Easy-to-prepare entrees will wow holiday guests


POSTED: Wednesday, December 23, 2009

So many of us are hosting holiday parties this weekend or next, we've decided to offer easy-to-prepare entree recipes that have a “;wow”; factor to them.

These recipes don't require a lot of time in the kitchen or money out of your wallet, but they nonetheless are sure to please your lucky dinner guests.

Here's wishing you and yours a safe and happy holiday season!



3 tablespoons dry Coleman's English Mustard
2 tablespoons soy sauce
1 tablespoon garlic salt
3/4 teaspoon ground black pepper
3 pounds pork loin roast
1 large onion, cut into wedges
1 cup chicken broth

Preheat oven to 375 degrees. In small bowl, mix together mustard, soy sauce, garlic salt, and pepper. Let sit 5 minutes to form soft paste.

Score diamond pattern on top of pork loin roast. Spread mustard paste all over roast and place on rack in roasting pan. Arrange onion wedges around roast.

Roast for 1 hour or until meat thermometer registers 160 degrees. Remove from oven and let rest for 10 minutes.

Remove rack from pan. Add 1/2 cup of chicken broth to drippings in pan and loosen browned bits; pour drippings and broth into saucepan. Add remaining 1/2 cup chicken broth and bring to boil. Reduce heat and simmer, uncovered, until mixture is reduced and syrupy.

Skim off excess oil. Slice pork into thin slices; serve with onion wedges and sauce. Serves 6.

Approximate nutritional analysis, per serving: 500 calories, 31g total fat, 10 g saturated fat, 150 mg cholesterol, 1100 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar, 48 g protein.



1 pound shrimp
1 pound clams
2 pounds chicken pieces
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano leaves
3 tablespoons olive oil
1-1/2 cups converted or long grain rice
1 can (14-1/2 ounces) chicken broth
1 cup water
1/2 cup chopped onions
1 clove garlic, minced
1/2 teaspoon saffron
1 package (10 ounces) frozen peas
3 pimientos, cut into strips

Shell and clean shrimp. Wash clams. Season chicken pieces with salt, pepper and oregano.

In large skillet, heat olive oil; brown chicken.

In bowl, combine rice, chicken broth, water, onions, garlic and saffron. Pour mixture around chicken pieces, being sure all rice is submerged in liquid. Cover, bring to boil, lower heat and simmer 20 minutes.

Add shrimp, clams, peas and pimiento. Cover and cook for 10 more minutes. Allow paella to stand for 20 to 25 minutes before serving. Serves 6.

Approximate nutritional analysis, per serving (weight is based on clams in shell and skinless boneless chicken pieces of 1/2 thigh and 1/2 breast): 530 calories, 12 g total fat, 2 g saturated fat, 250 mg cholesterol, 1000 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g sugar, 55 g protein.


For more recipes from Hawaiian Electric Co., visit www.heco.com.