| Appetizer -- Cucumber Dip 1 cucumber, peeled, seeded and diced
One half cup sour cream
2 Tbsp. green onions, chopped
1 clove garlic, minced
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
Salt and pepper to taste
Combine all ingredients and mix well. Chill until ready to serve. Serve with crackers.
The Skinny: Use light sour cream.
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| Main Course -- Spicy Pork Stew 8 dried red chiles
2 - 3 pounds pork loin cut into 1-inch pieces
2 Tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 red potatoes, diced
2 tomatoes, diced
2 Tbsp. brown sugar
1 tsp. cinnamon
One half tsp. ground cloves
2 Tbsp. apple cider vinegar
Place chiles in warm water for 10 - 15 minutes. Meanwhile, heat oil in a large skillet and brown pork with onion and garlic. After chilies have been sitting in the water until softened, remove tips and seeds. Chop the chilies. Place beef broth in a blender and add red chilies. Puree broth and chilies in the blender. Place beef broth in a crock-pot followed by browned pork, onions and garlic. Add potatoes, tomatoes, brown sugar, cinnamon, cloves and vinegar. Cook for several hours until potatoes are tender.
The Skinny: Use light beef broth.
Corn Cakes with Black Bean Salsa
One half cup cornmeal
Three quarters cup all-purpose flour
1 tsp. baking powder
One quarter cup Parmesan cheese
1 tsp. sugar
One half tsp. baking soda
1 cup buttermilk
2 Tbsp. butter, melted
1 egg
1 8-oz. can whole kernel corn, drained
Place first 6 ingredients in a large bowl and mix. Whisk together buttermilk, butter, egg and corn. Add to dry ingredients and mix thoroughly. Heat a non-stick skillet to medium-high heat. Ladle mixture onto skillet creating 3 inch cakes. Cook until golden brown, about 3 minutes per side. Serve with black bean salsa, recipe to follow.
Black Bean Salsa
2 15-oz. cans black beans, drained
2 Roma tomatoes, diced
Juice of 1 lime
2 serrano chiles, diced
One quarter cup olive oil
2 Tbsp. balsamic vinegar
One half tsp. sugar
2 Tbsp. cilantro, minced
Combine all ingredients in a bowl and mix well. Make a few hours before serving to allow flavors to blend.
The Skinny: Not much room for improvement.
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| Dessert -- Butter Pecan Bars 2 eggs, beaten
One half cup butter, softened
1 and one half cup flour
1 and one half cups brown sugar
2 tsp. vanilla
Two thirds cup pecans, chopped
Combine all ingredients and mix well. Pour into a greased 13 x 9 inch baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.
The Skinny: Use your favorite egg and sugar substitutes.
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| Grocery List 1 cucumber
One half cup sour cream
2 Tbsp. green onions, chopped
3 cloves garlic
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
8 dried red chilies
2 - 3 pounds pork loin cut into 1 inch pieces
1 large onion, chopped
2 Tbsp. vegetable oil
2 red potatoes
2 tomatoes
4 cups beef broth
2 Tbsp. brown sugar
1 tsp. cinnamon
One half tsp. ground cloves
2 Tbsp. apple cider vinegar
One half cup cornmeal
Three quarters cup all-purpose flour
1 tsp. baking powder
One quarter cup Parmesan cheese
1 and one half tsp. sugar
One half tsp. baking soda
1 cup buttermilk
One half cup and 2 Tbsp. butter
3 eggs
1 – 8 oz. can whole kernel corn
2 – 15 oz cans black beans
2 Roma tomatoes
Juice of 1 lime
2 serrano chilies, diced
One quarter cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. cilantro, minced
1 and one third cup flour
1 and one half cups brown sugar
2 tsp. vanilla
Two thirds cup pecans, chopped
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