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!

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!

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.

Recipe of the Week: Spinach Artichoke Skillet Pizza

Ingredients

  • 1 lb. pizza dough, homemade or store-bought

Toppings:

  • 2/3 cup ricotta cheese
  • 2/3 cup shredded mozzarella cheese
  • 2 large cloves garlic, finely chopped
  • 1 tsp olive oil
  • 1/2 tsp salt (plus a bit more, to taste, if desired)
  • Freshly ground pepper
  • 1 13oz. can artichoke hearts, drained and quartered, if whole
  • 1-1 1/2 cups baby spinach
  • Shredded Parmesan, for garnish
  • 1 Tbsp. olive oil + more for drizzling

Instructions

  1. Place 10-inch cast iron skillet in to cold oven and preheat oven to 500 F. with the skillet in the oven. Leave in the oven 5-10 minutes after the oven has preheated.

  2. In a medium bowl, stir together the ricotta, mozzarella, garlic, olive oil, salt and pepper. Set aside. Prepare the artichokes and set aside. On a well-floured surface, press/stretch your pizza dough out in to a roughly 10-inch circle and have ready.

  3. Carefully remove skillet from oven and brush with a bit of olive oil. Carefully fit the pizza dough in to skillet, pushing it up the sides slightly. Do be careful here! Skillet is hot!! Place skillet with dough only in oven and bake 2-3 minutes, or until it sets slightly.

  4. Remove from oven and top with cheese mixture, spreading to cover evenly (except raised sides). Top with artichokes. Return to oven and bake for 5 minutes. Meanwhile, toss spinach with a bit of olive oil and a sprinkling of salt and pepper. Remove skillet from oven, top with spinach and return to the oven for a final 7-10 minutes, or until topping is bubbling and crust is crisp.
  5. Top with shredded Parmesan cheese. Let cool a few minutes before serving, to allow it to set a bit.

Thirsty Thursday: Pineapple Mint Moscow Mules

INGREDIENTS:

  • 4 ounces Ginger Beer
  • 1 tablespoon Lime Juice
  • 2 – 3 tablespoons Fresh Pineapple Juice
  • 1 1/2 ounces Vodka
  • Crushed Ice
  • Sprig of Fresh Mint
  • Wedge of Fresh Pineapple

INSTRUCTIONS:

FOR THE FRESH PINEAPPLE JUICE

  1. Cut off the top and the bottom of the pineapple. Then, cut the skin off the sides. Slice the fruit away from the center core and cut the fruit into cubes. Place the fresh fruit in the blender and blend on the “whole juice” setting, if available. If not, blend on high until completely smooth, adding a small amount of water if needed.
  2. Then, fit a mesh metal strainer over a large 8 cup sized glass measuring cup. Line it with a paper towel. Pour the pureed pineapple over the lined strainer and allow it to strain through until all the juice has made its way into the measuring cup and all that remains in the paper towel is the leftover pulp.
  3. Alternatively, you can juice the pineapple in a juicer according to manufacturer instructions.

FOR THE FRESH PINEAPPLE MINT MOSCOW MULE

  1. Fill a copper mug 2/3 of the way full with crushed ice.
  2. In the mug, combine 1 tablespoon of lime juice, 2 – 3 tablespoons of fresh pineapple juice, 4 ounces of Ginger Beer, and 1 1/2 ounce of vodka (omit for a mocktail. Stir to combine.
  3. Garnish with a sprig of fresh mint leaves and a wedge of fresh pineapple.

Thirsty Thursday: Blackberry Sage Gin Smash with Candied Sage Leaves Recipe

Blackberry Sage Gin Smash with Candied Sage Leaves is a deliciously fresh cocktail that really brings out the floral notes in the gin.

Ingredients:

  • 4 oz Hendrick’s gin
  • 1 oz lime juice
  • 12 blackberries
  • 10 sage leaves
  • 1 oz simple syrup
  • 1/3 cup water
  • 1/3 cup sugar + more for dusting
  • Club soda

Intructions:

  1. Bring 1/3 cup water and 1/3 cup sugar to a boil over medium heat. Once the sugar is dissolved, dip 2 sage leaves carefully in the hot simple syrup, shaking off the excess. Roll the leaves in a light coat of sugar and lay flat on a plate to cool and harden in the refrigerator.
  2. In a shaker, muddle together blackberries with 8 sage leaves. Pour in gin, lime juice and simple syrup and fill with ice.
  3. Shake and strain evenly between into two glasses filled with ice.
  4. Top with club soda and garnish with extra blackberries and candied sage leaves.

Recipe of the Week: Spicy BBQ Ranch Burgers

INGREDIENTS:

  • 1 pound ground beef
  • 1 packet Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix
  • 4 slices cheddar cheese
  • 1 sliced tomato
  • lettuce
  • 8 slices bacon, cooked
  • 4 hamburger buns, lightly toasted
  • 1 cup Kingsford® Honey Jalapeño Mesquite BBQ Sauce

INSTRUCTIONS:

  1. Build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.
  2. While the grill heats, gently mix ground beef and spicy ranch seasoning mix in a large mixing bowl. Form beef mixture into four 1/4-pound burger patties.
  3. Grill the burgers for approximately 4 minutes per side until they reach an internal temperature of 160 degrees Fahrenheit. During the last minute of cooking, baste both sides of the burgers with Kingsford® Honey Jalapeño Mesquite BBQ Sauce and top each burger with a slice of cheese.
  4. To assemble the burgers, place lettuce and tomato slices on the bottom bun, top with a burger patty bacon. Brush additional BBQ sauce on the inside of the top bun then place on the burger.

Thirsty Thursday: Frozen Raspberry Peach Sangria Recipe

Ingredients

  • 1 bottle of red wine (pinot noir)
  • ⅓ cup brandy
  • 1 cup frozen raspberries
  • 1 cups frozen peaches
  • 1 navel orange, peeled
  • 1 cup ice cubes
  • juice of 1 lime (about 3 tablespoons)
  • 2 tablespoons agave nectar

Instructions

  1. Add all the ingredients to a blender, mix until smooth and serve.