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Grilled Chicken Enchiladas

Grab your grill and make our top pick for Father's Day!

Course Entrees

Ingredients

• 1 teaspoon oil
• 8 ounces tomatoes crushed
• ½ cup chicken broth
• 1 tablespoon cilantro leaves
• ¼ teaspoon chipotle peppers chopped
• ½ teaspoon adobo sauce
• ¼ teaspoon cumin
• 8½ corn tortillas divided
• 2 tablespoons oil divided
• ⅜ teaspoons kosher salt divided
• ¼ teaspoon pepper divided
• ½ pound chicken tenders
• ½ cup sour cream
• 1 cup Miceli's Mexican Style Cheese shredded
• ¾ cup Miceli's Mild Cheddar Cheese shredded
• ⅓ cup avocados chopped
• 3 green onions sliced

Instructions

• Preheat your grill to 350°F, and grease a 9 x 13 inch baking dish with the 1 teaspoon of oil.
• Add the tomatoes, broth, cilantro, peppers, sauce, cumin, and the ½ tortilla to a blender, puree the mixture, and then add it to a pan over medium-high heat.
• Add the 1 tablespoon of oil, let it cook for about 6 minutes, and then add ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
• Add the tenders to the grill, let them cook for about 15 minutes, and then shred them.
• Add the sour cream, ½ cup of the Mexican style cheese, ½ cup of the cheddar, remaining salt, and remaining pepper.
• Set your broiler to high.
• Cook the remaining tortillas according to their package's instructions, divide the chicken mixture between them, and then roll them up.
• Add them to the baking dish, add the remaining oil, and then let them broil for about 3 minutes.
• Add the tomato mixture, remaining Mexican style cheese, and remaining cheddar, let them broil for about 1 minute, and then add the avocados and onions.

Notes

The chicken can also be boiled instead of grilled! Extra cheese is the way to dad’s heart.

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Veggie Burgers

But seriously, they're astounding!

Course Entrees

Ingredients

• ½ cup onion chopped
• 4 cloves garlic smashed
• 1⅓ cups carrots grated
• 1 cup yellow squash grated
• 1 cup zucchini grated
• 2 eggs beaten
• 2 tablespoons soy sauce
• 6 tablespoons soy butter
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ½ cup Miceli's Colby Jack Cheese shredded
• 2 cups oats
• ½ cup flour divided
• 6 tablespoons oil divided
• 6 pretzel buns
• 6 leaves butter lettuce
• 1 red onion sliced
• 12 ounces white mushrooms peeled & sliced

Instructions

• Preheat your grill to 400℉, and oil the grates.
• Add the onion, garlic, carrots, squash, and zucchini to a skillet over medium heat.
• Let the mixture cook for about 4 minutes, and then let it cool for about 5 minutes.
• Combine the eggs, sauce, butter, salt, and pepper, and then add the cheese, oats, and onion mixture.
• Refrigerate it for about 1 hour, and then roll it into discs.
• Add ¼ cup of the flour to a parchment-lined baking sheet, and then add the discs.
• Divide the remaining flour between them, add them to the grill, and then let them cook for about 4 minutes.
• Turn them over, add 1 tablespoon of the oil, and then let them cook for about 4 more minutes.
• Turn them over, and then add 3 tablespoons of the oil.
• Divide them between the buns, and then add the lettuce and red onion.
• Add the mushrooms and remaining oil to a skillet over medium-high heat, let them cook for about 5 minutes, and then add them to the burgers.

Notes

Heavily oil the grates to avoid sticking. We keep the grill lid open while maintaining the heat!

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Chimichangas

Cinco de Mayo wouldn't be the same without our Chimichangas!

Course Entrees

Ingredients

• 1 poblano pepper halved & seeds removed
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 3 pounds boneless chuck roast
• ¼ cup oil divided
• 1 cup beef stock
• 2 cups onion chopped & divided
• 2 cloves garlic grated & divided
• 2 plum tomatoes chopped
• 5 10-inch flour tortillas
• 1 cup Miceli's Mexican Style Cheese shredded
• 2 quarts oil

Instructions

• Preheat your oven to 450℉.
• Add the poblano to a foil-lined baking sheet, let it bake for about 10 minutes, and then chop it.
• Add the salt and pepper to the roast.
• Add 2 tablespoons of the oil to a Dutch oven over medium-high heat, and then add the roast.
• Let it cook for about 1 minute, turn it over, and then let it cook for another minute.
• Repeat this process once, and then reduce the heat to low.
• Add the stock, 1 cup of the onion, and 1 clove of the garlic, and then let it cook (covered) for about 2 hours.
• Shred it, and then reserve the cooking liquid.
• Add 2 tablespoons of the oil, the remaining onion, and the remaining garlic to a skillet over medium heat.
• Let the mixture cook for about 5 minutes, add the roast, and then let it cook for about 5 more minutes.
• Add the tomatoes, reserved liquid, and 1/2 cup of the poblano, and then let it cook for about 16 minutes.
• Divide it between the tortillas, add the cheese, and then roll them up.
• Add the remaining oil to a pot, bring it to 375℉, and then add the chimichangas.
• Let them cook for about 1 minute & 30 seconds, and then turn them over.
• Let them cook for about 1 more minute & 30 seconds, and then drain them.

Notes

Fold in the ends of the tortillas before rolling them to create the chimichanga look! Insert toothpicks throughout to secure them during cooking.

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Dump & Bake Pasta

Making pasta for dinner has never been this simple!

Course Entrees

Ingredients

• 1 teaspoon shortening
• 1 boneless skinless chicken breast halved
• 1 cup grape tomatoes halved
• 1 zucchini chopped
• ½ cup corn
• 3 cups penne
• ¼ cup basil leaves chopped
• 2 cloves garlic grated
• ½ teaspoon salt
• 2 cups Miceli's Mozzarella Cheese shredded and divided
• 3½ cups chicken broth

Instructions

• Preheat your oven to 425℉, and grease an 11 x 7 inch baking dish with the shortening.
• Bring a pot of water to a boil, reduce the heat to medium, and then add the chicken.
• Let it cook for about 21 minutes, drain it, and then chop it.
• Add the tomatoes, zucchini, corn, penne, basil, garlic, salt, and 1½ cups of the mozzarella, and then add the mixture to the dish.
• Add the broth, cover it with foil, and then let it bake for about 60 minutes.
• Add the remaining mozzarella, and then let it bake (uncovered) for about 3 minutes.

Notes

No need to cook the penne ahead! All pasta shapes and extra cheese are welcome.

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Thai Chicken Flatbread

Turn your favorite cuisines into your favorite flatbreads!

Course Entrees

Ingredients

• 1 tablespoon oil
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 boneless skinless chicken breast halved and pounded
• ½ cup roasted soy butter
• 2 teaspoons red wine vinegar
• 1 teaspoon ginger grated
• 1 clove garlic grated
• 2 teaspoons soy sauce
• 1 teaspoon chili sauce
• 4 tablespoons water
• 1 pound pizza dough
• 1½ cups Miceli's Mozzarella Cheese shredded
• 1 cup white bean sprouts
• ¼ cup carrots grated
• 2 green onions sliced

Instructions

• Preheat your oven to 475℉.
• Add the oil, salt, and pepper to the chicken, add it to a grill pan over medium heat, and then let it cook for about 4 minutes.
• Turn it over, let it cook for about 4 more minutes, and then chop it.
• Add the butter, vinegar, ginger, garlic, sauces, and water to a pan over medium heat, and then let them cook for about 1 minute.
• Roll the dough into a rectangle, and then add it to a foil-lined baking sheet.
• Add the butter mixture, mozzarella, chicken, sprouts, carrots, and onions, and then let it bake for about 9 minutes.

Notes

The roasted soy butter is a great alternative to peanut butter! Layer the mozzarella with the other ingredients to really lock them into place.

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Quinoa Salad

Complement your Quinoa with this unique set of flavors!

Course Entrees

Ingredients

• 1 cup tri-color quinoa
• ¼ cup garbanzo beans drained & rinsed
• 1 cup kale chopped
• 4 dates sliced
• 2 tablespoons dried cranberries
• 1 tablespoon Miceli's Parmesan Cheese grated
• 1 mandarin orange chopped
• 1 tablespoon mandarin orange juice
• 1 teaspoon mandarin orange juice
• 1 tablespoon red wine vinegar
• ¾ teaspoon ginger grated
• 1 clove garlic
• ⅜ teaspoons dijon mustard
• 2¼ teaspoons honey
• ⅜ teaspoons oregano
• ⅛ teaspoon coriander
• ⅛ teaspoon turmeric
• ⅛ teaspoon sea salt
• ⅛ teaspoon pepper
• 1 tablespoon oil
• 1 teaspoon oil

Instructions

• Cook the quinoa according to its package's instructions, rinse it with cold water, and then add the beans, kale, dates, cranberries, parmesan, and orange.
• Whisk together the juice, vinegar, ginger, garlic, mustard, honey, oregano, coriander, turmeric, salt, pepper, and oil, and then add the mixture to the salad.

Notes

Be sure to rinse the kale as well! This recipe makes one large portion.

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BLT

Our favorite version of a classic BLT!

Course Entrees

Ingredients

• 8 slices Italian bread
• 8 slices bacon
• 2 tablespoons Miceli's Romano Cheese shredded
• 1 cup mayonnaise
• 1 clove garlic grated
• ½ teaspoon lemon juice
• 1 teaspoon mustard
• ⅛ teaspoon sugar
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 2 leaves romaine lettuce halved
• 2 heirloom tomatoes sliced
• 2 avocados sliced

Instructions

• Set your broiler to high.
• Add the bread to a baking sheet, and then let it broil for about 1 minute.
• Add the bacon to a skillet over medium heat, let it cook for about 12 minutes, and then drain it.
• Combine the Romano, mayonnaise, garlic, juice, mustard, sugar, salt, and pepper.
• Divide the lettuce between 4 slices of the bread, and then add the Romano mixture, tomatoes, avocados, and bacon.

Notes

The toothpick on top makes it official! You can toast your bread however you’d like.

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Sheet Pan Shrimp Boil

All of the best Cajun components in one dish!

Course Entrees

Ingredients

• 1 teaspoon oil
• 1 pound baby potatoes
• 2 ears corn shucked
• ¼ cup butter
• 4 cloves garlic grated
• 1 tablespoon Old Bay seasoning
• 1 pound shrimp peeled & deveined
• 7 ounces smoked Andouille sausage sliced
• 1 lemon sliced
• 1 tablespoon Miceli's Parmesan Cheese grated
• 1 tablespoon parsley leaves chopped

Instructions

• Preheat your oven to 400℉, and grease a baking sheet with the oil.
• Bring a pot of water to a boil, and then add the potatoes.
• Let them cook for about 12 minutes, and then drain them.
• Bring another pot of water to a boil.
• Slice the corn into thirds, add it to the pot, and then let it cook (covered) for about 6 minutes.
• Remove it from the heat, let it sit for about 2 minutes, and then drain it.
• Combine the butter, garlic, and seasoning, and then add the shrimp, sausage, lemon, potatoes, and corn.
• Add the mixture to the sheet, add the parmesan and parsley, and then let it bake for about 14 minutes.

Notes

Rinse the baby potatoes off before boiling! You could substitute the Old Bay seasoning with Cajun, or make your own.

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