• 1 whole Flatout® Flatbreads (Grain)
• 3 tablespoons hummus
• 6 pitted olives (whatever is your favorite)
• 1/2 cup carrots (grated)
• 2 slices turkey 

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Ingredients

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
• 2 teaspoons olive oil
• 1 teaspoon butter
• 12 ounces (2 cups) orzo pasta
• 1 1/2 cups chopped onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 1/4 cups chicken stock
• 3/4 cup canned crushed tomatoes (including juices)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 Tbsp chopped fresh parsley

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ingredients

• 1 pound ground beef
• 1 package McCormick Taco Seasoning
• 1 package shredded cheese (Mexican blend, 8 ounces)
• 1 cup frozen corn
• 1 can black beans (drained and rinsed)
• 1 jar chunky salsa (8 ounces)
• tostitos (crushed)

1. Brown ground beef. Add taco seasoning. Also add the jar of salsa and mix well
2 Add corn and black beans to the hamburger mixture
3. Spray 2 quart casserole dish. Put half of the hamburger mixture in the dish. Top with some crushed Tostitos.
4. Top this with half of the cheese. Sprinkle more Tostitos. Then add the rest of the hamburger mixture. Top with rest of cheese. (I add olives and green onions on top after baking before serving)
  Bake in oven at 350 until cheese is melted.Last Step: Don't forget to share!
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Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.

Ingredients

• 1 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces
• Salt
• 1/4 cup chopped shallots
• 1 clove garlic, chopped
• 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
• 4 Tbsp unsalted butter
• 1/2 cup finely ground dry bread crumbs
• 3 Tbsp cake flour (can substitute all purpose flour)
• 1 1/4 cup whole milk
• 1/4 teaspoon ground nutmeg
• Pinch dry ground mustard
• Pinch ground cumin
• Pinch ground ginger
• Freshly ground black pepper
• 1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the Gruyere)
• 3 egg yolks, lightly beaten
• 5 egg whites

• 6 8-ounce ramekins

1 Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool.
2 Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. Cook gently until soft, do not let brown. About 4 to 5 minutes. Remove from heat.
3 Purée asparagus and shallot mixture in a blender. Measure out 1 1/4 cup of purée.
4 Butter 6 8-ounce ramekins. Coat well with the bread crumbs, reserving any leftover bread crumbs.
5 Make a thick béchamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium sized saucepan. Add the cake flour and whisk to completely incorporate the flour into the butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg, cumin, mustard, ginger, and some fresh ground black pepper. Lower the heat to low and let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan.
6 After 15 minutes, remove the béchamel from the heat and stir in the cheese. Transfer the béchamel and the asparagus mixture to a large mixing bowl (if you have a mixing bowl with a pour lip on the side, use it, it will make it easier to pour out later). Taste the mixture and adjust the seasonings. The souffle base should be well-seasoned. Stir in the egg yolks until well combined.
At this point you can make ahead the souffle mixture. Refrigerate to store for up to two days. Return to room temperature before proceeding.
7 Preheat oven to 400°F.
8 Prepare to make a water bath (a bain marie). Have ready a 9x12 baking dish with at least 2 inch sides. Put on a kettle of water to boil.
9 Add a pinch of salt to the egg whites and using a mixer, beat the egg whites to firm but soft, almost stiff, peaks. (Make sure there are no traces of egg yolk or shell in your egg whites before starting.) Do not over-beat. Over-beating results in stiff peaks that are dry, somewhat reminiscent of styrofoam. Use a rubber spatula to first fold in one quarter of the beaten egg whites into the asparagus mixture, then the remaining three-quarters. Use a light touch to keep from deflating the egg whites.
10 Fill ramekins with the mixture up to a quarter-inch from the top. If you want, sprinkle leftover bread crumbs on top. Place the ramekins in the bain marie baking dish. Place baking dish on the middle rack in the oven. Pour boiling water into the baking dish around the ramekins until the water comes up halfway the sides of the ramekins.
11 Bake for 10 minutes at 400°F, reduce the heat to 350°F and bake for about 15 minutes more, until puffed up and golden brown. Don't open the oven door until the soufflé is just about done, or it may fall.
You can serve the soufflés immediately or you can serve them later. To proceed for serving them later, let the soufflés sit in the bain marie for 15 minutes. Then use run a sharp knife around the edges and invert the individual soufflés to a buttered baking sheet. Cool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days. Return to room temperature before re-baking. Heat oven to 400°F, bake the souffles on a buttered baking sheet, not in ramekins, for 7-8 minutes, and serve.






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This Mexican Chicken and Rice Soup takes classic chicken soup to a spicy, tomatoey new place. Serve with cilantro, lime wedges, and tortillas on the side.

ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 (15-ounce) can fire-roasted diced tomatoes, with juices
• 6 cups low-sodium chicken broth
• 1 cup fresh or frozen corn kernels
• 1/3 cup medium- or long-grain white rice (not cooked)
• 2 cups cooked and shredded chicken (See Recipe Note)
• Leaves from 1/2 bunch fresh cilantro sprigs, for garnish
• 1 to 2 limes, quartered, for garnish
• Corn or flour tortillas, to serve

1 Cook the onion: In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
2 Simmer the soup: Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.
3 Add the chicken: Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.
4 Serve the soup: Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.

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