Rival S16RW Easy Beef Fajitas, Pork Chops with Spanish Rice, Shrimp and Vegetable STIR-FRY

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RECIPES

RECIPES

EASY BEEF FAJITAS

Juice of 2 limes

2 tablespoons olive oil

1⁄2 teaspoons ground cumin

1⁄4 teaspoon salt

1 clove garlic, minced

1⁄8 teaspoon red pepper flakes Freshly ground black pepper, to taste

3⁄4-lb. top round steak, thinly sliced 1 small onion, thinly sliced

1⁄2 green or red bell pepper, thinly sliced 4 flour tortillas

1⁄2 cup (2-ounces) monterey jack or cheddar cheese, shredded

Guacamole, optional Salsa, optional Sour cream, optional Chopped tomatoes, optional

PORK CHOPS WITH SPANISH RICE

2 to 4 center cut pork chops, about 1⁄2-inch thick		1⁄3	cup raw long grain rice
1⁄3	cup chopped onion	1⁄2	teaspoon chili powder
1⁄4	cup chopped green bell pepper	1 can (141⁄2-ounces) whole tomatoes

Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occa- sionally.

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in bowl. Add beef and allow to stand, at room temperature, for 30 minutes. Set skillet temperature to 350°F. Add remaining 1 tablespoon olive oil, onion and pepper and stir gently. Cover and cook 1 to 2 minutes or until vegeta- bles are tender. Remove vegetables and keep warm. Drain meat, discard mari- nade and place meat in skillet, Sauté meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminum foil and heat in oven for 5 minutes. To assemble, spoon about 1⁄4 of meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.

SHRIMP AND VEGETABLE STIR-FRY

3⁄4-lb. raw, shrimp, shelled and deveined	2 stalks celery, sliced
2 tablespoons light soy sauce	1 small sweet red bell pepper, in thin strips
2 tablespoons dry sherry	1 cup broccoli flowerettes
2 teaspoons cornstarch	1⁄2 medium onion, thinly sliced
1 teaspoon grated gingerroot	5 large fresh mushrooms, sliced
1 tablespoon vegetable oil	1⁄2 package (3-ounces) frozen snow peas, thawed

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and ginger- root; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet. Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms and snow peas. Stir-fry until heated through.

CHICKEN CACCIATORE

2 tablespoons vegetable oil	1⁄3 cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs, of halved breasts)	1 can (4-ounces) sliced mushrooms, drained
1⁄3 cup chopped onion	1 bay leaf
1 clove garlic, minced	1 teaspoon Italian seasoning
1 can (141⁄2-ounces) peeled, diced tomatoes	Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta

Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is cooked, but not brown. Reduce temperature to ”WARM”. Add remaining ingredi- ents, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce over spaghetti or other pasta.

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