Chicken Tortilla Soup

  • 1 jar BOBBY D'S® MA'S GREEN THUMB®
  • 1 small yellow onion, finely chopped
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 4 cups chicken broth
  • 1 (15 ounce) can corn kernels
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons of fresh lime juice
  • 3 cups shredded cooked chicken breast or dark meat
  • crushed tortilla chips
  • sliced avocado
  • shredded Monterey Jack cheese
  • chopped green onions

Step 1: Sauté finely chopped onion in Olive oil until translucent, add jar of MA'S GREEN THUMB®

Step 2: Add chicken broth and cook for additional 5 minutes, stirring to combine.

Step 3: Add chili powder, cumin, corn, black beans, green chili peppers and shredded chicken.

Step 4: Cook on low simmer for 15-20 minutes. When finished simmering, add lime juice and stir to combine.

Step 5: Ladle into bowls and top with crushed tortilla chips, fresh Cilantro, avocado, Monterey Jack cheese and green onions. Enjoy!

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Chicken Cacciatore

  • 1 jar BOBBY D'S® MA'S GREEN THUMB®
  • 12 boneless, skinless chicken thighs
  • 4 oz dry white wine
  • 4 oz chicken broth
  • 3 tablespoons extra virgin olive oil
  • Flour

Step 1: Pat chicken with flour, season with salt and set aside.

Step 2: Heat saucepan and add Olive Oil. Sear chicken on each side for 2 minutes. Remove searedchicken pieces and set aside.

Step 3: Add chicken broth and white wine to pan.Stir and cook for 2 minutes.

Step 4: Pour 1 jar of MA'S GREEN THUMB® and stir to combine.

Step 5: Return chicken to saucepan, spoon sauce over chicken and cover with lid. Simmer for 10 minutes then turn chicken.

Step 6: Cook for additional 10 minutes until chicken is thoroughly cooked.

Step 7: Remove pan from heat and let sit for 5 minutes. Spoon sauce mixture over chicken and serve. Enjoy!

( If desired, mix remaining sauce with risotto or pasta.)

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Sausage and Peppers

  • 2 cups BOBBY D'S® MA'S GREEN THUMB®
  • 1 1/2lbs Mild Italian Sausage
  • 3 Peppers (1 red, 1 yellow, 1 green)
  • 1 small Onion
  • 5 tbsp Extra Virgin Olive Oil
  • 1lb Penne Pasta (optional)

As a Pasta Topper

Step 1: Thinly slice assorted Peppers and Onions and sauté in 3 tbsp of Olive Oil until caramelized. Set aside.

Step 2: Remove Sausage from casings; break apart Sausage and sauté in 2 tbsp of Olive Oil until almost brown. Add 2 cups of MA'S GREEN THUMB®, Pepper and Onion mixture and continue cooking for 2-3 minutes until heated thoroughly. Remove from heat and cover.

Step 3: Cook Penne Pasta in boiling water with salt until it is al dente. Drain and do not rinse. Toss Penne with Sausage, Peppers and Onions and serve.

Served Solo

Step 1: Sauté Sausages (in their casings) with Peppers and Onions in Olive Oil until Peppers and Onions are soft and caramelized. Add 2 cups of Ma’s MA'S GREEN THUMB® and simmer for an additional 15 Minutes. Serve with crusty bread and a side green salad.

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Breakfast Strata topped with MA'S GREEN THUMB®

  • 9 slices Italian bread, torn into bite size pieces
  • 1 cup diced fresh mushrooms
  • 3/4 cup chopped green bell pepper
  • 2 tablespoons olive oil
  • 16 ounces shredded Provolone Cheese
  • 1/2 cup finely chopped onion
  • 2-3 cups cooked Pork breakfast sausage
  • 8 eggs
  • 2 cups milk
  • salt and pepper to taste
  • Freshly grated Parmesan Cheese

Step 1: Sauté the sausage and green bell pepper for 4-5 minutes, add onion and mushrooms and sauté until thoroughly cooked.

Step 2: Grease a 9x13 inch baking dish. Layer half of the torn Italian bread in the bottom of the dish.

Step 3: Sprinkle the cooked sausage vegetable mixture evenly over the bread layer. Sprinkle with half of the Provolone cheese.

Step 4: Top with remaining bread pieces, then another layer of the sausage vegetable mixture. Sprinkle with remaining cheese.

Step 5: Whisk together eggs, milk, salt and pepper. Pour over the entire pan.

Step 6: Cover with aluminum foil, and refrigerate for 12 to 24 hours.

Step 7: Preheat the oven to 350 degrees F (175 degrees C).

Step 8: Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Step 9: Cut into individual pieces, serve topped with MA'S GREEN THUMB® and grated Parmesan cheese! Enjoy!

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