1 cup Citrus Balsamic Vinaigrette (recipe follows)
1 cup Chipotle Ranch Dressing (recipe follows)
2 cups cooked Fajita-marinated chicken (recipe follows)
Tortilla Strips (recipe follows)
1 large bag salad greens or red tipped lettuce (8 cups mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
3 large tomatoes, diced
1 (15 oz) can black beans, drained
1 (15 oz) can Green Giant Mexicorn, drained
1 (4 oz) can diced Ortega green chiles (optional)
1 (8 oz) package Avo Classic guacamole
1 1/2 cups shredded cheese use half Cheddar and half Monterey Jack cheese (3/4 cup each)
Salt and pepper (optional, to taste)

Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.

Prepare marinade and let chicken marinade at least 2 hours.

Shortly before serving assemble salad:
Cook marinated chicken as directed.

Prepare the tortilla strips.

Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste.

Drain the black beans and Mexicorn. If using mix the diced green chilies with the Mexicorn.

Add beans and corn to salad greens. Add the shredded cheeses. Add cooled diced chicken pieces. Toss with desired amount of the Citrus Balsamic Vinaigrette Toss in the tortilla strips, saving a large handful for the top. Toss gently to mix well.

Add deep fried tortilla strips to the salad immediately before serving so that they stay crisp.

Serve with guacamole and Chipotle Ranch Dressing

CITRUS BALSAMIC VINAIGRETTE

1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/2 teaspoon orange zest
pinch of ground nutmeg

Whisk ingredients in a pan over medium-high heat just until the sugar has melted. Refrigerate until ready to use

CHIPOTLE RANCH DRESSING

1 cup sour cream
1/2 cup buttermilk
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh basil
2 teaspoons chopped canned chipotle pepper
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Mix all the ingredients together in a bowl and adjust seasoning with salt and pepper if needed. Chill.

FAJITA MARINATED CHICKEN

2 boneless skinless chicken breasts
FOR THE MARINADE:*
1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke (optional)
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
dash onion powder

Combine all of the ingredients for the marinade in a small bowl. Pour marinade into resealable plastic bag with chicken breast and let marinate at least 2 hours.

WHEN READY TO COOK:
Preheat barbecue or stove top grill. Grill meat over medium to medium high for 4-5 minutes on each side, until done. Dice cooked chicken into bite sized pieces.

TORTILLA STRIPS
8 corn tortillas
oil (for frying)
salt

Cut a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips.

Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.
*TACO BELL CHICKEN FAJITA MIX
“Here is another “Super Secret” recipe, if you prefer for your Fajita Marinated Chicken.”

DRY INGREDIENTS:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
WET INGREDIENTS:
2 tablespoons oil
1/4 cup lime juice
1/3 cup water

Combine all of the dry ingredients in a small bowl. Add oil, lime juice and 1/3 cup water to mix ingredients for marinade.

Applebee’s Perfect Margarita Recipe

1 ¼ oz. Cuervo 1800 Reposado tequila

¾ oz. Cointreau

¾ oz. Grand Marnier

1 oz. sweetened lime juice

3 oz. sweet & sour mix

Directions

Applebee’s Perfect Margarita Recipe

Shake all ingredients over ice.

Strain into an ice-filled glass.

INGREDIENTS:

1 ounce Sauza Commemoritiva Tequila
1/2 ounce cointreau
1/2 ounce Presidente Brandy
1/2 ounce Rose’s lime juice
1/3 cup sweet & sour mix

PREPARATION:

Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side.

CHICKEN PIECES:

1 lb. raw chicken breast Cook chicken in oven at 325 degrees until done.

Cut into ½” cubes. Add to soup later.

===========================================================================

ORZO PASTA:

6 cups water In a pot, bring water and salt to a boil. Add pasta

½ lb. orzo pasta and cook for approximately 10 minutes. Strain pasta

¾ teaspoon table salt and flash cool in cold water. Drain off excess water.

Add to soup later.

SOUP RECIPE:

9 tablespoons flour In a pot, melt butter and stir in flour. Cook for 5 minutes

5 tablespoons margarine or butter minutes on medium heat. Stir often.

11 ½ cups water Add ingredients to pot and bring to a boil. Simmer

4 ½ tablespoons chicken base for 15 minutes.

½ cup lemon juice

½ tablespoons lemon zest

½ teaspoon kosher salt

¼ teaspoon white pepper

_____________________________________________________________________________________

1 ¼ cups whisked cracked eggs (6 eggs) Place eggs in a bowl. SLOWLY add hot broth and

2 cups hot soup broth whisk to combine. SLOWLY add back to pot and whisk to combine. Add slowly or eggs will curdle.

_____________________________________________________________________________________

2 tablespoons coarsely chopped sorrel Add ingredients to soup. Season to taste with salt

cooked orzo pasta and pepper.

cooked chicken pieces

Yields approximately 1gallon.

SOUPLANTATION & SWEET TOMATOES RECIPES!

If you are looking for Sweet Tomatoes & Souplantation recipes you have come to the right place. Who wants recipes for soup? I  hope you do. We have a great recipe for Chicken Soup and one for Cream of Broccoli plus more.  We are adding this brand new series and hope to bring you lots of Souplantation recipes!

Ingredients:

* 1 oz. Patrón Silver tequila
* 1/4 oz. Patrón Citrónge orange liqueur
* Pomegranate juice
* Lime squeeze

Preparation:

1. Pour Patrón Silver and Patrón Citrónge over ice.
2. Fill with pomegranate juice.
3. Finish with a squeeze of lime.

Ingredients

Chicken Noodle Soup

• 21/4 lbs whole chicken
• 30 grams chicken bullion
• 51/2 cups chicken broth
• pepper to taste
• 21/2 cups cooked noodles

Directions

1. Place chicken broth in a large pot and bring to a boil.
2. Add chicken, bullion, butter and pepper.
3. Cook until chicken is done (approximately 30 minutes).
4. Remove chicken from broth.
5. Take chicken meat off from bones and add back to broth.
6. Add 21/2 cups cooked noodles and mix thoroughly.
7. Return soup to medium heat and reheat if needed.
8. Ladle soup into individual warm soup bowls, serve and enjoy!
9. Refrigerate leftovers in an air-tight container.

Ingredients

1/2 lb ground beef

1-lb Velveeta

3/4 pkg Old El Paso taco seasoning

3/4 jar or 8 oz of Old El Paso taco sauce

1/2 can of tomato sauce (small can)

corn chips

Directions

Brown hamburger and drain

Mix all ingredients in crock pot

Cook on medium or high until cheese melts

Turn heat to low for serving

Ingredients

1 1/2 cup all-purpose flour
1/4 cup cold butter — cubed
1/4 cup cold shortening — cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs, lightly beaten
2 cups canned pumpkin
1 3/4 cup whipping cream
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions

Blend together flour, butter, shortening, and sugar with hands until mixture resembles small crumbs.
Add water and toss until mixed through.

Form the dough into a ball, then knead for 30 seconds.
Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out dough to an 11″ circle; place in a 9″ pie plate; trim off all but 1″ of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
Prick bottom of shell with fork and refrigerate for 1 hour.

Weight crust with beans or pie weights and bake in a 375 degree oven for 10 minutes.
Remove weights and bake an additional 5 minutes.

Gently beat together remaining ingredients and pour into prepared crust.
Bake in a 375 degree oven for 40 minutes, or until set.