Queso Smothered Chicken

Ingredients

• 1 bottle Lawry's Baja Chipotle (or Mesquite) 30 minute marinade
• 4 boneless chicken breast (8 thin-sliced)
• 1 tbsp olive oil
• 1 cup orzo
• 2 cups chicken broth
• 2 tbsp tomato paste
• 2 tsp southwest seasoning or chili powder
• 8 oz velveeta (diced) or jarred queso
• 10 oz can diced tomatoes & green chilies (or homemade pico style salsa)

Directions

1. Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
2. While the chicken is grilling prepare the orzo.
3. Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned.  Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.
4. Combine diced tomatoes & green chiles (undrained) and Velveeta in a medium bowl.  Heat on HIGH in the microwave in 30 second intervals until cheese is melted.
5. To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.

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Original recipe: The Plain Chicken

Posted by Emilee

Chimichurri Sauce

Ingredients

• 1 cup flat-leaf parsley, firmly packed
• 3 cloves garlic, FRESH
• 2 tbsp oregano, FRESH
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tsp lemon zest, optional
• pinch red pepper flakes, optional
• salt

Directions

1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.
2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest (if using).
3. Season with salt and a pinch of red pepper flakes (if using)

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Original recipe: unknown

Posted by Emilee

Philly Cheesesteak Stuffed Peppers

Ingredients

• 8 bell peppers, colors of your choosing
• 1 lb ground beef
• 1 1/2 cup brown mushrooms, sliced
• 1 small onion, sliced
• 1 cup beef broth
• 1/4 cup Worcestershire sauce
• 2 cups mozzarella cheese, shredded
• 2 tbsp olive oil, divided
• 1 tbsp butter, optional

 Directions

1. Preheat oven to 400 degrees. De-seed the bell peppers through the stem. Place them upright in a baking dish. (It may be helpful to cut the tips off the bottoms so they stand up on their own). Brush the peppers with olive oil, and season with salt & pepper. Bake, covered with foil, for 10 minutes. Remove from oven, but keep oven on.
2. In a small mixing bowl, combine beef broth and Worcestershire sauce.
3. Meanwhile, heat a drizzle of olive oil in a saute pan over medium heat. Brown ground beef (season with salt, pepper, and garlic powder if desired), remove from pan and set aside. Add butter to pan, saute mushrooms and onions until tender (season with salt and pepper if desired).
4. Add beef back into pan. Stir to combine. Add sauce mixture to pan. Let simmer 5 minutes.
5. Spoon mixture into the bell peppers. Add mozzarella cheese on top. Be generous! Cover with foil and bake for an additional 15 minutes, or until cheese is melted.
6. Serve with rice and chipotle mayo for some extra zing!

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Original recipe: A combination of a few different sites
Posted by Emilee