Maple Pepper Salmon Bites

1 cup maple syrup
1/3 cup soy sauce
24 oz salmon filets, skin off, cut into bitesized pieces
1/4 c finely ground black pepper
2 T vegetable oil

Combine maple syrup and osy sauce in a medium bowl. Add the salmon pieces, amking sure they are fully immersed in the marinade. Cover and refrigerate for 24 hours. Preheat oven to 500. Line a baking pan with aluminum foil and brush with oil. Put pepper on a plate and dip top of each salmon piece into it. Place on baking pan with the pepper side up and bake for 3 - 4 minutes. Serves 4.

Maple Pepper Salmon Bites

Baked Salmon

2 cloves garlic, chopped
6 T olive oil
1 t dried basil
1 t salt
1 t ground black pepper
2 T lemon juice
1 T fresh parsley, chopped
4 (6 oz) salmon filets

Combine all ingredients except salmon to make marinade. Place salmon filets in a glass baking dish and pour marinade over the top. Marinate in refrigerator for abou 1 hour, turning occasionally. Prehead oven to 375. Place salmon on a sheet of aluminum foil, cover with remaining marinade and seal edges. Place sealed salmon in the glass dish and bake 30 to 40 minutes or until easily flaked with a fork. Serves 4

Sun-Dried Tomato Chicken

2 boneless, skinless chicken breast halves
1 t black pepper
1/2 t kosher salt
2 cups fresh French bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 large garlic cloves
1/2 c flour
2 eggs
2 T water
3 T olive oil

Sunny Butter Sauce:
1 cup dry white wine
2 T capers
2 T fresh lemon juice
1/2 cup cold unsalted butter, thinly sliced
1/4 cup oil packed sun-dried tomatoes, drained, sliced
1/2 cup parsley, chopped

Preheat oven to 375. Slice each chicken breast in half lengthwise and poung to 1/2 inch thick. Season with salt and pepper. In a food processor, pulse French bread cubes, tomatoes, and garlic until crumbs are coarse. Transfer to a shallow dish. lPlace flour in a second shallow dish. Blend eggs and water in a third shallow dish. Dredge both sides of chicken in flour, then dip into egg misture to coat. Transfer chicken to crumb mixture and pat on both sides and set aside. Heat oil in an ovenproof nonstick skillet over med-high heat. Saute chicken on one side for 3 minutes or until golden brown. Carefully flip chicken and place pan in oven. Roast 8 - 10 minutes or until cooked throuhg. Rest 5 minutes before serving.

To make the sauce, boil wine in a skillet until reduced by half. Add capers and lemon juice; boil 1 minutes and reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley. Spoon over chicken just before serving. Serves 4

Chicken in Black Beans

1 red onion, finely chopped
1 t olive oil
1/2 t ground cumin
1 t paprika
12/2 t oregano
1/2 t lemon pepper seasoning
1/4 t red pepper flakes
1/2 t salt
2 cans black beans
3 large chicken breasts, cubed
1/4 cup jalapeno peppers

Fry onion in oil in a deep, wide saucepan until golden brown. Add spices and fry for 1 minute. Add canned black beans with the water, heat, and then add chicken pieces and jalapeno peppers. Cook on low heat for 1/2 hour stirring occasionally. Serves 4 - 6

Spanish Chicken in Beer

6 assorted pieces skinless chicken, on the obne or breasts cut in half
2 T olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 T white flour
handful fresh flat-leaf parsley, finely chopped
2 T chives, finely chopped
4 bay leaves
1 large can Heineken beer
1/2 cup chicken stock
salt & pepper to taste

Brown the chicken peices in olive oil in a frying pan (chicken doesn't have to be cooked through, just browned). Remove from pan and put to the side. In the same pan, fry the onion until golden brown. Add garlic and fry for one minute. then add flour and brown until you get a fragrant aroma - do not allow to burn. Reduce heat to low and add parsley, chives, bay leaves, chicken pieces and cover with Heineken and chicken stock. Simmer uncovered for 1 hour, stirring occasionally so it doesn't stick. (Don't stir too often or chicken will break up).

Maple Pecan Spinach Salad

Salad:
1 cup pecan halves
2 T maple syrup
1/2 head of romaine lettuce
1 bunch spinach
1 (12 oz) can or 1 fresh mandarin orange
1/2 cup sliced red onion (taste first - some red onions are too hot)

Pecan Garlic Dressing:
1/2 cup olive oil
1/4 cup vinegar
24 pecan halves
2 T brown sugar
3 cloves garlic, minced
salt and pepper, to taste

In a non-stick frying pan combine pecans and maple syrup and cook until pecans are coated with syrup and are caramelied. Place remaining salad ingredients in a large bowl. Place all ingredients for dressing in a blender or food processor and process until well blended. Pour dressing over salad and gently toss to coat in large bowl. Add the caramelized pecans to the salad just before serving so they do not get soft. Serves 8