Sprinkle catfish with garlic salt and pepper.
Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
Chill to store.
Serve over catfish fillets, hot off the grill.
ut if you like hotter salsa feel free to leave them
hicken broth, black beans, prepared salsa, chili powder, and garlic. Simmer
astry blender.
Add the salsa, beating 3 minutes with an
This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth.
Dump the contents of the food processor into a very large bowl and stir until blended.
Store in individual Mason jars or large plastic containers with lids.
If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.
oast and then dump the salsa over the top of that
Cut tops off tomatoes and squeeze seeds into trash.
Combine all in food processor and chop until as fine or chunky as you like.
*Note-if you like salsa chunky, you may want to pre-chop garlic.
Watch video at: MomsHeart.net Place jalapeno and tomatoes in blender and run just until jalapeno is ground up. Transfer to a bowl.
Finely chop onion and cilantro. Add to bowl of tomatoes with salt, cumin and lime juice, if desired.
Stir together, taste for salt and cumin. Serve at room temperature or cold. Salsa will keep in fridge for a couple of days.
and mix well.
Add salsa and mix well.
Season
Salsa:
Combine all ingredients, and
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
ith the rest of the recipe, stirring occasionally with a wire
he other spices are easy. Make this recipe in much larger batches
Combine all ingredients in a large bowl, tossing gently to mix well.
Makes 4 cups.
Serve homemade salsa over fried eggs, cold meats, poultry, hamburgers or as a dip with tortilla chips.
Layer the monterey jack cheese, cottage cheese and salsa evenly in a greased 9x13 baking dish.
In a bowl, mix together eggs and buttermilk and pour over cheese-salsa mixture.
Bake at 425 degrees for about 1 hour until it sets in the middle and is golden brown on top.
Let stand 5 minutes before cutting into serving pieces.
Variations: Add 1 to 2 corn tortillas torn into bite-size pieces for an even more filling dish.
This can be prepared ahead of time and refrigerated until time to cook. (Bring to room temperature first).
In a skillet with 3/4-inch hot oil, fry the tortilla pieces in batches until golden. This will happen fast, so have tongs ready. Drain on paper towels.
Spread the pieces in a shallow baking pan or pie tin.
Top each with cheese and salsa. Put them under the broiler until cheese is melted.
Makes a great snack.
Excellent with a bowl of good soup.
As an appetizer, top the crisp tortillas with only the cheese and dip them in the salsa.
In a bol, whisk lightly egg whites. Add oatmeal, onion, zucchini, carrots, garlic, Worcestershire sauce, salt, thyme and pepper. Stir. Add ground beef and stir.
On a greased baking sheet with sides, shape the beef mixture in a round loaf of 13 inches of lenght and 2 inches height. Cook in a preheated oven of 350 F for about 40 minutes or until meatloaf is golden. With a spoon, spread salsa on the meatloaf. Keep cooking for about 20 minutes or until the internal temperature is 170\u00b0F.
br>MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl
on-stick spray.
Pour salsa into skillet, add remaining taco
In a medium saucepan combine the beer, cumin, dried oregano and garlic powder; bring to a simmer.
Add in the refried beans and salsa, stir until heated through.
Add in the cubed Velveeta; stir over low heat until cheese melts (about 3 minutes).
Transfer to a bowl and serve warm with tortilla chips or tacos.