1 cup bottled salsa, divided 6 (10-inch) flour tortillas 1 1/2 cups chopped cooked chicken breast (about 3/4 pound) 1/3 cup chopped tomato 1/4 cup chopped onion Cooking spray shredded cheddar cheese
Preheat oven to 350°.
Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
1. Prepare Blackberry Sauce. Preheat oven to 325 degrees F. Line a roasting pan with foil and place a rack in pan; set aside.
2. To butterfly roast, turn roast fat side down. Make a lengthwise cut down the center, cutting to within 1/2 inch of the opposite side. Place knife in the V of the first cut. Cut perpendicular to the first cut to within 1/2 inch of side. Repeat on opposite side of the V. Open roast flat. Sprinkle meat with salt and pepper. Spread with half the Blackberry Sauce and sprinkle with half the nuts.
3. Starting from a short side, roll up meat (some sauce may leak out). Place roast on rack in prepared roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 145 degrees F. Tent with foil and let stand
for 15 minutes.
4. Reheat remaining Blackberry Sauce. Spoon sauce over roast. Sprinkle with remaining nuts. If desired, top with fresh blackberries and snipped fresh rosemary.
1⁄2 cup chopped onion 1⁄2 cup spreadable blackberry fruit 1⁄4 cup green jalapeno jelly 1⁄2 teaspoon finely shredded lemon peel
1⁄2 teaspoon reduced-sodium soy sauce 1 cup fresh blackberries
Coat a medium saucepan with nonstick cooking spray. Cook onion in pan over medium heat
for 5 minutes or just until tender. In a bowl combine onion, blackberry spreadable fruit, green jalapeno jelly, lemon peel, and soy sauce. Stir in fresh blackberries.
2 tablespoons olive oil 1 1/2 teaspoons smoked paprika 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 1/2 pounds medium carrots, cut thinly lengthwise 2 tablespoons finely chopped cilantro 2 tbsp chopped mint
1. Place a baking pan on bottom oven rack. Preheat oven to 450°.
2. Combine first 5 ingredients in a large bowl; toss well. Arrange carrot mixture in a single layer on preheated pan. Bake at 450° for 25 minutes or until tender, stirring after 12 minutes. Sprinkle with cilantro and mint.
Ingredients 1 tube (18-ounces) of polenta* 1/4 cup extra-virgin olive oil Non-stick cooking spray 1 cup tomato sauce 1 cup freshly grated Parmesan cheese 1/4 cup basil, whole or chopped** pepper and salt, to taste
Directions 1. Preheat the oven to 350°F. 2. Remove polenta from casing. Cut into 1/2” slices and pat dry with paper towels. 3. Brush both sides of polenta cakes with olive oil. 4. Pre-heat a grill pan. Set the polenta cakes in one layer on the pan. Grill for 8 to 10 minutes on each side, or until both sides are golden and crunchy, with grill marks. 5. Remove cakes from pan and place on a baking rack to cool. 6. Spray a baking sheet with cooking spray, then place the cakes on it. 7. Place a heaping tablespoon of tomato sauce on each cake, then top each with a generous amount of Parmesan cheese. 8. Bake for 15 minutes. 9. Garnish with fresh basil, salt and cracked pepper. Serve warm.
Ingredients 1 tablespoon vegetable oil 5 pounds beef short ribs Salt 1 14-oz. jar hoisin sauce 4 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 8 ounces snow peas, halved crosswise 3 scallions, white and light green parts, sliced
Directions 1. Warm oil in a large pot over medium-high heat. Sprinkle short ribs with salt and brown on all sides, turning with tongs, about 6 minutes total. Transfer to a slow cooker. 2. In a bowl, whisk hoisin sauce, 1/2 cup water, garlic and ginger. Pour over short ribs. Cover; cook on low until meat is falling off bones, 6 to 7 hours. 3. Stir in snow peas, cover and cook until warmed through, 5 to 10 minutes. Sprinkle with scallions and serve
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inchwide slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 large)
1 pkg fresh Spinach chopped
1 8-oz bottle Clam juice
Hot pepper sauce or Cajun seasoning
1 lemon, cut into wedges
Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender and thick. Season to taste with salt and pepper. Pour prepared grits in a buttered pie plate or shallow round bowl.
Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp. Set aside to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.
Divide grits by slicing into pie shape. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.
4 cups ripe cantaloupe, cut in 1-inch pieces (about 1 large melon, rind and seeds removed) 4 cups watermelon, cut in 1-inch pieces (rind and seeds removed) Juice of 1 fresh lemon 1-2 teaspoons honey, liquefied (20 seconds in microwave)
1/4 teaspoon salt 2 fresh jalapeño peppers, seeded and finely minced 1/2 cup fresh blueberries
1. Purée the cantaloupe and watermelon together in a food processor or blender. Add the lemon juice, honey, salt and jalapeños to taste. Chill for up to 4 hours.