3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons McCormick Montreal Seasoning
1 Mama Mary’s Gourmet Pizza Crust
Garlic powder
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce (prefer Mama Mary’s pizza sauce)
1 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Preheat oven to 450 degrees. Preheat grill pan to high.
Lightly brush pizza crust with olive oil. Sprinkle crust around edge with garlic powder to suit taste. Set aside.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.
From FoodNetwork.com
1 chicken breast
Greek seasoning
Mrs. Dash Tomato Basil Garlic
1/2 cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 12-in Mama Mary’s pizza crust
1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
1/2 small red onion, halved and thinly sliced
Preheat oven to 350 degrees. Sprinkle both sides of chicken breast with Greek seasoning and Mrs. Dash. Bake in oven in a lightly greased dish for 25-30 minutes until done. Remove from oven and cut chicken into small bite-size crumbles.
Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza. Bake for 5 minutes.
Saute onion with the 1 Tb. sun-dried tomato oil until tender. Add spinach and cook covered for 1-2 minutes.
Top pizza with chicken, tomatoes, olives, oregano, onion/spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 5 minutes longer. Cut into 6 slices and serve.
4 cans (approximately 14 ounces each) navy beans
2 cups diced, cooked chicken
3 cups chicken broth
2 medium onions, chopped
2 cloves garlic, minced
2 cans (approximately 4 ounces each) diced green chilies
2 tablespoons vegetable oil
2 teaspoons ground cumin
1- 1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
Salt to taste
Place beans, chicken, and chicken broth together in crock-pot.
Saute chopped onion and garlic in oil until transparent.
Add spices and green chiles to onion mixture and stir well.
Add to crock pot mixture and stir well.
Cook in crock- pot on low for at least 2 hours.
Garnish with sour cream, chopped green onions and Monterey Jack cheese if desired.
Yield: 6-8 servings
From GE Appliances
1/4 cup hot jalapeño jelly
1 teaspoon water
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray
1/4 cup light ranch dressing
1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull’s-Eye)
8 (1 1/2-ounce) hamburger buns or Kaiser rolls
Prepare grill to medium-high heat.
Combine jelly and water; set aside.
Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).
Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.
From Cooking Light.
1 (15.5 oz) can black beans
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
salt to taste
1 tablespoon chopped fresh cilantro
juice of 1/2 lime
Add first six ingredients to pot and simmer for approximately 20 mins. Stir in cilantro and lime juice with 2 minutes remaining.
4 large baking potatoes
3 hard-boiled eggs, grated
1/2 small onion, diced
1 celery rib, diced
Spanish olives, diced
1/2 cup mayonnaise
1/2 Tbsp spicy brown mustard
Lawry’s seasoning salt (not too much since olives are already salty)
Pepper
Garlic and onion powder
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
Stir together potato, egg, onion, celery and olives.
Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
3 cups shredded cheddar cheese
1 cup mayo
1/4 cup diced jalapeño peppers
1/4 tsp liquid smoke
1 tsp garlic powder
2 Tbsp pickled jalapeño juice
1/4 tsp cayenne pepper
Mix all ingredients, chill and enjoy with tortilla chips.
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic
In a small bowl, combine the first six ingredients; rub over both sides of pork.
In a large skillet, brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes longer or until a meat thermometer reads 160°.
Yield: 4 servings.
From Taste of Home
2 pounds boneless top sirloin steak, cubed
2 tablespoons vegetable oil
3 (15.5-oz.) cans black beans
2 (14.5-oz.) cans diced tomatoes
2 (4.5-oz.) cans chopped green chiles
1 large sweet onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 (12-oz.) can beer
1 (3.625-oz.) package chili seasoning kit
Toppings: shredded Cheddar cheese, diced tomatoes and avocado, sour cream, sliced green onions, chopped fresh cilantro
Sauté steak in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned.
Place steak in a lightly greased 6-qt. slow cooker; stir in black beans and next 6 ingredients. Stir in packets from chili kit, omitting masa and red pepper packets. Cover and cook on LOW 8 hours. Serve with desired toppings.
Yield: 8 servings.
From Southern Living
1 box cake mix
2/3 cup vegetable oil
4 eggs
1 8 oz sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13×9-inch pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered at room temperature.
Yield: 12 servings
From Betty Crocker
