Oster SPR-030411-197, Hinged Lid Electric Skillet Pork Chops with Spanish Rice, Easy Beef Fajitas

RECIPES
PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced	Pinch ground red pepper
1 tablespoon olive oil	Salt and ground black pepper
1 whole boneless, skinless	to taste
chicken breast, cut into	11/2 teaspoons cornstarch
1/2-inch x 2-inch strips	3/4 cup chicken broth
1 cup sliced red, green or yellow	4 ounces linguine or fettuccine,
cooled and drained bell pepper

(or combination) 1/2 teaspoon basil

Set skillet temperature to 325°F. Add garlic and oil and sauté

2 minutes. Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook additional 2minutes or until vegetables are crisp tender and chicken is done. Reduce temperature to 250º F / 120º C. Blend seasonings and cornstarch into chicken broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1 minute or until mixture is hot and thickened. Serve over pasta. Makes 2 servings.

PORK CHOPS WITH SPANISH RICE

2 to 4 center cut pork chops,	1/3 cup raw long grain rice
about 1/2 - inch thick	1/2 teaspoon chili powder
1/3 cup chopped onion	1 can (14 1/2-ounces)
1/4 cup chopped green bell pepper	whole tomatoes

Set skillet temperature to 325°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 occasionally.

RECIPES

EASY BEEF FAJITAS

Juice of 2 limes	1/2 green or red bell pepper, thinly sliced
2 tablespoon olive oil	4 flour tortillas
1/2 teaspoons ground cumin	1/2 cup (2-ounces) monterey jack or
1/4 teaspoon salt	cheddar cheese, shredded
1 clove garlic minced	Guacamole optional
1/2 teaspoon red pepper flakes	Salsa optional
Freshly ground black pepper	Sour cream optional
to taste	Chopped tomatoes optional
1/3 -lb. top round steak,
thinly sliced
1 small onion, thinly sliced

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in a bowl. Add beef and allow to stand, at room temperature, for 30 minutes. Set skillet temperature to 325°F. Add remaining 1 tablespoon olive oil, onion and pepper and stir gently. Cover and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and keep warm. Drain meat, discard marinade 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.