Servings: 8-12 You’ll need: 1 ripe, but firm mango, peeled, seeded and diced 1 ripe, but firm avocado, peeled, pitted and diced 3 Roma tomatoes, diced 3 Tbsp. onion, minced 1 Tbsp. garlic clove, minced 1 small jalapeno, seeded and minced 2 Tbsp. fresh lime juice 2 Tbsp. extra virgin olive oil 1-1/2 tsp. red pepper flakes Salt and pepper (optional) Mix all ingredients except avocado in a large bowl. Add avocado to salsa and stir gently to combine. Salt and pepper (optional) to taste. Serve fresh as a dip with baked tortilla chips or as a topping for tilapia or any grilled fish. If making ahead of time and not serving for a couple of days, don’t dice or add the avocado, until prior to serving. Karen’s Note: Fresh mango salsa can be stored chilled for a day or two and is also a great topping for grilled chicken too…Happy Cinco de Mayo!
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Servings: 12 You’ll need: 1 cup (8 oz.) imitation crab, flake style 1/4 cup fat free or light sour cream 1/4 cup light mayonnaise 1/4 cup fat free or low fat cheddar cheese, shredded 1 Tbsp. lemon juice 3 Tbsp. onion, finely chopped 3 Tbsp. red bell pepper, finely chopped 1/4 cup red bell pepper, thinly sliced into strips 1 tsp. garlic powder 1 tsp. paprika 1/4 tsp. cayenne powder 1/4 tsp. seasoned salt In a medium boil break up crab meat with a fork, until completely shredded. Stir in sour cream, mayo, lemon juice, chopped onion & red pepper, garlic powder, paprika, cayenne and seasoned salt. Mix well. Spoon into a holiday or chilled dish, garnish with remaining red pepper strips and refrigerate. Keep chilled, until ready to serve with wheat crackers and baked pita chips. Enjoy and Happy Holidays from my family to yours! Karen Servings: 8 You’ll need: 2 ripened avocados 1 small onion, finely chopped 2 tsp. lime juice 1 tsp. seasoned salt 1 tsp. paprika 1-1/2 tsp. red pepper flakes 1-1/2 tsp. garlic powder 1/4 tsp. cayenne powder Peel and mash avocados in a medium serving bowl. Stir in lime juice, onions, seasoned salt, paprika, red pepper flakes, garlic powder and cayenne. Blend well, cover and set in refrigerator, until ready to serve as a dip with baked corn tortilla chips, as a topping for baked or grilled meats and potatoes or as a side with any Mexican entree. Note: This is a favorite to enjoy in our house while watching television and most especially as a side on “Taco Night” or with my delicious Shrimp Fajitas! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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