Hot Beef Dip

Ingredients

• Servings: 4
• 2 (8 ounce) jars dried chipped beef
• 1 green bell pepper, finely chopped
• 1 onion, finely chopped
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) package shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a small baking dish, mix the dried chipped beef, green bell pepper, onion, cream cheese and cheddar cheese.
• bake uncovered 45 minutes in the preheated oven, or until center is bubbly and edges are lightly browned.

Broccoli Chicken Casserole I

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 pound broccoli florets, cooked
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon mayonnaise
• 1 cup shredded cheddar cheese
• 1 cup dry stuffing mix

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• boil chicken until tender and shred or cut into bite size pieces. meanwhile, steam broccoli until crisp but tender.
• in a small bowl mix together the soup and mayonnaise. set aside. in a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Nettles Dried Beef Dip

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 2 tablespoons milk
• 1 teaspoon horseradish
• 2 tablespoons chopped onion
• 1/4 teaspoon dried dill weed
• 1 (2 ounce) package dried beef, finely chopped
• 1 (2.25 ounce) can sliced black olives, drained

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• place the cream cheese, sour cream, milk, horseradish, onion, and dill in a bowl, and stir until well blended. gently fold in the beef and black olives. cover and refrigerate 2 hours, or overnight to blend flavors before serving.

refreshing watermelon salad

Ingredients

• Servings: 15
• 3 tablespoons lime juice
• 1 cup sliced red onion, cut lengthwise
• 15 cups cubed watermelon
• 3 cups cubed english cucumber
• 1 (8 ounce) package feta cheese, crumbled
• 1/2 cup chopped fresh cilantro
• cracked black pepper
• sea salt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a small bowl, pour lime juice over red onions. allow to marinate while assembling the salad.
• gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. season with black pepper. toss watermelon salad with marinated onions and season with sea salt just before serving.

Southwestern Caesar Salad

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning
• 1 cup mayonnaise
• 2/3 cup grated parmesan cheese
• 1/2 cup sour cream
• 2 anchovy fillets
• 4 green onions, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon dijon mustard
• 1 canned chipotle pepper
• 1 1/2 teaspoons minced garlic
• 1 teaspoon worcestershire sauce
• 8 cups romaine lettuce, torn into bite-size pieces
• 1/2 cup garlic flavored croutons
• 1/4 cup shredded parmesan cheese
• 1 red bell pepper, sliced into thin rings
• 1 yellow bell pepper, sliced into thin rings
• 1 orange bell pepper, sliced into thin rings

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat an outdoor grill for high heat and lightly oil grate.
• sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. allow to cool, then slice into bite-size strips.
• in a blender or food processor, combine mayonnaise, grated parmesan cheese, sour cream, anchovies, green onions, parsley, dijon mustard, chipotle pepper, garlic, and worcestershire sauce. blend until smooth.
• place romaine lettuce in a large bowl, and top with croutons, shredded parmesan, and red, yellow, and orange pepper rings. arrange chicken on top, then pour on the dressing.

flat iron steak and spinach salad

Ingredients

• Servings: 6
• 1 (2 pound) flat iron steak
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 large red onion, thinly sliced
• 1/2 cup italian salad dressing
• 3 large red bell peppers, cut into 1/2 inch strips
• 2 portobello mushrooms, sliced
• 1/2 cup red
• 4 cups baby spinach leaves
• 1/2 cup crumbled blue cheese

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat an outdoor grill for medium-high heat; lightly oil the grate.
• season the flat iron steak on both sides with salt and pepper. cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. let rest in a warm area while proceeding with the recipe.
• heat olive oil in a large skillet over medium-high heat. stir in the onion, and cook until it begins to soften, about 4 minutes. pour in the italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
• remove the vegetables from the skillet with a slotted spoon, and set aside. increase the heat to medium-high, and add the red . simmer the salad dressing and until it has reduced to a syrupy sauce, about 5 minutes.
• meanwhile, divide the spinach leaves serving plates. thinly slice the flat iron steak across the grain. spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. spoon on the reduced red sauce, and finally, sprinkle with blue cheese.

honey mustard crispy chicken wrap

Ingredients

• Servings: 6
• 1 pound boneless skinless chicken breasts
• 1 egg
• 1 cup panko crumbs
• 1/2 teaspoon spice islands® fine grind sea salt
• 1/4 teaspoon spice islands® fine grind black pepper
• 1/2 teaspoon spice islands® garlic powder
• 1/2 teaspoon spice islands® onion powder
• 1/4 cup mazola® corn oil
• 8 slices bacon, cooked and crumbled
• 2 cups shredded lettuce
• 1 cup red grapes, halved
• 1/2 cup shredded cheddar cheese
• 3 green onions, thinly sliced
• 1/3 cup sliced almonds
• 6 (10 inch) sun-dried tomato tortillas
• honey mustard:
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon dijon mustard
• 2 tablespoons honey
• 1/2 tablespoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. lightly beat egg in a shallow bowl. combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. press chicken into crumbs until fully coated. heat oil in a large skillet on medium high heat. transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. transfer to a plate and cut into strips.
• honey mustard: combine mayonnaise, yellow mustard, dijon mustard, honey and lemon juice in a small bowl. combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. wrap up and serve.