Mexican Pizza
- Whole Wheat Pizza Dough
- Mexican Red Sauce
- Shredded Nacho Cheese Blend (or other cheeses of your choice)
Preheat oven to 475°. Form pizza, top with Mexican Red Sauce and cheese. Bake in HOT oven until brown.
Mediterranean Couscous
- 1 box Israeli CousCous
- 3 cups Vegetable Broth
- 1/2 bag Sun-Dried Tomatoes
- 1/2 bag Slivered Almonds
- 1/2 container Crumbled Feta with Mediterranean Herbs
- Salt and Pepper, to taste
Lightly brown couscous in 1 tbsp butter. Add 3 cups broth and sun-dried tomatoes, cover, and simmer about 15 minutes.
Remove from heat and stir in almonds and cheese. Check for seasoning and add salt and pepper, if desired.
Mashed Potato Ideas
Here's two ideas for great mashed potatoes:
Try adding black truffle oil instead of butter.
Try adding Cilantro Yogurt and Chive Dip instead of butter and milk.
Mardi Gras Red Beans and Rice
- 1 cup Onion, diced
- 1 cup Mélange a Trios (frozen bell pepper blend) diced
- 1 cup Celery, diced
- 1 tsp Garlic Powder
- Butter or olive oil
- 2 Cans Kidney Beans
- 1lb Sliced Andouille Sausage
- 1 cup Water
- Salt and pepper to taste
- Hot Sauce to taste
- 1 box Rice and Orzo Pilaf
Sauté the onion, bell pepper, garlic and butter until the vegetables are soft. (about 3-4 minutes) Add the two cans of Kidney Beans, water and sausage to the pot and stir over medium heat. (Do not over heat as beans will scorch and burn on bottom) Serve over Rice and Orzo Pilaf. Serves 4 to 6.
Mardi Gras Jambalaya
- 1 bag Seafood Cioppino
- 1 cup chopped bell peppers (fresh or frozen)
- 1 pkg Andouille sausage, sliced
- 1 can diced tomatoes
- 1 cup uncooked rice
- 1 cup water
Sauté sliced andouille sausage in a skillet with a tight-fitting lid. Add dice peppers and sauté slightly. Next, add Seafood Cioppino, diced tomatoes with their juice, and 1 cup of water. Bring to a boil.
Stir in 1 cup rice, cover, lower heat, and simmer 20 minutes or until rice is cooked through.
Fluff with fork, and enjoy!
Maple Milk
This is sooooo easy - and really tasty, too!
The basic is 1/4 cup of maple syrup to 1 quart of milk, plus a splash of vanilla.
It's great cold, but even better warm. And it makes a great warm adult beverage with the addition of some rum or brandy!
Mango and Red Onion Salad
- 3 mangoes, fully ripened
- 1 red onion
- 1 bag salad mix
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon mustard
- Salt and black pepper to taste
- 1/3 cup olive oil
Cut the mango in half and slice the flesh into long strips trying to not cut through the skin. Gently scoop the fruit in to a bowl and set aside. Peel and halve the onion. Slice into paper-thin half moons.
Whisk the vinegar, juice, mustard, zest, and spices together in a bowl. Slowly whisk the oil in until emulsified.
Gently toss the mango and red onion with half of the dressing. Spread the fruit mix over the greens and serve remaining dressing on the side.
Leek & Cheese Strata
- 1 loaf Tuscan Pane, cubed
- 1 pkg leeks, rinsed and thinly-sliced
- 1/2 stick butter
- 8 large eggs
- 1 qt half and half (or milk)
- 1 Petite Basque cheese, rind removed and grated
- 3/4 tsp salt
- 1/2 tsp pepper
Preheat oven to 350°. Butter a 9x13 baking dish.
Saute leeks in butter until translucent and soft - about 5 minutes.
Whisk together eggs, half and half, and salt and pepper in a large bowl. Add bread cubes, sauteed leeks, and cheese. Mix well.
Pour into buttered pan. Cover with foil and bake about 45 minutes. Uncover, and bake an additional 5 minutes to brown top of dish.
Korma Chicken Soup
- 1 ctn Chicken Broth
- 1 jar Korma Simmer sauce
- 1 can Coconut Milk
- 1 bag Organic Foursome
- 1 pkg Just Chicken Chunks
Mix all ingredients in a pot and heat thoroughly. Serve as is or with naan, rolls, crackers, and/or your toppings of choice.
Kickapoo Chicken Salad
- Grilled Chicken Strips
- Fresh Asparagus
- Sriracha Sauce
- Mayonnaise
- Salt and Pepper, to taste
Chop chicken and asparagus into bite-sized pieces.
Stir in enough mayonnaise to hold it all together. Add sriracha sauce to taste. The more you add the more garlicky/spicy it will be. (We added about 3-4 tablespoons.)
Check for seasoning and add salt and pepper, if desired (We didn't add any. Your millage may vary.)
Enjoy as a sandwich or atop mixed greens as a salad.
Kale Saute
- 1/2 cup chopped onion
- 1 red pepper, chopped
- 1/2 cup pecan pieces
- 1 bag Tuscan kale
- Salt and pepper, to taste
Sauté onion, pepper, and pecans in a tsp of oil and 1 pat of butter until vegetables are wilted and pecans are lightly browned.
Add kale and cook until kale is wilted and flavors mix.
Add salt and pepper, to taste.
Joe's Bananas
Slice bananas. Place in skillet with butter and heat a few moments. Add maple syrup and a dash or two of cinnamon and nutmeg. Heat through. Serve in Chocolate Dessert Cups! The warm banana mixture heats the chocolate cup, creating a nice chocolate 'sauce" on the plate. It's absolutely scrumptious!
There are no "amounts" of butter, etc. We made this up on the fly and any amounts will do. It depends on how many bananas, how much "sauce" you want... It's bananas, butter, maple syrup and chocolate. You can't go wrong!
AND... if you're feeling creative, substitute brown sugar for the maple syrup, or add a bit of rum or brandy to the mixture. Kinda like a Bananas Foster... As we said - you can't go wrong!