BLT Dip

Recipe By Adam Garcia

Blog Editor

Ingredients:
1/2 cup chopped sun-dried tomatoes
1 (12-ounce) package whole wheat pita pockets, cut into small triangles
3/4 cup real mayonnaise
1 cup sour cream
1/2 cup real bacon crumble (recommended: Hormel)
Salt and freshly ground black pepper
1 head iceberg lettuce, shredded

1. Preheat oven to 325 degrees F. Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
2. Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
3. In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside.
4. Cut out the core of the lettuce head to form a bowl for the dip.
5. To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate. Place toasted pita triangles around edge of plate.

BEEF AND BROCCOLI

Recipe by Adam Garcia

Yield: 6 – 10 Servings

Ingredients:

1 Lb. Sirloin Tip Steak
1 Tbls. Minced Garlic
2.5 Lbs. Frozen Broccoli Florets
3 cans mushrooms, pieces and stems or 2 lbs. fresh mushrooms, sliced
1 Lg. Onion, chopped
2 cans Water Chestnuts, sliced
1 Bottle Teriyaki Sauce
6 cups Cooked White Rice

1. Slice steak into thin strip. Sauté over 300˚ heat in skillet until browned.
2. Add Onions, Garlic, Water Chestnuts, and Mushrooms. Sauté until warmed through and onions are transparent.
3. Add Broccoli and 1/3 bottle of Teriyaki Sauce. Decrease heat to 200˚. Cook until broccoli is soft and tender, but still bright green.
4. Serve over Rice and add teriyaki sauce if desired.