Gabriella Hartzheim

Tex-Mex Pork ChopsHow to make tex-mex pork chops? Simple! Tex-Mex Pork Chops4 (4 ounce) boneless pork chops1 (16 ounce) can whole berry cranberry sauce 1 to 2 fresh jalapeno peppers, seeded and chopped 1 green onion, sliced 1 tablespoon fresh cilantro, chopped 1 teaspoon ground cumin 1 teaspoon lime juiceIn a large nonstick skillet, brown pork chops on one side over medium-high heat. In a medium bowl, stir together remaining ingredients. Turn chops; pour cranberry mixture over chops in skillet, bring to a boil. Lower heat, cover and simmer for 10 minutes, until chops are just done and still tender.Serve with rice, if desired.Serves 4. Sleeping Aid Sleeping Aid Sleeping Aid.

Indian TacosHow to make indian tacos? Simple! Indian Tacos2 tablespoons olive oil1 pound ground beef4 cloves garlic1/2 teaspoon whole cumin1 teaspoon Mexican oregano2 to 3 tablespoons New Mexico chile powder1/2 teaspoon salt1 cup water3 cups Frijoles de Olla, drained4 Navajo Tacos2 cups mild Cheddar cheese, grated2 cups shredded lettuce2 tomatoes, choppedIn a Dutch oven heat olive oil over medium heat; add ground beef and cook until just browned. Meanwhile, grind garlic, cumin and oregano to a paste in a molcajete or mortar and pestle. Add chile powder, garlic paste and salt to the meat and cook about 1 minute. Next, add 1 cup water and stir to make certain the meat is well broken up. Add beans, bring the chile mixture to a simmer, and cook, uncovered, until most but not all the moisture has evaporated.Place the fry breads on serving plates and ladle the chile mixture over them. Top with the cheese, lettuce and tomatoes. Acne Treatment Acne Treatment Acne Treatment,Printer Refill Printer Refill Printer Refill.