Sauteéd Tilapia with Gingered Pineapple Sauce

• 1 cup thinly sliced purple onion
• 1½ cups pineapple juice
• 2 tbsp. lime juice
• ½ cup halved seedless green grapes
• 1 orange, peeled, cut in half and sliced
• 1 cup cubed mango
• 2 tbsp. slivered orange peel
• 1 tbsp. grated fresh ginger
• ½ tsp. salt
• ¼ tsp. pepper
• 6 tilapia fillets (about 1½ lb.)
• 1 tbsp. cornstarch
• Hot cooked rice

Heat skillet to 350°F. Cook onion for 3 minutes, stirring occasionally. Add 1¼ cups pineapple juice and lime juice. Stir in grapes, orange pieces, mango, orange peel, ginger salt and pepper. Cook 3 minutes longer, stirring occasionally.

Blend remaining ¼ cup pineapple juice with cornstarch. Stir into pineapple juice mixture and cook, stirring, until thickened and smooth. Remove to bowl and keep warm.

Raise temperature to 375°F. Cook fish until golden on both sides and fully cooked, pushing any grease or drippings into the grease channel. Remove grease and return sauce to skillet and heat through.

Serve over rice and garnish with sliced toasted almonds, if desired

Makes 6 servings.

Feijoada, Brazilian Pork Stew

• 3 ounces pancetta, diced
• 1 lb. pork loin, cubed
• ½ lb. ham, cubed
• ½ lb. linguica, thickly sliced
• ½ lb. smoked pork sausage
• 1 large onion, chopped
• 4 large cloves garlic, chopped
• 1½ cups beef broth
• 1 can (14½ oz.) diced tomatoes
• 1 can (16 oz.) black beans, rinsed and drained
• 1 cup coarsely chopped green pepper
• 2 oz. rinsed dried beef, cut into 1-inch pieces
• ¼ cup chopped cilantro
• 1 bay leaf
• 1 tsp. dried oregano
• ½ tsp. seasoned pepper
• 2 tbsp. cornstarch
• ¼ cup beef broth or water
• Hot cooked rice
• 6 oranges, sectioned

Preheat multicooker at 350ºF. Add pancetta and sauté until golden, stirring often.  Remove and set aside.                                            

Add pork and ham and brown well on all sides. Remove to bowl with pancetta.

Add sausages and brown on cut sides. Add to pancetta. Add onion and garlic and cook until onion is softened. Add broth, tomatoes, black beans, dried beef, cilantro, bay leaf, oregano and pepper into removable pan. Return meats to pan. Cover and bring to a boil. Reduce temperature to 250ºF and cook for 20 minutes. 

Blend cornstarch into beef broth. Stir into stew and cook until mixture is thickened and smooth.

Serve over rice and garnish with orange segments.

Makes about 12 cups (about 3 quarts; 2.8 liters).

Spiced Pork Wraps

• ¾ cup pepper strips
• 1 small onion, thinly sliced
• 1 large clove garlic, minced
• 1 tbsp. chopped cilantro
• ¼ tsp. oregano
• ¼ tsp. coarse salt
• ¼ tsp. ground cumin
• Generous dash coarse black pepper
• ¼ lb. thinly sliced cooked pork loin
• ¾ cup shredded Cheddar Jack cheese blend
• 2 large tomato wraps

In small bowl, combine peppers, onion, garlic, cilantro, oregano, salt and pepper.

Place wraps on work surface; top with pork sliced. Spread pepper mixture evenly over pork. Top with cheese. Fold in sides and roll-up. Place end side down on preheated grill and close lid.

Place on preheated grill set at HIGH and close lid. Grill about 4 minutes or until tortilla is lightly browned.

Makes 2 sandwiches.

Note: If desired, garnish with low fat sour cream and chopped cilantro.

Ham and Pineapple Grill

• ¼ cup pineapple preserves
• ¼ cup chopped canned peaches
• 1 tbsp. finely diced candied ginger
• 4 slices sourdough bread
• 4 oz. thinly sliced ham
• 4 oz. brie, sliced
• 2 tbsp. melted butter

In small bowl, combine preserves, peaches and ginger; set aside. Spread melted butter on one side of each slice of bread.

Place 2 slices of bread buttered side down on cutting board, spread pineapple mixture on bread. Top each slice of bread with ham and cheese. Cover with remaining slices of bread with buttered side up.

Place on preheated grill set on HIGH and close lid. Grill 3 minutes or until sandwich is golden and cheese is softened.

Makes 2 sandwiches.

Grown-Up Grilled Cheese

• 4 slices hearty wheat bread
• 2 tbsp. melted butter
• 1 large tomato sliced
• 6 slices crisp bacon
• 4 slices (about ⅓ lb.) white Cheddar cheese
• ½ cup arugula
• 2 tbsp. bottled balsamic vinaigrette

Spread melted butter on one side of each slice of bread.

Place 2 slices of bread buttered side down on cutting board. Top each slice of bread with tomato, bacon, cheese and arugula. Drizzle each sandwich with 1 tbsp. vinaigrette. Cover with remaining slices of bread with buttered side up.

Place on preheated grill set at HIGH and close lid. Grill 3 minutes or until sandwich is golden and cheese is melted.

Makes 2 sandwiches.