Melt-in-Your-Mouth Pot Roast Recipe

Ingredients

• 1 pound medium red potatoes, quartered
• 1 cup fresh baby carrots
• 1 boneless beef chuck roast (3 to 4 pounds)
• 1/4 cup Dijon mustard
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon garlic salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/3 cup chopped onion
• 1-1/2 cups beef broth

• Directions

  1. Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
  2. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.

Barbecue Pork and Penne Skillet Recip

Ingredients

• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon California Olive Ranch® Olive Oil
• 3 garlic cloves, minced
• 1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups shredded cheddar cheese
• 1/4 cup chopped green onions

• Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
  2. Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions. Yield: 8 servings.

Salmon with Vegetable Salsa Recipe

Ingredients

• 1-1/2 cups grape tomatoes, halved
• 1-1/2 cups chopped peeled cucumber
• 1 medium ripe avocado, peeled and cubed
• 1 small red onion, chopped
• 2 tablespoons minced fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• FISH:
• 4 salmon fillets (6 ounces each)
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter

• Directions

  1. In a large bowl, combine the tomatoes, cucumber, avocado, onion, cilantro, jalapeno, lime juice and salt; set aside.
  2. Drizzle salmon with lime juice. Sprinkle with salt and cayenne pepper. In a large skillet, cook fillets in butter for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
  Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Pasta Carbonara Recipe

Ingredients

• 2-1/2 cups uncooked mostaccioli
• 8 bacon strips, diced
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 3/4 cup half-and-half cream
• 1/3 cup butter, cubed
• 1 teaspoon dried parsley flakes
• 1 teaspoon minced garlic
• 6 to 8 drops hot pepper sauce
• 1/2 teaspoon salt, optional
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced green onions

• Directions

  1. Cook mostaccioli according to package directions.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
  3. Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.

Herb Chicken with Honey Butter Recip

Ingredients

• 1 Eggland's Best Egg, lightly beaten
• 3/4 cup seasoned bread crumbs
• 2 tablespoons dried parsley flakes
• 1 teaspoon Italian seasoning
• 3/4 teaspoon garlic salt
• 1/2 teaspoon poultry seasoning
• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 tablespoons butter
• HONEY BUTTER:
• 1/4 cup butter, softened
• 1/4 cup honey

• Directions

  1. Place egg in a shallow bowl. In another shallow bowl, combine bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture.
  2. In a large skillet over medium heat, cook chicken in butter 4-5 minutes on each side or until a thermometer reads 165°. Meanwhile, combine butter and honey. Serve with chicken.Yield: 4 servings.

Tasty Burritos Recipe

Ingredients

• 1 pound ground beef
• 1 envelope taco seasoning
• 1 can (16 ounces) refried beans
• 6 flour tortillas (12 inches), warmed
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 4 teaspoons canola oil
• Sour cream and salsa

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
2. Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up.
3. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Yield: 6 servings.

Honey Grilled Shrimp Recipe

Ingredients

• 1 bottle (8 ounces) Italian salad dressing
• 1 cup honey
• 1/2 teaspoon minced garlic
• 2 pounds uncooked medium shrimp, peeled and deveined

• Directions

  1. In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
  2. Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
  3. Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.

Potato Kielbasa Skillet Recipe

Ingredients

• 1 pound red potatoes, cubed
• 3 tablespoons water
• 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
• 1/2 cup chopped onion
• 1 tablespoon California Olive Ranch® Olive Oil
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 cups fresh baby spinach
• 5 bacon strips, cooked and crumbled

Directions

1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
2. In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
3. Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield:4 servings.

Herbed Artichoke Cheese Tortellini Recipe

Ingredients

• 2 cans (14-1/2 ounces each) Italian diced tomatoes
• 2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
• 2 packages (9 ounces each) refrigerated cheese tortellini
• 2 cups chopped onions
• 1/2 cup minced fresh parsley
• 2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup California Olive Ranch® Olive Oil
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 teaspoon salt
• 1/4 cup shredded Parmesan cheese

• Directions

  1. Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
  2. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
  3. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the olives, salt and reserved artichokes; heat through. Sprinkle with cheese. Yield: 8 servings.

Slow Cooker Pork Chops Recipe

Ingredients

• 3/4 cup all-purpose flour, divided
• 1/2 teaspoon ground mustard
• 1/2 teaspoon garlic pepper blend
• 1/4 teaspoon seasoned salt
• 4 boneless pork loin chops (4 ounceseach)
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) chicken broth

• Directions

  1. In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.
  2. Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.
  3. Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.

Breaded Pork Chops Recipe

Directions

1. In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
2. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.

Ingredients

• 1 Eggland's Best Egg, lightly beaten
• 1/2 cup 2% milk
• 1-1/2 cups crushed saltine crackers
• 6 boneless pork loin chops (1-inch thick and 4 ounces each)
• 1/4 cup canola oil