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Falafel
Chicken Shawerma
Baked Kefta Kebab
Fettia
Pita

Cornmeal pizza crust for bread machine

Cornmeal Pizza Crust Recipe (Bread Machine)
Ingredients:

1 cup warm water
1/4 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 cup cornmeal + 1 tablespoon cornmeal
2 tablespoons honey
2 teaspoons active dry yeast
Method:

Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan.
Program basic dough cycle setting and press start.
Remove the dough from the bread machine pan and let rest 2 to 3 minutes.
Pat and gently stretch the dough into a fourteen inch circle.
Spray a 14-inch pizza pan with non-stick cooking spray and sprinkle with the remaining 1 tablespoon cornmeal.
Press the dough into the pizza pan
Move on to our Mexican Pizza Recipes and follow the topping and baking directions for the individual recipe of your choice.

Scallops with Apples, Bacon

¾ pound TJ’s Whole Wheat Pasta
2 slices TJ’s Applewood Smoked Bacon, chopped
1 Granny Smith Apple, diced
1 package TJ’s Trimmed Leeks, chopped
1 tbsp Fresh Thyme, chopped
TJ’s Sea Salt, freshly ground, to taste
TJ’s Black Pepper, freshly ground, to taste
1 pound TJ’s Scallops, thawed
Cook pasta according to pkg directions & set aside. Sauté bacon in pan until fat is rendered, about
1-2 minutes. Add apple, leek and thyme. Add salt and pepper; cook until tender, about five minutes.
Add scallops and cook over high heat until just cooked, one to three minutes. Serve atop Trader
Joe’s Whole Wheat Pasta.
Serves: 3-4
Cooking Time: 10 minutes
TJ’s 2008 HiiP Recipe Contest Winner, Manda Williams

TJ's Enchilada Casserole

Olive Oil (for pan)
1 bottle TJ’s Enchilada Sauce
1 package TJ’s Frozen Carne Asada, heated to package directions
6 TJ’s Green Onions, sliced, green tops preserved for garnish
2 tbsp TJ’s Sliced Jalapeños, minced
1 can TJ’s Sliced Black Olives
1 package TJ’s Corn Tortillas, cut into strips
1 package TJ’s Mexican Shredded Cheese Blend
2 TJ’s Avocados, sliced
Pre-heat the oven to 450°. Swab bottom of a baking dish (appx. 8” x8”) with olive oil & a small amount of enchilada
sauce; set aside. In a bowl, mix carne asada, green onions, jalapeños and 3 tbsp of sliced olives together with a small
amount of enchilada sauce. Cover bottom of dish with a layer of tortilla strips. Top with half of carne asada mixture,
followed by a small amount of sauce and about one-fourth of the cheese. Repeat second layer in the same order. Top
second layer with strips of tortillas, remainder of sauce and remainder of cheese. Garnish with remainder of olives and
green onion tops. Place in oven and bake until cheese is melted, the edges are browned and sauce is bubbly; about 20-30
minutes. Remove from oven and sit for 10 minutes before cutting. Top with slices of Avocado. WOW! Enjoy.
Serves: 6-8
Cooking Time: 30-40 minutes

Moroccan Chicken

(with fresh mango and toasted almonds)
1 lb boneless, skinless chicken breasts
2 tbsp Moroccan Rub, divided
1 tsp salt, divided
1/3 cup blanched slivered almonds (optional)
1 tbsp vegetable oil
1 can (14 oz) chicken broth
½ cup water
1 medium red onion
1 large mango (about 1 lb)
1 pkg (10 oz) uncooked plain couscous (1½ cups)
½ cup lightly packed fresh cilantro leaves
1. Cut chicken into 1-in. pieces with Utility Knife. Combine chicken, 1 tbsp of the rub and ½ tsp of
the salt in Classic Batter Bowl; toss to coat using Master Scraper.
2. If using, place almonds into (12-in.) Skillet; cook over medium heat 4-6 minutes or until golden
brown, stirring frequently. Remove nuts from Skillet using Square Slotted Spoon; set aside. Add
oil to Skillet; heat 1-3 minutes or until shimmering. Add chicken to Skillet in a single layer. Cook
and stir 5-6 minutes or until chicken is no longer pink in center; remove chicken from Skillet and
keep warm.
3. In Small Batter Bowl, combine broth, water, remaining 1 tbsp rub and remaining ½ tsp salt. Slice
onion lengthwise into thin wedges using Santoku Knife; add to Skillet. Cook 4-5 minutes or until
onion is tender and beginning to caramelize, stirring occasionally. Add broth mixture; bring to a
simmer. Stir to loosen browned bits from bottom of Skillet.
4. Slice mango into thin wedges (see Cook’s Tip). Stir mango, couscous and chicken into broth
mixture. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Snip
cilantro using Kitchen Shears. Toss cilantro into couscous with almonds and serve immediately.
Yield: 6 servings
Nutrients per serving (excluding optional ingredient): Calories 320, Total Fat 4 g, Saturated Fat .5 g,
Cholesterol 45 mg, Carbohydrate 44 g, Protein 24 g, Sodium 890 mg, Fiber 3 g
Cook’s Tips: To slice mango into wedges, cut off top and bottom of fruit. Peel using Serrated Peeler.
Slice along both sides of the flat pit to remove the flesh. Trim remaining flesh from the edges of the
pit. Cut the flesh into thin wedges.
Curry powder can be substituted for the Moroccan Rub, if desired.
©The Pampered Chef, Ltd., 2008

TJ's Huevos Rancheros

1 package TJ’s Soy Chorizo
6-8 TJ’s Eggs
1 jar TJ’s Chunky Salsa
1 package TJ’s Tortillas (flour or corn)
1 cup TJ’s Shredded Mexican Cheese Blend
TJ’s Hatch Green Chiles (optional)
Remove the casing of the soy chorizo and brown over medium heat in a large skillet. Mix in ¾
cup of the salsa with the chorizo. Crack the eggs, one at a time, and lay on top of the chorizo/salsa
mixture. Cover the skillet and let cook until eggs are over-easy or over-medium (about 10 minutes).
While eggs are cooking, warm tortillas (microwave on high for 30 – 45 seconds or lightly pan fry).
Place two tortillas on each plate and top with the egg and chorizo mixture, then liberally sprinkle
each serving with cheese and add a dollop of salsa (and some green chiles, if you like). Enjoy.
Serves: 4-6
Cooking Time: 10-15 minutes

TJ's Breakfast Casserole

1 loaf TJ’s Crusty French Bread, torn into pieces
6 TJ’s Eggs
¼ cup TJ’s Milk
1 cup TJ’s Spicy Italian Chicken Sausage (pre-cooked), sliced (or TJ’s Veg. Sausage-less Sausage)
1 cup TJ’s Monterey Jack Cheese, grated
TJ’s Spices (optional)
Preheat oven to 350º and grease baking pan with your choice of oil or butter. Place bread pieces
in pan and distribute evenly. Beat the eggs, milk and any spices you desire (salt, pepper, garlic
powder…) and pour over the bread. Add the remaining ingredients and bake for 25 minutes or
until top is golden brown and a knife put in the center comes out clean. Let sit for 5 minutes before
serving (oh, you can wait). Enjoy.
Serves: 8-10
Cooking Time: 30 minutes