Page 21 - 3-27-15 Friday's Edition

Recipes
Final Four
M e n u
Grilled Chicken Tacos
1 tablespoon vegetable oil
1 tablespoon fresh lime juice 1 tablespoon Old El Paso taco
seasoning mix (from 1 oz. pack)
2 boneless skinless chicken breasts 1 can (15 oz.) Progresso black beans,
drained, rinsed
1/3 cup Old El Paso Thick ’n
Chunky salsa
2 tablespoons chopped fresh cilantro
8 Old El PasoTM flour tortillas for soft tacos & fajitas
DIRECTIONS: Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and 1 tablespoon taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Remove from heat; cover and keep warm. Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.
Expert Tips: If you like, top these with sour cream and shredded Cheddar cheese. Save re- maining taco seasoning mix for another use.
From Tonia Turner
The Final Four is narrowing down, but everyone is still waiting for that spectacular slam dunk during the finale. And whether you’re rooting for one of the Final Four contenders, or your bracket got busted a long time ago, you’ll need a great menu and to seal the deal.
So, go ahead... slam dunk the competition and score big with this game winning menu!
Grilled Chicken Sandwiches With Chipotle Mayonnaise
1⁄4 cup grated Parmesan cheese
2 tablespoons Old El Paso taco seasoning mix
(from 1 oz. package)
4 boneless skinless chicken breasts
4 slices pepper Jack or Monterey Jack cheese 8 Pillsbury Oven Baked frozen crusty French
dinner rolls
1⁄4 cup chipotle or regular mayonnaise, if desired 8 leaves leaf lettuce
1⁄4 cup Old El Paso Thick 'n Chunky salsa
DIRECTIONS: Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mix- ture. Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot. Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll.
Expert Tips: Try serving this sandwich buffet-style at a party and let guests create their own sandwiches.
Grilled Chicken And Bacon Ranch Pizza
Cheddar-Garlic Crust
21⁄2 cups Original Bisquickmix
1⁄2 teaspoon garlic powder
1⁄2 cup shredded Cheddar cheese (2 oz.) 1⁄2 cup very hot water
Topping
1/3 cup ranch dressing
1 cup chopped or cubed rotisserie chicken
1⁄2 cup chopped, seeded plum (Roma) tomato 1/3 cup real bacon bits package
4 medium green onions, sliced
1 cup shredded mozzarella cheese
1⁄2 cup shredded Cheddar cheese
DIRECTIONS: Heat gas or charcoal grill for indirect cooking and medium heat. Generously spray 18x18-inch piece of heavy duty foil with cooking spray.* To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir together, Bisquick mix, garlic powder and cheese. Stir in water just until dry ingredients are moistened. Lightly knead dough in bowl 10 times. Place dough on sprayed foil; starting at center, press into a 12-inch round. Place on large cookie sheet to carry to grill. Place crust on grill, foil side down. Cook covered 1 to 3 minutes or until bottom of crust is light golden brown. Do not over cook. Remove from grill to cookie sheet. Spread dressing over dough to within 1-inch of edge. Top evenly with remaining ingredi- ents (do not make thicker in center or center won't get done). Carefully place pizza on grill, foil side down. Cook covered, 8 to 10 minutes or until bottom of crust is deep golden brown and cheese is melted. Carefully place on cookie sheet.
Expert Tips: *If you don't have heavy-duty foil, which is great for grilling, use a double layer of regular foil.
Final Four Basketball Cake
DIRECTIONS: To make the best basketball cake ever, start with your favorite cake recipe. You can use both layers, or just one (stick the second layer in the freezer for another time). The key to making a bas- ketball cake, besides the cake, is knowing what the lines on a basketball look like. That’s actu- ally the hardest part, but these tips should help.
You’ll need, in addition to a fabulous cake, some orange and some brown candies. Reeses Pieces work the best for a bas- ketball cake because you only have to pick out (and eat) the yellow ones.
Next, make your cake and let
it cool completely. You want to frost the cake with a very thin layer of orange frosting (prepack- aged or use white or butter cream frosting and color with orange food coloring); just enough so the candies stick. Once the cake is frosted, draw the lines on with a butter knife. If you make a mistake, blend in the frosting and start again. Stick the brown candies along the lines you’ve drawn in the frosting. Then fill in the rest with orange candies. If the frosting dries too much, dab a bit on the candy pieces in the left over frosting before sticking.
FRIDAY, MARCH 27, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B