Asian Salad Dressing Recipe

2 tsp VE Malay Seasoning
1 Tbsp VE Oriental Seasoning
1 Tbsp Sugar
3 Tbsp VE Red Pepper Jelly
1 Tbsp Sesame oil
2 Tbsp Soya Sauce
2 Tbsp Vegetable oil
2 Tbsp Rice Wine Vinegar

1. Mix all ingredients together in a blender.

Chipotle Beef & Guacamole Tortas

Serves 4

'Torta' is Spanish for sandwich. These 'tortas' are a spicy, Spanish version of burgers. In Mexican bakeries, there are long rolls called `bolillos' but any large and crusty French roll will do.

1 1/2 lbs (750g) lean ground beef
2 garlic cloves, crushed
1 tsp (5ml) VE Chipotle Chili
1 Tbsp (15ml) ketchup
1 Tbsp VE 3 Onion Dip Mix
2 tsp ground Cumin
VE Sea Salt & VE Pepper, to taste
4 large crusty rolls, split in half
1 large beefsteak tomato
1 cup prepared VE Guacamole Dip

1. Combine first 6 ingredients in large bowl. Season with freshly ground VE Sea Salt and VE Pepper.
2. Form into 4 patties, approximately the same size as buns.
3. Grill patties over medium high heat, browning both sides. (Cooked patties will have an internal temperature of 160F.)
4. Top with tomato slices and VE Guacamole Dip.

Chicken Fajitas

Serves 4
2 Tbsp vegetable oil
1 Tbsp lime juice
1 Tbsp VE Fajita Seasoning
4 boneless chicken breasts
1 Tbsp vegetable oil
1 onion, cut in half then sliced
2 bell peppers, sliced
1 Tbsp VE Taco Seasoning
Tortilla shells
VE Guacamole Dip
VE prepared Salsa (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix)

1. Combine vegetable oil with lime juice and VE Fajita Seasoning. Add chicken breasts, turning to coat.
2. Preheat frying pan over medium high heat. Cook chicken breasts 4 minutes on each side. Remove from pan and set aside.
3. Add vegetable oil to hot pan. Add sliced onion and pepper and stir-fry for 3 minutes with VE Taco Seasoning.
4. Cut chicken into strips and return to pan with vegetables, stir-fry for 2 minutes.
5. Roll chicken and vegetables in warmed tortilla shells. Serve with VE Guacamole Dip and VE Salsa.

Note:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium
VE Caliente Salsa Mix - HOT HOT

Chicken Enchiladas

Makes 4 servings
Filling:
5 chicken breast, boneless
1 onion
1 cup cheddar cheese, shredded
1tbsp. Herb & Garlic dip mix
1 tsp. VE Greek Oregano
1 3/4 cups prepared tomato sauce
Or VE Rustico Sauce

Topping:
Mix diced tomatoes with 1-2 tsp VE Taco Seasoning
3/4 cup cheddar cheese, shredded

1. Cook cubed chicken in 1 Tbsp in a frying Pan.
2. Cook over medium heat until fully cooked.
Add Onion, cheddar cheese, and spices. Heat until cheese is melted.
3. Stir in sauce.
4. Spread out even amounts of filling down the middle of the tortilla, roll up. Arrange in a lightly greased baking dish. Cover with Topping and cheddar cheese.
5. Bake uncovered in preheated oven for 20 minutes @ 350 degrees. Cool 10 minutes before serving.

Malay Peanut Sauce

Yields approximately 1 cup (250 ml)
1 tsp vegetable oil
1 small onion, minced
2 Tbsp peanut butter
1 Tbsp VE Malay Seasoning
1 - 10 oz can coconut milk
1 Tbsp lime juice

1. Over medium heat add vegetable oil. Sauté onion until soft.
2. Stir in peanut butter and VE Malay Seasoning, until peanut butter has melted.
3. Whisk in coconut milk, increase heat slightly and simmer gently until sauce reaches desired consistency. Remove from heat and add lime juice. Serve with steamed rice, noodles or use as a dipping sauce for Chicken Satay.

Chicken Satay

Serves 4
1 lb cubed boneless skinless chicken
1 Tbsp VE Malay Seasoning
1 Tbsp vegetable oil
1 Tbsp lime juice
3 Tbsp soy sauce
1 - 2 tsp sugar

1. Combine ingredients in plastic zip lok bag and refrigerate for 2 hours.
2. Soak wooden skewers in water for at least 45 minutes to prevent ends from scorching.
3. Thread chicken onto skewers and grill over med-high heat for approximately 3 minutes per side, or until chicken is fully cooked.
4. Serve with Malay Peanut Sauce.

Cajun or Cuban Tortilla Chips

Use vegetable oil spray instead of butter for a healthier treat.
Yield 32 chips
4 - 8" tortilla rounds
1 Tbsp melted butter
1 - 2 tsp VE Cajun or Cuban Seasoning
2 tsp VE Parsley
VE Sea Salt, to taste

1. Preheat oven to 400F .
2. Mix together melted butter, VE Cajun Seasoning (or Cuban) and VE Parsley.
3. Brush with prepared butter and sprinkle with VE Sea Salt OR you use spray oil and spray pita then sprinkle with VE Cajun Seasoning (or Cuban), VE Parsley and VE salt.
4. Cut each pita wedges and arrange on a parchment-lined baking sheet.
5. Bake for 6-8 minutes. Remove when chips are crisp and slightly browned. Serve with favourite VE Dip.

Tri-Colour Italian Pasta Salad

Serves 12
4 cups bite-sized pasta - your choice
2 cups broccoli florets
1 recipe prepared VE Verde Vinaigrette
1 red and 1 green pepper, coarsely diced
2 cups halved cherry tomatoes
1 cup cubed Mozzarella cheese
VE Giardino Sea Salt
VE Garlic Pepper, to taste

1. Cook pasta according to package directions.
2. Steam broccoli until tender crisp and refresh under cold water. Drain and set aside.
3. Whisk VE Verde Vinaigrette in mixing bowl. Add peppers, cherry tomatoes, cubed Mozzarella, drained pasta and broccoli florets to bowl, tossing to coat.
4. Season to taste with VE Giardino Sea Salt and VE Garlic Pepper.

Easy Caesar Chicken Wrap

You can make the meat ahead and freeze it in individual packages to whip up a quick meal or anytime the mood strikes you (or way not take it to work for Lunch).

4 Boneless Chicken breasts
1 Tbsp of VE Souvlaki Seasoning
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Green Pepper cut in strips
Onions thinly sliced
Shredded Lettuce
Shredded Cheddar or Feta (for that extra bite)
Tortilla wraps
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1 recipe of VE Caesar Salad Dressing Mix (Prepare mix according to directions on bottle BUT only use 1 Tbsp of Milk)

1. Cut chicken into strips and sprinkle with Souvlaki Seasoning. Sauté over medium heat until fully cooked.
2. Spread Caesar Salad Dressing Mix on a Tortilla.
3. Place Chicken strips on Center of wrap
4. Add Lettuce, Green Pepper, Onion, and Cheese.
5. For a great way to keep all the food in: fold bottom of wrap about 1/3 up and then fold one side over and under the chicken mixture. Then finish by rolling closed.

Alternative tastes:
Cheese, Chive and Bacon Dip Mix, Cheese and Jalepeno Dip Mix. Chances are you have your own favorite Dip. Try it on a wrap. You will just love it!! Try your favorite Spice in place of the Souvlaki for another great taste. Have a great time trying out all the great combinations!!

Baked Creamy Pesto Chicken and Rice

by Andrea Buckley
Serves 4
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
4 chicken breasts
Cooked rice

1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.
5. Place thawed chicken breasts on parchment lined baking sheet (parchment makes cleanup a snap). Pour sauce over the top of uncooked chicken breasts (thawed).
6. Cook at 350F for 45-50 minutes, until chicken is cooked through.
7. Serve with rice.

Creamy Alfredo Pesto

by Andrea Buckley
Serves 4-6
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
Fresh cheese Tortellini (or any type of pasta)

1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.