Easy Asian-Pacific style recipe for a classic sweet and sour main dish.

Baked Sweet and Sour Pork with Vegetables Recipe

Ingredients
2 pounds lean pork, cubed
2 Tbsp. vegetable oil
1 20-oz. can pineapple chunks, juice reserved
1 1/4 cups ketchup
1 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
1 large green bell pepper, diced
1 medium onion, chopped
3 medium carrots, sliced into coins

Method
In a large skillet, saute cubed pork in oil over high heat — just like stir-frying. Brown the pork on all sides.

Drain pineapple chunks, pouring juice into a saucepan. Cook over medium heat, adding ketchup, brown sugar, and vinegar until hot and flavors have blended, about 5 minutes. Remove from the heat.

Add cut vegetables to sauce along with the browned pork cubes, mix well and pour into a 9×13 glass baking dish. Cover with foil and bake in 350 oven for an hour until the pork is very tender. Remove from the oven and add pineapple chunks.

Serve over rice.

Easy-to-make and so flavorful taste of Greece

Yasu! Opa! Don’t break the plates until you try this dish!

Greek-Style Chicken Recipe

Ingredients
3-1/2 lbs. chicken, (1 whole chicken, cut up)
2 Tbsp. Greek seasoning (Cavender’s is the most popular brand of this mixture)
1 28-oz. can chopped Italian tomatoes
1 Tbsp. butter
3/4 lb. sliced mushrooms
2 garlic cloves, minced
2 Tbsp. olive oil
1/3 cup dry vermouth
2 Tbsp. tomato paste
1 6-oz can sliced black olives

Method
Rinse chicken pieces and pat dry. Season with Greek seasonings and let sit for about 15 minutes.

Melt butter in a large skillet and saute mushrooms until their liquid is released and then evaporated. Add garlic and cook, stirring, for justa minute. Remove from the pan to a bowl and set aside.

Reduce heat to medium and add olive oil. Brown the chicken on both sides and remove from pan. Add vermouth off the heat and deglaze pan over medium high heat, scraping up brown bits from the bottom. Add tomatoes and their juice, tomato paste and cooked mushrooms and garlic. Cook until sauce begins to thicken, about 10 minutes.

Place chicken in a baking dish, scatter sliced black olives over the top and pour in sauce. Cover with foil and bake in a 350 oven for about an hour. Remove foil. If the sauce is not thick enough, bake a little longer uncovered.

Easy-to-make Mexican classic that has all the elements of the original, but takes a few shortcuts to produce a tasty result.

Chile Relleno Casserole Recipe

Ingredients
8 ounces whole green chilies (like Anaheim or Poblano)
8 ounces Monterey Jack cheese, shredded
3 large eggs, beaten
2 cups whole milk
1/2 cup flour
1/2 tsp. salt

Method
Remove seeds from the chilies and then cut into half-inch and one-inch pieces.

Spray the bottom of a glass baking dish with cooking spray. Layer chilies in bottom, then add a layer of cheese, Repeat.

Mix the eggs, milk, flour and salt until thoroughly combined. Pour over chili-cheese layers.

Bake uncovered in a preheated 350 oven for 40 minutes until puffed and golden, Cool slightly, cut into squares and serve with your favorite Mexican toppings and sides.

Boo! It’s delicious! It’s easy! And it’s a great seasonal treat made with pumpkin and spice.

Halloween Spice Cake Recipe

Easy-to-make tapas style shrimp dish with a classic Romescu sauce.

Shrimp Romescu Recipe

Ingredients
2 Tbsp. slivered almonds
1 French bread slice
1 large garlic clove
1 7-oz. jar roasted red peppers
2 Tbsp. olive oil
1 Tbsp. sherry vinegar
1/4 tsp. cayenne
16 large shrimp, peeled and deveined

Method
Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer to food processor. Place bread in same skillet and toast on each side. Break into pieces into food processor. With the machine running, drop garlic through feed tube. Add roasted red peppers, olive oil, sherry vinegar and cayenne pepper and process until mixture is the consistency of thick mayonnaise, scraping down sides of bowl occasionally.

Arrange sauteed shrimp on plates. Spoon Romescu sauce over the shrimp and serve.

The sauce may be kept in the refrigerator, tightly covered, for up to four days.