Southern Living Salsa Food
SOUTHERN "SALSA"
Provided by Trisha Yearwood
Categories appetizer
Time 10m
Yield 8 to 10 servings (3 cups dip)
Number Of Ingredients 9
Steps:
- Add the pimientos, white hominy and cream cheese to a food processor. Pulse until a smooth paste is formed, about 2 minutes. Sprinkle in the hot sauce and Cajun seasoning and pulse to combine. Season with kosher salt if desired (some Cajun seasoning blends already contain salt).
- Pour into a serving bowl and garnish with the lime zest. Serve alongside tortilla chips and crudite for dipping or store in an airtight container, refrigerated, for up to 2 weeks.
SOUTHERN LIVING SALSA
From the cook book "Southernliving Christmas", I am keeping it here for safe keeping. Looks easy with only a handful of ingredients. Time does not include chilling time
Provided by cookingpompom
Categories Mexican
Time 11m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a medium size bowl and mix well.
- Cover and chill.
- Serve cold.
Nutrition Facts : Calories 11.5, Fat 0.1, Sodium 148.5, Carbohydrate 2.6, Fiber 0.8, Sugar 1.5, Protein 0.5
AVOCADO AND FETA SALSA
Make and share this Avocado and Feta Salsa recipe from Food.com.
Provided by LorenLou
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine the chopped avocado and tomatoes in a large bowl.
- Add remaining ingredients, folding in cheese last.
- Serve right away with tortilla chips.
Nutrition Facts : Calories 356.1, Fat 31, SaturatedFat 8, Cholesterol 26.8, Sodium 350.2, Carbohydrate 16.7, Fiber 9.4, Sugar 4.6, Protein 7.7
CHICKEN ENCHILADAS (SOUTHERN LIVING, FEBRUARY 2000)
Make and share this Chicken Enchiladas (Southern Living, February 2000) recipe from Food.com.
Provided by whipcole_4660585
Categories Mexican
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350° for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Nutrition Facts : Calories 682.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 116.7, Sodium 954.7, Carbohydrate 47.7, Fiber 5.2, Sugar 7.1, Protein 35.5
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- Preheat oven to high broil with rack positioned 5 inches from heat source. Arrange tomatoes, cut sides up, on a rimmed baking sheet. Sprinkle evenly with 1 tablespoon of the salt. Broil in preheated oven until tomatoes are slightly charred and skins blister, about 15 minutes. Carefully remove from oven; let stand until cool enough to handle, about 15 minutes. (Do not turn oven off.)
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