre-grill the shrimp on skewers and grill the de-husked corn on the cob before mixing in the salsa. During colder weather simply sauté the coated shrimp then add frozen whole kernel corn and salsa to the shrimp.

1 ½ lbs. medium shrimp, peeled and de-veined 1 ½ cups frozen, then thawed corn, or fresh corn cut from cob 12 oz. Caribbean Cool Black Bean Salsa 1 Tbs. chili powder 1 Tbs. lime Juice, freshly squeezed ½ tsp. garlic salt ½ tsp. cumin

Combine chili powder, garlic salt and ground cumin in a large bowl. Add shrimp and toss until shrimp is evenly coated. Pre-heat grill to medium high heat, then apply cooking spray. Thread the shrimp onto pre-soaked wood skewers or very thin metal skewers and grill for 1-2 minutes per side, until no longer translucent with slight grill marks. Remove the husks from 2 large ears of corn and grill for 5-8 minutes, turning to achieve even grill marks. Allow corn to cool, then cut kernels off cob. Remove shrimp from skewers. In a large non-stick pan, combine corn, lime juice and Caribbean Cool Black Bean Salsa and stir until thoroughly heated. Salt and pepper to taste. Serve shrimp over the salsa and corn mixture, adding some fresh cilantro as a garnishment. Serves 4