Cooking Instructions:

Step 1: To prepare Pico de Gallo salsa- In a medium bowl combine tomatoes, onion, jalapeno peppers, green pepper, and cilantro. Add lime juice, salt and pepper. Put into the refrigerator.
Step 2: To prepare Cilantro Mayo- In a small bowl combine mayonnaise, lime juice, honey, Worcestershire sauce, garlic, cumin, cilantro, jalapeño pepper, salt and pepper. Place into the refrigerator.
Step 3: In a large bowl combine hamburger, pork, egg, milk, ketchup, mustard, onion powder, and garlic powder. Add breadcrumbs until the meat mixture no longer sticks to the bowl. Form into about 6” patties. With your finger make a depression in the middle of each burger. Grease and heat an outdoor or indoor grill and fry burgers until they are done. Within the last few minutes of cooking top with pepper jack cheese slices and grill until the cheese has melted. Remove from the grill.

Step 4: For each burger – In a small skillet, heat and lightly brown 2 flour tortillas. Assemble burgers by spreading some Cilantro mayo onto one side of the 2 flour tortillas. Lay out one flour tortillas and put lettuce and crumbled bacon on top, Add the burger on top of that, and add some Pico de Gallo on top of the burger. Place the other flour tortilla on top. Slice in half.

Ingredients:

Cooking Instructions:

Step 1: Pre-heat the oven to 500 degrees. Lay out the crust on a pizza pan and sprinkle with top with a little oregano, basil and garlic powder to taste.
Step 2: In a medium sauté pan over medium heat add a little olive oil. Add shrimp, oregano, basil, and minced garlic cloves. Cook until the shrimp are about ¾ of the way done (just turning pink). Set aside.
Step 3: Place the crust into the oven and pre-bake at 500 degrees for 4 minutes. Remove from the oven and spread a layer of alfredo sauce over the trust. Top with tomatoes, shrimp and basil. Top with mozzarella and parmesan cheese. Return to the oven and bake for 7 minutes.

Cooking Instructions:

Step 1: Coat beef strips with cornstarch and allow to sit for 30 minutes.  In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
Step 2: Heat oil in a deep fryer (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.

Step 3: Heat a couple tablespoons of oil in a wok, add orange zest, ginger and garlic, stir fry for 20 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and on top of white rice.
(Makes 5 Servings)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large skillet add oil and heat to medium-high heat. Add ground beef, onion, and garlic. Add Italian seasoning. Cook until the beef is browned. Drain.

Step 2: Stir in pasta sauce and 3 cups of cheese into the meat mixture. Place mixture into 2 greased 9×13” baking dishes. Sprinkle with the remaining mozzarella cheese and top with pepperoni. *The dish can be covered and frozen as this point if you are freezing.
Step 3: If you are cooking it now- Bake in the oven at 350 degrees for 25-30 minutes.
(Makes 15 servings)

Cooking Instructions:

Step 1: In a medium skillet over medium heat add oil, onions, garlic, jalapeno pepper, chili powder, cumin, salt and pepper. Stirring until the vegetables are tender (about 10 minutes). Increase heat to medium-high, add tomatoes and boil for 2 minutes. Add turkey and chicken broth bring to a boil, reduce heat and simmer until the turkey is cooked through and the mixture thickens (about 12 minutes). Add cilantro and stir.
Step 2: Make up tacos with the various toppings.
(Makes 4 Servings)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a bowl beat cream cheese, ranch dressing and hot sauce until smooth. Fold in chicken. Spray a pie plate with cooking spray and pour the chicken mixture into it.
Step 2: Place into the oven and bake at 350 degrees for 15 minutes.
Step 3: Remove from the oven and add cheddar cheese on top. Bake for an additional 10-15 minutes. Serve hot.

Cooking Instructions:

Step 1: In a medium bowl combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic. Add chicken and toss to coat. Let sit at room temperature for 20 minutes.
Step 2: To prepare sauce- In a small bowl whisk together yogurt, tahini, lemon juice, and 1 minced garlic clove. Set aside.
Step 3: Spray grill grates with cooking spray and Pre-heat the outdoor grill. Thread chicken onto skewers and place onto the grill. Grill for 4 minutes on each side or until chicken is fully cooked.
Step 4: Place pitas on the grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato and add dressing.

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large bowl combine shrimp, cheese, chilies, onions and black olives. In a separate small bowl combine mayonnaise and cumin. Add to shrimp mixture and toss to coat. Place about 1 tablespoon of the shrimp mixture into each tortilla scoop and lay out in rows on a baking sheet.
Step 2: Place into the oven and bake at 350 degrees for 5-10 minutes or until cheese has melted. Serve warm.