TIPS & QUICK RECIPES
Spicy Citrus Chicken
Combine 1 lb boneless, skinless chicken breast (cubed), 2 T olive oil, 2 T blend, & juice from 1 lime; marinade for 20 min. Sauté chicken until cooked through; top with additional 1 T lime juice and serve over rice.
Argentina Flank Steak
Combine 4 T blend, 1-1/2 cups orange juice, 3 T olive oil, 1-1/2 T vinegar, 1 T soy sauce, juice of 3 limes & 1/2 cup chopped parsley; pour over 2 lb flank steak, cover with plastic wrap & marinade for 2 hours. Grill over high heat until 120F internal temperature is reached. Boil remaining marinade & reduce by half. Slice meat across grain & drizzle with marinade reduction.
Argentina Queso Dip
In a saucepan, melt 2 T butter; add 2 T flour & stir for 3 min; slowly add 2 cups milk & stir until it boils; reduce & simmer until thick. Remove from heat & stir in 8 oz shredded Monterey Jack cheese & 3 T blend. Serve with tortilla chips.
Chimichurri Salmon Burgers
Chop 1-1/4 lbs salmon into 1/4-inch pieces; combine with 1/4 cup parsley, 2 T mayonnaise, 2 T grated onion, 1 T lemon juice & 1-1/2 tsp blend; form into 4 patties – cover & refrigerate for 30 min. In small bowl, combine 3 T olive oil, 1 T red wine vinegar, 1/2 cup parsley & 1 T blend; set aside. Grill burgers over med-high heat for 4 min per side; serve on crusty rolls with prepared sauce.