Chicken & Baked Potato

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Chicken & Baked Potato

Ingredients

2 medium sized russet potatoes, scrubbed clean
2 Grilled Chicken BreastsYou can also use precooked chicken breast slices, diced, or use a rotisserie chicken from the store's deli
½ cup Fat Free Sour Cream
1 cup Dennis’ Black Bean and Corn Salsa
1 tbsp Parsley flakes
2 tbsp Course Sea Salt
2 tbsp Olive Oil

Directions

Baked Potatoes

– Set the oven to 425 degrees
– Coat each potato with 1 tbsp of olive oil and sprinkle each with 1 tbsp of the sea salt
– Prick each potato a few times with a fork to allow the steam to vent while cooking
– Bake for 25 minutes then turn the potatoes over and bake for another 25 minutes or so. The potatoes are finished when a fork goes into the potato like butter. Insert the fork into a few areas of the potato to make sure it is cooked through.
– While the oven is the best way to bake a potato, you can also use the microwave to speed up the cooking process.

Assembly

– Insert a knife into the potato on one end and cut into it the length of the potato.

– Make 2 – 3 cross-cuts with the knife and then squeeze the potato open and spread it out a bit on the plate. Add butter to the potato if you like.

– Lay the sliced/diced chicken neatly down the length of the potato.

– Spoon Dennis’ Black Bean and Corn Salsa over the chicken.

– Add 2 tbsp of sour cream in a dollop in the middle.

– Sprinkle 1 tbsp of the parsley flakes on top.

You’re good to go – enjoy!

Grilled Pork Chops with Dennis’ Pineapple Salsa

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Grilled Pork Chops with Dennis’ Pineapple Salsa

Ingredients

4 Pork Chops Bone-in or BonelessI prefer my chops thick, usually about 1 – 1 1/2
1 tbsp Coriander
½ tbsp Garlic Powder
½ tsp Onion Powder
½ tsp Salt
1 Jar Dennis’ Pineapple Salsa

Directions

Heat the grill to 350-375 degrees

Combine dry seasonings together and sprinkle evenly over both sides of each chop

Grill the chops turning once until the internal temperature reaches 145 degrees.

After grilling, let the chops rest for five minutes.

Arrange chops on a serving platter and cover each with 1/4 cup of Dennis’ Pineapple Salsa. Serve immediately

Nachos with Dennis’ Black Bean and Corn Salsa

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Nachos with Dennis’ Black Bean and Corn Salsa

Ingredients

2 tbsp Olive Oil
1 Small Yellow Onion, Diced
½ tsp Oregano
½ tsp Cumin
2 cups Shredded ChickenYou can buy a whole rotisserie chicken at the supermarket or you can make our recipe for Slow Cooker Salsa Chicken, which you can find by clicking on
1 Avocado, diced
Sour Cream and Sliced Jalapeno, for Garnish
18 oz Bag Tortilla Chips
1 Jar Dennis’ Black Bean and Corn Salsa

Directions

Preheat oven to 350 degrees with the rack in the middle.

In a 10-inch skillet over medium-high heat, add the olive oil.

Add onion and sauté until translucent, about 3 minutes.

Add cumin and oregano. Season with salt and pepper, to taste. Remove from heat.

On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with a third of Dennis’ Black Bean & Corn Salsa, chicken, and cheese. Repeat layering twice more.

Transfer to oven and bake 15 to 20 minutes, until cheese is melted throughout.

Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately.

Grilled Chicken Wings

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Grilled Chicken Wings

Ingredients

3 lbs Chicken Wings
1 Bottle Dennis’ Mango Habanero Sauce & Marinade
Salt and Pepper to taste

Directions

Fire up your grill and get it to 350-375 degrees

Season the wings with salt and pepper to taste and lay them on the grill

The wings can be a bit fatty so keep an eye out for flareups and adjust your flame as necessary. After about 5 minutes, examine the underside of the wings using tongs. Some will darken faster than others. This is all about watching and turning.

When the underside is darkened enough with those beautiful grill marks, turn the wings over to cook the other side. Watch them closely, keep monitoring and flipping them and move any wings to a cooler part of the grill when they’ve darkened enough. They’ll keep cooking but not browning.

After 15 minutes, use an instant-read thermometer in the center of a few wings but be sure you avoid touching the thermometer to a bone. The wings need to be at a finish temp of 155ºF. If some aren’t quite there, give them another 5 minutes or so.

Once all of the wings have reached the correct internal temperature, take them off the grill and place them all in a large bowl.

Pour in enough of Dennis’ Mango Habanero Gourmet Sauce & Marinade to thoroughly coat them.

Toss the wings to make sure all of them are well coated with the sauce.

Reserve some of the sauce and place it in small ramekins to use for dipping.

Enjoy! Don’t forget the napkins…

Pasta Arrabbiata with Fiery Red Salsa

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Pasta Arrabbiata originated in early Rome and got its heat from red chilies. In our version, the heat comes from Dennis’ Fiery Red Salsa – medium or hot. Delizioso!

Ingredients

1 lb Package of your favorite pastaSpaghetti or penne work best
1 Jar Dennis’ Fiery Red Salsa (Hot or Medium)
8 oz Package Goat CheeseCheese must be at room temperature and soft

Directions

Cook the pasta per package directions

As soon as the pasta is al dente, drain it and divide it into four pasta bowls

Divide the goat cheese into four and top each serving of pasta, stirring it into the pasta to help melt the cheese

Add equal amounts of Dennis Fiery Red Salsa to each serving of pasta and stir just enough to combine.

Serve and enjoy!

If you’d like, you could grate a bit of Parmigiano Reggiano cheese to each serving. After all, can you have too much cheese?

Serve with crusty Italian bread and a nice Chianti or Nebbiolo

Fiesta Chicken

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Chef Dennis’ Fiesta Chicken, featuring Dennis’ Black Bean and Corn Salsa, is a quick and easy way to have a gourmet meal. The chicken takes on the wonderful flavors of Dennis’ Salsa and your family will love it.

Ingredients

4 Chicken Breasts You can also use chicken thighs or leg quarters
1 can fat-free Cream of Chicken Soup
2 cups White or Brown Rice
1 Jar Dennis’ Black Bean and Corn Salsa
Toppings like sour cream, chives, tortilla strips, shredded cheese, or crumbled queso fresco

Directions

Place chicken in the bottom of a slow cooker.

Combine Cream of Chicken Soup and Dennis’ Black Bean and Corn Salsa in a medium-size mixing bowl and stir lightly to blend.

Pour soup and salsa mixture over the chicken breasts in the crockpot.

Cover and cook on high until chicken reads 155 degrees (approximately 2 hrs).

If you’d prefer, you can also cook this recipe in a dutch oven or other oven-safe covered pot. Cook, covered, at 350 degrees for 45 minutes or until the chicken reaches 155 degrees.

About 20 minutes before the chicken is done, prepare the rice following package directions.

When the chicken has reached the proper temperature, remove from heat and let it rest for 10 minutes.

Spoon rice on each plate and top with a chicken breast.

Ladle soup/salsa mixture over each chicken breast

Add your favorite topping like sour cream, chives, tortilla strips, shredded cheese, or crumbled queso fresco.

Serve and Enjoy!

Come back to this recipe, rate it, and tell Chef Dennis how much you enjoyed it!