This tasty tenderloin beats all at a cookout! Strawberries and avacado in the salsa help cool the heat of the pork.
1 Large onion, sliced
1/2 cu chipotle peppers in adobo sauce, chopped
1/4 cup lime juice
3 garlic cloves, minced
3 to 4 pork tenderloins (1 pd each)
5 cups sliced fresh strawberries
1/4 cup thinly green onions
1/4 cup minced fresh cilantro
1/4 cup lime juice
1/4 tsp salt
1 medium ripe avocado, peeled and chopped
1. In a large resealable plastic bag, combine the onion, peppers, lime juice and garlic; add pork. Seal the bag and turn to coat; refrigerate for at least 1 hour.
2. Prepare grill for indirect heat or you may place in a skillet. Drain and discard marinade. Grill or cook pork, covered over indirect medium heat for 10-13 minutes. Let stand for 5 minutes before slicing.
3. For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with the pork.
ROASTED CHIPOTLE PORK TENDERLOINS;
Marinate as directed. Drain and place tenderloins on a rack in a shallow roasting pan. Bake uncovered at 425 for 25-30 minutes or until a meat thermometer reads 160. Serve with salsa.
1 cup fat free or 1% milk
1 cup water
2 lipton cup size regular or decaffeinated tea bags
1 tbsp. sugar or to taste
1 tsp chocolate syrup
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
Bring milk and water just to a boil ina 2 quart saucepan. Remove from heat and add lipton cup size tea bags. Cover and brew 2-5 minutes. Remove tea bags and squeeze; stir in remaining inngredients. Serve immediately.
Makes 4 dozen
11oz box of vanilla wafer cookies, broken in to finely chopped crumbs
1 cup finely chopped pecans
1 cup confectioners sugar plus ½ cup for dusting
¼ cup unsweetened cocoa powder
⅓ cup light or dark rum
⅓ cup Karo light or dark corn syrup
In a large bowl stir together vanilla wafer crumbs, chopped pecans, confectioners sugar and unsweetened cocoa powder. Stir in rum and corn syrup until blended. Shape in to 1” balls and roll in confectioners sugar.
Store in a tightly covered container.
2 cups dried black-eyed peas
1 pound lean slab bacon or 1 pound meaty ham hocks
1 large onion, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
4 cups water or chicken broth
2 cups uncooked long-grain white rice
Salt and black pepper to taste
Before preparing dried beans, sort through them thoroughly for tiny pebbles or other debris. Soak, rinse, and drain dried black-eyed peas. Place black-eyed peas in a large soup pot over medium-high heat and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.
Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and red pepper. Add water or chicken broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender (do not boil as the beans will burst).
Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and pepper.
Makes 8 servings
1 small head red cabbage, thinly sliced
5 medium carrots peeled and shredded
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white, & green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds
4 teaspoons kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1. Salad: Toss cabbage and carrots with salt in colander. Drain in the sink until vegetables wilt, 1 to 4 hours. Rinse mixture thoroughly in cold water, dry in a salad spinner.
2. Dressing: Wisk vinegar, honey, mustard, celery seeds, salt and black pepper, to taste, together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
3. Quarter, core and shred the apple. Toss cabbage with apple, scallions and about a 1/2 cup of the dressing. Refrigerate until chilled, about 1 hour.
4. When ready to serve, toss watercress with the remaining dressing. Make a ring on a plater with the watercress, and mound the coleslaw in the middle of the ring.
Beefy Green Chile and Cheese Bake
This loaded casserole recipe has it all. Meaty, cheesy and packed to the brim with zesty ingredients, it will feed any hungry family. Easy to prepare and easy to enjoy, Beefy Green Chile and Cheese Bake is a must.
- 2 cups crushed tortilla chips
- 2 tablespoons water
- 1 large egg, slightly beaten
- 1 pound ground beef, cooked and drained
- 1 envelope dry onion soup mix
- 1 can (4-ounces) Ortega diced green chiles
- 1/2 cup Cheddar cheese, shredded and divided
- 1/2 cup Monterey Jack cheese, shredded and divided
- 1 1/2 cups Ortega salsa - homestyle recipe (medium)
- 1/2 cup green bell pepper, diced
- Preheat oven to 350 degrees F. Grease 9-inch square baking dish.
- Combine chips, water and egg in small bowl. Press into prepared baking dish; bake for 10 minutes.
- Combine beef, soup mix, chiles, ¼ cup cheddar cheese and ¼ cup Monterey Jack cheese in medium bowl. Spread over tortilla crust.
- Top with salsa, bell pepper, remaining cheddar cheese and remaining Monterey Jack cheese.
- Bake for 25 to 30 minutes or until cheese is melted.
- Fat: 12.6g
- Saturated fat: 5.8g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.6g
- Protein: 21.2g
- Carbohydrate: 14g
- Fiber: 0.8g
- Cholesterol: 119mg
- Iron: 2.6mg
- Sodium: 557mg
- Calcium: 104mg
- 1 1/2 ounces French Bread, torn into pieces
- 1/2 cup ketchup, divided
- 1 cup coarsely chopped onion
- 5 tablespoons chopped fresh flat-leaf parsley, divided
- 1/4 cup nonfat buttermilk
- 1 tablespoon minced fresh garlic (about 3 cloves)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 ounces sharp cheddar cheese, diced
- 2 large eggs, lightly beaten
- 1 pound ground sirloin
- Cooking spray
- 1. Preheat oven to 350°.
- 2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350° for 6 minutes or until lightly toasted; cool. Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined.
- 3. Transfer the mixture to a 9 x 5inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160°. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.