1 (7-ounce) can chipotle salsa (or chipotle sauce)
1 teaspoon orange zest
2 cups fresh orange juice, divided
1 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
2 1⁄2 pounds pork tenderloin
1 tablespoon vegetable oil
1 orange, halved
Garnish: fresh cilantro leaves
Mix chipotle salsa, 1/2 cup of orange juice with salt and pepper in a gallon ziplock bag. Add the pork tenderloin to the marinade and refrigerate for 1 day.
Preheat oven to 400 degrees and preheat 12″ cast iron skillet, add vegetable oil and sear all sides of the pork tenderloin. Add the remaining 1 1/2 cups of orange juice to the skillet. Add 1 orange halved.
Place in the oven and cook for 20 minutes. Rotate pork tenderloin and cover the skillet top in aluminum foil. Place back in the oven and cook for another 20-30 minutes.
Slice pork in thick slices and serve with garish.
Credit: Taste of the South Cast Iron Magazine ( http://www.tasteofthesouthmagazine.com/orange-chipotle-pork-tenderloin/ )
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27