Sweet And Sour Pork

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 4 bone-in pork loin chops
• 2 tablespoons vegetable oil
• 1 (20 ounce) can unsweetened pineapple chunks, drained
• 1 small green pepper, cut into rings
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup chicken broth
• 1 cup cider vinegar
• 1/3 cup ketchup
• 1/4 cup cold water
• Hot cooked rice

Directions

1. In a large resealable plastic bag, combine the flour and salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with pineapple and green pepper; set aside.
2. In a small saucepan, combine the sugar, cornstarch, broth, vinegar, ketchup and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour over chops. Bake, uncovered, at 325 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Serve over rice.

French Toast Bake

Ingredients

• 3/4 cup butter, melted
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 (21 ounce) cans apple pie filling
• 20 slices white bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup maple syrup

Directions

1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
2. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

Toaster Pastries

• 9 1/2 ounces all-purpose flour, approximately 2 cups
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 1/2 ounces shortening, approximately 6 tablespoons
• 3/4 cup milk
• 1 egg mixed with 1 to 2 teaspoons water
• Vegetable, canola oil or butter, for frying
• Curried Mango Filling, recipe follows
• Chocolate Filling, recipe follows

Directions

In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with aspatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock piesthat are going to be deep-fried, instead of snipping or cutting slits.

To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.

To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

To make toaster pastries:

Preheat oven to 350 degrees F.

Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.

Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.

Curried Mango Filling:

• 4 mangos, peeled and diced, approximately 2 cups or 12 ounces
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 2 teaspoons curry powder
• 1/4 cup freshly squeezed lime juice

Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover andsimmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.

For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Chocolate Filling:

• 2 1/2 cups sugar
• 1/4 cup plus 1 tablespoon cocoa powder
• Pinch kosher salt
• 10 ounces unsalted butter, room temperature

Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.

For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Spinach-Artichoke Meatballs

Cooking Steps

Place spinach, egg and all seasonings in the food processor. Allow spinach to breakdown to a paste and all seasonings to be distributed evenly. Add in ground meat and combine until it is evenly dispersed.
Add in the can of artichoke hearts and pulse till they are broken up and distributed, but not completely chopped.
You want some bigger chunks of artichoke.
Allow mixture to sit in the refrigerator for a couple hours to let the flavors meld.
Form meat into desired size balls and place on a baking sheet.
Bake at 325 for about 20 minutes, or until the meatballs are almost completely cooked through. The time will vary depending on the size you make, as well as the type of meat.
Place in a large pot and add in tomato sauce of your choice and allow them to finish cooking in the sauce.
Serve as is or on top of spaghetti squash or zucchini noodles. Enjoy!

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Serves 5

30 min

This is a Non-Dairy Recipe

Ingredients

• 3 Good Size Handfuls of fresh Spinach
• 1 Egg
• 1 Clove of fresh Garlic
• 4 Tbsp Dried Sweet Basil
• 2 Tbsp Dried Italian Seasoning
• 2 Tbsp Dried Chopped Onions
• 1/2 tsp Salt
• 1 Can Artichoke Hearts (drained)
• 3 lb Ground Meat (I like a combo, so I used 1/2 Turkey and 1/2 GF Beef)

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Chicken Fakita Casserole

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Ingredients

• 8 flour tortillas, cut into thick strips
• Cooking spray
• 1 tablespoon (a palmful) onion powder
• 1 tablespoon (a palmful) garlic powder
• 1 tablespoon (a palmful) ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon (a palmful) chili powder
• 1 teaspoon dried oregano
• Salt and ground black pepper
• 1 1/2 pounds boneless, skinless chicken breasts, sirloin steak or large shrimp, peeled and deveined
• 4 tablespoons oil, divided
• 1 bottle Mexican beer
• 2 red bell peppers, seeded and thinly sliced
• 2 red onions, thinly sliced
• 3 to 4 cloves garlic, finely chopped or grated
• 2 limes
• 1/4 cup chopped cilantro or flat-leaf parsley
• 1 cup shredded pepper jack cheese
• Sour cream, to garnish
• Salsa, to garnish

Aired on:

• May 1, 2009

Also on this show:

• Tracy Pollan
• Mark Consuelos
• Groomzilla Intervention with Mark Consuelos
• Swine Flu Prevention Tips
• Backstage: Tracy Pollan's "Honeymoon Hotel"

Related stories:

• How to Make a Personalized Casserole Dish
• Frank and Beans Casserole

Related Recipes:

• Tequila-Lime Chicken with Tex-Mex Chimi-Chop
• Chorizo Black Bean Soup
• Mexi-Pizza
• Que Pasta? Mexican Spaghetti with Meat Sauce
• Super-Sized 7-Layer Casserole

Recipe Categories:

• Breasts
• Bell Peppers
• Casseroles
• Dinner
• Mexican/tex-mex

Yields: 4 servings

Preparation

Preheat oven to 400ºF.

On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 7-8 minutes. Toss halfway through the cooking time so they get brown on all sides. When you remove the tortilla strips, switch on broiler and place rack in middle of the oven.

In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano. Season meat with salt and pepper then toss with spice rub to coat evenly.

Place a large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, for a few minutes. Add the bottle of beer to the pan and cook to reduce, 2 minutes.

While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve.

When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.