Cheesy Roasted Jalapeño Fondue (non alcoholic)

http://theshiksa.com/2011/11/07/cheesy-roasted-jalapeno-fondue-non-alcoholic/

INGREDIENTS

• 1 cup milk
• 3 tbsp lemon juice
• 2 tbsp cornstarch
• 8 oz. (2 cups) shredded cheddar cheese

• 8 oz. (2 cups) shredded pepper jack cheese
• 1 tsp smoked paprika
• 3-4 roasted jalapeños, minced

• Prepare the fondue pot by slicing a fresh garlic clove in half, then rubbing the sides and base of the pot with the cut side of the garlic.
• Pour milk, lemon juice, and cornstarch into a saucepan on the stovetop. Whisk over medium low heat until the cornstarch fully dissolves into the liquid.
• Begin adding the shredded cheese to the pot gradually, one handful at a time. Whisk the cheese continuously as it melts.
• Let each handful of cheese melt before adding the next handful. Do not raise the heat or let the cheese come to a boil.
• When all of the cheese is melted, check the texture. If it seems too thick or lumpy, add a little more lemon juice and whisk until the texture is smooth and right for dipping.
• Add the minced roasted jalapeños to the pot and whisk to blend.
• Whisk in the smoked paprika until well blended.
• Transfer the melted cheese mixture to your fondue pot. Turn the pot on or light the heat source; keep the heat very low so the cheese stays soft, but doesn't boil.
• Serve cheese fondue with bread, lightly steamed vegetables, crackers, or my personal favorite--pretzel challah!

Cuban-Style Pork & Rice

http://www.eatingwell.com/recipes/cuban_style_pork_rice.html

Makes: 10 servings, about 1 1/3 cups each

Active Time: 1 hour

Total Time: 1 3/4 hours

INGREDIENTS

• 1/4 cup paprika
• 1/4 cup lime juice
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons rum, (optional)
• 2 teaspoons minced garlic, plus 2 tablespoons chopped garlic, divided
• 2 teaspoons fresh oregano, chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon ground cumin, cumin
• 1 1/2 pounds boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes
• 2 cups onion, chopped
• 2 cups arborio rice, or short-grain brown rice
• 2 14-ounce cans reduced-sodium chicken broth
• 1 cup canned diced tomatoes
• 2 tablespoons capers, rinsed
• 1/4 teaspoon saffron threads, (see Note)
• 16 large raw shrimp, (21-25 per pound), peeled and deveined (optional)
• 2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
• 1/2 cup roasted red peppers, cut into strips

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PREPARATION

1. Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.
2. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.
3. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
4. Preheat oven to 350°F.
5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque and pink), 10 to 15 minutes more.

TIPS & NOTES

• Note: Saffron is the dried stigma of a saffron crocus. It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form

Smoked Salmon Dip

http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-dip-recipe/index.html

Recipe courtesy Barefoot Contessa Family Style (c) 2002 by Ina Garten. By arrangement with Clarkson Potter/Random House, Inc.

Prep Time:10 minInactive Prep Time: -- Cook Time: --
Level:
Easy
Serves:
1 1/2 pints

Ingredients
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Directions
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_587788_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback