Tofu and MARIO OLIVE Enchiladas
Tofu and MARIO OLIVE Enchiladas
Preheat oven to 425 degrees. Grease 13 x 9-inch baking dish. Combine tofu, corn, 1 cup salsa, 3/4 cup cheese, chilies, 1/2 cup MARIO BLACK OLIVES, and 4 Tbsp. cilantro in large bowl. Spoon mixture into each tortilla; roll up tightly. Place into baking dish. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese, cilantro, and MARIO RIPE OLIVES. Bake for 20-22 minutes, until bubbly and cheese is golden brown. Serve with remaining salsa.
Stuffed Artichokes w/MARIO OLIVES
Stuffed Artichokes w/MARIO OLIVES
Snip the pointed tips of artichoke leaves and cut off stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface, this will open it so it can be stuffed. In a medium bowl, combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 Tbsp. Olive oil, MARIO MEDIUM PITTED BLACK OLIVES, sliced radishes and salt and pepper. Mix well. Press about 1/2 cup of stuffing into each artichoke. Bring to boil, reduce heat and simmer 1 hour.
Moroccan Chicken w/ MARIO OLIVES
Moroccan Chicken w/ MARIO OLIVES
Preheat oven to 350 degrees. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mix on all sides of chicken; coat chicken with flour. Place chicken in ungreased 13x9-inch baking dish. Stir water, lemon juice and bouillon granules; pour over chicken. Add MARIO OLIVES and lemon slices. Bake uncovered about 1 hour, until juice is no longer pink, spooning liquid over chicken occasionally.
Chunky Chili with MARIO OLIVES
Chunky Chili with MARIO OLIVES
Heat large skillet over medium heat. Add beef and onion; cook until beef is browned and onion is tender. Drain fat. Place beef mixture, chili powder, cumin, tomatoes, beans and salsa in slow cooker; stir. Cover and cook on low 5 - 6 hours or until flavors are blended. Season with salt and pepper to taste. Serve with cheese, sour cream and MARIO SLICED BLACK OLIVES.
