Southwestern Salsa Style Pasta Sauce Food

PASTA IN SOUTHWESTERN SAUCE

Steps:

• Heat the sherry and oil in a heavy skillet over med-high until it boils.
• Saute the garlic and shallots for 3 minutes, stirring.
• Add the both types of tomatoes and the jalapenos.
• Reduce heat to low, and cook for 20 minutes. Stir occasionally.
• While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less). Stir the fresh pasta occasionally, as it can get pretty sticky.
• Drain the pasta, rinse briefly with hot water, and drain again.
• Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
• Toss pasta and sauce together, then serve immediately.

SOUTHWESTERN CAVATAPPI

Steps:

• Brown meat in large skillet sprayed with cooking spray; drain. Stir in salsa, zucchini and chili powder; simmer on low heat 10 min., stirring occasionally. Meanwhile, cook pasta as directed on package.
• Stir corn and 1/2 cup cheese into meat mixture; cook 3 min. or until cheese is melted, stirring frequently.
• Drain pasta; place in large bowl. Add meat mixture, lime juice and cilantro; mix lightly. Top with remaining cheese.

SOUTHWESTERN SALSA-STYLE PASTA SAUCE

Steps:

• I always make sure to chop my stuff up before I start, so peel your garlic and mince it, then put it aside. I keep my minced garlic in a shot glass. Next, dice your onion. Put that aside. Also, mince your cilantro. The cilantro doesn't HAVE to be minced now but it IS good to mince it during the last 2 minutes of sauteing your onions and garlic.
• Get a saucepan and line the bottom with Olive Oil over medium heat.
• Once hot, throw in your garlic and onions.
• Immediately add a layer of salt and pepper and stir.
• Set your kitchen timer for 12 minutes and stir about once every 1-2 minutes thereafter, to keep the garlic and onion cooking down and to prevent it from cooking the middle portion of the pan.
• After 12 minutes, open your can of tomatoes and add those in there. Also, add your salt, sugar, cilantro, and Tabasco Sauce. Stir REALLY well. Use the pepper to taste. If the sauce tastes too "salty", add a tiny bit of sugar and stir to balance it out. If it tastes too sweet, add a tiny bit of salt to balance it. You want it someplace in the middle.
• Turn the heat up to the highest setting and boil it for about five minutes while stirring frequently to prevent burning as well as to burn off some of the extra juice from the tomatoes and thicken the sauce.
• Turn the heat down to LOW (about "2" on any stove) and let the sauce simmer for about 30 minutes, stirring about every 5-10 minutes.
• Prepare your pasta according to the package. It would help to add a splash of olive oil to your water to prevent foaming.
• Drain and serve the pasta in a large serving bowl and add the sauce separately.
• Add Cheese.
• Enjoy!

SOUTHWESTERN SALSA PASTA

Steps:

• Cook the pasta according to package directions and drain.
• Meanwhile, combine the beans, corn, salsa, and scallions in a saucepan and bring to a simmer.
• Combine the pasta and sauce, toss well, and serve.
• Southwestern Salsa Pasta (this page)
• Avocado and Ricotta Soft Tacos (page 174)
• Coleslaw cabbage, dressed with vinaigrette
• Calories: 187
• Total Fat: 0g
• Protein: 8g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 442mg

SOUTHWESTERN WAGON WHEELS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through., Drain pasta; serve with sauce mixture. Sprinkle with cheese.

SALSA SPAGHETTI

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.

SOUTHWESTERN PASTA

Steps:

• Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
• In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
• Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
• Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
• Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.