2 Pounds Ground Beef
1 (1.25 Ounce) Package Taco Seasoning Mix
1/4 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Onion
4 Slices Pepperjack Cheese
2 Tablespoons Salsa
2 Tablespoons Sour Cream
6 Hamburger Buns
Preheat grill for high heat.
In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties.
Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.
Save by using Ortega Taco Seasoning and Serve with Fresh Green Beans.
3 Tablespoons Soy Sauce
3 Tablespoons Brown Sugar
2 Tablespoons Sherry
1 Tablespoon Sesame Oil
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Garlic Powder
4 Skinless, Boneless Chicken Breast Halves - Cut Into 2 Inch Pieces
1 (20 Ounce) Can Pineapple Chunks, Drained
Skewers
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Save by using Fresh Golden Pineapple and Serve with Mueller's Pasta.
4 (4 Ounce) Links Hot Italian Sausage
1 Green Or Red Bell Pepper, Halved And Seeded
1 Small Onion, Peeled And Cut In Half Crosswise
2 Teaspoons Olive Oil
Pepper To Taste
Salt To Taste
1 Tablespoon Olive Oil
4 (6 Inch) Sandwich Rolls, Split And Toasted
Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Save by using Fresh Green Peppers and Serve with Birds Eye Steamfresh Rice.
1/2 Cup Chopped Walnuts
1 Bunch Spinach, Rinsed And Torn Into Bite-Size Pieces
1/2 Cup Dried Cranberries
1/2 Cup Crumbled Blue Cheese
2 Tomatoes, Chopped
1 Avocado - Peeled, Pitted And Diced
1/2 Red Onion, Thinly Sliced
2 Tablespoons Red Raspberry Jam (With Seeds)
2 Tablespoons Red Wine Vinegar
1/3 Cup Walnut Oil
Freshly Ground Black Pepper To Taste
Salt To Taste
Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
Save by using Grape Tomatoes and Serve with Joseph Campione Garlic Bread.
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