Recipe of the Week: Taco Grilled Cheese Sandwich

Ingredients

  • 8 slices  Bread
  • 4 tbsp butter, softened
  • 8 slices cheddar cheese
  • ½ lb ground beef, seasoned for tacos, we always use leftovers.
  • 1 jalapeno pepper, diced
  • 1 tomato, diced
  • 1 avocado, peeled and sliced thin
  • sour cream and salsa for dipping

Instructions

  1. Butter one side of a piece of bread with the softened butter and place butter-side down in a medium non-stick skillet over medium heat.
  2. Add a slice of cheese to the bread and spoon ¼ of the beef, ¼ of the diced tomatoes, and ¼ of the diced peppers on the cheese. Lay ¼ of the avocado slices over the top and top them with another slice of cheese.
  3. Butter one side of another slice of bread and place it butter-side up on top of the cheese, cook until cheese begins to melt and bread turns a golden brown, flip and cook the other side until cheese is melted through. Repeat for other sandwiches.

Thirsty Thursday: Frozen Cantaloupe Margaritas Recipe

Ingredients

  • 2 cups frozen cantaloupe chunks (freeze chunks for at least 1-2 hours)
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup sliver tequila
  • 1/4 cup lime juice
  • 2 tablespoons Cointreau
  • 1-2 tablespoons agave or honey, to taste
  • salt, for the rims (optional)

Instructions

  1. 1. Slice a thin piece of rind off both ends of cantaloupe so that it can stand upright. Cut in half horizontally and remove seeds. Scoop out flesh and set aside, save cantaloupe halves.

    2. In a blender, combine the cantaloupe, coconut milk, tequila, lime juice, Cointreau and agave, pulse until smooth. If needed, add ice to get a slushy consistency. Divide between cantaloupe bowls (halves) and drink!

Recipe of the Week: Meatball Sub Pizza

Ingredients

  • 1 pack Cooked Perfect® Italian Style with Parmesan & Mozzarella Chicken Meatballs
  • 4 small hoagie rolls, cut in half lengthwise
  • 1 cup marinara sauce (homemade or store bought)
  • 1/2 cup red onion, chopped
  • 1 cup shredded mozzarella
  • 1/3 cup grated parmesan
  • 1/4 cup chopped fresh basil

Instructions

  1. Preheat the oven to 375F.
  2. Take the meatballs out of the packaging. Set them aside.
  3. Spread Marinara on the hoagie rolls, top with meatballs, red onion and shredded mozzarella. Then place them on a baking sheet.
  4. Bake in the oven for 20 minutes or until the cheese is melted.
  5. Top with grated parmesan and fresh basil.
  6. Serve immediately.

Thirsty Thursday: Mango Habanero Margarita Recipe

Ingredients

Habanero Infused Simple Syrup (makes 3/4 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 habanero halved
Chili Powder/Salt Rim
  • 1 teaspoon chili powder
  • 1 teaspoon salt
Margarita
  • 1 cup frozen mango cubes thawed (or fresh if you have it!)
  • 3 oz habanero simple syrup
  • 4 1/2 oz tequila
  • 1 1/2 oz triple sec
  • 3 oz freshly squeezed lime juice

Instructions

Habanero Infused Simple Syrup
  1. Cook on low until the sugar is dissolved. Remove from heat and let the habanero steep for 15 minutes. Strain the mixture using a fine sieve into a lidded jar. Store in the fridge until ready for use.
Chili Powder/Salt Rim
  1. Mix together chili powder and salt together on a small plate, set aside.
  2. Wet the rim of your glasses (with water or use lime juice by rubbing a lime wedge along the rim) and then dip the rim in the chili powder/salt mixture.
  3. Fill the glasses with ice.
Margarita
  1. Place thawed mango and habanero simple syrup in a Vitamix or high powdered blender.
  2. Blend until smooth and set aside.
  3. Fill a shaker with a few ice cubes (don’t use too many, as the margarita ingredients fill the shaker most of the way).
  4. Pour in mango/simple syrup mixture, tequila, triple sec, and lime juice.
  5. Shake until chilled.
  6. Pour evenly into two glasses and drink immediately!

Recipe of the Week: Old-School Beef Burgers with Extra-Special Sauce

Ingredients

Burger patties:

  • 800g ground beef chuck
  • 1 tsp Montreal Steak Spice*
  • 1 tsp Worcestershire sauce.

(Extra)-Special Sauce:

  • 1 Tbsp your favorite mustard
  • 1 Tbsp horseradish
  • 1 Tbsp sweet Bread & Butter pickles, finely chopped**
  • 1 tsp your favorite hot sauce
  • ⅓ cup mayonnaise
  • 4 brioche or pretzel buns, lightly toasted
  • ¼ head Iceberg lettuce
  • ¼ red onion, thinly sliced
  • Dill pickles, sliced
  • 1 tomato, sliced
  • Ketchup (optional)
  • 4 slices of your favourite cheese (optional)

Instructions

  1. In a large bowl, gently mix the burger patty ingredients together with your hands until just combined- we don’t want to over-work the meat, as it will become tougher the more we handle it. Divide into 4 equal portions but do not form patties.
  2. In a small bowl, mix all smashing sauce ingredients together and set aside.
  3. Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes. Lightly brush with vegetable oil. Place portions of meat onto the griddle (you might have to do this is batches or use two pans) and smash flat with a spatula to form 4″-diameter patties. Rough edges are a good thing here- they will provide extra caramelized bits! Cook without flipping until outer edges are brow- roughly 2 minutes. Flip patties and place a slice of cheese on top of each patty, if desired. Cook until cheese melts and burgers are medium-rare, about 1 more minute.
  4. Lightly toast buns and give both sides a healthy slather of the extra-special sauce. Top with a burger patty, lettuce, onion and tomato. Best enjoyed outside with a cold drink and a biiiig napkin!

Thirsty Thursday: Skinny Coconut Mojito Recipe

Ingredients

  • 1/2 cup fresh mint
  • 1 lime cut into wedges
  • 2 tablespoons simple syrup
  • 1/4 cup rum
  • 1 cup coconut water
  • sparkling water

Instructions

  1. In the bottom of a shaker, muddle the fresh mint and the lime wedges. Add the simple syrup, rum and coconut juice. Fill the shaker with ice and shake for about 15-20 seconds.
  2. Strain into two glasses and top with sparkling water.

Recipe of the Week: Spinach Artichoke Stuffed Chicken

Ingredients

CHICKEN:
  • 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
  • 2 tablespoons Italian seasoning
  • 1 teaspoon mild paprika (optional)
  • salt and pepper to season
SPINACH ARTICHOKE DIP:
  • 4 oz | 120 g frozen spinach, thawed
  • 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
  • 6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely grated parmesan cheese
  • 1 tablespoon minced garlic
  • Salt to taste
OPTIONAL CREAM SAUCE:
  • Remaining spinach / artichoke dip
  • 1 cup milk (skim, 2% or full fat)

Instructions

For The Chicken:
  1. Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
For The Dip Filling:
  1. Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine (use your hands if necessary).
  2. Fill chicken ‘pockets’ with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
  3. Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
  4. Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.
For The Cream Sauce:
  1. Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

Thirsty Thursday: Watermelon Margaritas with Watermelon Rind Garnish Recipe

Ingredients

Simple Syrup
  • 1 cup sugar
  • 1 cup water
Watermelon Juice
  • 4 cups cubed watermelon
Watermelon Margarita
  • 1 oz simple syrup
  • 1 oz lime juice
  • 1 oz watermelon juice
  • 1 oz silver tequila
  • 1 oz triple sec
  • Black sea salt

Instructions

Simple Syrup
  1. Combine sugar and water together in a medium sauce pan and heat over low heat until sugar crystals have dissolved.
  2. Refrigerate until ready to use.
Watermelon Juice
  1. Puree watermelon in a blender until smooth.
  2. If desired, strain pulp from juice using a fine mesh sieve or a metal coffee filter.
  3. Refrigerate until ready to use.
Watermelon Margarita
  1. Wet the top of a glass with a wedge of lime and dip in sea salt.
  2. Combine simple syrup, tequila, lime juice, triple sec and watermelon juice in a cocktail shaker with ice.
  3. Shake vigorously and pour into prepared glass.
  4. Garnish with watermelon rind or lime wedges.

Recipe of the Week: Tex-Mex Chili Dogs

INGREDIENTS:

  • 1lb hot dogs
  • hot dog buns
  • 2 (15 ounce) can chili (with or without beans)
  • 1 (10 ounce) can cheddar cheese soup
  • 1 (4 ounce) can chopped green chili peppers
  • crushed Frito chips
  • shredded cheese
  • chopped tomato

INSTRUCTIONS:

  1. If cooking the hot dogs in the slow cooker with the sauce—place the hot dogs in the slow cooker. In a bowl combine chili, green chili peppers and cheddar cheese soup. Pour into the slow cooker over the hot dogs. Cook on low, stirring occasionally for 3-4 hours. Serve on buns and top with Frito chips, shredded cheese and chopped tomato.
  2. If preparing on the stovetop—in a saucepan combine chili, green chili peppers and cheddar cheese soup. Cook over medium-heat until bubbly and heated through. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Place the hot dogs onto the grill and cook while turning until they are heated through and have a nice char. Serve on buns and top each hot dog with some of the chili mixture, Frito chips, cheese and chopped tomato.