Cheese and Bacon Potatoes
6 slices bacon
1⁄4 cup onion, finely chopped
4 large potatoes, thinly sliced with skins on
11⁄2 cup (6-ounces) cheddar cheese, shredded
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Turn temperature control dial to 350°F. Fry
bacon until crisp, remove and drain. Carefully remove grease, reserving
2 tablespoons bacon grease in skillet. Add potatoes to skillet; cover and
cook 10 minutes. Turn potatoes and cook an additional 5 minutes.
Crumble bacon and combine with green chilies and onion. Sprinkle over
potatoes. Top with cheese; cover and cook 5 more minutes.
Pasta with Peppers and Chicken
1 clove garlic, minced
Pinch ground red pepper
1 tablespoon olive oil
Salt and ground black pepper to taste
1 whole boneless,
1 1⁄2 teaspoons cornstarch
skinless chicken breast, cut
3⁄4 cup chicken broth
into 1⁄2-inch x 2-inch strips
3⁄4 cup chicken broth
1 cup sliced red,
4-ounces linguine or fettuccine,
green or yellow bell pepper
cooked and drained
(or combination)
1⁄2 teaspoon basil
1⁄2 teaspoon basil
Set skillet temperature to 350°F. Add garlic and oil and saute 2 minutes.
Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow
to cook additional 2 minutes or until vegetables are crisp tender and
chicken is done. Reduce temperature to 250°F. Blend seasonings and
cornstarch into chicken broth, stirring until well blended. Pour broth
mixture into skillet. Heat, stirring gently, 1 minute or until mixture is hot
and thickened. Serve over pasta. Makes 2 servings.
Easy Beef Fajitas
Juice of 2 limes
1⁄2 green or red bell pepper,
1 small onion, thinly sliced
thinly sliced
2 tablespoons olive oil
4 flour tortillas
1⁄2 teaspoons ground cumin
1⁄2 cup (2-ounces)
1⁄4 teaspoon salt
monterey jack or
1 clove garlic, minced
cheddar cheese, shredded
1⁄8 teaspoon red pepper flakes
Guacamole, optional
Freshly ground black pepper, to taste
Salsa, optional
3⁄4-lb. top round steak, thinly sliced
Sour cream, optional
Chopped tomatoes, optional
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red
pepper and black pepper in glass bowl. Add beef and allow to stand,
at room temperature, 30 minutes. Set skillet temperature to 350°F. Add
remaining 1 tablespoon olive oil, onion and green/red bell pepper and
stir gently. Cover and cook 1 to 2 minutes or until vegetables are tender.
Remove vegetables and keep warm. Drain meat, discard marinade and
place meat in skillet. Saute meat 7 to 9 minutes or until done.
Meanwhile, wrap tortillas in aluminum foil and heat in 350°F. oven for
5 minutes. To assemble, spoon about 1⁄4 of meat and vegetables into
center of each warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll
tortilla and place on serving plate. Garnish, as desired, with guacamole,
salsa, sour cream and/or chopped tomatoes.
Pork Chops with Spanish Rice
2 to 4 center cut pork chops,
1⁄3 cup raw long grain rice
about 1⁄2-inch thick
1⁄2 teaspoon chili powder
1⁄4 cup chopped green bell pepper
1⁄3 cup chopped onion
1 can (141⁄2-ounces) whole tomatoes
Set skillet temperature to 350°F. Add chops and cook on first side 5
minutes. Turn chops; add onion and green bell pepper. Cook, stirring
vegetables occasionally, 2 minutes. Reduce temperature to “WARM”,
add rice, chili powder and tomatoes and stir to blend into vegetables.
Cover and cook 25 to 30 minutes, stirring occasionally.
RECIPES
RECIPES
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