Italian Sausage and Peppers

This classic combination doesn’t get much easier! For crisp vegetables, add the peppers and onions halfway through cooking, being sure to stir them in with the sausages.

Yield: 6 servings

2 pounds Italian sausage, cut in half crosswise
3 bell peppers, sliced into 1/2-inch strips
2 medium onions, halved and thinly sliced
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 teaspoons olive oil
Sour cream, optional garnish

Add all ingredients to the slow cooker crock and toss well to coat vegetables and sausage pieces with the oil and spices.

Cover and cook on low for 8 hours. Garnish each serving with a dollop of sour cream, if desired.

NOTE: The sausages will NOT brown in the slow cooker. If you want them browned, sear them in a hot pan before adding to the slow cooker.

Pork Tenderloin with Apples, Fennel and Onions

1 pork tenderloin (3/4 to 1 lb.)
Canola oil spray
1 Tbsp. canola oil
1 pound yellow onions, cut into 1/2-inch crescents
1/2 medium fennel bulb, cut lengthwise into 1/2-inch slices
2 medium Fuji apples, quartered, cored and cut in 1/2-inch slices
1 1/2 tsp. dried thyme
1/8 tsp. ground chipotle or other chile powder
1 cup fresh apple cider
Salt and freshly ground black pepper

Cut the pork crosswise into 4 pieces. Cut each piece into 2 or 3 slices. Arrange them cut-side down on a work surface, cover with wax paper and, using a mallet, the bottom of a metal measuring cup, or the side of a heavy knife, pound until each is 3/4-inch thick.

Coat a large skillet liberally with cooking spray and heat at medium-high. Brown the pork, about 2 minutes per side. Transfer the meat to a plate and cover loosely to keep it moist.

Add the oil to the pan. Sauté the onions and fennel at medium heat 5 to 7 minutes, or until the onions wilt. Add the apples and cook 5 minutes, stirring often so the onions color but do not brown. Mix in the thyme, chile and cider. Reduce the heat and simmer 15 minutes, or until the apples are just barely tender. Season to taste with salt and pepper.

Return the pork to the pan and spoon the apple mixture over it. Cook on low to medium heat until the meat is no longer pink in the center, 4 to 5 minutes. Divide the apple mixture among 4 plates. Arrange pieces of pork on top, spoon any remaining pan juices onto the meat and serve.

Makes 4 servings. Per serving: 282 calories, 9 g. total fat (2 g. saturated fat), 32 g. carbohydrate, 20 g. protein, 5 g. dietary fiber, 64 mg. sodium.

MOJITO LAMB CHOPS



1/2 lb. yellow wax beans, ends trimmed
1/2 lb. green beans, ends trimmed
6 radishes, thinly sliced; optional
2 ribs celery trimmed, cut into thin 3-inch long strips
2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
8 rib lamb chops, 1 inch thick
1 tsp. garlic powder
1 1/2 tsp. grated lime zest
2 Tbsp. lime juice
3/4 c. pineapple juice
2 tsp. unsalted butter
1/4 c. fresh mint leaves, sliced into thin strips

Bring a saucepan of salted water to a boil; add yellow and green beans and blanch for 1-2 minutes, or until tender-crisp, Drain; refresh under cold water; drain again. Halve beans lengthwise. Toss on a serving plate with radishes, celery, 1 Tbsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Heat a large nonstick skillet over medium-high heat. Brush chops with remaining olive oil, then rub with remaining salt and pepper, garlic powder, and lime zest. Cook chops 2-3 minutes per side for medium-rare. Arrange chops on top of salad and drizzle with lime juice. Carefully deglaze skillet with water, then add pineapple juice and boil until reduced by half. Remove from heat; swirl in butter until emulsified. Stir in mint. Spoon sauce over chops and salad.

Servings:(4) 378 calories per serving

Pork Chops and Pears



1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
4 Boneless Loin Pork Chops (3-4 oz each)
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1/2 c. white wine or low-sodium low-fat chicken broth
1/3 c. chopped scallions
1/4 c. heavy cream
1 tsp. fresh lemon juice
1 firm ripe pear, cut into thick slices (about 3/4 inch thick)
2 tsp. fresh parsley chopped, optional

Combine the flour with the 1/4 tsp. each salt and pepper in a shallow plate. Add pork chops, tossing to coat. In a large skillet, heat oil and butter over medium-high heat. Add pork chops and cook, turning once, about 8 minutes total or until cooked through. Remove to a plate; cover loosely with foil to keep warm. In the same skillet, add broth, scallions, cream, lemon juice, and remaining salt and pepper, stirring to scrape up any browned bits and until sauce is thickened, about 5 minutes. Gently stir in the pear slices; cook until just heated through, 30 seconds to 1 minute. Pour over chops; sprinkle with parsley.

Each serving: 324 calories, 22 g protein, 14 g carbohydrate,

Yummy Homemade Chili

2 lbs. lean stew meat
1 lb. pork sausage
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 (14.5oz) can Diced Tomatoes
1 (6oz) can tomato paste
1 (1oz) packet chili seasoning
1 (15oz) can Chili Beans
1 (15oz) can Kidney Beans
1 (15oz) can Pinto Beans
1 (8oz) pkg. shredded cheddar cheese
1 Dozen fresh rolls or tortilla chips

Directions:

Add 3 Tbsp. of flour to the stew meat and sausage in a pan. Add some oil and brown the meats. Dice you onion and garlic and add to meat. Cook 2-3 minutes till tender. Place the first 10 ingredients in the crock pot and cook it on LOW for 8-10 hours, or HIGH for 5-6 hours. Serve with cheese and rolls or chips.

Broccoli Swiss Quiche with Canadian Bacon

Ingredients:

1 Tbsp. olive oil
1 small onion, chopped
1 cup chopped broccoli
Salt and pepper to taste
4 cups milk
2 cups baking mix (like Bisquick)
8 eggs
1 tsp. parsley
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup Canadian bacon, chopped
1 cup Swiss cheese, grated

Directions:

Preheat oven to 400°F. Place a sheet pan under the Slice Solutions pan with grid insert (or grease a 9'' x 13'' nonstick brownie pan).

Heat a sauté pan over medium heat and add olive oil. Sauté chopped onion and broccoli for 1 minute and season with salt and pepper to taste.

With a spoon, fill each individual compartment of the Slice Solutions insert with the sautéd onions and broccoli florets. Scatter Canadian bacon and sprinkle cheese in each compartment.

Combine milk, baking mix, eggs, parsley, thyme, salt, and cayenne pepper in the large POURfect bowl (or a mixing bowl with a spout). Whisk vigorously by hand for 2 minutes. Pour Bisquick mixture evenly over vegetables and cheese.

Bake 35 — 40 minutes. Let cool before moving the Slice Solutions insert.

Memphis-Style Hickory-Smoked Beef and Pork Ribs
Recipe courtesy The Neelys

Ingredients
Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
Directions
Video: See how the Neelys make this recipe

For the rub:

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

For the ribs:

Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 250 degrees F using hickory and charcoal.

Use indirect heat and cook with the cover down.

Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.

For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.

For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.

Neely's BBQ Sauce:


2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups


*THESE ARE SUPER YUMMY, AND EVEN ABBY CAN COOK THEM ON A GRILL.

Pork Steaks with Pomegranate Gravy Recipe

Boneless pork loin steaks are cooked stove-top in a skillet and served with a fast, rich, and delicious pomegranate pan gravy. They take less than 30 minutes to cook. I like a spicy hot honey mustard, but you may use regular honey mustard. Do not confuse pork loin with pork tenderloin. Read my notes if you need further clarification. Recipe is easily doubled, but you will most likely need to sear the pork loin steaks in batches.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutesIngredients:
•4 pork loin steaks, each about 1-inch thick (see Notes)
•1 Tablespoon (about) Worcestershire sauce
•Kosher salt
•Garlic powder
•Freshly ground pepper
•1 teaspoon olive oil
•1 teaspoon butter
•1 cup pomegranate juice
•1/4 cup chicken broth
•1 Tablespoon spicy hot honey mustard
•1/4 cup heavy cream
Preparation:
Rub pork loin steaks with Worcestershire sauce. Sprinkle each side with salt, garlic powder, and pepper. Let rest to come to room temperature, about 30 minutes.

Heat a heavy skillet over medium-high heat. When hot, add olive oil and butter, swirling to coat the bottom of the pan. Add pork loin steaks and sear until nicely browned, turning only once. (They will continue to cook more later, so do not overcook.) Remove to a platter and set aside.

Carefully add the pomegranate juice to the hot pan. Let boil, scraping up any browned bits, until reduced by half. Add chicken broth and whisk in hot honey mustard. Let reduce again until thickened, about 5 minutes. Stir in heavy cream and reduce heat to medium. Return pork steaks to the pan, along with any drippings, turning to coat both sides of each steak. Continue cooking to desired doneness, but do not overcook. A faint pink center is desirable. Serve pork steaks with the pomegranate gravy.

Yield: 4 servings

Notes: Do not confuse pork loin with pork tenderloin. Pork loins are 4 to 6 inches in diameter. It is the center meaty part of pork loin chops. I usually purchase the whole boneless loin at a warehouse store and cut them myself to wrap and freeze. You will also find cut portions sold as pork loin roast. These may be easily sliced into thick steaks. Some are not so tender. I usually cut the steaks, place between plastic wrap, and pound with a rubber mallet to tenderize before using or individually wrapping the steaks for freezing. A whole pork loin will run between $14 to $18 on the average and will yield 15 to 18 thick steaks, so it is quite economical.

Honey BBQ Ribs

Nothing says summer like these melt-in-your-mouth ribs. They're easy to make, and the 5-ingredient BBQ sauce is finger-licking flavorful. So fire up the grill and enjoy!


1 rack pork spareribs (about 4 pounds)

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

3/4 cup ketchup

1/3 cup honey

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1.Place the ribs into an 8-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender. Drain the ribs well in a colander.
2.Heat the soup, ketchup, honey, garlic powder and black pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes.
3.Lightly oil the grill rack and heat the grill to medium. Grill the ribs for 20 minutes or until they're cooked through, turning and brushing often with the soup mixture. Cut the ribs into serving-sized pieces.

BBQ Pork And Potato Tacos

12 servings
Are you looking for a hearty main course that won’t take forever to prepare? These delectable tacos will fit the bill. For added variety, offer additional toppings such as cooked corn or cole slaw.

Ingredients

2 prepared shredded pork in barbeque sauce*

20 refrigerated sliced potatoes (1 package)

24 ORTEGA® Taco Shells (12 ounces each)

Toppings: shredded lettuce, chopped tomato, SARGENTO® ChefStyle Shredded Mild Cheddar Cheese

Directions

COMBINE pork and potatoes in large bowl.

FILL taco shells with pork mixture. Top with lettuce, tomato and cheese.

Apple & Sage Pork Chops

Apple & Sage Pork Chops



1 1/2 tsp Rubbed Sage
1 tsp Minced Garlic
1 tsp Thyme Leaves
1/2 tsp Ground Allspice
1/2 tsp Paprika
1 tbsp Flour
1 tsp Salt
4 boneless pork chops
2 Tbsp. olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced

Sauce

1 c. apple juice
2 Tbsp. brown sugar
2 tsp. flour


Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with seasoned flour. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides about 3 minutes a side. Remove from skillet. Add onion; cook and stir 3 minutes, or until tender. Add apples; cook and stir 2 additional minutes. Stir in juice, sugar and flour until well mixed. Return pork chops to skillet. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

You can serve this with rice or noodles. I chose an Asian Teryaki Stir Fry Noodle.

Pulled Pork with Root Beer Sauce

1 (2 1/2-3 lb.) Pork Sirloin roast
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. cooking oil
2 medium onions, cut into wedges
1 2-liter Bottle Root Beer
6 cloves garlic, minced
3 c. root beer (2 12 oz. cans)
1 c. bottled chili sauce
8-10 hamburger buns

Trim fat from meat. If necessary, cut meat to fit into your slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onion, the 2 liter of root beer, and the garlic. Cover and cook on low-heat for 10 hours or on high heat for 5 hours. Transfer meat to a cutting board or serving platter. In a sauce pan stir together the 3 c. root beer and the chili sauce. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 c. If desired, add hot pepper sauce. Put sauce aside. Using 2 forks, pull meat apart into shreds. Using a slotted spoon, transfer onion to serving platter; discard juice. If desired, line bun with lettuce leaves and tomato slices. Place shredded meat and onion on rolls. Drizzle meat with root beer sauce.

Pork Roasted the Way the Tuscans Do

2 tsp. fresh chopped sage
2 tsp. fresh chopped rosemary
1/2 tsp. freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 tsp. fennel pollen (optional)
4 Tbsp. extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette

On a work surface, mince the sage, rosemary, pepper, garlic, 1 tsp. salt, 1/4 tsp. black pepper, and fennel pollen together. Heat a frying pan over medium-high heat. Add 1 Tbsp. olive oil. Cook the pork, turning occasionally, until golden on all sides about 8-10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scopp out soft insides. Brush the inside with the remaining 3 Tbsp. olive oil. Place the pork on the inside. Tie at 1-2 inch intervals, with kitchen string. Cut off the part of the baguette that is too long. Preheat oven to 375*. Place the pork on a baking sheet roast 70-100 minutes or until the thermometer reaches 155* to 160*. Remove from the oven; let rest 10 minutes. Remove the strings and cut into slices.

Barbecue Pork Ribs


1-2 lbs. country style pork ribs
1 bottle barbecue sauce
1/2-1 c. water
1/4-1/2 c. brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. sea salt
1 Tbsp. pepper
(optional are garlic cloves and onions)

Place pork ribs in the crock-pot across bottom and in layers if needed. Add all ingredients at once. Let cook on HIGH for 5-6 hours. Then serve. Served with Caesar salad, and baked potatoes.

White Bean and Ham Soup
I have a leftover hambone with a good amount of ham still clinging to it, and I hate split pea soup. What else can I do with my bounty?

Ingredients:

1 pound dry great Northern beans
8 cups water
1/2 tsp. salt
1 meaty ham hock or 2 to 3 pounds of ham shanks
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 tsp. minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped ham
Sea salt and fresh cracked pepper to taste
Fresh parsley

Directions:

Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans, then remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard, and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low, and simmer for 60 more minutes.

Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with sea salt and fresh cracked pepper. Garnish with fresh parsley.

Slow Cooker Pork Lo Mein



1 small onion, cut into wedges
2 pounds pork arm steak, trimmed of fat and cut into 1-inch cubes
1 envelope (1 ounce) chow mein or stir-fry seasoning mix
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) sliced bamboo shoots, drained
2 medium stalks celery, sliced (1 cup)
1 bag (1 pound) frozen mixed sugar snap stir-fry vegetables
1/4 cup teriyaki baste and glaze (from 12-ounce bottle)
1 pound uncooked angel hair pasta or vermicelli

1. Place onion, pork, seasoning mix (dry), water chestnuts, bamboo shoots and celery in order listed in 3 1/2- to 4-quart slow cooker.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Gently stir in frozen vegetables and teriyaki baste and glaze. Increase heat setting to high. Cover and cook 15 minutes or until vegetables are tender.
4. Meanwhile, cook and drain pasta as directed on package. Serve pork mixture over pasta.


Nutrition Information:
1 Serving: Calories 475 (Calories from Fat 125); Total Fat 14g (Saturated Fat 5g); Cholesterol 70mg; Sodium 510mg; Total Carbohydrate 60g (Dietary Fiber 5g); Protein 33g Percent Daily Value*: Iron 24% Exchanges: 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Steamed Pork Buns


Ingredients:
Pork filling
2.5cm (1in) piece green ginger
1 clove garlic
2 tablespoons oil
1/2 cup water
1 tablespoon hoi sin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
3 teaspoons cornflour
4 shallots
250g (8oz) Chinese barbecued port

Process:
1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils, reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become completely cold.

2. To make the dough sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine breadcrumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly floured surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead again lightly. Cut dough in 12 equal portions. Roll each portion into a ball.

3. Take each ball of dough and roll out on floured surface to a 10cm (4in) circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put on tablespoon of filling in centre of round. Press edges of dough together.

4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 12cm (5in) squares. Brush one side lightly with oil. Place a bun up-side down, so the smooth rounded side is uppermost on each oiled piece of paper.

5. Choose a saucepan slightly smaller than the diameter of the steamer you are going to use. Fill saucepan about one third full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks in same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. There is no need to change position of racks during cooking time. Makes 12 buns.

Pork Tenderloin with Eggplant Relish
Recipe courtesy of Food Network Magazine

Ingredients
3 mild frying peppers, such as Hungarian or banana, halved and seeded
1 small jalapeno pepper, halved (remove seeds for less heat)
2 medium Japanese eggplants (about 14 ounces total)
1 bunch scallions
6 cloves garlic, unpeeled
2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 4 pieces
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon paprika, plus more for garnish
2 tablespoons chopped fresh parsley
Directions
Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl.

Season the pork with the cumin and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside.

Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika.

Sausage-tomato pasta


1 bottle of spaghetti sauce=$1.72 (I combined 2 different sauces, a garden combination and sauteed onion and garlic-great flavor!)
1/2 box of pasta=$.50 (bought on sale for $1)
1/2 tube of 1 lb. sausage(I used sage flavored)=$.93
1/4 cup mozarella cheese=$.24


total:$3.39

DIRECTIONS:

Cook sausage. Meanwhile, cook pasta according to package directions. Combine meat, pasta and sauce into a casserole dish (I used a bread pan-either works). Sprinkle cheese on top. Bake at 350 until cheese is melted. If you want, sprinkle some parmesan on top the last couple min. of baking. It adds great flavor! I served this with a fresh garden salad and garlic bread.

This serves 4 adults. Pretty hefty portions too.

Cafe Rio Sweet Barbacoa Pork Salads


4 lbs. Pork tenderloin=$10.80 (sheesh pork is expensive!)
1 (16 oz.) bottle of El Pato spicy mexican tomato sauce. (I used salsa verde.)=$2.64
1 (8 oz.) cans tomato sauce=$1.28
2 cups brown sugar=$.43

total=$15.15

DIRECTIONS:

Mix salsa verde, tomato sauce and brown sugar together in bowl. Put pork in crock pot and pour sauce mixture over pork. Set on low for 8-10 hours. (can stay on warm for several hours as well) Serve on top of black beans, cafe rio rice, lettuce with pico de gallo on top as well as romano cheese, cilantro and some sliced corn tortilla chips. And cafe rio's ranch dressing. Yum!!

PICO DE GALLO:

3 tomatoes, chopped
1/2 white onion, minced
1/4 bunch of fresh cilantro
2 cloves of garlic, finely minced
1 tsp. fresh lime juice
salt and pepper to taste

mix all together

CAFE RIO RICE:
4 tsp. chicken boullion
4 tsp. garlic (I used powder)
1/2 bunch cilantro
3/4 tsp. salt
1 Tbsp. butter
2 cups rice
4 cups water
juice of 2 limes (about 2 tbs. if you don't use fresh limes)

Blend all ingredients in blender then put in pan. Add water-bring to boil. Add rice and simmer for 30 min. (quicker if you use minute rice-if in hurry)

HOUSE DRESSING:
1 buttermilk ranch packet (make as per directions)
3 tomatillos
1 c. fresh cilantro, chopped
3 cloves garlic, minced
1 tsp. cayenne pepper

Mix in blender and Chill.

VINAIGRETTE:
6 Tbsp. oil (1/2 olive & 1/2 vegetable)
1/4 c. chopped fresh cilantro
2 Tbsp. lime juice
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
salt and pepper to taste.

combine all ingredients in jar shake and set aside.