Autumn Recipes from Clinical Research Associates

Pressure Cooked Mesquite Ribs


  • 1 cup water
  • 2 TBSP cider vinegar
  • 1 TBSP soy sauce
  • 4 lbs. pork baby back ribs, cut into serving portions
  • 2 TBSP. mesquite seasoning
  • 3/4 cup of barbecue sauce, divided


Combine water, vinegar and soy sauce in a 6-quart electric pressure cooker.  Rub ribs with mesquite seasoning.  Add to pot; lock lid in place making sure the vent is closed.  Select manual setting; adjust pressure to high, and set the time for 35 minutes.  When finished cooking naturally release pressure for 10 minutes.  Then quick-release any remaining pressure according to manufactures directions. Remove ribs to a foil-lined baking sheet.  Pre-heat broiler. Brush ribs with remaining BBQ sauce.  Broil 4-6” from heat until glazed.  Serve with BBQ sauce.

Pumpkin Chili Mexican


  • ½ cup chopped onion
  • 1 cup chopped red or green bell pepper
  • 1 clove garlic, finely chopped (or garlic powder to taste)
  • 1 pound ground turkey breast
  • 2 (14 oz) cans diced tomatoes, undrained
  • 1 (15 oz) can pumpkin (not pumpkin pie filling)
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can kidney beans, drained
  • 1 (4 oz) can diced green chilies  
  • ½ cup whole kernel corn
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • ½ to 1 tsp salt
  • ½ ground black pepper


In large saucepan over medium high heat, cook onion, bell pepper, garlic, and turkey until vegetables are tender. Drain. Add remaining ingredients and bring to a low boil. Reduce heat to low, cover and simmer for an hour. Ground beef may be substituted for the ground turkey breast. Don’t be afraid of adding the pumpkin. It adds to the consistency of the chili, but the chili does not have a pumpkin taste. Recipe can be frozen in small batches to have as a meal at a later time.

Easy Brunswick Stew


  • 3 lbs boneless pork shoulder roast (boneless Boston butt)
  • 3 medium-sized red potatoes cut into ½ inch pieces (may be peeled)
  • 1 large onion, chopped
  • 1 (28 oz) can crushed tomatoes
  • 1 (18 oz) bottle barbecue sauce
  • 1 (14 oz) can chicken broth
  • 1 (9 oz) package frozen lima beans
  • 1 (9 oz) package frozen corn, thawed
  • 6 Tbsp brown sugar
  • ½ -1 tsp salt


Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker. Cover and cook on LOW for 6-8 hours or until potatoes and port are fork-tender. Remove pork with a slotted spoon and shred. Return shredded pork to slow cooker and stir well. Ladle stew into bowls. May be frozen in small batches and served as a meal at a later date.

Boneless Pork Chops and Veggies Sheet Pan Dinner

Cook time: 30 minutes                   Serves: 6 People


  • Olive oil
  • 3-4 cups small potatoes or chopped potatoes
  • 3-4 cups green beans, trimmed and cleaned
  • Kosher salt
  • Black pepper
  • 2 lbs boneless thin cut pork chops
  • Smokehouse maple seasoning or other seasoning blend


  1. Brush one large or 2 small rimmed baking sheets with olive oil.
  2. Toss potatoes with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
  3. Toss green beans with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
  4. Brush pork chops with olive oil and place in the remaining space on the pan. Sprinkle shops with seasoning.
  5. Place pan in a 425 degree oven for 25-30 minutes until meat is cooked through and potatoes are tender.

Sheet Pan Chicken Fajitas

Yield: About 8 fajitas, 4 servings



  • 2 tsp chili powder (preferably 1 tsp ancho chili powder, 1 tsp regular)
  • 1 ½ tsp ground cumin
  • 1 tsp ground paprika
  • ½ tsp ground coriander
  • Salt and freshly ground black pepper

Fajita Filling

  • 1 ½ lbs boneless skinless chicken breasts, sliced into ½ in thick strips (slice extra wide strips in half)
  • 1 of each red, green, and yellow bell peppers, cored and sliced into strips (3 whole total)
  • 1 medium yellow onion, halved and sliced from top to root
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 3 tbsp chopped cilantro

For Serving

  • 8 taco sized flour tortillas
  • Sour cream, avocado slices/guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)


  • Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.

For the seasoning:

  • In a small mixing whisk together chili powders, cumin, paprika, coriander, 1 ½ tsp salt and ½ tsp pepper, set aside.

For the fajita filling:

  • Spread bell peppers and yellow onion into baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 20-25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
  • Drizzle lime juice evenly over top of chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.
  • Recipe source: Cooking Classy, inspired by my Slow Cooker Fajitas