Watermelon & Peach Salsa with Cayenne Chips

What?!! Watermelon and peaches in salsa? Oh believe me, it's really good! Serve with regular tortilla chips, or go the extra mile and make these homemade cayenne chips! The cayenne chips are what make this recipe so good. These chips and salsa are just the perfect pair! This recipe is from The Pampered Chef.

Chips

1 lime

1/4 tsp cayenne pepper

1/4 tsp salt

8 (6 inch) flour tortillas

Salsa

1 jalepeno pepper (or to desired amount of spiceyness)

1/3 bunch fresh cilantro, chopped

2-3 cups cubed watermelon

2 peaches

1 lime

1/2 tsp salt

Preheat oven to 400 F for the chips. Juice lime into a small bowl. In another small bowl, combine cayenne pepper and salt. Brush one side of each tortilla with lime juice (don't soak it though). Sprinkle cayenne mixture lightly over the top.

Cut each tortilla into 8 wedges using a pizza cutter. Arrange the tortillas onto a large baking sheet (or stone) in a single layer.

Bake 8-12 minutes, until edges are slightly browned and crisp. Repeat until all the tortillas are baked.

For the salsa, cut jalepeno in half and remove the white stem and seeds. Dice jalepeno and cilantro and place into a large bowl (holds 8 cups). Cut watermelon into small pieces and add to large bowl. Cut the peaches into small pieces, discarding the pits. Add peaches to the bowl. Juice the remaining lime into salsa. Add the salt. Mix well.

Serve with chips and ENJOY!

Yield: 16 servings (or consumed in 1 day for our household)

Mexican Lasagna

Recipe from Jen Bolton's Sonoran Chicken Recipe

(Dufur High School) from her "how to" speech in 11th grade

I've changed it a little...

1 can (10.5 oz each) Cream of Chicken, reduced fat
2 cans (15 oz each) Hormel Chili Turkey with beans
1 can (4 oz or larger) diced green chiles
¼ cup milk
1-2 cups shredded cheddar cheese
10 Tortillas, burrito size

Preheat oven to 375 F. Mix all canned items and milk together in large bowl. Cut tortillas into 1 inch squares approx. Pour half the chili mixture into a 9x13 baking dish. Then layer half of the tortilla pieces onto the chili mixture, overlapping to cover completely. 

Pour remaining chili mixture into dish and cover with the rest of the tortillas. Sprinkle with cheese and bake for 20-30 minutes or until bubbly.

Yummy!*This is one of Trevor’s favorite dishes*
**Note - we use Hormel Turkey chili w/ beans because it isn’t as spicey for the kids. The original recipe also called for cooked shredded chicken added to the bean mixture, but that was just too much work for me. Now it's just so SIMPLE to make!

Fresh Salsa

I used to HATE the taste of cilantro. Boy am I glad that my tastes buds changed during my first pregnancy, because now I LOVE cilantro. This salsa will disappear fast! This is just a basic recipe and can be altered very easily according to your preference.

3 large tomatoes (you can use a 29oz can of tomatoes if you must, but isn't as good as fresh)
1/2 onion
3 jalapenos (or more if you want it hotter)*
1/2 bunch fresh cilantro
1-2 cloves fresh garlic, minced
2 tsp salt (or to taste)

Use a food processor or knife to finely dice all ingredients. Combine in a bowl and serve with tortilla chips or with any other Mexican dish!

Yields: 6 cups

*Tip - The heat of the jalapenos is found mostly in the veins (the white inside part) and the seeds. If you don't want it as hot, then strip out and discard the veins and seeds before dicing.

Black Bean Salsa

I just discovered this tasty salsa last weekend at a party for the first time. Then again at a baby shower today! My friend Nicole was kind enough to let me take some extra home! I'm addicted. This recipe is from Julie Clark.

1 can corn, drained

1 can black beans, drained and rinsed

2 tomatoes, chopped in chunks

1 avacado, chopped in chunks

1/2 bunch fresh cilantro

chopped green onions (to taste)

1 envelope italian dressing

Mix italian dressing according to packet directions in medium bowl. Add remaning ingredients and serve with tortilla chips!

Tamale Pie

We could have this dish at least once a week,

it's THAT GOOD

recipe from Joan Arrington (from Apache Park Ward)

1 lb. hamburger
1 chopped green bell pepper
1 chopped onion

1 clove garlic, minced
16 oz. can diced tomatoes
6 oz. can tomato paste
12 oz. can corn, drained
1 can sliced olives (optional)
1 tbsp. sugar
1 tsp. salt
2-3 tsp. chili powder
Dash of pepper
1 ½ c. sharp American cheese, grated
3 c. cold milk

1 c. yellow corn meal
1 tsp. salt


Brown the first four ingredients together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper. Simmer heated through. Add cheese and stir until melted. Pour into 9 x 13 inch baking dish.

Make corn meal topping by heating milk to a boil. Remove from heat. Add salt and quickly stir in corn meal with a whisk (use a silicone coated whisk if you have non-stick pans). Mix completely. Spread over top of meat mixture. Bake at 400* for 30 minutes.

*For Kid Friendly, just use 1 tsp of Chili powder or omit it entirely. We just add Cholula hot sauce to the adults' plates and it's so GOOD!

In the photo, I ran out of green bell pepper so I improvised with zucchini instead. Tasted Great!

Easy Chicken & Black Bean Enchiladas

We were out of some ingredients for a new recipe that I was trying to make. So I improvised changing the beef to chicken, and adding a few more ingredients to make this completely ORIGINAL wonderful dish! I was quite pleased it turned out so well. The best perk is that this can be cooked in the microwave in 10 minutes!

Easy Chicken & Black Bean Enchiladas3-4 chicken breasts, cooked
16 corn tortillas
1 can (15oz) black beans
1 can (28oz) diced tomatoes
1 can (10oz) enchilada sauce
1 can (4 oz) diced green chilies
3/4 bunch of fresh cilantro
1 white onion, chopped
2 cups part skim mozarella cheese
2 tsp. cumin
Lettuce
*Cottage Cheese

Chop/shred chicken and put in small bowl. Place tortillas in a stack and cut into 1-2 inch thick strips, set aside. Combine all canned ingredients and cumin into a large bowl. In a 9x13 dish, add 1/3 of the chicken to the bottom of pan. Pour enchilada mixture over bottom of pan until covered completely. Layer tortillas evenly across pan. Sprinkle 1/3 of the cheese and cilantro on top of tortillas. Repeat layers. Finish by covering the top with a layer of tortillas and sprinkle cheese on top. Bake in oven 375F for 30-40minutes. Serve over a bed of lettuce if you wish!

OR

Instead of 9x13 pan, use a VERY deep casserole dish (or Pampered Chef's deep dish baker, which I did). Anything that isn't metal and small enough to fit in your microwave. Cook for 10 minutes and it's DONE! I love that I can use my stoneware in the microwave instead of using the oven during the summer! It tastes GREAT!

*For a kid friendly recipe, add cottage cheese to their individual dish. This helps take away some of the spice!

Mango Salsa

What is summer without salsa? This fruity salsa is amazing and you just can't have summer without it. You can spice it up as HOT or mild as you like. Really, it is my favorite salsa now. I always think of you Charmaine, when I eat it! Thanks for the recipe!

Mango Salsa

3 ripe mangos, peeled
2 kiwi, peeled
1 red bell pepper
1 large white onion
3 jalepenos minimum (we use 4-5) finely diced
cilantro (about 1/2 bunch)
Sea Salt to taste
Lime juice, either 1 tblsp or one lime squeezed

Mix all together, diced up to your desired chunkiness!

*This salsa is great with chips, or over jerk pork tenderloin with baby spinach! YUM!