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 Quesadilla

Ingredients

  • 2 tbsp. extra-virgin olive oil, divided
  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts, sliced into strips
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas
  • 2 c. Shredded Monterey jack
  • 2 c. shredded Cheddar
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • Sour cream, for serving

Directions

  1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
  2. Heat remaining tablespoon oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
  3. Add 1 flour tortilla to skillet and top with both cheeses, cooked chicken mixture, avocado, and green onions. Place another tortilla on top and cook, flipping once, until golden, 3 minutes per side. Repeat to make four quesadillas.
  4. Slice into wedges and serve with sour cream.

Tofu Scramble

Ingredients

  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 small green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 15-ounce can black beans, rinsed, drained
  • 1/4 cup coarsely chopped fresh cilantro
  • Kosher salt, freshly ground pepper
  • 4-6 whole wheat tortillas, warmed
  • Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Baker’s Dozen Yeast Rolls

Ingredients

  • 2 to 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm water (120° to 130°)
  • 2 tablespoons plus 4 teaspoons butter, melted, divided
  • 3/4 cup shredded sharp cheddar cheese
  • 2 teaspoons honey
  • 1/8 teaspoon garlic salt

Chicken Broccoli Shells

Ingredients

  • 1 jar (16 ounces) Alfredo sauce
  • 2 cups frozen chopped broccoli, thawed
  • 2 cups diced cooked chicken
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 21 jumbo pasta shells, cooked and drained

Directions

  1. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13×9-in. baking dish.
  2. Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Bacon Cheddar Deviled Eggs

Ingredients

  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon mustard

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Mini Cheddar Biscuits

Ingredients

  • 190g Cheese (we used strong cheddar)
  • 50g Butter (salted)
  • 100g Plain white flour
  • 0.5 tsp Salt
  • 1 tbsp Marmite

Directions

  1. Preheat oven to 180c (350’f or gas mark 4)
  2. Mix together all the ingredients with a spoon, or in a food processor. When they start to form a ball, knead together lightly then roll out the dough onto a lightly floured surface. You want to make it about 3 mm thick.
  3. Using a small cutter or shot glass, cut out the biscuits. Poke some holes into the biscuits using a fork. Try to keep your hands cool whilst handling the dough to prevent the cheese from melting and the dough becoming sticky. You can always refrigerate the dough for 30 minutes to bring it back down to cool.
  4. Lay the biscuits on a silicon mat or parchment paper onto a flat baking tray. Bake for 15 minutes.
  5. Leave to cool on the tray then remove the biscuits. Store in a dry place for up to 3 days.