Recipes

Chopped CHIC’KEN Fajita Burrito

Ingredients:

Instructions:

• For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
• Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
• For the rice, in a medium pot, add washed and drained rice, 2 cups water and butter or oil. Heat to high until the rice starts to boil, then reduce heat to low and cover. Cook for 12-15 minutes or until rice is fully cooked.
• Strain black beans, chop cilantro and cut onion into small dice.
• Warm a large tortilla. Set the tortilla on a large piece of foil and parchment paper on top. 
• For the burrito add 1 cup cooked rice, 1/2 cup CHIC’KEN cooked, 1/4 cup black beans, onion and cilantro and cheese.
• Roll tortilla and then wrap burrito in parchment/foil combo.

Quinoa Salad with CHIC’KEN Chopped Fajita

Ingredients:

Instructions:

1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
2. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
3. For the quinoa, in a separate medium pot, fill 3/4 full of water and a large pinch of salt. Boil water then add rinsed quinoa. Cook until al dente then strain. Set aside and make sure it is fully drained before you add it to marinade.
4. For the dressing, in a large mixing bowl, add the olive oil. Dice garlic fine and add salt and mash together, then add to bowl and mix into oil. Add apple cider vinegar, lemon juice and sea salt and mix.
5. For the salad, cut two small slices of the onion and dice. Add to bowl and mix. Dice cucumber, apple, and cilantro. Add to bowl. Add cranberries to bowl and stir.
6. Add 1/2 of the RollinGreens Chopped Fajita CHIC’KEN and cooked quinoa to bowl and mix.
7. Allow it to cool for 5-10 minutes in the refrigerator.

Milo’s Sweet Tea Wings

Prep Time: 4 hours 30 minutes

Cook Time: 40 minutes

Ingredients:

Instructions:

1. In a medium bowl whisk together Milo's Famous Sweet Tea and 2 teaspoons garlic salt; set aside. Place chicken wings in a large shallow dish. Pour Milo’s marinade mixture over chicken; cover and refrigerate for 4 - 8 hours.
2. Preheat oven to 425ºF. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
3. In a bowl, combine cayenne, garlic powder, chili powder, garlic, paprika, remaining garlic salt, lemon pepper, brown sugar, and baking powder. Sprinkle spice mixture over chicken and toss until evenly coated.
4. Arrange wings on the greased baking sheet. Bake 25 to 40 minutes, turning half way through, until skin is browned and tips are crispy. Serve warm.

Cidrines Bruschetta

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients:

• 2 loaves of Pan Sobao, cut into 1/2 inch slices
• 8 plum tomatoes diced
• 1 cup chopped fresh basil
• 1/2 red onion chopped
• Ground black pepper to taste
• 1/4 cup balsamic vinegar
• Butter to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Combine tomato, basil, red onion, and balsamic vinegar in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
3. Arrange Pan Sobao bread on a baking sheet. Spread butter on each slice. Place in oven, and bake until well toasted, approximately 5 minutes.
4. Remove the Pan Sobao bread from the oven and transfer it to a large serving platter. Let the bread cool for 3 to 5 minutes. Spoon the tomato mixture generously onto each slice and serve. Optional: Drizzle additional balsamic vinegar over the topped slices.
5. Enjoy!