Simple Green Salad
10 oz. of shredded greens (a mixture of iceberg and romaine).
1 C. Chopped Fresh Tomatoes
½ C. Slices of Bermuda Onion
about 1 ¾ Cup LIZA JANES SASSY CILANTRO SAUCE.
Place all of the ingredients into a bowl and toss them with the desired amount of LIZA JANE'S SASSY CILANTRO DRESSING.
1 9 oz. Package of uncooked fresh tortellini
1 14.5 oz. Can drained stewed tomatoes.
1 14 oz. Can Artichoke hearts drained.
LIZA JANE'S SASSY CILANTRO SAUCE (amount as desired)
Cook the tortellini according to the package. Add the remaining ingredients to the simmering water for the last 5 minutes of the cooking time. Pour the mixture into a strainer. Place the mixture into a large bowl and toss it with LIZA JANE'S SASSY CILANTRO SAUCE. Serve it immediately!
Cheesy Mexican Pizza
1 Package of Pilsbury Pizza Dough
1 C. Refried Beans
1/2 cup LIZA JANE'S SASSY CILANTRO SAUCE
1½ C. black Beans
2 C. Shredded Monterey Jack Cheese
12 oz. Sliced Mushrooms
Layer all of the ingredients onto the pizza dough, in order as listed. Bake according to the instructions on the package. Serve immediately.
Marinated Chicken Breast
4, 6 oz. Skinless, Boneless Chicken breasts
2 Cups LIZA JANE'S SASSY CILANTRO SAUCE
Marinade the chicken for at least 20 minutes (the longer the better). I have even let them sit overnight in the refrigerator. Bar-B-Q until the edges are blackened and the chicken is thoroughly cooked. Serve immediately.
4 6oz. Fillets of Salmon
2 Cups water
LIZA JANE'S SASSY CILANTRO SAUCE (as desired)
Bring water to a boiling and then add the salmon. Reduce and simmer for approximately 7 minutes, or until the salmon flakes with a fork. Remove and chill the salmon. When ready to serve, drizzle LIZA JANE'S SASSY CILANTRO SAUCE over the top.
6 Ears of Corn
6 tbs. LIZA JANE'S SASSY CILANTRO SAUCE
Salt to taste
Black Pepper to taste
Loosen the husks around the cobs, but do not remove the husk as it protects the corn when cooking. Gently pull down the husks to expose the corn and the silk. Remove as much of the silk as possible. For each cob, coat the exposed corn with one tablespoon of LIZA JANE'S SASSY CILANTRO SAUCE. Now replace the husks back over the ears to cover the corn. Place the ears directly on the hot barbecue grill. Cook for about 20 minutes on the grill over medium-high heat, being sure to frequently turn the ears. Allow the husks to get nice and charred. Carefully remove from grill and let cool one or two minutes before serving.
5 cups tortilla chips
16 oz. Refried beans
1 Cup Warmed Chili Con Queso Dip
¼ C. Thinly sliced green onions
¼ C. Liza Jane's Sassy Cilantro Dip
Place the chips on a platter. Heat refried beans according to the label and spread them over the chips. Next pour Chili con queso and onions over and then top it with LIZA JANE'S SASSY CILANTRO DIP.
2 oz. Cream Cheese
2 oz. plus 1 tsp. LIZA JANE'S SASSY CILANTRO SAUCE
6 oz. Thinly sliced turkey breast
3 oz. Sliced Tomatoes
8 oz. of Cooked Bacon Strips (if desired)
Whole Wheat Tortillas
Beat the cream cheese with LIZA JANE'S SASSY CILANTRO SAUCE until it is smooth. Layer the desired amount onto a slightly heated tortilla. Add the remaining ingredients in layers, to your desire. Roll up the tortilla with all of the ingredients inside and slice it in half. Then serve.