Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
nd flexible.
Divide the Santa Fe sauce between each pita round
epper.
Add 2 teaspoons Santa fe seasoning; toss well.
Add
c. Griffin's Old Santa Fe Picante Sauce. Mix well and
Take a slice of bread, sprinkle some cheese and bake it in the toaster oven until crispy and cheese is melted.
Enjoy with Griffin's Old Santa Fe Picante Sauce!!!
Place beans in heavy medium saucepan with enough cold water to cover.
Bring to boil.
Remove from heat.
Cover and let stand 1 hour.
Drain beans.
Place beef in large bowl.
Season with salt and pepper.
Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well.
Add flour and toss to coat.
HEAT oven to 375\u00b0F.
COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson(TM) Chipotle Mayo.
Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
Season with salt and pepper.
Santa Fe Salmon.
Cut salmon into
Cook noodles according to directions on box.
Add tuna or chopped chicken and frozen vegetables and simmer until hot.
o the pre-heated Pizza Maker (or to a very hot
serving dish.
Oil quesadilla maker and heat.
Put tortilla
he fish with the hoja santa leaves. Place on a baking
owl.
In the bread maker pan, pour in the water
owl.
In the bread maker pan, pour in the water
about 5 minutes.
Preheat quesadilla maker or preheat oven to 350
up bowl of your bread maker.
4. Stir gently to
Preheat over to 375 degrees.
In medium skillet, brown meat till done.
Drain meat well then return to skillet.
Add taco seasoningand blend well.
In a small bowl, combine broth and flour.
Add to meat mexture and bring to boil to slightly thicken liquid.
Stir in sour cream and chilies, blend well.
Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
Pour half of the bag of chips in the bottom and press down to flatten.
Top with half the meat mixture.
Next layer with half of the cheese.
Next layer ...
Top tortilla with cheese. Place a slice of sausage on each chip. Microwave until cheese melts. Garnish with peppers and olives. Serve with guacamole and tomatoes.
Heat oven to 325 degrees. Spray 6 medium muffin cups or custard cups with non-stick cooking spray.
If desired place 2 strips of pimento in bottom of each to form an X.
Bring water to a boil, slowly stir in grits and salt.
Reduce heat; simmer 4 to 5 minutes or until thick, stirring frequently.
Remove from heat; stir in remaining ingredients, mixing well.
Spoon into prepared cups filling to top.
Cover with foil.
Place cups in shallow pan of hot water.
Bake 30 to 35 minutes until set.
Let stand 5 to 10 minutes, unmold ...