Yummy Tacos for Two

Eating like a celebrity now...One of Jennifer Hudson's favorite dishes

Tacos for Two
serves 2
(recipe found in Self Magazine September 2011)

1 red bell pepper, sliced
1 tsp olive oil
1 package (9 oz) Perdue Short cuts Carved Chicken Breast Strips Grilled (I used our leftover chicken from the grill)
1 clove of garlic
1/2 cup salsa
4 whole grain taco shells
1/2 cup shredded taco cheese
1 jalapeno chile, chopped

In a medium skillet, saute bell pepper in oil until soft, about 6 minutes.

Add chicken, garlic, salsa, salt and pepper; cook stirring, until heated through.

Stuff taco shelled with chicken mixture, cheese and jalapeno, if desired.

Karl's reaction: "All I taste is cilantro. I think I just like your normal ground beef tacos. It's good, but I like normal tacos."

My take: "I obviously didn't follow the recipe. I added cilantro and some chili beans. I did find myself missing taco meat."

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Porchetta-Style Pork Loin with White Beans

An Italian-inspired recipe lends deep, rich flavor to a lean cut of pork

Porchetta-Style Pork Loin with White Beans
serves 6
(recipe found in Women's Health September 2011)

2 cans cannellini beans (white beans)
juice of one lemon
1 Tbsp fennel seeds
1 1/2 Tbsp chopped fresh rosemary, divided
3 cloves garlic, minced
zest of 2 oranges
1 Tbsp olive oil
Salt and freshly cracked pepper to taste
1 pork loin (about 2 lbs), preferably with a thin layer of fat still attached

1. Preheat oven to 450 degrees. On a cutting board combine garlic, orange zest, fennel seeds and 1 tablespoon rosemary and chop until a paste forms. Scoop it into a small bowl; add olive oil.

2. Season pork with salt and pepper, then rub it all over with the paste. (If you like, let it marinate up to four hours in the fridge before cooking.) Place pork in a roasting pan and bake until a thermometer inserted into the middle reads 155 F, 25 to 30 minutes. Remove pork from the oven and let it rest 10 minutes.

3. In a saucepan, heat beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice pork and serve with beans.

Karl's reaction: "This is good. Love me some pork and beans." Side note: "This was even better the second day."

My take: "You have to like orange zest because I could taste it. This is different but still really tasty."

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Grilled Chicken Cutlets with Summer Succotash

A quick tasty dinner

Grilled Chicken Cutlets with Summer Succotash
serves 4
(recipe found in Health July/August 2011)

Season 4 thin chicken cutlets with 1/4 tsp salt and pepper
Grill (about 3-4 minutes each side)
Heat 1 Tablespoon olive oil in a large skillet over medium-high heat
Add in 1 cup frozen baby lima beans, thawed
1/2 cup corn
1 pint grape tomatoes
I also added some mozzarella balls

Cook, tossing occasionally, until tomatoes burst.
Stir in 1 Tablespoon grated Parmesan
1/2 cup fresh basil  leaves, torn
Pair each portion with lemon wedges and a whole-wheat roll

Karl's reaction: "This is good. Corn is real nice and sweet to a crisp. I like that the lima beans were fried. Real nice babe."

My take: "Super easy so I will be making this again. What can I say? I love recipes with basil in them."

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