This time around the dish of choice is tender chicken thighs filled with a tasty stuffing made with soft bread, onions, crab meat, celery and some more things.

Ingredients
1 tbsp vegetable oil
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 (6 ounce) can lump crabmeat, drained
2 tbsp dry sherry
1/2 tsp poultry seasoning
1/4 tsp ground black pepper
2 1/2 cups white bread cubes
1 1/2 tbsp minced garlic
6 boneless chicken thighs, with skin
1/2 tsp garlic salt
1/2 tsp onion powder

Directions:
Heat the vegetable oil in a large skillet over medium heat. Add the celery and onion and cook and stir until soft or for about 5 minutes. Remove the pan from the heat and season with poultry seasoning and pepper. Add the crab meat, sherry and bread cubes and stir until everything is well blended.

Preheat a grill to medium heat.

Lay the chicken thighs out on a clean surface with the skin side down. Spread the crab meat evenly on top of each one. Roll up the chicken and secure with toothpicks.

Now place the stuffed thighs seam side down onto the grill and season with garlic salt and onion powder. Cover and allow to cook for 20 minutes to half an hour, turning it occasionally to allow it to cook. When the juices begin to run clean when pierced with a fork is when the chicken is done. It can now be removed from the grill ad served.

You can put a slightly smaller amount of bread cubes into the mixture if the thighs are small. You could also use breast pieces for this dish. They would work just as well.

Yield: Makes 8 servings

Ingredients:
2 pounds lean ground beef (15 percent fat)
1 pound coarsely grated whole-milk mozzarella cheese
1 pound sweet Italian sausages, casings removed, meat crumbled
2 cups chopped fresh basil
2 cups fresh breadcrumbs made from crustless French bread
1 medium onion, chopped
1 cup chopped drained oil-packed sun-dried tomatoes
5 garlic cloves, minced
1 1/2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
1 cup tomato sauce, divided
3 large eggs, beaten to blend
1/2 cup dry red wine

Directions:
Preheat ove to 375°F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.

Yield: Makes 4 main-course servings
Active Time: 20 min
Total Time: 2 hr

Ingredients:
4 Russet (baking) potatoes (2 lb)
2 cups coarsely chopped cabbage (1/2 lb)
1/2 cup whole milk
6 oz sliced cooked corned beef, coarsely chopped (1 1/4 cups)
3/4 stick (6 tablespoons) unsalted butter, melted

Directions:
Put oven rack in middle position and preheat oven to 400°F. Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.

While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.

Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.

Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.

This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with Green beans sautéed with mushrooms, and mashed potatoes with chives.
Yield: Makes 4 servings

Ingredients:
1/4 cup chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
2 large garlic cloves, finely chopped
8 lamb loin chops (about 1 1/2 pounds total)
2 tablespoons olive oil, divided
1 sweet onion (such as Vidalia), thinly sliced
2 tablespoons herbed white wine vinegar

Directions:
Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium.

Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.