Salsa Chicken Burrito Filling

Serves 4

Ingredients

• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Directions

1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Source: http://allrecipes.com/recipe/salsa-chicken-burrito-filling/#

Basil Burgers

 

 

Serves 4

Ingredients

• 1 1/4 pounds ground beef
• 3 tablespoons Worcestershire sauce
• 1 1/2 tablespoons dried basil, or to taste
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 4 hamburger buns, split

Directions

1. Preheat an outdoor grill for high heat.
2. In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties.
3. Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.

 

Source:  http://allrecipes.com/Recipe/Basil-Burgers/Detail.aspx

Sesame Pasta Chicken Salad

Serves: 10

Ingredients

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Directions

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

 

Source: http://allrecipes.com/Recipe/Sesame-Pasta-Chicken-Salad/Detail.aspx?src=rotd

Mother's Day Recipe Idea: Salmon with Puff Pastry and Pesto

 

 

Ingredients

• 4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
• 4 (4 to 6-ounce) pieces salmon
• 1/4 cup sliced almonds
• 1/4 cup purchased pesto
• 2 tomatoes, sliced

Directions

Preheat the oven to 400 degrees F.

On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-with-puff-pastry-and-pesto-recipe/index.html

Charley's Slow Cooker Mexican Style Meat

Serves 12

 

Ingredients

• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Directions

1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
2. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
4. Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Footnotes

• 
  

• Cook's Notes:
• If using the meat for burritos: shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened, about 15 minutes.
• To freeze the meat, transfer it to a freezer-proof container and add reserved 2 cups of cooking liquid. Freeze up to 6 months; thaw in refrigerator or microwave.
• This recipe also works for pork and chicken. If you're using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.
  Source: http://allrecipes.com/Cook/1014309/Photo.aspx?photoID=15071

Barbecued Beef

Servings: 12

Ingredients

• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 (4 pound) boneless chuck roast

Directions

1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Recipe Source:http://allrecipes.com/recipe/barbecued-beef/detail.aspx?event8=1&prop24=SR_Title&e11=beef&e8=Quick%20Search&event10=1&e7=Home%20Page

Grilled Mini Barbecue Pizza Wedges

 

Source: http://www.bettycrocker.com/recipes/grilled-mini-barbecue-pizza-wedges/d942c356-2641-4115-9b70-892b0838d78a?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&creatID4=Post

Ingredients

• 1 package (8 oz) ready-to-serve Italian pizza crusts (2 crusts)
• 1/4 cup bbq sauce
• 1/2 cup chopped cooked chicken
• 1 tablespoon chopped red onion
• 1 cup finely shredded mozzarella cheese (4 oz)
• cherry tomatoes, thinly sliced (1/3 cup)

 Directions

1. Heat coals or gas grill for indirect heat. If using charcoal grill, arrange coals around edge of firebox. Top pizza crusts with remaining ingredients in order given.
2.  Place pizzas over center of charcoal grill or over unheated side of gas grill and over medium heat. Cover and grill 8-10 minutes, rotating pizzas occasionally, until cheese is melted and pizzas are hot. Cut each into 6 wedges.