INGREDIENTS

2 tbsp. extra-virgin olive oil

1/2 medium onion, chopped 

2 cloves garlic, minced 

2 tbsp. tomato paste

1 lb. ground beef

1 tbsp. chili powder 

1 tsp. paprika

Kosher salt /Freshly ground black pepper

1 (15-oz.) can tomato sauce 

1 (15-oz.) can kidney beans, rinsed and drained 

8 large tortillas 

2 c. Fritos

1 c. shredded cheddar

DIRECTIONS

1. In a medium pot over medium heat, heat 1 tablespoon oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat onion and garlic. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
2. Return beef to pot and season with chili powder, paprika, salt, and pepper. Add tomato sauce and kidney beans. Bring to a boil, then reduce heat and let simmer 15 minutes. 
3. Add some chili to center of each tortilla, leaving room to fold in edges. Top with Fritos, then cheddar. Fold edges of tortillas toward the center, creating pleats. Invert Crunchwraps so pleats are on the bottom and stay together.
4. In medium skillet over medium heat, heat remaining tablespoon oil. Add a Crunchwrap seam side down and cook until tortilla is golden, 3 to 5 minutes per side. Repeat with remaining Crunchwraps.

Ingredients

The Chops:

• 4 thin-cut bone-in pork chops 5 ounces each
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon olive oil

The Sauce:

• 1/3 cup chicken broth
• 2 tablespoons vermouth
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon ground pepper
• 1/2 teaspoon olive oil
• 2 garlic cloves minced
• 2 tablespoons minced flat-leaf parsley

Instructions

The Chops:

• Season both sides of the pork chops with the oregano, salt and pepper.
• Heat the olive oil in a large nonstick skillet set over medium-high heat.
• Cook until the pork chops are just cooked through, 2 to 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep warm.

The Sauce:

• In a medium-sized bowl, whisk together the chicken broth, vermouth, Dijon mustard, maple syrup and pepper.
• Heat the olive oil in the same nonstick skillet, set over medium heat.
• Add the garlic and cook, stirring, for 30 seconds.
• Whisk in the chicken broth mixture. Bring to a boil, then simmer until the sauce is slightly thickened, about 3 minutes.
• Spoon the sauce over the pork chops and garnish with parsley. Serve.

Ingredients

• 1 tablespoon olive oil
• 3 pounds boneless skinless chicken thighs, cut into 1 inch pieces
• 4 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 1/2 cups chopped onion
• 3 cloves garlic minced
• 2 tablespoons ground turmeric I like Spice Islands
• 2 tablespoons garam masala
• 2 tablespoons ground cumin
• 1/2 tablespoon cayenne pepper
• 8 ounces canned tomato sauce
• 3 tablespoons fresh ginger peeled and grated or finely minced
• 1 1/2 cups cubed butternut squash
• 3/4 cup golden raisins
• 3 serrano or jalapeno peppers seeded and diced
• 2 cups chicken stock
• 1 cinnamon stick
• 1 1/2 cups half and half
• 1 1/2 cups lightly packed fresh baby spinach
• fresh chopped cilantro for garnish

Instructions

1. In a large skillet (or your stovetop proof slow cooker insert), heat the oil over medium heat. Add the chicken, cornstarch, salt and pepper to a large bowl. Toss to coat the chicken completely. Cooking in batches, add the chicken to the skillet and brown on all sides. Transfer to a plate and repeat with the remaining chicken. Drain off all but 1 tablespoon of fat and add the onion to the pan. Cook the onion until softened and then stir in the garlic. Cook for one minute longer.
2. Transfer the chicken and onion mixture to the slow cooker.
3. In a small bowl, whisk together the turmeric, garam masala, cumin, cayenne pepper, tomato sauce and ginger. Pour the mixture over the chicken. Add the squash, raisins, chicken stock, cinnamon stick and peppers to the slow cooker. Stir to combine. Cover and cook on low for 6 hours or high for 4 hours.
4. Ten minutes prior to serving, stir in the half and half and spinach. Serve with rice and chopped cilantro, if desired.