br>For the Roast Pork with Salsa Verde Filling:
Heat medium
ours, stirring occasionally.
Season with salt to taste during the
To make salsa, mix all ingredients together in
Preheat oven to 400\u00b0F. To make the salsa verde, combine all ingredients for salsa verde together. Adjust seasoning. Set aside.
Mix parsley, garlic and butter together. Rub into both sides of fish. Season.
Combine potatoes and oil in a baking dish. Season. Roast for 20 mins.
Remove potatoes from oven and place fish on top. Pour wine and lemon juice over top. Roast for 20-30 mins, until thickest part of fish is cooked through. Serve with salsa verde and arugula.
To make the vinaigrette: puree salsa, onion, cilantro, lime juice, vinegar,
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
eat regularly.
To make salsa verde, combine all ingredients in
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.
ub each piece of chicken with the spice paste and refrigerate
4 hours.
For the salsa, process shallot and garlic in
To Prepare the Salsa Picante.
Prepare the day
nd cook, basting the fish with the melting butter.
Cook
pat dry.
Rub chicken with spice paste, refrigerate 30 minutes
In small bowl, stir salsa ingredients together. Season to taste with salt & pepper
egrees.
Spread the meat with the mustard, then roll in
Mix dressings and pepper.
Spread dressing mixture over chicken; cover. Refrigerate at least 20 minutes to marinate.
Heat grill.
Remove chicken from marinade; place on grill over medium coals.
Grill, covered, 8 to 10 minutes on each side or until cooked through.
Serve with salsa.
Preheat oven to 425\u00b0.
Spray a cookie sheet with non-stick spray and then lay the wrappers on the sheet.
Cut square wrappers into triangles and round wrappers into pie shaped wedges.
Spray the wrappers with a coating of non-stick spray.
Put the sheet in the oven and bake for about 5-10 minutes.
Watch VERY carefully as oven times may vary, when the wrappers are lightly browned and crisp remove from the oven.
Lightly salt or season the \"chips\" and serve with salsa.
Very good!
Preheat oven to 350 degrees F.
Heat oil in a 10\" nonstick skillet over med heat.
Add onion and garlic and cook until tender, about 3 minutes.
Stir in spinach.
Reduce heat to low.
Beat eggs and milk until frothy, and pour egg mixture over spinach in skillet.
Cook for 5-7 minutes, till egg mixture is cooked on bottom and eggs on top are almost set.
Sprinkle with cheese.
Bake in oven till eggs are set and cheese has melted, 5-10 minutes.
Serve with salsa of your choice.
Boil chicken 1/2 hour in water, lemon juice and cumin.
Saute garlic, onion and oil.
Add to chicken.
Also add Shoepeg corn, green chiles, cumin, lemon or lime juice and Northern beans.
Cook until heated through.
In bowl, put tortilla chips and chiles over it.
Top with Salsa Verde and Monterey Jack cheese.
or if making a double recipe an electric griddle works great