Fiesta Pork Balls Rsc Food

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FIESTA PORK SANDWICHES



Fiesta Pork Sandwiches image

This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends. -Yvette Massey, La Luz, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 12-14 servings.

Number Of Ingredients 12

1 boneless pork shoulder butt roast (3 to 4 pounds)
2/3 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
2 bay leaves
12 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
2 tablespoons olive oil
1 large onion, thinly sliced
12 to 14 sandwich rolls, split

Steps:

  • Cut the roast in half; pierce several times with a fork. , In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker. , Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce.

Nutrition Facts :

STUFFED FIESTA PORK TENDERLOIN #RSC



Stuffed Fiesta Pork Tenderloin #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry Stuffed Fiesta Pork Tenderloin has major flavor after being marinated in ranch dip mix and lemon juice. Stuffing it with fiesta flavored vegetables and covering I already had in my kitchen elevated it to a juicy meal we will never forget.

Provided by karieja

Categories     Weeknight

Time 50m

Yield 1 Stuffed Tenderloin, 4 serving(s)

Number Of Ingredients 16

1 (1 lb) pork tenderloin
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 cup white onion, chopped
2 garlic cloves, minced
1/4 cup canned black beans, rinsed and drained
1/4 cup tomatoes, chopped
1/4 cup canned corn, drained
1/4 cup Baby Spinach, chopped
1 teaspoon chili powder
1/2 teaspoon white pepper
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/4 cup parmesan cheese, grated
1/4 cup Italian style breadcrumbs

Steps:

  • Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
  • Preheat oven to 400 degrees.
  • Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
  • Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
  • Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
  • Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.

FIESTA PORK BALLS #RSC



Fiesta Pork Balls #RSC image

Ready, Set, Cook! Hidden Valley Ranch Contest Entry. Fiesta Pork Balls make a great appetizer for your party planning. Serve right out of the oven or keep warm in a slow cooker. I created this recipe to change up the everyday meatball appetizers I've been making throughout the years. Enjoy!

Provided by personalchefeileen

Categories     Meat

Time 40m

Yield 30-40 Balls, 4-6 serving(s)

Number Of Ingredients 10

1 ounce Hidden Valley Original Ranch Seasoning Mix
1 lb ground pork
6 ounces plain Greek yogurt (divided)
1 cup Italian seasoned breadcrumbs
1/2 cup salsa, Plus
2 tablespoons salsa, divided (mild or medium)
1/2 cup Mexican blend cheese (4 cheese or Colby Jack Cheddar blend)
1 medium shallot, fine Diced (one medium or two small, about 2 TBSP)
1 garlic cloves, minced or 1/2 teaspoon minced garlic
3/4 cup sour cream (you can use light if you're watching extra calories)

Steps:

  • Preheat oven to 375 degrees. Spray large cookie sheet (with sides) with cooking spray or brush with olive oil.
  • In a large bowl, add ground pork, bread crumbs, 1/2 cup salsa, cheese, diced shallots, minced garlic 4oz or 1/2 cup greek yogurt and 1/2 of the HVR seasoning mix (about 1 1/2 TBSP) Reserve remainder of the yogurt , salsa and seasoning packet for the dip.
  • Mix well to incorporate all the ingredients. Form into 1oz balls (a good bite size, cocktail size) Place on prepared cookie sheet, put in the preheated oven on lower rack for 12-15 minutes, turn half way through cooking.
  • While the Pork Balls are baking; mix togethr the sour cream, remainder of the greek yogurt (about 1/4 cup) the remaining HVR seasoning (about 1 1/2 TBSP) and the 2 TBSP of Salsa. Mix well and refrigerator.
  • Remove Pork Balls from the oven and transfer to a platter (if eating right away) or place in a slow cooker on low (remember to occasionally stir gently if placing in a slow cooker) Set the bowl of dip on the side and enjoy!

Nutrition Facts : Calories 572.3, Fat 39.2, SaturatedFat 17.5, Cholesterol 121.8, Sodium 1055.1, Carbohydrate 25.8, Fiber 2.1, Sugar 5.2, Protein 28.6

CRISPY SHRIMP STUFFED PORK MEATBALLS! #RSC



Crispy Shrimp Stuffed Pork Meatballs! #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I wanted to do something creative for an appetizer -- so I came up with this. These meatballs are packed with so much flavor! The bread crumbs help keep the outside crispy & the ranch is layered all throughout the whole thing. Thesse were easy to make & absolutely DELICIOUS!

Provided by Deezrecipeze

Categories     Meat

Time 30m

Yield 2-3 Meatballs, 4 serving(s)

Number Of Ingredients 8

1 cup breadcrumbs
1/2 cup parmesan cheese
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
10 shrimp, peeled & deveined
1 lb ground pork
1 egg
1/2 cup chives, divided
1 cup Greek yogurt

Steps:

  • In a bowl, mix bread crumbs, parmesan & 1 tablespoon Hidden Valley Original Ranch Dip mix. Set aside.
  • Place shrimp on a plate & sprinkle with 1 teaspoon Hidden Valley Original Ranch Dip mix. In another bowl,.
  • mix pork with half of the bread crumb mixture & egg. Mix well. Add 1/2 of chives to remaining bread crumbs.
  • Place one shrimp in the center of a scoop of pork & tightly form into balls. Roll balls in remaining.
  • bread crumbs. Fry meatballs in a non stick skillet for 10-12 minutes until cooked thoroughly. While.
  • meatballs are cooking, add remaining Hidden Valley Original Ranch Dip mix & remaining chives to greek.
  • yogurt. Mix well.
  • Drizzel yogurt in martini glasses. Place meatballs in glass & serve immediately. Serves 4.

RANCH FLORENTINE MEATBALLS #RSC



Ranch Florentine Meatballs #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Tasty pork and spinach meatballs that are also amazingly versatile: serve as party snacks with ranch dipping sauce, nestle in dinner rolls for sliders, or place on top of buttered pasta with extra parmesan cheese.

Provided by pamelavachon

Categories     Meatballs

Time 30m

Yield 20 Meatballs, 4 serving(s)

Number Of Ingredients 11

1 lb ground pork
10 ounces frozen spinach, thawed and squeezed dry
1 shallot, finely minced
1 garlic clove, zested
1 tablespoon Hidden Valley Original Ranch Dips Mix
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup breadcrumbs
1/2 cup parmesan cheese, grated
1 egg, lightly beaten
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
  • Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
  • Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
  • Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.

Nutrition Facts : Calories 512.3, Fat 36.8, SaturatedFat 12.6, Cholesterol 139.3, Sodium 720.8, Carbohydrate 15.1, Fiber 3, Sugar 1.5, Protein 30.4

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