Ingredients 1 large whole, skinless salmon fillet OR 4-6 smaller, 6-ounce fillets salt and pepper, to taste 1 teaspoon McCormick Chipotle Chili Pepper 1½ teaspoons McCormick Garlic Powder 1 tablespoon olive oil 2 tablespoons melted butter 1 tablespoon honey juice of ½ lime mango avocado salsa 2 mangoes, diced 1 avocado, diced ½ white or red onion, finely chopped ¼ teaspoon salt, or to taste ½ teaspoon McCormick Chipotle Chili Powder ½ teaspoon McCormick Garlic Pepper ¼ cup cilantro, roughly chopped Instructions Preheat grill to medium-high heat and arrange salmon on a large sheet of aluminum foil. (If using individual fillets, you can use individual pieces of foil as well) Fold the edges of the salmon up a little bit around the salmon (this helps to keep the juices around the salmon instead of spilling into the grill). Season salmon with salt and pepper to taste on both sides. Sprinkle garlic powder and chipotle chili pepper over the top, then drizzle olive oil over the top. Use your fingers to rub oil into the top of the salmon. Grill salmon for top-down for 5-7 minutes, then flip and grill for another 8-12 minutes until salmon is cooked through and edges begin to brown. While salmon is cooking prepare the salsa by stirring together all salsa ingredients in a medium bowl. In a small bowl whisk together butter, honey, and lime juice. Drizzle over grilled salmon. Top with mango avocado salsa and serve immediately.

Easy and super cheesy individual queso dip party cups are the perfect appetizer for your game day festivities or any fun party! Serving 24 people Ingredients * 6 large flour tortillas * cooking spray or olive oil * 16 ounces meltable cheese dip, cut into cubes * 1 teaspoon salt * 1 ounce bottle Ortega Mild Green Taco Sauce * 2 cans Ortega Diced Green Chiles * 1 can Ortega Black Beans * chopped cilantro for garnish * tortilla chips, crackers, or veggies for serving * Instructions 1. Preheat oven to 400 degrees and grease a regular size muffin tin (not mini). Use a large circle cookie cutter to cut out 24 circles from the tortillas and gently press them into the muffin tins to form tortilla bowls. (You can also use the lid of a large jar and a knife if you don't have a cookie cutter) Spray the tortillas with cooking spray or brush with olive oil. Bake in preheated oven for 6-8 minutes until browned around the edges (watch closely so they don't burn). 

 2. In a large microwave-safe bowl combine meltable cheese cubes, taco sauce, and green chiles. Microwave for 4 minutes, stir, return to microwave for 1 minute at a time as needed until cheese is completely melted and easy to stir. Stir in black beans and salt. 

 3. Spoon queso dip into baked tortilla bowls. Top with chopped cilantro if desired and serve immediately with tortilla chips or veggies for dipping. 



Even my picky two year olds were devouring this (we just told them it was a donut) Ingredients * 12 slices thick Texas-style white bread very soft, very thick white bread - often called "Texas Toast" * 2 cups milk (I usually use Fat Free Half & Half) * 6 large eggs * 1 1/2 teaspoons vanilla extract * 3 tablespoons sugar Topping * 1/2 cup sugar divided * 1/4 cup packed brown sugar * 1 1/2 tablespoons ground cinnamondivided * 6 tablespoons melted butter Icing * 2 ounces cream cheese, softened * 3 tablespoons butter, softened * 1 teaspoon vanilla * 4-6 tablespoons milk as needed * 4-5 cups powdered sugar * Instructions Night Before 1. Cut bread into 1-inch cubes. Lightly grease a 9x13 inch baking pan/casserole dish and layer half of the bread cubes in the pan. In a small bowl mix together 1/4 cup sugar, 1/4 cup brown sugar, and 1 tablespoon of cinnamon (I use a fork for this). Sprinkle mixture over bread cubes in the pan.

 2. Layer remaining half of the bread cubes over the top. Whisk together milk, eggs, vanilla, and sugar. Pour over the bread cubes (being sure to pour over all of the cubes, not just right in the middle). Cover tightly with plastic wrap and chill overnight in the fridge. 

 Morning Of 1. Mix together remaining 1/4 cup sugar and 1/2 tablespoon (about 2 teaspoons) cinnamon and sprinkle mixture over the top of the bread cubes. Drizzle melted butter over the top. Bake at 350 degrees for 35-45 minutes until browned and bread is baked through. 

 2. Bake at 350 degrees for 35-45 minutes until browned and bread is baked through. While French toast is baking, prepare the icing. 


 3. Cream together cream cheese and butter until light and fluffy. Mix in vanilla and 4 tablespoons milk. Gradually mix in powdered sugar until completely incorporated. Add 1-2 tablespoons of milk if needed to make icing pourable. Pour over slightly cooled French toast casserole and serve. 

 Recipe Notes Recipe requires 15 minutes of prep the night before + overnight chilling + and 15 minutes of prep in the morning + 35-40 minutes of baking time. 

Also makes a great between-festivities (KID FRIENDLY) lunch or snack Ingredients * 2 12-inch flour tortillas (I used an herbed tortilla) * 8 ounces cream cheese (low fat is okay)softened * 1 packet Hidden Valley® Ranch Dip Mix * 1 cup shredded rotisserie chicken * 1/3 cup cooked bacon pieces * Glad Press’n Seal Instructions 1. Lay a 12-inch piece of Press'n Seal underneath each of the two tortillas In a bowl, mix together cream cheese and Ranch dip mix until smooth. Spread evenly onto the tortillas. 

 2. Top cream cheese with shredded chicken and bacon pieces. Roll tortillas up tightly, then wrap the Press'n Seal tightly around the rolled tortillas. 

 3. Refrigerate for 30 minutes or until ready to serve. Unwrap the Press'n Seal and discard and slice into 1-inch thick pieces and serve. 

Ingredients * 4 bone-in pork chops * 2 pounds baby red or yellow/gold potatoes, halved * salt and pepper to taste * 2 tablespoons olive oil * 1 cup panko breadcrumbs * 1/2 cup milk * 2 large eggs, whisked * 4 tablespoons grated parmesan cheese * prepared ranch dressing, for serving Seasoning Mix * 1 packet (about 4 tablespoons) dried ranch seasoning * 1 teaspoon salt * 1/4 teaspoon black pepper * 1 teaspoon garlic powder * 1 teaspoon dried Italian blend seasoning see note * 1/2 teaspoon smoked or regular paprika * 1. Preheat oven to 425 degrees and grease a large baking pan/sheet pan. In a small bowl stir together all seasoning ingredients. In a large bowl toss potatoes with olive oil, then sprinkle half of the seasoning mix (reserve second half for later) and parmesan cheese over the potatoes and toss to coat. (Alternately you can save parmesan cheese for sprinkling on top just before serving). 

 2. Arrange potatoes cut-side-down on one half of the prepared baking sheet and transfer to the oven for 10 minutes while you prepare the pork chops. 

 3. Season pork chops with salt and pepper on both sides. In one medium sized, shallow bowl stir together panko breadcrumbs with reserved seasoning mix and set aside. In a second medium sized, shallow bowl whisk together milk and eggs. 

 4. Dip pork chops in the milk mixture, turning to coat all sides, then dip in the breadcrumb mixture turning to coat all sides. (For extra-thorough coating you can repeat dipping in milk and breadcrumbs once more) Remove baking pan from oven and arrange pork chops on the empty half of the pan. 

 5. Return pan to oven for 10 minutes, then flip pork chops over and bake another 10 minutes or until pork chops are cooked through (completely white through the middle or temperature of 140 degrees ) and potatoes are fork-tender. 

 6. Serve pork chops and potatoes immediately with ranch dressing for dipping. Enjoy!

 Recipe Notes DIY Italian Blend Seasoning: 1/4 teaspoon each dried basil, dried oregano, dried thyme, and dried parsley

Put these Honey Beef Lettuce Wraps on your menu pronto, you’ll thank me later. This 20-minute meal gets an extra flavor boost with @KikkomanUSA Less Sodium Soy Sauce and will have the whole family asking for seconds. Ingredients * 3/4-1 pound very thin-cut beef (I used a carne asada cut) * 2 teaspoons sesame oil * 1/2 cup finely chopped mushrooms * 1/3 cup shredded carrots, finely chopped * 1/3 cup canned water chestnuts, finely chopped * 1/4 cup Kikkoman Less Sodium Soy Sauce * 1/4 cup hoisin sauce * 2 tablespoons honey * 1 tablespoon rice vinegar * 1 teaspoon minced garlic * 1/4 teaspoon ground ginger * 1/2 teaspoon crushed red pepper flakesoptional * 1 head butter lettuce * sesame seeds * 2 tablespoons finely chopped green onions * Instructions 1. Finely chop beef into 1/4-inch pieces. Drizzle a large skillet with sesame oil, then combine beef, mushrooms, carrots, and water chestnuts and stir over medium-high heat for 3-4 minutes until meat is mostly browned. 

 2. Stir together soy cauce, hoisin sauce, honey, rice vinegar, garlic, ground ginger, and crushed red pepper flakes. Stir sauce into beef and vegetable mixture and saute over medium heat for 3-5 minutes. 

 3. Sprinkle with sesame seeds and green onions. Scoop beef mixture into butter lettuce leaves and serve. 

 Recipe Notes Serves 3-4 as a main dish, or up to 8 as an appetizer.

This swimsuit-friendly raspberry coconut smoothie has got me in the mood for a sunny vacay STAT. Prep Time: 5 minutes Total Time: 5 minutes INGREDIENTS ½ - 1 cup coconut milk (depending on how thick you like it) 
1 medium banana, peeled sliced and frozen 
2 teaspoons coconut extract (optional) 
1 cup frozen raspberries 
optional: shredded coconut flakes, sweetener of choice, to taste INSTRUCTIONS 1. Add coconut milk, frozen banana slices and coconut extract to your blender. Pulse 1-2 minutes until smooth. Add frozen raspberries and continue to pulse until smooth. 
2. Pour into your fancy schmancy serving glass, top with a couple of raspberries and a little shredded coconut, and enjoy!

These shortbread cookies covered in caramel, chocolate, and toasted coconut are bound to make your mouth water. HOMEMADE SAMOAS INGREDIENTS: SHORTBREAD COOKIES ½ cup butter, softened ⅓ cup sugar 1 cup + 4 tablespoons flour ⅓ teaspoon baking powder ¼ teaspoon salt 1 tablespoon cold milk or water ½ teaspoon vanilla * TOPPING 1½ cups coconut flakes 2 cups caramels, unwrapped 3 tablespoons heavy cream ½ teaspoon salt 1 teaspoon vanilla 1½ cups semi sweet chocolate chips *   INSTRUCTIONS 1. To prepare the cookies, whisk together flour, baking powder, and salt and set aside. Mix together butter and sugar in a separate bowl until fluffy. Add flour and mix with until fine crumbs form. Add milk and vanilla and continue to mix until dough comes together. Flatten the dough slightly, wrap it in plastic wrap, and chill for 1 hour OR freeze for 20 minutes. 2. After dough has chilled, roll it out on a flat well-floured surface to about ¼ inch thickness. (If the dough is too sticky, sprinkle a couple tablespoons of flour over the dough and knead it a few times with your hands. roll it back into a ¼ inch thick disc.) 3. Use a round cookie cutter to cut as many cookies as you can from the dough. Cut the centers out with a smaller cookie cutter. (*see note for alternative method) Place each cookie onto a greased baking sheet. Press the remaining dough into a ball, roll into a ¼ inch disc again and repeat cutting process. Do this again until you have used as much of the dough as you can. 4. Bake cookies at 350 for 10-12 minutes until cookies look "dry" and very slightly golden in color. Place cookies (on a baking sheet) in the fridge or freezer. 5. In a medium pan over medium heat, continually stir coconut flakes until lightly browned (about 3-5 minutes). Set toasted coconut flakes aside. 6. In a microwave safe bowl, combine caramels and heavy cream and microwave on high 2 minutes. Stir, and return to microwave for 20 seconds at a time, stirring between each, until caramel is fully melted and smooth. Stir in salt and vanilla. 7. Spread about 1-2 teaspoons of caramel on top of each shortbread cookie. Chill for 2-3 minutes to let the caramel set. 8. Stir coconut flakes into remaining caramel. Spread coconut-caramel mixture onto each cookie. Chill again while you prepare the chocolate. 9. Add chocolate chips to a microwave safe bowl. Microwave on medium power for 2 minutes. Stir, then return to microwave for 20 seconds at a time, stirring between each, until fully melted and smooth. 10. Carefully dip each cookie in the melted chocolate so that the bottom is well-coated. After all cookies have been dipped, drizzle remaining chocolate over the cookies. 11. Store in an airtight container or ziplock bag chilled or at room temperature up to 1 week. NOTES *if you don't have two cookie cutters in the size and shape you need for these cookies, you can use clean jar lids and spice caps to cut the dough into circles.