Ingredients:

8 ounces ground sirlion
1 cup chopped onion
1 cup diced fire roasted red bell peppers
2 garlic cloves, minced
2 tablespoons beef broth
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
14.5 ounce can fire roasted diced tomatoes
4.5-ounce can chopped green chilies, drained
3 cups cooked jasmine rice
1 cup sour cream
1/2 cup sliced green onions
1/4 cup milk
3-4 dashes of red hot sauce
3 ounces shredded three cheese blend

Procedure:

Preheat oven to 375 degrees F. In a large nonstick skillet over medium-high heat, add ground sirlion, onion, red bell pepper and garlic. Cook until meat is browned, stirring to crumble. Add broth, chili powder, cumin, sugar, oregano, tomatoes and chilies. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat. In a medium bowl, combine cooked rice, sour cream, sliced green onions, milk and hot sauce. Spoon rice mixture into a 9″ square baking dish. Top with beef mixture and sprinkle with cheese. Bake for 10 minutes or until thoroughly heated. Cool 5 minutes before cutting.

Ingredients:

4 cups water
1 1/2 cups frozen white corn kernels, thawed
1 cup white cornmeal or dry polenta
1/2 teaspoon salt, divided
3 tablespoons grated fresh Parmesan cheese
2 teaspoons butter
1/4 teaspoon freshly ground black pepper
4 large eggs
2 slices center-cut bacon, cooked and crumbled

Procedure:

In a medium saucepan, bring water to a boil. Add corn, cornmeal, and 1/4 teaspoon salt. Cook 2 minutes or until cornmeal mixture returns to a boil, stirring constantly. Reduce heat to low and cook about 20 minutes or until thick, stirring frequently. Stir in remaining 1/4 teaspoon salt, Parmesan cheese, butter, and black pepper. Remove from heat and keep warm. Fill a large wide saucepan about 1/2 to 2/3 full of water and add a splash of vinegar. Bring to a boil. Reduce heat to medium. Break 1 egg at a time into a small heat-safe bowl. Carefully tip bowl into water, letting egg slide into the water. Cover the yolk with some of the egg white by using a spoon. Repeat with remaining 3 eggs. Remove and drain when they are done to your liking. Top each plate with about 1 cup polenta and 1 poached egg. Add some fresh salsa if desired. Sprinkle each plate evenly with bacon. Makes 4 servings.

Ingredients:

2 teaspoons olive oil
1 cup chopped red onion
1/2 cup chopped celery
1 teaspoon dried oregano
1 1/2 cups dry basmati rice
1/4 teaspoon saffron threads, crushed
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
3 cups chicken broth
1 cup frozen whole-kernel corn
1/2 cup chopped roasted red bell peppers
1 teaspoon salt
10 ounces frozen chopped spinach, thawed
4 ounces medium shrimp, peeled and deveined

Procedure:

In a large skillet over medium-high heat, add oil and sauté onion, celery, and oregano for 4 minutes. Add rice, saffron, and chicken. Sauté 3 minutes. Add broth, corn, red peppers, salt, spinach and shrimp. Cover, reduce heat, and simmer 15 minutes or until rice is done.

Ingredients:

2 tablespoons fresh oregano leaves
2 tablespoons fresh sage leaves
2 tablespoons fresh orange juice
2 tablespoons orange honey
1 1/2 teaspoons coarsely ground black pepper
1 tablespoon grated lemon zest
1 tablespoon grape seed oil
1/4 teaspoon salt
3 garlic cloves, peeled
16 ounces trimmed pork tenderloin
1/8 teaspoon salt

Add oregano, sage, orange juice, honey, black pepper, lemon rind, oil, salt and garlic in a food processor. Process until almost smooth. Pour mixture into a large ziplock bag and add pork. Marinate in refrigerator at least 2 hours, turning bag occasionally. Preheat Grill. Remove pork from marinade and discard liquid. Sprinkle pork with 1/8 teaspoon salt. Grill 25 minutes or until a thermometer registers 160 degrees (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.