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Joy's Kid-Size
Pizzas These pizzas will be so popular with your kids (and you!), you'll wonder how you survived without them! 1/8 - 1/4 Tsp Joy's Salsa Mix 1 Tbs olive oil 4 English muffins, cut in half 1 Cup pizza sauce or tomato sauce 1/2 Cup mozzarella cheese, shredded Optional Toppings: Onion (sautéed), Pepperoni, Black Olives, Mushrooms, etc. Preheat the oven broiler. Place English muffins face down on cookie sheet. Lightly toast bottom of muffin. Mix together pizza/tomato sauce with Joy's Salsa Mix. Brush toasted muffins with olive oil, then spread 2 tablespoons of the sauce mixture on each of the muffin halves. Top with shredded cheese and your choice of toppings. Place muffins back on cookie sheet and return to broiler. Cook until cheese melts and toppings are warm, about 2 minutes. Yield: 4 Servings Joy's Raspberry Chipotle Cornmeal Chicken Joy's Raspberry Chipotle Salsa 1/2 Cup yellow cornmeal 2 Tbs flour 1/2 Tsp salt 1/4 Tsp pepper 4 boneless, skinless chicken breasts 2 Tbs vegetable or olive oil Sour cream Mix cornmeal, flour, salt and pepper. Dredge rinsed chicken breasts in mixture. Pre-heat vegetable or olive oil in skillet. Add chicken and cook for 7-10 minutes on each side. Top with sour cream and Joy's Raspberry Chipotle Salsa. Yield: 4 Servings Sauce: 1 teaspoon Joy's
Salsa Mix Kabob Bits: 8 ounces steak,
cubed Sauce: In a small saucepan, combine barbecue sauce and Salsa Mix. Bring to boiling. Reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Kabobs: Skewer meat pieces onto kabob stick as preferred. Place on grill and brush with sauce. Grill to desired doneness, brushing with sauce every few minutes. Skewer veggie pieces onto another stick and grill, using sauce if desired. If you are indoors, try using your oven broiler. Arrange pieces on a broiler pan or cookie sheet and broil 4 to 5 inches from heat. Brush generously with sauce and broil to desired doneness. Yield: About 20 sticks. Joy's Trout with Black Bean Tequila 1 jar Joy's Black Bean Tequila Salsa 2 trout fillets Olive oil Salt and pepper Lime wedges Preheat grill. Oil a vegetable/fish tray (if you do not have one of these, fashion one yourself out of aluminum foil) with olive oil. Lay fillets on tray and sprinkle with salt and pepper to desired taste. Spread Black Bean Tequila Salsa liberally over trout, flipping the fillets to make sure both sides are covered with salsa. Squeeze lime juice over top. Grill fillets for about 10 minutes, flipping occasionally. Fish should flake easily. Serve with additional salsa and lime wedges. Yield: 2 servings Alternative: Try this recipe with chicken for an equally tasty treat.
Joy's Silver
Peaks Pineapple 1-16 oz. jar Joy's Silver Peaks Pineapple Salsa 10-20 cooked, de-veined shrimp, sliced lengthwise 10-10 inch tortillas of your choice 1 pound shredded cheese (Jack, Colby, or cheddar) 1 ripe avocado, diced Freshly ground black pepper Sour cream Fresh cilantro, chopped On a tortilla, spread Joy's Silver Peaks Pineapple Salsa; layer the shrimp, cheese, avocado, and black pepper. Add another tortilla to the top. Grill tortillas in a hot skillet, flipping frequently, until cheese melts. Cut the quesadillas into wedges and serve. Garnish with sour cream and fresh cilantro. Yield: 6 servings.
Joy's Black Bean
Chicken This recipe is so
tasty and easy that you'll wish we had it up 1 Cup Joy's Black Bean Tequila Salsa 4-5 Chicken Breasts Marinate chicken breasts in Joy's Black Bean Tequila Salsa for one hour in the refrigerator. Grill to desired doneness. Alternative: Bake in oven wrapped in aluminum foil. Yield: 4 servings. 1 jar Joy's Roasted Green Chile Salsa 10 flour tortillas 1 tablespoon olive oil 1/4 pound shredded beef or chicken (pre-cooked) 1 cup shredded Monterey Jack or other mexican cheese 1 ripe avocado, sliced 1/4 cup cilantro, chopped 1/8 cup black olives, sliced Garnish: Additional salsa and sour cream Brush half of the tortillas lightly with olive oil. Place (oil side down) on plate; spread Roasted Green Chile salsa over surfaces of tortillas. Add meat, cheese, avocado, cilantro and black olives as desired. Top with remaining tortillas; press firmly. Brush tops lightly with olive oil. Grilling: Place on barbeque grill and flip after tortilla starts to brown. Once both sides are browned and cheese is melted, enjoy! Indoor skillet: Place in skillet over medium heat. Flip occasionally until cheese melts and tortillas begin to brown. Cut into slices and serve with salsa and sour cream as garnish. Yield: 5-10 servings
Joy's Spicy
Noodle Salad Dressing: 1 tablespoon Joy's Salsa Mix 1 teaspoon fresh ginger, minced 1/4 cups peanut oil 1 teaspoon sesame oil 1 tablespoon soy sauce (regular or low-sodium) Salad: 2 cups cooked Asian or Vermicelli noodles 1/2 cup carrots, shredded 1/2 cup green onions, chopped 1/2 cup bean sprouts 1/4 cups water chestnuts, drained and sliced Dressing: Combine Joy's Salsa Mix, ginger, peanut oil, sesame oil, and soy sauce. Mix well and allow to sit at room temperature for an hour to blend the flavors. Salad: Combine cooked noodles, carrots, green onions, bean sprouts and water chestnuts. Pour dressing over salad and gently toss before serving. Yield: 4 servings. Contributed by Joyce, via email. 1/2 - 1 Teaspoon Joy's Salsa Mix 3 Cups Cucumbers, peeled and thinly sliced 1 Cup White or Cider Vinegar 1/2 - 3/4 Cup White Sugar Mix all ingredients until sugar dissolves. Refrigerate overnight. Alternatives: Really
livens up any vegetable. Try it with cauliflower, zucchini or any
other fresh veggies. Enjoy!
1 tsp. Joy's Salsa Mix 2-3 Ripe Avocados 2 diced Firm tomatoes (optional) 1/2 C. sour Cream Mix all ingredients. Let shill in refrigerator before serving. For "HOT" lovers, add 1 TBS. Joy's Salsa Mix.
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Joy's Specialty Foods | 33 E. Main | Cortez, CO 81321 |
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