Spicy Spinach Artichoke Dip

1/2 white onion, diced
1 clove garlic, minced
1 medium jalapeno, minced (seeds removed for a milder flavor)
1/2 red pepper, diced
3T butter
1 10oz pkg frozen spinach, thawed (squeeze to remove most of the water)
1 can artichoke hearts, diced
1 8oz pkg cream cheese
1 cup sour cream
6 oz shredded Parmesan cheese
1 t salt
1/2 t white pepper
1 pkg blue corn tortilla chips

In a large skillet, melt better. Add jalapeno, cook 2 to 3 minutes. Add garlic and onion and cook another 5 minutes, until onions begin to turn clear. Add red pepper and cook 2 to 3 minutes. Add spinach and artichokes, heat through. Cut up the cream cheese into about 8 chunks and add with the sour cream. Cook until the cream cheese is melted and mixture is smooth. Add salt, pepper and 1/2 the Parmesan cheese. Heat about 3 minutes, until cheese is melted. Pour into a greased shallow dish (8" square or similar). Top with remaining Parmesan cheese. **Bake at 350 for 20 to 25 minutes, until hot and bubbly and top starts to turn brown. Serve with blue corn tortilla chips.

**This can be made a couple of days in advance then covered and refrigerated until ready to serve. If heating from the refrigerator, it will need to be cooked for 30 to 40 minutes.

Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn

This is SO good, and one of our new favorites. A bit spicy with the jalapenos - but really good!!It's a Rachael Ray and I've changed things up a bit but feel like I need to give her credit and write it how she cooks it... though I've inserted my little notes.

Cumin and Lime Roasted Pork Tenderloin
2 ¼ lbs. pork tenderloin (sometimes sold 2 tenderloins per pkg.)(I use pork chops)
Juice of 2 limes
4 T. EVOO (Extra-virgin olive oil for all of you Rachael Ray lingo impaired)
2 T. ground cumin
1 T. ground coriander
Salt and freshly ground black pepper
4 garlic cloves, cracked

Preheat oven to 500 F.
Trim the silver skin or connective tissue of the tenderloins with a very shark, thin knife.
Place the tenderloins on a rimmed non stick cookie sheet (I just use a glass dish and line with foil because while in the oven the EVOO makes some pretty cool stains that are hard to get off).
Coat them with lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins/chops, just enough to coat. Season the meat with the cumin, coriander, salt and pepper (I mix all of this together so I don't have portions where there is more of one season then the other). Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
Roast for 20 minutes.
Remove from the oven and let rest for a few minutes, tented loosely with foil.

Spicy Creamed Corn
2 T. unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, cored, seeded, and finely chopped
2 garlic cloves, chopped
2 10 oz. boxes frozen corn kernels
1 T. flour
1 ½ c. chicken stock/broth
½ c. heavy cream
¼ c. fresh flat-leaf parsley
2 T. chopped fresh cilantro

Preheat skillet over medium-high heat with 2 T. of EVOO and butter.
Add the onions, jalapenos, bell peppers, chopped garlic, corn, salt and pepper.
Cook for 4 – 5 minutes, or until the onions are tender.
Sprinkle with the flour, and continue to cook for 1 minutes.
Whisk in the chicken stock and heavy cream.
Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. (I for some reason have to cook it longer and add more flour to get it thickened)
Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.

4 servings, Rachael Ray - 365: No Repeats