Prep Time: 30 Minutes
Cook Time: 3-4 Minutes
4 Boneless Pork Chops
½ cup mayo
3 tbsp. Moni’s Light or House Tomato Vinaigrette
½ World Classics Panko Breadcrumbs
¼ cup Asiago Cheese, grated
Salt and Pepper
1 Tbsp. Extra Virgin Olive Oil
Place pork between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or a small heavy skillet.
In a small bowl combine mayo and Moni’s dressing to make an aioli.
Combine panko, cheese, salt and pepper in a shallow dish. Dip pork in aioli mixture; dredge in panko mixture, pressing gently with fingers to coat.
Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned.
Moni’s House Dressing and Light are a wonderful marinade and cooking base. This recipe is so tasty and easy to make it is now one of the signature recipes we put on our 32oz Costco bottle.
Prep Time: 10
Cook Time: 15
4 Boneless Chicken Breast
1 1/2 Cups of Moni’s Light House or Famous House
1/2 Cup of Italian Bread Crumbs
4 Tbsp of Grated Parmigiana Cheese
1 Tsp Salt
1/2 Tsp Pepper
Preheat oven to 450F Combine chicken with Moni’s Dressing and place in a dish. Mix remaining ingredients in a small bow and sprinkle on top of the chicken. Bake in the oven for 15 minutes. Serve with pasta marinara and Moni’s Summer Salad. Enjoy!
- 1 ¼ lb. lean ground beef or turkey
- 1 tsp. paprika
- 1 T. good quality olive oil
- 2-3 tsp. ground cumin
- 1 medium sweet onion
- ¼ tsp. cayenne
- 2-3 cloves garlic, minced
- 1-2 tsp. ground New Mexico chili powder
- 1 28 oz. can fire roasted crushed tomatoes
- 1 T. balsamic vinegar
- 1 10 oz. can Ro-Tel diced tomatoes with green chili
- 2 tsp. salt, or to taste
- 10oz Moni’s Famous House or Light Vinaigrette
- 2 Cup water
- 1 Cup vegetable or chicken broth
- 1 15 oz. can Westbrae organic chili beans
- 1 16 oz. can pinto beans
Prep: 20 Minutes
Cook: 60 Minutes
Brown ground beef/turkey, with the onion, in 1 T. olive oil. Brown well, then add tomatoes and Moni’s House or Light. Add water and chicken broth, along with all seasonings and simmer for one hour. Add chili and pinto beans and continue to simmer for another 30-45 minutes. Serve in chili bowls with selected garnish.Garnish: grated good quality cheddar, chopped onions, diced avocado, chopped cilantroBon appétit!
6 Flat Out Healthy Grain Wraps (Deli)
1 Medium Red Onion, sliced
1 Zucchini, sliced
1 Yellow Squash, sliced
1 Orange Bell Pepper, sliced
2 tbsp. Olive Oil
3 Tablespoons Moni’s Light or House Tomato Vinaigrette
1 8 oz package cream cheese, softened
Salt and Pepper, to taste
In a medium size bowl mix veggies with 2 tbsp. olive oil and 2 tbsp of Moni’s Light Dressing. Toss lightly, and then grill on both sides until veggies are cooked through.
In small bowl, combine cream cheese and vinaigrette. Add salt and pepper to taste.
In each wrap spread some of the cream cheese mixture on the wrap then lay a few slices of each veggie. Roll up wrap and enjoy!
Makes 6 servings
Prep Time: 10 Minutes
Cook Time: 20 Minutes
- 3/4 lb lean ground beef (90% or higher)
- 2 cloves garlic, minced
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper, plus more to taste
- ⅓ cup water
- 4 medium tomatoes, diced
- 1 large avocado, diced
- ¾ cup Moni’s Famous House Dressing
- 2 tablespoons fresh lime juice (optional)
- Salt and pepper to taste
- 2 hearts romaine lettuce, chopped
- ½ cup grated cheddar cheese
- 2 oz corn tortilla chips (about 32 chips)
To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir will until well combined and some but not all of teh liquid has been absorbed. Remove from heat and allow mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
In a medium bowl, combine the tomatoes, avocado, Moni’s Famous House dressing, lime juice, salt and pepper.
Place 2 cups of lettuce on each plate. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. Pour ¾ cup of the tomato mixture with the liquid on top of each salad, and crush about 8 tortilla chips on top of each salad.
Cook Time: 6 Hours
- 2 to 3 lb Tri Tip – Purchase at Market Street, Cost Co or occasionally at Central Market (Tri Tip is the leaner portion of brisket. Big in California. Hard to find in Texas. Market Street carries the best selection. Once you enjoy Tri Tip, you will never eat brisket again! More flavorful cut of meat and easier to enjoy.)
- Moni’s Famous House Vinaigrette
Rub Tri Tip with choice of seasonings – I like salt, black pepper, white pepper, garlic, and cumin mixture.
Rub and place in zip lock bag. Before locking bag, poor in Moni’s dressing to coat meat.
Place in refrigerator for 24hrs.
Remove and allow to warm up prior to cooking or smoking
Start smoker and place temperature at 175 to 225 degrees.
You can use a more heartier selection of wood like hickory or mesquite to smoke, but I like apple or cherry the best. They are a little sweeter in flavor.
Add wood for desired smoke flavor during smoking process.
Place Tri Tip in smoker and cook for about 6 hours or till desired cooking range – rare, medium, well.
During process glaze with Apple Cider and Mop with Moni’s Dressing for desired flavor.
Tip – About half way through smoke process wrap in tin foil to lock in flavor and juices.
Should have a good smoke ring around meat when complete. Slice and serve with choice of potatoes and risotto along with a glass of Merlo.
Left overs make great sandwiches – add to hoagie roll, melt cheese on top and grilled onions! New version of a classic cheese steak!