Sorry for the Interruption...

Today is Date Night. If you just been reading to see the pictures from our cruise, I apologize for this interruption.

I saw Rachel Ray make this one day last week and thought it sounded (to use her language) Yum-O.

Balsamic-Orange Glazed Chicken
Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning
• 2 to 3 sprigs fresh rosemary, leaves chopped
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

On a different episode of 30 Minute Meals I saw her make these:

Italian Horns
Ingredients

• 1 brick cream cheese
• 1 cup ricotta cheese
• 1/2 cup jarred green olives with pimiento drained very well
• 1 clove garlic, grated or finely chopped
• 8 slices prosciutto di Parma
• 8 slices Genoa salami
• 8 slices copicolla (hot ham)
• 8 sesame bread sticks
• 8 celery sticks, ribs halved lengthwise, leafy tops intact

Directions

Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.

To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.

Arrange a platter with antipasti and garnish with a pile of Italian horns.

So, I will be serving the Italian Horns as our appetizer (with cocktails, of course) and the orange balsamic chicken thing for dinner. The chicken will be accompanied by couscous and sugar snap peas.

Dessert is entirely store bought. Either Rice Pudding or apple turnovers.

Now I will return you to your regularly scheduled cruise update.