Honey Garlic Shrimp with Mango Habanero Salsa

INGREDIENTS
1 lb extra large shrimp, wild caught with tails on
3 garlic cloves, grated
1 tbsp olive oil
3 tbsp soy sauce low sodium
5 tbsp wild honey
½ lime, for juicing
1 lime, sliced, for garnish
1 red chile pepper, thinly sliced
¼ c fish cilantro leaves
1 mango, diced
1 jar LA VICTORIA® Mango Habanero Salsa

INSTRUCTIONS

1. In a small measuring cup whisk together the soy sauce, olive oil, honey, garlic and half of the red chile pepper.
2. Peal and clean the shrimp If needed making sure to keep the tails on. Dry any access moisture and add them to a mixing bowl. Pour half of the honey garlic marinade over the shrimp and using a spoon make sure to toss and coat them all over in the marinade.
3. Allow the shrimp to sit at room temperature for 15 minutes to rest and marinade.
4. Heat up a pre-seasoned cast iron skillet on medium high flame.
5. Remove the shrimp from the marinade and add them to the hot skillet, preferably without touching each other. Cook them for about 30 to 45 seconds the gently flip on the other side. Allow them to cook for about 20 seconds and pour in the reserved honey garlic marinade. Cook the shrimp for an additional 20 seconds or so until they curl up and the marinade has thickened up.
6. Remove the skillet from the flame and toss the shrimp to coat all over in the honey marinade.
7. Squeeze the half lime over the top and sprinkle with the remaining red chile slices.
8. Sprinkle in the diced mango and spoon some of the mango habanero salsa over the top.
9. Garnish with the cilantro leaves and lime wedges. Serve with extra mango habanero salsa on the side for dipping.

Cranberry Chicken Salad Wrap

Baked General Tso Chicken

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
• ¼ cup all-purpose flour
• 2 large egg, beaten
• 2 cups crushed Corn Flakes
• For the sauce:
• ¾ cup chicken broth
• ½ tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1½ tsp sriracha sauce
• 3 tbsp rice vinegar
• 1½ tbsp granulated sugar
• 2 tbsp corn starch mixed with 2 tbsp water
• Optional:
• 1 tsp toasted sesame oil or regular sesame oil
• 2 Chinese dried red chiles, finely sliced (optional)
• sesame seeds

Instructions

1. Move one of the oven racks to the upper-middle part and preheat oven to 450ºF.
2. Cover a large cooking tray with parchment paper.
3. Place three large bowls one next to another and fill the first one with flour, the second with eggs and the last one with crushed corn flakes.
4. Dip each piece of chicken in flour and egg and cover with crushed cornflakes, while gently pressing to coat. Place on cooking tray.
5. Bake in the oven for about 13 minutes, until chicken is cooked through and cornflakes are golden brown.
6. Meanwhile put all the ingredients for the sauce- except for cornstarch - in a medium size pot and bring to a gentle boil. Give the cornstarch and water a quick stir and slow add to the sauce while stirring. Cook for a minute until sauce thickens and turn the heat off.
7. Take chicken out of the oven and transfer to a large pan. Turn the heat on to low and pour sauce over the chicken, coating each piece evenly while tossing. *If you are adding sesame seeds, sesame oil and dried red chiles, this is the time to add them.
8. Turn the heat off, transfer to a plate and serve immediately.

Notes

You can also use panko breadcrumbs. I have never tried it myself but others have said it's just as delicious!

Mini Taco Empanadas

INGREDIENTS

1 

tablespoon olive oil

6 

oz. lean ground beef, pork or chicken

2 

teaspoons Old El Paso™ taco seasoning mix

3/4 

cup Old El Paso™ Thick ‘n Chunky salsa (any variety)

1/4 

cup finely grated cheddar cheese

1 

egg

1 

(14 oz.) box Pillsbury™ Refrigerated Pie Crust (refrigerated rolled pie crust)

1/2 

cup guacamole, for serving

1/2 

cup sour cream, for serving

DIRECTIONS

• In skillet, heat oil over medium heat; crumble in ground beef. Stir in taco seasoning; cook for 5 to 8 minutes or until browned. Stir in 1/4 cup salsa; cook for 2 to 4 minutes or until most of the liquid has evaporated and pan is dry. Let cool completely. Stir in cheese.
• Preheat oven to 400° F. Beat egg with 1 tablespoon water; set aside. Unroll pie crusts on clean work surface. Cut out 32 rounds, about 2 1/2 inches each, discarding scraps.
• Place 1 teaspoon beef filling in center of each round; brush outer edges with egg wash. Bring edges of pastry together to create half-moon shape and enclose filling; crimp edges with a fork to seal the dough.
• Brush tops with egg wash. Arrange on large baking sheet lined with parchment paper; bake for about 15 minutes or until golden brown. Serve with remaining salsa, guacamole and sour cream.

Balsamic Glazed Steak Rolls

INGREDIENTS

8 

thin slices sirloin or flank steak (length and width according to personal preference)

Extra virgin olive oil

Salt and freshly ground black pepper

Fresh rosemary, chopped

1 

red bell pepper, sliced into thin strips

1 

green bell pepper, sliced into thin strips

1 

medium zucchini, sliced into thin strips

1 

medium yellow onion, halved and then thinly sliced

A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

1 

teaspoon extra virgin olive oil

1 

large clove garlic, minced

1/4 

cup dark balsamic vinegar

2 

tablespoons dry red wine

2 

teaspoons brown sugar

2 

sprigs fresh rosemary

1/4 

cup Progresso™ beef flavored broth

DIRECTIONS

• Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
• Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
• Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
• For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
• Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Roasted Garlic and Apple Steamed Mussels

Ingredients

2 tart apples, cut into large dice (unpeeled)
6 peeled garlic cloves
60 millilitres vegetable oil, plus extra, for mussel pot
10 millilitres chopped fresh thyme
Salt & pepper
200 grams diced day-old French bread (cut into 25 mm cubes)
1 medium cooking onion, sliced
25 grams piece fresh ginger, peeled and sliced
8 kilograms fresh mussels, washed and de-bearded
250 millilitres apple cider or apple juice

Method

1. Preheat the oven to 190 C (375 F). Toss the diced apple with the garlic, oil and thyme in an ovenproof baking dish and season lightly. Bake, uncovered for about 30 minutes, until the garlic starts to caramelize just a little. Spoon out the garlic and apples with a slotted spoon and set aside. Add the cubed bread to the pan (or transfer to a large pan, if needed) and toss to coat. Toast the croutons, stirring once or twice in the same, 190 C (375 F) oven until they are golden brown, about 20 minutes. Set aside.
2. Preheat a large pot over medium-high heat and add the oil. Add the onions and sauté to soften them, about 3 minutes. Add the garlic and apples and stir in to warm. Add the mussels and stir gently for a minute. Cover and let sit for a minute. Add the cider, stir gently and cover, steaming until all of the mussels have opened. Discard any unopened mussels. Transfer the mussels and all of the juices to a large platter and top with the toasted croutons. Serve immediately.

Speedy Tomato Pasta

Ingredients

1 splash of extra virgin olive oil
1 onion, chopped
1 head of garlic, peeled
28 ounces can of whole tomatoes
5 ounces can of tomato paste
1 cup of red wine
1 tablespoon of oregano
1-2 Bay leaves
½ teaspoon of salt
454 grams box of farfalle or any pasta
16 ounces box of baby spinach

Method

1. Add a splash of olive oil to a large saucepan over medium heat.
2. Toss in the onion and garlic and sauté just to heat through, a minute or two.
3. Pile in the tomatoes, paste, wine, oregano, bay leaves and salt.
4. Bring to a simmer and slowly cook until all the flavours blend and deepen, about 20 minutes.
5. While the sauce is bubbling away, cook the pasta in lots of salty boiling water. Drain.
6. Fold the sauce and the spinach into the cooked pasta, stirring and allowing the heat to wilt the spinach.

Serve and share.

Three Cheese Italian Rigatoni Pie

Ingredients
1 pound Rigatoni
1 jar of your favourite pasta sauce (approximately 2.5 cups, give or take. If it's slightly more or less, just use it all)
½ cup of water
2 Tablespoons olive oil, divided
1 pound ground beef or ground pork
1 cup Parmesan cheese
1 container cottage cheese (or ricotta cheese)
1 large egg
1-1/2 to 2 cups mozzarella cheese

Instructions
Cook the Rigatoni in a large pot of salted, boiling water. Make sure you use enough water because the rigatoni sucks up a lot. Cook it about 1 minute less than the package directions so it is still hard enough to stand up. Drain the pasta and rinse under cold water.
Toss pasta with 1 Tablespoon of oil to prevent it from sticking. Then add the parmesan cheese and toss until the cheese is evenly distributed. Set aside.
In a large frying pan, brown the ground beef in 1 Tablespoon of oil. Drain away the fat once it's cooked.
Add the jar of pasta sauce and water and bring to a boil.
Reduce heat. Cover and simmer for at least 20 minutes. The longer you simmer the better. Just make sure you add more water if it all boils off.
Remove from heat and let it cool for 10 minutes.
Mix together the container of cottage cheese and the egg. Set aside.
Preheat the oven to 400 degrees Fahrenheit.
Grease a 9 inch sprinform pan.
Take the cooked rigatoni and stand each piece up on its end in the pan. Continue until the whole pan is tightly packed.
Pour the cottage cheese mixture over the rigatoni and spread evenly over all the noodles.
Pour the meat mixture over top and spread evenly over the noodles. Use your finger to poke the meat and cheese mixture down into the noodles. The more patience you have with this step, the better it will be.
Bake for 15 minutes at 400F.
Remove from the oven and top with the mozzarella cheese.
Bake for another 15 minutes at 400F.
Let stand for 10 minutes then run a knife around the edge of the pan to help remove the springform pan.

Perfect Bruschetta

INGREDIENTS
For the tomatoes:
2 pounds of roma tomatoes (or any good, ripe tomato)
2 cloves of garlic, very finely minced
5 basil leaves (plus more for garnish), rolled up and sliced into thin strips
2 teaspoons balsamic vinegar
Salt and pepper

For the bread:
½ loaf of wheat french bread (about 7-10 slices)
Softened butter for spreading onto the bread
1 clove of garlic

INSTRUCTIONS

1. Preheat your oven to 350 degrees
2. Quarter your tomatoes, and pull out all the seeds and "pulp" out of the middle with your fingers and discard so you are just left with the meat of the tomato
3. Chop the tomatoes up into small, bite size pieces
4. Transfer your tomatoes into a medium bowl and add in your garlic, basil, balsamic vinegar, and salt and pepper to taste
5. Store in the fridge until the bread is ready
6. Slice your loaf of wheat french bread into about 1½ inch slices (ish)
7. Spread softened butter onto both sides, place the bread on a baking sheet, and place in your preheated oven for 10 minutes
8. Remove the bread from the oven, flip all of the slices over, and bake for another 5 minutes, or until golden brown on both sides
9. Slice the tip off of one garlic clove so you have a flat surface
10. Rub the garlic clove across the top of each toasted bread slice
11. Spoon the tomato mixture onto the bread, top with a little more basil, and serve!

Tomato Mozzarella with BalsamicReduction

INGREDIENTS:
4-5 hothouse tomatoes, sliced ½-inch thick
2 (16 oz.) logs of fresh mozzarella cheese, sliced ½-inch thick
generous bunch of fresh basil leaves
extra-virgin olive oil
coarse sea salt and fresh ground black pepper
Balsamic Reduction
2 cups balsamic vinegar

INSTRUCTIONS:

1. In a small casserole dish (I used 8X11X3) arrange slices of tomatos, mozzarella, and basil vertically, in an alternating patten until you have created two rows.
2. Drizzle olive oil over the top of the salad, followed by drizzle of balsamic reduction.
3. Sprinkle with sea salt and fresh ground black pepper. Serve immediately.

Balsamic Reduction

1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze.
2. Cool and store covered in the refrigerator. Bring to room temperature before use.

Korean Fried Chicken

Ingredients

• 2 cups vegetable oil
• 2 pounds chicken wings
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup soy sauce
• 1/4 cup plus 2 tablespoons sugar

Instructions

• Heat vegetable oil in a Dutch oven or large pot over medium high heat to 300 degrees F.
• Season chicken wings with salt and pepper, to taste.
• Working in batches, add the chicken wings to the Dutch oven, 5 or 6 at a time, and fry until light brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Increase oil temperature to 350 degrees F. Add the chicken wings to the Dutch oven again and cook until golden brown and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
• Heat soy sauce and sugar in a small saucepan over medium high heat. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 2-3 minutes.
• Serve wings immediately, tossed with soy sauce glaze.

Grilled Nacho Pizza

Ingredients

• 1 can (11-ounce) Pillsbury® refrigerated thin pizza crust
• 1/2 cup cooked refried beans
• 1 can (4.5-ounces) chopped green chiles
• 1 Roma tomato, diced
• 1 cup shredded cheddar cheese
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Preheat grill to medium heat. Lightly coat a 14x14 piece of aluminum foil with nonstick spray.
• Working on a surface that has been sprinkled with semolina or cornmeal, roll out the pizza dough into a 12-inch-diameter round. Transfer to prepared aluminum foil.
• Add dough to grill, foil side down. Cook, uncovered, until bottom of crust is golden brown, about 3 minutes; remove from grill.
• Flip the crust and spread refried beans evenly over the top, leaving a 1-inch border. Top with chiles, tomatoes and cheese.
• Place onto grill, foil side down, and cook, covered, until crust is golden brown and cheese begins to melt.
• Serve immediately, topped with avocado and cilantro.

Ham and Cheese Hashbrown Waffles

Ingredients

• 2 tablespoons unsalted butter, melted
• 1 (20-ounce) package refrigerated hash brown potatoes
• 8 ounces black forest ham, diced
• 1 1/2 cups shredded cheddar cheese
• 3 large eggs, beaten
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat a waffle iron to medium-high heat. Lightly brush the top and bottom of the waffle iron with melted butter.
• In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste.
• Pour a scant 1/2 cup of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
• Serve immediately.

Teriyaki Chicken Noodle Bowls

INGREDIENTS:

2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
1 tablespoon cornstarch
1/3 cup reduced sodium soy sauce
1/4 cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons honey
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon sesame seeds
1 green onion, thinly sliced

DIRECTIONS:

1. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
4. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
6. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
7. Serve immediately, garnished with sesame seeds and green onion, if desired.

Quick Chicken and Broccoli Stir Fry

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 12 ounces linguine
• 16 ounces broccoli florets
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon sesame seeds
For the sauce
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, pressed
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, optional

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil and Sriracha; set aside, reserving 2 tablespoons.
2. In a large bowl, combine reserved 2 tablespoons soy sauce mixture and chicken; set aside.
3. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
4. Heat olive oil in a large skillet or wok over medium high heat. Add chicken to the skillet and cook until golden, about 2-3 minutes. Stir in pasta, broccoli and remaining soy sauce mixture until heated through, about 2 minutes.

• Serve immediately, garnished with parsley and sesame seeds, if desired.

Chicken Bacon Ranch Casserole

INGREDIENTS:

4 slices bacon, diced
2 boneless, skinless chicken thighs*, cut into 1-inch chunks
1 tablespoon olive oil
1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
8 ounces rotini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

FOR THE ALFREDO SAUCE

2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray. 
2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
4. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
7. Serve immediately, garnished with parsley, if desired.

*Boneless, skinless chicken breasts can be substituted.