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Recipes
Corn on the Grill
By mixem2@rogers.com
From allrecipes
- 5 cloves garlic, minced, or more to taste
- 1/2 cup butter
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 lime, juiced
- 2 tablespoons hot pepper sauce (such as Tapatio®)
- 6 ears fresh corn
Beef Sirloin Tip Roast with Mushrooms
By mixem2@rogers.com
"This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven
- 1 tablespoon vegetable oil
- 1 (3 pound) sirloin tip roast
- 4 (8 ounce) cans mushroom stems and pieces, drained
- 1 cup beef broth
- 1 envelope onion soup mix
- 3 tablespoons cornstarch
- 1/4 cup beef broth
Chicken with salsa and mushrooms
By mixem2@rogers.com
In a skillet, heat oil over medium heat
- 4 teaspoons olive oil
- 6 tablespoons sour cream
- 4 ounces shredded Cheddar cheese
- 2 cups fresh sliced mushrooms
- 1 (16 ounce) jar salsa
- 2 cups cooked white rice
- 8 ounces boneless chicken breast halves, cooked and diced
Grilled flank steak with tomato pesto
By mixem2@rogers.com
1 Combine Dijon, soy sauce, rosemary, chili powder and vegetable oil in a small bowl
- 1 tbsp Dijon mustard
- 2 tbsp soy sauce
- 1 tsp chopped fresh rosemary
- 1/2 tsp chili powder
- 2 tbsp vegetable oil
- 1/2 lb flank steak
- ROASTED TOMATO PESTO
- 2 cups cherry tomatoes cut in half
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 1 tbsp chopped garlic
- 1/4 cup chopped parsley
- 1/4 cup chopped coriander or mint leaves
- 1/2 cup grated Parmesan
CARIBBEAN JERK PORK TENDERLOIN
By mixem2@rogers.com
Unscrew tip of infuser, remove seal, and replace tip
- 1 3.5 oz. tube FRENCH'S® FLAVOR Infuser™ Caribbean Jerk
- 3 to 4 lbs. pork tenderloin or pork loin
Chicken Fajitas
By mixem2@rogers.com
From Simplerecipes.com web site
- 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
- Salt
- 2 Tbsp avacado, oil (any high smoke point oil)
- 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
- 3 bell peppers of various colors, sliced into 1/4-inch strips
- Marinade
- 2 Tbsp lime juice
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped cilantro
- Extras
- 8-12 flour tortillas
- Salsa
- Sliced avocado
- Sour cream
- Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar
HOISIN BARBECUED CHICKEN WITH GINGER GREEN ONION SAUCE
By mixem2@rogers.com
1 Thinly slice green onions
- 1 bunch green onions
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice-wine vinegar
- 1 tsp grated fresh ginger
- 1 whole chicken, 3 to 4 lbs
- 1 to 2 tbsp vegetable oil
- 1/4 tsp each salt and freshly ground black pepper
- 1/4 cup Hoisin sauce
- 1/4 cup barbecue sauce
Second to None Baked Basa
By mixem2@rogers.com
Directions Pre-heat the oven to 400 F
- 2 basa fillets (fresh or thawed)
- 2 teaspoons garlic powder
- 3 teaspoons oregano
- 1 ⁄4 cup shredded mozzarella cheese or 1⁄4 cup shredded Italian cheese blend
Becel Maple Mustard Salmon (Low Sodium)
By mixem2@rogers.com
Delicious with your favorite rice and vegetable side dishes
- 2 salmon fillets, bones removed (Or steel head trout)
- 1/4 cup Becel™ Salt Free margarine
- 1/4 cup pure maple syrup
- 4 tsp. Dijon mustard
- 1 tsp. low sodium soy sauce
Easy Glazed Pork Loin
By mixem2@rogers.com
Instructions Trim the fat from the roast, leaving only a quarter inch of fat on top at the most
- 4 lb centre loin pork roast
- 4 tbsp whole grain Dijon mustard
- 2/3 cup brown sugar
- salt and pepper to season