Crockpot: Rosemary Pork and Mushrooms with Shallots

2 boneless pork chops
1 cup shallots, chopped
2 cups mushrooms, sliced
1 Tbs. fresh rosemary
1 tsp salt
1 tsp black pepper
1 14 oz can diced tomatoes

Mix all. Place in slow cooker on high for 4 hours

Crock Pot: Meditteranean Pork

This is heavenly!

1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbs. paprika
1 Tbs. garlic powder
2 1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
1 tsp oregano
1 tsp basil
4 thick cut boneless pork chops (I bet this would be delish on a roast)
salt and pepper to taste.

Cut small slits in each pork chop then pour mixture over the top. Slow cook on high for 4-6 hours. Pull it apart, serve over couscous!

Pasta Fresca

NOODLES & CO. PASTA FRESCA

Sauté Instructions:
In a very hot sauté pan, add:
2 tsp. extra virgin olive oil
2 1/2 cups pre-cooked farfalle (bow-tie pasta)
1/4 cup cubed roma tomatoes
1 tbs. diced red onions
2 shakes of kosher salt & cracked pepper

Sear noodles, stirring occasionally until steaming hot

Add:
1 oz. baby fresh spinach
1 oz. fresca sauce (recipe below)
Toss to combine, serve with freshly shaved parmesan cheese

FRESCA SAUCE:
(for 15 servings)
1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil

Crock Pot: Cranberry Pork Chops

1/2 medium Yellow onion, diced
4 boneless pork-loin chops,
Salt and Pepper
1 can whole cranberry sauce
1/4 cup orange juice.

Mix all together, put in Crock Pot on high for 4 hours. Serve over couscous

Fresh Tomato and Basil Pasta

Recipe from Mindy at Sister's Cafe

2 large, firm tomatoes, diced (about 2 cups - I used cherry tomatoes sliced in half)

1 T fresh chopped basil or 1 tsp dried basil

1-2 cloves fresh garlic, minced

1/2 tsp salt

1/8 tsp pepper

Shredded Parmesan cheese

6-8 oz angel hair pasta

Mix together the diced tomatoes, chopped basil, minced garlic, salt, and pepper. Cook the pasta al dente. Drain and toss with the tomato mixture. Serve with shredded Parmesan.

Black Bean and Corn Salad

Recipe from Melanie at Sister's Cafe

2-3 cups black beans OR 2 (15 oz) cans black beans rinsed and drained

1/3 cup freshly squeezed lime juice

1/2 cup olive oil

1 garlic clove, minced

1 tsp kosher salt

1/8 tsp cayenne pepper

1 1/2 cups frozen sweet corn, thawed

1 avocado, diced

1 small red pepper, diced

2 medium tomatoes, diced

6 green onions (tops and all) finely chopped

1 jalopeno, seeded and minced

1/2 cup chopped fresh cilantro

Put the lime juice, oil, garlic, salt and cayenne in a small jar. Cover with lid an shake until well combined.

In a medium bowl, combine the beans, corn, avacado, bell pepper, tomatoes, green onions, hot pepper and cilantro. Pour the lime dressing over the salad. Stir well to coat.

Makes 4-5 main course servings or 8-10 side-dish servings.

The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.

Sweet Pork Salad

Cafe Rio Pork Salad Imitation
3 lb pork roast

1 c brown sugar

1 c Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

1 c brown sugar

1 c red enchilada sauce

Cilantro Lime Rice

3 c water

3 c Minute rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

Garlic Black Beans

1 can black beans

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin - add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Broiled Tillapia Parmesan

From my buddy Michelle Thrall

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 T mayonnaise

2 T fresh lemon juice

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp onion powder

1/8 tsp celery salt

2 lbs tilapia fillets

Preheat broiler. Grease broiling pan or line with foil. In a small bowl, mix together Parmesan cheese, butter, mayonnaise, and lemon juice. Season the cheese mixture with basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on prepared pan. Broil a few inches form the heat for 2-3 minutes. Flip fillets over and broil for a couple more minutes. Remove from oven and cover with Parmesan cheese mixture. Broil for 2 more minutes or until topping is browned and fish flakes easily with a fork. Do not overcook the fish. Serve immediately.

Crock Pot: Balsamic Pork

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
3 pork tenderloins (or chops, or any other type of pork you have around)

*Blend all together, pour over pork in crockpot. Set on high for 6 hours! Serve over cous-cous!

Fancy Tacos

Recipe from chefbritta.blogspot.com

2 teaspoons vegetable oil
1 large onion, sliced
2 bell peppers (ribs and seeds removed), sliced
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chili powder
1 and 1/2 teaspoons ground cumin
1 pound ground beef sirloin
12 soft flour tortillas (6-inch)
shredded iceberg lettuce, shredded monterey jack cheese, sour cream, and store-bought salsa for serving (or Ann's easy salsa - recipe at bottom of post)

In a large non-stick skillet, heat 1 teaspoon oil over medium. Add onion and bell peppers; cook until caramelized.

In another large skillet, heat remaining teaspoon oil over medium. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring 1 minute. Add beef, cook breaking up with a wooden spoon, until no longer pink, about 5 minutes. Serve with tortilla chips and toppings.

Ann's easy salsa:
In a blender combine one 28 oz. can of whole, peeled tomatoes in juice, 1 pickled jalapeno pepper, juice from 1/2 of one lemon and 1/2 of one lime, 1 and 1/2 cups fresh cilantro, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder - blend to combine and add salt liberally to taste.

Tuscan Salad

Recipe from Giada De Laurentiis

• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1 head Romaine lettuce, torn
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup pitted black olives
• 1/2 red onion, cut into slivers
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan (about 1/2 cup)

Directions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.