Easy Salad
 Combine a variety of mixed lettuce in a salad bowl, add chopped green onions, mushrooms, radishes, tomato, and grated carrots. Make a fancier salad by adding as many of these items as you like: shredded purple cabbage, chopped cucumber, sliced fresh strawberries, Bing cherries, raspberries, blueberries, seedless grapes, can drained mandarin orange slices, raisins, sliced almonds, pistachio nuts, pine nuts, candied walnuts, dried cranberries.Make it a meal and marinate chicken, beef, prawns, or fish in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion, grill, slice, then add to salad. Add Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and toss well!
top Chipotle Lime Fusion Cole SlawIngredients:
1/2 medium Napa Cabbage shredded
1/4 small Purple Cabbage shredded fine
1/4 small Savoy Cabbage shredded fine
4 stalks Green Onion chopped
1 small Carrot grated
2-3 Tablespoons toasted Sesame Seeds
Chipotle Lime Fusion Combine the above ingredients, add Chipotle Lime Fusion dressing and toss well! Make it a meal and marinate chicken, beef, prawns, or fish in Chipotle Lime Fusion, grill then add to salad.
top Beanie Bean Salad Ingredients:
3 cups Green Beans cut into 2-3" pieces
1 medium Red Onion thinly sliced
1 cup sliced Roma Tomatoes or Cherry Tomatoes
1 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Blanch green beans in boiling water for 2 minutes (or less if you want a real crunch), drain and place in ice-cold water and drain again. Combine the above ingredients, add Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and toss well!
top Crunchy Carrot & Raisin Salad Ingredients:
3 large Carrots grated
1/2 cup Raisins
1/4 cup chopped Pecans or Peanuts
1/4 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Combine the above ingredients, add Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and toss well!
top Cold Asparagus Salad Ingredients:
1-1/2 lbs Asparagus cut diagonally
1/4 small Red Onion thinly sliced
2 Tablespoons Toasted Sesame Seeds
1/4 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Blanch asparagus in boiling water 1-1/2 minutes (or less if you want a real crunch), drain and place in ice-cold water and drain again. Add remainder ingredients, add Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and toss well!
top Asian Fusion Salad Ingredients:
4 cups Iceberg Lettuce shredded
3 stalks Green Onion chopped
Vermicelli Bean Thread, Rice Sticks or Chow Mein Noodles (found in the Asian food section at the supermarket)
1/4 cup Sliced Almonds or Pistachio Nuts
8-10 ounces Chicken, Beef, or Prawn
1/2 cup Chipotle Lime Fusion In hot canola or vegetable oil fry Vermicelli Bean Thread or Rice Sticks, they will puff up quickly, drain and set aside. Grill chicken, beef or prawns, slice and set aside. In large salad bowl combine all ingredients, add Chipotle Lime Fusion and toss well!
top Taco Fusion Salad Ingredients:
Tostada shell (found in the Hispanic food section at the supermarket) Or quick fry either Corn or Flour Tortilla in canola or vegetable oil
8 ounce can Refried Beans
1 lb Chicken, Ground Turkey, Shredded Beef, Ground Beef, or Pork Roast
1/2 head Iceberg Lettuce shredded
3 stalks Green Onion chopped
8 ounce can Corn drained
8 ounce can Black Beans
Shredded Cheddar Cheese
Salsa
Sour Cream
Guacamole
Chipotle Lime Fusion Pan cook ground turkey, ground beef, or chicken (shred after cooking), drain fat and add Chipotle Lime Fusion. Or use leftover shredded beef, chicken, or pork roast heated in Chipotle Lime Fusion. Layer the Tostada shell or fried Tortilla in the order of the above ingredients and top with Chipotle Lime Fusion.
top Cluck-Cluck Artichoke Salad Ingredients:
1 Jar Marinated Artichoke Hearts drained
1-16 oz package Rotini Pasta
1 Red Bell Pepper chopped
1 Cucumber peeled, seeded and chopped
1-2 stalks Green Onion chopped
2- 1/2 cups cooked chicken chopped
Sweet & Tangy Italian or Raspberry Balsamic Vinaigrette Cook Rotini pasta as directed on package, drain, toss with a little Sweet & Tangy Italian or Raspberry Balsamic Vinaigrette to avoid sticking and set aside. Prepare remainder ingredients, in large bowl toss all ingredients with more Sweet & Tangy Italian or Raspberry Balsamic Vinaigrette and chill well.
top Zippy Pasta Salad with Grilled Chicken or Steak Ingredients:
1 lb Chicken Breast or Steak grilled and cut into thin strips
1-16 oz package of Fusilli Pasta
1 ripe Avocado
2 Roma Tomatoes chopped or small basket of Cherry Tomatoes cut in half
2 stalks Green Onion chopped
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Cook Fusilli pasta as directed on package, drain, toss with a little Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion to avoid sticking and set aside. Prepare remainder ingredients, in large bowl toss all ingredients with more Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and serve at room temperature.
top "The Bomb" Chicken Salad Ingredients:
2 cups chopped cooked Chicken
3/4 cup chopped Celery
1/2 shredded Carrot
1/2 small Red Onion chopped very fine
1/2 cup Mayonnaise (more or less to your preference)
1-1/2 Tablespoon Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Combine above ingredients and serve on a bed of lettuce leaves, or make a healthy sandwich with Alfalfa Sprouts.
top Main Course Bake, Grill, Broil, or Roast
Whole Chicken or cut into pieces, Beef Roast, Steaks, Pork Roast or Chops, Whole fish, fillets, Prawns, or Scallops are all great marinated in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion for
1/2 hour then bake, grill, broil, or roast. Serve with vegetables or a salad and you have a healthy meal! Leftovers are great to create quick and easy meals!
top
Super Easy Baked Chicken
Ingredients:
Chicken legs, thighs, breasts, whatever pieces you love
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette or Chipotle Lime
Fusion dressing & marinade
Wash and clean chicken then pat dry with a paper towel. Place clean
chicken in plastic bag (I use the plastic bags from the produce section
of the market) and coat with Sweet & Tangy Italian, Raspberry Balsamic
Vinaigrette or Chipotle Lime Fusion dressing & marinade. Remove excess
air from plastic bag and tie close. Place in refrigerator to marinate 20
minutes or longer over night is great!
After done marinating place chicken (with skin on to help lock in the
juices) pieces in baking dish, no cover needed. Place in preheated oven
425 degrees and bake for 50 minutes.
When done cooking the chicken will be falling off the bone juicy tender!
top
Easy Chipotle Lime Fusion Fish Tacos
Ingredients:
Fresh Fish - whatever kind you like! I love this recipe with halibut,
sea bass or salmon
Crisp Taco Shells or whatever kind of taco shell you like
Chipotle Lime Fusion dressing & marinade
Chipotle Lime Fusion Cole Slaw (please see recipe at the top in the
salad section)
Prepare the Chipotle Lime Fusion Cole Slaw toss well and place in refrigerator.
Marinate fish in Chipotle Lime Fusion dressing & marinade for
approximately 10 -15 minutes no longer. Then grill, pan fry, bake, or
broil the fish until cooked.
Heat taco shells as directed on the package. Crumple cooked fish into
taco shell (please make sure to remove all fish bones), top with
Chipotle Lime Fusion Cole Slaw and you are done! Now enjoy a healthy
crowd pleasing meal.
Easy One Skillet Recipe Ingredients:
Lamb shoulder blade chop (or whatever cut chop you like),
Pork Chop, Steak, or Chicken Breast pounded to 1 to 1-1/2” thick
Raspberry Balsamic Vinaigrette, Sweet & Tangy Italian, or
Chipotle Lime Fusion
1 Tablespoon Butter
1/4 cup wine (optional)
1 cup chicken broth
sliced red onion (optional)
sliced mushrooms (optional)
1/4 cup heavy cream or Half & Half (optional) Rub meat with Gotta Luv It Raspberry Balsamic Vinaigrette,
Sweet & Tangy Italian or Chipotle Lime Fusion and place in
plastic bag - suck the air out and tie, marinate 30 minutes
in frig or best overnight. Heat skillet medium then add meat- please don’t move it
around just leave it for about 3-4 minutes depending on
thickness. Then turn over, after 2 minutes add approximately
a tablespoon of butter and continue to cook about 2 more
minutes depending on thickness (when the butter melts I lift
the meat a tiny so the butter and juices go under). When
done remove meat and cover with foil- it will continue to
cook a little. Add to hot skillet ¼ cup wine and simmer to reduce (deglaze
the pan). Then add 1 cup chicken broth and simmer
approximately 5 minutes, and then add about a ¼ cup
Raspberry Balsamic Vinaigrette, Sweet & Tangy Italian, or
Chipotle Lime Fusion, whatever flavor used to marinate (use
fresh – not what was used for marinade). Now add onions cook
a couple minutes, then add sliced mushrooms cook a minute,
last add 1/4 cup heavy cream to thicken (if you want to cut
the fat don’t use heavy cream and thicken with approximately
1 tablespoon flour). Once thickened add meat back to skillet
to coat with sauce and warm- now eat!
top It’s a Wrap! Ingredients:
3/4 lb Boneless, Skinless Chicken Breast cooked and coarsely shredded
1/4 lb Fresh Bean Sprouts
2 cups Napa Cabbage shredded
1 cup Purple Cabbage shredded very fine
1 cup Carrot shredded
1/4 cup Green Onions chopped
1/2 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1 head Ice burg Lettuce In large bowl combine chicken, bean sprouts, cabbage, carrot, green onions, Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion, mix well. Spoon equal amount of chicken mix on lettuce leaves and fold like a burrito, pierce with a toothpick to hold. Serve with a small bowl of Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion for dipping and enjoy!
top King Kabobs Ingredients:
1 lb Chicken, Beef, or Pork cut in 1-1/2" pieces, Prawns, Scallops, or Extra Firm Tofu
Red Bell Pepper cut in 1-1/2" pieces
Red Onion cut in 1-1/2" pieces or Pearl Onions
Mushrooms
Pineapple chunks
Brown rice or Couscous
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Marinate chicken, beef, pork, prawns, scallops, or Tofu in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion for 1/2 hour in refrigerator. Soak wood skewers in water for a few minutes to avoid burning, and then skewer the above ingredients. Cook brown rice or couscous as directed on package. Grill or broil the skewers basting with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. Serve with cooked brown rice or couscous with a side of Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion for dipping! Be bold and skewer as many fruits or vegetables as you like- try chunks of fresh peaches, apricots, nectarines, zucchini, eggplant, summer squash and more- go for it!
top Stuffy Bell Peppers Ingredients:
1/2 lb Ground Chicken, Turkey, Beef, or Pork, Baby Shrimp, Salmon, or Extra Firm Tofu
1 cup Mushrooms sliced
1 small Red Onion chopped
1/2 cup fresh or frozen Peas
1/4 cup Pine Nuts
Wild Rice, Brown Rice, or Couscous prepared as directed on package
Red, Yellow, Orange, or Green Bell Pepper
3 Tablespoons Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Cook in pan ground chicken, turkey, beef or pork, baby shrimp, or salmon and drain fats. Place cooked meat in bowl and add remainder of the above ingredients to your liking, then add 2 tablespoon Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and toss. Cut the top stem section of the bell pepper and clean out seeds and membranes, then stuff and bake in preheated 375-degree oven approximately 25 minutes until the peppers are tender and the filling is hot. Drizzle the top with more Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and serve!
top Chipotle Tacos Ingredients:
1/2 lb Shredded Chicken, Ground Turkey, Shredded Beef, Ground Beef, or Shredded Pork Roast
1 Tablespoon Canola or Olive Oil
1 small Red Onion chopped
3 Tablespoon Chipotle Lime Fusion
Taco Shells prepared as directed on package
8 ounces Refried Beans
Iceberg Lettuce shredded
Shredded Cheddar Cheese
Salsa
Sour Cream
Guacamole Pan cook chopped red onion in approximately 1 Tablespoon canola or olive oil, add ground turkey, ground beef, or chicken, cook then drain fat. Or use leftover cooked shredded chicken, shredded beef or shredded pork roast. Add Chipotle Lime Fusion and heat. Heat refried beans in pan, if it is too thick add a little bacon fat or water to thin. Layer heated taco shells with refried beans, meat with onions and Chipotle Lime Fusion, shredded lettuce, shredded cheddar cheese, salsa, sour cream, and top with guacamole and enjoy!
top Roasted & Ridiculed Chicken or Cornish Hens with Gravy Ingredients:
1 Whole Chicken approximately 4 lbs or Cornish Hens 1-1/2 lbs each
All-Purpose Flour approximately 1/2 cup
1-2 Tablespoon Soy Sauce
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Position rack in the center of oven and preheat to 400 degrees. Lightly oil a shallow roasting pan or baking sheet. Remove neck and giblets from the chicken or Cornish hens, rinse and place neck and giblets in small pot with approximately 1-1/2 cups water and simmer 30 minutes and set aside to make gravy (if the water gets to low add more). Generously rub washed chicken or Cornish hen body under the skin, on top of skin, and cavity with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. Arrange breast side up in the pan and roast chicken approximately 55 minutes, Cornish hens approximately 45 minutes. Baste every 20 minutes with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. The chicken is done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork. An instant-read thermometer should register 170-175 degrees. Remove from oven and let stand for 10-15 minutes. Meanwhile, discard the neck and giblets from the pot of broth, add the juices from the baking pan and heat. In a cup with approximately 1/2 cup flour, whisk in enough hot water to make a thick creamy liquid- no lumps. Now slowly pour the flour water mixture into the pot of broth stirring fast on a low heat until it’s a nice thick gravy consistency. Last, add 1-2 Tablespoons soy sauce to the gravy, stir on low heat. Pour gravy on sliced chicken and you have a wonderful main dish!
top Baked and Subjected To Heat Chicken Breast with Mushrooms Ingredients:
6 Chicken Breast Halves (with skin)
Approximately 6 Large Portobello Mushrooms, or 15 Shiitake, or Button Mushroom to cover 13" x 9" baking dish
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1 cup Chicken Broth
Approximately 1/2 cup All-Purpose Flour
1-2 Tablespoon Soy Sauce
2 Tablespoon Butter melted
Wild Rice, Brown Rice, or Couscous prepared as directed on package Position rack in center of oven and preheat 400 degrees. Remove stems, clean and pat dry mushrooms. Drizzle the bottom of the baking dish with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. In a single layer cover the baking dish with mushrooms cap side up. Drizzle mushroom caps with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. Lay chicken breasts skin side up on top of mushrooms and drizzle with melted butter and more Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. Bake uncovered until chicken skin turns brown, about 20 minutes. Check to see there is still liquid in the pan, if not baste with more Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. Turn chicken breast and cook 10-15 more minutes until chicken is fully cooked, remove the chicken and mushrooms to platter arranging chicken skin side up on top of Wild Rice, Brown Rice, or Couscous. Pour pan juices into small pot and add 1cup chicken broth. In a cup with approximately 1/2 cup flour, whisk in enough hot water to make a thick creamy liquid- no lumps. Now slowly pour the flour water mixture into the pot of broth stirring fast on a low heat until it’s a nice thick gravy consistency. Last, add 1-2 Tablespoons soy sauce to the gravy, stir on low heat.
top Delightful Breaded Chicken or Turkey Cutlets Ingredients:
4 boneless, skinless chicken breast halves or Turkey cutlets approximately 1-1/2 lbs
1 cup dry seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 large Egg
1 teaspoon water
1/4 cup All-Purpose Flour
1/3 cup Olive Oil or Canola Oil
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
Wild Rice, Brown Rice, or Couscous prepared as directed on package Place chicken breast or turkey cutlets one at a time in between sheets of wax paper and gently pound with a mallet, or the side of an empty bottle to flatten slightly. Marinate for 15 minutes in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. Combine dry seasoned breadcrumbs and grated Parmesan cheese in bowl and set aside. In another bowl whisk together 1 large egg and 1 teaspoon of water and set aside. Spread on a plate 1/4 cup all-purpose flour set aside. Coat chicken or turkey cutlets one at a time with flour and shake off excess, then dip in egg mixture to coat, and then coat with the breadcrumb mixture patting gently to make sure the breadcrumb mixture adhere. Heat 1/3 cup olive oil or canola oil in skillet over medium-high heat, add chicken or turkey cutlets and cook until lightly browned 2-3 minutes, then turn and cook the other side another 2-3 minutes depending on thickness. Add more oil if the pan looks dry. Place cooked chicken or turkey cutlets on paper towel and blot. Drizzle tops of chicken or turkey cutlets with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion, serve immediately on top of wild rice, brown rice or couscous prepared as directed on package.
top Intoxicated Chicken Ingredients:
4 boneless, skinless Chicken Breast halves
1/2 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1/2 cup All-Purpose Flour
3/4 stick of Butter
1/2 cup white wine
1/2 fresh lemon juice
2-3 Garlic Cloves pressed
1 Tablespoon Rosemary remove stems and finely chopped Marinate beef in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just reuse a plastic bag from the market from my vegetables) with all the air removed for 30 minutes. Completely coat chicken with flour in a shallow dish. Melt butter over medium-high heat in a skillet, add garlic, then chicken and brown 4-5 minutes on each side.
Stir in wine, lemon juice, rosemary, reduce heat to medium low and simmer covered 6-8 minutes until no pink remains in the thickest part. Remove Chicken from pan and simmer sauce to a thick consistency and pour over chicken and enjoy!
top Superior Chicken Parmigiana Ingredients:
4 boneless, skinless chicken breast halves
1 cup dry seasoned breadcrumbs
1 cup grated Parmesan cheese
1 large Egg
1 teaspoon water
1/4 cup All-Purpose Flour
1/3 cup Olive Oil or Canola Oil
Sweet & Tangy Italian or Raspberry Balsamic Vinaigrette
1-1/2 cup Italian Tomato sauce or Tomato Pasta sauce
6 ounces Mozzarella Cheese thinly sliced or grated Place chicken breast one at a time in between sheets of wax paper and gently pound with a mallet, or the side of an empty bottle to flatten slightly. Marinate for 15 minutes in Sweet & Tangy Italian or Raspberry Balsamic Vinaigrette. Combine dry seasoned breadcrumbs and grated Parmesan cheese in bowl and set aside. In another bowl whisk together 1 large egg and 1 teaspoon of water and set aside. Spread on a plate 1/4 cup all-purpose flour set aside. Coat chicken one at a time with flour and shake off excess, then dip in egg mixture to coat, and then coat with the breadcrumb mixture patting gently to make sure the breadcrumb mixture adhere. Heat 1/3 cup olive oil or canola oil in skillet over medium-high heat, add chicken and cook until lightly browned 2-3 minutes, then turn and cook the other side another 2 minutes depending on thickness. Add more oil if the pan looks dry. Place cooked chicken on paper towel and blot. Position rack in the center of the oven and preheat 350 degrees. Lightly oil a 13" x 9" baking pan or shallow baking dish. Place
1/2 cup Italian Tomato Sauce or Tomato Pasta sauce covering pan, arrange chicken over the sauce, sprinkle with 3-4 tablespoons grated Parmesan cheese. Spoon over 1 cup Italian tomato sauce or tomato pasta sauce. Top with 6 ounces thinly sliced or grated mozzarella cheese and
1/2 cup grated Parmesan cheese. Cover pan with aluminum foil and bake until heated through approximately 20-30 minutes. Remove foil and briefly broil to brown. Serve hot and enjoy!
top Stuffy Chicken Breasts Ingredients:
4 Tablespoons Olive Oil
3 medium Red Onions chopped coarsely
1/2 cup crumbled Gorgonzola Cheese
1 cup Toasted Walnuts chopped
4 skinless Chicken Breasts
1/2 cup Cornmeal
1 Tablespoon Mrs. Dash Original (found in the spice section of the supermarket)
5 Tablespoon Butter
3 Tablespoon Olive Oil
Sweet & Tangy Italian or Raspberry Balsamic Vinaigrette
Wild Rice, Brown Rice, or Couscous prepared as directed on package In medium skillet heat 3 tablespoon olive oil, add chopped onions and cook approximately 15 minutes, set aside in bowl. Stir in Gorgonzola cheese and 1/4 cup toasted chopped walnuts, cover and refrigerate. Place chicken breast one at a time in between sheets of wax paper and gently pound with a mallet, or the side of an empty bottle to flatten. Marinate for 15 minutes in Sweet & Tangy Italian or Raspberry Balsamic Vinaigrette. Then spoon in
1/4 of Gorgonzola cheese mix into each chicken breast and spread leaving
1/2" clear of edges. Roll the breasts starting with the narrow end, tuck edges in as you roll so no cheese mix is exposed, secure with a toothpick. Combine in shallow dish 1/2 cup finely chopped walnuts and 1/2 cup cornmeal seasoned with approximately 1 tablespoon Mrs. Dash Original spice. Roll chicken breast in 3 tablespoon melted butter, then roll in cornmeal mixture to cover pressing firm, cover and refrigerate 2 hours. In medium skillet heat 2 tablespoon butter and 1 tablespoon olive oil. Add chicken seam side down cook turning them every few minutes until the crust is well browned and chicken feels firm when pressed, approximately 18 minutes. Serve with Wild Rice, Brown Rice, or Couscous prepared as directed on package and enjoy.
top Magnificent Chipotle Lime Fusion Baked Chicken Ingredients:
4 Skinless Chicken Breasts
4 ounces Goat Cheese
3 Sun-Dried Tomato halves in Oil minced
2 cups Canned Black Beans drained
1 small Red Onion finely chopped
3 Tablespoon Olive Oil
Chipotle Lime Fusion
Mrs. Dash Original (found in the spice section of the supermarket) Lay chicken breast on surface with smooth side up and make about a 3" long 2" deep incision in the middle of the thick side creating a pocket and set aside. In a small bowl combine the goat cheese, minced sun-dried tomatoes, and 1 tablespoon Chipotle Lime Fusion and gently mix. Spoon 1/4 of goat cheese mix into chicken breast pocket, press and seal the edges. Sprinkle stuffed chicken breast with Mrs. Dash Original seasoning and refrigerate for at least 15 minutes. Meanwhile, in a bowl combine drained black beans, onion, olive oil, and 1-2 tablespoon Chipotle Lime Fusion and gently mix. Preheat oven 375 degrees. Cut four 15" squares of aluminum foil or parchment paper and fold in half on the diagonal. Spoon approximately 1/2 cup of black bean mixture on one side of each piece of foil or parchment, place a stuffed chicken breast on top. Fold the foil or parchment over chicken to cover, and fold the edges together all the way around closing the packet tightly. Place on baking sheet and bake approximately 25-30 minutes. When done open and drizzle with Chipotle Lime Fusion and enjoy!
top
Elated Chicken & Rice Ingredients:
3-4 lbs chicken parts (drumsticks, thighs, half breasts)
Mrs. Dash Original (found in the spice section of the
supermarket)
2 Tablespoons olive oil or canola oil
1 large Red Onion chopped
1 Red Bell Pepper chopped
2 cups Brown, Wild, or White rice
2 Cloves Pressed Garlic
3 cups Chicken Stock
1 cup fresh or frozen peas
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or
Chipotle Lime Fusion Clean chicken parts, pat dry and season with Mrs. Dash
Original seasoning. Heat oil in large skillet and brown both
sides chicken in single layer 7-10 minutes on medium-high
heat. Remove chicken from pan and set aside. Reduce heat to medium-low, add onions and bell pepper
stirring occasionally until onions are tender but not brown,
approximately 5 minutes. Add rice stirring until coated with
fat and then add garlic. Add chicken stock bring to a boil
over high heat scraping the bottom of the pan to loosen the
browned bits. Nestle the chicken pieces in the rice and pour
in any accumulated juices. Cover the pan tightly and simmer
over medium-low heat for 20 minutes. Stir in peas and 3 Tablespoons Sweet & Tangy Italian,
Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion,
cover and cook until the rice is tender approximately 10
more minutes. Taste and add more Sweet & Tangy Italian,
Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion to
your preferences and enjoy!
top Grilled & Growling Steak Sandwich Ingredients:
1-1/2 to 2 lbs Beef Tri-Tip Roast, 1-1/2 to 2" thick Top Round or Sirloin Steak excess fat trimmed
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1 Red Onion thinly sliced
French or Sour Dough Sandwich Roll Marinate beef in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just reuse a plastic bag from the market from my vegetables) with all the air removed for 30 minutes. Grill or broil each side for 8-10 minutes more for medium-well. Make a small incision and check the thickest part, the interior should be slightly less done than desired, it will continue to cook a little off the heat. Remove from heat and cover loosely for 5 minutes. Meanwhile, grill onion slices slightly and sandwich roll to toast on each side. Thinly slice meat, drizzle with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion, onions on top and enjoy!
top Exalted Broiled Tenderloin Steak with Mushrooms Ingredients:
2 Beef Tenderloin or Filet Mignon Steaks 6-8 ounces each 2" thick
2 cups Small Mushrooms
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Position the broiler pan 4-5" from the heating element. Preheat the broiler and broiler pan. Marinate beef in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just reuse a plastic bag from the market from my vegetables) with all the air removed for 30 minutes. In small bowl toss mushrooms in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. Place beef and mushrooms on the heated broiler pan and cook for 8-12 minutes turning the beef and mushrooms once halfway through cooking. Make small incision and check the center of beef, the interior will should be slightly less done than desired it will continue to cook a little off the heat. Remove and cover beef 5 minutes. Toss cooked mushrooms with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and serve with beef.
top Pan-Seared Top Round Steak with Red Onions Ingredients
1 Beef Top Round Steak 1-1/2 to 2 lbs, 1-1/2" thick
2 Tablespoons Garlic Flavored Olive Oil
3 medium Red Onions cut in half then thinly sliced
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
2 Tablespoons butter Marinate beef in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just reuse a plastic bag from the market from my vegetables) with all the air removed for 30 minutes. Heat large skillet over high heat until hot. In hot skillet sear the steak approximately 5 minutes on each side. Make small incision and check the center of beef, the interior will should be slightly less done than desired it will continue to cook a little off the heat. Remove and cover beef 5 minutes. Lower heat to medium-high and cook onions stirring constantly approximately 2-3 minutes, add 1/2 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and simmer approximately 3-4 minutes, remove from heat and add 2 tablespoon butter. Very thinly slice steak across the grain and spoon onion sauce on top and enjoy!
top Boldly Braised Short Ribs Ingredients:
2 Tablespoons Olive Oil or Canola Oil
3 lbs Beef Short Ribs
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1 large Red Onion chopped
1/2 cup Celery chopped
1/2 cup Carrots chopped
4 Garlic Cloves pressed
1-1/2 cup Beef or Vegetable Stock Marinate beef in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just reuse a plastic bag from the market from my vegetables) with all the air removed for 30 minutes. Preheat oven to 350 degrees. In a large skillet heat oil over medium-high heat and brown ribs all sides well, remove ribs and set aside. Lower heat to medium and cook onion, celery, carrots, and garlic for approximately 10 minutes. Add stock, bring to a simmer and add ribs. If the skillet is oven safe cover with lid and bake in oven for 1-1/2
to 2 hours until the meat pulls away easily from the bone. If the skillet is not oven safe transfer to a baking dish and cover baking for 1-1/2
to 2 hours until meat pulls away easily from the bone. Remove ribs and set aside keeping warm. Reduce liquid over high heat until the sauce is syrupy. Spoon sauce over ribs, serve with a salad and mashed potatoes for a real home-style meal!
top Cha-Cha Burgers Ingredients:
1 lb Ground Beef or Turkey
1/4 Seasoned Dry Bread Crumbs
4 slices Pepper Jack Cheese
1/4 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Combine in bowl ground meat, breadcrumbs, and approximately 1/4 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion to your preference and mix well, then make 4 patties. Heat grill pan, barbecue grill or broiler and cook burgers 3-4 minutes per side until desired doneness. Top each burger with a slice of cheese. Toast buns, but it all together with lettuce, tomato, onions whatever you like and enjoy!
top Sloppy Gotta Luv It Joes Ingredients:
1 lb Ground Beef or Turkey
1 Red Onion chopped
1 Tablespoon Olive Oil or Canola Oil
1/4 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1/2 cup Barbecue Sauce
1/2 cup Shredded Cheddar Cheese
Toasted Hamburger Buns Heat oil in skillet and cook onions 1-2 minutes, add ground meat cook well and drain off fat. Add Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion, barbecue sauce and cook 3 minutes. Spoon over toasted buns, top with shredded cheese and enjoy!
top Rock & Roll-Ups Ingredients:
1 Tablespoon Olive Oil or Canola Oil
1 Package (10 oz) refrigerated Pizza Crust
1 Tablespoon All-Purpose Flour
1/2 lb Ground Beef or Turkey
1 Red Onion chopped very fine
1/4 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1 jar (7oz) sliced Roasted Peppers drained
1 cup shredded Mozzarella Cheese
2 Tablespoon grated Parmesan Cheese Preheat oven to 400 degrees. Coat baking sheet with very thin layer oil. On a lightly floured cutting board roll out pizza crust dough thin, spread thin layer of ground meat, then onion, then drizzle Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion. Top with roasted peppers and mozzarella cheese and roll up jellyroll style, pinch close ends and place on baking sheet. Lightly brush with oil and sprinkle with Parmesan cheese. Bake for 25-35 minutes until dark golden brown. Let sit for 5 minutes then slice, drizzle in side slices with more Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and enjoy!
top Mini-Mee Parmesan Meat Loaf Ingredients:
3/4 lb Ground Turkey or Beef
1/2 cup Red Onion finely chopped
1 cup Shredded Mozzarella cheese
1/3 cup Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1 Egg
3 Tablespoon grated Parmesan Cheese
2 Tablespoon seasoned dry Bread Crumbs Preheat oven to 425 degrees. Coat 6-cup muffin pan with nonstick cooking spray or line with cupcake cups. Combine all ingredients in a bowl and mix well. Divide mixture equally into the muffin pan. Brush the tops with Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion, and sprinkle the tops with a little mozzarella cheese. Bake for 20-25 minutes until no pink remains in the meat. For a regular loaf pan preheat oven to 350 degrees, bake 35-45 minutes, remove from oven and let stand 10 minutes. Leftovers make great sandwiches!
top Haughty Pork Ingredients:
1-2 lbs Boneless Center Cut Pork Loin cut into 1/2" thick slices
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1/2 cup All-Purpose Flour
1-1/2 Tablespoon Mrs. Dash Original (found in the spice section of the supermarket)
1/2 stick Butter
1/2 cup Heavy Cream
1/2 cup Pesto Sauce Place each pork slice between 2 sheets of plastic wrap and pound to 1/4" thickness. Marinate pork in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just reuse a plastic bag from the market from my vegetables) with all the air removed for 15 minutes. Place flour & Mrs. Dash in shallow dish and coat pork evenly on both sides. Melt butter in skillet over medium-high heat, add pork and cook 2-4 minutes per side until golden brown. Remove pork and cover to keep warm. Add cream and pesto to the skillet and mix well, simmer 3 minutes. Pour over pork and enjoy!
top Horky-Dorky Pork Tenderloin Ingredients:
2 Pork Tenderloins 1-1/2 to 2 lbs total
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion Marinate pork in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just reuse a plastic bag from the market from my vegetables) with all the air removed for 30 minutes. Preheat oven to 400 degrees. Line baking sheet with aluminum foil and coat with nonstick cooking spray. Bake for 45-55 minutes until little pink remains for medium-well, or no pink remains for well-done. Slice thinly, drizzle a little Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion and enjoy!
top
Crusty Roasted Boneless Pork Loin Ingredients:
1 Boneless Center-Cut Pork Loin Roast approximately 3 lbs
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or
Chipotle Lime Fusion
1 cup Almonds finely chopped
½ cup Dry Seasoned Bread Crumbs Marinate beef in Sweet & Tangy Italian, Raspberry Balsamic
Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just
reuse a plastic bag from the market from my vegetables) with
all the air removed for 30 minutes. Position oven rack in the center of the oven and preheat to
500 degrees. Mix together almonds and breadcrumbs, then roll
and press firm pork. Roast for 10 minutes then reduce the
oven temperature to 250 degrees and roast until a meat
thermometer inserted in the thickest part of the meat
registers 145-150, cooking time approximately 1-1 ½ hours.
Remove pork and cover loosely with aluminum foil and let
stand for 10 minutes. Simmer pan juices and pour over sliced pork. Great with baked sweet potatoes!
top Saucy Pork or Lamb Chops Ingredients:
4 Center-Cut Pork Loin or Lamb Chops approximately
3/4-1" thick
Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion
1 Tablespoon Butter
1 Tablespoon Olive Oil Marinate chops in Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion in plastic bag (I just reuse a plastic bag from the market from my vegetables) with all the air removed for 30 minutes. Heat large skillet over high heat butter and oil. Brown chops for 1 minute, turn, and brown for 1 minute more. Reduce heat to low, cover the pan and cook chops for 4 minutes, then turn and cover cooking 4 more minutes. They will be well browned on the outside and slightly pink in the center. Remove chops from pan and cover to keep warm. Add 1 tablespoon Sweet & Tangy Italian, Raspberry Balsamic Vinaigrette, or Chipotle Lime Fusion to pan and simmer on high heat for 2 minutes, if you like add a little more butter. Excellent served with cooked collard, kale, or spinach greens!
top
|
