Christina Toomey - Tuesday, October 16, 2018
- 8 Soft Taco Flour Tortillas
- 1 cup Guacamole Flavored Dip
- 1 pound skinless boneless chicken breasts
- 3 tablespoons Hanks Herb Infused Hot Sauce
- Non-stick cooking spray to coat
- 1 green bell pepper, cut into thin strips
- 1/2 red onion, cut into thin strips
- 1/2 cup cilantro leaves
- 12 baby carrots, rinsed
- 12 celery sticks
- 1 cup prepared blue cheese dressing
- Preheat charcoal or indoor grill to medium-high heat.
- Place cleaned chicken breasts into a gallon-size zipper storage bag, add Hank’s Herb Infused hot sauce and toss; close and refrigerate for 30 minutes.
- After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on preheated grill
and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice
each chicken breast into thin strips cutting across the breast.
- Warm Tortillas. Evenly spread 1 tablespoon Guacamole Flavored Dip edge to edge.
- Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro
- Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin
Store Peppers - Monday, October 15, 2018
- 1 pound ground beef
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 2/3 cup water
- 3 teaspoons Venom Xtreme Hot Sauce
- 1 envelope taco seasoning
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 6 flour tortillas (8 inches)
- 1 can (16 ounces) refried beans
- 3 cups shredded Mexican cheese blend
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink;drain.
Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans, Venom Xtreme Hot Sauce and
tomatoes. Simmer, uncovered, for 10 minutes.
- Place two tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup
cheese. Repeat layers. Top with remaining tortillas, cheese and Venom Xtreme Hot Sauce
- Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Christina Toomey - Tuesday, October 02, 2018
- 2 tablespoons vegetable oil
- 2 tablespoons butter (optional)
- 2 small tomatoes, diced
- 1 small onion, diced
- 1/2 teaspoon crushed garlic
- 2 (5 ounce) cans tuna, drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 eggs
- 2 tablespoons finely chopped fresh cilantro
- 8 (6 inch) corn tortillas, warmed
- 1 large avocado, thinly sliced
- 2 limes, cut into eighths
- 5 teaspoon of Matteo’s Munch-A -Lot Sauce
- Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about
3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
- Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and Top With Matteo’s Munch-A-Lot Sauce.
Christina Toomey - Tuesday, September 25, 2018
- 1 pound lean ground beef
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 Cup of Ketchup
- 6 (8 inch) soft tacos
- 1 (8 ounce) package shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/3 cup of Ketchup
- 2 teaspoons of Mikey V’s 512 Pot Sauce
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned
and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup and Mikey V’s 512 Pot Sauce into beef.
- Fill a Soft taco Shell and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla
over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and
filling. Place filled tortillas into prepared baking sheet and sprinkle remaining Mexican cheese blend on top. Cover dish with aluminum foil.
- Bake in the preheated oven until dish is heated through and cheese topping has melted, 20 to 25 minutes. Stir sour cream with 1/3 cup ketchup in
a bowl and top each serving with the sour cream sauce Top again with Mikey V’s 512 Pot Sauce.