Layered Mexican Chicken Rice Bake

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 jalapeño pepper, finely diced

1 bell pepper (any color)

1 teaspoon minced fresh garlic

4 Cups cooked/steamed rice

1 Tablespoon ground cumin

Chili Powder to taste

2 12.5 oz cans chicken (for shredded chicken use 3 cups)

1/4 - 1/2 teaspoon Garlic Salt

1 teaspoon dry Ranch Dressing Seasoning

1 Cup prepared Salsa

1 can great northern beans (or any bean of choice), drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened; season with salt. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and chili powder and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

2. Place chicken breast into a medium skillet over medium heat. Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low. Layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

Pan Bagnat

• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 baguette, approximately 16 to 18 inches long
• 12 ounces canned tuna packed in oil or water, drained and crumbled
• 1 small green pepper, sliced into rings
• 1 small red onion, sliced into rings (I omit)
• 2 hard-boiled eggs, sliced
• 1 cup chopped kalamata olives
• 1 tomato, thinly sliced

Directions

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Cut into 4 sandwiches and serve.

Linguine Carbonara

2/3 pound linguine
3 minced garlic cloves
1 cup frozen peas
3 tablespoon extra virgin olive oil
2 eggs-beaten with 1 tablespoon milk and 2 tablespoon pasta cooking water
1/4 to 1/2 teaspoon crushed red pepper (1/2 tsp. makes it pretty spicy)
1 cup Kirkland Crumbled Bacon
1/2 cup grated Parmesan cheese
2 tablespoon parsley-chopped (optional)
freshly ground pepper-to taste

Cook the pasta in boiling salted water to al dente. Drain the pasta, but reserve a little of the cooking water for the egg mixture.

Heat the olive oil in a large pot. Add garlic and peas, and cook over very low heat. Stir in the red pepper. Next, add the cooked pasta to the pot, and stir to combine. Add the bacon crumbles and the egg mixture and toss. Turn the heat off and add the cheese, parsley, and black pepper. Serve.