Serve Rocky Mountain Salsa over scrambled eggs, cheese based casseroles, Mexican baked potatoes, cream cheese and all your favorite Mexican dishes.
Marinades: Bake with Rocky Mountain Salsa. Cover chicken or mild fish.
Try serving Rocky Mountain Salsa at room temperature or warmed in the microwave slightly. Serving warm increases its flavor. Also great chilled.
Meatloaf:
1 medium or large egg
1 lb ground beef, Buffalo or turkey
1 package of Lipton Onion Soup dry mix
½ cup bread crumbs
¼ cup Rocky Mountain Salsa
2 Tb of milk or less
1 stick of mozzarella string cheese (optional)
¼ - ½ cup of Rocky Mountain Salsa
- Mix together well: the meat, soap mix, bread crumbs, egg, salsa & milk.
Form meat into a loaf. If desired, place the string cheese in the center of the loaf.
- Place in a loaf pan. Spread on top ¼ to ½ cup of Rocky Mountain Salsa.
- Bake at 350 degrees for 45 minutes.
- Pour off excess fat if present before serving.
Creamy Cheese Burritos
4 chicken breasts, diced
1 large onion (yellow or sweet), diced
1 Tb butter
1 – 8oz cream cheese (regular or light)
2 tsp ground Cumin
1 tsp Basil dried
1 tsp Oregano dried
¾ - 1 cup Rocky Mountain Salsa
¾ cup approx of fresh cilantro, removed leaves from stems & slice
½ - 1 cup shredded cheddar cheese
4-6 flour tortillas
- Sauté onions in butter until nearly translucent.
- Add chicken. Cook stirring often until chicken is done. May also use precooked chicken; just add to onions once translucent. Mix well. Reduce heat.
- Add cream cheese, spices, ¼ - ½ cup Rocky Mountain Salsa, ½ cup of cheddar cheese & ¼ cup cilantro. Mix well over low heat.
- Scoop mixture onto tortillas (fill to desired amount), roll up and place in a 9x13 glass baking dish.
- Cover with remaining cheddar cheese.
- Bake at 350 degrees until cheese starting to brown approx 12-15 minutes.
- Serve smothered in Rocky Mountain Salsa & sprinkled with remaining cilantro.
- Amounts of cheddar cheese, salsa & cilantro is as desired with this recipe.
Grits Breakfast Casserole
1lb pork sausage (suggest low fat brand)
1 glove garlic, pressed or minced
¾-1 tsp black pepper
½-1 tsp salt (optional)
1 – 2 tsp hot sauce of choice (such as Boulder hot sauce, Cajun Sunshine, Tabasco)
1 cup quick cook grits
2 Tb butter
2 large eggs
2 cups sharp or medium cheddar cheese, grated
1 can (7oz) green chilies chopped
½ cup fresh red bell pepper diced
½ cup fresh cilantro, sliced
- Cook and drain sausage. Pad with paper towel to remove excess fat. In a large bowl, mix sausage, garlic, black pepper, and hot sauce. Set aside.
- Blend grits with 4 cups of water, add salt ½ - 1tsp. Bring to a boil. Add butter, cover and reduce heat to simmer. Stir often. Cook for 5-6 minutes.
- Beat eggs to blend, add cheese, chilies, sausage mix and grits.
- Pour all into a greased shallow 9x13” casserole glass dish.
- Preheat oven to 350 degrees.
- Bake uncovered until browned, 40-45 minutes. Let stand for 5-10 minutes.
- Cut into servings and sprinkle with red peppers and cilantro.
- Serve with Rocky Mountain Salsa on the side or spoon over top.
South of the Border Snapper
4 4-ounce fresh red snapper, orange roughy, sole or cod fillets (approx ½ thick)
½ cup Rocky Mountain Salsa
¼ cup shredded Monterey Jack & cheddar cheese
- Prepare fish, (thaw first if using frozen) rinse & pad dry. Place fish on a greased 2 quart baking dish. Spoon Rocky Mountain Salsa over fish & sprinkle with cheese. Bake in a 425 degree preheated oven for about 15 mixtures or until fish flakes easily with tested with a fork.
Turkey Breast with Raspberry Salsa
1/3 Cup seedless raspberry jam
1 Tb Dijon-style mustard
1 Tsp finely shredded orange peel
½ cup mild or spicy Rocky Mountain Salsa
1 2-2 1/2 pound turkey breast half **Also very good over Pork Tenderloin/roast
- In a small bowl, stir together jam, mustard, & orange peel & salsa. Cover both mixtures & chill.
- Bake or grill turkey breast or meat per package instructions.
- Serve with the salsa mixture.