RECIPES

Taco Filling

Use Phillips Gourmet to make Beef and Mushroom tacos!

Ingredients
1 lb. Phillips Blended Beef
2 cups chopped yellow onions
1 ½ tablespoons olive oil
½ cup fresh chopped cilantro
2 tablespoons chili powder
1 ½ tablespoons cumin
Salt and black pepper to taste

Procedure
In a 12 qt. stock pot, add 1 ½ tablespoons of olive oil, 2 cups of diced onion and 1 lb. of Phillips Blended Beef. Cook on medium heat until beef is fully browned. Add salt and pepper to taste and the remaining ingredients (cilantro, cumin and chili powder). Stir every few minutes until done. Beef should be cooked to 160 degrees F.

Stuffed Peppers

Use Phillips Gourmet to make Blended Beef and Mushroom Stuffed Peppers

Ingredients
1 lb. Phillips Blended Beef
6 large bell peppers, any color
2 cups brown rice, cooked
2 cloves garlic, minced
1 small onion, diced
16 oz. jar crushed tomatoes
1 tbs. olive oil
1 tsp. italian seasoning
Salt and pepper, to taste
1 cup sharp cheddar cheese

Procedure

Preheat oven to 350 degrees. Prepare ingredients: Cook rice and set aside. Rinse, cut tops, and remove seeds from peppers. Optionally, slice the bottom of the peppers so that they sit flat. Boil peppers for five minutes in water. Mince garlic and slice onion. Lightly grease a baking dish. Add olive oil to pan and sauté the garlic and onion. Once soft, add the Phillips Blended Beef. Cook until temperature reaches 160 degrees. Add the rice, can of crushed tomatoes, Italian seasoning, salt, and pepper. Stir until blended. Fill the peppers with your mixture. Bake uncovered for 25-30 minutes. Pull out of the oven and add cheese to the top. Bake for an additional five minutes, or until the cheese is melted.

Garden Basil Chicken with Penne

Use Phillips Gourmet to make Garden Basil Chicken with Penne

Ingredients
1 cup alfredo sauce
1 cup Phillips Fire Roasted or Phillips Sautéed Mushrooms
2 tbsp. basil puree
1/3 cup diced tomatoes
4 cups penne pasta, cooked
2 strips grilled chicken, sliced 1/2″
3 tbsp. mozzarella & provolone cheese, shredded

Procedure
Heat alfredo sauce with mushrooms and basil puree, stir to combine, till warm all the way through. Roast tomatoes in the oven till browned on edges. Toss together cooked pasta, sauce, and tomatoes till pasta is thoroughly coated, then divide into three bowls. Slice grilled chicken (warm) at an angle and 1/4″ thick and place on top of pasta. Sprinkle with shredded mozzarella and provolone cheese. Serve warm.

Salsiccia & Mushroom Flatbread

Use Phillips Gourmet to make Salsiccia & Mushroom Flat Bread

Ingredients
1 piece flatbread crust
3 tbsp. rosa sauce
5 tbsp. mozzarella cheese, shredded
1 tbsp. bacon bits
2 tbsp. pepperoni bits
2 oz Phillips Fire Roasted or Phillips Sautéed Mushrooms

Procedure
Apply rosa sauce to flat bread. Sprinkle evenly: cheese, bacon bits, pepperoni bits, and sautéed mushrooms (drained). Cook at 350 degrees F until cheese is melted and crust is crisp.

Veggie Stuffed Pizza Stick

Use Phillips Gourmet to make Veggie Stuffed Pizza Sticks

Ingredients
3 oz. pizza dough
1 1/2 tbsp. pizza sauce
1 tbsp. mozzarella cheese, shredded
2 oz. Phillips Fire Roasted or Phillips Sautéed Mushrooms, chopped
1 tbsp roasted red onions, diced
1 tbsp. roasted green peppers, diced
1 tsp. shredded cheese
1/2 tsp. vegetable or olive oil

Procedure
Roll out pizza dough into a 3″x12″ rectangle. Spread pizza sauce in the center. Add the mozzarella, mushrooms, roasted peppers and onions to the center. Fold the dough over and pinch shut. Lightly brush pizza stick with oil and sprinkle the shredded cheese on top. Bake at 350 degrees F for 10 minutes, or until golden brown, with the seam side down. Makes one pizza stick.

Mushroom Carbonara

Use Phillips Gourmet to make Mushroom Carbonara

Ingredients
7 oz. spaghetti
4 oz. alfredo sauce
3/8 cup Phillips Fire Roasted or Phillips Sautéed Mushrooms
2 tbsp. fresh broccoli, blanched
1 1/2 tbsp. tomatoes, diced
1 1/2 tbsp. cooked bacon, diced

Procedure
Cook pasta until al dente. In a sauté pan, heat the sauce, then toss with the broccoli and mushroom. Garnish with diced tomato and bacon.

Mushroom & Spinach Flatbread

Use Phillips Gourmet to make Mushroom & Spinach Flatbread

Ingredients
1 piece flatbread crust
4 oz. alfredo sauce
4 oz. fresh spinach
2 tbsp. Phillips Fire Roasted or Phillips Sautéed Mushrooms
1 1/2 tbsp. shredded cheese
1 1/2 tomatoes, diced

Procedure
Preheat oven to 350 degrees F. Place flatbread crust on a cookie sheet. Spread alfredo sauce on top of flatbread crust. Spread evenly: fresh spinach, mushrooms, cheese, and tomatoes. Bake until cheese is melted and crust is crispy.