Slow Cooker Mexican Pork Fiesta

Ingredients

• 2 tablespoons olive oil
• 1 (3-pound) boneless pork roast
• 1 large yellow onion, thinly sliced
• 2 cups water
• 1/2 package (1.25 ounces) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix
• 12 ORTEGA® Fiesta Flats™ Flat Bottom Taco Shells or taco shells of choice
• Sour cream, if desired

Carolina Dreaming Appetizer Meatballs

Ingredients

• 1/2 cup peanut butter
• 1/4 cup fig preserves
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced or grated fresh ginger
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1 1/4 pounds ground turkey
• 4 green onions, finely chopped (including green tops)
• 1/4 cup chopped fresh parsley
• 1 large egg
• 1 teaspoon salt
• Diced green onion tops or chopped parsley (optional)

Preparation

1. Preheat oven to 425°F. Whisk together peanut butter, preserves, Worcestershire sauce and lemon juice until well blended. Add ginger, black and red pepper, mixing well. Reserve.
2. Place approximately half peanut butter mixture into mixing bowl (reserve remainder for later). Add turkey, green onions, parsley, egg and salt to mixing bowl and mix lightly but thoroughly.
3. Roll mixture into 1-inch balls and place 1 inch apart on lightly greased, rimmed baking sheet.
4. Place into oven and bake for 15 minutes. Remove pan from oven and brush tops of meatballs with remaining peanut butter mixture.
5. Return pan to oven and bake for about 5-8 minutes more, or until nicely browned.
6. Remove from oven. Arrange on serving plate and sprinkle with diced green onion tops or parsley, if desired.
7. Note: Use with decorative toothpicks placed in each meatball for easy consumption.

Serves

24 meatballs

Notes, Tips & Suggestions

Recipe contributed by winner Janice E., Southeast region

Source

Southern Peanut Growers

© 2014 All rights reserved.

Strawberry & Watermelon Salad

 

Ingredients

• 2 cups quartered and cleaned California strawberries
• 2 cups diced watermelon (yellow and red, if available)
• 1/4 cup sliced fresh basil
• 1 handful arugula
• Sherry vinaigrette (see recipe below)
• Salt and pepper, to taste
• 1/3 cup candied walnuts or pecans
• 1/3 cup blue or goat cheese
• 1 tablespoon pomegranate molasses or balsamic syrup

Sherry vinaigrette:

• 1/2 cup sherry vinegar
• 1 tablespoon honey
• 1 shallot, cut in half and sliced thinly
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste

Homemade Sriracha BBQ Sauce

Ingredients

• 3/4 pound fresh Fresno chilies, stemmed and coarsely chopped, do not remove seeds
• 4 cloves fresh garlic
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1/4 cup firmly packed light brown sugar
• 1/4 cup molasses
• 1/4 cup white vinegar
• 1 teaspoon McCormick Smoked Paprika
• 1 teaspoon McCormick Gourmet Sicilian Sea Salt

Mexican Quinoa

Ingredients:

1 tablespoon olive oil
2 garlic cloves, minced
1 1/4 cups reduced-sodium chicken broth
1 cup uncooked, pre-rinsed quinoa
1 14.5-ounce can diced tomatoes with green chilies
1 15.5-ounce can black or pinto beans, drained and rinsed
1 1/2 cups frozen corn kernels
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 cup chopped fresh cilantro

For topping:

Chopped fresh cilantro
Reduced-fat shredded cheddar cheese
Low-fat sour cream

Thai Ribeye Pork Chops

Ingredients

• 1/4 cup soy sauce
• 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
• 3 cloves garlic, crushed (about 3 tablespoons)
• 3 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 lime, juiced
• 4 boneless ribeye pork chops, about 3/4- to 1-inch thick

Aunt Nellie's Fresh Tomato Sauce

Ingredients

• 1 jar (15 ounces) Aunt Nellie's Whole Holland-Style Onions
• 1 tablespoon olive or vegetable oil
• 2 cloves garlic, minced
• 1/2 cup white wine, chicken broth or vegetable broth
• 1 cup chopped fresh tomatoes
• 1/2 cup chopped roasted red bell peppers or sweet piquante peppers
• Chopped fresh herbs (such as basil, thyme, oregano, chives)