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Chicken Costa Brava

1 (20 ounce) can pineapple chunks
10 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 cloves garlic, minced
1 onion, quartered
1 (14.5 ounce) can stewed tomatoes
2 cups black olives
1/2 cup salsa
2 tablespoons cornstarch
2 tablespoons water
1 red bell pepper, thinly sliced
salt to taste

Drain pineapple, reserving juice.
Sprinkle with salt.
In a large frying pan, brown chicken in oil.
Combine cumin and cinnamon, and sprinkle over chicken.
Add garlic and onion; cook until onion is soft.
Add reserved pineapple juice, tomatoes, olives, and salsa.
Cover, and simmer 25 minutes.
Mix cornstarch with water; stir into pan juices.
Add bell pepper, and simmer until sauce boils and thickens.
Stir in pineapple chunks, and heat through.

Bacon Stuffed Shell Salad

Bacon Stuffed Shell Salad

12 ounces sliced Canadian-style bacon
1 cup shredded zuchinni
1/2 cup finely chopped red bell pepper
2 tablespoons grated Parmesan cheese
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon pepper
16 packaged conchiglioni (jumbo shells)
Romaine leaves

Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set aside.

For dressing, combine oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper. Pour dressing over bacon mixture; toss gently to mix. Cover and chill 30 minutes.

Cook conchiglioni according to package directions. Drain and rinse with cold water.

Spoon about 1/4 cup of the bacon mixture into each conchiglioni. Place the shells, filled side up, in a baking dish. Cover and chill 2 to 4 hours.

To serve, arrange romaine among salad plates. Place 2 shells atop each.

Recipe Serves 8.

Instant Pot Pork Loin in Cranberry-Dijon Sauce

1 pound boneless pork loin roast
salt and pepper to taste
1 tablespoon butter
1 (14 ounce) can whole cranberry sauce
1/2 yellow onion, sliced
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon
1 packet dry onion soup mix
1 tablespoon cornstarch

Pat pork loin dry and season on all sides with salt and pepper.
Turn on a multi-functional pressure cooker and select Sauté function.
Add butter and let melt.
Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side.
Turn off Sauté function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix.
Gently combine and spoon some of the sauce over the pork loin.
Close and lock the lid.
Select high pressure according to manufacturers' instructions; set timer for 9 minutes.
Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Check internal temperature of the pork loin; insert thermometer inserted into the center and should be 180 F.
Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
While pork loin is resting, select Sauté function again and stir cornstarch into sauce.
Whisk until sauce thickens, 2 to 5 minutes.
Serve pork loin with cranberry-Dijon sauce.

Butterscotch Pie

2 cups whole milk
3/4 cup light brown sugar
3 tablespoons cornstarch
3 egg yolks, lightly beaten
1/4 cup salted butter
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup white sugar

Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat.
Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them.
Pour mixture back into the pan and bring to a boil.
Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes.
Remove from heat; stir in butter and vanilla extract until well mixed.
Cover filling and allow to cool completely, stirring occasionally.
Place in an ice bath to speed up the cooling, if desired.
Pour mixture into pie crust and set aside.
Preheat the oven to 350.
Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form.
Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes.
Let cool to room temperature on a wire rack, about 1 hour.
Transfer to the fridge to cool completely, about 4 hours.

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Crispy Fish Fillets

1 egg
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
1 1/2 cups instant mashed potato flakes
1/4 cup oil for frying
4 (6 ounce) fillets sole

In a shallow dish, whisk together the egg, mustard, and salt; set aside.
Place the potato flakes in another shallow dish.
Heat oil in a large heavy skillet over medium-high heat.
Dip fish fillets in the egg mixture.
Dredge the fillets in the potato flakes, making sure to completely coat the fish.
For extra crispy, dip into egg and potato flakes again.
Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.