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.
he fish with the hoja santa leaves. Place on a baking
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 ...
Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).
While the chicken is grilling combine ranch dressing with 2 ...
In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature,.
Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days,.
Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare ...
Brown and drain the hamburger/turkey.
In a large pot (atleast 5 quarts) combine the meat and the remaining ingredients. Do NOT drain any of the canned items.
Bring to a boil and simmer for atleast 30 minutes, but the longer, the better.
ENJOY!
Saute onion in skillet over medium until softened.
Add tomatoes and chilies, cook 2 minutes.
Squeeze thawed spinach until dry. I use a potato ricer to squeeze it easily.
In a large bowl combine spinach, cheeses, cream cheese, milk, vinegar, sour cream, salt and pepper. Stir well. Add the mixture from the skillet and stir just until combined.
Spray a shallow baking dish with cooking spray and spoon everything into dish.
Bake at 350 degrees for 30 minutes or until top is light brown.
Garnish with extra sour cream and green ...
Cut a pocket in chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
Grill chicken, covered, over medium heat for 6-8 minutes on each side (you can pull out the skewers after turning) until juices run clear to desired doneness.
Toast bread, place sliced tomato on bread, lettuce and chicken.
Spread sour cream/guacamole mixture on top of bun and place on top of sandwich.
Cut the top of your bread 1/2\" down saving the top. Scoop out the inside of your bread to 1/4\" of bread left inside. Spread your mustard around all sides of the bread including the top.
Layer your meats and chesses alternately, using a mild cheese and a stronger deli meat i.e. swiss and capacoli go well together. Make sure to run your layers all the way up the sides of the bread. Your top layer should be cheese.
Place the top back on your sandwich and wrap tightly with plastic wrap. Allow 3-4 hours or overnight to set up in the fridge ...