Ingredients

• 1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling
• 1 small onion, chopped
• 3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section 1/2 cup ketchup, eyeball it
• 1/4 cup orange juice concentrate
• 1 orange, zested and cut into wedges, for garnish
• 1 cup chicken broth
• 4 boneless, skinless chicken breasts
• Vegetable oil, for drizzling
• Grill seasoning or salt and freshly ground black pepper
• Romaine lettuce
• Sliced red onions
• 4 crusty rolls, split, toasted and buttered
• Red Cabbage, Beet and Currant Slaw Salad, recipe follows
• Crispy Topped Bacon and Green Onion Baked Beans, recipe follows

Directions

Red Cabbage, Beet and Currant Slaw Salad:

1 pound red cabbage, cored, shredded

1 can sliced beets, drained and sliced

1 cup walnut pieces

1/4 cup dried currants, a couple of handfuls

1/2 cup water

1 lemon, juiced

1/4 cup apple cider or white vinegar

2 tablespoons brown sugar

1/2 cup prepared red currant jelly

1/2 cup olive oil or vegetable oil

Salt and freshly ground black pepper

Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 5 minutes

Ease of preparation: easy

Crispy Topped Bacon and Green Onion Baked Beans:

6 slices bacon, chopped

1 cup plain bread crumbs

4 scallions, thinly sliced

Coarse black pepper

2 (15-ounce) cans prepared barbecued baked beans, about 4 cups

In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.

Preheat oven to 425 degrees F.

Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.

Yield: 6 servings

Preparation time: 5 to 10 minutes

Cooking time: 15 minutes

Ease of preparation: easy