Ingredient: fresh ground black pepper

Chicken Chili Recipe

How To Prepare
Heat oil in a Dutch oven over medium-high heat. Add onions and chicken, saute 5 minutes. Add carrots, bell peppers, and celery, saute 4 minutes. Add chiles, oregano, cumin, pepper, beans, and broth bring to a boil. Cover, reduce heat and simmer 25 minutes.

Yield: 4 servings

Lemon Ginger Shrimp

How To Prepare
Heat oil in large skillet over medium heat.

Add shrimp and cook for 1 minute undisturbed, then turn them over.

Add wine (or broth), lemon juice, zest and minced ginger to the pan, and cook for 2 minutes. Add fresh ground pepper.

Stuffed Pork Tenderloin

How To Prepare
Directions:
Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the spinach on top, press down gently.
Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Season lightly with the remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.