Scallops with a Quick Lemon and Caper Pan Sauce

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Prep Time: 15 minutes

Cook Time: 8-12 minutes

Servings: 3-4

Ingredients

• Pico de Gallo:
• 2 cups diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• 2 Tablespoons finely chopped jalapeño
• 1/4 teaspoon salt
• Avocado Aioli:
• 1 avocado, pitted and peeled
• 1-2 Tablespoons orange juice (depending on size of avocado)
• 1-2 Tablespoons lime juice, fresh squeezed (depending on size of avocado)
• 1 teaspoon roasted garlic (from the tube), you can substitute regular garlic
• 1/4 teaspoon seasoned salt, or to taste
• Fish:
• 12 oz firm white fish (2 or 3 filets), such as mahi mahi, halibut or cod
• 1 Tablespoon olive oil
• 1/2 teaspoon seasoned salt, or to taste
• bibb, butter, romaine or your favorite lettuce for wraps
• shredded coleslaw blend
• sriracha (optional)
• cilantro, chopped

Directions

• Preheat grill.
• In medium bowl, toss pico de gallo ingredients and set aside (you can make this in advance, it only gets better over time).
• In blender, place avocado aioli ingredients and blend until thoroughly combined (I don't go totally smooth as Grandude loves some texture). Set aside.
• Brush fish with olive oil and seasoned salt. Place fish on grill over medium heat (if fish fillets have skin, place skin side down). Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork.
• Transfer to plate to cool slightly, then flake fish with fork, removing skin if needed.
• To assemble, divide fish, cabbage and Pico de Gallo evenly between lettuce leaves. Top with avocado aioli, drizzle with sriracha and cilantro. Serve immediately.

Prep Time: 15 minutes

Cook Time: 40-50 minutes

Servings: 6

Ingredients

• 1 lb. ground chuck
• 7 oz. soft Mexican chorizo, removed from casing and crumbled
• 1 cup finely chopped fajita mix from the produce department
• 1 clove garlic, minced
• 2 4 oz. cans diced roasted green chiles
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 large eggs, well beaten
• 1/4 cup ketchup
• 1/4 cup sour cream
• 1/2 cup panko breadcrumbs
• your favorite salsa (I used my fire roasted tomato salsa)
• cilantro, minced for garnish

Directions

• Preheat the oven to 375F degrees.
• In a large bowl, combine the ground chuck, chorizo, chopped fajita mix, garlic and green chiles.
• In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a whisk, then pour it on top of the meat mixture. Sprinkle with the panko breadcrumbs and mix thoroughly with clean hands.
• Put the mixture into a loaf pan, at this point you can cover and put in the refrigerator overnight (it's actually better to do this as the flavors marry together so well). If you don't want to wait, bake until an instant-read thermometer inserted into the center of the meatloaf registers 160F degrees, 40-50 minutes (everyone's oven is different, so the meatloaf is done when it reaches that internal temperature of 160F degrees).
• Remove from the oven and carefully pour off any accumulated pan juices and let rest at least 10 minutes tented with aluminum foil.
• Slice the meatloaf and arrange on a platter. Spoon the salsa over the meatloaf, garnish with fresh cilantro if desired and serve.

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Servings: 2

Ingredients

• 1 1/2 Tablespoons canola oil
• 1/2 cup onion, sliced
• 1/2 cup bell pepper (use any color you like), thinly cut into 2-inch-long strips
• 1 cup shredded cooked chicken (I used leftover chicken from Sunday's Spicy "Beer Can" Grilled Chicken)
• 1/2 cup of your favorite alfredo sauce, divided
• 1 cup shredded cheese (I used Monterey jack, but you can use your favorite melty cheese)
• 1/4 cup Pace® Garlic & Lime Verde Restaurant Style Salsa
• 4 (6-inch) corn tortillas, warmed
• 3 Tablespoons chopped fresh cilantro
• chopped green onion for garnish

Directions

• Preheat oven to 375F degrees.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper.
• Cook for 5 minutes or until the vegetables are tender. Set aside to slightly cool.
• Stir the chicken, 2 Tablespoons of the Alfredo sauce, 1/4 cup cheese and the Verde salsa in a large bowl. Stir in the onion and pepper mixture and mix well.
• Spread 1/4 of the remaining Alfredo sauce in the bottom of a shallow baking dish.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla and top each with 1/2 tablespoon cilantro. Roll the tortillas around the filling and place seam-side down into the prepared dish.
• Spread the remaining Alfredo sauce over the tortillas and top with remaining cheese.
• Cover the baking dish with non-stick aluminum foil and bake at 375F degrees for 25 minutes.
• Remove the foil and continue to bake another 10 minutes.
• Sprinkle the remaining cilantro and chopped green onions over the enchiladas and serve.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Servings: 4

Ingredients

• 1 teaspoon avocado oil
• 1 1/2 Tablespoon ginger, grated
• 4 cloves garlic, grated
• 1 lb. ground pork
• salt and pepper to taste (keeping in mind the soy sauce in the rest of the recipe)

Veggie Mix:

• 3 cups cabbage, shredded
• 1 cup carrots, shredded
• 1 cup mushrooms, roughly chopped (I used baby bellas)
• 1/4 cup green onion, sliced (plus more for garnish)

Soy Sauce Mixture:

• 1/4 cup soy sauce
• 1 1/2 Tablespoon sesame oil
• 1/2 Tablespoon rice vinegar
• 1 teaspoon red pepper flakes (more or less to taste)

Mayo Sauce:

• 1/2 cup mayonnaise
• 1/2 Tablespoon rice vinegar
• 2-3 Tablespoons sriracha (more or less to taste, Grandude loves spicy, so I used 3 Tablespoons)
• juice of one lime
• 1 Tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 cups cooked rice (use your favorite or leftovers)

Garnish options: sliced green onion, minced cilantro, black sesame seeds, red pepper flakes and lime wedge

Directions

• Heat a large skillet over medium high heat.
• Once the skillet is hot, add the oil to the skillet and then add the grated ginger and garlic. Sauté for a minute until fragrant.
• Mix together the veggie mix and set aside.
• Whisk together the soy sauce, sesame oil, rice vinegar, and red pepper flakes, set aside.
• Whisk together the spicy mayo sauce ingredients in a small bowl until well combined and refrigerate until ready to serve.
• Add the ground pork to the skillet and use your wooden spoon to break it up as it cooks.
• Season with salt and pepper when the pork starts to brown.
• Cook the ground pork until it is brown, a little crispy, and most of the fat and liquid has evaporated from the skillet. There should not be a lot of extra liquid in the pan.
• Once the pork is thoroughly cooked, add in the veggie mix and sauté for 2- 3 minutes and then add the soy sauce mixture.
• Continue to sauté until the veggies just begin to wilt and become tender and then remove the skillet from the heat.
• Transfer the egg roll mixture to a bowl over rice for serving and then drizzle the spicy mayo over top and garnish with your favorite toppings.