Green Chili Pork Burritos

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2 lbs. center-cut pork loin

2 T. chopped cilantro

2 cans (14 oz. each) chicken broth

8 tortillas -12”

1 7 oz. can diced green chilies

Shredded Cheddar

1 T. chopped garlic

Directions:  Coat the pork with olive oil, salt, and pepper.  Preheat a sauté pan very 

hot.  Evenly brown the pork on all sides.  Place the pork, chicken broth, chilies, 

garlic and cilantro into a slow cooker and cook for 8-10 hours or until pork pulls 

apart with a fork.  When done, remove pork from cooker and reserve the liquid.  

Shred the pork.  Place shredded pork into a tortilla; add cheese and some of the 

reserved liquid.  Serve with salsa or sour cream.

Comment:

Marbled Brownies

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Brownie mix 6 oz. cream cheese

5 T. margarine 1/3 cup sugar

2 eggs 2 T. flour

1 tsp. vanilla

Directions:  Beat together the softened cream cheese and margarine.  Add the sugar, 

eggs, flour, and vanilla; beat until smooth and set aside.  Prepare browning mix using 

cake-like instructions.  Spread half of the brownies batter into greased 9” x 13” pan.  

Pour all of the cream cheese mixture over the brownie batter.  Spoon the remaining 

brownies batter in spots over the top.  Swirl the two mixtures together with a spatula.  

Bake at 350 degrees for 35 minutes.  Cool and frost with chocolate icing.

Comment:  Quick dessert that everyone likes.  Very rich.

Brown Sugar Grilled Salmon

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1 cup brown sugar 1/3 cup paprika

3 T. Kosher salt 2 T. dried thyme

Salmon Fillets

Directions:  Combine first four ingredients.  Rub spice mixture over all sides of 

salmon; let stand 10 minutes.  Grill salmon over medium-high heat to desired degree 

of doneness.

Comment:  The brown sugar mixture caramelizes on the salmon.  To kick it up, 

increase amount of paprika.  Left over mixture can be saved in a sealed plastic bag 

for next time.

Chicken Penne Casserole

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1 lb. boneless skinless chicken breasts or thighs

½ cup chopped onion

½ cup chopped red pepper

½ cup chopped green pepper

1 tsp. dried basil

1 tsp. oregano

1 tsp. parsley flakes

½ tsp. crushed red pepper flakes

1 T. oil

3 garlic cloves, minced

1 ½ cups uncooked penne pasta

14 ½ oz. diced tomatoes, undrained

3 T. tomato paste

¾ cup chicken broth

2 cups shredded mozzarella cheese

½ cup grated Romano or parmesan cheese

Directions:  In a large sauce pan with oil, sauté chicken, onion, peppers and 

seasonings until the chicken is no longer pink.  Add garlic and cook one minute 

longer.  Cook penne pasta according to package directions.  

Meanwhile, mix tomato paste and diced tomatoes.  Add tomato mixture to chicken 

mixture.  Stir in chicken broth.  Bring to a boil.  Reduce heat.  Cover and simmer for 

10-15 minutes or until slightly thickened.  

Drain pasta.  Toss with chicken mixture.  Spoon half the mixture into a greased 2 

quart baking dish.  Sprinkle with half the cheeses.  Repeat layers.  Cover.  Bake at 

350 degrees for 30 minutes.  Uncover; bake 15-20 minutes longer.

Comment:  Also works well with left over chicken or with chicken pulled from roast 

chicken.