Salsa and Recipes from Epic Valley
Southwest Turkey Loaf
For this dish I used 1.25 pounds of ground turkey.
I mixed the turkey with a half jar of Epic Valley Hot Salsa.
I then formed into a loaf and put in the oven at 375 degrees for 30 minutes.
I then pulled the loaf, topped with cheddar cheese and put back in the oven, set to broil for another 10 minutes. The flavors of the salsa cooked through the loaf and was delicious. I ate this meal with a nice green salad and a cold glass of iced tea.
Enjoy!
Santa Fe Chicken - recipe compliments of Julie Hartmus, Monroe, IN
1 can no salt added black beans (such as Kuner’s)
1 c Epic Valley mild salsa, divided
20 oz boneless chicken breast (non injected, will be 50-70mg/serving)
1-1/3 c frozen corn
8 oz whipped cream cheese
Combine black beans and ½ of salsa in the crockpot. After stirring,
lay chicken on top of mixture and pour remaining half of salsa over chicken.
Cook on low for 5-8 hours. Stir, shredding chicken. Add corn and cream
cheese and stir until blended. Cook for 45 minutes to 1 hour longer. Serve
with flour tortillas, unsalted tortilla chips, diced tomato, lettuce,
shredded cheddar cheese, and/or rice. Makes a wonderful wrap.
tex-mex chicken and rice
1 t ground cumin
1 t ground chili powder
4 boneless, skinless chicken breast halves, about 20 oz.
1 T canola oil
1 small onion, chopped
1 c uncooked rice
1 c Epic Valley mild salsa
1 can (15.5 oz) black beans, undrained
4 T fresh cilantro, chopped
Shredded mild cheddar cheese
In a medium sauce pan, combine rice, salsa, and 2 cups water. Bring to
a boil. Cover, reduce heat, and simmer for 15 minutes.
Combine cumin and chili powder, sprinkle over both sides of chicken. In
skillet, heat oil over medium heat. Add chicken. Cook until browned, 2-3
minutes. Turn chicken over, add onions. Cook till tender and slightly
browned. Remove chicken. Remove chicken, stir in beans, rice mixture,
and 2 T cilantro. Return chicken to pan. Sprinkle with cheese, cover,
cook until cheese melts and beans warm through, 5 minutes. Sprinkle with
cilantro. Serve with flour tortillas. For spicier results, double the
amount of cumin/chili powder used on the chicken and/or use Epic Valley
hot salsa.
Epic Bloody Mary
During a wonderful day of watching football, I decided to make the ultimate Bloody Mary. I took half a jar of Epic Valley Mild Salsa, 1 teaspoon of Horseradish, and two shots of Vodka, placed into a blender and pushed on. In about ten seconds I had a delicious drink just needing some garnish. I poured over ice and garnished with celery, three green olives and a pickle spear. The only thing this drink was missing was some cucumber slices and cocktail shrimp. You can also leave out the vodka for the best V8 style drink.
Black Bean Corn Salsa
One can black beans-rinsed and drained, one can corn-rinsed and drained, ½ jar Epic Valley Salsa. Mix together for an awesome dip or side dish.
Fiesta Shrimp
Saute jumbo shrimp with Epic Valley Salsa and pineapple for an entree that will make you taste buds party. Serve over rice pilaf.
Epic Cream Cheese
Mix equal parts of Epic Valley Salsa and cream cheese for an excellent sandwich spread or dip(especially with baby shrimp).
The Best Queso
Melt in the microwave a ½ block of Velveeta cheese and a ½ jar of Epic Valley Salsa.