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Serve with cucumbers, Feta & capers in Basil Mustard vinaigrette
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Ingredients
2 each 4-ounce salmon fillets (skinless/bonless)
2 cups fresh organic baby spinach (loose pack)
¼ cup Alicita Greek Salsa
¼ (4 tbsp) cup cubed or flaked Feta cheese
½ (8 tbsp) cup diced seedless cucumber
1/8 (2 tbsp) cup basil mustard vinaigrette
Salt & pepper to taste
*For the dressing: Place ½ cup Olive Oil, 1 tbsp Dijon,
1 tsp fresh garlic & 10-leaves fresh basil in food processor and
blend until smooth, season to taste,
reserve unused dressing for another salad. |
Method
1. Pour half of the salsa over salmon in a non-reactive bowl, toss well, cover and refrigerate for 3-4 hours.
2. Pan Sear, grill or bake marinated salmon until cooked to your liking. Set aside to cool slightly.
3. Place spinach, cucumber, Feta and dressing in a mixing bowl, season to taste and toss, place on two dinner plates.
4. Place salmon on salad and drizzle with remaining Alicita Salsa and serve immediately.
Great served with a California Sauvignon Blanc or Chardonnay.
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Serve with Alicita Green Beans, and whole wheat Cous Cous
*Pre-heat over to 350-degrees F
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Ingredients
2 each 4-ounce chicken breast (skinless/bonless), pounded with mallet to ¼” thick
1/8 (2 tbsp)cup olive oil ½ (4 tbsp) cup multigrain breadcrumbs
1 cup Original Alicita Salsa
¼ cup (4 tbsp) shreaded Mexican cheese blend
1 cup fresh green beans, steamed
1/8 (2 tbsp) cup basil pesto
1/2 cup multigrain tortilla chips Salt and pepper to taste
*OPTIONAL- Scoop one 2 ounce scoop of fresh guacamole on dish
just before serving and garnish with fresh cilantro leaves. |
Method
1. Press tenderized chicken in bread crumbs and pan-fry in olive oil on both sides.
2. Top chicken with ½ cup (1/4-cup per breast) of sauce, then half of chips & half of cheese.
3. Place chicken in preheated oven for 6-8 minutes until warmed thru and cheese is melted.
4. Meanwhile toss hot steamed beans with pesto and place half on each plate.
5. Place small amount of remaining sauce on two dinner plates and place chicken on top of sauce.
6. *Garnish with a fresh basil leave and serve immediately.
Great served with an Italian Pinot Grigio.
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Serve with Asian Alicita roasted Eggplant & steamed black bean edamame
*Pre-heat over to 400-degrees F
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Ingredients
4-each U-12 (peeled & deveined), shrimp
4-each U-20 sea scallops, muscle removed
1 cup Alicita Japan Salsa
¼ cup (4 tbsp) olive oil
¼ cup rice wine or sweet white wine
1 cup fresh eggplant, stem and slice in ½” half-moon pieces
1/8 (2 tbsp) peanut sauce
1/2 cup prepared edamame pods
1/16 cup (1 tbsp) prepared black bean paste
Salt & pepper to taste |
Method
1. Toss shrimp & scallops in ¼ cup Alicita Japan Salsa, chill for 4-hours.
2. In the meantime, toss eggplant in half of oil, season with salt & pepper and over roast for 15-minutes.
3. Place shrimp & scallops in sauté pan in remaining oil for 3-4 minutes, add wine,
reduce by half, add remaining Alicita salsa and bring to a simmer. – keep warm.
4. Meanwhile remove hot eggplant from over, toss with peanut sauce and place half on each plate.
5. Spoon warm shrimp and scallops on plate.
6. *Toss edamame with bean paste and place on plate, serve immediately.
Great served with a German Reisling or Japanese Sake.
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Everyday
RECIPES |
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L’il Devils
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6 hard cooked eggs
¼ cup mayonnaise
½ cup salsa (one Snackita cup pack)
Halve hard cooked eggs lengthwise and remove yolks
Place yolks in a bowl; mash with fork.
Add mayo, and
Alicita Salsa (Original or Greek flavor)
Mix well.
Stuff egg white halves with yolk mixture.
Garnish with parsley if like.
Makes 12 servings.
(Deviled eggs made with salsa.) |
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Turkey Lurkey
or
Chicken Licken |
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Cut up chicken or turkey breast (3).
Sauté for 5 minutes or until cooked in middle.
Add in chopped green and yellow bell peppers;
1 of each color.
Add in half to full jar of
ALICITA Salsa.
(Change your choice of flavor each time
as your family will want this more than once!))
Sauté all together for five more minutes
Serve over cooked brown or white rice
or macaroni noodles.
Serves three |
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