Friday, June 13, 2008

Review: New line of Kraft dressings

We get a lot of products through here to review -- lots of them from frequent flyers in the food world. Many times a company says they're retooling a product . It's ballyhooed as "new and improved" and all that, but then nothing comes to pass when you actually taste it.

This isn't the case with Kraft's new salad dressing line. (Our family favorite: Green Goddess -- a blowback from the 1970s that is as well done in this bottle as I've ever made it.) The flavors are fresh and worth any uptick in cost. Seriously. This stuff could pass for homemade. And the new bottle design is easy to hold -- even for a 5-year-old.

And, although folks have been using salad dressings as marinades for years, I admit I've been late coming to that party. However, some simply home-cooked meals can benefit greatly with a bit of gussying up.

Mediterranean Chicken
Prep Time:5 min
Total Time: 20 min
Makes: 4 servings

2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (1 lb.)
1 small onion, chopped
1 tsp. dried oregano leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, drained
1/4 cup Sun-Dried Tomato Dressing
2 tsp. minced garlic
1/4 cup sliced stuffed green olives

COOK rice as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 min. on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 min. or until chicken is cooked through (165ºF), turning chicken after 3 min. Stir in olives.
SPOON rice onto serving platter; top with the chicken and sauce.

Zesty Grilled Veggies
Prep Time:10 min
Total Time:20 min
Makes:8 servings

Ingredients:4 medium zucchini, cut diagonally into ½ inch-thick slices
3 each: red and yellow peppers, cut into ½ inch-wide strips
1/4 cup Zesty Italian Dressing
1/4 cup Grated Parmesan Cheese

PREHEAT grill to medium heat. Place vegetables in grill basket.
GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
ADD dressing; toss to coat. Sprinkle with cheese.