GOOD TASTES.

Pillsbury Bake-Off Winner

Anna Ginsberg, 35, of Austin, Texas, captured the $1 million grand prize in the 42nd annual Pillsbury Bake-Off March 22 with her recipe for Baked Chicken and Spinach Stuffing. Her recipe was the winner in the Cooking for Two category, new to the contest this year. The mother of a 4-year-old daughter, Ginsberg competed against 98 other finalists (one finalist was unable to compete due to the impeding birth of her baby) in the competition in Orlando, Fla.

Although it calls for frozen cut spinach - and frozen waffle sticks along with syrup (which sounds a little weird) - to make the stuffing, the creation appealed to the judges for its unique twist on a traditional dinner.

Ginsberg was not new to the contest. She was a finalist in the last Bake-Off, held in 2004 in Hollywood.

Five additional category winners also earned $10,000 each for their recipes. For a list of the other winning recipes, go to pillsbury.com/ bakeoff.

Meanwhile, here's Ginsberg's $1-million-winning recipe.

- Natalie Haughton

BAKED CHICKEN AND SPINACH STUFFING

9 Pillsbury Dunkables frozen homestyle waffle sticks with 3 syrup cups (from a 1-pound 1.3-ounce box)

2 tablespoons peach preserves

1/2 teaspoon Worcestershire sauce

2 bone-in skin-on chicken breasts (1 pound)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon butter OR margarine

1/2 cup chopped onion (1 medium)

1/4 cup chicken broth 

1/2 teaspoon poultry seasoning

1/2 teaspoon chopped fresh sage

1 1/2 cups frozen cut-leaf spinach (from 1-pound bag), thawed, squeezed to drain well (Green Giant)

1 tablespoon beaten egg white

1 tablespoon chopped pecans

Spray a 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups (from waffles), preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.

Bake in a preheated 350-degree, uncovered, 25 minutes.

Meanwhile, toast waffle sticks as directed on box. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray a 1-quart casserole with cooking spray (OR use a 9x5-inch nonstick loaf pan; do not spray). In a 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up and moistening waffle pieces. Sprinkle with poultry seasoning and sage. Remove from heat; stir in spinach. Cool about 5 minutes. Stir in egg white and pecans.

Spoon stuffing into casserole; place in oven with chicken. Bake uncovered 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170 degrees) and stuffing is thoroughly heated. Serve chicken with stuffing, spooning remaining sauce in pan over chicken. Makes 2 servings.

Coca-Cola Blak Debuts

Coca-Cola Blak, an innovative pick-me-up drink, debuts in the U.S. on Monday. (The company rolled out the product in France in January.) The carbonated fusion beverage (as the bottle notes) or coffee-infused soda is packaged in a sleek, stylish black/brown/gold resealable 8-ounce bottle and is designed to appeal to adult consumers looking for an indulgent and revitalizing alternative to other beverages.

Each bottle contains 45 calories, 0 grams total fat, 30 milligrams sodium and 12 grams carbohydrate. The company describes the product this way: "Imagine the refreshing taste of an ice-cold Coca-Cola that finishes with a rich essence of coffee." Some tasters likened it to a carbonated coffee - and gave it a thumbs-up served over ice. Look for it a supermarkets and other stores in individual bottles or four-packs. Suggested retail is $1.69 per bottle.

Complimentary Peet's Coffee & Tea

In conjunction with Peet's Coffee & Tea, Inc.'s 40th anniversary in April, the specialty coffee company is inviting customers to a series of in-store tasting events. April 3-30, from 1 to 3 p.m. daily, stop by and sample complimentary brewed coffee and tea. In addition, you'll receive 1/2 pound of fresh beans free with any purchase of beans (minimum 1/2 pound) all day every Friday during April. The stores also will be holding home brewing workshops and comparative tastings on Saturday and Sunday afternoons (check for locations near you at peets.com/stores).

- N.H.

Kobe Beef Burgers

Kobe beef, known for its rich, buttery flavor, is turning up in all kinds of restaurants these days - and no longer just the high-end ones. Ruby's Diner (Woodland Hills and other Southern California locations) recently unveiled both a Kobe burger (on a bun with lettuce, tomato, mayo) and a Kobe chopped steak, priced at $9.99 and $10.99, respectively. The restaurant buys its Kobe beef from a purveyor in Oregon.

We also noticed a Kobe beef burger on the menu recently at Cheesecake Factory.

So now you can give the beef a try at an affordable price. Who's next?

- N.H.

CAPTION(S):

3 photos

Photo:

(1) ANNA GINSBERG

(2) no caption (Coca-Cola Blak)

(3) no caption (Kobe Beef burger)