Spicy Pork and Potato Stew

ingredients

• 1 pound boneless pork shoulder
• 1 tablespoon cooking oil
• 1 pound tiny new potatoes, quartered
• 1 cup chopped onions
• 2 fresh poblano peppers, seeded and cut into 1-inch* pieces
• 1 fresh jalapeno pepper, seeded and chopped*
• 4 cloves garlic, minced
• 2 inches stick cinnamon
• 3 cups canned chicken broth
• 1 14-1/2-ounce can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon black pepper
• 1/4 cup snipped fresh cilantro or parsley
• Hot cooked basmati rice or long-grain rice (optional)
• Green onion strips (optional)

directions

1. Trim fat from pork. Cut pork into 1-inch cubes. Brown pork, half at a time, in hot oil in a large skillet heat oil. Drain off fat. Combine potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon in a 3-1/2- or 4-quart slow cooker. Add pork. Combine broth, undrained tomatoes, the chili powder, oregano, and black pepper; pour broth mixture over all.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. To serve, discard stick cinnamon. Stir in cilantro or parsley. Serve stew over cooked rice and garnish with green onion strips, if desired.
4. Makes: 6 servings
5. Note: When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.

Pork Roast and Vegetable Stew

ingredients

• 2 lb. boneless pork shoulder roast
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 Tbsp. dried chives
• 1 tsp. dried parsley, crushed
• 1 tsp. dried basil, crushed
• 1/2 tsp. dried dill weed
• 1/2 tsp. ground black pepper
• 1 26-oz. jar traditional pasta sauce
• 1 14.5-oz. can diced tomatoes, undrained
• 2 cups frozen whole kernel corn
• 1 cup packaged peeled fresh baby carrots, halved lengthwise
• 3 medium Yukon Gold potatoes, peeled, if desired, and cut in 1-inch pieces

directions

1. Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
2. In a 4- to 5-quart Dutch oven cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
3. Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.

Caribbean Seafood Stew

ingredients

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes
• 1 cup chopped onion
• 1 cup chopped green sweet pepper
• 6 cloves garlic, minced (1 tablespoon)
• 1 jalapeno pepper, seeded and finely chopped
• 1 14-1/2-ounce can diced tomatoes
• 1/2 cup unsweetened coconut milk
• 8 ounces peeled and deveined uncooked medium shrimp
• 1/2 cup snipped cilantro
• 2 cups hot cooked rice
• 2 tablespoons snipped fresh cilantro
• Bottled hot pepper sauce (optional)

directions

1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.

Parmesan Baked Fish

ingredients

• 4 4-ounce fresh or frozen fish fillets such as cod, salmon, or orange roughy
• Nonstick spray coating
• 1/3 cup light mayonnaise dressing or salad dressing
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons snipped fresh chives or sliced green onion
• 1/2 teaspoon white wine Worcestershire sauce

directions

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Spray an 8x8x2-inch baking dish with nonstick spray coating; set aside.
2. In a small bowl stir together mayonnaise dressing, Parmesan cheese, chives or green onion, and Worcestershire sauce. Spread Parmesan mixture over fish fillets.
3. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.