Recipe's Blog

September 21, 2016

Recipe's ›


Mango Salsa Recipe with New Mexico Green Chili

Mango Salsa with Chilean seabass. 

Mango Salsa Recipe with New Mexico Green Chili,
3 ripe mangos diced
1 medium red bell pepper chopped
1-2 jalapenos chopped (seeded)
2 limes to taste
1/4 red onion diced (optional)
2 cherry tomatoes or 1 small diced (optional)
1/4 New Mexico (Hatch) green chili finely chopped (Mild-Medium)
1/4 garlic clove minced
1/4 cup cilantro chopped
salt to taste.

In a medium bowl mix mangos, red peppers, jalapenos, onion, cherry tomatoes, green chili, garlic, and cilantro. After all, ingredients are mixed fold in the lime and salt to taste. Let sit half an hour in the refrigerator and serve.

Great as a dip with tortilla chips or on any cooked fish.
July 01, 2016

Recipe's ›


Crab Spinach and Artichoke Dip

A new delicious twist on the already time tested favorite, Spinach and Artichoke dip.  We decided to add a seafood favorite to the mix and...yum!  

You will need; preheated oven to 325, 1 medium size bowl, mixing spoon or spatula, 2 quart casserole dish and crackers or a french baguette.  

Combine

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup finely chopped onion
  • 1/2 tsp. minced garlic
  • 8 oz. shredded Marble Jack cheese

Mix in medium size bowl.  

Fold in 

  • 6 oz. sun dried tomatoes in olive oil; drained and blotted dry.
  • 6 ½ oz. marinated quartered artichoke hearts, drained
  • 1 cup roughly chopped fully cooked crab meat

Mixing until fully covered.  

Transfer to the 2 quart casserole dish and bake for 20 minutes and take out.  Add 

  • 1 cup fresh baby spinach and mix in the casserole dish and
  • sprinkle 1/4 cup shredded Parmesan cheese

bake for another 5 minutes.  

Great on crackers, muffins, scones or a french baguette.