Recipes

Southwestern Chicken Casserole

1-1½ cups: Uncooked rotini or elbow macaroni
1-2 lbs: Chicken breast, diced
1 Jar: Favorite Jardine’s Salsa
1 8-oz: Container sour cream
2 Cups: Monterey Jack cheese, shredded
1 Can (sm): Sliced black olives; Black pepper to taste

Cook pasta according to package directions. Rinse with cold water, cover and set aside. Place chicken and salsa in a large skillet and cook over medium heat, stirring occasionally, until chicken is thoroughly done. Allow to cool slightly. Stir sour cream and black pepper into pasta. Stir chicken and salsa mixture into pasta and mix thoroughly. Spoon into large casserole dish. Top with black olives then shredded cheese. Bake at 325° for approximately 30 minutes or until cheese is bubbly.

Delicious Salsa Cheese Bread

3 ¾ cups: Buttermilk baking mix
¾ cup: Sharp cheddar cheese, shredded
1: Egg
¾ cup: Water
¾ cup: Jardine’s Salsa (recommend Texacante, Salsa Bobos or Olé Chipotle)

Combine ingredients, then beat vigorously for 30 seconds. Pour into well greased and floured 9x5 inch loaf pan. Bake in at 350° for 45-50 minutes or until golden brown. Cool slightly then remove from pan and enjoy.

DLJ Cowpoke Artichoke Cream Sauce (Simple and Delicious)

This is a very simple sauce with an outstanding flavor.

1 jar: D.L. Jardine’s Cowpoke Artichoke Salsa
1 cup: Heavy cream

In saucepan, simmer 1 to 1-1/2 cup DLJ Cowpoke Artichoke Salsa with 1 cup cream. Simmer until heated through and slightly thickened (~20 minutes).

Serving Suggestions:

« Top thin spaghetti with diced, grilled chicken breasts then spoon Cowpoke Artichoke Cream Sauce on top.
« Serve cream sauce over white rice with grilled shrimp or chicken. This is also a nice vegetarian meal without meat and may be used as a simple but delicious side dish.
« For a less spicy cream sauce, use more cream and/or less salsa.
« After serving, sprinkle dish with Parmesan or Asiago cheese.

Extra Special Cornbread Squares

1 pkg: Corn muffin mix
½ cup: D.L. Jardine’s Salsa Bobos
½ cup: Shredded cheese of your choice (cheddar, Monterrey Jack, Colby Jack)

Prepare pan and preheat oven according to corn muffin mix directions. Prepare mix according to package directions, then spoon half of batter into pan, top with salsa and cheese and top with remaining batter. Bake as directed by package. Enjoy!

Chicken Tortilla Soup with Black Bean & Corn Salsa

2 16-oz jars: D.L. Jardine’s Salsa Bobos
2 16-oz cans: Chicken broth (low sodium or regular)
1 20-oz cans: Diced tomatoes (fire-roasted if possible)
1-1 ½ lbs: Cooked chicken, diced

Crushed Tortilla chips
Shredded cheddar or Monterey jack cheese

Combine DLJ Salsa Bobos, chicken broth, and tomatoes in a soup pot and simmer 5-10 minutes. Add chicken and continue simmering until flavors meld (approx 1 –2 hrs). Ladle into bowls and top with crushed tortilla chips and shredded cheese.

Buttermilk Mexican Corn Bread

1 cup: All purpose flour
¾ cup: Yellow cornmeal
1 ½ tsp: Baking powder
½ tsp: Baking soda
½ tsp: Salt
1 cup: Buttermilk
2: Eggs, lightly beaten
6 Tbsp: D.L. Jardine’s Salsa Bobos
¼ cup: Butter or margarine, melted

Combine flour, cornmeal, baking powder, baking soda and salt in large bowl. Add buttermilk, eggs, salsa and butter. Stir just until ingredients are blended. Pour into well greased 8-inch square pan. Bake at 425° for 25-30 minutes or until golden brown.

Black Bean & Corn Chicken Salad

2 cups: Diced cooked chicken (or turkey)
1 ½ cups: Cooked rice
1 can: Whole kernel corn, drained*
1: Small zucchini, thinly sliced
1: Garlic clove, minced
½ cup: Diced red or green bell pepper
½ cup: D.L. Jardine’s Salsa Bobos
¼ cup: Mayonnaise
½ cup: Salt; Lettuce leaves

Combine chicken, rice, corn, zucchini and red/green pepper in medium bowl. Combine DLJ Salsa Bobos, mayonnaise, salt and garlic. Mix well. Add to chicken mixture, mixing lightly. Cover and chill thoroughly. To serve, line individual salad plates with lettuce leaves, then top with chicken mixture and additional salsa.

*One cup fresh or frozen corn kernels may be substituted.

Peach Salsa Chicken

1 jar: D.L. Jardine’s Peach Salsa
1 ½ lbs: Chicken breast, cubed
1 T: Olive Oil

Saute chicken breast cubes in olive oil until browned and mostly cooked through. Lower heat, pour one-half to full jar of the DLJ Peach Salsa, stir, cover and simmer until chicken is fully cooked and salsa is hot.

Serving Suggestions:

« Serve over cooked rice; garnish with shredded cheese and a slice of avocado.
« This recipe can also be made with pork chops or try any of the other delicious H.T. Trader’s salsas in place of peach.

Grilled Shrimp Skewers with DLJ Roasted Tomatillo Salsa

1 jar: D.L. Jardine’s Roasted Tomatillo Salsa
20: Shrimp of your choice, shelled and deveined; Vegetable medley; Wooden skewers, soaked in water 30 minutes prior to grilling

Marinade:

½ Cup: Olive oil
½ Cup: Fresh cilantro, chopped
¼ Cup: D.L. Jardine’s Roasted Tomatillo Salsa
3 Tsp: Garlic, chopped
½ Tsp: Salt
2 Tbsp: Soy sauce; Juice of one lime

Prepare marinade by adding ingredients and mixing well. Add shrimp and marinate 30 minutes. Thread shrimp onto skewers and cook over medium-high flame on grill until opaque, about 3-4 minutes per side. Once cooked, remove from grill and place on a serving platter, accompanied by DLJ Roasted Tomatillo Salsa for topping or dipping. Serve with vegetable medley.

Chicken Breasts Verde

4: Chicken breasts
2 Tbsp: Olive oil
Two 3 oz: Packages goat cheese (herbed ok)
2-3: Cloves garlic, crushed/minced
2 Cups: D.L. Jardine’s Roasted Tomatillo Salsa
2 Cups: Monterey Jack Cheese, Grated

Cut a pocket into each chicken breast. Brush with olive oil, then season with salt and pepper. Let stand 30 minutes. Meanwhile, combine goat cheese and garlic. (If using plain goat cheese, you may wish to add some fresh cilantro, basil and/or oregano. Stuff equal portions of the cheese mixture into the chicken breasts, place in baking dish and top with DLJ Roasted Tomatillo Salsa. Bake at 350° for 45-60 minutes (until chicken is cooked through). During last 10-15 minutes of bake time, top with grated Monterey Jack Cheese.