Slow-Cooker Chili Chicken Tacos

• Prep Time 15 minutes
• Total Time 4 1/4 hours
• Yield Serves 4

Ingredients

• • 2 pounds boneless, skinless chicken thighs (about 6)
  • 4 garlic cloves, thinly sliced
  • 1/2 cup prepared tomato salsa, plus more for serving (optional)
  • 1 to 2 tablespoons chopped canned chipotle chiles in adobo
  • 1 tablespoon chili powder
  • Coarse salt and ground pepper
  • 8 hard corn taco shells
  • Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Directions

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Notes: Serve with avocado wedges.

Pork Chops with Pepper Jelly Sauce

Hands-on Time: 39 min.; Total Time: 39 min.

• YIELD: Makes 6 servings
• COURSE: Main Dishes

Ingredients

• 4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 3 tablespoons butter, divided
• 3 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 large jalapeño pepper, seeded and minced
• 1/3 cup dry white wine
• 1 cup chicken broth
• 1/2 cup red pepper jelly

Preparation

1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.

2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.

3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Note: We tested with Braswell's Red Pepper Jelly.

Southern Living JANUARY 2010

Creamy Dijon Lamb Chops

Prep: 15 min., cook: 13 min., Bake: 15 min., Stand: 5 min.

• YIELD: Makes 4 servings
• COURSE: Main Dishes

Ingredients

• 8 (2-inch-thick) lamb chops, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 2 garlic cloves, pressed
• 1/2 cup whipping cream
• 1/3 cup Dijon mustard
• 2 tablespoons chopped fresh thyme
• 1 to 2 tablespoons chopped fresh rosemary

Preparation

Sprinkle lamb chops evenly with salt and pepper.

Brown chops in hot oil in a heavy skillet over medium-high heat 2 minutes on each side; place chops in a 13- x 9-inch baking dish, reserving drippings in skillet.

Bake at 400° for 15 minutes or until a meat thermometer inserted into thickest portion registers 150° (medium-rare). Let lamb chops stand 5 minutes before serving.

Sauté garlic in reserved drippings over medium heat 3 minutes or until lightly browned.

Stir together cream and next 3 ingredients in a small bowl. Add mixture to skillet, and bring to a boil over medium heat, stirring occasionally. Reduce heat, and simmer 5 minutes. Serve sauce with chops.

Southern Living APRIL 2005

Best Ever Macaroni and Cheese

• YIELD: Makes 8 - 10 servings
• COURSE: Side Dishes/Vegetables

Ingredients

• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon granulated garlic
• 2 cups half-and-half
• 2 cups milk
• 2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
• 1 (10-ounce) block extra-sharp Cheddar cheese, shredded
• 1 (16-ounce) package elbow macaroni, cooked

Preparation

Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.

Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.

Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.

Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.

NOTE: For testing purposes only, we used Kraft Cracker Barrel cheeses.

Southern Living JANUARY 2002

Island Pork Tenderloin Salad

Yield: Makes 6 to 8 main-course servings

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil

For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad
3 navel oranges
5 ounces baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados

Special equipment: an instant-read thermometer

Prepare pork:

Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:

Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.