• 1 cup onion diced
• 2 garlic cloves minced
• 1 poblano chili pepper sliced and diced
• 2 cups of pre-cooked salad shrimp
• 12 flour tortillas
• 8 ounces of mozzarellas cheese
• ½ teaspoon of ground chipotle pepper
• Salt and pepper to taste

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• 1/2 cup cornstarch
• 3/4 teaspoon salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon fine grind black pepper
• 3 large egg whites
• 2 cups (possibly more) shredded sweetened coconut
• 1 1/2 lbs chicken tenders
• vegetable oil (for frying)

1. Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; set aside.
2. Beat egg whites in medium size mixing bowl until frothy.
3. Place coconut in a shallow bowl.
4. Dredge chicken tenders in cornstarch mixture; shake off excess.
5. Dip chicken in egg whites, then press chicken into coconut.
6. Turn over and press into coconut again to coat both sides.
7. Heat oil in heavy skillet (oil should be about 2 inches deep – add more oil if needed) or deep fat fryer to 350º F.
8. Add chicken to the hot oil in batches.
9. Deep fry until cooked through, about 2 to 3 minutes.
10. Drain. Serve hot with Spicy Apricot Dipping Sauce.

• 1 cup Apricot Preserves.
• 2 tablespoons cider vinegar.
• 1-2 teaspoons hot pepper sauce.
• 1 teaspoon chili powder.
• 1 clove garlic, minced.

For Spicy Apricot Sauce Mix all ingredients together 

• 1/4 lb. lean ground beef
• ¼ lb. Italian sausage
• ½ onion, chopped
• ½ bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano leaves
• 1/2 (32 ounce) Jar Napa Valley Bistro – Porcini Mushroom Pasta Sauces
• ½ cup chicken broth
• 8 ounces package ziti pasta, cooked and drained
• Shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Small can of mushrooms

1. Preheat oven to 350 degrees F.
2. In a large skillet, cook ground beef, sausage, bell pepper onions, and garlic over medium-high heat for 6 to 8 minutes or until meat is browned and the vegetables are tender; stirring frequently.
3. Stir in spaghetti sauce, chicken broth, and oregano, red pepper flakes, salt and pepper.
4. Reduce heat and simmer for 10 minutes.
5. Stir 1 cup of the sauce into the cooked ziti noodles.
6. Spoon 1/2 of the ziti mixture into a pie plate or a medium size baking dish.
7. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
8. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
9. Cover and bake 30 minutes.
10. Sprinkle with remaining mozzarella and Parmesan cheese.
11. Return to oven and bake uncovered for 10 minutes or until heated through.

• 1/2 cup of bacon bits (NOT Bacos) I used Hormel
• 1/2 cup mayonnaise
• 1/2 small onion, finely grated (I Just stuck the half in the blender)
• 1 1/2 tablespoons olive oil (I used Pecan)
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoons sugar
• 1 1/2 teaspoons brown mustard

Directions:

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• 2 lbs. Chuck Roast (or any roast you choose)
• Meat tenderizer
• 1 large onion sliced
• 2 garlic cloves minced
• 1 large bell pepper sliced
• 1 large can of mushroom or fresh mushrooms
• 1 package of dry Lipton Beefy Mushroom Soup or Beef or Onion Soup
• 6 rolls
• Grated mozzarella or provolone cheese

1. Slice roast into ½ inch slices until the entire roast is sliced. Lightly coat roast in meat tenderizer. Allow to rest at least 10 minutes.
2. To a skillet add sliced, onions, bell pepper, and garlic and begin to sauté add roast and mix well.
3. Cook until the meat is cooked and the vegetables are tender
4. Add mushroom and beefy mushroom soup mix well
5. Cook for 15 minutes until the mixture is heated through
6. Stuff rolls with meat and cheese
7. Heat in oven to melt cheese if you desire 

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