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TURKEY WITH CHILE VERDE
Ingredients
4 precooked turkey portions (each cut into 4 pieces)
1 jar Two Hot Mamas Chile Verde
(hot or mild)
3 cups Monterrey Jack Cheese (shredded)
1 bunch fresh cilantro (finely chopped)
Method
Preheat oven to 375 degrees. Arrange turkey in large oven safe casserole.
Pour Two Hot Mamas Chile Verde
around and on the turkey. Cover and bake in the preheated oven for
15 minutes. Uncover and sprinkle the Monterrey Jack cheese over
the whole dish and re-cover and bake for an additional 10 minutes.
Remove from the oven, uncover and transfer the turkey pieces on
to a warm serving platter and spoon in the remaining sauce over
the top. Garnish to liking with fresh cilantro and serve.
SERRANO HAM-WRAPPED SPANISH POTATOES
WITH CREAMY CILANTRO SALSA
Igredients
2 tbsp. E.V.O.O (extra virgin olive oil)
1 tbsp. butter
1 lb. small new potatoes
1/2 pd. Serrano Ham (thinly sliced)
1 small white onion (halved and sliced)
1 orange and red bell pepper (deseeded and sliced)
2 cups mild cheddar cheese (shredded)
1 tsp. chili powder
1 tsp. sea salt
1 cup Two Hot Mamas Creamy Cilantro Salsa
Dip (hot or medium)
1 bunch fresh cilantro (finely chopped)
Method
Preheat oven to 400 degrees. Line bottom of large oven safe casserole
with E.V.O.O. Wrap each potato in a slice of ham. Arrange potatoes
in casserole and add the butter, onion and bell peppers. Season
with chili powder and sea salt. Cover and bake for 45 minutes or
until potatoes are soft. Uncover and sprinkle the mild cheddar cheese
over the whole dish. Recover and bake for an additional 10 minutes.
Remove from the oven, uncover and transfer all on to a warm serving
platter. Drizzle Two Hot Mamas Creamy
Cilantro Salsa Dip on top. Garnish to liking with fresh cilantro
and serve.
SPICY GREEN BEAN CASSEROLE
Ingredients
1 c. chopped sweet red pepper
1 sm. onion, finely chopped
1 T. butter or margarine
1 (10 3/4 oz.) can condensed cream of celery soup, diluted with
milk
1/2 c. milk
1 tsp. Worcestershire sauce
2 (16 oz.) pkgs. frozen french-style green beans
(4 oz.) shredded cheddar cheese
1/2 c. Salsa Roja
Method
Cook French-style green beans according to package, drain and set
aside. In a skillet, saute red pepper and onion in butter until tender.
Add soup, milk, Worcestershire sauce; stir until smooth. Stir in beans.
Transfer to ungreased 1 1/2 quart baking dish. Sprinkle with cheese.
Bake, uncovered @ 350 deg. for 15 minutes or until heated through.
Evenly pour Salsa Roja on top and
serve. Yield: 6-8 servings. |
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