PRO TIP: Roast the chicken breasts using Original House, and then throughout the week, change up the flavor profile by sprinkling on different seasonings like Taste of Arizona or Asian Ginger.
Always Juicy Roasted Chicken Breasts
Ingredients
Method
- Heat oven to 350 degrees.
- Blot the chicken dry.
- On a sheet pan, spread out the chicken breasts and drizzle with olive oil, massaging gently into the chicken breasts to ensure even coverage.
- Sprinkle on the Original House Seasoning
- Bake chicken for approximately 12 minutes, or until done. (This varies by oven and chicken thickness).
Crockpot Chipotle BBQ Short Ribs
Ingredients
Method
- Cut yellow onion into small chunks and place in the bottom of the crock pot.
- Mix in ⅓ cup of BBQ sauce with the onions and seasoning.
- Add short ribs on top of the onions and cover with the remaining BBQ sauce.
- Cover and cook on low for approximately 7 hours.
Crockpot Honey Balsamic Dijon Chicken Recipe
Ingredients
Equipment
Method
- In a bowl, mix together the House Seasoning, Dijon mustard, honey, balsamic vinegar, and rosemary.
- Place the chicken in a crock pot and cover with the sauce.
- Cook on high approximately 4 hours (depends greatly on your crock pot).
Tomato and Quinoa Soup Recipe
Ingredients
Equipment
Method
- Warm the olive oil in a large pot over medium heat. Once the oil is heated (it will pull away from the sides) add the mixed veggies and TLC Original House Seasoning. Cook 5 minutes and add garlic, tomatoes and Rustic Italian Seasoning.
- Pour in the quinoa, broth and the water and add the bay leaf. Bring the soup to a boil, then partially cover the pot and reduce heat to a low simmer.
- Cook for 15 minutes, remove the lid, add the beans and chopped spinach. Continue simmering for 5 minutes or more, until the spinach has softened.
- Remove the pot from heat and remove bay leaf. Stir in the lemon juice and taste the soup. Add more seasonings if desired.
- Ladle into bowls and serve with grated parmesan on top.
Taste of Arizona Chicken Quesadillas
Ingredients
Equipment
Method
- CHICKEN
- Heat oven to 350
- Pat chicken dry with a kitchen towel.
- Coat with olive oil and rub in 2-3 T. TLC Taste of Arizona, Taco the Town, SoCalCilanro Lime, Spicy Cilantro Lime or Christy's Chile Lime. Feel free to combine various ones!
- Bake 15 minutes and remove from the oven.
- Let cool and chop finely.
- SAUCE
- Heat enchilada sauce in a small saucepan and add lemon juice and remaining seasoning. Let simmer 5 minutes.
- QUESADILLAS
- Heat butter in a skillet over medium heat.
- Add tortilla and layer cheese on top.
- Add chicken and some enchilada sauce.
- Let the cheese begin to melt and fold in half. Cook until all cheese is melted and the tortilla is golden brown.
- OPTIONAL: Top with salsa, sour cream, greek yogurt or guacamole. (these macros are NOT accounted for in the recipe).
Bacon Wrapped Asparagus
Ingredients
Equipment
Method
- Rinse asparagus and cut one inch from the end.
- Drizzle with olive oil and sprinkle with Lemon House.
- Heat oven to 350 degrees.
- Wrap each spear of asparagus with one-half piece of bacon.
- Bake for 20-25 minutes, switch oven to broil and broil until bacon is crispy.
Black Bean, Avocado and Corn Salad
Ingredients
Equipment
Method
- Cook corn and remove from the cob.
- Drain well and rinse well if using canned tomatoes, beans and corn.
- Combine all the other ingredients in a bowl and mix well.
- Refrigerate at least 30 minutes.
- TIP: Add the avocado just before serving
Simple Roasted Veggies Recipe
Ingredients
Equipment
Method
- Peel (If necessary) all of the vegetables and cut into large chunks.
- Heat oven to 425 degrees.
- Toss veggies in olive oil and seasoning
- Roast in oven approximately 35 minutes or until fork tender.
- Remove from oven, sprinkle with more seasoing (if necessary, according to personal refrnce) and serve!
