Join “Jayni’s Kitchen” this week for “Last-Minute Magic: Three Quick-Fix Meals.”

Host Jayni Carey will prepare the following recipes: Chili-Glazed Chicken Tenders served with Jasmine Rice and Snow Peas with Sesame Oil, Pan-Seared Strip Steaks with Potato, Sun-dried Tomato and Arugula Salad, Frittata with Bacon, Peas and Cheese, and Apple Yogurt Salad.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Chili-glazed chicken tenders

Chili Marinade:

3/4 cup sweet chili sauce

2 to 4 teaspoons garlic-chili sauce (depending on hotness)

3 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons fresh ginger, peeled and shredded

1 1/2 to 2 pounds chicken tenders

3 green onions, thinly sliced

Seasoned rice vinegar (optional)

Chili Marinade: In a small bowl, combine the sweet chili sauce, garlic-chili sauce, soy sauce, sesame oil and shredded ginger.

Pour about one-third of the Chili Marinade into a 10-inch braising pan or skillet with a lid. Place the chicken tenders in the pan. Pour the remaining marinade over the chicken and turn gently to coat. Heat the mixture over medium heat until the marinade comes to a full simmer. Cover the pan and reduce the heat to medium-low. Cook the chicken for 12 to 15 minutes, until cooked through. Transfer the chicken from the marinade to a platter. Raise the heat to medium and simmer the marinade, stirring frequently, until the mixture is reduced by half and thickens slightly, 3 to 4 minutes. Return the chicken tenders to the pan and stir gently to coat with the sauce. Garnish the chicken with chopped green onions and sprinkle with seasoned rice vinegar, if desired. Serve over Jasmine Rice and Snow Peas with Sesame Oil (recipes follow). Serves 4 to 6.

Option: For more intense flavor, place the chicken tenders in a 9-inch baking dish and cover with the Chili Marinade. Cover and refrigerate for 8 hours, or overnight.

Jasmine rice

1 cup jasmine rice

1 1/3 cups water

Pinch of salt (optional)

Rinse the jasmine rice in a bowl of cold water to remove the starch. Drain well. Place the rice in a saucepan. Add the water and a pinch of salt, if desired. Bring the mixture to a boil over high heat, stir, cover and reduce the heat to the lowest setting. Steam-cook the rice until all of the water has been absorbed and the rice is tender, about 15 minutes. Let the rice stand, covered, for 10 minutes before serving. Serves 4.

Snow peas with sesame oil

6 ounces fresh snow peas, strings removed

1 tablespoon sesame oil

Sea salt

Bring a pot of water to a boil. Add the snow peas and cook for 1 to 2 minutes, just until tender-crisp. Drain the snow peas and place them on a platter. Drizzle with sesame oil and sprinkle with sea salt. Serves 4.

Pan-seared strip steaks with salad

12 ounces baby Dutch yellow potatoes, fingerling potatoes or small red new potatoes, rinsed

1/2 cup (approximately 12) sun-dried tomatoes in oil, drained and thinly sliced

1 7-ounce can sweet corn kernels, drained

4 tablespoons olive oil, divided

1 medium onion, cut in half and thinly sliced

Salt and black pepper, to taste

2 or 3 8-ounce strip steaks, about 3/4-inch thick, fat trimmed

4 to 5 ounces baby arugula, rinsed and drained

3 tablespoons tomato oil (from jar of sun-dried tomatoes)

2 to 3 tablespoons red wine vinegar, to taste

Bring a pot of water to a boil over high heat. Add the potatoes and cook until tender-firm. Drain the potatoes, cool briefly and slice them in half or into bite-size pieces. Place them in a large salad bowl. Add the sliced sun-dried tomatoes and corn kernels. Heat 2 tablespoons of olive oil in large skillet over medium-low heat. Add the onion slices and cook until tender and lightly browned, 3 to 4 minutes. Transfer the cooked onions to the salad bowl. Season the mixture lightly with salt and pepper and toss to combine. Set aside.

Add the remaining 2 tablespoons of olive oil to the skillet and heat over medium-high heat. Season the steaks with salt and pepper and sear for 3 to 4 minutes, until browned. Turn the steaks over and sear for 2 to 3 minutes more for medium-rare, or until desired doneness is achieved. Transfer the steaks to a cutting board, tent with aluminum foil and let rest for 5 minutes.

Add the arugula to the salad bowl. Drizzle 3 tablespoons of the tomato oil over the salad mixture and toss gently to coat all ingredients. Sprinkle 2 to 3 tablespoons of red wine over the mixture, toss and season with additional salt and pepper if needed.

Divide the salad among four dinner plates. Slice the steaks into 1/2-inch slices and arrange on or around each salad. Serves 4.

Frittata with bacon, peas and cheese

4 bacon strips

1/2 medium onion, thinly sliced

8 eggs

1/3 cup frozen petite peas, partially thawed

2 ounces (about 3/4 cup) double Gloucester or cheddar cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

Chop the bacon into 1-inch pieces and fry in a 12-inch nonstick skillet (with an oven-proof handle) over medium heat. Transfer the bacon pieces to a small plate. Remove all but 1 tablespoon of bacon drippings from the pan. Add the sliced onion and cook over medium heat, turning often, until softened and lightly browned. Whisk the eggs together in a large bowl until well-blended. Add the reserved bacon, peas, cheese, salt and pepper, and stir to combine. Pour the egg mixture over the onions in the skillet. Using a heat-proof rubber spatula, push the edges of the egg mixture toward the center while tilting the skillet to allow the uncooked egg to run out toward the edges of the skillet, until the eggs are mostly set with a moist top, about 3 minutes. Place the skillet under the oven-broiler and broil for 2 to 3 minutes, until the top is golden and set. Cut into four wedges and serve immediately. Serves 4.

Serving suggestion: Serve the frittata with a simple green salad.

Apple yogurt salad

4 cups (3 to 4 medium) tart red apples

1 cup celery, chopped

1/2 cup walnuts, chopped

2 6-ounce cartons apple yogurt

Core and chop the apples, leaving the peelings on. Place them in a large serving bowl and add the chopped celery and walnuts. Fold in the yogurt. Serve immediately, or cover and chill until ready to serve.

Serves 6 to 8.

Option: 1/2 cup sliced, seedless grapes, or 1/4 cup raisins may be used in place of the walnuts.

– Recipes by Jayni Carey