SALSA CHILI
You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.
Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
CHILI WITH COCOA AND SALSA
From www.shopworldkitchen.com. This is delicious! The original recipe simply said 4 sausages, I am guessing 1 pound, but you could probably use 1/2 a pound.NOTE: I tried adding a can of black beans to my last batch - not my best experiment and I do not recommend it. :(
Provided by Kats Mom
Categories Pork
Time 2h45m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice sausages into about 6 pieces each, place in 6-quart stockpot or Dutch oven and sauté until well browned.
- Remove to a mixing bowl and add ground beef to pot and brown.
- Remove to mixing bowl.
- Drain fat from pot and add olive oil.
- Add onions and cook over medium-low heat until they are translucent.
- Add garlic and cook another minute or two, or until the garlic is fragrant.
- Return sausage and ground meat to pot.
- Add jalapenos, salt, cumin, chili powder, oregano, tomatoes, salsa and cocoa.
- Cover and simmer for 2 hours.
- Adjust seasoning to taste.
- Add kidney beans, cover again and cook 30 minutes.
Nutrition Facts : Calories 714.2, Fat 38.6, SaturatedFat 12.9, Cholesterol 116.8, Sodium 2501.1, Carbohydrate 45.8, Fiber 13.8, Sugar 6.8, Protein 48.7
SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE
I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.
Provided by Dave Lieberman
Categories main-dish
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
CHILLI AND COCONUT SALSA
Make and share this Chilli and Coconut Salsa recipe from Food.com.
Provided by Sarah
Categories Sauces
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Remove flesh from coconut, and grate. Place in medium sized bowl.
- Cut skin away from pineapple and finely chop, add to coconut.
- De-seed the chillies and finely chop. Add to coconut-pineapple mixture.
- Chop lemongrass very finely. Add to mixture.
- Stir in remaining ingredients and stir to combine all ingredients.
- Place in serving bowl.
Nutrition Facts : Calories 284.2, Fat 22.6, SaturatedFat 19.9, Cholesterol 1.3, Sodium 213.6, Carbohydrate 21.9, Fiber 7.3, Sugar 12.6, Protein 3.3
CHILI'S SALSA
Make and share this Chili's Salsa recipe from Food.com.
Provided by JustaQT
Categories Sauces
Time 5m
Yield 4 Cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- In food processor place jalapenos and onions.
- Process for just a few seconds.
- Add both cans of tomatoes, salt, sugar, and cumin.
- Process all ingredients until well blended but do not puree.
- Place in covered container and chill.
- A couple of hours of chilling will help blend and enrich the flavor.
- Serve with your favorite thin corn tortilla chips.
LIME, CHILLI AND COCONUT CHICKEN
This is my version of a Thai style dish. I certainly wouldn't call it authentic by any standards, but it's still popular with those who have eaten it! If you don't like or don't have lime, you can substitute lemon and get a very similar taste. Also please feel free to add or remove chile to your liking - my husband doesn't like very hot food, so this is a fairly mild version. If you don't have fresh ginger, you can also use the minced variety that comes in a jar. The serving size is listed as 2-4 as we don't eat a lot of meat, so for the 2 of us this will do 2 meals. However, if you don't serve this with veggies and eat a large amount of meat, it may only do 2 meals.
Provided by Sooty_Cat
Categories One Dish Meal
Time 2h15m
Yield 2 , 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
- Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
- Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
- Seal the container and place it in the fridge for at least an hour.
- Remove from the fridge and heat a frying pan on medium-high heat on the stove.
- Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
- After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
- Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.
Nutrition Facts : Calories 322, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 176.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.7, Protein 30.7
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