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.

French Onion Dip Hoagies

If making French Dip sandwiches ever intimidated you, this is the recipe that will change your mind! Super simple and OH so good. :) Recipe courtesy Rachael Ray's Weekly Menu Planner

Ingredients:
3 1/2 T EVOO
1 yellow onion, thinly sliced
Salt & pepper
4 oz. cream cheese
4 - 6" hoagie rolls, split and toasted
About 1 1/4 lb. flank steak, thinly sliced

1. In a large skillet, heat 1 1/2 T EVOO over medium heat & add onions, season with salt & pepper and cook until golden, about 10 minutes.
2. Meanwhile, toast rolls & spread with cream cheese then top with onions.
3. Remove any remaining onion from skillet & heat remaining 2 T EVOO over med-high heat. Add the steak, season with salt & pepper & cook, stirring, until barely pink, 2-3 minutes.
4. Place a layer of meat on top of onions then pour any pan juices over. Place roll tops and serve!

Mexican Fritatta

Two words - EASY and YUM! :)

Ingredients:
5 oz pork chorizo
1/2 red onion, chopped
1 red bell pepper, diced
2 Yukon Gold potatoes, diced into small cubes
6 eggs, beaten
6 oz mozzarella cheese, shredded
salt & pepper
EVOO

1. Preheat oven to 375 degrees.
2. In a nonstick skillet, heat about 1 T EVOO over medium heat then brown chorizo, breaking up as it cooks, about 5 minutes.
3. Add onion & cook until just starting soften, 3-4 minutes.
4. Add bell pepper & cook until crisp tender, about 3 minutes.
5. Remove chorizo mixture to 8x8" baking dish & set aside.
6. Heat 1-2 T EVOO in same skillet then add potatoes, salt & pepper, cooking until golden brown & fork tender.
7. Return chorizo mixture to skillet & blend everything together, then place in baking dish.
8. Blend about 2/3 cheese with eggs, pour over potatoes & mix together. Top with remaining cheese & bake about 15 minutes, until eggs are set.

KITCHEN NOTE: Chorizo can be hard to find sometimes. Try substituting a spicy smoked sausage, halved & thinly sliced or diced.

Easy Oven-roasted Chicken & Veggies

This is a quick & easy weeknight dinner!

Ingredients:
About 4-5 pounds chicken pieces on the bone
5-6 carrots, cut in 2 and halved lengthwise
1 onion, quartered or cut into large chunks
salt & pepper
EVOO
2 C long grain rice
1/4 C chopped fresh parsley
2 oz slivered almonds

1. Preheat oven to 450 degrees and arrange chicken, carrots & onion in a single layer on foil lined baking sheet. Drizzle with EVOO & toss to coat. Salt & pepper everything and roast in oven for about 30 minutes, until juices run clear.
2. Meanwhile, salt 4 C water and add rice. Bring to a boil, reduce heat & simmer about 20 minutes, until rice is done. Stir in parsley & almonds.
3. Arrange chicken & veggies over rice on a serving platter and pour pan juices over the top.

**Substitution note: In place of rice, add small red potatoes, halved to veggies for roasting!

Enjoy!

Pork with Roasted Lemon-Apple Relish

I must say that I wrinkled my nose at this one but tried it anyway and it's delicious!! Courtesy of Rachael Ray's weekly menu planner.

2# boneless pork loin roast
3 T EVOO
Salt & pepper
1 lemon, thinly sliced crosswise & seeded
1 red onion, thinly sliced
1/2 tsp sugar
1/2 C apple juice
1/4 C raisins
1 green apple, cored & cubed (about 1")
1 tsp sherry vinegar (didn't have any so used apple cider vinegar and it was fine)

1. Preheat oven to 425. Place pork on one side of large baking dish, rub with 1 T EVOO & season with salt & pepper.
2. On the other side, combine lemon, onion, 1 T EVOO & sugar. Season with salt & pepper & toss together. Arrange in an even layer, putting lemons on top.
3. Roast until pork reaches 150 degrees & lemon slices are browned around the edges, about 30 minutes. Remove from oven, tent pork with foil & let rest.
4. Transfer lemon mixture to a cutting board and chop.
5. In a medium bowl, combine apple juice and raisins and microwave for 1 minute. Stir in lemon mixture, apple, vinegar & remaining 1 T EVOO. Season with salt & pepper if needed.
6. Thinly slice pork and serve with relish and a side of your choice.