Easy Chicken Enchilada



8 oz pork chorizo sausage, casings removed
1 medium onion, finely chopped
1 lb. boneless, skinless chicken
1-2 tsp. Southwest Seasoning Mix (Our Pantry line – to taste)
2 cups green or red enchilada or taco sauce

8 corn tortillas
1 ½ c. shredded Monterey Jack cheese
1/4 c. chopped fresh cilantro
2 plum tomatoes, seeded and diced
1 small onion

Flatten chicken breasts with Meat Tenderizer to ensure even cooking on Large Cutting Mat. Place in Everyday RockCrok. Sprinkle with Southwest Seasoning Mix. Cover and microwave for 8 minutes or until chicken is cooked through. Remove chicken from pan and place in Medium Stainless Steel Bowl. Shred chicken with Salad Choppers.
Preheat oven to 400°F (200°C).
Add chorizo to RockCrok (right in the juice from the chicken) and cook over medium heat 7-9 minutes or until cooked through, breaking into crumbles with Mix ‘N Chop. Add onion to chorizo in Skillet; cook 3-4 minutes or until softened, stirring occasionally.
Stir in chicken and enchilada sauce; bring to a simmer. Slice tortillas into thin strips with Forged Cutlery Santoku Knife; add to Rockcrok and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted.
Quarter small onion. Place in Manual Food Processor with cilantro and tomatoes. Spread over casserole.

Yield: 12 servings

Strawberry Spinach Salad




1 lemon
2 tbsp (30 mL) white wine vinegar
1/3 cup (75 mL) sugar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) poppy seeds


1/2 medium cucumber
1/4 small red onion
1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L)
8 oz (250 g) fresh strawberries, hulled and quartered
1/4 cup (50 mL) sliced almonds, toasted
1. For dressing, zest lemon to measure 1/2 tsp (2 mL). Juice lemon to measure 2 tbsp (30 mL). Combine zest, juice, vinegar, sugar, oil and poppy seeds in small mixing bowl; whisk until well blended.
2. Score cucumber lengthwise; remove seeds using The Corer™. Using Simple Slicer on #2 setting, slice cucumber and onion. Cut cucumber slices in half.
3. Place spinach in large serving bowl. Add cucumber, onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve immediately.
Yield: 10 servings of 1 cup

Bacon Wrapped Onion Rings with Sriracha Mayo Dipping Sauce



1 pack Bacon
4-5 Sweet Onions
2 T Black Pepper
1/2 cup Sriracha Hot Sauce
2 T Mayo
1 tsp Lime Juice

Cooking Directions

1. Cut onions into 1 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring.
2. Brush onion with hot sauce.
3. Wrap each onion ring with bacon and secure with a skewer or toothpick.
4. Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250-350 degrees.

To make the spicy sriracha mayo, combine 2 T of mayo, 1 T of sriracha sauce, and 1 tsp of lime juice. Mix well.

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce



For the mushroom mixture:
2 tablespoons butter or oil
1 small onion, diced
8 ounces mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 bunch kale, chopped

For the cauliflower sauce

1 tablespoon butter or olive oil
2 cloves garlic, chopped
6 cups cauliflower (1 small head or 1 12 ounce bag)
2 cups vegetable broth or water
1/2 cup gorgonzola or other blue cheese
salt and pepper to taste
1/2 cup milk

For the lasagne roll ups

9 lasagne noodles, cooked
2 cups ricotta
1/2 cup parmigiano-reggiano (parmesan), grated
1 cup mozzarella, shredded


For the mushroom mixture

1. Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.
2. Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
3. Add the wine and deglaze the pan.
4. Add the kale and cook until tender, about 10 minutes

For the cauliflower sauce

5. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
6. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
7. Puree in a blender or food processor until smooth.
8. Return to heat, mix in the cheese, season with salt and pepper to taste, add enough milk to bring sauce to a saucy consistency and cook until the cheese has melted.

For the lasagne roll ups

9. Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
10. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9×9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
11. Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes.

Option: If you are not a fan of blue cheese use parmigiano-reggiano (parmesan) or romano or asiago instead.
Option: Replace the kale with swiss chard, spinach (either fresh of frozen), or other green leaf vegetable.
Option: For vegan use vegan cheeses or replace the gorgonzola and parmesan with nutritional yeast and omit the mozzarella.

Lasagna Roll Ups



8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 – 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste


Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn’t recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don’t dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 – 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).