by Mike Egrie | Aug 10, 2020
Sheet-Pan Shrimp with Mango Pepper Sauce & Jasmine RiceIngredients1 large yellow bell pepper½ ripe mango, peeled and coarsely chopped1 tbsp rice vinegar2 ½ tbsp packed fresh cilantro plus additional sprigs for garnish (optional)1 lb raw 21-25 count...
by Mike Egrie | Aug 3, 2020
Grilled Romaine Salad Sun Dried Tomato Lemon VinaigretteIngredients18 oz Wholesome Pantry™ organic romaine hearts, halved lengthwise2 lemons, halved crosswise2 medium zucchini, halved lengthwise⅓ cup cup julienne-cut sun-dried tomatoes2 tbsp white wine vinegar1...
by Mike Egrie | Jul 24, 2020
Peachy Chipotle SalsaIngredients2 cups diced ripe white peaches¾ cup fresh lemon juice ½ cup red onion diced½ cup red bell pepper diced¼ cup canned chipotle chili peppers, seeded and minced1 ½ tsp minced garlic 1 ½ tsp toasted and crushed...
by Mike Egrie | Jul 24, 2020
Grilled Cajun Pork TenderloinIngredients2 ½ tbsp olive oil, divided1 ½ tbsp cajun spice rub seasoning2 ½ tsp fresh lemon juice1 Chairman’s Reserve pork tenderloin (about 1 1/2 pounds)1 head garlic 1 ¼ tsp Chopped fresh thyme leaves plus...
by Mike Egrie | Jul 20, 2020
Key Lime ChilaquilesIngredients8 (6-inch) yellow corn tortillas8 oz Frontera® key lime taco skillet sauce12 large eggs1 large avocado, peeled, pitted and sliced¼ cup crumbled queso fresco¼ cup loosely packed fresh cilantro leavesLime wedges for garnish...
