MAMA DIDA'S CHICKEN ESPINACA DIP
8 oz - Mama Dida’s Red Salsa (medium or hot)
8 oz - Pepper Jack Cheese, shredded
10 oz can – White Meat Chicken, drained well (or any cooked chicken)
8 oz – Cream Cheese, room temp
2 oz – Wilted Fresh Spinach or frozen spinach
Optional – add jalapenos or green chilies for more heat.
Bring spinach to room temp, drain and blot until very dry. Chop fine.
Set crock pot on high. Add all ingredients. Keep mixing until well blended and heated through. Keep at warming temp to serve.
Serve with chips or crackers. Also great on burritos, etc.
MAMA DIDA'S CHEESY SPINACH ARTICHOKE BAKE
8 oz - Mama Dida’s Red Salsa (medium or hot)
6 oz - Monterey Jack Cheese, shredded
6 oz – Artichoke Hearts (quartered and marinated)
4 oz – Fresh Spinach (wilted) or frozen spinach
1 box – Jiffy Cornbread Mix
Bring spinach to room temp, drain and blot until moist without dripping. Chop to break up strands.
Chop artichoke quarters in half.
In large, deep, glass baking dish add salsa, spinach, artichokes and half of the cheese. Mix well. Add cornbread mix. Mix well. Spread remaining cheese on top.
Bake uncovered at 450 for 20-25 minutes until golden brown and cheese bubbly.
Serve as a side dish.
MAMA DIDA’S PINEAPPLE SALSA RELISH
8 OZ MAMA DIDA’S SALSA OF CHOICE
1 – 16 OZ CAN BLACK BEANS, RINSED
1 TBS MINCED GARLIC
1 – 16-20 OZ CAN CRUSHED PINEAPPLE, PARTIALLY DRAINED. IF USING FRESH,
½ PINEAPPLE CORED AND CHOPPED
FRESH CILANTRO – MEDIUM HAND FULL OF LEAVES, RINSED AND CHOPPED FINE
1 FRESH JALAPENO CHOPPED FINE, FOR LESS HEAT DE-SEED
1 MEDIUM PURPLE ONION, CHOPPED FINE
½ FRESH LIME, JUICED
SALT TO TASTE
MIX ALL INGREDIENTS TOGETHER IN A MEDIUM BOWL. REFRIGERATE 30 MIN BEFORE SERVING. SERVE WITH CHIPS.
MAMA DIDA'S TACO MEAT1 ½ LBS GROUND MEAT OF CHOICE COOKED AND DRAINED
½ CUP MAMA DIDA’S RED SALSA – HOT OR MEDIUM
2 - 3 TSP WATER
SALT AND PEPPER, GARLIC POWDER TO TASTE
MIX WELL. SIMMER ON LOW HEAT UNTIL THE SAUCE THICKENS. ADD SALT, PEPPER, GARLIC TO TASTE.
MAMA DIDA'S GUACAMOLE2 LARGE, RIPE AVACADOS, SKINNED AND CLEANED
4 TBS MAMA DIDA’S SALSA OF CHOICE
2 TSP GARLIC POWDER OR 1 CLOVE FRESH GARLIC, MINCED
1 TSP LIME OR LEMON JUICE, FRESH OR CONCENTRATE
SALT TO TASTE
PLACE ALL INGREDIENTS INTO MEDIUM BOWL. MASH WITH FORK OR POTATO MASHER UNTIL CREAMY. SERVE WITH CHIPS.
MAMA DIDA'S QUICK FAJITAS1 ROTISSERIE CHICKEN, DE-BONED AND SHREDDED
1 JAR MAMA DIDA'S SALSA OF CHOICE
1 SMALL ONION, CUT LENGTHWISE INTO STRIPS
½ GREEN BELL PEPPER, CUT LENGTHWISE INTO STRIPS
½ RED BELL PEPPER, CUT LENGTHWISE INTO STRIPS
¼ CUP OLIVE OIL
2 CLOVES GARLIC, CRUSHED
1 TSP CRUSHED RED PEPPER FLAKES
2 TBS FRESH LIME JUICE
HEAT OIL IN A LARGE SKILLET WITH A LID. STIR IN GARLIC AND RED PEPPER FLAKES UNTIL FLAVOR STARTS TO INFUSE INTO THE OIL. STIR IN CHICKEN UNTIL SLIGHTLY BROWNED. ADD ENOUGH MAMA DIDA’S SALSA TO LIGHTLY COAT CHICKEN. PUT LEFT OVER SALSA ASIDE. STIR IN VEGETABLES AND LIME JUICE. LOWER HEAT AND SAUTÉ UNTIL VEGETABLES ARE COOKED. SERVE WITH FLOUR TORTILLAS, FAJITA FIXINGS AND MAMA DIDA'S SALSA.
MAMA DIDA'S CONFETTI FISH WITH CONFETTI CORN BREAD3 BASA, COD, OR MILD WHITE FISH FILETS
1/4 CUP MAMA DIDA'S BLACK BEAN AND CORN SALSA – HOT OR MEDIUM
2 TSP LEMON OR LIME JUICE
1/8 CUP OLIVE OIL
½ GREEN PEPPER DICED. SET ASIDE ½ TSP FOR CORN BREAD
½ RED PEPPER DICED. SET ASIDE ½ TSP FOR CORN BREAD
3 STALKS GREEN ONION CHOPPED OR ¼ DICED REGULAR ONION
3 TSP CANNED DICED GREEN CHILIES, MILD. SET ASIDE ½ TSP FOR CORN BREAD
2 GARLIC CLOVE DICED
HEAT THE OIL IN A LARGE SKILLET WITH LID. WHEN HOT, ADD ALL VEGETABLES. WHEN THAT STARTS TO SIMMER, LAY FISH OVER VEGETABLES. POUR JUICE AND MAMA DIDA’S SALSA OVER FISH. LOWER HEAT TO LOW. COVER AND SIMMER FOR 1O MIN. THEN TURN FISH. COOK FOR ABOUT 10 MIN OR UNTIL FLAKY.
CORN BREAD2 BOXES JIFFY CORN BREAD MUFFIN MIX
MIX CORN BREAD ACCORDING TO PACKAGE. ADD PEPPERS. STIR AND BAKE. SERVE FISH OVER CORN BREAD.
MAMA DIDA'S DRUNKEN SHRIMP COCKTAIL SAUCE ½ CUP MAMA DIDA’S RED SALSA – HOT OR MEDIUM
1 MEDIUM ONION, DICED FINE
4 GARLIC CLOVES, CHOPPED
1 LIME, JUICED
1 CUP KETCHUP
1/3 CUP TEQUILA OR RUM (use rum flavoring for non-ahcoholic version)
1 TSP CRUSHED RED PEPPER
½ TSP BLACK PEPPER
½ TSP SALT
1 LARGE AVACADO, SLICED IN SMALL CHUNKS
MIX ALL INGREDIENTS, CHILL AT LEAST 1 HOUR.
SHRIMP
2 POUNDS MEDIUM PREPARED SHRIMP
2 POUNDS MEDIUM PREPARED SHRIMP
OPTIONS FOR SERVING:
SERVE SAUCE ON THE SIDE OR OVER SHRIMP, OR SHRIMP CAN BE CHOPPED, MIXED IN WITH SAUCE AND SERVED AS A DIP.
SERVE SAUCE ON THE SIDE OR OVER SHRIMP, OR SHRIMP CAN BE CHOPPED, MIXED IN WITH SAUCE AND SERVED AS A DIP.
MAMA DIDA'S BLACK BEAN & CORN SHREDDED PORK1 CUP MAMA DIDA’S BLACK BEAN & CORN SALSA – HOT OR MEDIUM
1.5 – 2 POUNDS PORK TENDERLOIN
½ CUP WATER
2 TBS LEMON OR LIME JUICE (OPTIONAL)
SEASON THE PORK TENDERLOIN WITH SALT & PEPPER OR SPICES OF CHOICE.
POUR WATER. LEMON OR LIME JUICE AND MAMA DIDA’S SALSA OVER TENDERLOIN. COVER AND BAKE ACCORDING TO MEAT PACKAGE. LET MEAT REST FOR 10-15 MINUTES AFTER COOKING. SHRED. MIX IN LEFTOVER COOKED MAMA DIDA’S SALSA FROM PAN.
POUR WATER. LEMON OR LIME JUICE AND MAMA DIDA’S SALSA OVER TENDERLOIN. COVER AND BAKE ACCORDING TO MEAT PACKAGE. LET MEAT REST FOR 10-15 MINUTES AFTER COOKING. SHRED. MIX IN LEFTOVER COOKED MAMA DIDA’S SALSA FROM PAN.
OPTIONS FOR SERVING:
SERVE ON BUNS FOR SANDWICH OR SERVE WITH TOTILLAS AND TOPPINGS OF CHOICE WITH MORE SALSA!
SERVE ON BUNS FOR SANDWICH OR SERVE WITH TOTILLAS AND TOPPINGS OF CHOICE WITH MORE SALSA!
MAMA DIDA'S BAKED CHICKEN WITH SALSA3-4 CHICKEN BREAST FILETS
1 CUP MAMA DIDA'S BLACK BEAN AND CORN SALSA – HOT OR MEDIUM
2 TSP LEMON OR LIME JUICE
1/8 CUP OLIVE OIL
1/4 GREEN PEPPER DICED (OPTIONAL)
1/4 RED PEPPER DICED (OPTIONAL)
1-2 STALKS GREEN ONION CHOPPED OR ¼ DICED REGULAR ONION
2-3 TSP CANNED DICED GREEN CHILIES, MILD
2 GARLIC CLOVES, DICED
COAT BOTTOM OF BAKING DISH WITH OLIVE OIL. ADD CHICKEN. MIX REST OF INGREDIENTS AND SPREAD OVER CHICKEN, ENSURING CHICKEN IS WELL COATED. COVER. BAKE AT 350 FOR 45-60 MINUTES UNTIL CHICKEN IS TENDER BUT WELL COOKED.
MAMA DIDA'S STUFFED CHICKEN BREASTS5 LARGE BONELESS CHICKEN BREASTS
1 CUP MAMA DIDA'S BLACK BEAN AND CORN SALSA – HOT OR MEDIUM
2 BOXES JIFFY CORNBREAD MIX
½ C HALF & HALF
½ C CHOPPED ONIONS
2 GARLIC CLOVES, FINELY CHOPPED
1/2 CUP OLIVE OIL
1 TBS SALT
1/2 TSP CAYENNE PEPPER
1TBS GARLIC POWDER
1TBS LEMMON PEPPER OR MRS. DASH
1TBS ONION POWDER
MIX TOGETHER OLIVE OIL AND ALL DRY SPICES IN LARGE ZIPLOCK BAG. BUTTERFLY CHICKEN BREASTS WITHOUT CUTTING ALL THE WAY THROUGH. PUT ALL CHICKEN BREASTS IN BAG WITH OIL AND SPICES. MIX TO COAT OR MARINATE OVERNIGHT FOR STRONGER FLAVOR.
IN A SMALL BOWL COMBINE CORNBREAD MIX, SALSA, CHOPPED ONION, CHOPPED GARLIC AND HALF & HALF UNTIL WELL BLENDED. MIXTURE WILL BE THICK.
PLACE CHICKEN IN 9X13 BAKING DISH. SPREAD 3-4 TBS OF CORNBREAD MIXTURE INSIDE HALF OF EACH BREAST. FOLD OVER REMAINING HALF. REPEAT FOR ALL BREASTS. COVER WITH LID OR FOIL. BAKE AT 350 FOR 1-2 HOURS, DEPENDING ON THICKNESS OF BREASTS. REMOVE COVER FOR LAST 30 MINUTES SO THAT CHICKEN WILL BROWN AND CORN BREAD WILL GET GOLDEN.
ANY LEFTOVER CORNBREAD MIX CAN BE BAKED SEPARATELY AND SERVED AS A SIDE DISH.
MAMA DIDA'S SALSA RICE2 TBS OLIVE OIL
½ LARGE ONION, CHOPPED INTO MEDIUM CHUNKS
3 TBL UNCOOKED BACON, CHOPPED
2 C UNCOOKED LONG GRAIN, WHITE RICE
1 PACKET SAZON SEASONING
4 C WATER
2 TBL MAMA DIDA’S SALSA OF CHOICE
SALT FOR RICE WATER
USING HEAVY SKILLET WITH LID, HEAT OIL. ADD ONIONS AND BACON. SAUTE UNTIL BACON IS LIGHTLY BROWNED, BUT NOT CRISPY. ADD RICE. STIR UNTIL RICE IS HEATED THROUGH, 1-2 MINUTES ON MEDIUM HEAT. ADD WATER, SAZON SEASONING, SALSA AND SALT TO TASTE. FOLLOW COOKING DIRECTIONS ON BAG OF RICE.
IF USING RICE COOKER SAUTE ONIONS, BACON AND RICE IN SEPARATE SKILLET. WHEN RICE IS HEATED THROUGH, PLACE ALL INGREDIENTS INCLUDING WATER, SEASONING, SALSA AND SALT IN RICE COOKER. FOLLOW RICE COOKER INSTRUCTIONS.
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C~Mama Dida's Recipes~
