Santa Fe Chops with Firecracker Salsa

Santa Fe Chops with Firecracker Salsa

Firecracker Salsa

1 can (20 oz.) pineapple tidbits drained
1 jalapeno Chile seeded, minced*
1 medium cucumber diced
1 tablespoon brown sugar
1 tablespoon lime juice
pinch salt

Pork Seasoning
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon ground cumin
6 boneless pork center loin chops 1½-inch thick
½ teaspoon salt

In small bowl, stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno Chile (*wear rubber gloves when handling hot Chile). Cover and refrigerate a few hours to allow flavors to blend.

In small bowl, mix together chili powder, cumin, pepper and salt. Rub evenly onto both sides of chops. Prepare a medium-hot fire in a kettle-style grill. Grill chops directly over fire for a total of 12–15 minutes, turning once, until internal temperature on a thermometer reads 160°F. Serve with Firecracker Salsa.

Tonight I’m serving with Mandarin Green Beans, garden salad and fresh fruit compote.

Gazpacho with Andouille Sausage

Gazpacho with Andouille Sausage

1 lbs Andouille Sausage case removed browned
3 medium tomatoes, peeled, chopped
1/2 cup cucumber, seeded, chopped
2 cups low-sodium vegetable juice cocktail (V8)
1/2 cup green pepper, chopped
2 green onions, sliced
1 tablespoon lemon juice
1/2 teaspoon basil, dried
1/4 teaspoon hot pepper sauce
1 clove garlic, minced

Remove case from sausage cut in 1/2 slices and form into balls brown turning every few minutes to prevent burning drain and set aside.
In large mixing bowl, combine all ingredients add sausage.
Cover and chill in the refrigerator for several hours.

Tonight, I’m serving with a side salad, crusty bread and fruit compote.

Quick Chicken Cordon Bleu

Quick Chicken Cordon Bleu

4 boneless, skinless chicken breasts, about 1 1/4-1 1/2 pounds; trimmed and tenders removed
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup Gruyère, shredded, or Swiss cheese
2 tablespoons cream cheese, reduced-fat
1/4 cup whole-wheat breadcrumbs
1 tablespoon fresh parsley or thyme, chopped
4 teaspoons extra-virgin olive oil
1/4 cup ham, chopped, (about 1 ounce)
Preheat oven to 400°F.

Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.

Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.

Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Tonight, I am serving with Whole-Grain Rice Pilaf, Broccoli with Lemon Sauce, garden salad and fruit compote.

Vietnamese-Style Pork Noodle Salas

Vietnamese-Style Pork Noodle Salas

4 ounces thin brown rice noodles (such as Annie Chun’s)
1 cup sliced red onion
5 tablespoons fresh lime juice, divided
2 tablespoons fish sauce
2 teaspoons minced fresh garlic
3 tablespoons sugar, divided
1/2 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
1/4 cup hot water
1/4 teaspoon crushed red pepper
5 ounces baby spinach or Napa cabbage (about 7 cups)
1 1/4 cups matchstick-cut carrots (4 ounces)
1/2 cup fresh cilantro leaves
2 tablespoons canola oil

1. Bring a medium saucepan of water to a boil. Add noodles; cook 3 minutes. Drain; rinse under cold water. Drain.
2. Place onion in a bowl of ice water; let stand 10 minutes. Drain. Combine 2 tablespoons juice, 1 tablespoon fish sauce, garlic, 1 1/2 tablespoons sugar, and black pepper. Add pork; toss.
3. Combine remaining 1 1/2 tablespoons sugar and 1/4 cup hot water, stirring until sugar dissolves. Add remaining 3 tablespoons juice, remaining 1 tablespoon fish sauce, and crushed red pepper. Add noodles, onion, spinach, carrot, and cilantro; toss.
4. Heat a wok or large skillet over high heat. Add oil; swirl. Add pork mixture; stir-fry 4 minutes. Divide spinach mixture among 6 plates; top evenly with pork.

This is an entree salad so, all I’m adding is some fresh fruit compote.