Thursday, August 28, 2008

Ranch-Baked Quesadillas

Last night's dinner was simple and absolutely delicious. Joe and I both really enjoyed these quesadillas. They were perfectly cheesy and gooey, and the Ranch dressing gave them a nice, creamy, unexpected flavor. I pan-fried two chicken breasts, which gave me about two cups of meat, so I just doubled the recipe (which was a good thing...Joe loved these and ate them all up!). I think rotisserie chicken would also work well for this dish. I mixed salsa and Ranch dressing together to serve as a sauce for dipping. These could easily be served as an appetizer. A very yummy dinner -- and since the quesadillas are baked, you don't have to feel so bad for going back for seconds!

Ranch-Baked Quesadillas
Source: Hidden Valley Ranch

1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup Hidden Valley® Ranch dressing
1/4 cup diced green chilies, rinsed and drained
4 9-inch flour tortillas, warmed
Salsa, Hidden Valley® Ranch dressing and guacamole, optional

1. Preheat oven to 350°.

2. Combine chicken, cheese, Ranch and chilies in medium bowl. Divide chicken mixture evenly between each tortilla; fold in half to seal. Place quesadillas on baking sheet. Bake for 15 minutes or until cheese is melted. Garnish with salsa, Ranch and guacamole, if desired.

Wednesday, August 27, 2008

Linguine with Lemon and Shrimp

I printed a bunch of recipes off of Williams-Sonoma's website last week, and this is the first of them we've tried. Joe and I both liked this dish, although I don't know if it's something I'll put in the regular rotation. The flavors are very simple; I even added some butter and Parmesan cheese directly to the linguine itself, and I still thought the outcome was a little bit bland. The dish could have used some something; I just can't put my finger on what that something is.

I loved the lemon flavor, which made the dish seem light despite of the heavy cream. Marinating shrimp was something I'd never done before, but I thought the marinade (a simple combination of lemon juice and chives) was very effective. This is definitely elegant enough to serve at a dinner party, yet simple enough to serve any night of the week! Now if only I could figure out what it was missing...

Linguine with Lemon and Shrimp
Source: Williams-Sonoma

2 lemons
1 cup heavy cream
1 pound small shrimp, peeled and deveined
1 tablespoon minced fresh chives
2 tablespoon salt, plus more, to taste
1 pound linguine or fettuccine
1 tablespoon olive oil
Freshly ground white pepper, to taste

1. Bring a large pot of water to a boil over high heat.

2. Grate 1 tablespoon of zest from the lemons (I used 1/2 tablespoon of zest, and I thought that amount was perfect) and squeeze 3 tablespoons of juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat if the mixture begins to boil. In a small bowl, combine the shrimp, lemon juice and chives; set aside.

3. Add the 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.

4. When the pasta is within about 3 minutes of being al dente, in a fry pan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce with salt and white pepper.

5. Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately.

Tuesday, August 26, 2008

Gravy-Baked Pork Chops

How can I describe last night's dinner? It was like my grandma's house: pure comfort, tasting like the best food memories I have. These pork chops were delicious. Like the blurb says, they really did melt in our mouths.

The recipe was a great jumping-off point for these chops. I love that it called for them to be sauteed in butter before baking, because anything sauteed in butter is bound to be good. I seasoned the chops with garlic powder in addition to the salt and pepper, and after I'd cooked off the chops, I added one medium chopped onion to the skillet and let it caramelize in the pan drippings. I also omitted the water from the recipe and used more milk instead. The result: tender pork chops, creamy gravy...a comforting meal, tasting like it was straight out of a country kitchen.

I served this with mashed potatoes my normal way: skins on, with lots of butter, sour cream, milk, cream cheese and salt and pepper. I had some shredded carrots left over from a previous recipe, and I didn't want them to go to waste, so I added them directly to the potatoes and mashed everything up together. Joe was surprised at how good the potatoes were with the carrots in them, but I knew it would be a winning combination (hello, pot roast?). This was a great meal, and a good way to welcome some cooler weather that hopefully is here to stay!

Gravy-Baked Pork Chops
Source: All Recipes

4 (1 1/4 inch thick) pork chops (I used pork loin chops)
salt, pepper and garlic powder to taste
1 tablespoon butter

1 medium onion, chopped
3/4 cup milk (I used 1 cup)
1/4 cup water (I omitted)
1 (10.75 ounce) can condensed cream of mushroom soup

1. Preheat oven to 350º.

2. Season pork chops with salt, pepper and garlic powder to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.

3. Add onion to skillet and saute in pan drippings until caramelized.

4. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish, top with onion and pour the soup mixture over the chops.

5. Bake for 45 minutes.

Monday, August 25, 2008

Thai Chicken Pizza

This meal was kind of a departure for us and definitely not something my husband would have chosen for us to eat. He's sort of a pizza "purist," if you will; he needs his red sauce and his oily cheese and his pepperoni. When he asked me what was for dinner on Friday night and I told him it was Thai chicken pizza, he was skeptical.

But, in the end, he really liked it; we both did. I followed the suggestion of a reviewer and added some lime juice to the sauce mixture, which added a nice tang, and I let the chicken stew in some soy sauce for a few minutes before I added it to the pizza. I will make some changes to this recipe if I make it again, though, like adding thin strips of red bell pepper to the toppings and using cilantro or basil as a fresh, fragrant garnish. Also, I'll use less sauce next time; there was just a little too much, and it sort of overwhelmed the flavor of the pizza.

I think bean sprouts are the culinary love of my life. This recipe called for them, so I bought a bag at the store, and thankfully I have plenty left over for snacking today at work. Yum!

Thai Chicken Pizza
Source: All Recipes

1 12-inch pre-baked pizza crust (I used a thin crust one, which worked really well)
1 7-ounce jar peanut sauce
1/4 cup peanut butter
8 ounces cooked skinless, boneless chicken breast halves, cut into strips
1 cup shredded Italian cheese blend
1 bunch green onions, chopped
1/2 cup fresh bean sprouts (optional)
1/2 cup shredded carrot (optional)
1 tablespoon chopped roasted peanuts (optional) (I didn't use)

1. Preheat the oven to 400º.

2. In a small bowl, stir together the peanut sauce and peanut butter. Spread over the pizza crust. Arrange strips of chicken on top. Sprinkle on the green onions and cheese.

3. Bake for 8 to 12 minutes in the preheated oven, until cheese is melted and bubbly. Top with bean sprouts, carrot shreds and peanuts, if using. Slice into wedges and serve.

And I just have to share this picture of my son with you, who "helps" me cook dinner every night. His little feet can just barely touch the floor in his Jumperoo, but distraction is the name of the game when you have a three-month-old and need to get dinner on the table, and this definitely helps in that department!

Friday, August 22, 2008

Baked Potato and Broccoli Soup

This soup was floating around on tons of food blogs last fall, about the time I started reading them. It must have sounded delicious to me even then, because I printed out the recipe and just recently rediscovered it in my "To Try" file. As soon as I looked over the recipe again, my mouth started to water, and I knew I had to put in on the menu this week.

Okay, so maybe it's a little early in the year to start making soup. Yesterday was probably an especially silly day to make it, since it was 90º here. But I'm sooo glad I made this, and I can't believe I waited so long to try it. This is an absolutely delicious soup. I did make a few changes to the recipe -- I added salt and pepper because it tasted a little bland, and I added sour cream in addition to the other toppings, which gave a delicious, tangy quality to the soup when I stirred it in. Absolutely yummy, and perfect with a grilled cheese sandwich! I can't wait to have the leftovers for lunch today.

Baked Potato and Broccoli Soup
Source: MyRecipes, originally in Southern Living magazine

1/4 cup all-purpose flour
2 14 1/2 ounce cans low sodium fat-free chicken broth, divided
3 cups peeled, cubed potatoes (I left the skins on because I love the taste, and it was fine)
2 cups broccoli florets, chopped (I used one bag of frozen broccoli florets)
1 small onion, chopped
1 1/4 cups 2% milk
1 8-ounce block 2% reduced-fat sharp cheddar cheese, shredded
Salt and pepper to taste
shredded cheddar cheese, fully cooked bacon, chopped green onions, sour cream for garnish

1. Whisk together flour and 1/3 cup chicken broth until smooth.

2. Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

3. Stir in milk and shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt and pepper to taste.

4. Top each serving of soup with cheese, bacon, green onions and a dollop of sour cream.

Thursday, August 21, 2008

Spaghetti and Meatballs

You can't really get more basic than that, can you? Yesterday was kind of a stressful day for me, and I just wanted something for dinner that I could throw together quickly and easily. This definitely fit the bill.

I decided to jazz up my meatballs a little bit by stuffing them with some mozzarella cheese as a nice, gooey little surprise. I think I remember Rachael Ray doing something like this before, and that's where I got my inspiration, but I can't seem to find the recipe.

I kept the sauce very simple because I wanted the meatballs to speak for themselves; I just used a can of store-bought spaghetti sauce (roasted garlic-flavored, I think) and a can of diced tomatoes with olive oil and onion. Also, whenever I make spaghetti, after I drain the noodles I always add a little bit of butter and parmesan cheese directly to the noodles themselves. This really gives the pasta itself a lot of added flavor!

Mozzarella-Stuffed Meatballs
Source: inspired by Rachael Ray

1 pound ground chuck
1 medium onion, finely diced
1 handful fresh parsley, finely chopped
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Italian seasoning
1/2 teaspoon hot pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Italian-seasoned bread crumbs
1 egg
2-3 sticks mozzarella string cheese, cut into bite-sized pieces

1. Cook onions in olive oil over medium-high heat until translucent; remove from heat and let cool.

2. Combine remaining ingredients in a large bowl. Add cooled onions and mix well.

3. Before rolling each meatball, place a piece of the mozzarella cheese in the center and roll the meatball around it. If the meatballs are the size of a golf ball, you should end up with about 15 total.

4. Pan-fry the meatballs in a deep-sided skillet in olive oil until brown on all sides. Add tomato sauce and bring to a simmer so that the meatballs can finish cooking gently and flavor the sauce.

5. Add spaghetti and enjoy!

Monday, August 11, 2008

Shrimp Lasagna Rolls with Creamy Marinara

I have never been a big seafood person, but my husband is. Since I'm not a huge fan, we don't eat a lot of seafood in our house. I know I should eat more fish (it's so lean, it's full Omega 3 fatty acids, etc. etc.), but I just can't bring myself to enjoy it. I do, however, enjoy shellfish, so I decided to put a little something for my husband on the menu last week. When I told him we'd be having Giada de Laurentiis' shrimp lasagna rolls, this was his response: "If she cooks as good as she looks, it should be a good dinner." Hahahahahahaha. Ha. Ohhhh, I am so amused.

Anyway, he was right about one thing: It was a very good dinner. Low-maintenance, too; the rolls were really easy to assemble. The filling was nice and creamy, and so was the marinara sauce. The only change I made to the recipe was adding some chopped red onion. Thanks, Giada! I guess I still like you, even though my husband has a huge crush on you.

Shrimp Lasagna Rolls with Creamy Marinara
Source: Everyday Pasta by Giada de Laurentiis (pages 196-197)

1 pound lasagna
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 garlic cloves, chopped
1/2 cup red onion, chopped
2 15-ounce containers whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil
1/4 teaspoon freshly grated nutmeg
3 cups marinara sauce
1 1/2 cups grated mozzarella cheese (about 5 ounces)

1. Preheat the oven to 350º.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6-8 minutes. Drain.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp, the garlic and the onion to the pan and saute until the shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese (one container and about 1/3 of the other), the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.

4. In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.

5. To make the lasagna rolls, cover the bottom of a 9 x 13-inch baking dish with 1 cup of the marinara mixture. Lay four noodles flat on a dry work surface. Spread about 1/4 cup of the shrimp mixture evenly over each noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 12 lasagna rolls. Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Chicken Breasts Stuffed with Artichokes, Lemon and Goat Cheese

I was a little bit disappointed with how this meal turned out, I think because I have been wanting to try this dish for so long. When I first came across it, I was pregnant, and goat cheese was off limits. Then, Andrew was born, and I was busy doing other things besides cooking. I never forgot about this recipe, though, and as soon as I got back in the kitchen full time I was still just dying to try it.

I think part of the problem with this meal was the herbed goat cheese I bought. The only kind the grocery store had was pre-blended with roasted garlic and tons of basil. Normally I would love this, but since the recipe calls for lemon zest in the filling, the basil in the goat cheese made it taste waaaaay too lemony. Also, if I were to make this again (and I probably will, because I'd like to see how it tastes with just regular goat cheese), I think I'd use artichoke hearts in water instead of the marinated ones. I understand that Cooking Light was trying to bump up the flavors so taste wasn't sacrificed in favor of healthfulness; but there was almost too much flavor in the filling. The meal did have its good points, though: The chicken was very moist; the filling was flavorful, even if it was a bit too tangy; and the boxed rice pilaf I served as a side dish was quite tasty.

Without further ado, here's a photo of my (hideously monochromatic) plate and the recipe.

Chicken Breasts Stuffed with Artichokes, Lemon and Goat Cheese

Source: The Best of Cooking Light (page 213)

2 1/2 tablespoons Italian-seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 3-ounce package herbed goat cheese
4 6-ounce skinless, boneless chicken breast halves
Cooking spray (I used olive oil)

1. Preheat oven to 375º.

2. Combine first 6 ingredients; stir well.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides, and secure each roll with wooden picks.

4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook for 3 minutes on each side or until browned. Wrap handle of pan with foil, and bake for 15 minutes or until chicken is done.

Pork Tenderloin with Prosciutto

I have been cooking a lot lately, so I'm a little bit behind on my posting. Hopefully I'll be able to catch up this week!

I made this meal for dinner one night last week, and my husband and I were both shocked by how absolutely delicious it was. This was seriously a restaurant quality meal, and I was surprised to find it in a cookbook geared for quick family suppers; it could have been in the pages of Gourmet and been right at home! The flavors worked so well together, and don't even get me started on that incredible sauce! I served this with broccoli, but next time (oh, and there will definitely be a next time!) I'll serve it with mashed potatoes, because mashed potatoes + the sauce on this pork would surely = HEAVEN. This is a meal you could entertain with very, very easily, and it took absolutely no time and very little effort to put together. I think chopping everything actually took longer than cooking everything! The prosciutto, the sun-dried tomatoes, the sage, the was the perfect marriage of flavors. It's seriously making my mouth water just thinking about it.

Pork Tenderloin with Prosciutto
Source: Betty Crocker One-Dish Family Favorites (pages 116-117)

1 1/2 pounds pork tenderloin
2 tablespoons olive oil
1/4 cup chopped imported prosciutto
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh parsley
2 tablespoons chopped sun-dried tomatoes in oil
1 small onion, chopped (1/4 cup) (I used red onion)
1/2 cup dry white wine
1/2 cup heavy whipping cream
1/2 teaspoon pepper
1/4 teaspoon salt

1. Cut pork diagonally across grain into 1/2 inch slices. Heat oil in 12-inch skillet over medium-high heat. Cook prosciutto, sage, parsley, tomatoes and onion in oil about 5 minutes, stirring frequently, until onion is tender.

2. Add pork to skillet. Cook about 10 minutes, turning pork occasionally, until pork is light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until pork is no longer pink in center and sauce is thickened.

Friday, August 8, 2008

Quesadilla "Pie"

This meal idea was shameless swiped from my stepsister, Anne, who made something similar for our whole family a few weeks ago. My husband absolutely loved it, and he's been pestering me ever since to make my own version. With a little help from Betty Crocker's fajita chicken marinade, I have to say I whipped up a winner. Next time, I'm going to add black beans, too; I think they'd be really good in this.

I served the "pie" with tortilla chips and homemade guacamole. I don't have a recipe for the guacamole; in addition to the staple ingredients (avocados, cilantro and lime juice), I just use whatever I have on hand: usually some combination of red onion, garlic, tomatoes, sour cream and Frank's Red Hot. This meal was delicious -- so filling, yet the guacamole made it so refreshing at the same time.

Quesadilla "Pie"

Source: "pie" adapted from Anne; marinade from The Betty Crocker Cookbook

For the chicken marinade:

1/4 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the "pie":

1 pound boneless skinless chicken breasts
1 package flour tortillas (8 tortillas)
2 jars medium salsa
2 cups shredded pepper jack cheese
2 cups shredded Mexican-blend cheese
1 can fiesta corn, drained

1. Cut chicken into chunks (for easier shredding) and marinate for at least 4 hours but no longer than 24 hours. Cook chicken in a skillet over medium-high heat until no longer pink; set aside to cool. Shred cooled chicken.

2. Preheat oven to 350º.

3. To assemble the pie, place one flour tortilla on a nonstick baking sheet. Top with salsa, chicken, corn and cheese. Repeat layers so that the stack is 4 tortillas high. On the top tortilla, use salsa and cheese only. Repeat process with a second pie.

Tuesday, August 5, 2008

Family-Favorite Macaroni and Cheese

There are some recipes that are timeless for one reason and one reason only: They are just that good. Betty Crocker's macaroni and cheese is one of those recipes for me. I've made countless variations of this classic comfort food, and yet I always come back to Betty's mac and cheese. It just can't be beat. I made it again one night last week to go along with the pork "butt roast" Joe cooked on the grill all day long (YUM), and Joe promptly declared it the best mac and cheese I've ever made. Thank you, Betty! I only have a couple of additions/changes to this recipe, which are in purple as usual.

Family-Favorite Macaroni and Cheese
Source: Betty Crocker (also found in The Betty Crocker Cookbook)

2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded Cheddar cheese (8 ounces) (I use a blend of all kinds of cheeses, usually about 3 cups' worth instead of 2, and I always use a little bit of Velveeta and some cream cheese to make this even creamier)

1 sleeve crushed Ritz crackers
1/4 cup butter, melted

1. Heat oven to 350º.

2. Cook macaroni as directed on package.

3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.

4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Mix Ritz crackers with melted butter and sprinkle over the top. Bake uncovered 20 to 25 minutes or until bubbly.

Sunday, August 3, 2008

Blueberry Crunch Cake

A young couple recently moved into the house next door, and I wanted to make them something to say "welcome to the neighborhood." (I say "young couple" as though my husband and I are elderly, don't I? What I mean is they're just younger than us -- as is evidenced by the two rather rowdy parties they've had so far. Joe and I are waaaaay past the rowdy party stage.) I wanted to make something for Joe, Andrew and I to take over so that we can introduce ourselves and so that they can see we have a baby, which I'm hoping will make them think twice about playing their music at full volume every night.

ANYWAY! I will give them a chance to get settled in before I judge too much. I found a recipe in Paula Deen's magazine for a "dump cake" of sorts that sounded absolutely delicious. I decided to try it out on my husband and our best friends before I sent it off to the neighbors, which turned out to be good for us but absolutely unnecessary: This cake was delicious. I should have known Paula would never fail me! This is probably one of the tastiest and definitely the easiest cake I've ever made. No dirty dishes! No mixing or measuring of any kind required!

I loved it with the blueberry pie filling, but Paula says you can try it with any fruit filling: strawberry, blackberry, cherry or peach. I love the crumbly quality of the cake and pecan layer, which works so well with the sweet juiciness of the pineapple and blueberry. I can't say enough about this cake; I've made my whole family try a piece, and they all love it too. It's such a refreshing summer dessert (although it's very rich, not light by any means!). (The cake is delicious topped with whipped cream, too, but then: what isn't delicious topped with whipped cream?)

So welcome to the neighborhood, new neighbors...Keep your damn music down!

(LOVE YOU, Paula!)

Blueberry Crunch Cake
Source: Cooking with Paula Deen, July/August 2008, page 63

1 20-ounce can crushed pineapple in juice
1 21-ounce can blueberry pie filling
1 box butter recipe yellow cake mix
1 cup chopped pecans
3/4 cup butter, melted

1. Preheat oven to 350°.

2. Pour pineapple with juice into a 9 x 13 baking dish; spread evenly over bottom of dish. Sppn pie filling evenly over pineapple.

3. Sprinkle dry cake mix over pie filling; level with a fork. Sprinkle pecans evenly over cake mix; drizzle with melted butter.

4. Bake 35 to 45 minutes, or until browned and bubbly.

Saturday, August 2, 2008

Smothered Mexican Pork Chops

This meal was neither good nor bad. There was nothing particularly fantastic about it, and it probably wasn't something I'll rush to make again, but the pork chops had good flavor. Overall, a pretty decent dinner. It was so easy to throw together and required such minimal clean-up, so that alone means a lot in this house! I served the pork chops with rice a la Chipotle: with lots of cilantro, and some lime zest tossed in for good measure. As usual, my changes are in purple.

Smothered Mexican Pork Chops
Source: Taste of Home Cooking School 50th Anniversary Cookbook, page 142

4 boneless pork chops (1/2 inch thick)
1 tablespoon vegetable oil
1 14 1/2-ounce can diced tomatoes with garlic and onion, undrained
1/2 cup medium chunky salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 16-ounce can black beans, undrained (I drained about half the liquid from mine)
1 16-ounce package frozen broccoli, corn, and red pepper combination (I omitted)
1 16-ounce can fiesta corn

1. In a large skillet over high heat, cook pork in oil fro 4 minutes on each side or until browned. Add tomatoes, salsa, chili powder and cumin; reduce heat to medium. Cover and cook for 5 minutes.

2. Uncover; add beans and corn to skillet. Arrange pork on top of vegetables.

3. Cover and cook over medium-high heat for 5 minutes or until pork is no longer pink.