Boca Sassy Chik’n Sandwich

Posted in Lunch, Recipes, Uncategorized

Organic Grilled Black Bean Burger

 

Ingredients:

 

  • 2 frozen BOCA  Meatless Original Chik’n Patties
  • 2 tsp Roland Dijon Mustard
  • 2 tsp Horseradish Sauce
  • 2 Lettuce Leaves
  • 4 Slices Italian Bread, Toasted
  • 4 Tomato Slices

Directions: Microwave patties as directed on package. Mix mustard and horseradish sauce until well blended. Place lettuce on 2 of the toast slices; top evenly with tomatoes, patties and mustard mixture.  Cover with the remaining toast slices.

Serves 2

Mulay’s Sausage Stuffing

Posted in Dinner, Lunch

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Even though this recipe calls for Hot Italian Sausage…it actually isn’t that spicy. It just kicks up the flavor a bit.

You’re gonna need:

  • 2 lbs of Mulay’s ground Hot Italian Sausage (yum!)
  • 2 lbs of Ground Beef
  • 1 chopped yellow onion
  • 4 sticks of celery, chopped
  • 4 tablespoons of butter
  • 4 cups of chicken broth
  • Salt, pepper and 1 tsp of sage (if you want)
  • 1 bag of corn bread stuffing

Okay, so preheat your oven to 350°. Then, in a large skillet cook the sausage and beef until fully cooked. Drain and set aside. In the same skillet sauté the onion and celery in the butter, until tender. Add 1 cup of the chicken broth and let it simmer for about 5 minutes. In a large bowl, combine the meat mixture with the sauté mixture and mix well. Add the stuffing cubes and remaining chicken broth. Mix everything together (told ya, you needed a large bowl), add salt and pepper (a sage if you’ve got it) and stuff that turkey! No turkey? Well you can bake it by itself, in a baking dish for an hour (inside the turkey the whole time the turkey is in the oven). Enjoy!

Mango Black Bean Quinoa Salad

Posted in Lunch

  • 1 cup uncooked quinoa (yields 3 cups cooked)
  • 1 mango, diced
  • 1 small red onion, diced
  • 1 red pepper, diced
  • ½ jalepeno pepper, seeded, thinly diced
  • 1 can black beans, drained and rinsed
  • 4 TBSP olive oil
  • 2 TBSP red wine vinegar
  • 1 TBSP honey
  • ½ lemon, juiced
  • Fresh cilantro, chopped
  • Salt and Pepper

Directions:
First, cook the quinoa according to package directions and let cool. In a large bowl, mix together quinoa, mango, red onion, red pepper, jalepeno pepper and black beans. In a smaller bowl, whisk together the olive oil, vinegar, honey, lemon juice, cilantro, salt and pepper for the dressing. Pour dressing over the quinoa mixture and stir. Refrigerate for 30 mins and serve!

Kerrygold Grilled Sandwich

Posted in Lunch

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What you’ll need:

  • 2 slices of Whole Wheat Bread
  • 2 teaspoons of Roland Mango Chutney
  • A few dashes of Hot Sauce
  • 3 ounces of Kerrygold Aged Cheddar, cut into thin slices
  • 1 tablespoon of Cilantro Leaves, chopped
  • 1 tablespoon of Kerrygold Pure Irish Butter, softened

Okay so spread half of the softened butter onto one side of one slice of bread. Lay bread slice, buttered side down, onto a warm nonstick frying pan over medium heat. Top the bread slice with chutney, a few drops of hot sauce, cheese slices and sprinkle with cilantro. Cover with second slice of bread and press down to keep the sandwich together. Spread the other half of the softened butter onto the bread slice, on top of the sandwich. Turn over after a few minutes to brown the other slice of bread, and until the cheese is melted. Pull from heat, carefully transfer the sandwich on a plate and slice in half. If you’re fancy, you could use a Panini press too. Makes 1 delicious sandwich.

Sloppy Jones

Posted in Lunch

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This sloppy Joe recipe is a crowd favorite. We like to use small Hawaiian Bread rolls to make easy 3-bite appetizers. Messy and delicious, just like how we remember.

What you’ll need:

  • 1 lb. of Grass-Fed Ground Beef or Ground Turkey
  • 1 white Onion, chopped
  • 1 Green Pepper, chopped
  • 1 cup of Randy Jones BBQ Sauce
  • 1 package of King’s Hawaiian Snacker Rolls

Saute the ground meat and veggies until cooked through. Add the sauce and cook until everything is heated through. Serve on the Hawaiian bread rolls and enjoy!

BBQ Chicken Ranch Salad

Posted in Lunch

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Ingredients:

  • 4 boneless, skinless chicken breasts (about 1 lb) or you can use pre-cooked chicken strips.
  • 1/3 cup of Randy Jones BB Q Sauce
  • 1 (10 ounce) package of mixed salad greens
  • 1 medium tomato, chopped
  • 1 avocado, chopped
  • 1 cup of shredded cheddar cheese, divided
  • 1 small red bell pepper, cut into strips
  • 1 cup of whole kernel corn, drained
  • ½ cup of canned black beans, rinsed
  • ½ cup of sliced black olives
  • 1 green onion, sliced
  • 1 cup of Litehouse Ranch dressing mixed with ¼ cup of Randy Jones BBQ Sauce

First, brush both sides of the chicken breasts with BBQ sauce and grill, about 6 minutes on each side, or until the chicken is fully cooked (juices are clear). In a large bowl, combine lettuce, tomato, avocado, ½ cup of cheese, red pepper, corn, black beans, olives, and green onions. Toss together. To serve, divide the lettuce mixture onto 4 plates, and top with sliced chicken. Drizzle the salad with the ranch/bbq sauce mixture and sprinkle with remaining ½ cup of cheese. Enjoy!

Brie & Fontina Panini

Posted in Lunch

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This gourmet Panini recipe for two is sweet and gooey. Add a salad and you got yourself one delicious meal.

What you’ll need:

  • 2 Alexia ciabatta rolls
  • 1 tbsp melted butter
  • ¼ cup of Grandma Hoerner’s Pepper Jelly
  • 2 oz Brie cheese, rind removed, thinly sliced
  • 2 oz Fontina cheese, thinly sliced

Brush both the cut and crust sides of the rolls with butter. Place on a work surface, crust side down. In a microwave, warm the Pepper Jelly on High for 30 seconds. Spread evenly over both cut sides of the rolls. On the bottom halves, evenly layer with Brie and Fontina cheeses. Cover with the top halves and press gently to pack. Place sandwiches in the Panini grill and close the top plate. Gook until golden about 3-4 minutes. Enjoy!

Recipe compliments of: Tiffany Collins, 200 Best Panini Recipes

Apple Pasta Salad

Posted in Lunch

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What you’ll need:

  • ¾ cup of Blilrown Sugar
  • ¾ cup of White Granulated Sugar
  • ½ box of Dr. Oetker’s Organic Vanilla Cake Mix (divided into thirds)
  • 1 stick of Butter, melted
  • 1 tsp Cinnamon
  • 6-7 large Granny Smith Apples (cored and sliced thin)

Preheat your oven to 350°. Mix the brown sugar, granulated sugar and cinnamon in a small bowl. Divide into thirds and set aside. Using a round 2 quart baking dish, place 1 layer of sliced apples so that the bottom of the dish is covered. Sprinkle 1 part of the sugar/cinnamon mixture and then 1 part of the cake mix. Pour half of the melted butter over the first layer. Repeat again with the 2nd layer. For the 3rd layer, use the remainder of the apples and then the remainder of the sugar/cinnamon mixture and cake mix. Bake at 350° for 45 minutes. Serve with Alden’s Organic Vanilla ice cream. Yum!

Brie, Apple, & Arugula Quesadilla

Posted in Lunch

What’s better than seasonal crisp apples? Seasonal crisp apples covered in cheese! You’ve got to try this easy peasy recipe:

What you’ll need:

  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of apple cider
  • 3 (10-inch) flour tortillas
  • 1 Fuji apple, cored and cut into ¼ inch slices
  • 3 cups of spicy arugula
  • 1/3 teaspoon of fresh ground black pepper
  • 6 ounces of Brie cheese, rind removed and cut into ¼ inch thick slices

Combine mustard and cider in a small bowl and stir well. Heat a large nonstick pan over medium heat. Spread each tortilla with about 1 ½ teaspoons of the mustard mixture. Put 1 tortilla, mustard side up, in the pan and arrange a third of the cheese slices over half of the tortilla. Cook for about 1 minute or until the cheese begins to get gooey. Put one third of the sliced apples over the cheese and top with 1 cup of the arugula. Sprinkle with a little black pepper and gently fold the tortilla in half. Cook for 2 minutes on each side or until golden brown. Repeat with the other 2 tortillas and cut each quesadilla into 4 wedges. Hello, yummy. We are hungry and it’s a pleasure to meet your acquaintance.

Chicken Lettuce Wrap

Posted in Lunch

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What you’ll need:

  • 2 cups of Cooked Chicken, skin removed and shredded
  • 1 bunch of Green Onions, chopped
  • 1 Green Apple, Cored and chopped
  • 1/2 cup of Roland Hoisin Sauce
  • 1 1/2 teaspoons of Roland Rice Vinegar (unseasoned)
  • 1/2 cup Walnuts, chopped
  • 12 Butter Lettuce Leaves

Combine chicken, green onion, apple, Hoisin Sauce, rice vinegar and walnuts in a bowl. Lightly toss. Spoon ? cup of the chicken mixture into the center of each lettuce leaf. Fold over. Serve with extra Hoisin sauce for dipping.