Spicy Summer Salsa
Summer is here and at my house we’ve been enjoyingÂ a lot of fresh salsa.Â Â This salsa recipe is adapted fromÂ myÂ Sister-in-law Sues’ Super Salsa.Â Â Say that five times fast!Â This salsa is a great addition to so many meals.Â Â
Salmon Burgers:Â Grill frozen salmon patties, on the stove top or outside on theÂ grill.Â Serve Salmon burgeron a bun with red onion slices, lettuce, lime juice and top the salmon burger with salsa.Â Serve with tortilla chips on the side and fresh fruit.
Spicy Shrimp Salad:Â Bake battered, frozen shrimp at 425 degrees for 15 minutes.Â Serve on a bed of lettuce, with salsa on the top with a little coctail sauce and broken tortilla chips on top.Â
Mandarin orange chicken salad:Â Bake frozen breaded chicken at 425 degrees for 12-15 minutes.Â Cut breaded chickenÂ into 1-inch strips and serve on a bred of lettuce.Â Top with salsa, and BBQ sauce (or ranch dressing) and shredded cheese.
Turkey pastrami salad:Â Â Slice turkey pastrami into 1-inch squares and spread over a bead of lettuce.Â Top with sliced olives, salsa, cubed or shredded cheese and pineapple tidbits.
White Chicken Chili:Â Â McCormick makes a great white chicken chili seasoning packet if you don’t haveÂ a lot of time to make dinner.Â If you can’t find the seasoning packet, you can make it from scratch using the recipe in my “Fabulous Freezer Meals”Â book.Â Â It is identical.Â Â If you do use the packet, dinner takes 8 minutes.Â All you do is add a can of chicken, a can of white navy beans and a cup of milk to tone down the heat.Â This chili is prettyÂ spicy.Â I like to top the chili withÂ salsa, or fresh cut tomatoes, Â and shredded cheese and serve it on a bed of rice.Â Â Â Â