Spicy Beef Stir-fry

My husband and I enjoyed this wonderful dish for supper last night. It was easy to prepare, although I should have read the recipe a little better before I started so I would have all the prep work done before heating up the wok! I would definitely make this dish again as we both really enjoyed the flavor. I made a couple of miner alterations to the recipe (noted below).



Spicy Beef Stir-fry
2 tsp soy sauce
2 tsp cornstarch
1 to 2 tsp Chinese chili sauce with garlic (I used 1 tsp, but next time will use 2 or more!!)
1 tsp and 1 Tb vegetable oil
1/2 lb beef flank steak, cut across grain into 1/8 inch strips
1 medium summer squash, cut into 1/4 inch slices (1 1/2 cups)
1/2 cup chicken broth
1/3 lb Chinese pea pods, but diagonally into pieces (1 cup) (I substituted a frozen stir-fry vegetable mix for the pea pods)
2 cups hot cooked rice or soba noodles


Mix soy sauce, cornstarch and chili sauce, reserve. Heat wok or 10-inch nonstick skillet until 1 to 2 drops water bubble and skitter when sprinkled in wok. Add 1 tsp oil and rotate wok to coat bottom and side. Add beef. Stir-fry 2 to 3 minutes or until beef is brown; remove from wok. Add remaining 1 Tb oil and rotate wok to coat side. Add squash. Stir-fry 1 minute. Add broth; cover and reduce heat to low. Cook 3 minutes or until squash is tender. Stir in cornstarch mixture, pea pods and beef. Stir-fry over high heat 2 minutes or until pea pods are crisp-tender. Serve over rice. Yields 2 servings.

Have blueberries...must make muffins....

One of my favorite things about summer is the availability of fresh berries. I try to include fresh fruit and vegetables in to my diet whenever possible (you need five servings a day!) and during the summer months I typically don't have a problem. I picked up some blueberries at the store the other day thinking I could just nibble on them as a snack. I could eat them by themselves, but I think blueberries are better used mixed in to muffins...pancakes...pies...basically because by themselves they are a little tart, but mixed in to a muffin (or anything else) they are perfect! Okay, so I didn't actually make muffins, but a close second...a Blueberry Loaf Bread from a "Light Cooking for Two" cookbook that I just recently checked out from the library. (May need to look for this one on half.com!) I also made a loaf of banana bread, which followed the same baking directions as the blueberry loaf.

Blueberry Loaf Bread

2/3 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

Dash of salt

1/4 cup sugar

1/4 cup plus 2 Tbls plan nonfat yogurt (I didn't have plain yogurt, so substituted raspberry which turned out very well!)

2 tsp vegetable oil

1/2 tsp vanilla extract

1 egg white, slightly beaten

1/3 cup fresh or frozen blueberries, thawed

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in blueberries. Spoon batter into a 6x3x2 inch loaf pan coated with cooking spray. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean. Remove from pan immediately, and let cook on a wire rack. Yields 1 loaf.

I had some bananas in the freezer waiting to be made into a banana bread, so I made that this morning as well!

Banana Bread

1/2 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

Dash of salt

3 Tbls sugar

1/4 cup low-fat sour cream

1/4 cup mashed ripe banana

1 tsp vegetable oil

1/4 tsp vanilla extract

1 egg white, lightly beaten

Follow same instructions on recipe above!

Review: Both breads turned out very well and I would use these recipes again. The blueberry loaf was more porous than what I was expecting and I could have used a little more banana in the banana bread for a stronger flavor. Neither bread was overly sweet which I feel makes a good breakfast bread. Overall I was pleased with how they came out.

Parsleyed Parmesan Fish

As I was going through my cookbooks recently, this fish recipe stood out as one I thought my family would enjoy. It also is quick and easy to make, a bonus for me! My husband and I had this dish for dinner tonight, and although it was very good, I would not serve it again during the summer. I used Halibut steaks which is a very meaty fish, and the dish had a very rich taste. It would be much better in the Fall or Winter, just a little too heavy for the summer.

Parsleyed Parmesan Fish

1/2 pound fresh or individually frozen (thawed) fish fillets (I used Halibut)

2 Tbls grated Parmesan cheese

1 Tbls Italian-style dry bread crumbs

1 Tbls fresh chopped parsley

2 tsp butter, melted

Heat oven to 450 degrees. Grease broiler pan rack. Place fish fillets in single layer on rack in broiler pan. Mix remaining ingredients, sprinkle over fish. Bake uncovered 12-16 minutes or until fish flakes easily with fork.

I think this breading mixture would be great with chicken as well!

Chicken Caesar Wraps

Tonight's dinner recipe comes from the Betty Crocker "Cooking for Two" cookbook. My husband and I received this book as a wedding gift and have tried quite a few recipes out of it. I was in the mood for something quick yet "summery" for dinner. I came across the recipe for Chicken Caesar Wraps and felt it fit the bill. Not only that, it is designed to only feed two people, so no leftovers to worry about!



Chicken Caesar Wraps
8 small romaine leaves
2 Tbls chopped red onion
1 Tbls shredded Parmesan cheese
2 Tbls Caesar dressing
2 garden vegetable flavored flour tortillas (I used regular flour tortillas)
2 hard-cooked eggs, sliced (I omitted the eggs, as my husband does not like them)
1 Roma (plum) tomato, sliced
1 cooked chicken breast, sliced

Toss lettuce, onion, cheese and dressing to coat. Place lettuce mixture evenly down center of each tortilla. Top with eggs, tomato and chicken slices. Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down; secure with toothpick if necessary.

Grilled Chicken with Salsa

This recipe comes from the June/July 2008 issue of Taste of Home. I haven't tried it yet, but intend to make it this week (at which time I will post a photo!). This dish struck me as one I need to try this summer, as you use the grill and fresh produce for the salsa!


Grilled Chicken with Salsa
1/4 cup lemon juice
2 Tbls lime juice
2 Tbls orange juice
2 Tbls canola oil
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breast

Tomato-Pineapple Salsa:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 Tbls minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

Nutrition Facts: 1 chicken breast with 3/4 cup salsa equals 185 calories, 4 g fat, 63 mg cholesterol, 178 mg sodium, 13 g carbohydrate, 2 g fiber, 24 g protein

Vegetable Steak Kabobs

My husband and I try to grill out as much as possible, especially during the summer months. We have our "stand-by" grill recipes which are family favorites, but I am always up for trying something new. I came across the Vegetable Steak Kabob recipe in a Taste of Home magazine that must have been from one of their winter editions as the headline reads, "Steak's a Cut Above for Holiday Menus" and has red mittens and holly leaves decorating the page. Just goes to show, we aren't the only ones who use our grill in the winter months!

Vegetable Steak Kabobs
1/2 cup vegetable oil
1/3 cup cider vinegar
2 Tbls ketchup
2 to 3 cloves garlic, minced
1 tsp Worcestershire sauce
1/2 tsp each dried marjoram, basil and oregano
1/2 tsp dried rosemary, crushed
1 1/2 lbs boneless beef sirloin steak
1 1/2 cups cherry tomatoes
1/2 pound whole fresh mushrooms (which I did not include!)
2 medium onions, cut into wedges (I substituted pearl onions)
2 small green peppers, but into 1-inch pieces

In a large resealable bag, combine the oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings; set aside. Trim steak if necessary and cut into 1-inch cubes. Add the meat and vegetables to the marinade. Seal bag, turn to coat; refrigerate overnight. Drain and discard the marinade. Alternately thread beef and vegetables onto six metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 4-6 minutes longer or until beef reaches desired doneness. Makes 6 servings.

Nutritional Analysis: Serving size - 1 kabob. 234 calories, 10 g fat, 69 mg cholesterol, 99 mg sodium, 10 g carbohydrates, 2 g fiber, 26 g protein

Citrus-infused Salmon and Wild Rice Bulgar Pilaf

I can't put off making the salmon any longer. I've had it planned for dinner for the past three nights and every time it comes to fixing dinner, I can't bring myself to cook the salmon. If it's not cooked tonight...it won't be cooked at all as it will need to be thrown away, which I can't do either. So, we will eat the salmon for dinner tonight!

Citrus-infused salmon (from Women's Day)

3 Tbls cinnamon chipotle rub (McCormick Grill Mates)

2 tsp grated lime zest

1 tsp cumin

1 whole salmon fillet (about 2 1/2 pounds)

3/4 cup pineapple or orange juice

2 Tbls lime juice

Mix rub, lime zest and cumin in small bowl. Put salmon in large glass baking dish or 2-gallon ziptop bag. Add juices; cover or seal. Marinate 15 minutes at room temperature. Heat oven to 450 degrees. Line rimmed cookie sheet with foil. Place salmon skin side down and sprinkle with spice mixture. Bake 15-20 minutes or until opaque. Lift with spatula, leaving skin behind.

Wild Rice and Bulgar Pilaf

1/2 cup wild rice

2 cups chicken broth

3/4 cup chopped onion

1/4 tsp dried tarragon, crushed

Dash pepper

1/2 cup bulgar

1/4 cup snipped fresh parsley

Place uncooked wild rice in a strainer. Run cold water over rice for 1 minute, lifting rice to rinse well. In a medium saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is done. Stir in bulgar and parsley. Cover and let stand for 5 minutes. Fluff with fork. Makes 4 servings.

Doodling about Snickerdoodles

I just joined an online baking group called "Cookie Carnival." The idea is, everyone makes a cookie using the same recipe in a given month, then goes on to post about it. This is my first month participating, and the cookie for June is Snickerdoodles. I can't remember the last time I made a batch of snickerdoodles, or if I even ever made them myself. I whipped up a batch this afternoon, and now remember as to why I don't make them....they really aren't my favorite. I feel they are a little boring and definitely need to be accompanied by coffee or milk...something! They need to be drizzled with a cinnamon icing, or have cinnamon swirled through the batter. Regardless of my opinions here is the recipe from this month:

Snickerdoodles

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar

1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Breakfast for dinner....

I love breakfast foods, my husband not so much, but he does enjoy waffles! I originally had planned on making salmon with wild rice for dinner tonight, but when it came down to fixing dinner, the salmon didn't sound all that great. Instead I made waffles and smoothies for dinner! The waffle recipe isn't worth posting as I used Bisquick with the recipe on the side of the box...the smoothies on the other hand are worth posting. I came across the smoothie recipe in the June/July 2008 issue of Taste of Home (my favorite cooking magazine, because everything is so good!).

Very Berry-licious Smoothies (yes, that is the title from the TOH recipe...)

2 cups cranberry juice

4 cups frozen unsweetened strawberries (I used fresh strawberries successfully)

2 cups frozen unsweetened raspberries

2 cartons (6 oz each) blackberry yogurt (couldn't find blackberry, so substituted raspberry)

In a blender, combine half of the ingredients, cover and process until well blended. Pour into chilled glasses. Repeat with remaining ingredients. Serve immediately. Yields: 6 servings

This is a tasty and refreshing way to get some extra fruit in your diet!

The Lone Chocolate Chip Cookie

I had been craving chocolate chip cookies at the end of last week and over the weekend. Monday I finally broke down a made a batch. Even better, when I checked Cookie Madness, Anna has just posted about a "new" chocolate chip recipe. I only had half a bag of chocolate chunks and her recipe was scaled down for a half batch so it was perfect! The half batch still made 18 cookies, 12 of which I froze (in the "batter state") for another craving fix. It now being Wednesday, there is only one cookie left...

You can click here for the recipe.

Perfect night for grilling....

We have had gorgeous weather for the past two days in Cheyenne, warm and not windy! We had grilled hamburgers and vegetables for dinner tonight, perfect for a warm summer day.


Cowboy Burgers (how appropriate for Wyoming!)

2 Tbls olive oil

3 onions, thinly sliced, separated into rings

8 hamburger patties (1/4 lb each)

3 Tbls A.1. original steak sauce

2 tomatoes, sliced

8 hamburger buns

8 slices of cheese

Preheat grill to medium heat. Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onions; cook 5 minutes stirring frequently. Cover with lid. Simmer 20 minutes or until onions are golden brown, stirring frequently. Meanwhile, grill patties 5 minutes on each side or until done. Stir steak sauce into onion mixture. Place 1 tomato slice and burger on bottom half of each bun. Cover with cheese and 3 Tbls of onion mixture. Makes 8 servings.

Grilled Veggies

4 zucchini (1 1/2 lb), cut into 1/2 inch thick slices

3 each: red and yellow peppers, cut into 1/2 inch wide strips (I used red and green peppers)

1/4 cup Italian dressing (I used balsamic vinaigrette)

1/4 cup grated Parmesan cheese

Preheat grill to medium heat. Place vegetables on piece of foil or in grill basket. Grill 10 minutes or until crisp tender, turning occasionally. Place in large bowl. Add dressing; toss to coat. Sprinkle with cheese. Makes 8 servings.

Summer Salads

My husband is busy with work this week and hasn't been getting home until after our usual dinner time. I came up with a couple of recipes that I could make during the day, go ahead and eat, and put back in the refrigerator for when he gets home in the evening AND doesn't require heating up! Plus, I thought with is being summer, salad would be refreshing!



Greek Pasta Salad
1 1/2 cups uncooked penne pasta
1/2 cup cubed cooked turkey or chicken
1 can (3.8 oz) sliced ripe olives, drained
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
1/3 cup Caesar salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, meat, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving. Serves 4.

Layered Summer Salad
4 cups torn spinach
1 1/2 cups shredded mild cheddar cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg (10 oz) frozen green peas, cooked, drained and cooled
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt serving bowl. Mix mayo, sour cream and basil. Spread over salad, completely covering top of salad. Refrigerate at least 5 hours. Sprinkle with remaining 1/2 cup cheese and the bacon just before serving. Makes 12 servings, 1 cup each.

Triple Chocolate Almond Biscotti

Last week when I made Pork Mole, I only used half a package of bittersweet chocolate morsels. As I was looking at the back of the package today, I noticed a recipe for biscotti. It looked easy to prepare and sounded good so I used the rest of the chocolate morsels today in the biscotti. The recipe was fairly easy to half, and I didn't use precise measurements when it came to halving a quarter cup...just eyeballed it, and the biscotti still turned out great!

Triple Chocolate Almond Biscotti

1 2/3 cups 62% bittersweet chocolate morsels, divided

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup light brown sugar

1/4 cup butter, softened

2 large eggs

1 1/2 tsps almond extract

1 cup toasted slivered almonds

Preheat oven to 325 degrees. Grease baking sheet (I used a Silpat mat rather than greasing the baking sheet.) Microwave 2/3 cup of the chocolate morsels, stirring occasionally until melted. Combine flour, baking powder, and salt in small bowl. Beat sugar and butter in large bowl until light and fluffy. Add eggs and almond extract; beat until combined. Stir in melted chocolate. Mix in dry ingredients until combined. Stir in 1/2 cup chocolate morsels and slivered almonds. Shape dough with hands into a 12x3 inch log, rounding the top. Bake for 40 minutes or until slightly firm to the touch and cracked on top. Remove from oven, cool for 10 minutes. Cut into 18 even slices. Return to baking sheet, cut side down. Bake for an additional 10-15 minutes or until firm. Cool completely on wire rack. Place remaining chocolate in small, heavy duty bag. Microwave for 30-45 seconds. Once melted, cut a tiny corner from bag and drizzle chocolate over biscotti slices. Let stand until drizzle is set. Store in airtight container at room temperature.

Boulder - Saturday

Saturday in Boulder started with a wonderful breakfast consisting of fresh fruit, a cranberry scone, and blueberry stuffed french toast! I made a tee time for Dan and I to play golf at Flatirons Golf Course in Boulder. It is a city course, but very well maintained. It was my first time out this season, but we both did 'okay'. We played with an older gentlemen named, Jack who said he could tell we were married because our balls always went in the same direction (made driving/riding in the golf cart easier!). Once finished golfing, we were in the mood for sushi again (we don't get it in Cheyenne, so have to take advantage when we are away!). We stopped at a sushi restaurant called, 'Hapa' which was recommended by the photographer Friday night. It was busier compared with Japongo and the sushi was very good, but we actually preferred Japongo, which offered better service and a nicer atmosphere.

One of the highlights of the weekend was our dinner at the Flagstaff House. My husband enjoys cooking, reading cookbooks and books authored by chefs. I knew he would appreciate the Flagstaff House for the entrees they offered along with the exceptional service. This is not somewhere we would normally ever go; you go for the experience! I made reservations two months ago for this establishment, and they went all out recognizing our anniversary. Upon being seated, the waiter told us on behalf of the restaurant they wanted to wish us a 'Happy Anniversary' after which he gave us a "commemorative" menu with a personalized message to us from the restaurant. We were treated to a 7 course meal, with appetizers and a dessert platter "compliments of the chef and pastry chef." Before serving dessert, they brought over a spun sugar heart shaped "plaque" with Happy Anniversary written on it (you can see it in the picture). Before leaving we were given a poppy seed and blueberry quick bread which we were told was for breakfast in the morning! It was one meal we will never forget! We had a wonderful weekend full of great food and activities!

Weekend in Boulder - Friday

My husband and I returned yesterday from spending our fifth wedding anniversary in Boulder, Colorado. I arranged the weekend for us and everything was a surprise for Dan. It was the first time either of us had been to Boulder, and we agree it already ranks among one of our favorite cities! The University of Colorado is located in Boulder, however, the students are currently out for summer break, so the town was a little less crowded. We stayed at an amazing bed and breakfast, called the "Alps Boulder Inn." The bed and breakfast was situated on a canyon in the mountains, but was only a five minute drive from downtown. It originally started out as a place for stagecoach riders to stop and rest, then was a bordello for a short time, transformed into a hotel for miners mining around the local area, and now serves as a bed and breakfast. Each room is set up differently, but all include a fire place and a claw foot or jetted tub. Our room was the Caribou room and included a jetted tub. We were served a scone for breakfast each morning along with your choice between two selections for the day. My husband is not a big breakfast eater, but he did enjoy the scone and fresh fruit, along with Belgium waffles served on Sunday. Saturday morning, I ate stuffed French toast; the breakfasts were very good! They also served tea and cookies in the afternoon and dessert in the evening (which we didn't get to try because we never made it back in time).

The two windows on the right was our room.

Friday after checking in to the bed and breakfast, we headed down to Pearl St. which is a pedestrian mall, full of restaurants and shopping. We had some sushi at Japongo and arrived during happy hour which provided some great discounts. We then found an outdoor sitting area where we waited for our photographer. I had arranged for us to get our pictures taken while in Boulder since the last professional pictures of us were done at our wedding! He spent about an hour and a half with us, taking us to various areas in Boulder. Better yet, he called last night and said our pictures were ready to be viewed on his website; they turned out exactly how we envisioned!

After our pictures, we ate dinner outside at the Dushanbe Teahouse. The teahouse was a gift to the city of Boulder from Tajikistan, Japan. They served an extensive variety of Japanese tea along with using tea leaves in their cuisine. I had a chicken shish kabob over rice, and Dan enjoyed a pork loin with fingerling potatoes and carrots served with a tea gravy. The teahouse is surrounded by a garden of roses which smelled amazing, and the Boulder Creek ran to one side.

Outside of the Dushanbe Teahouse

Part of the Rose Garden around the teahouse

A Mexican Wednesday dinner...

Pork Tacos
1 cup salsa verde (green salsa)
1 cup chopped cilantro
3 cups thick shreds cooked pork loin (from Pork with Mole Sauce recipe)
8 corn tortillas (heated according to package directions)
1 cup finely shredded lettuce
1 cup diced tomato

Mix salsa and cilantro in a microwave-safe bowl. Add pork; toss. Cover and microwave until hot. To make tacos, fill warmed tortillas with pork mixture, then add lettuce and tomato.

Per serving: 356 cal, 33 g pro, 30 g car, 4 g fiber, 11 g fat (4 sat), 84 mg chol, 362 mg sod

**Review: After just eating these tacos, I would leave half of the cilantro out of the recipe. The flavor of the cilantro overpowered the meat...should be called "Cilantro Tacos!"

Bean Quesadillas

1 can (16 oz) kidney beans, rinsed and drained

4 flour tortillas (6 inches)

1/2 cup salsa

1/2 cup chopped pepper

1 jalapeno pepper, seeded and chopped

1 to 2 garlic cloves, minced

1 cup shredded Mexican cheese blend

1/8 tsp hot pepper

1 1/2 tsp minced fresh cilantro

Mash beans until almost smooth; spread over two tortillas. Layer each with salsa, pepper, jalapeno, garlic, cheese, hot pepper sauce and cilantro. Top with remaining tortillas. Place on an ungreased baking sheet. Bake at 305 degrees for 8-10 minutes or until cheese is melted. Cut each quesadilla into four wedges. Makes 4 servings.

Review: I guess overall, I wasn't very pleased with tonight's dinner. The cilantro was too strong in both recipes, and the quesadillas just had way too much "stuff" in them. The salsa made them a little wet and I prefer "simple" quesadillas, with at most 4 ingredients; maybe you'll enjoy them though!

5-Minute Southwest Layered Salad

With warm weather (finally) here, I am wanting to spend more time outside and not in the kitchen. Those of you with hectic summer schedules, who also want to serve your family a healthy meal (rather than fast-food); this recipe is perfect! I came across the recipe in the Kraft Food & Family, Summer 2008 magazine. If you do not already get this magazine, sign-up at http://www.kraftfoods.com/, it's FREE!

5-Minute Southwest Layered Salad
6 cups torn romaine lettuce
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn, drained
1/2 cup thick and chunky salsa
1/2 cup of your favorite cheese, crumbled or shredded
1/2 cup ranch dressing
1 cup broken tortilla chips

Place lettuce on serving platter or in bottom of glass serving bowl. Cover with layers of beans, corn, salsa and cheese. Drizzle with dressing; sprinkle with chips. Makes 4 servings, 1 1/2 cups each.

Pork with Mole Sauce

Tonight, I am trying a new recipe for dinner. I know it looks like pork with mole (as in the rodent) sauce, but I'm pretty sure it's pronounced with a long "A" sound at the end. Hopefully you don't have a mental image of a mole at this point and are still interested in trying the recipe! One nice thing about this recipe, you save half the pork after cooking to use in tacos later in the week. (Taco recipe to come Wednesday!)

Pork with Mole Sauce
1 can (14.5 oz) fire-roasted diced tomatoes (a new product at the commissary!)
3/4 cup sliced onion
1/4 cup each raisins and toasted sliced almonds
2 Tbsp each salt-free chili powder and sliced garlic
1/4 tsp cinnamon
One 2 3/4 lb boneless pork loin roast, well trimmed
1 1/2 oz bittersweet chocolate, chopped (I found it in morsels, therefore not chopping)

Mix all ingredients except pork and chocolate in a 3-qt or larger slow cooker. Add pork; spoon some of the tomato mixture over pork. Cover and cook on low 5 to 8 hours until pork is fork-tender. Remove pork to cutting board. Add chocolate to slow-cooker; stir until melted. Transfer about half of the sauce in slow-cooker to a food processor; process until smooth. Stir in remaining sauce in slow-cooker. Cut pork roast in half; wrap and save one half for Pork Tacos recipe. Slice remaining pork. Serve topped with sauce. Serves 4.

Per serving: 409 cal, 42 g pro, 25 g car, 4 g fiber, 16 g fat (5 sat), 107 mg chol, 315 mg sod

**Recipe Review: This has a very distinct taste. It smells wonderful while cooking, but it's not a recipe I will make again. My husband liked it, but it was too different for me. I like chocolate/cinnamon combinations, but didn't really care for them mixed with tomatoes and onions. I would encourage you to give it a try, as you might enjoy the different flavor combination...it's just not for my palate!