1 Chicken, whole or cut up.
2-3 Tbsp Garlapeño Seasoning
Oil
Pre-heat oven to 375°f, use center rack and your favorite baking dish.
Trim chicken and pat dry with paper towels.
Rub or spray oil to lightly coat chicken.
Sprinkle Garlapeño Seasoning inside and outside of chicken, or on all sides of cut up pieces. Don't be shy!
Bake breast side down (much moister results) until breast reads 155°f, turn over to crisp breast and finish cooking until breast reaches 175°f. Same with cut pieces.
Remove from oven, tent with foil and let rest for about 10 minutes.
Plate and serve.
Amie's Garden Fiesta Dip
1 (8 oz.) pkg. fat free cream cheese
1/2 cup nonfat plain yogurt
1 1/2 tsp. fresh lime juice
1/2 tsp. hot sauce
2 T. Amie's Garden
Process all ingredients in a food processor 30 to 45 seconds or until smooth. Cover and chill 1 hour. Serve with thinly sliced squash and zucchini or pita chips.
1/2 cup nonfat plain yogurt
1 1/2 tsp. fresh lime juice
1/2 tsp. hot sauce
2 T. Amie's Garden
Process all ingredients in a food processor 30 to 45 seconds or until smooth. Cover and chill 1 hour. Serve with thinly sliced squash and zucchini or pita chips.
Cheesy Green St.
1 cup mayo
1 cup cheddar cheese, shredded
1/3 cup grated parmesan
1/2 cup sliced mushrooms, diced if desired
1 T. Green Street Grill Rub
It's not just for the grill!!! Mix all ingredients in an oven safe dish. Place in oven on 350 for 20 minutes until cheese is nice and bubbly. Serve with crackers or on a sandwich.
1 cup cheddar cheese, shredded
1/3 cup grated parmesan
1/2 cup sliced mushrooms, diced if desired
1 T. Green Street Grill Rub
It's not just for the grill!!! Mix all ingredients in an oven safe dish. Place in oven on 350 for 20 minutes until cheese is nice and bubbly. Serve with crackers or on a sandwich.
Moroccan Tabbouleh
6 cups water
1 cup bulgur
1 cup green lentils, rinsed and drained
1/3 cup lemon juice
2 T. olive oil
6 plum tomatoes, chopped
1 cucumber, chopped
3 green onions, thinly sliced
1 T. Moroccan Crossing
In covered, saucepan heat water to boiling on high. In medium bowl, place bulgar, cover with 2 cups boiling water. Let stand 30 minutes then drain well. Meanwhile, to remaining boling water, add lentils and 1/2 tsp salt. Reduce heat to low, cover and simmer 15 minutes. Drain lentils well in colander. In large bowl, whisk lemon juice, oil, and Moroccan Crossing until well blended. Add warm bulgar and lentils; stir to coat. Let stand 15 minutes. Stir in tomatoes, cucumber, and green onions into mixture. Cover and refrigerate overnight for best taste.
Serve as a great side dish!
1 cup bulgur
1 cup green lentils, rinsed and drained
1/3 cup lemon juice
2 T. olive oil
6 plum tomatoes, chopped
1 cucumber, chopped
3 green onions, thinly sliced
1 T. Moroccan Crossing
In covered, saucepan heat water to boiling on high. In medium bowl, place bulgar, cover with 2 cups boiling water. Let stand 30 minutes then drain well. Meanwhile, to remaining boling water, add lentils and 1/2 tsp salt. Reduce heat to low, cover and simmer 15 minutes. Drain lentils well in colander. In large bowl, whisk lemon juice, oil, and Moroccan Crossing until well blended. Add warm bulgar and lentils; stir to coat. Let stand 15 minutes. Stir in tomatoes, cucumber, and green onions into mixture. Cover and refrigerate overnight for best taste.
Serve as a great side dish!
Roasted Mole Pepper Dip
4 oz cream cheese
1/2 cup sour cream
1/2 cup sweet red peppers, chopped
1/2 cup Parmesan
1/3 cup Monetary Rack cheese, shredded
1 T. Hole Mole
In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, and Hole Mole. Refrigerate before serving with crackers.
1/2 cup sour cream
1/2 cup sweet red peppers, chopped
1/2 cup Parmesan
1/3 cup Monetary Rack cheese, shredded
1 T. Hole Mole
In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, and Hole Mole. Refrigerate before serving with crackers.
Grilled Mole Corn Dip
2 cans sweet corn, drained
1 large onion, chopped
1 jalapeno, diced
1 garlic clove, diced
1 cup mayo
1/2 cup sour cream
2 cups Monteray Rack cheese
1 can sliced black olives
2 T. sliced green onion
2 tsp. Hole Mole
Saute first four ingredients in a saucepan. Mix in remaining ingredients and place in oven on 400 degrees for 20 minutes until cheese is bubbling. Serve warm with chips.
1 large onion, chopped
1 jalapeno, diced
1 garlic clove, diced
1 cup mayo
1/2 cup sour cream
2 cups Monteray Rack cheese
1 can sliced black olives
2 T. sliced green onion
2 tsp. Hole Mole
Saute first four ingredients in a saucepan. Mix in remaining ingredients and place in oven on 400 degrees for 20 minutes until cheese is bubbling. Serve warm with chips.
Amie's Creamy Peppery Spread
1/3 cup minced arugula
1/3 cup minced radicchio
1 T. lemon juice
1 cup mayo
1 T. Amie's Garden
Stir all ingredients together in a small bowl. Add olive oil or more mayo depending on desired thickness. Place in refrigerator for 30 minutes or overnight. Serve chilled with crackers or on sandwiches.
1/3 cup minced radicchio
1 T. lemon juice
1 cup mayo
1 T. Amie's Garden
Stir all ingredients together in a small bowl. Add olive oil or more mayo depending on desired thickness. Place in refrigerator for 30 minutes or overnight. Serve chilled with crackers or on sandwiches.
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