MORE RECIPES

Pickleville’s Salsas are excellent foundations to a meal

 

Southwestern Chicken and Rice

Ingredients:

16 Oz Pickleville's Southwestern Black Bean Salsa

1/2 cup water

1 cup fresh corn

3/4 cup uncooked regular long-grain white rice

4 skinless, boneless chicken breasts halves

1/2 cup Chopped Green Onions

1/2 cup shredded Cheddar cheese

Directions:

• Stir the salsa, water, corn and rice in an 11 x 8-inch shallow baking dish.
• Top with the chicken.  Sprinkle chicken with the paprika. Cover the dish.
• Bake at 375°F. for 45 minutes or until the chicken is cooked through and
• the rice is tender. top with the cheese and green onions.

 

Louisiana Pepper Shrimp

Ingredients:

1 tablespoon vegetable oil

2 green peppers cut in strips

1 onion cut into eighths

1 cup sliced fresh mushroom

1/4 2 cloves garlic, minced

1 cup Pickleville's Pico de Bayou Salsa

2 medium tomatoes, coarsely chopped

1 pound medium shrimp, peeled, de veined, and cut in half

4 cups cooked rice

Directions:

• Heat oil in a 10-inch skillet over medium-high heat. Add peppers, mushrooms, and
• garlic and cook until vegetables are tender.
• Add the Pico de Bayou, tomatoes and shrimp to the skillet. Heat to a boil.
• Reduce heat to low and cook for 5 minutes or until shrimp turn pink.
• Serve on a bed of Rice. 

 

Picante Peach Chicken

Ingredients:

1 tablespoon olive oil

1 lb skinless, boneless chicken breasts

1 cup Pickleville's Peach Salsa

4 cups hot cooked rice

Directions:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook
• for 10 minutes or until well browned on both sides. Remove chicken.
• Add the Pickleville's Peach Salsa and bring to a boil. Add chicken and broccoli
• to the sauce and heat. Cover and simmer for 5 minutes or until the chicken is
• tender. Serve with the rice.

 

 

Grilled Chicken Quesadillas

Ingredients:

8 (8-inch) flour tortillas 

8 oz shredded Cheddar cheese  (about 2 cups)

16 oz Pickleville's Chipotle Pico de Gallo 

1 cup diced grilled chicken

4 medium green onions, chopped (about 1/2 cup)

Vegetable oil

8 oz sour cream

Directions:

• Top each of 4 tortillas with 1/2 cup cheese, 3 Tb sp Pickleville's Pico de Gallo, 1/4 cup chicken and 2 tablespoons green onions 
• Brush the edges of the tortillas with water and cover with the remaining tortillas pressing the edges to seal filling.
• Lightly oil the grill rack and heat the grill to medium
• Brush the tops of the quesadillas with oil and place the quesadillas oil-side down on the grill rack
• Brush the other side of the quesadillas with oil
• Grill the quesadillas for 5 minutes or until the cheese is melted, turning the quesadillas over once during grilling
• Remove the quesadillas from the grill and let stand for 2 minutes
• Cut each quesadilla into wedges
• Serve each wedge with a dollop of sour cream and the remaining Pico de Gallo

PICKLEVILLE’S FUSION CUISINE

Here is a special holiday recipe from one of our salsa lovers in the Southwest.

Stuffed Pumpkin a la Mexicana

Stuffed foods are a tradition for Sukkot since it is a harvest holiday and in N. America it is only natural that stuffed pumpkins are used. The idea is that we eat are meals in the Sukkah (special hut built for the holiday with a roof of branches) and it is easy to carry and keep warm while transporting. After a long time in Texas I have come up with my own Tex-Mex twist for Stuffed Pumpkin.

INGREDIENTS:
1 pumpkin (If you are industrious you can use several small pumpkins – my favorite way)
If you use one pumpkin make sure it can fit in the oven!
2 cups cooked rice (I prefer wild rice)
1 yellow onion, chopped
1 Tablespoon oil
1.5 lb ground beef
2 stalks celery, diced
3 Tablespoons honey
2 cups chopped raisins, dates, and pecans
2 Tb sp Chili Powder – Not Powdered Chili!!! (Substitute for Chili Powder: ½ Tb sp Cumin, 1 ½ Tb sp Paprika, 1 Tb sp chopped garlic, ½ tsp oregano)
1 cup Pickleville’s Pico de Gallo or, for a smoky flavor use the Southwest Black Bean Salsa (available at Tailgate Market on Saturdays)

1 cup  fresh chopped Cilantro for Garnish

Serves 8-10.

Directions:

• Cut off the top of the pumpkin, enough to make a nice "lid" and provide easy access to the inside. Set the top aside.
• Using a sturdy a spoon, scoop out the pumpkin seeds and pulp. (You can discard the seeds or toast them for a healthy treat.) Use a fork to prick the outside of the pumpkin all around its circumference. Place the emptied pumpkin in a large casserole dish or shallow pan.
• In a pan, on low-medium heat, sauté the onion and celery in oil until translucent. Add the beef and sauté until browned.
• Add honey, raisins, Chili Powder (or equivalent), ½ cup Pickleville’s Pico de Gallo or SW Black Bean Salsa (available on Saturdays at Atherton Market) and the cooked Rice. Stir to combine everything, then remove from heat.
• Place the meat-rice mixture inside the pumpkin(s), and cover with the top of the pumpkin. Cook at 
  350 F for 1.5 hours, or until the pumpkin can be pierced easily with a fork. 
• At mealtime, bring the whole stuffed pumpkin out to the sukkah. Serve each delighted guest a scoop of pumpkin with its accompanying meat filling.
• Garnish with fresh chopped Cilantro.

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