LeBron James Grilled Mahi Mahi Mango Salad

Ingredients:
3 lbs fresh Mahi Fillets skinned and portioned into 6-8 oz pieces.
1 T salt
1/2 t cayenne pepper
1 t Cracked black pepper
Fresh chopped cilantro
2 cloves minced garlic
3 T lemon juice

Procedures:
Preheat grill medium to high heat, clean grates and oil with towel.

Let fish stand in seasoning for at least 20 min before grilling.

Spray fish lightly with natural vegetable spray. Grill fish 2-3 minutes each side being delicate when turning. Reserve in pan for service.

Salad Ingredients:

1 bunch fresh spinach
1 head Romain lettuce
1 bunch watercress
1 ea mango peeled sliced thin
1 yellow bell pepper julienne cut
1 cup mung bean sprouts
1 cup chopped roasted almonds

Dressing Ingredients:

1/2 C champagne vinegar
1/2 C grape seed oil
1 C canola oil

1 peeled shallot

1 clove garlic
1 T sugar
1 t cracked black pepper
1/2 t salt
1 T lime juice
few sprigs fresh parsley

Dressing Prep Instructions:

Blend together with hand mixer or blender.

To serve:

Toss together the salad ingredients with the dressing.  Divide among 6 plates.  Place the grilled mahi mahi on top and serve.

Serves 6

Chicken Penne Bake

Ingredients:
2 chicken breasts, cooked & cubed
1 1/2 cup penne pasta
1 pkg fresh baby spinach (9 oz)
1 tsp dried basil
2 cups spaghetti sauce
1 can diced tomatoes (14.5 oz)
2 oz cream cheese
1 cup shredded mozzarella cheese
2 Tablespoons Parmesan cheese


Procedures:
Defrost chicken in fridge overnight.

Cook pasta according to package, adding spinach to boiling water for the last minute. Drain and set aside.

Heat chicken, basil, sauce and tomatoes in a large skillet. Bring to a boil. Decrease heat and simmer for three minutes. Stir in cream cheese.

Add pasta to chicken mixture and 1/2 cup mozzarella. Pour into 2 quart baking dish.

Bake uncovered at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake additional 3 minutes or until melted.

Servings: 4

Lawry's the Prime Rib's Creamed Spinach

Spinach base:

1/2 pound smoked bacon, finely chopped
1 bunch (about 10 small) green onions, finely chopped
1 onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon salt
3/4 teaspoon pepper
1 1/2 tablespoons butter

In a large skillet, cook the chopped bacon over medium-high heat until browned and crisp, stirring frequently, about 15 minutes.

To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes. Remove from heat.

Stir in the butter, then puree the mixture in a blender. (The base can be made ahead of time to this point and covered and refrigerated. Reheat before using.)

Creamed spinach:

Spinach base
1/4 cup plus 2 tablespoons flour
1 1/2 cups milk
3/4 cup half and half
2 pounds spinach, cleaned and chopped

Heat the spinach base in a large skillet over medium heat until warm. Gradually whisk in the flour until fully incorporated. Cook over medium heat for 10 minutes to cook out the flour taste,
stirring frequently.

While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.

When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring
frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.

Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.

Remove from heat and serve immediately. This makes about 4 1/2 cups creamed spinach.

Serves 6-8