Cuban Pork Chops with Mojo

Recipe courtesy Guy Fieri


Prep Time:      Inactive Prep Time:

15 min            1 hr 0 min


Cook Time:           Level:             Serves:

30 min                   Easy              4 servings



orange juice

fresh lime juice


bone-in pork chops

black pepper

kosher salt

ground cumin

garlic powder

onion powder

dried oregano

canola oil

red onion


white wine

watercress, for garnish

Roma tomato, chopped, for garnish

avocado, sliced, for garnish



In a gallon-sized re-sealable plastic bag, combine orange juice,  lime juice, and vinegar. Add pork and let it sit and marinate for about in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining orange juice, lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately. Garnish with watercress, tomatoes and avocado.



Macaroni and 4 Cheeses

2005, Ellie Krieger, All rights reserved


Prep Time:                   Inactive Prep Time:                  Cook Time:

20 min                         1 hour                                      40 min


Level:                          Serves:

Easy                            8 servings



Cooking spray


winter squash



Monterey Jack

ricotta cheese



cayenne pepper


bread crumbs




Preheat the oven. Coat a baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook.  Drain and transfer to a large bowl.

Meanwhile, place the squash and milk into a large saucepan. Turn the heat up and cooky. Remove the pan from heat and stir in the cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake. Then broil so the top is crisp and nicely browned.



Sesame Noodles with Chicken

From Food Network Kitchens


Prep Time:                               Cook Time:

10 min                                     10 min


Level:                                      Serves:

Easy                                        4 to 6 servings



Kosher salt

1 pound spaghetti or Chinese egg noodles

2 tablespoons toasted sesame oil

1 garlic clove, peeled

1 (1-inch) piece peeled fresh ginger

1/2 cup smooth peanut butter

1/4 cup soy sauce

2 tablespoons dark brown sugar

1 tablespoon rice vinegar

3/4 teaspoon crushed red pepper

1/4 cup hot water

1 Kirby cucumber, halved and sliced

1 cup shredded cooked chicken

6 scallions (white and green parts), sliced

1/4 cup dry-roasted peanuts, chopped



Game Plan: Make the sauce while the noodles cook

Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.

To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.

To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator.