Crock Pot Salsa Verde Chicken

Ingredients

• One Crock Pot (slow cooker) or this wouldn't be a crock pot chicken!  
• 1 small can of green chilies
• 1 small can Diced Jalapenos
• 1 large can Salsa Verde (green salsa)
• 3-4 garlic cloves whole
• 3 chicken breasts
• Fresh ground salt and pepper to taste (substitute Mrs. Dash Original Recipe)
• Ground cumin (start small and taste and add while cooking).

Directions

1. Slice chicken breasts in half length-wise, so the breasts are thinner.
2. Rub the chicken breasts with the fresh ground salt and pepper and cumin.
3. Place the chicken breasts inside the slow-cooker and pour the can of green chilies and jalapeños over the chicken breasts.
4. Pour Salsa Verde to completely cover the chicken breasts.
5. Toss in the garlic cloves basketball-style from 3 feet away.
6. Cook for about 6 hours on Low.
7. The last 15 minutes, shred the chicken breasts with two forks, or three forks if you are really good!
8. Put chicken back into the crock pot for the 15 minutes on High.
9. Serve with typical garnish... tortillas, avocado, diced red onions and cilantro, and of course Mexican beer.

Marinated Cheese

Ingredients

• 1 (8 oz) block of Cheddar Cheese
• 1 (8 oz) package Cream Cheese

Marinade

• 1/2 Cup Olive Oil
• 1/2 Cup White Wine Vinegar
• 3 Tablespoons Parsley, chopped
• 1 stalk Green Onions, minced
• 4-6 cloves Garlic, minced
• 1 (2 oz) jar diced Pimientos drained
• 3/4 teaspoons dried Basil
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt (optional)
• 1 teaspoon sugar (optional)
• 1 jalapeno pepper diced (optional)

Directions

1. Combine all Marinade ingredients in a jar, cover tightly, and shake vigorously.
2. Make sure cheese is well chilled (put in freezer for 15 minutes). Cut block of cheddar in half lengthwise, then cut into 1/4" thick slices.
3. Cut Cream Cheese using the same procedure above.
4. Arrange cheese slices alternately (Cheddar, Cream, Cheddar, Cream ...) in a shallow baking dish, standing them in their edge.
5. Pour marinade over cheese slices. Cover and refrigerate for at least 8 hours.

Serve with crackers, or just pop them in your mouth when nobody is looking. This was served at a party and I embarrassingly ate about half the plate. It was sooooo good!!

Jerky Marinade

Ingredients

• 1 lbs Beef cut into thin 1/4" strips
• 1/4 Cup Lite Soy Sauce
• 1/4 Cup A1 sauce
• 1/4 teaspoon ground pepper
• 1 Tablespoon Worcestershire
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Liquid Smoke
• 1 teaspoon Mrs Dash Extra Spicy seasoning

Directions

• Mix all ingredients well in a bowl.
• Place meat strips and marinade in seal-able plastic ziplock bag.
• Mix around to coat meat.
• Refrigerate for up to 24 hours
• Mix meat and marinade through plastic bag and rotate bag every few hours to keep meat coated.

Dehydrate in dehydrator until the meat is mostly dried, but still slightly moist. This is up to you how much you want to dry the meat.

Chicken Dip

Ingredients

• 4 oz Cream Cheese
• 1/4 cup Ranch Dressing
• 1/4 cup Wing Sauce
• 1/2 cup shredded cheddar jack cheese
• 1 cup shredded chicken breast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Mrs Dash Extra Spicy Seasoning or 1/4 teaspoon crushed red pepper
• Flat-leaf parsley leaves, chopped
• Tortilla chips

Directions

1. Preheat oven to 350F.
2. In medium bowl, combine all ingredients except 1/4 cup cheddar-jack cheese and the parsley and mix thoroughly.
3. Spoon into small baking dish and top with remaining cheddar-jack cheese.
4. Back 20 minutes, or until cheese is bubble.
5. Garnish with parsley.

Lemon Caper Scallops

Ingredients

• 10 large scallops
• 5 Tablespoons butter
• 1 Lemon, for garnish and juice.
• 2 Tablespoons capers
• 2 Tablespoons Parsley chopped
• 2 cups sliced mushrooms
• 1 cup white wine
• 3-4 cloves garlic
• 1/2 teaspoon Mrs Dash Garlic and Herb
• 1 teaspoon red chili powder

Directions

1. Season scallops with Mrs Dash Garlic and Herb
2. In large skillet, melt 1 Tablespoon butter over medium high heat.
3. Add seasoned scallops, cook until golden (about 3 minutes). turn often.
4. Transfer to plate.
5. Melt remaining butter.
6. Add capers, squeeze lemon juice to taste, garlic, mushrooms and parsley and anything else on the counter. Season with Garlic and Herb and Chili powders.
7. Cook on medium heat for 1 minute and add white wine and scallops.
8. Bring to a boil and simmer to reduce wine to one-half.
9. Squeeze lemon juice over scallops when served to taste.

Updates January 2020

General Tso Chicken

Ingredients

• 1 egg white
• 5 Tablespoons cornstarch
• 3-1/2 teaspoon soy sauce
• 1 teaspoon ground ginger
• 1 lb skinless, boneless chicken breasts cut into 3/4 inch pieces
• 1 teaspoon sesame oil
• 2 Tablespoon honey
• 1-1/2 Tablespoons rice vinegar
• 3 Tablespoons vegetable oil
• 1 bunch green scallions sliced thin
• 4-6 cloves garlic chopped
• 1 jalapeno chopped (optional) Or better yet... One Habanero chopped.
• 1 head steamed broccoli
• 2 cups cooked rice

Directions

1. Cook Chicken first and while it is cooking make the coating and sauce.
2. Heat wok over medium high heat and add 1-1/2 Tablespoon oil to coat. 
3. Carefully add chicken (it might splatter hot oil), into a single layer. 
4. Cook turning once until meat is no longer pink (about 5 minutes).
5. Add scallions, jalapenos and garlic and stir fry for about a minute.
6. Combine sesame oil, remaining 1-1/2 Tablespoons soy sauce, 1 Tablespoon corn starch and 1/2 Tablespoon ginger. Stir in the honey and vinegar.
7. When chicken is cooked, add sauce to wok. Cook about 2 minutes, stirring to coat chicken.
8. Whisk the egg white, 4 Tablespoons cornstarch, 1 teaspoon Soy Sauce and 1/2 teaspoon ginger to make the coating.
9. Stir coating into the chicken until coated and sauce thickens (about 2 minutes).
10. Server with rice and steamed broccoli.

Jalapeno Poppers Dip

This dip actually tastes like jalapeno poppers.

Ingredients

• 2 - 8 oz packages of cream cheese at room temperature
• 1 cup mayonnaise
• 1 cup shredded Mexican Blend cheese (Monterrey Jack / Cheddar)
• 1/2 Parmesan cheese
• 1 or 2 - 4 oz can chopped Green Chiles - do not drain
• 1 or 2 - 4 oz can diced Jalapenos - do not drain

• 1 cup Panko bread crumbs
• 1/4 - 1/2 cup Parmesan cheese
• 1/2 stick melted butter

Directions

1. Preheat oven to 375 deg F
2. Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
3. Spread dip into a greased casserole dish or pie pan.
4. In a separate bowl, combine Panko, Parmesan cheese and melted butter.
5. Sprinkle crumb mixture evenly over the dip.
6. Bake for 20 minutes until heated through and gently bubbling on the edges. Don't over cook.

Artichoke Dip

Ingredients

• 1 can non-marinated Artichoke Hearts, drained and diced
• 1 cup mayonnaise
• 1 cup shredded Mozzarella Cheese
• 1 cup Parmesan Cheese
• Lemon juice
• Garlic powder to taste
• 1/2 package cream cheese

Directions

1. Preheat oven to 350 deg F
2. Mix all ingredients together and spread evenly in a baking dish
3. Bake for 20-30 minutes

Serve with cut up toast squares or crackers.

Ed's Hot Wings

Ingredients

• 4 lbs bag of chicken wings (about 25 wings)
• 1 cup flour
• 2-3 eggs beaten - add about 1 Tablespoon water
• 1/4 cup Chile Powder
• 2 Tablespoons Garlic powder
• 1/4 teaspoon salt
• 2 teaspoons Mrs Dash Extra Spicy seasoning
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon jalapeno powder (optional)

     Wing Sauce

• 1 bottle of Texas Pete's or Franks Hot Wing Sauce
• 1/4 cup butter

• oil for frying

Directions

1. Preheat oven to 400 deg F.
2. (Optional) Remove chicken skin.
3. Thoroughly mix all powdered ingredients in a bowl.
4. Spray cookie sheet with non-stick oil.
5. Roll chicken wing in egg mixture and roll until coated in the flour mixture.
6. Place on cookie sheet.
7. Repeat until all wings are coated and on cookie sheet. Beat more eggs, if needed.
8. Allow coated wings to sit for 15-20 minutes before putting into oven.
9. In the meantime... Start heating the cooking oil on low.
10. Mix the butter and Wing Sauce in a pan and simmer until butter is melted.
11. Cook wings in oven 15 minutes, turn wings over and cook another 15 minutes.
12. Use a meat thermometer and measure thickest part of a couple of chicken wings and make sure temperature is at least 160 deg F.
13. About 5 minutes before taking the wings out of oven, put the cooking oil on high.
14. Remove wings from oven and when oil is hot, place wings in a single layer in the oil. Keep oil hot. Rotate the wings after about 1 minutes. Repeat that until wings are crispy. (May need to do multiple steps of frying in oil depending on your pot size.)
15. Place wings on paper towel to remove excess oil and put on to a large bowl or platter.
16. Finish frying the remainder of the wings, remove excess oil, put on platter.
17. Pour the Wing sauce over the wings and serve while hot.

Server with beer and lots of friends.

Cinnamon Baked Apples

Ingredients

• 1 teaspoon butter or spray on cooking spray
• 2 Tablespoons brown sugar
• 3 teaspoons raw sugar or just add another 2 Tablespoons of brown sugar.
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 6-8 large apples peeled, cored and sliced
• 3 Tablespoons water

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a large baking dish with butter or spray on cooking spray.
• Mix sugars, nutmeg, cinnamon in a small bowl.
• Layer the baking dish with 1/3rd of slices apples and sprinkle mixture on top.
• Layer the next 1/3rd and sprinkle.
• Yep, guess what? Use the remaining apples for the final layer and sprinkle the remaining mixture on top.
• Bake in preheated oven for 30 minutes.
• SLOWLY add the water over the top of the apples and continue baking 15 additional minutes, or until apples are tender.

Slow Cooker Apple Butter

Ingredients

• 12 lbs of apples,peeled, cored and finely chopped
• 1/2 cup apple cider vinegar
• 1 cup brown sugar
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground allspice

Directions

• Place apples in a large slow cooker and cover. Set on High and cook 4-8 hours depending on your slow cooker. Our slow cooker cranks and we only had to cook the apples on High for 4 hours before they were soft.
• Stir in remaining ingredients and cook on LOW for an additional 2-4 hours, until apples mush easily with a potato masher. Taste and adjust seasoning while cooking.
• Mush until the texture is smooth. Bare feet mushing is not recommended since it is hot!

Canning instructions

Follow normal canning instruction found in cookbooks or online. Basically, pasteurize the glass canning containers and lids. Spoon in mixture until about 1/2" from top of jar. Close jars loosely so air can escape and place in to a boiling bath or canner for 10 minutes (above 6000' - 20 minutes). Remove HOT jars carefully and tighten lids. Allow to cool. The lid seal should be sucked in and concave indication that there is a good seal. 

Hot Bajan Chicken

This recipe can be very spicy due to the Habaneros.

Ingredients:

• 4-5 Chicken Breasts, cut into 1" strips or cubes.
• 4 Habaneros, finely chopped - yes, I said four!! Or, about 6-8 jalapenos.
• 2-4 jalapenos, finely chopped
• 6 scallions, finely chopped
• 6 cloves garlic, finely chopped
• 2 Basil leaves, finely chopped
• 1/2 Lemon or Lime squeezed until it screams

• 1 egg
• 3-4 Tablespoons Lite Soy Sauce
• 1+ Tablespoon Frank's Hot Sauce (or similar Hot Sauce)

• 1 cup Flour to coat chicken
• 1/2 cup Corn Meal to coat chicken
• 1 cup Bread crumbs to coat chicken (Or, finely crushed plain corn flakes.)
• About 2 cups vegetable oil to deep fry chicken
• Serve with yellow rice and corn, or corn on the cob.

Directions:

• Cut chicken breasts into 1" strips or cubes, depending on your preference.
• Boil chicken for 20 minutes, while you are making the marinade.
• If you are making yellow rice, start it cooking now.
• While that's cooking, pour yourself a glass of Mt Gay Bajan Rum and coke, but don't get carried away!! Things move pretty fast once the oil is hot and the chicken is boiled.
• Start heating the Vegetable oil in a large pot, or Fryer on medium heat. I use a stock pot with high sides to avoid splattering. This is just to get it warm so you don't have to wait too long to get it really hot later on. There should be at least 1" of oil in bottom of pot. Enough to cover the chicken at least halfway.
• Very Finely dice all ingredients (habanero, jalapenos, garlic, scallions, basil), mix with hot sauce, Soy Sauce, screaming lemon juice, and the egg. Whisk until completely combined. You want very small pieces to stick to the chicken.
• (Optional - place all of the vegetables into a food processor and chop them finely, or even into a slightly liquefied mixture.)
• Put flour, corn meal, breadcrumbs into a large plastic bag and mix well.
• Chicken should be done by now, but if not, have another rum and coke. Remove and drain chicken and allow to cool.
• Combine chicken and marinate mixture in a bowl and mix well to coat chicken. NOTE: You can leave the chicken in the marinate for up to 24 hours and then heat the oil to deep fry it at a later time. Refrigerate and cover until ready for use. It's best to heat the marinade and chicken mixture up before coating.
• Pour off extra Soy Sauce mixture and pour the well coated contents into the Flour mixture in a large gallon baggie.
• Shake and kneed until all pieces are covered in flour mixture. Allow to sit in flour mixture for at least 2 minutes. NOTE: Best to keep it coated for 5-10 minutes before deep frying, but depends on your time limits.
• Oil needs to be HOT! Place as many coated pieces of chicken into the hot oil as you can get to cook them all evenly, without splashing the hot oil over your feet and arms or setting the kitchen on fire. Cook chicken in the hot oil and turn to make sure the coating is cooked and crunchy.
• Dry chicken on paper towels.
• Serve right away.

Serve with Yellow Rice and corn, or corn on the cob, more Bajan rum and enjoy the evening.

Note: Bajan means it is from Barbados where the BEST Rum is made!!

Mexican Red Posole

Ingredients:

• 1 large can white hominy, drained
• 1 can pinto beans, drained
• 1-1/2 pork tenderloin cut into 1 to 1-1/2 inch cubes
• 8 cloves garlic sliced
• 1 large onion diced
• 1 teaspoon ground cumin
• 2 Tbsp of dry Mexican oregano (Mexican oregano, but not the kind you smoke)
• 1 large can Mexican Red Enchilada Sauce

 Directions:

1. Use a large pot and sear the meat cubes in olive oil until brown.
2. In a frying pan, saute the onions until translucent (whatever the heck that means - cook them until they are cooked!) and add the garlic during the last 2 minutes. Add to pork.
3. Add rest of ingredients into pot, bring to a boil.
4. Reduce heat to low and simmer, stirring occasionally, for at least 1 hour.

 Serve with warm tortillas and shots of tequila.

Chicken Casserole

Ingredients

• 1/2 can whole corn
• 4 chicken breasts cut into bite-sized pieces
• 1-1/2 cup cooked Rice, cooled
• 1-1/2 cup steamed celery, chopped
• 1 cup steamed onions chopped
• 2 cans Cream of Chicken Soup, warmed up
• 2/3 cup mayonnaise
• 2 Tablespoons butter of margarine
• 1 cup cooked stuffing, slightly dry
• seasoning

Directions

1. Mix all ingredients except butter and stuffing.
2. Put into Casserole
3. Mix stuffing and butter and put on top of mixture
4. Bake in uncovered at 350 F for 45 minutes.

Chicken Yankova

Ingredents

• 1 lb Mushrooms sliced
• 1/2 teaspoon Tarragon
• 1/2 Lemon (juice)
• 1 Tablespoon olive oil
• 1/2 teaspoon Cayenne pepper
• 3 cooked chicken breasts sliced
• 1 load french bred
• 1/2 cup Mozzarella cheese shredded

Directions

• Saute all of the ingredients above and once cooks, remove all of the leftover liquid.
• Canoe out the bottom of the French Bread, but do not throw away the part cut out of the bread. Try to keep cut out part whole.
• Stuff sliced chicken breasts into bread.
• Place 4 tarragon leaves on each breast.
• Pour mushroom mixture over top.
• Sprinkle withe Mozzarella.
• Place cut out bread back on top of it.
• Wrap the bread in foil and heat in oven at 350 F for 10 minutes

Cut bread into serving sized pieces.

Chileno Empanadas

Chileno Empanadas

Ingredients for dough

5 cups of white flour

4 Tablespoons of baking powder

1 teaspoon of salt

1/2 cup of vegetable shortening softened (or lard if you are hard core).

1 cup of milk

1 cup of warm water (use more or less to attain proper elasticity)

Ingredients for the filling

4 onions finely chopped

3-4 cloves garlic finely chopped

1/2 cup of vegetable oil

1 teaspoon of red chili powder

1 teaspoon of cumin powder

1/2 lb of meat (cooked and diced in small cubes 1/4 inch)

1/2 teaspoon Mrs Dash Table Blend (or pepper)

1/2 teaspoon of Oregano

Preparation phase

3 hard boiled eggs chopped into pieces

1/2 cup of black raisins

1 cup of black olives (chopped)

1 raw egg - beaten severely

Preparing the dough:

In a large bowl blend flour, baking powder and salt. Add shortening (should be warm and soft). Add milk, then knead dough until ingredients are well blended. Let the dough sit for 20 minutes covered in warm area.

Preparing the filling:
While dough is sitting in the above step, saute the onion in vegetable oil over medium heat until translucent. Add seasoning, oregano, cumin and chili powder, garlic and continue mixing over heat until meat is cooked and brown in color. Remove from heat and let filling mixture cool down.

Roll out the dough:
Cover your work surface with a little bit of flour and begin slowly kneading and stretching the dough with a dough roller (you can use an empty wine or Pisco bottle if you don’t have roller). Stretch the dough out in circular pattern until it's roughly about 1/4 inch thick and cut the dough into round pieces about 8 inches in diameter.

Stuffing them:
Add a single Tablespoon of filling in the middle of a cut piece of dough. Add a couple of pieces of chopped hard boiled egg, chopped olives and a couple of raisins onto the filling. Do not over stuff it.

Wet one of your fingers (you can choose which finger) in a cup of warm water and lightly moisten the edge of the dough. Now close the empanada up by bringing one side over to cover the filling. Press firmly, but not too hard to seal the edges. Fold them into rectangles or half-moons.

With a fork, lightly prick the empanadas two or three times, just enough to pierce the dough, which will prevent them from exploding in the oven. Using your finger (again with the fingers - use the same one of switch to another to be creative) take a little dab of the beaten egg and lightly cover the top side of the empanada.

Pre-heat the oven to 375 degrees. Place empanadas on a lightly greased baking sheet. Separate them by about an inch. Bake at 375 degree for approximately 35-45 minutes until they are a golden-brown color.


Serve with Pisco Sours and lots of friends.

Green Chile Chicken

This was one of those dishes that I kept adding ingredients to and it came out fantastic.

Ingredients

• 1 ea 2 lbs bag of Chicken Tenders
• 30 oz can of Green Chile salsa
• 5-6 cloves garlic sliced and diced
• 1 large Onion diced
• 1 teaspoon ground cumin
• 1 ea 4 oz can diced Green Chiles including juice from can
• 1 ea 4 oz can sliced jalapenos including juice from can
• 1 Tablespoon Chile powder
• 1/2 teaspoon Mrs Dash Table Blend seasoning
• 1/2 teaspoon Mrs Dash Garlic and Herb seasoning
• 1 ea 14 oz can diced tomatoes drained
• olive oil

Directions

1. Brown chicken in olive oil and season with of the Mrs Dash Table Blend and Garlic and Herb seasoning.
2. Add Salsa, canned Chiles and Tomatoes into crock pot on High.
3. When chicken is thoroughly cooked, add Chile powder and cumin and stir and cook one additional minute.
4. Spoon cooked chicken into Crock Pot, leaving behind any drippings in the pan.
5. Add onions to pan and cook over medium heat until translucent. Add olive oil as necessary. Add garlic and cook 2 minutes.
6. Spoon onion mixture and all drippings into Crock Pot. Stir to mix.
7. Simmer 1 hour on High and reduce to Low for another 2 hours or simmer on Low 4-6 hours. Mix occasionally.

Mix in 1/2 teaspoon Sour Cream when serving (optional). Serve in bowls with tortillas on the side.

Jerk Pork Chops

• 1-2 habanero pepper, seeded and chopped
• 1-2 jalapeno peppers chopped
• 1 small onion, coarsely chopped
• 1 scallion, chopped
• 4-5 garlic clove, thinly sliced
• 1 teaspoon ground allspice
• 3/4 teaspoon dried thyme
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon Salt
• 1/8 teaspoon Mrs Dash Table Blend
• 1/4 to 1/2 teaspoon Garlic Powder
• 1 tablespoon vegetable oil, plus more for brushing
• 1 cup store-bought Kansas City–style barbecue sauce
• 4 pork rib chops (12 ounces each)
• 1/2 cup hickory, pecan or oak chips

1. In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add salt, Garlic powder and Mrs Dash Table Blend. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.
2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.
4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Garlic-Herb Crusted Boneless Pork Sirloin Roast

 

 

Ingredients:

• 2-1/2 to 3-pound boneless pork sirloin roast
• For the rub:
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh garlic, finely chopped
• 1-1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1-1/2 teaspoons fresh sage, chopped
• 1-1/2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 to 2 teaspoons finely grated orange zest

Directions:
 
Boneless Pork Sirloin Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 55 to 75 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Cuban Pork Adobo Salad

Ingredients

4 New York (top loin) pork chops, 3/4-inch thick
2/3 cup lime juice, *
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
4 1/2-inch thick slices fresh pineapple, cored
5 ounces arugula, watercress, or assorted baby greens
1 14 1/2-oz can black beans, drained and rinsed
1/2 small red onion, cut into thin slivers
3 tablespoons olive oil, (plus oil for the grill grate)
1 teaspoon honey

Cooking Directions

For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.

Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.

Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest , about 8 to 11 minutes.

Plate greens on 4 dinner dishes. Divide pineapple,black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.

Serves 4

*Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.

Serving Suggestions

For a super-quick side, warm flour tortillas on the grill or griddle pan just until heated through and cut into wedges. Serve tortilla wedges with whipped honey-butter.

Nutrition Information

Calories: 490 calories
Protein: 48 grams
Fat: 18 grams
Sodium: 860 milligrams
Cholesterol: 120 milligrams
Saturated Fat: 4 grams
Carbohydrates: 33 grams
Fiber: 6 grams

Skinny Chunky Monkey Cookies

(Makes 30 cookies)
Ingredients:
3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information (per cookie):
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1

From Trish Werzyn's Facebook Page.

Pork Pancit

Ingredients

1-(8 ounce) package thin rice noodles
1 lbs ground pork (or you can replace the pork with bite sized chicken or shrimp)
1/4 cup soy sauce
1/2 small head cabbage, shredded
2-4 carrots, shredded or thinly chopped
2 celery stalks, thinly cut
1 bunch green onions, chopped into 1 inch pieces
1/4 teaspoon Garlic powder
2 jalapenos diced

Directions 

1. Break rice noodles into 4" lengths. Place them in a large bowl, and cover with warm water. When soft drain, and set aside.
2. In a skillet over medium heat, brown the pork (chicken) until no pink shows, then add shrimp. Cook until shrimp are cooked through. Season with 1/4 cup soy sauce and garlic powder. 
3. Remove from skillet and set aside. 
4. Saute the cabbage and carrots until tender. Stir in the rice noodles, green onions and remaining soy sauce. Cook for 4 to 5 minutes, stirring to mix well, then stir in the pork (chicken and shrimp) and jalapenos, and cook for 3 more minutes, or until shrimp are cooked.

Taco Ring

Ingredients

• 2 crescent roll tubes
• 1 lb ground beef (or ground turkey)
• 1 packet of taco seasoning
• 1-1/2 cups grated cheddar cheese
• Garnish for toppings

Directions

• Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
• Brown beef and add taco seasoning.
• Lay beef in a circle inside of the laid out crescent rolls
• Add cheese to the top
• Pull over crescent rolls and tuck in under meat and cheese.
• Add cheese, lettuce, tomato, black olives, sour cream, jalapenos, salsa, etc...

Lettuce Wraps

Ingredients

• 3/4 pound ground pork
• 1 red bell pepper, finely diced
• 4-6 garlic cloves, minced
• 1 Tablespoon minced peeled ginger
• 1 Tablespoon Thai chile sauce
• 1 Tablespoon Asian fish sauce
• 1 teaspoon Asian sesame oil
• 1 Tablespoon plus 1 teaspoon grapeseed oil
• One 8-ounce can whole water chestnuts, drained and diced
• 2-4 scallions, thinly sliced
• 2 Tablespoons oyster sauce
• 2 Tablespoons chopped cilantro
• 24 lettuce leaves

Directions

1. In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grapeseed oil.
2. In a large skillet or wok, heat the remaining 1 teaspoon of grapeseed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
3. Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat. 

adapted from Food & Wine 

Italian Seafood Stew

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 fennel bulb, cored and finely chopped
• 2 celery ribs, finely chopped
• 1 white onion, finely chopped
• 1 tablespoon dried oregano
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1-1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
• 2 cups dry white wine
• One 28-ounce can tomato puree
• 2 lemons—zest of one peeled in strips with a vegetable peeler, zest of the other finely grated
• Salt and freshly ground black pepper
• 4-6 garlic cloves, diced
• 2 cups water
• 1 cup bottled clam broth
• 12 ounces mussels, scrubbed
• 12 ounces littleneck clams, scrubbed
• 12 ounces shelled and deveined large shrimp
• 12 ounces skinless fish fillet, cut into 2-by-1-inch pieces
• 2 tablespoons finely chopped flat-leaf parsley

Directions

1. In a very large, casserole or Dutch oven, heat the 1/2 cup of olive oil. Add the fennel, celery, onion, oregano and Mrs Dash Extra Spicy and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and garlic and cook over moderately low heat for 15 minutes, stirring occasionally.
2. Stir in the wine and bring to a boil over moderately high heat. Cook until evaporated, about 20 minutes. Stir in the tomato puree and strips of lemon zest. Season with salt and pepper and cook over very low heat, stirring occasionally, until very thick, about 40 minutes.
3. Add the water and clam broth and bring to a boil. Remove and discard the lemon zest. Season the broth with salt and pepper. Add the mussels, clams and shrimp, cover and cook until most of the shells have opened, about 5 minutes. Add the fish and cook until opaque, about 2 minutes longer.
4. In a small bowl, combine the parsley with the grated lemon zest. Spoon the stew into deep bowls and sprinkle with the gremolata. Drizzle with olive oil and serve.
5. Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Reheat before proceeding.
6. Serve With Garlic toast.

modified from Food & Wine

Peanut Butter Noodles

Ingredients

•     1/2 cup chicken broth
•     1 1/2 tablespoons minced fresh ginger root
•     4 tablespoons soy sauce
•     3 tablespoons peanut butter
•     1 1/2 tablespoons honey
•     2 teaspoons hot chile paste (optional)
•     3 cloves garlic, minced
•     8 ounces Udon noodles
•     1/4 cup chopped green onions
•     1/4 cup chopped peanuts

Directions

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Basil-Chicken Thai Noodles

Ingredients

• 1 (8 ounce) package linguine-style stir-fry rice noodles (rice stick noodles), about 8 inches long
• 1 (18 ounce) can Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
• 1/3 cup creamy peanut butter
• 1 tablespoon fresh lime juice
• 2 tablespoon soy sauce
• 1 (14 ounce) package uncooked chicken breast pieces for stir-fry
• 2 tablespoons chopped dry roasted peanuts

Garnishes, if Desired:

• Cilantro leaves (optional)
• Lime wedges (optional)

Directions

1. In saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water. Set aside.
2. In medium bowl, beat cooking sauce, peanut butter, lime juice and soy sauce with whisk until smooth; set aside.
3. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
4. Add sauce mixture; heat to boiling, stirring frequently. Stir in noodles until thoroughly mixed. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until heated through and noodles are tender. Sprinkle with peanuts and cilantro. Serve with lime wedges. Serve immediately.

Pad Thai

Ingredients

• 1/2 cup rice wine vinegar
• 1/4 cup white sugar
• 1/4 cup oyster sauce
• 1 (12 ounce) package dried rice noodles
• cold water, as needed
• 1/2 cup peanut oil
• 4 eggs
• 4-6 cloves minced garlic
• 12 ounces chicken breast, cut into 1/2-inch strips
• 1/2 teaspoon Mrs Dashes Garlic and Herb
• 1 1/2 cups dry-roasted, unsalted peanuts
• 1 Tablespoon chili powder, or more to taste
• 1 Tablespoon Hot Chile oil
• 1/2 cup chopped fresh chives
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges for garnish

Directions

1. Whisk together rice wine vinegar, sugar, and oyster sauce, in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
4. Add Hot Chile Oil. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear.
5. Pour rice wine vinegar sauce and season with Mrs Dashes Garlic and Herb seasoning into the noodle mixture. Saute for 2 minutes.
6. Stir peanuts and chili powder into noodle mixture; cover and cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder, if desired.
7. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Ten pounds of Hot Chicken Wings

• 10 pounds chicken wings, split
• 1/4 cup coriander seeds, crushed
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon cinnamon
• 2 tablespoons kosher salt
• 1/4 cup extra-virgin olive oil
• 3/4 cup Sriracha chile sauce (or Thai Chile paste)
• 1-1/2 sticks (12 tablespoons) unsalted butter, melted
• 1/2 cup chopped cilantro
• Finely grated zest and juice of 3 limes
• 3 quarts vegetable oil, for frying 

1. In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
3. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
4. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot. 

Adapted from: http://www.foodandwine.com/recipes/spicy-sriracha-chicken-wings

Salmon with Dill and Caper Sauce

• Olive oil for cooking salmon
• Mrs Dash's Table Blend
• 4 (6 oz) pieces of skinless salmon
• 1/2 cup low fat Greek yogurt
• 2 Tablespoons fresh Lemon juice
• 2 Tablespoons fresh dill (or 1 Tablespoon dried)
• 1 Tablespoon chopped capers
• salt (very optional) and pepper to taste.

1. Make sauce at least an hour before beginning cooking the salmon so the flavors blend. Whisk yogurt, lemon juice, dill and capers. Cover and put in the refrigerator.
2.  Sprinkle Mrs Dash's Table Blend seasoning on salmon and sprinkle with salt and pepper.
3. Heat olive oil in pan over medium heat and cook salmon on each side for 5 minutes. I always put the salmon in the microwave for 30 seconds after ward to to cook it inside a little more.
4. Top salmon with a dollop of sauce and garish with fresh dill.