Holiday Salsa

December 22, 2014 Leave a Comment
Holiday Salsa

Holiday Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

You know it’s an amazing salsa when your guest hover around the serving bowl ‘til it’s scraped clean!  This boasts fresh cilantro, cranberries and just a hint of heat.

Shelly Pattison                                                                                 Lubbock, Texas

 

Holiday Salsa Recipe

 

Holiday Salsa

1 package (12 oz.) fresh or frozen cranberries

1 cup sugar

6 green onions, chopped

½ cup fresh cilantro leaves, chopped

1 jalapeno pepper, seeded and finely chopped

1 package (8 oz.) cream cheese, softened

Assorted crackers or tortilla chips

 

Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped.  Transfer to a small bowl.  Stir in the onions, cilantro and pepper.  Cover and refrigerate for several hours or overnight.

To serve, place cream cheese on a serving place.  Drain salsa and spoon over cream cheese.  Serve with crackers or chips.        12 servings

 

(Recipe for Holiday Salsa was in www.tasteofhome.com, 2014)

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Turkey Burritos with Fresh Fruit Salsa

December 2, 2014 Leave a Comment

 

Turkey Burritos with Fresh Fruit Salsa

Turkey Burritos with Fresh Fruit Sals

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family.  “Even our pickiest eater loves these with the sweet-spicy fruit  salsa.  Yum!”  This recipe is “Diabetic Friendly”!

                Lisa Eaton                                                                                           Kenneburk, ME

Turkey Burritos with Fresh Fruit Salsa Recipe

 

Turkey Burritos with Fresh Fruit Salsa

1 pint grape tomatoes, quartered

1 medium mango, peeled and chopped

2 medium kiwifruit, peeled and chopped

3 green onions, thinly sliced

3 Tbsp. finely chopped red onion

1 jalapeno pepper, seeded and chopped

1 Tbsp. lime juice

Burritos:       1 lb. lean ground turkey

½ tsp. ground turmeric

¼ tsp. ground cumin

1 Tbsp. olive oil

2 garlic cloves, minced

½ cup Burgundy wine or reduced-sodium beef broth

1 jar (16 oz.) salsa

2 cups frozen corn, thawed

 1 can (15 oz.) black beans, rinsed and drained

10 whole wheat tortilla (8 inch), warmed

1 cup (4 oz.) shredded reduced-fat cheddar cheese

 

For salsa, combine the first seven ingredients.  Chill until serving.

In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in wine.  Bring to a boil.  Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.

Stir in the salsa, corn and black beans.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.  Remove from the heat.

Spoon about ½ cup turkey mixture off center on each tortilla.  Sprinkle with cheese.  Fold sides and ends over filling and roll up.  Serve with salsa.         10 servings

 

(Recipe for Turkey Burritos with Fresh Fruit Salsa  was in www.tasteofhome.com, 2014)

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Skillet Ranch Burgers

August 17, 2014 Leave a Comment
Skillet Ranch Burgers

Skillet Ranch Burgers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Lean ground turkey keeps these burgers light, while jalapenos and ranch dressing mix add great flavor.

          Debra Justice                                                                                     Moody, Texas

 

Skillet Ranch Burgers Recipe

Skillet Ranch Burgers

½ cup soft bread crumbs

1 small onion, finely chopped

1 small green pepper, finely chopped

2 jalapeno peppers, seeded and finely chopped

¼ cup egg substitute

1 ¼ tsp. ranch salad dressing mix

1 tsp. garlic powder

½ tsp. hot pepper sauce

1 lb. lean ground turkey

4 whole wheat hamburger buns, split

4 lettuce leaves

4 slices tomato

4 slices onion

Sauce:     ½ cup fat-free sour cream

1 tsp. ranch salad dressing mix

 

In a large bowl, combine the first eight ingredients.  Crumble turkey over mixture and mix well.  Shape into four patties.

In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a thermometer reads 165 F. and juices run clear.

Serve on buns with lettuce, tomato and onion.  Combine sour cream and dressing mix; spoon over burgers.                        4 servings

 

(Recipe for Skillet Ranch Burgers was on www.tasteofhome.com, 2014)

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Mexican Rice with Chicken

July 12, 2014 Leave a Comment
Mexican Rice with Chicken

Mexican Rice with Chicken

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This skillet supper comes together with leftover cooked chicken and a packaged mix.  After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day.  Both meals are a big hit.

         Debra Rzodkiewicz                                                                          Erie, Pennsylvania

 

Mexican Rice with Chicken Recipe

Mexican Rice with Chicken

1 package (6.4 oz.) Mexican-style rice and pasta mix

2 Tbsp. butter

1 ¾ cups water

1 can (14 ½ oz.) diced tomatoes with onions, undrained

2 cups cubed cooked chicken

1 jalapeno pepper, seeded and chopped

 

In a large skillet, cook and stir pasta mix in butter until lightly browned, about 5 minutes.  Add the water, tomatoes and contents of rice seasoning packet.  Bring to a boil.  Reduce heat; cover and cook 10 minutes.

Add chicken and jalapeno.  Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed.

4 servings

 

(Recipe for Mexican Rice with Chicken was on www.tasteofhome.com, 2014)

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Dad’s Ultimate Breakfast Burritos

June 14, 2014 Leave a Comment

 

Dad's Ultimate Breakfast Burritos

Dad’s Ultimate Breakfast Burritos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A dad-pleasing day is guaranteed when these breakfast burritos are on the menu.  He’ll love the peppery eggs mixed with potatoes, onions, corn, beans and seasoning in an overstuffed tortilla and smothered in cheese.

              Stacey Nerness                                                                 Spencer, Iowa

 

Dad’s Ultimate Breakfast Burritos Recipe

Dad’s Ultimate Breakfast Burritos

10 medium red potatoes, cubed

3 bay leaves

1 ½ tsp. kosher salt, divided

1 medium green pepper, chopped

1 medium red pepper, chopped

1 medium onion, chopped

4 Tbsp. olive oil, divided

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn

1 jalapeno pepper, seeded and chopped

2 tsp. ground cumin

1 ½ tsp. garlic powder

1 ½ tsp. paprika

½ tsp. pepper

10 eggs, beaten

10 flour tortillas (10 inches), warmed

4 cups (16 oz.) shredded cheddar-Monterey Jack cheese

 

Place the potatoes, bay leaves and ½ teaspoon salt in a Dutch oven and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 5-6 minutes or until almost tender.  Drain and discard bay leaves.

In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender.  Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through.

In a large skillet, heat remaining oil over medium-high heat.  Add eggs.  Cook and stir until almost set.  Add potatoes mixture.

Spoon 1 cup filling off center of each tortilla.  Sprinkle with ¼ cup cheese.  Fold sides and ends over filling and roll up.  Place on a greased baking sheet; sprinkle with remaining cheese.  Broil 4 inches from the heat for 2-3 minutes or until cheese is melted.          10 servings

 

(Recipe for Dad’s Ultimate Breakfast Burritos was on www.tasteofhome.com, 2014)

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Slow-Cooked Two-Bean Chili

January 28, 2014 Leave a Comment
Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had NO MEAT!  It’s so chock-full of ingredients and flavor that it’s hard to believe this is a low-fat recipe.  Enjoy!

         Ronald Johnson                                                                               Elmhurst, Illinois

 

Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili

½ Lb. sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 ribs celery, chopped

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

4 garlic cloves, minced

2 tsp. ground cumin

1 tsp. dried oregano

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) red beans, rinsed and drained

1 can (15 oz.) black beans, raised and drained

1 large carrot, chopped

½ cup water

½ cup barbecue sauce

¼ cup chili powder

1 tsp. Liquid Smoke, optional

Optional Toppings:   Light sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned.  Add the garlic, cumin and oregano; cook and stir 1 minute longer.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, beans, carrots, water, barbecue sauce, chili powder and Liquid Smoke if desired.

Cover and cook on low for 8 hours or until vegetables are tender.  Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.            6 servings (2 quarts)

 

(Recipe for Slow-Cooked Two-Bean Chili was on www.tasteofhome.com, 2014)

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Pork Roast with Twist of Orange

November 1, 2013 Leave a Comment
Pork Roast with Twist of Orange

Pork Roast with Twist of Orange

 

The citrus flavor sets this dish apart.  It’s my family’s favorite!  With a nice and EASY gravy, this dish is perfect served with rice or mashed potatoes.

          Janie Canals                                                                      West Jordan, Utah

 

Pork Roast with Twist of Orange Recipe

Pork Roast with Twist of Orange

4 bacon strips, diced

1 Pork Shoulder (3 to 4 lbs.)

1 large onion, thinly sliced

1 ½ tsp. minced garlic

1 jalapeno pepper, seeded and finely chopped

4 ½ tsp. chili powder

1 tsp. salt

1 tsp. pepper

1 cup chicken broth, divided

2/3 cup orange juice

¼ cup flour

Hot mashed potatoes, optional

 

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Cut roast in half.  Brown meat in drippings on all sides.

Transfer to a 5 qt. slow cooker, reserving 1 tablespoon drippings.  Brown onion in the drippings.  Add garlic; cook 1 minute longer.  Add the jalapeno, chili pepper.  Stir in ½ cup chicken broth, the orange juice and bacon; pour over roast.

Cover and cook on low for 4 ½ to 5 hours or until meat is tender.

(Recipe for Pork Roast with Twist of Orange came from Taste of Home (tasteofhome.com)

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Black Bean Burgers with Mango Salsa

August 13, 2013 Leave a Comment
Black Bean Burger with Mango Salsa

Black Bean Burger with Mango Salsa

My niece Alison made these Black Bean Burgers with Mango Salsa which were VERY GOOD.   They must have been really good, because her mother, my sister-in-law Cheryl, ate them more than once, and Cheryl is one of the PICKIEST eaters I know!  Good job Ali…way to go!

Black Bean Burgers with Mango Salsa Recipe

Black Bean Burgers with Mango Salsa

2 (15 oz.) cans black beans, rinsed and drained

¾ cup finely chopped cilantro, divided

¾ cup (3 oz.) shredded Monterey Jack cheese

¼ cup panko (Japanese breadcrumbs)

2 tsp. ground cumin

1 tsp. dried oregano

½ tsp. sea salt

½ medium jalapeno pepper, finely chopped

2 large egg whites

Cooking spray

1 ¼ cups chopped peeled mango (about 1 medium)

3 Tbsp. chopped shallots

1 ½ Tbsp. fresh lime juice

1 avocado, peeled and chopped

1 garlic clove, minced

6 (2 oz.) whole-wheat hamburger buns, lightly toasted

6 green leaf lettuce leaves

1 garlic clove, minced

6 (2 oz.) whole-wheat buns, lightly toasted

6 green leaf lettuce leaves

 

Preheat oven to 350 F.

Place black beans in a medium bowl; mash with a fork.  Stir in ½ cup finely chopped cilantro and next 7 ingredients.  Shape bean mixture into 6 (1/2 inch thick) patties.  Arrange patties on a baking sheet coated with cooking spray.  Bake at 350 F. for 20 minutes, carefully turning once.

Combine remaining ¼ cup cilantro, mango and next 4 ingredients in a medium bowl.  Place a patty on bottom half of each hamburger buns, top each with 1 lettuce leaf, cup of salsa and top half of bun.

6 servings

(Recipe for Black Bean Burgers with Mango Salsa)

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Hawaiian Chicken Wings

June 10, 2013 Leave a Comment
Hawaiian Chicken Wings

Hawaiian Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The slightly sweet sauce in this recipe makes it hard to stop munching these golden chicken wings.

                Carol Jones                                                                         Oregon City, Oregon

               

Hawaiian Chicken Wings Recipe

Hawaiian Chicken Wings

4 pounds whole chicken wings

1 cup flour

1 ½ tsp. salt

Oil for deep-fat frying

1/3 cup sugar

¼ cup soy sauce (use light sauce sauce)

1 garlic clove, minced

1 green onion, thinly sliced

1 tsp. finely chopped jalapeno pepper

Cut chicken wings into three sections; discard wing tips.  In a large plastic bag or shallow bowl, combine flour and salt.  Add wings in small batches; toss to coat.  In an electric skillet or deep-fat fryer, heat oil to 350 F.  Fry wings, a few at a time, until juices run clear, about 9 minutes.  Drain on paper towels.

In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno.  Dip fried wings in sauce; serve immediately.        12-16 servings

Note:  Wear disposable gloves when cutting hot peppers; the oils and burn skin.  Avoid touching your face.

(Recipe for Hawaiian Chicken Wings was in tasteofhome.com)

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