2 large red peppers, chopped
1 medium carrot, chopped
1 medium onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1/2 tablespoon vegetable oil
2 cans (14 1/2 oz. ounces) chicken broth
1/4 cup long grain rice
2 tsp. Rocky Mountain Southwest Seasoning
1/8 teaspoon crushed red pepper flakes
In a dutch oven or soup kettle, saute red peppers, carrots, onion, celery, and garlic in oil until tender. Stir in broth, rice and seasoning; bring to a boil. Reduce heat, cover and simmer for 1 hour, or until vegetables are tender. Cool for 30 minutes. Puree in small batches in blender, return to pan. Heat throughout.
Garnish with crushed red pepper flakes.
1 lb. boneless skinless chicken breasts, cut into 1/2” strips
2 tablespoons butter or margarine
2 cups sliced carrots
1 small onion, cut into rings
1/2 cup orange juice
1/2 cup Rocky Mountain Teriyaki Sauce
1/8 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon water
In a large skillet, saute chicken in butter for 4 - 5 minutes, or until slightly browned. Stir in carrots and onion, orange juice, teriyaki sauce, and pepper, stirring until bubbly. Combine cornstarch and water in a small bowl, stir until smooth, pour over chicken and vegetables in skillet, stirring until sauce is bubbly.
Reduce heat, cover and simmer for 10 - 15 minutes, or until vegetables are tender.
Serve with rice.
1 tablespoon vegetable oil
6 ounces Shiitake mushrooms, stemmed & sliced
1 head baby bok choy, shredded
Rocky Mountain Korean Sauce
1 lb. ground or chopped cooked pork (or chicken)
1/2 cup sour cream
2 teaspoons Thai chili sauce
Four wraps, or tortillas
2 cups cooked white rice
4 teaspoons sesame oil
Heat oil in a large skillet over medium heat. Add the mush- rooms and cook until tender,
4 to 5 minutes. Add the bok choy, and 2 tablespoons of the Korean sauce, and cook until wilted, about 2 minutes.
Remove to a medium bowl. Add the meat to the skillet and cook over medium heat until no longer pink. Stir in the remain- ing Korean sauce, then add the bok choy mixture back in and keep warm.
In a small bowl, combine the chili sauce and sour cream. Warm wraps or tortillas in another skillet, until hot, about 30 seconds. Spread each wrap with 2 tablespoons of the sour cream mixture, spoon 1/2 cup rice down the center of each wrap. Top with the meat and bok choy mixture. Drizzle with 1 teaspoon sesame oil. Fold burrito-style.
Repeat on all remaining wraps.
1 pkg Real Pit BBQ Pulled Chicken
1 stalk celery, chopped
1/2 cup walnuts
1 bunch of grapes
1 cup mayonnaise
2 tsp. lemon juice
2 Tbs. Rocky Mountain Carolina Mustard
1 Tbs. Rocky Mountain Country Dijon Seasoning
2 tsp. kosher salt
Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined.
Refrigerate until ready to serve.