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Click on the photo to see the salsas and hot sauces mentioned in the recipe.
![[Recipe]](/login/images/upload/cajunpasta.jpg)
"505" Southwestern Kitchens presents:
"Cajun Pasta"
Serves 4.
Ingredients:
- 2 tbsp vegetable oil
- 8 loves garlic chopped
- ¾ lb cubed raw chicken breast
- 6 oz. Dry vermouth
- 24 oz. Heavy shipping cream
- 4 tbsp "505 Southwestern Blackened Seasoning"
- ¼ Parmesan cheese
- 2 lbs. Cooked pasta (any style)
To Prepare: Combine oil, garlic and chicken in a pot on high heat. When chicken is ¾ cooked, add "505 Southwestern Blackened Seasoning" and vermouth. Cook on high
for 2 to 3 minutes no pink in chicken then add heavy shipping cream and Parmesan. Bring to a boil for about 5 minutes.
Add pasta. Keep boiling while stirring. When sauce sticks to pasta, it’s ready. Serve with garlic toast.
**This recipe taken by permission as an excerpt from the kitchens of "505" Southwestern Kitchens. All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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![[Recipe 1]](/login/images/upload/garlicspread.jpg)
"Ring of Fire" Kitchens presents:
"Chipotle & Roasted Garlic Spread"
Serves 1/2 - 1 cup.
Ingredients:
To Prepare: Soften cream cheese. Whisk together cream cheese, mayonnaise & "Ring of Fire Chipotle & Roasted Garlic Hot Sauce" until creamy,
smooth and well blended. Refrigerate until ready to use. Great on sandwiches, crackers or as a dip.
**This recipe taken by permission as an excerpt from the kitchens of "Ring of Fire". All rights reserved. To purchase any cookbook, click here or contact Ten Speed Press.
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![[Recipe 2]](/login/images/upload/ceviche1.jpg)
"Salsa Kiss" presents:
"Hot ‘n’ Cold Ceviche Nachos"
Serves 4 - 6.
Ingredients:
- 1 ¼ lbs boneless, skinless fillets of red snapper or flounder
- ½ cup plus 2 tsp. fresh limejuice
- ¼ cup finely diced tomato
- 3 tbsp. finely diced red onion
- 3 tbsp. finely chopped cilantro
- 1 fresh jalapeno, stemmed and finely chopped
- 1 tbsp. olive oil
- ¼ tsp. salt
- 24 tortilla chips
- ¾ cup refried black or pinto beans
- 6 oz. "PAIN IS GOOD Chipotle Cheese Spread"
To Prepare: Trim the fish and cut it into ½ inch pieces. In a medium bowl, combine the fish pieces and the ½ cup lime
juice. Cover and refrigerate, stirring occasionally; the acid in the lime juice will change the texture of the fish, as
if cooking it. The fish is "done" when it is completely opaque and will flake, about 12 hours.
Light a direct-heat charcoal fire and let it burn down to medium-hot hot (5 seconds to "ouch"!) or preheat a gas grill
to medium-high. Position the grill rack about 6 inches above the heat source.
Meanwhile, drain the fish. In a medium bowl, combine the fish with the tomato, onion, cilantro, jalapeno, olive oil
remaining 2 teaspoons lime juice, and the salt. Adjust the seasoning. Spread each chip with a thin layer of beans, "PAIN IS GOOD Chipotle Cheese Spread", arranging the chips as you go
on a serving piece (even a baking sheet) that can go on the grill. When the grill is ready, set the baking sheet on the
grill. Cover the grill and bake, turning the sheet once to promote even heating, until the beans and cheese are
sizzling, about 5 minutes. Remove from the heat. Working quickly, top each nacho with some of the fish mixture,
dividing it evenly and using it all. Serve immediately.
**This recipe taken by permission as an excerpt from the kitchens of "Salsa Kiss.com". All rights reserved. To purchase any cookbook, click here or contact Ten Speed Press.
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