Costco Connection - October 2010

Autumn Herbed Chicken
with Fennel and Squash

RECIPE

Member

PUBLICATIONS INTERNATIONAL, LTD.

Season chicken on all sides with salt and pepper, then lightly coat with flour. Heat oil in skillet over medium heat until hot. Brown chicken in batches to prevent crowding. Brown on each side 3 to 5 minutes, turning once. Remove with slotted spoon. Transfer to a slow cooker.

Add fennel, squash and thyme. Stir well to combine. Add walnuts, if desired, broth and cider. Cover; cook on low 5 to 7 hours or on high 2½ to 4½ hours.

Serve over rice or pasta and garnish with basil and fresh rosemary. Makes 6 servings.

3 to 4 pounds chicken thighs Salt and black pepper, to taste All-purpose flour, as needed

2 tablespoons olive oil

1 fennel bulb, thinly sliced
½ butternut squash, peeled, seeded
and cut into ¾-inch cubes

1 teaspoon dried thyme ¾ cup walnuts (optional)

¾ cup chicken broth ½ cup apple cider or juice Cooked rice or pasta ¼ cup fresh basil, sliced into ribbons

2 teaspoons fresh rosemary, finely minced

6 pieces Kirkland Signature™ fully cooked bacon 1½ cups raw spinach, chopped

1½ cups Santa Barbara* Mango & Peach Salsa 1 carton Kirkland Signature Real Egg product Chopped parsley or dill, for garnish

Cut and heat bacon in large nonstick pan. Use a paper towel to remove excess grease before adding chopped spinach. Cover and cook until the spinach is reduced in size. Add mango-peach salsa and stir; add egg product and stir again. Cover and cook on low heat until omelet is firm; top with grated cheese and/or parsley or dill. Serve hot. Serves 8.

*Brands may vary by region; substitute a similar product.

Note: This recipe is gluten-free and is low in calories, fat, sodium and cholesterol, and high in vitamins A, C, B12 and K, riboflavin, beta carotene and protein.

Mango/Peach Omelet

Mary DeBernardis is a registered dietitian and licensed nutritionist who shops at her local Costco in Bozeman, Montana.

Hearty Beef Short Ribs

2½ pounds boneless chuck short ribs 1 to 2 tablespoons coarse salt 1 to 2 tablespoons pepper 2 tablespoons olive oil, divided 2 carrots, cut into ¼-inch dice 2 celery stalks, cut into ¼-inch dice 1 large yellow onion, cut into ¼-inch dice 3 garlic cloves, minced 3 bay leaves 1/3 cup red wine 1/3 cup crushed tomatoes 1/3 cup balsamic vinegar

Season ribs with salt and pepper. Drizzle with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a large skillet. Cook ribs until just browned, about 2 to 3 minutes per side. Transfer ribs to a slow cooker. Add carrots, celery, onion, garlic and bay leaves.

Combine wine, tomatoes and vinegar in a small bowl. Season with salt and black pepper, if desired. Pour mixture into slow cooker. Cover; cook on low 8 to 9 hours or on high 5½ to 6 hours, turning once or twice, until meat is tender and falling off the bone.

Remove ribs from the slow cooker. Process sauce in blender to desired consistency. To serve, pour sauce over ribs. Makes 6 to 8 servings.

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