Applewood Smoked Mango Pork Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1.7 pounds Smithfield Applewood Smoked Bacon
  • Pork Loin Filet cut into small bite size pieces
  • 1 teaspoon chipotle chili powder more or less to your taste
  • 1 teaspoon smoked paprika
  • 4 inch flour tortillas 6-8
  • 1 ripe but firm mango, peeled + diced
  • 1 cup cooked rice or quinoa
  • 2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
  • 2 cup cherry tomatoes
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • Juice from 1/2 a lime
  • Salt to taste

Directions

  1. Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
  2. Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
    Serve with the tomato salsa and sliced avocado.
  3. TOMATO SALSA
    Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.
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Chicken Soft Tacos

Ingredients

  • 1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup chopped onion
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 10 flour tortillas (8 inches), warmed
  • 1-1/4 cups shredded cheddar cheese
  • 1-1/4 cups salsa
  • 1-1/4 cups shredded lettuce
  • 1 large tomato, chopped
  • 3/4 cup sour cream, optional

Directions

  1. Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender and juices run clear.
  2. Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

Four-Cheese Angel Hair

Ingredients

  • Kosher salt
  • 1 lb. angel hair
  • 1 tbsp. unsalted butter
  • 1 c. half-and-half
  • 1 c. Grated Cheddar
  • 1 c. grated Fontina
  • 1 c. Grated Gruyère
  • 1/2 c. Pecorino
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water.
  2. In a large skillet over medium-high heat, melt butter and combine with half-and-half. Bring to a low simmer, add all of the cheese and season with pepper. Reduce heat to low and mix until well incorporated.
  3. Drain pasta and gently fold in half the pasta using tongs to coat all strands. Add parsley and balance of pasta. If sauce is too thick, add a spoonful of pasta water at a time until you reach desired consistency. Serve immediately.

Cheddar Carbonara

Ingredients

  • Kosher salt
  • 1 lb. spaghetti
  • 8 oz. bacon, cut into 1/2″ slices
  • 2 large eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1 1/2 c. shredded white Cheddar
  • 1/2 c. freshly grated Parmesan
  • Freshly ground black pepper
  • 2 tbsp. Freshly Chopped Parsley

Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  2. In a separate bowl, combine eggs, cheddar, Parmesan, salt and pepper and mix well with a fork. Set aside.
  3. In a large skillet over medium heat, cook bacon until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a bowl without draining the fat. Return skillet to medium heat and add 1/2 cup pasta water. Turn off heat.
  4. Drain pasta and add to skillet. Stir in cheese mixture and parsley, tossing with tongs to evenly coat the pasta and prevent the eggs from scrambling. Add additional pasta water to make a creamy sauce.
  5. Before serving, mix in parsley. Garnish with bacon and serve immediately.

Apple-Bacon Mini Loaves

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup 2% milk
  • 2 tablespoons butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup crumbled cooked bacon
  • 1/4 cup finely chopped apple

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
  2. Transfer to two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Zucchini & Cheese Drop Biscuits

Ingredients

  • 3/4 cup shredded zucchini
  • 1-1/4 teaspoons salt, divided
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cubed
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 cup 2% milk