Fiesta Pork & Pepper Jack Rice

Give your pork a kick with this quick and easy dish. Makes 2 big servings... or can easily be doubled for more!

Serve up on some Southwest tortillas for a great party food or changeup for leftovers. Yum!


Ingredients:
2 T EVOO
About 3/4 lb. boneless pork loin, halved lengthwise & thinly sliced crosswise
1/2 T chili powder *I use Penzeys Medium Hot Chili Powder
Salt & pepper
1/2 a red bell pepper, cut into strips
1/2 bunch green onions, green part thinly sliced & white part finely chopped
1 C rice
1/4 C heavy cream
About 1 C shredded pepper jack cheese
1 C corn kernels

1. In a medium pot, start 2 C water to boil while you prep your veggies & meat. When water boils, salt it & add rice, reduce heat & cover.
2. In a large skillet over med-high heat, swirl 1 T EVOO to coat the pan. Add pork in a single layer then season with chili powder, 1/4 tsp salt & 1/8 tsp pepper. Cook, stirring, until browned, 2-3 min. Transfer pork & any juices to a bowl & set aside.
3. Add remaining 1 T EVOO, bell pepper & finely chopped green onion to skillet & cook, stirring, until crisp-tender, about 2 min. Add corn & cook a minute longer.
4. Remove rice from heat when done. In a small saucepan, heat cream over medium heat & stir in cheese. Stir frequently until cheese is melted & you have a creamy sauce then stir into rice & keep warm.
5. Return pork & any juices to the skillet & cook until heated through. Stir in sliced green onions then serve with rice.

Bowties & Brussels Sprouts

Brussels sprouts generally don't get the most positive reviews but this recipe just might change your mind! This is a light but tasty dish that could serve as a main course or side dish. This recipe makes about 4 side servings. Enjoy!

Ingredients:
About 1/3 pound brussels sprouts, trimmed & halved or quartered
** Fresh is great but sometimes hard to find. You can use frozen, just let them thaw out 1st.
1 T EVOO
Salt & pepper
1/2 pound bowtie pasta
1 T butter
About 1/3 C honey roasted almonds, finely chopped
2 oz crumbled feta cheese

1. Preheat the oven to 400°. On a baking sheet, toss the brussels sprouts with the olive oil then season with salt & pepper. Roast, tossing occasionally, until browned, about 15 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 C of the cooking water.
3. Return the pasta & reserved water to the pot. Stir in the butter, brussels sprouts & almonds. Dish up & top with feta.

Broccoli Cordon Bleu Soup with Cheesy Toast

I've never been a swiss cheese fan but went out on a limb and tried it in this yummy soup. I found that baby swiss (find it in the deli) has a milder flavor and I like it! Anyone can make this soup! Super easy, one pot dinner in 30 minutes... Makes 2 big bowls full.

Ingredients:
1 T EVOO
1 small onion, chopped (about 1 heaping cup)
Kosher salt & freshly ground black pepper
1 Yukon gold potato, finely chopped
1 3/4 C water
2 C fresh roughly chopped broccoli
1 1/2 C shredded baby swiss cheese
1 thick slice ham, cut into small cubes (about 1 C)
1/4 C heavy cream
4 slices ciabatta bread
2 T light mayo or miracle whip

1. Heat EVOO over medium heat in a medium sized pot. Add onion, season with salt & pepper and cook about 5 minutes, until onion is tender. Stir frequently.
2. Add potato & water, cover & bring to a boil. Reduce heat & simmer about 5 minutes.
3. Add broccoli & continue to simmer until broccoli is just tender, about 7 minutes.
4. In a blender or food processor, puree 1/2 of the soup then add back to the pot.
5. Stir in 1 C cheese & ham. When cheese is melted, stir in cream & ham to heat through then lower heat & cover to keep warm.
6. In a small bowl, mix remaining cheese with mayo and spread onto bread. Place under the broiler until cheese is bubbly and starts to brown. Serve along side soup.