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The Cookbook for America’s Favorite Salsa Recipes…

July 18, 2010 By The Recipe Mom
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“Get salsa recipes for every occasion and every palate. You get almost 200 salsa recipes for your every imaginable combination of ingredients. There’s sure be something for everyone”…


“Salsa is the #1 selling condiment in North America. It has now become the favorite topping over eggs, as sauce over chicken, beef, pizza, pasta, vegetables, baked potatoes or fries. It is endless what you can put it on or in!”

The Cookbook for America’s Favorite Salsa Recipes…

SALSA [SAL-saw] A unique concoction of finely chopped peppers and vegetables, oils & vinegars. Has replaced catsup as the most popular condiment in the world!
Salsa is so varied it is impossible to find it monotonous. Red, green, yellow, fruit, vegetable, cooked and uncooked, firey hot habanero and mild delicious Pablano, simple and complex for dipping toasted or fried tortillas and for spooning onto tacos, quesadillas, tostadas, empanadas.The variety of salsas recipes are limitless and yet to be imagined. I encourage you to have fun, experiment by using the very traditional and contemporary recipes as a guide, combined with your imagination get ready to enjoy the surprising and delicious homemade salsa creations that you and your family will be slathering on everything.

Within the pages of Salsa Recipes, you will find delicious and traditional salsa recipes as well as a selection of unique variations like:


Black and White Salsa
Salsa Cheeseburgers
Mango Salsa Recipe
Tropical Fruit and Black Bean Salsa
Fruit Salsa
My Evil Twin” Habanero
Apple Berry Salsa with Cinnamon Chips
Guadalajara Salsa
Ultimate Nightmare Salsa
Beef and Salsa Dip
Eggplant Salsa and Homemade Pita Chips
Fresh Apple Salsa
Jalapeno Mango Salsa with Vanilla and Lime
Roasted Tomatillo and Garlic Salsa
Easy Salsa Verde Avocado Dip
Five-Alarm Salsa
Fresh Green Chili Sauce
Jalapeno Salsa
Ranchero Sauce
Smoky Roasted Salsa
Knock`em to the Ground Salsa
Ring Of Fire
Drop Suicide Sauce
Hillbilly Hot Stuff
You Cant Handle This
Kitchen Sink Slow Burn
The Fire Hole
House of Paine
Great Grandma’s Salsa
Home Made Salsa
New Mexico Sippin’ Sauce
Seven Bells of Hell
And Many More Great Recipes…

Salsa is quickly becoming a “hot” food item as more people discover
the South of The Border cuisines. Salsa isn’t limited to Mexican cuisine however, as it can include a wide range of ingredients including chile peppers, onions, black beans, tomato, corn, tomatilla, mango, watermelon, peach, strawberry, and a host of others.

Dig in and Enjoy!….we’re sure have the salsa recipe you’re looking for!

Only $14.95


Order Salsa Recipes today.
Salsa Recipes is delivered in PDF format and is viewable on any computer. All you need is Adobe Reader which is available free and already on most computers.
Filed Under: Recipe Books, Today's Kitchen Tagged With: , , ,

Grilled Orange Salsa Steak

May 29, 2010 By The Recipe Mom Leave a Comment
grilledsteak

What You Need:

1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt

How to Make It:

Put the soy sauce and 1/4 C of the green onions into a large sealable bag.
Add the lime juice, brown sugar, hot sauce and garlic, seal the bag and shake to blend.
Place the steak into the marinade, seal the bag and turn to coat.
Refrigerate at least 2 hours, turning the bag occasionally to keep the meat well covered.
Preheat the grill to medium heat.
Remove the steak from the marinade, place it on the grill and discard the marinade.
Grill the steak for 5 minutes.
Turn the steak and grill for 5 minutes longer or until the internal temperature reaches 160 degrees for a medium done steak.
Cool the steak and slice across the grain.
Place the remaining ingredients into a mixing bowl and stir until blended together well.
Sever the salsa over the slices of steak.

Makes 4 servings

The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade gives you a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.

Filed Under: Beef, Dinner Ideas, Grilled, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Chicken Chili with Kick

April 15, 2010 By The Recipe Mom Leave a Comment
chili

What You Need:

1 Tbsp olive oil
2 lbs of boneless skinless chicken breast, cut up
2 tsp ground cumin
1/4 tsp salt
1 (16 oz.) pkg. frozen sweet pepper stir fry vegetables
1 (16 oz.) jar green salsa
1 (15 oz.) can of cannellini beans, drained well
1 (14.5 oz.) can diced tomatoes with onion and garlic

How to Make It:

Heat the oil in a skillet over medium high heat.
Put the chicken into a bowl and sprinkle with the cumin and salt.
Place the seasoned chicken into the skillet and cook 5 minutes or until browned.
Drain the chicken well then place into the slow cooker.
Stir the salsa, beans and the tomatoes with their juice in with the chicken.
Cover the slow cooker and cool on low 5 hours or on high for 2 1/2 hours.

Makes 4 servings

The kick in this chili is the green salsa. Not fond of green salsa? Use regular salsa in mild, medium or hot depending on your preference. Use any leftovers to top a taco salad or in chicken soft tacos.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 hours 5 minutes
Total Time: approximately 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 305; Fat 5g; Saturated Fat 1g; Carbohydrates 24g; Fiber 6g; Protein 41g;
Cholesterol 88 mg; Sodium 914 mg

Filed Under: Chicken, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Cumin Turkey with Squash

January 24, 2010 By The Recipe Mom Leave a Comment
squash

squashWhat You Need:

1 1/2 C of quinoa grain
2 C of chicken broth
1 1/2 lb. turkey tenderloin
1 t ground cumin
1/4 t of salt
2 scallions, sliced
2 mild green chilies, stemmed, seeded and chopped
1 squash, halved lengthwise and sliced
2 C of fresh spinach leaves, roughly chopped
1 red bell pepper, cored, seeded and sliced
1 C of salsa

How to Make It:

Place the oven temperature at 450 degrees allowing the oven to preheat.
Generously spray a cast iron Dutch oven with a non stick cooking spray.
Pour the chicken broth into the pan.
Add the quinoa and spread the mixture out evenly over the bottom of the pan.
Place the turkey into the pan and sprinkle with the salt and cumin.
Spread the scallions and green chilies over the turkey.
Add the squash and spinach leaves.
Top the spinach with the sliced bell peppers.
Spread the salsa evenly over the top of the spinach.
Cover tightly and bake 30 minutes or until the turkey is cooked through.

Makes 4 servings

Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta/rice sections. If you prefer a little more bite to your dish use jalapeno peppers instead of the green chilies.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 402; Fat 11g; Carbohydrates 56g; Cholesterol 86 mg; Sodium 268 mg; Protein 14g; Fiber 7g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Experience a First Night Celebration

December 26, 2009 By The Recipe Mom 1 Comment
2010

2010When it comes to family fun on New Year’s Eve it’s hard to pass up a First Night celebration. It’s a great way for the community and families to celebrate the beginning of a new year.

This idea began in Boston, Massachusetts. While celebrating the bicentennial in 1976, the inaugural First Night was a part of that celebration. Since, then it has caught on as a way for communities to reach a common ground and have fun at the same time.

First Night is celebrated in cities all across the United States along with three other countries. One place to celebrate is the birth place of First Night, Boston. It’s definitely a celebration of the arts.

From painters to dancers, artists to sculptors, the night is filled with fun for the entire family. It wouldn’t be a celebration if the night didn’t end with fireworks and Boston has their fair share. There are two fireworks displays for those who knock off early and those who can see the night through.

If you live out west, think about First Night in Spokane, Washington. Here the artistry of the cultures in the area is celebrated. Depending on your tastes you might get into the rhythm of gospel, rock or Salsa. View ice sculptures and other artistic displays.

If you live down south, think about taking in First Night in Austin Texas. Like the other locations, families can enjoy music, food and participate in various activities. Here, kids can join in a chalk drawing presentation. For the person who likes games, try your hand at chess or checkers.

Try a First Night at the Penn State community for a First Night celebration. The streets are filled with ice that sculptors will turn into art as well as parades, music, interactive activities and food.

Down in the southeast, Florida offers a First Night celebration in St. Petersburg. Feel the beat with bluegrass music, drum presentations, Caribbean music and other tunes. Families can visit local museums and other attractions set up for the event.

Why not create your own First Night in your city? Talk it over with the local legislature and the artistic community. Bring a new unity at the end of the year and also a new tradition.

Are you trying to decide what to do for New Year’s Eve? Support a community and have a good time at a First Night function.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , , , , ,

Salsa Dipped Grilled Cheese

December 21, 2009 By The Recipe Mom Leave a Comment
grilled-cheese

grilled-cheeseWhat You Need:

8 t of margarine, softened
8 slices of whole wheat bread
4 slices of American cheese
4 slices of Muenster cheese
2 C of mild salsa

How to Make It:

On one side of each slice of bread spread the margarine.
In a large skillet put half of the slices, margarine side down.
On each slice of bread put one slice of American cheese.
Over the American cheese put one slice of the Muenster cheese.
On each sandwich put the remaining bread, margarine side up.
The skillet is placed over medium heat.
Brown for 4 minutes or until the sandwiches is nicely toasted.
Flip and continue browning 3 minutes or until toasted.
Allow the sandwiches to cool on a platter at least 5 minutes.
Each sandwich is cut into 4 sections.
The 4 sections are cut in half.
Salsa is served on the side for dipping.

Makes 8 servings

You may use any type of cheese like cheddar, mozzarella or Swiss.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 7 minutes
Cooling Time: approximately 5 minutes
Total Time: approximately 32 minutes

Nutritional Information per 8 dippers: (approximately values)
Calories 380; fat 23 g; sodium 1070 mg; carbohydrates 31 g; sugar 5 g;
protein 16 g

Filed Under: Appetizers, Party Foods, Recipes Tagged With: , , , , , , , , , , ,

Cornbread Chicken Pizzas

December 18, 2009 By The Recipe Mom Leave a Comment
pizza

pizzaWhat You Need:

2 (9 oz.) pkg. southwestern cooked chicken breast strips
2 (11.5 oz.) cans refrigerated cornbread twists
1 (8 oz.) pkg. Mexican cheese blend, shredded

How to Make It:

The oven is allowed to preheat to 375 degrees F.
The chicken strips are cut into small chunks.
Both cans of cornbread twists are unrolled.
Separate into 4 rectangles each.
The rectangles are put on an ungreased cookie sheet.
Each rectangle is rolled out to 5 1/2 in long and 4 1/2 in wide.
The rolled pieces are each cut into 2 pieces longwise.
Over the top of each rectangle spread the chicken.
The cheese is sprinkled evenly on each piece of dough.
Bake in the heated oven 18 minutes until the cheese has melted and the dough is a golden brown.

Makes 16 mini pizzas

You may save time by using left over chicken breast cut into bits size chunks. Be sure to thaw frozen chicken before using it. Serve salsa with these mini pizzas.

Preparation Time: approximately 25 minutes
Baking Time: approximately 18 minutes
Total Time: approximately 43 minutes

Nutritional Information per mini pizza: (approximate values)
Calories 480; fat 23 g; sodium 1,260 mg; carbohydrates 36 g; sugar 9 g;
protein 33 g

Filed Under: Appetizers, Chicken, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , ,

Chilies Devilled Eggs

November 30, 2009 By The Recipe Mom Leave a Comment
devilledeggs

devilledeggsWhat You Need:

12 hard boiled eggs
1/2 C of mayonnaise
1/2 C of green chilies, chopped very fine
2 t of chipotle pepper in abode sauce
1/2 t of garlic salt
6 teaspoons of salsa

How to Make It:

The eggs are cut in half and remove the yolks to a mixing bowl.
Place the egg whites on a serving platter.
With a fork or potato masher, mash the yolks well.
Mix in the mayonnaise, green chilies, chipotle pepper and salt and blend well.
Fill each egg white with about a tsp of the yolk mixture.
On top of each filled egg place 1/2 tsp of the salsa.
Refrigerate covered at least 60 minutes before serving.

Makes 12 servings

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

Any Christmas buffet is incomplete without deviled eggs. These will spice up your Christmas meal. You may leave out the green chilies if you are serving children.

Filed Under: Recipe Cards, Soups and Salads Tagged With: , , , , , , , , ,

Filled Cornbread Coffin

October 10, 2009 By The Recipe Mom Leave a Comment
breadcoffin

breadcoffinWhat You Need:

2 (8 1/2 oz.) pkgs. corn bread mix
2/3 C of milk
2 eggs
1/4 t black paste food coloring
1 T of canola oil
1 sweet red pepper, sliced
1 Serrano pepper, seed and chopped very fine
1/3 C onion, chopped
2 (15 oz.) cans vegetarian chili

How to Make It:

The oven is set to preheat to 400 degrees.
Spray generously the bottom and sides of a 9×5 loaf pan with a non stick cooking spray.
In a large mixing bowl put the corn bread mix, milk and eggs and whisk until well blended.
Blend in the food coloring.
Put the batter in the prepared loaf pan.
Bake in the 400 degree oven 30 minutes or until a toothpick comes out clean.
Cool 10 minutes in the pan and then remove and cool completely on a wire rack.
Slice off the top one fourth of the cooled bread.
Remove the middle of the bottom piece, leaving a 1 inch shell.
In a skillet over medium heat put the oil, both types of peppers and the onion.
Cook 8 minutes or until tender, stirring occasionally.
Set aside 1/4 C of the pepper mixture.
Stir the chili into the remaining onion mixture and cook 10 minutes or until heated through.
Fill the hollowed out bread coffin with the chili mixture.
Spoon the reserved pepper mixture evenly over the top of the chili.
Put the top one fourth of the bread back on top to from the coffin.

What a fun and scary way to serve your chili on Halloween night. For an even scarier tought use ketchup and place the letters RIP on top of your coffin or make your own scary saying if you prefer.

Makes 6 servings

Preparation Time: approximately 30 minutes
Cooking Time: approximately 18 minutes
Baking Time: approximately 30 minutes + cooling
Total Time: approximately 1 hour 18 minutes + cooling

Filed Under: Dinner Ideas, Halloween, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , ,

How to Keep Summer’s Harvest All Year Long

October 8, 2009 By The Recipe Mom Leave a Comment
pumpkinvariety

pumpkinvarietyThe first signs of fall are eye catching if you walk into the kitchen of someone with a garden. Fresh fruits and vegetables are everywhere; the counters, tables, windowsills and the refrigerator are usually pretty full. Neighbors, friends and family all relish the excess you share but there’s always more than you can give away. Here are few ideas on how to keep summer’s harvest to enjoy all year long.

Not only can you freeze many of these vegetables but you can make large batches of some of your favorite foods to be frozen and ready to use whenever you like. Not only does this save you time but money as well.

Apples may be one of your favorite harvests. Homemade applesauce is a great way to use up those apples. It also freezes well giving you delicious applesauce all winter long. Apple pies and cobbler also freeze well. Apple butter may not freeze well but small jars make great gifts a Christmas time.

How about all those tomatoes, onions and peppers in your garden. So many things can be made from these wonderful vegetables. Tomato juice, tomato sauce, spaghetti sauce are just a few.

Salsa is another way of using up that summer harvest. If you have hot peppers from your garden use them to make a hot Mexican salsa. For those who prefer a milder salsa use chopped bell peppers. Tomatoes, onions and garlic can all be used to make the perfect salsa.

Even fresh fruits can make great salsa. Peaches and apples make a great tasting salsa. Even berries can be transformed into a salsa that will last all winter long. If you can salsa be sure to follow the recipe to ensure there is no acid build up.

Zucchini is another vegetable we always seem to have an over abundance of. Zucchini can be frozen with very little preparation. Zucchini makes moist bread or muffins. Cakes made with zucchini are very moist and tasty.

How about using some grated zucchini in your potato pancakes. Zucchini soup can be a welcome delight on a cold winter day. Try a stuffed zucchini with ground meat, chopped peppers and onions and topped with shredded cheese. Assemble the zucchini and freeze. It’s ready to pull out, bake and have on the dinner table in no time flat.

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , ,
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