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Recipes

INSTRUCTIONS

  1. Preheat oven to 425° and line a baking sheet with foil.
  2. Place broccolini, olive oil and salt & pepper in a bowl to toss for even coating.
  3. Spread broccolini on foiled baking sheet in a single layer, place in oven and bake for 15-20 minutes, or until they begin to brown. 
  4. With the last 3-4 minutes remaining, remove from oven in order to toss with minced garlic and lemon juice.
  5. Return to oven to bake for the remaining 3-4 minutes, top with lemon zest and enjoy!

Lemon Garlic Broccolini

INGREDIENTS

  • 1 bunch of broccolini trimmed, washed and dried
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced 

INSTRUCTION

  1. Preheat oven to 425° and line a baking sheet with foil.
  2. Place broccolini, olive oil and salt & pepper in a bowl to toss for even coating.
  3. Spread broccolini on foiled baking sheet in a single layer, place in oven and bake for 15-20 minutes, or until they begin to brown. 
  4. With the last 3-4 minutes remaining, remove from oven in order to toss with minced garlic and lemon juice.
  5. Return to oven to bake for the remaining 3-4 minutes, top with lemon zest and enjoy!

INSTRUCTIONS

  1. Preheat oven to 425°. Roll out bottom crust and place in 10\" pie pan and set aside.
  2. Place 2 tablespoon of butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook until vegetables are soft and fragrant. Stir in bouillon and water. Bring to a boil. Stir in the potatoes and cook until they become tender, but still firm. 
  3. In a medium saucepan, melt the remaining 2 tablespoon butter. Stir in the turkey and slowly incorporate the flour. Once the flour has all been added, stir in the milk. Place the turkey mixture into the vegetable mixture and cook until thickened. Pour mixture into the unbaked pie shell and add the second rolled out pie crust onto the top of the pie. Flute edges to ensure the crusts have sealed together and then create 4 slits in the top crust to let out steam. 
  4. Bake for 15 minutes at 425°. Reduce oven temperature to 350° and bake for additional 20 minutes, or until crust is golden brown. Enjoy!

Turkey Pot Pie

INGREDIENTS

  • 2, 10 inch pie crusts
  • 4 tablespoons butter
  • 1 small onion, minced
  • 2 celery stocks, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 2 teaspoon chicken bouillon
  • 2 cups water
  • 3 potatoes peeled and cubed
  • 1 1/2 cups turkey, cooked & cubed
  • 3 tablespoon flour
  • 1/2 cup milk
  • salt & pepper, to taste

INSTRUCTION

  1. Preheat oven to 425°. Roll out bottom crust and place in 10\" pie pan and set aside.
  2. Place 2 tablespoon of butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook until vegetables are soft and fragrant. Stir in bouillon and water. Bring to a boil. Stir in the potatoes and cook until they become tender, but still firm. 
  3. In a medium saucepan, melt the remaining 2 tablespoon butter. Stir in the turkey and slowly incorporate the flour. Once the flour has all been added, stir in the milk. Place the turkey mixture into the vegetable mixture and cook until thickened. Pour mixture into the unbaked pie shell and add the second rolled out pie crust onto the top of the pie. Flute edges to ensure the crusts have sealed together and then create 4 slits in the top crust to let out steam. 
  4. Bake for 15 minutes at 425°. Reduce oven temperature to 350° and bake for additional 20 minutes, or until crust is golden brown. Enjoy!

INSTRUCTIONS

  1. Add all the ingredients for the quick marinade in a large mixing bowl. Toss together until chicken is evenly coated with spices. Cover and set aside.
  2. In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the peppers, onions and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.
  3. Remove from the skillet, place in a large bowl, cover and set aside.
  4. Add the remaining tablespoon of cooking oil to the same skillet. Add the marinated chicken and cook for 8 to 10 minutes, until chicken is fully cooked.
  5. Add the peppers and onions back to the skillet, toss together with the chicken and remove from heat.
  6. Serve in warm corn tortillas and top with sour cream, guacamole and chopped cilantro and do not forget the Imperio Salsa! Enjoy!!

30 Minute Chicken Fajitas

INGREDIENTS

QUICK MARINADE FOR THE CHICKEN
  • 2 pounds boneless chicken breasts
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon cooking oil
  • 1 tablespoon garlic

INSTRUCTION

  1. Add all the ingredients for the quick marinade in a large mixing bowl. Toss together until chicken is evenly coated with spices. Cover and set aside.
  2. In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the peppers, onions and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.
  3. Remove from the skillet, place in a large bowl, cover and set aside.
  4. Add the remaining tablespoon of cooking oil to the same skillet. Add the marinated chicken and cook for 8 to 10 minutes, until chicken is fully cooked.
  5. Add the peppers and onions back to the skillet, toss together with the chicken and remove from heat.
  6. Serve in warm corn tortillas and top with sour cream, guacamole and chopped cilantro and do not forget the Imperio Salsa! Enjoy!!
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