What can I prepare for dinner with leftover fruit salsa?!
I tried a new recipe for a pan-seared salmon with a salsa of crushed pineapple, mango, tomato, onion, and seasonings!. The salsa was fantastic and I have a lot leftover for tomorrow's dinner!. My husband does not want fish again!. Any other dinner recipe ideas!? He will eat shrimp, chicken, beef, & pork!.Www@FoodAQ@Com
Answers:
I agree with the other folks who replied!.!.!.!.
if you cut the pork or chicken into bite size pieces bread them lightly and saute them it can be dipped in the salsa!.!.!.!.use some of the same seasonings on the meat that you used in the salsa so it ties the two together!.!.!.serve with noodles or rice!.!.!.
Best wishes,
i wish I had your recipe I'd love to try the salsa
Mama Jazzy Geri
italmama6060@yahoo!.comWww@FoodAQ@Com
if you cut the pork or chicken into bite size pieces bread them lightly and saute them it can be dipped in the salsa!.!.!.!.use some of the same seasonings on the meat that you used in the salsa so it ties the two together!.!.!.serve with noodles or rice!.!.!.
Best wishes,
i wish I had your recipe I'd love to try the salsa
Mama Jazzy Geri
italmama6060@yahoo!.comWww@FoodAQ@Com
that would go well with any of the other protein you have to choose from!! you could make beef tacos and add that to them to add a little bit of a twist!.
or a nice seared chicken dish with that salsa and rice pilaf (it is a very basic way to cook rice)
hope this helpsWww@FoodAQ@Com
or a nice seared chicken dish with that salsa and rice pilaf (it is a very basic way to cook rice)
hope this helpsWww@FoodAQ@Com
I make pan seared pork chops with some home made chunky apple sauce that my family goes nuts for!. Pork goes really well with fruits so you might try pan searing some pork loin chops with some EVOO!. Be sure to get some nice caramalization on both sides & season with salt & pepper!. Top it with your warmed salsa!.Www@FoodAQ@Com
Do a nice pork chop and serve the salsa on top!. Even chicken tender breaded and fried and then served with the salsa as a dipping sauce!.
You could even mix it in with some rice and serve it along side a beef steak!.Www@FoodAQ@Com
You could even mix it in with some rice and serve it along side a beef steak!.Www@FoodAQ@Com
Try it with the chicken or pork!.!.!.
The fruit salsa I make has mango, tomato, red onion, little bit of lemon juice, you could also add cucumber!. yum!.!.!.Www@FoodAQ@Com
The fruit salsa I make has mango, tomato, red onion, little bit of lemon juice, you could also add cucumber!. yum!.!.!.Www@FoodAQ@Com
BBQ grilled chickenWww@FoodAQ@Com
Oven-Fried Herb Chicken
Serves 8
1/2 cup corn flake crumbs or bread crumbs
1/4 t salt
1/4 t garlic powder
1/4 t paprika
1/8 t ground red pepper (cayenne)
1 egg white
1 t water
8 boneless, skinless chicken breast halves
Heat oven to 450 degrees!. Line 15x10x1 inch baking pan with foil; spray foil with nonstick cooking spray!.
In small bowl, combine corn flake crumbs, salt, garlic powder, paprika and ground red pepper; mix well!. In another small bowl, beat egg white and water until frothy!. Place chicken in sprayed foil lined pan!. Brush with egg white mixture; sprinkle with crumb mixture!.
Bake at 450 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear!.
----
Crumbed Chicken Legs recipe
Healthy low-fat alternative to deep fried chicken!.
8 chicken legs, skinned
1 teaspoon curry powder
2 teaspoons French mustard
? cup yogurt
1 cup breadcrumbs
Combine in a shallow dish, curry powder, mustard and yoghurt, mix well!.
Coat chicken legs in mixture before rolling in breadcrumbs!.
Place on a plate in fridge for 30 minutes!.
Preheat oven to 350 F!. Grease an ovenproof dish!.
Place chicken legs in dish and bake turning once or twice!.
Bake for approximately 45 minutes or until chicken is cooked through and crumb
is golden and crisp!.
Recipe notes
Substitute any chicken pieces for legs!. Add dried herbs for different tastes!.
I like using the oven bag method!. It makes it nice and tender and no mess!.
Easy Roasted Chicken Dinner
1 Reynolds? Oven Bag, Large Size
1 tablespoon flour
1 teaspoon garlic salt, divided
1 pound baby red potatoes
1 package (8 oz!.) peeled baby carrots
2 stalks celery, cut in 1/2-inch slices (optional)
1 medium onion, cut in eighths
4 to 5 pound whole chicken
1 tablespoon oil (optional)
1 teaspoon paprika
PREHEAT oven to 350°F!.
SHAKE flour and 1/2 teaspoon garlic salt in Reynolds Oven Bag; place in 13x9x2-inch baking pan!.
PLACE vegetables in oven bag!. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag!. Brush chicken with oil, if desired!. Sprinkle and rub chicken with remaining garlic salt and paprika!. Place chicken in center of vegetables in bag!.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top!.
BAKE until chicken is tender, 1 1/4 to 1 1/2 hours until meat thermometer inserted in chicken reads 180°F!.
Number of Servings: 5-6
OR
Roast Chicken
1 small onion, peeled and quartered
3 cloves garlic, peeled and quartered
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 5-pound chicken, giblets removed
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preheat oven to 375°F!.
Place onion, garlic, tarragon and thyme into the cavity of the chicken!. Tie the legs together with kitchen string, mostly closing the cavity opening!. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body!. Rub the chicken with oil, salt and pepper!. Set in a roasting pan, breast-side down!.
Roast the chicken for 25 minutes!. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours!. Transfer to a cutting board; let rest for 10 minutes!. Remove the string before carving!.
TIP: Roasting Tips
1!. Very cold meat won't roast evenly!. Place it on the counter while preheating the oven!.
2!. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets!. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals!.
3!. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly!. Never substitute a cookie sheet!. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier!.
4!. Give it a rest!. A roast's internal temperature will rise about 10 degrees while resting!. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner!.
----Www@FoodAQ@Com
Serves 8
1/2 cup corn flake crumbs or bread crumbs
1/4 t salt
1/4 t garlic powder
1/4 t paprika
1/8 t ground red pepper (cayenne)
1 egg white
1 t water
8 boneless, skinless chicken breast halves
Heat oven to 450 degrees!. Line 15x10x1 inch baking pan with foil; spray foil with nonstick cooking spray!.
In small bowl, combine corn flake crumbs, salt, garlic powder, paprika and ground red pepper; mix well!. In another small bowl, beat egg white and water until frothy!. Place chicken in sprayed foil lined pan!. Brush with egg white mixture; sprinkle with crumb mixture!.
Bake at 450 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear!.
----
Crumbed Chicken Legs recipe
Healthy low-fat alternative to deep fried chicken!.
8 chicken legs, skinned
1 teaspoon curry powder
2 teaspoons French mustard
? cup yogurt
1 cup breadcrumbs
Combine in a shallow dish, curry powder, mustard and yoghurt, mix well!.
Coat chicken legs in mixture before rolling in breadcrumbs!.
Place on a plate in fridge for 30 minutes!.
Preheat oven to 350 F!. Grease an ovenproof dish!.
Place chicken legs in dish and bake turning once or twice!.
Bake for approximately 45 minutes or until chicken is cooked through and crumb
is golden and crisp!.
Recipe notes
Substitute any chicken pieces for legs!. Add dried herbs for different tastes!.
I like using the oven bag method!. It makes it nice and tender and no mess!.
Easy Roasted Chicken Dinner
1 Reynolds? Oven Bag, Large Size
1 tablespoon flour
1 teaspoon garlic salt, divided
1 pound baby red potatoes
1 package (8 oz!.) peeled baby carrots
2 stalks celery, cut in 1/2-inch slices (optional)
1 medium onion, cut in eighths
4 to 5 pound whole chicken
1 tablespoon oil (optional)
1 teaspoon paprika
PREHEAT oven to 350°F!.
SHAKE flour and 1/2 teaspoon garlic salt in Reynolds Oven Bag; place in 13x9x2-inch baking pan!.
PLACE vegetables in oven bag!. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag!. Brush chicken with oil, if desired!. Sprinkle and rub chicken with remaining garlic salt and paprika!. Place chicken in center of vegetables in bag!.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top!.
BAKE until chicken is tender, 1 1/4 to 1 1/2 hours until meat thermometer inserted in chicken reads 180°F!.
Number of Servings: 5-6
OR
Roast Chicken
1 small onion, peeled and quartered
3 cloves garlic, peeled and quartered
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 5-pound chicken, giblets removed
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preheat oven to 375°F!.
Place onion, garlic, tarragon and thyme into the cavity of the chicken!. Tie the legs together with kitchen string, mostly closing the cavity opening!. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body!. Rub the chicken with oil, salt and pepper!. Set in a roasting pan, breast-side down!.
Roast the chicken for 25 minutes!. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours!. Transfer to a cutting board; let rest for 10 minutes!. Remove the string before carving!.
TIP: Roasting Tips
1!. Very cold meat won't roast evenly!. Place it on the counter while preheating the oven!.
2!. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets!. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals!.
3!. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly!. Never substitute a cookie sheet!. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier!.
4!. Give it a rest!. A roast's internal temperature will rise about 10 degrees while resting!. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner!.
----Www@FoodAQ@Com