So, have you been hard at work in the kitchen, getting creative with your recipes? I hope so because we are ready to open up the giveaway for your recipe submissions! Not sure what this is about? Don’t worry – I’ll bring everyone up to speed.
I was recently contacted by Mission Foods to see if my readers and I could come up with some fun, original recipe ideas that not only incorporate Mission Foods products, but also cooking outside! Let’s face it, it is hot. No two ways about it. So, rather than heating up your house on a hot summer’s eve, you can try to see what you can do when you cook outside!
Everyone will have one week to upload his or her recipe. They are all “hidden” from view from any other readers, until such time as I will share them. The submission period will be open for one week – until July 26th at 12:00 p.m. Then, all of the recipes will be compiled and uploaded to the site. Readers will have a chance to try your recipes and then vote for the one that they love the most!
The winner will recieve a grilling kit from Mission Foods. The prize package includes:
* 8 Corn Skewers
* 4 Shish Kabob Skewers
* 1 Wire Grill Brush
* 1 Basting brush
* 1 knife
* 1 Fork
* 1 Tongs
* 1 Spatula
OFFICIAL RULES
Of course, you all knew that there HAD to be rules, didn’t you? There are just a few, but they are pretty simple.
1. The recipe must be original. The winner’s recipe will be researched to confirm it has not been copied from another source.
2. The winner must be at least 18 years or older and reside in the US.
3. The recipe MUST include 2 components: A least ONE Mission Food Product and must include something from the grill.
4. Recipes must be submitted through the Recipe Submission Form (do not leave it in the comments).
So, get busy in the kitchen – or should I say by the grill – and see what you can create! I’m looking forward to some yummy new recipe ideas for my family!!
Mission Foods is a paid advertiser on Penny Pinchin’ Mom. The contest idea was a cooperative effort between both Mission Foods and Penny Pinchin’ Mom.
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Tracie is a stay at home mom to three young children; ages 3, 5 and 7 in Raymore, Missouri.
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This recipe uses “planned leftovers” in the form of grilled steak or chicken.
Enchilada Stack
2 cups cooked, thin-sliced grilled steak or shredded grilled chicken
1 1/2 cups cheddar-jack cheese, shredded
1 small onion, chopped very fine
5 Mission flour tortillas (8-inch size)
1 1/2 cups enchilada sauce
Mix the steak or chicken with 1/2 cup enchilada sauce.
Cover the bottom of a casserole dish with a little enchilada sauce.
Place a tortilla in the dish. Top with meat, cheese, and onion. Add a second tortilla, spoon a little sauce over it and spread it out, and add more meat, cheese and onion. Continue until you have used all the tortillas and ingredients. Pour the rest of the sauce over the whole thing.
Sprinkle a little cheese over the top of the stack as well.
Bake, covered, at 400 for 15 minutes.
Use a pizza cutter to slice the stack.
I am not sure if this is considered a “recipe” since I usually don’t measure.My family does enjoy these.
GRILLED MEXICAN PIZZAS
4 to 6 Mission Tortillas ( I will usually use the large ones, since we eat this with a fork and knife.)
Green Chile Sauce or your favorite mexican salsa or sauce
Red and Green Bell Peppers, lightly oiled with vegetable oil and cut into 4 pieces each and seeded
1 to 2 large tomatoes – skin sliced in at least 3 spots, and lightly oiled with vegetable oil
Steak or Chicken- preferably marinated in a mexican sauce or make your own:
(lime juice, chili sauce, cilantro, mexican oregano, cumin seeds, vegetable oil, small amount of garlic power, red pepper flakes (optional), season to taste: please taste before putting meat in)-let meat marinate covered in the sauce in the fridge for at least 4 hours for best taste
GARNISHES:
Shredded Cheese, Avacado, Sourcream, Lettuce, Chilis, Cilantro, Salsa, Hot Sauce, onions (grilled or raw) – Mexican Chorizo can also be added to these pizzas. Just cook on the stovetop according to directions – I prefer Soyrizo, which is a non-meat product.
Start Grill – preferably charcoal
1. When grill is ready, put peppers on skin side down. Cook until lightly charred, remove from grill (if you do not like skin, place in paper bag for a few minutes, and skin will come off easy) Put aside and keep warm with foil over
2. Grill meat until done, remove from grill and cut into either strips or bite sized pieces
3. Put tomatoes on the grill, and watch carefully. You really just want to warm them up and get a slight smoky flavor. If skin has not been scored beforehand, they can explode, so don’t forget that step. Cut into bite sized pieces, once cool enough to handle.
4. When all other items are completed, place (very lightly) oiled tortillas on a cool spot on the grill. Watch carefully and be careful not to let them burn. Flip once.
Place sauce on each tortilla, followed with a serving of meat, tomatoes, and peppers. Grilled corn and other grilled vegetables can also be used. Refried beans or black beans can be subsituted for non meat eaters.
You can set all ingredients on table and let your family fix their pizzas as they wish.
This is a fork and knife pizza, but well worth the mess! I hope everyone tries it, as it is really adapable for your family. Enjoy! Michelle
I forgot to add to the above recipe that you can also grill romaine lettuce to garish your pizzas. Just cut lettuce in half, and lightly oil both sides with vegetable oil, place on grill until slightly charred. Cut and toss with some of the unused meat marinade. Very Yummy!
I am sorry I just realized I was supposed to use the recipe form. Can you please just delete my comments? If I have a chance I will fill out the form. I am very sorry