Snowy, Snowy Friday

Another snow day here today. I just got our car out of the ditch with the help from Bub. He pushed, I rocked and we finally got that sucker out. I really don't like driving in icy slush. I got stuck once yesterday on the hill going to the elementary school; it took two men pushing my poor little white minivan up the hill. On the way home, I barely made it up two little hills. There is a reason that every other car here in St. Joe is a four-wheel drive. Enough whining, here is a tasty black bean dip. I sometimes add 8 ounces of cream cheese and a chipotle chile to spice it up a little. You can add some cooked ground beef or chorizo to make a tasty burrito filling. Also great with scrambled eggs in a breakfast burrito..

Black Bean Dip

4 Slices Bacon, browned and drained
1/2 Onion, diced
1/2 Sweet Red Pepper, diced
1 Chipotle Pepper, chopped
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
2 15 Ounce Can Black Beans, with juice
2 Tablespoons Cilantro

Saute onion and peppers in remaining bacon fat Add spices to onion and pepper
Add beans and liquid Simmer to slightly thicken, cool Add crumbled bacon Top with cilantro and sour cream if desired

Eureka, I think I done found gold!

Well, that might be a bit dramatic, but I think I have found my way back to my basic business; which was making canned fruit and savory salsas, chutneys and pickled vegetables. Along the way, I started making prepared foods, but it was more of a sideline. Canning the same old things gets boring, and Lord knows, I am easily bored, which is why I started making pre-packaged foods.

My sales have been mediocre to say the least since the outdoor market closed for the winter.
Yesterday, I had my best sales so far this winter, almost double what it usually is. Why? Because I started pushing my salsas and pickled vegetables again. I also had this little gem of an idea. Since we are two doors down from Weight Watchers, why not start posting what the Weight Watcher's Points Plus are on my foods. It is working. My next strategy is to start handing out brochures and have sampling to the WW customers as they come out the door. I think I am on to something. I am just not sure why it took me so long.

Here is a recipe that I think you might enjoy. In honor of Weight Watcher's (I should probably insert that little TradeMark thingy, but I haven't a clue as to how to do that), here is a healthy and tasty salad.

Vegetable and Blue Cheese Salad [Weight Watcher's Points Plus=5 per serving]
Adapted from Saveur

8 Ribs Celery, cut in 1/2" slices
4 Ounces Blue Cheese
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper, to taste
1/2 Cup Chopped Red Bell Pepper
1/4 Cup Sliced Green Onions
1/4 Cup Sliced Black Olives

Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.
Serves 4

Sweet Deals and shameless self-promotion!

Hi all! As you can see, I have added some links to my blog. They are on the left sidebar. In a quest to earn some needed revenue for my business, I figured this might be the way to go.
If you use one of the links to access Amazon, Flirty Aprons, Groupon or Cooking.com, I will receive a commission on the total of your purchases. I will not see who ordered or what was ordered, only a report of my commission.

I know it would be a pain to come to my blog every time you wanted to order something from Amazon, you can right-click with your mouse on the Amazon.com link and save it to your bookmarks. That way you can just access the link without having to come to my blog. I, of course, would welcome you to visit my blog anytime, but just using the links would be great.
Passing on the word to your friends and family would be greatly appreciated.

In these tough financial times, a girl has to do what a girl has to do, so please accept my apology for this shameless self-promotion.

Enjoy this sweet orange-chocolate zucchini bread. With all that fruit and vegetables in it, it has to be good for you!

Double Chocolate Orange-Zucchini Bread

2 Cups All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder, sifted
1 Cup Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
2 Large Eggs
1/3 Cup Vegetable Oil
3/4 Cup Buttermilk
1 Tsp Vanilla Extract
1 medium navel orange, processed in a food processor (skin and all, seeds removed)
2 Medium Zucchini, shredded (1 – 1 1/4 cups)
1 Cup Chocolate Chips

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
In a medium bowl, whisk together eggs, vegetable oil, buttermilk and vanilla. Add to dry ingredients and stir until almost fully combined. Add in the zucchini and chocolate chips and stir until evenly distributed in the batter (batter should be fairly thick).
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs attached.
Turn loaf out of pan and cool on a wire rack before slicing.

Note: No Weight Watcher's Plus Points available; by design. :)
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Soup to slurp...

Baby, it's cold outside! Here is a delicious soup recipe to keep you warm. I used to buy this from my beloved grocery store in Minneapolis called Byerly's (think the Nordstrom's of grocery stores).
Enjoy this hearty soup for dinner tonight.


* Exported from MasterCook *

BYERLY'S WILD RICE SOUP

Recipe By :Byerly's
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
2 tablespoons minced onion
1 cup flour
1 1/2 quarts chicken broth
1 quart wild rice, cooked
2/3 cup cooked ham -- diced
1 cup carrots -- finely shredded
3/8 cup almond slivers -- chopped
1 teaspoon salt
2 cups half-and-half
1/4 cup dry sherry
snipped parsley or chives -- for garnish

Melt butter in saucepan; saute onion until tender. Blend in the flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, ham, carrots, almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives.

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Winter Market is Open

Hello All!
I will finally be at the Winter Market this coming Saturday, the 13th.
The storefront is next to the East Hills Vet Clinic, in the Perkin's
parking lot, at 3901 Frederick Avenue, St. Joseph.
It is open from 8am-2:30pm.
Life has been a little crazy lately, but I am finally getting caught up.
Here is the menu for Saturday:

Cinnamon Chip Scones- $3

Mini Greek Quiches- $5

Stuffed Meatballs/Marinara Sauce- $5

Zesty Tuna Salad (no pasta) 8 oz- $5

Soup- 8 oz- $2.50 16 oz- $5
Cream of Mushroom Soup
Beef Vegetable Barley Soup

Fresh Salsa- 16 oz- $5
Jarred Salsa- 16 oz- $7
Tropical
Chipotle Tropical
Traditional (not available jarred)


Black Bean and Salsa Salad

16 ounces frozen petite white corn -- thawed
15 ounces can black beans -- rinsed and drained
1 1/2 C. celery -- chopped
1/2 C. green onion -- chopped
1/4 C cilantro -- chopped
12 ounces of your favorite It Dawned On Me Salsa
1/4 C rice vinegar

Mix all ingredients together carefully and chill for at least 3 hours.

Note: Fresh mango, pineapple and shrimp are nice additions to this salad.

Thanks!
Dawn
It Dawned On Me

Caldo Tlalpeno, a nice spicy chicken soup...

for these cold rainy nights we have been having. You may add more or less of the Chipotle Salsa depending on your heat tolerance. You don't want to overpower the flavor of the chicken. A little rice or orzo would also be good added to this soup.

* Exported from MasterCook *

Caldo Tlalpeno

Recipe By : Adapted from Diana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts good chicken stock (homemade is best, but canned will do)
1 1/4 pounds chicken breast, (bone-in and skin on)
1/2 teaspoon mixed dried herbs -- (oregano and cumin)
1 tablespoon olive oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
2 large cloves garlic -- minced
chopped fresh cilantro
salt to taste
2 tablespoons Chipotle Salsa
1 ripe avocado -- for garnish
1 large lime -- cut in wedges

Place the broth and chicken in a saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised during the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Wash the pan,
set it over medium heat, and add the oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 minutes. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos, Chipotle Salsa and cilantro, partially cover and simmer for 30 minutes. Season with salt if needed. Just before serving, add the shredded chicken to the simmering soup. Simmer for a few minutes, until chicken is heated through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.
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Curried Chicken Salad with Pita Sandwiches

You may make the chicken salad ahead of time and assemble the sandwiches at the last minute. For you low carbers, you may substitute the low carb (very low flavored) tortillas, and make a tasty wrap with this chicken salad. If you like a little crunch to your sandwiches, add some chopped celery, water chestnuts or almonds.

* Exported from MasterCook *

CURRIED CHICKEN SALAD PITA SANDWICHES

Recipe By : adapted from bestfoods.com
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry Salads
Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise (Best Foods or Hellman's)
2 Tbsp. Mango or Pineapple Chutney
1 Tbsp. cider vinegar
1 Tbsp. curry powder
3 cups cut-up cooked chicken
1/4 cup fresh cilatro leaves
1/4 cup sliced green onions
6 small pita breads
Mixed salad greens

In food processor or blender, process mayonnaise, chutney, vinegar and curry until smooth (you may hand-chop the chutney into small pieces). In small bowl, gently toss with chicken. Serve in pita bread with greens.

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Spicy Black Beans and Rice

If you would prefer, you may substitute pinto beans or red beans for the black beans, they are all good in this recipe. I always serve this with a bottle of Louisiana Hot Sauce or Tabasco Hot Sauce. They add a nice piquant zip to this dish.

* Exported from MasterCook *

SPICY BLACK BEANS AND RICE

Recipe By : Gourmet / March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- soaked in cold water, overnight
1 ham hock (I prefer to use a ham bone)
2 large garlic cloves -- minced
1 bay leaf
1 1/2 teaspoons dried oregano -- crumbled
3 cups coarsely chopped onion
2 green bell peppers -- chopped
1/2 teaspoon dried hot red pepper flakes -- or to taste
1 tablespoon chili powder
1-28-ounce can Italian tomatoes -- drained and chopped
1/3 cup chopped fresh cilantro -- or to taste
1 tablespoon red-wine vinegar
-cooked rice as an accompaniment
-chopped red onion as an accompaniment
-chopped fresh cilantro as an accomaniment

In a kettle combine the beans, the ham hock or ham bone, the garlic, the bay leaf, the origano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice and top with onion and cilantro, as desired.

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Santa Fe Chicken Soup

This is a wonderful nourishing soup for the cold days of winter. I urge you to use homemade chicken stock, but canned in fine also. Just be careful about adding salt if you are using canned broth. I like to add cooked black beans to this soup. If you use canned black beans, be sure to rinse them well, or they will turn this lovely soup a muddy brown color.
(Please note, this recipe does not use any of my fine products, but you could always serve some of my Mango Salsa or Pineapple Salsa with chips, as a starter...just a thought.)


* Exported from MasterCook *

SANTA FE CHICKEN SOUP

Recipe By : not sure where this came from
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges

Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done. Garnish with any or all of the above extras.
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Not Your All-American Meat Loaf

This is a spicy meatloaf that is great hot, and even better cold, in sandwiches. You may sub any hot chile you would like for the jalapeno. If you don't want it this spicy, just use a little more green pepper. Habenero anyone???

* Exported from MasterCook *

NOT YOUR ALL-AMERICAN MEAT LOAF

Recipe By : Dawn
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
4 slices bread -- torn into pieces
1 onion -- chopped
1/2 green pepper -- chopped fine
4 jalapenos -- chopped fine

1 bunch fresh cilantro leaves, chopped
1 cup Chipotle BBQ Sauce, or Jan's Thai BBQ Sauce -- divided use
1/4 cup milk
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Combine ground beef, bread, onion, green pepper, jalapenos, cilantro, milk, eggs, 1/2 cup Chipotle BBQ Sauce or Jan's Thai BBQ Sauce, salt and pepper. Shape into an oval and bake in a 9 x 13 inch baking pan for 1 1/2 hours. Pour remaining 1/2 cup of Chipotle BBQ Sauce or Jan's Thai BBQ Sauce over meatloaf for the last 20 minutes of cooking time.

Note: By shaping this loaf into an oval and baking it in a baking pan rather than a loaf pan, you end up with a meatloaf that is lower in fat.

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Mango Chutney Pork Chops

This slightly spicy dish is great served with either steamed rice or a rice pilaf. Be sure not to overcook the pork. Pork can now be safely served at a medium, or slightly pinkish in the center. You may have to cook your pork chops a little more, or a little less depending on the thickness of your chops. There is nothing worse than dried out pork chops, well, shoe leather perhaps!

* Exported from MasterCook *

MANGO CHUTNEY PORK CHOPS

Recipe By : Dawn/adapted from a Sunset recipe
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork chops
1/2 cup Mango Chutney
2 tablespoons Dijon mustard
1/3 cup red wine vinegar or fruit vinegar
salt and pepper
rubbed sage

Mix the Mango Chutney and Dijon mustard together in a small bowl. Salt and pepper the pork chops on both sides, rub sage into meat. Brown for about 5 minutes a side in a non-stick pan. When meat is nicely browned, pour the Mango Chutney-mustard mixture over the top, cover and cook about 20 minutes until meat is cooked through. After 20 minutes of cooking, remove the meat from the pan and add the vinegar, stirring well. Bring the sauce to a boil and reduce by 1/3. Taste the sauce and correct with more Mango Chutney or mustard. Return your meat to the pan and simmer a minute or two to bring it back to temperature. Garnish with chopped scallions or parsley.

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Saucy Brunch Meatballs with Simmering Sauce

Brunches are popular in the summer months. Easy casual get togethers with friends and family. When I entertain like this, I try to get as many dishes as I can that can be made ahead, leaving me free to enjoy my guests. Here is a rather retro dish using an update on the "Chafing Dish Meatball" idea, tweaked by yours truly. These can be served on the side, or with rolls or tortillas to make pseudo meatball subs or burritos.

* Exported from MasterCook*

SAUCY BRUNCH MEATBALLS

Recipe By : Dawn and Sharon Larsen
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. lean ground pork
1 lb. bulk pork sausage, good quality
1/4 cup dry -- flavored bread crumbs
3 cloves garlic -- crushed
1 teaspoons salt
1/2 teaspoon pepper
2 eggs -- slightly beaten
1/2 cup milk
10-ounce package of frozen chopped spinach, or fresh, if using frozen, squeeze out as much liquid as humanly possible
1/2 cup chopped fresh cilantro leaves
1/4 cup olive oil

In large bowl, combine all ingredients, except oil. Mix well with hands to combine.With moistened hands, shape into meatballs 1-1/2 inches in diameter. Saute meatballs in skillet with oil until browned all over. Remove from skillet, add to simmering sauce for 30 minutes longer (recipe below). These hold nicely in a chafing dish, or the ever popular dust catcher, the crockpot. You could also substitute ground turkey for some or all of the pork, just be careful as to not let them overcook.
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* Exported from MasterCook*

Simmering Sauce

Recipe By : Dawn and Jan Emerson
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Jan's Thai BBQ Sauce
8 ounces Pineapple Salsa

Mix ingredients together in a saucepan. Bring to a simmer over medium heat, and pour over prepared meatballs. If you like saucier meatballs, you may double the sauce recipe. You may refrigerate any leftover sauce to top on burgers, meat loaf, chicken, or even pizza.
Makes 2 cups, or if doubling 4 cups sauce.
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Walking Tacos, Basic Taco Meat, and Homemade Refried Beans

Don't scoff at this recipe, it is a family favorite and perfect for hot summer nights. Don't use the commercial taco packet seasoning, try this one, that is made from scratch. It is so much better. If you want to just make a smaller batch of the taco meat, freeze the leftovers for future use.

* Exported from MasterCook *

WALKING TACOS

Recipe By : Karen/NO.CA and Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Taco Meat (see recipe below)
8 cups refried beans, homemade or canned
2 cups diced yellow onions
2 cups diced fresh tomatoes
2 cups shredded cheddar cheese
1 cup shredded Monterey jack cheese
1 head fresh shredded lettuce
1 large can sliced olives
2 cups sour cream
2 cups guacamole
1 bunch fresh cilantro leaves, chopped
2 bunches green onions, sliced
2 cups jalapeno or chiles of your choice, sliced
4 cups of your favorite, It Dawned On Me Salsa
2 bags tortilla chips (large)
1 24x24 in. sheet pan
aluminum foil

Prepare taco meat recipe below. Heat beans in sauce pan. Line sheet pan with foil. Using a rubber spatula or a wooden spoon, spread an even layer of beans on top of pan lined with foil. Then spread an even layer of the beef on top of the beans,then top with shredded lettuce. Sprinkle chopped onions on top of shredded lettuce, then top with shredded cheese, diced fresh tomatoes, and sprinkle sliced olives.
Serve guacamole, jalapeno slices, salsa, cilantro, chips and sour cream on the side. Set out plates and allow your guests to help themselves. Can be served cold. This can also be prepared a day in advance.
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* Exported from MasterCook *

TACO MEAT

Recipe By : Kathe Wragg
Serving Size : 12 Preparation Time :0:00
Categories : Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- or ground turkey
3 large onion -- chopped finely
1 1/2 tablespoons chili powder
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons paprika
1 1/2 teaspoons dry rosemary
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper
6 cloves garlic -- minced or pressed
2 tablespoons Worcestershire sauce
1/2 cup water

In a wide frying pan over medium heat, cook meat until brown and crumbly. Drain, add onion and garlic and saute until limp. Stir in chili powder, oregano, paprika, rosemary, cumin, and pepper. Saute for 2 minutes. Add Worcestershire sauce and water; simmer until desired consistency.

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* Exported from MasterCook *

HOMEMADE REFRIED BEANS

Recipe By : Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds dried pinto beans -- soaked overnight
1 1/2 gallons water
6 cloves garlic -- minced
2 teaspoons Knorr chicken base stock
1/2 cup bacon fat
cayenne pepper -- optional

Soak beans in water to cover overnight. Drain off soaking water, and cover with the 3 water. Bring the beans to a boil. Turn down to a simmmer. Cook until beans are soft and tender. With a potato masher, squish the beans until they become a soupy texture. Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste. Add cayenne if desired.

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Curried Beef and Potato Stew

This recipe is quite tasty. Unfortunately, I do not remember where I came upon this recipe. So, if this recipe belongs to you, please forgive my indiscretion, and I thank you. I like to garnish this with a little chopped fresh cilantro and green onions.

* Exported from MasterCook *

CURRIED BEEF AND POTATO STEW

Recipe By : An Unknown Source (I can't remember where I found this.)
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs lean boneless beef stew meat -- cut into 1-inch
cubes
2 lbs red potatoes -- peeled and cut into
3/4 inch pieces
1 medium onion -- chopped
3/4 cup Mango Chutney or Pineapple Chutney
1/4 cup raisins
3 tablespoons quick-mixing flour -- such as Wondra
1 cup water
1 teaspoon beef bouillon granules
2 tablespoons Madras curry powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups frozen green peas -- thawed

In a 4- or 5-quart slow cooker, mix together all the ingredients except the peas. Cover and cook on low heat setting 7-8 hours or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible. Stir in the peas, cover, and cook 15 minutes longer. Serve with steamed rice.

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Chicken Chili Verde Tacos

Early morning musings. Which product have I not given much attention to? Hmmm? My tomatillo salsas, come to mind. (I should be careful here, no coffee flowing through my veins yet.)There is no added sugar, and they pair themselves wonderfully with poultry, fish and seafood. Here is a quick easy recipe for the harried cook.

* Exported from MasterCook *

Chicken Chili Verde Tacos

Recipe By : "Sunset 30 Minutes or Less Cookbook"
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded cabbage (red or green or
both)
1 cup lightly packed cilantro leaves
1 cup Garlic Tomatillo Salsa or MangoTomatillo Salsa
1 pound boneless -- skinless chicken breasts
1 teaspoon vegetable oil
1 large onion (about 1/2 pound)-slivered lengthwise
3 cloves garlic -- minced or pressed
1 teaspoon ground cumin
1/2 teaspoon dried oregano
8 flour tortillas (each 7" to 9" diameter)
1/2 cup shredded jack cheese

In a serving bowl, combine cabbage, cilantro, and salsa; set aside. Rinse chicken, pat dry, and cut crosswise into 1/2" wide strips. Heat oil in a wide
nonstick drying pan over medium-high heat. Add onion and garlic; cook, stirring often, for 2 minutes. Increase heat to high and add chicken. Cook, stirring often, until chicken is no longer pink in center; cut to test (4-6 minutes). Add cumin and oregano; stir for 15 more seconds. Spoon chicken into a serving dish and keep warm. Wrap tortillas in a cloth towel and microwave on HIGH for about 1-1/2 minutes or until heated through. To assemble tacos, spoon cabbage mixture, chicken mixture, and cheese into tortillas; fold to enclose.

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Shrimp Torte

This appetizer looks a lot more complicated than it is to make. You don't have to use a springform pan to make this. You could just layer it on a decorative serving dish or a bowl. I wouldn't do that, but you of course can. You may also substitute crab or lobster in this recipe, just please do not use that fake krab product. Or at least do not tell me that you did. Thanks.


* Exported from MasterCook *

Shrimp Torte

Recipe By : Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp -- frozen, cooked, deveined, and shelled
16 ounces cream cheese
4 tablespoons sour cream
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon red chile flakes
1 clove garlic -- minced
3/4 cup Mango Salsa or Mango Chutney
1/2 cup green onions
3/4 cup black olives
1 green chile -- small, chopped
1 cups Monterey Jack or Pepper Jack cheese -- finely shredded

Chop shrimp or if using small shrimp, leave them whole. Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together. Spread in 9" springform. Layer Mango Salsa or Mango Chutney, green onions, shrimp, black olives, and green chiles. Top with shredded cheese. Remove springform pan side. Serves 10 as a appetizer.
Serve with a hearty cracker or bread.


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Fire and Ice Salad

This is not for the faint of heart. Serve this dish to your more adventurous friends and family. The Smoking Tropical and Mango Chipotle are very hot salsas. For a nice serving option, serve salad in large chilled Margarita-type glasses. Dip the rims in fresh lime juice, then coat rims with coarse salt. Don't forget the little paper umbrellas!

* Exported from MasterCook *

FIRE AND ICE SALAD

Recipe By : Dawn
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked rice -- chilled
1 pound cooked shrimp -- peeled and deveined
1 cup chopped English cucumber
2/3 cup Smoking Tropical Salsa or Mango Chipotle Salsa
4 tablespoons honey
4 tablespoons fresh lime juice
2 tablespoons olive oil
16 lettuce leaves
2 tablespoons fresh cilantro -- minced
2 tablespoons green onions -- thinly sliced

Combine rice, shrimp and cucumber in a medium bowl. Combine the Smoking Tropical or Mango Chipotle Salsa, honey, lime juice and oil in a small bowl and mix well. Pour over rice mixture and toss to coat. Line four salad plates with the lettuce leaves. Mound the shrimp/rice mixture atop of the lettuce leaves. Garnish with minced cilantro and green onione. Serve immediately or chill for up to 6 hours.



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Pork-Stuffed Onion Cups With Chutney

Either Mango Chutney or Pineapple Chutney would be wonderful with this recipe. Be sure to char the bell pepper. It removes the tough skin and adds a wonderful smoky flavor to this dish.

* Exported from MasterCook *

Pork-Stuffed Onion Cups With Chutney

Recipe By : Boston Globe 6/18/03
Serving Size : 4 Preparation Time :0:00
Categories : Asian Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large sweet onions (such as Vidalia or OSO Sweet)
1 medium bell pepper -- charred under the broiler, peeled, seeded, and coarsely chopped
3 Tablespoons chopped fresh cilantro
3/4 pound lean ground pork
1 egg white -- beaten until foamy
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon fish sauce or light soy sauce
1 teaspoon sesame oil
4 tablespoons Mango Chutney or Pineapple Chutney

Set the oven at 375 degrees. Cut a 1/4-inch slice from the top and bottom of the onions. Cut each in half lengthwise. Scoop out 1 tablespoon of onion to create a pocket. Finely chop the scooped-out onion. In a bowl, combine the chopped
onion, bell pepper, cilantro, pork, egg white, salt, sugar, fish or soy sauce,
and oil. Divide mixture between the four onions and set them in a baking dish. Transfer to the hot oven and bake the onions for 50 to 60 minutes or until the
onions are tender. During the last 15 minutes' cooking, drizzle the onions with chutney.

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Barbecued Chicken Sandwiches

With Spring just around the corner, it's time to dust off your barbecue. This delicious sandwich is easy to make, and always get rave reviews. Be sure to toast the rolls.

* Exported from MasterCook *

Barbecued Chicken Sandwiches

Recipe By : Cindi Reiss
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method
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4 boneless skinless chicken breast halves
4 large onion rolls -- sliced in half
4 thick slices swiss cheese
1 bunch cilantro -- leaves only
1 red onion -- thinly sliced
Thai BBQ Sauce or Chipotle BBQ Sauce
salt and pepper

Pound the chicken breast halves until they are about 1/4-inch thick. Brush with barbecue sauce and season with salt and pepper, set aside. Coarsely chop cilantro leaves. Place chicken breast halves on grill and cook until done, brushing with bbq sauce as needed. While chicken is cooking, place onion rolls on grill to toast. During the last few minutes of cooking time, place cheese slices on chicken to melt. Assemble sandwiches, placing a chicken breast half on a bun, spread about a tablespoon of bbq sauce on breast, sprinkle with cilantro, top with sliced onion, and put on top bun half.
Serves 4.

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Baked Brie with Mango Chutney

This easy appetizer is also wonderful served with apple or pear slices.

* Exported from MasterCook *

BAKED BRIE WITH MANGO CHUTNEY

Recipe By : Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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1 large wheel Brie
1 cup Mango Chutney
1/2 cup pecan halves -- toasted
crusty bread or crackers

Place chutney in a shallow oven-proof casserole ( the one you will be serving this appetizer in). Top chutney with the toasted pecan halves. Remove rind from Brie. Cut Brie into 1" chunks and spread evenly over the chutney. Bake uncovered at 400 degrees for 12-15 minutes or until cheese has melted and turned lightly golden. Serve with sliced crusty bread and crackers.
Serves 8

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