Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar
Grate 1 teaspoon peel from orange Cut off remaining peel and discard

Cut orange into 1/2−inch pieces Mix orange pieces, peel and mint in small bowl Heat 1/2 tablespoon oil in heavy large skillet over medium heat Add onion, then vinegar Toss until just heated through, about 1 minute Add onion mixture to orange mixture (do not clean skillet)

Season relish with salt and pepper

Sprinkle fish with salt and pepper Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium high heat Add fish and sauté until crisp outside and just opaque in center, about 4 minutes per side Transfer fish to plates; top with relish.

Roasted Chicken with Pear Glaze

1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)

PREPARATION:
Wash chicken and pat dry. Season all over with the herb and garlic seasoning mixture and salt and pepper. Put celery chunks and onion quarters in the chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone.

Roast at 375° for 1 hour and 15 minutes.

Combine pear preserves or peach preserves with white wine or fruit juice. Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°.

Penne Spring Pea Salad

Makes 6 servings
Serving Size 1 cup
• 1/2 pound penna rigate or medium pasta shells, cooked and cooled
• 1 1/2 cups fresh or thawed frozen green peas, cooked
• 1 large yellow or red bell pepper, sliced
• 1/2 cup sliced green onions and tops
• 1 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/2 cup red wine vinegar
• 1/4 cup minced parsley
• 2 teaspoons drained green peppercorns, crushed (optional)
• 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL
• 1 dash pepper

1. Combine pasta, peas, bell pepper, and green onions in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns, and Equal.
2. Pour dressing over salad and toss to coat; season to taste with pepper.

Apple Pancakes With Cinnamon Nonfat Yogurt

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples
or other tart apples
peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan.

Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes with filling.

Dream Cookware Set Review

What a cool Cookware set! In my opinion this set gets 5 stars! *****

What do you think? I'd love your comments on this set. It is definatly the set I am purchasing next.

Stainless Pot and Pan Set - 19 Pc *18/10 Stainless Steel Cookware *19-Piece Set *Tempered Glass Lids *Includes Non-stick Fryer *See Full Text for Details Exquisitely designed to complement your cooking and your kitchen! Beautiful stainless cookware crafted of heavy gauge 18/10 stainless steel with tempered clear glass lids for easy viewing while cooking. Heavy gauge stainless steel knobs and permanently welded, heavy gauge handles for durability and long life. Bottoms have an aluminum inner core for even heating with no "hot spots". All of these stainless steel pots and pans are oven proof, dishwasher safe and easy to clean! Comes with a 25 year warranty. The incredibly tough non-stick coating on the chicken fryer is guaranteed not to wear off, peel off or scrape off for 25 years! So tough, you can use metal utensils!This 18/10 stainless steel cookware set includes a 1 qt., 2 qt., and a 3 qt. covered saucepan, 5.5 qt. covered dutch oven, an 8" and a 10" open fry pan, a 2 qt. steamer insert, a 6 piece tool set, and a non-stick chicken fryer with a lid. Lids are interchangeable. *This item ships directly from the manufacturer. Product usually arrives in 8-15 business days, depending on destination, including order processing and shipping. *Express delivery not available.