1 tablespoon of jalapeno pepper with garlic, minced
¼ cup chopped fresh cilantro
½ cup of mild giardiniera
¼ cup vegetable oil
1/3 cup cider vinegar
1/3 cup fresh orange juice
¼ to ½ teaspoon salt
Lettuce leaves
Garnish: fried plaintains
Remove shell from lobsters, keeping claw meat intact. Thinly slice
tail meat. Combine oranges and next 10 ingredients in a large bowl.
And lobster, tossing until well blended.
Spoon mixture into lettuce-lined martini glasses or small bowls.
Garnish, if desired.
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
½ cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8 ounce) container sour cream 1 (8 ounce) bottle spicy hot
giardiniera
Toppings: diced tomato, chopped avocado, chopped green onions,
sliced ripe olives, chopped cilantro.
Stir together first 5 ingredients. Spoon chicken mixture evenly over
each tortilla, and roll up. Arrange in a lightly greased 13x9 inch
baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350 degrees for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas,
and sprinkle with toppings.
4 (4 ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
½ teaspoon salt, divided
½ teaspoon black pepper, divided
2 small zucchini, halved lengthwise
2 plum tomatoes, halved lengthwise
2 plum tomatoes, halved lengthwise
2 green onions ½ cup of chunky giardinara
2 tablespoons red wine vinegar
2 teaspoons bottled minced garlic
Cooking spray
1 tablespoon commercial pesto
Oregano sprigs (optional)
Prepare grill or broiler.
Sprinkle steaks with ¼ teaspoon salt and ¼ teaspoon pepper.
Combine ¼ teaspoon salt, ¼ teaspoon pepper, zucchini, and next 5
ingredients (zucchini through garlic.) in a large zip-top plastic
bag. Seal and shake to coat.
Place the tenderloin steaks on grill rack or broiler pan coated with
cooking spray. Cook for 4 minutes on each side or until desired
degree of doneness. Place the zucchini and yellow squash on grill
rack or broiler pan coated with cooking spray; cook 3 minutes on
each side or until tender. Place the tomato and onions on grill rack
or broiler pan; cook 2 minutes or just until tender.
Coarsely chop the vegetables, and place in a bowl. Add pestop;
giardinara, and stir gently. Serve with steaks. Garnish with
oregano, if desired.
