Posts tagged salsa

Apple Berry Salsa & Cinnamon Chips

Recipe: Apple Berry Salsa & Cinnamon Chips

This is a great recipe for kids to make.

Ingredients

  • Cinnamon Chips:
  • 4 (7-inch) flour tortillas
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • Salsa:
  • 2 medium Granny Smith apples
  • 1 cup strawberries, sliced
  • 1 kiwi fruit, peeled and chopped
  • 1 small orange
  • 2 tablespoons packed brown sugar
  • 2 tablespoons apple jelly

Instructions

  1. Preheat oven to 400 degrees F.
  2. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.
  3. For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently.
  4. Chill salsa and serve with cinnamon chips. Serve with cinnamon chips.

Tilapia with Mango Salsa

Talapia with Mango Salsa

Recipe: Tilapia with Mango Salsa

Lovers of fried fish get the taste without all the calories in this recipe. Seasoned whole-wheat flour improves the usual fish-and-chips batter. A good pilsner or lager makes this dish taste best-and since you only need 1/2 cup, there’s some left over for the cook to enjoy.

Ingredients

  • 3 tablespoons whole-wheat flour
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/2 cup beer
  • 1 pound tilapia fillets, (about 3), cut in half lengthwise
  • 4 teaspoons canola oil, divided
  • Mango Salsa (click link recipe)

Instructions

  1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  2. Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with Mango Salsa.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Tilapia with Mango Salsa
(more…)

Mango Salsa

Talapia with Mango Salsa

Recipe: Mango Salsa

The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.

Ingredients

  • 1 ripe mango, diced (1 1/2 cups)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

Personal Notes

Tip: To cut a mango:

  1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  4. Cut the fruit into the desired shape.

Cooking time (duration): 25 min

Number of servings (yield): 4

Inspired By: Mango Salsa
(more…)

Caribbean Chicken and Pineapple Salsa

Caribbean Chicken

Recipe: Caribbean Chicken and Pineapple Salsa

Ingredients

Chicken

  • 1 1/4 cups Fiber One® original bran cereal
  • 2 teaspoons jerk seasoning (dry)
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 cup buttermilk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon red pepper sauce

Pineapple Salsa

  • 1 can (8 oz) crushed pineapple in juice, undrained
  • 1/4 cup chopped red bell pepper
  • 1/4 cup mango, papaya or chopped apricots
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon lemon juice

Instructions

  1. Heat oven to 400°F. Place wire rack on sheet pan and spray rack with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
  2. Slightly pound chicken to even thickness. In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on wire rack.
  3. Bake 14 to 16 minutes or until thickest part is 165°F. Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.

Cooking time (duration): 30 min

Number of servings (yield): 4

Inspired By: Caribbean Chicken and Pineapple Salsa
(more…)

Taco Dip

Taco Dip

Recipe: Taco Dip

Ingredients

  • 1 (8 ounce) package light cream cheese
  • 1 cup light sour cream
  • 3/4 cup light mayonnaise
  • 1 lb lean ground beef
  • 1 envelope low-sodium taco seasoning
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup medium salsa, to taste
  • 1 dash Tabasco sauce
  • 2 cups iceberg lettuce, chopped medium
  • 2 ripe tomatoes, diced medium
  • 1/2 cup sliced black olives
  • jalapenos, diced, to taste
  • 2 cups shredded cheese, (cheddar, jack or Mexican blend)

Instructions

  1. Mix first three ingredients well (a stand mixer works well), spread in layer in a 13×9 casserole dish and chill in fridge for at least 30 minutes.
  2. Brown ground beef and drain, reduce heat to low, add taco seasoning, tomato sauce, salsa and Tabasco till well mixed then cool completely.
  3. Spread cooled meat mixture over cream cheese mixture to cover.
  4. Sprinkle the lettuce, tomato, black olives and jalapenos evenly over the meat layer, to cover.
  5. Top it all off with the cheese and serve with tortilla chips.
Go to Top