Tangy, tasty ideas

Val.indd
CHALUPA DINNER BOWL

1 lb. dried pinto beans
2 cloves garlic, chopped
1 (3 1/2 lb) boneless pork  loin roast
2 (4.5 oz.) cans chopped green chiles
1 Tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32 oz.) container chicken broth
1 (10 oz.) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Rinse and sort beans according to package directions; place in six-quart slow cooker. Add roast, green chilies, garlic and spices. Pour broth over roast. Cover and cook on high for eight hours. Pull roast into large pieces with two forks, stir in tomatoes. Heat for additional 10 minutes. Heat taco shells according to package directions; place shredded lettuce evenly into shells. Spoon about one cup pork-and-bean mixture into each shell, using slotted spoon. Serve with desired toppings (Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream or chopped avocado). Serves eight.

CHIPOTLE LIME CHICKEN TACOS

4 large chicken breasts
Salt and pepper
2 limes, zested and juiced
1/4 c. orange juice
1 c. sour cream
8 corn tortillas, warmed
2 chipotle chiles in adobo sauce, minced
Generously season chicken breasts with salt and pepper. Mash some lime zest into the chicken. Sprinkle lime juice over chicken. Place chicken in roasting pan with 1/4 cup orange juice in the bottom of pan. Roast chicken in preheated 400° oven for about 30-40 minutes, until internal temperature registers 165°. Remove chicken from oven to a carving board; let sit until cool enough to handle. In small bowl combine sour cream, chipotles, remaining lime zest and salt and pepper to taste. Once chicken has cooled shred or slice chicken breasts. Put some of the chicken on each tortilla, top with chipotle sour cream and garnish with some zest from the remaining lime. Serve with cheese or your other favorite toppings. Serves four.

BACON PIEROGI BITES

14 bacon slices, cut in half
1/4 c. light brown sugar
1 (12 oz.) pkg. mini potato and Cheddar pierogis
Thaw pierogis. Preheat oven to 400°. Coat a rimmed baking sheet with cooking spray. Wrap bacon around center of each pierogi and place on prepared pan. Sprinkle evenly with brown sugar. Bake 18-20 minutes or until bacon is crisp. Try serving with sour cream. Serves four.

THROW TOGETHER MEXICAN CASSEROLE

1 lb. ground beef
1 c. mild chunky salsa
1 (15 oz.) can sweet corn, drained
1/4 c. taco sauce
1/4 c. sliced black olives
3 1/2 c. cooked egg noodles
1/2 c. tomato sauce
1 (15 1/4 oz) can kidney beans, drained, rinsed
1 (1 1/4 oz.) pkg. taco seasoning mix
In skillet over medium heat cook ground beef until evenly brown; drain. In 9-inch by 13-inch baking dish, combine beef and other ingredients and bake in preheated 325° oven for 30 minutes or until cooked through. Makes four servings.

BEST BROCCOLI SALAD

1 1/2 c. mayonnaise            1/2 c. sour cream
1/4 c. sugar                       1 small red onion, chopped
1 bunch broccoli, cut into very     1/2 head cauliflower, cut into
small florets       very small florets
1 c. shredded sharp     1 (3 oz.) container real
Cheddar cheese       bacon bits
In large bowl combine mayonnaise, sour cream and sugar; mix well. Add remaining ingredients, mix until well combined. Cover and chill at least four hours before serving, it’s even better if made a few days in advance and allowed to marinate in refrigerator. Serves six.

CHICKEN, APPLE & CHEESE CASSEROLE

5 Tbsp. butter or margarine,    softened
3 medium-size apples, halved, cored, sliced (3 c.)
2 large onions, thinly sliced (2 c.)
1 tsp. salt
3 whole chicken breasts, boned,  skinned, split
1/4 tsp. pepper
1/2 c. shredded Swiss cheese
1/2 c. grated Parmesan cheese
1/4 c. dry bread crumbs
1/2 tsp. dried thyme
2 Tbsp. brandy or apple cider
Preheat oven to 350°. Coat two-quart baking dish with one Tablespoon of the butter. Melt remaining four tablespoons butter in large heavy skillet over medium heat. Add apples and onions and saute until apples are tender, about 10 minutes. Spoon into baking dish. Rub chicken with salt and pepper and arrange over apple-onion mixture. Combine cheeses with bread crumbs and thyme and sprinkle over the chicken. Drizzle brandy or cider over cheese. Bake for 35 minutes or until cheese is golden brown and chicken is done. Makes six servings.

COUNTRY LEMON COFFEE CAKE

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. granulated sugar
1 c. milk
1 c. packed brown sugar, divided
2 large eggs
2 tsp. ground cinnamon, divided
Zest of 1 lemon
3/4 c. butter, melted
1/2 c. chopped pecans
1 tsp. lemon extract
In large bowl combine flour, baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, one teaspoon cinnamon, butter, milk extract, zest and eggs. Beat until well combined; pour into 9-inch by 13-inch baking dish sprayed with cooking spray and floured. Cover and chill at least eight hours or overnight. In small bowl combine remaining brown sugar and cinnamon with pecans. Sprinkle over chilled batter and bake in preheated 350° oven 30-35 minutes or until toothpick inserted in center comes out clean. Cut and serve warm. Serves 12.

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