Roasted Corn, Pepper, And Black Bean Salsa

Servings: 5 cups
Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Easy

Ingredients:

4 Roma tomatoes, cut in half lengthwise
2 poblano peppers, cut in half lengthwise
2 cups fresh corn kernels (3 or 4 ears)
1 (15-ounce) can black beans, drained and rinsed
4 green onions, sliced
1/4 cup olive oil
2 tablespoons lime juice (about 2 limes)
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper

Directions:

Preheat the oven to 500 degrees F. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes and peppers, skin-side up, on the prepared baking sheet. Sprinkle the corn kernels around the peppers. Bake until the vegetables look blistered, 20 minutes.
Place the tomatoes and peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen the skins. Peel and chop the tomatoes. Peel the peppers, remove and discard the seeds, and finely chop. Place the chopped tomatoes, peppers, and corn in a large bowl. Add the black beans, green onions, oil, lime juice, garlic, salt, and pepper, stirring to combine.

Source: pauladeen.com

Chipotle Pepper Marinated Pork

This easy marinade features the one-of-a-kind smoky flavor and spicy heat of chipotle pepper that's delicious with pork as well as chicken or beef.

Ingredients:

   1 package McCormick® Grill Mates® Chipotle Pepper Marinade

1/4 cup vegetable or olive oil

1/4 cup water

2 pork tenderloins (about 1 pound each) 

 Directions:

 

1. Mix Marinade Mix, oil and water in small bowl. Place pork in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 25 to 30 minutes or until desired doneness, turning occasionally.

Cooking Tip:  Prepare as directed above, adding 2 tablespoons lime juice to marinade.

Pepperjack Meatloaf

Ingredients:

1 egg
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional
1/2 cup breadcrumbs

Directions:

In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.

Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.

Cranberry Hot Pepper Jelly

Ingredients:

2 cups apple cider vinegar
1 packet of Sure-jell Certo (liquid fruit pectin)
2 ½ cups chopped red bell peppers
2 cups chopped fresh or frozen cranberries
½ cup of seeded and chopped serrano peppers
7 ½ cups sugar

Directions:

Prepare jars according to manufacturers jars.

In a large pot, combine all ingredients except for Certo. Bring to a hard boil and continue boiling for 5 minutes. Remove from heat and add Certo. Ladle into prepared jars. Seal jars according to the directions, boiling in hot water for 5 minutes.

Jars will last up to a year, unopened. Once opened, store in refrigerator for up to 2 weeks.

Serving Options:

Spoon over cream cheese and serve with crackers.

Use as glaze on baked ham.

Fill appetizer-sized pastry shells with jelly and a piece of brie. Briefly heat in 350 degree oven until cheese is oozing.