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Pico de Gallo

Ingredients:

1 cup diced tomato
1/2 cup diced onion
1 serrano * chile pepper, stemmed and minced
(remove seeds and membrane for milder salsa)
1/4 cup chopped fresh cilantro (corriander)
1 Tbsp fresh lemon juice
Salt

* You can substitute cayenne or jalapeno chile peppers for the serrano, but they must be fresh, not pickled. This salsa recipe needs chile peppers that are firm and crunchy.

Directions:

Combine all the ingredients in a bowl, including salt to taste. Mix well and refrigerate for at least 15 minutes before serving to allow flavors to blend.

Low Fat Recipes

Grilled Fajitas

Ingredients

1 1/4 pounds steak
1/3 cup Italian dressing
3 tablespoons lime juice
2 green bell peppers, but into chunks
2 medium onions, but into chunks
8 medium flour tortillas, warmed
Salsa

Directions

Soak bamboo skewers ten minutes. Trim fat from steak, cut into 1 inch cubes. In a small bowl combine dressing and lime juice. Thread beef, peppers and onions onto the skewers, brush with dressing. Grill 10-15 minutes until all is done. Season with salt if you wish. Serve on tortillas with salsa.

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FRESH GUACAMOLE

Ingredients:

7 Ripe medium avocados, seeded and peeled
1/2 large onion, chopped
1 Garlic clove, crushed
1 Tomato, diced
1/2 lb Monterey Jack cheese, grated
2 Green chilies, diced
1/2 cup Fresh cilantro, finely chopped
1/4 cup Fresh lime juice
(dash of tabasco sauce * optional)

Directions:

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredientsand mix to blend.

Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.

Yield: 6 Servings

Category: Vegetables, Appetizers, Misc.

Weight-Management Programs

Chile Verde (Green Chile Sauce)

Ingredients

1 tablespoon shortening
1 cup chicken broth**
1/2 cup chopped onion
1/4 teaspoon garlic powder
2 tablespoons flour
3/4 teaspoon salt
1 cup chopped green chile*

Directions

Heat shortening in a medium-sized skillet on medium heat. Sauté the chopped onion in shortening. Add flour and cook for 1 minute. Add all remaining ingredients and simmer for 20 minutes.

* Varied amounts may be used.
** Two cups tomatoes with liquid may be substituted.

Yield: Approsimately 2 cups
Cooking Time: 20 minutes
Temperature: Medium
Freezes Well

Modo de Secar Chile Verde (Drying Green Chile)

Roasted and peeled green chile Cheesecloth String

Using string, tie stem ends of peeled chiles together in groups of five. Tie each group of five into a second length of string to form a long, continuous ristra.*

Place or hang chile in an aerated location.

Cover chile with cheesecloth and allow to dry completely.

Store in a cool, dry place.

* Spanish term for a string of chiles.

NOTE: Reconstituted dried green chile may be substituted for fresh green chile in sauce or stew recipes. To reconstitute, follow step 1 of Chile Verde Seco below.

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PICNIC TACO SALAD

Ingredients:

2 lbs ground beef
2 packages taco seasoning mix
16 ounces cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 alvacados, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 8-ounce bottle Catalina salad dressing

Directions:

Brown ground beef with chopped yellow onion. Add 1 package of taco seasoning and water according to package directions.
Set aside to cool completely. In a large bowl mix together chopped lettuce, tomato, cheese, alvacado, red onion, olives, and 2nd package of taco seasoning. Add cooled beef mixture. Just before serving toss with the dressing and the last step is to mix in 3/4 of the package of crushed Doritos, leaving the rest on the side for people who want extra.
(they get soggy if you do them too early.)

Yield: 8-10 Servings

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Smothered Burritos

Flour Tortillas
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon shortening
1 to 1 1/2 cups warm water

Chile Verde
3 cups diced, roasted and peeled Anaheim peppers (see below)
or 1 (28 ounce) can whole green chiles, chopped
2 cups water
2 pounds diced lean pork or diced lean or ground beef
1 tablespoon shortening
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Directions

Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.
Zap in the microwave until cheese is melted.

Flour Tortillas: Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick. Put on heated 300 degree F grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.

Makes 24 flour tortillas.

Tortillas may be frozen. Stack between sheets of waxed paper.

Chili Verde: Roast Anaheim peppers in a 350 degree F oven for about 15 minutes; turn and roast an additional 15 minutes. Remove from oven; cool. (The peppers may be frozen at this point.)
To peel roasted Anaheim chiles, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.
In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10 minutes.

Chicken & Poultry Recipes