BBQ Pineapple Quesadillas

Ingredients

• 1 pound boneless skinless chicken breast
• 4 large flour tortillas
• 1/2 an onion, chopped
• 1/3 whole fresh pineapple - peeled, cored, and sliced
• 1/2 cup bbq sauce
• 2 tablespoons pineapple juice
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup cooked white or brown rice
• 1 jalapeno, seeded and finely chopped
• 8 ounces sharp cheddar cheese

Pineapple Guacamole

• 2 avocados
• 1/4 whole fresh pineapple, peeled, cored, and diced
• 1/2 cup grape tomatoes, halved
• 3 green onions, chopped
• 1 tablespoon cilantro, chopped
• 1 lime, juiced
• 1 tablespoon pineapple juice
• salt and pepper to taste

Instructions

1. Preheat grill to medium high heat.
2. In a small bowl, combine bbq sauce, pineapple juice, lime juice, cilantro, salt and pepper; mix well to combine.
3. Toss the chicken with half the sauce. Grill chicken until cooked through. At the same time, grill the pineapple until the edges caramelize. Allow both to cool then chop into bite size pieces.
4. To make the guacamole, mash the avocado with a fork in a medium bowl. Add the remaining ingredients and stir to combine. 
5. Heat a large skillet on stove over medium heat, coating skillet with a bit of oil.
6. Using one tortilla per quesadilla, fill one side with the chicken, pineapple, rice, cheese, and remaining bbq sauce; fold tortilla in half. Cook on skillet, turning half way, until both sides are crispy and the cheese has melted. Serve with guacamole.

Sweet Potato Burritos

Burrito Ingredients

• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayanne
• salt and pepper
• 4 large tortillas
• 1 red bell pepper, chopped fine
• 1 can black beans
• Shredded Jack cheese

Avocado Salsa Verde Ingredients

• 2 avocados
• 1 cup mild salsa verde, jarred (there is usually about 2 cups per jar so I freeze the remaining cup to use for next time)
• 2 garlic cloves, minced
• 1 jalapeno, deseeded and chopped
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• up to 2 tablespoons water, to thin as necessary

Instructions

1. Preheat oven to 450 degrees. Wash and peel the sweet potatoes; chop them into 1 inch pieces. Toss the sweet potatoes with olive oil and seasonings; making sure they are coated on all sides. Line a cookie sheet with parchment paper and place the sweet potatoes on it in a single layer. Bake for 45 minutes, flipping potatoes halfway through, until they are golden on the edges.
2. In a food processor or blender, combing all the avocado salsa ingredients (except cilantro and lime) and blend. Add cilantro and blend again until well mixed. Add water if necessary; the sauce should easily come off a spoon. Stir in lime juice.
3. Keeping the oven at 450, line another cookie sheet with parchment paper or a silicone mat. Assemble the burritos with sweet potatoes, beans, red pepper, and cheese inside; place on cookie sheet. Bake until the tortillas are slightly crisp and the cheese has melted, about 5 minutes.
4. Serve burritos smothered with the avocado salsa.

Bacon Cauliflower Pasta

3 slices bacon, cut into 1/4-inch pieces
1/2 cup bread crumbs (I toast an end slice of bread and then put it in my Magic Bullet)
Salt and Pepper
2 tablespoons vegetable oil
1 large head cauliflower, cored and cut into 1-inch florets
1 onion, chopped fine
1/2 teaspoon minced fresh thyme
5 1/2 cups chicken broth
1/2 cup dry white wine
3 tablespoons minced fresh parsley
1 teaspoon lemon juice

1. Cook bacon in large skillet over medium heat until just crispy, 5-7 minutes. Add breadcrumbs and 1/4 teaspoon pepper and cook, stirring frequently, until breadcrumbs are well browned, 2-4 minutes. Transfer to a bowl and wipe out skillet.
2. Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10-12 minutes. Remove pan from heat and cover to keep warm.
3. Heat remaining 1 teaspoon oil in Dutch oven over medium heat. Add onions, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4-7 minutes. 
4. Increase temperature to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently to keep from sticking to bottom of pan, until most of the liquid is absorbed and pasta is al dente, 8-10 minutes. 
5. Remove pot from heat; stir in parsley, lemon juice, and cauliflower. Season with salt and pepper to taste. Serve with breadcrumb mixture sprinkled on top.

Red Potatoes with Lemon and Chives

These potatoes are so delicious! It adds a nice variety to your typical potato dishes.

Ingredients

• 1 1/2 pounds small red potatoes, unpeeled, halved
• 2 cups water
• 3 tablespoons unsalted butter
• 3 garlic cloves, peeled
• 3 sprigs fresh thyme
• 3/4 teaspoon salt
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh chives

Instructions

1. Arrange potatoes in a single layer, cut side down, in a 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20  minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper. 
3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Turn heat off, add garlic mixture and chives and toss to thoroughly coat. Serve immediately. 

Pork with Blueberry Sauce

I love fruity sauces over meat, and this is one of my favorite recipes! It pairs perfectly with these lemon potatoes.

Ingredients

• 1 garlic clove, minced
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 pork loin chops
• 2 cups fresh or frozen blueberries
• 1/4 cup packed brown sugar
• 2 tablespoons minced fresh parsley
• 1 tablespoon balsamic vinegar
• 2 teaspoons butter
• 1 teaspoon minced fresh thyme OR 1/4 teaspoon dried thyme
• 1 teaspoon fresh sage OR 1/4 teaspoon dried sage leaves

Instructions

1. Preheat oven to 350 degrees
2. Combine garlic, pepper, salt and cayenne and rub into pork.
3. In a large ovenproof skillet coated with cooking spray, brown the pork on both sides. Bake in oven, uncovered, for 10-15 minutes or until an instant thermometer reads 140 degrees. Remove from oven, remove pork from pan and keep warm. 
4. Add brown sugar and vinegar to the pan (careful not to touch the hot pan!) and cook over medium heat until the brown sugar has dissolved. Add remaining ingredients and cook until thickened, about 8 minutes. Serve sauce over pork.

Chicken Enchiladas

Ingredients

• 1/2 cup chopped onion
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup chopped chilies 
• 1 clove garlic
• 3/4 teaspoon salt
• cumin to taste
• 2 cups cooked chicken
• 6 chopped green onions
• 2 cups grated Jack cheese
• Corn tortillas

Instructions

1. Saute onions in the butter until onions are translucent. Add the flour and mix well. Stir in chicken broth and cook until thickened. Add chilies, garlic, salt, and cumin.
2. Fry tortillas in hot oil for a few seconds until limp.
3. Mix together chicken, green onions, and 1 cup cheese. 
4. Fill tortillas with the chicken mixture and a little of enchilada sauce, roll, place in 9x13 pan, and top with remaining sauce and cheese.
5. Bake at 350 degres for 15 minutes, until cheese melts.

Cafe Rio Sweet Pork

Ingredients

• 3.5-4 lb pork roast
• 2 tablespoons brown sugar
• 1 teaspoon cayenne
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 can coke (not diet)
• 1 cup chicken broth
• 2 cloves garlic, minced
• 4 small onions, chopped
• 1 cup brown sugar

Instructions

1. The night before: mix together 2 tablespoons brown sugar, cayenne, cumin, and salt. Rub on roast. Cook in crock pot on low all night.
2. The next morning: add coke, chicken broth, garlic, and onions. Keep cooking on low until ready to serve. About one hour before serving, shred the pork and add the remaining 1 cup of brown sugar.