Car-ib-be-an or Ca-rib-be-an??

Jamaican Jerk Chicken Salad

1 tablespoon garlic oil or olive oil 1 tablespoon Jamaican Jerk Rub 1 pound chicken tenders* 1 medium pineapple 1 red bell pepper 3 2 1 6 green onions (white and light green parts only) heads romaine lettuce can (15 oz.) black beans, drained slices bacon, cooked, drained and crumbled Dressing 2 limes 1/3- cup reduced-fat mayonnaise 2 tbsp. pineapple preserves (can use pineapple-apricot or even orange marmalade)

1.	In a bowl, whisk together oil and jerk rub with a whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch slices. Heat a grill pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces; set chicken and pineapple aside.
2.	Thinly slice bell pepper and green onions. Arrange 12 large lettuce leaves on a platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans; set aside.
3.	For dressing, zest one lime. Juice both limes into a small bowl. Add lime zest, mayonnaise and preserves to bowl; mix well.
4.	Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
Makes 6 servings *If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders. You can also substitute the chicken for fish - Mahi Mahi works well. -For another version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.

This is my favorite salad recipe and have made it a few times (which is rare for me). Make sure you make the dressing and don't just use something you have because it was what makes all the other flavors come together. I've also made the pasta version and it is good too, but I most definitely prefer it as a salad.

My rating is a 9 out of 10
Mark isn't here but I think he'd probably give it a 7.5 or 8 - mainly because he's not really a big salad person. He may have even preferred the pasta version more.

Southwestern Pork Chop Skillet

Southwestern Pork Chop Skillet

1 bag diced/cubed potatoes (such as Ore-Ida Roasted)
4 pork chops, 1/2-inch thick
2 Tbsp. chopped cilantro
2 scallions, thinly sliced
1/2 green pepper, sliced
1 16 oz. container of salsa
Sour cream (optional)
Avocado, peeled and sliced (optional)

Add potatoes and pork chops to skillet. Cook for 2-3 minutes on each side on medium-high heat.
Add cilantro, scallions, green pepper and cook for 1-2 minutes. Top with salsa. Reduce heat to low and cover.
Cook for 12-15 minutes or until pork is no longer pink in center.
Serve with sour cream and avocado (optional, but definitely recommended).

Serves 3-4

This dish is really easy and really yummy. Don't scrimp on the sour cream and avocado. They definitely add a lot. Be careful not to let the potatoes burn when the skillet is on the higher heat - don't let them stay in one place too long.

My rating is a 8.5 out of 10
Mark's not here right now, but I think he'd give it around a 7.5 or 8 out of 10

Try it!