Curried Beef

Prep Time:  20 min.       Cook Time:  1 hr.
Serves:  6
Perfect Partner:  Basmati Rice

Ingredients:
4 T. vegetable or olive oil, divided
1-1/2 lbs. beef stew meat, cut into 1 inch cubes
1 large onion, chopped
1 small onion, cut into rings
4 cloves minced garlic
2 T. chopped green chilies
1 T. lemon juice
1 2-in. piece fresh ginger, peeled (or 1/2 t. ground ginger)
2 t. ground cumin
1 t. dried thyme
1 t. ground coriander
2 cinnamon sticks
3 bay leaves
1-1/2 c. beef broth

1. Heat 2 T. oil in large skillet over medium heat; add beef and chopped onion.  Cook until beef is browned and onion is soft, about 10 min.
2. Puree garlic, chilies, lemon juice, ginger and spices to a paste.
3. Increase skillet to medium-high heat.  Add beef, ginger paste, cinnamon and bay leaves, and beef broth to skillet.
4. Cook on low until beef is tender, about 1 hour.
5. In a separate skillet, heat remaining 2 T. oil, and saute onion rings and set aside, keeping warm.
6. Uncover beef, and boil until slightly thickened, about 5 minutes.
7. Remove cinnamon sticks and bay leaves.
8. Place onion rings on top of beef to serve.

Source:  Easy Everyday Cooking

Deconstructed Stuffed Green Peppers

Prep Time:  15 min.    Cook Time:  15 min.
Serves:  4
Perfect Partner:  Corn on the Cob

2 green sweet peppers, diced
1 T. olive oil
1/3 c. chopped onion
1 lb. ground beef
1 14.5 oz. can diced tomatoes
1 T. Worcestershire sauce
1/2 t. dried oregano
1/4 t. salt
1/4 t. pepper
1 package Rice-A-Roni Spanish Rice
2 c. water
1/2 c. shredded Colby-Jack or cheddar cheese (reserved)

1. Combine sweet peppers and onion in skillet with olive oil over medium-high heat.  Saute until onion and pepper are soft.
2. Increase heat to high, and add ground beef.  Cook until ground beef is browned.
3. Add remaining ingredients, except cheese, and bring to a boil.
4. Cover and reduce heat to low, and simmer for 15 min or until water is evaporated and rice is soft.
5. Stir in cheese until melted, and serve immediately.

Roasted Parmesan Potatoes

Prep Time:  15 min.       Cook Time: 25 min.
Serves 4
Perfect Partner:  Hamburgers

Preheat oven to 450

Ingredients:
4 medium russet potatoes, peeled
1 T. vegetable or olive oil
3 T. grated Parmesan cheese
2 t. dried parsley
1 t. paprika
1/2 t. garlic powder
1 t. salt
1/8 t. cayenne pepper

1. Preheat oven to 450 F.  Line a baking sheet with aluminum foil and spray with cooking spray.  Slice potatoes in half for fourths and cut into 1/2 inch cubes.
2. Place potatoes in a medium bowl and toss with oil.
3. Combine all other ingredients in a small bowl, and add to potatoes.  Toss to coat potatoes evenly.
4. Arrange potatoes on prepared baking sheet.
5. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 min.

Source:  Easy Everyday Cooking

Sweet Pork Tacos with Cilantro Lime Slaw

Prep Time: 30 min        Cook Time: 8 hrs
Serves 10-12
Perfect Partners:  Black Beans, Spanish Rice, Fresh Salsa and Guacamole


Cilantro Lime Slaw
1 whole shredded red cabbage
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but cabbage in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.
Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (10 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low 8 hrs or until meat is tender.


Source: Marissa Howell (Atlanta)

Chicken Enchiladas (White Sauce)

Prep: 25 min         Bake: 40 min
Serves 6
Perfect Partner:  Fresh Salsa, Guacamole, Spanish Rice and Black Beans

Preheat oven to 350

Ingredients:
1/4 c. chopped onion
2 T. butter
1 4-oz. can diced green chili peppers, drained
1 3-oz. package cream cheese, softened
1/4 t. ground cumin
2 c. chopped, cooked chicken
1 10-3/4 oz. can condensed cream of chicken soup
1 c. sour cream
1 c. milk
12 7-inch flour tortillas
1-3/4 c. shredded colby-jack, Monterey jack or cheddar cheese

1. Saute the onion and butter in a skillet until onion is transparent.  Add chicken and cook until chicken is no longer pink.
2. Meanwhile, in a mixing bowl, combine all other ingredients, except 1 c. cheese and tortillas.
3. Spoon about 2 T. of chicken, and 1/4 c. of sauce mixture onto each tortilla, and roll up each tortilla.  Reserve a few cups of mixture to pour over top of rolled tortillas.
4. Spray a 9x13 in. pan with cooking spray, and lay rolled tortillas in the pan.
5. Pour remaining sauce mixture over center of tortillas, leaving about 1-1/2 in. of each end of tortillas uncovered (so the ends can brown--the best part!).
6. Cover with foil and bake in 350 oven for 35 min or until heated through.
7. Sprinkle remaining 1 c. cheese over enchiladas, and bake for additional 5 min or until cheese is melted.

Source: Better Homes and Gardens New Cookbook

Deli-Style Pasta Salad

Prep Time:  20 min        Cook Time: 10-12 min + chill minimum 2 hours, preferably 8 hrs
Serves 10-12

Ingredients:
Salad:
1 pkg. 16 oz. spiral pasta (tri-color rotini is my preference)
6 oz. thinly sliced hard salami, julienned or diced (can also use pepperoni)
1/3 c. shredded Parmesan cheese (can also use 1/2 c. cubed cheddar or colby-jack cheese)
1 can, 2.25 oz., sliced olives, drained
1 small red onion, diced
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. chopped cucumber
1/3 c. chopped green onions
1/2 c. tomatoes, diced
1/2 c. zucchini, quartered and thinly sliced (optional)
Sauce:
2 T. dried parsley or 1/4 c. fresh minced parsley
1 t. dried oregano
1 t. dried basil
1 clove garlic, minced
1-1/2 t. ground mustard
3/4 c. olive or vegetable oil
1/2 c. red wine vinegar
1/2 t. salt
1/4 t. freshly ground pepper

• Cook the pasta according to package directions, rinse with cold water, and drain.  Prepare veggies and sauce while pasta is cooking.
• Place pasta in a large bowl and add meat, veggies and cheese
• In a small mixing bowl, whisk together sauce ingredients.
• Pour over salad and toss to coat.
• Cover and chill for 2 hrs. minimum, best if 8 hrs (or overnight), stirring occasionally to redistribute sauce.
• Toss before serving.

Southwestern Pinto Beans

Prep time:  less than 5 min          Cook time: 8 min
Serves 2-3

Ingredients:
1 can pinto beans, rinsed and drained
1 clove garlic
1/4 c vegetable broth
1/4 t black pepper
1/2 t cumin
1/2 t chili powder
2 T salsa
1 T fresh cilantro, chopped

1. Rinse and drain pinto beans.  Chop cilantro.
2. Heat a nonstick skillet sprayed with cooking spray, over medium heat.  Saute garlic until soft.
3. Add the beans, vegetable broth, and spices.
4. Raise heat to med-high and cook covered for 3-4 min.
5. Using for or potato masher, mash beans until just smooth, or desired consistency.
6. Continue cooking for 3-5 min more, until thickened.  Stir in salsa and cilantro, and cook 1 min more.