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Category: Recipe’s ⁄ NWOAA

Archive for Recipe’s

Mango-Berry-Peach Salsa

Created a new salsa flavor today playing around in the kitchen. Its got Mango, peach, blackberry and raspberry with a mix of blended peppers to give it just a little kick.

 

 

 

Ingredients:

8 cups tomatoes, chopped
1 large onion, chopped
1  sweet bell peppers
2 Jalapeño peppers, chopped
2 Hungarian Wax Peppers, chopped
2 Holly Molly Peppers, Chopped
2 Mango’s peeled and diced
2 peaches, chopped
1 cup black berries
1 cup raspberry
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon lime juice
1⁄8 cup canning salt
1⁄3 cup vinegar
1/3 cup sugar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed

Directions:

Mix all together and bring to a slow boil for 10 minutes.
Seal in sterilized jars and cook in a hot water bath for 10 minutes.

Pepper Sauce

Ingredients:

1 cup ketchup
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 jalapeño pepper diced
2 mini sweet red peppers
1/4 tsp crushed red pepper
5 Tbs sugar
2 Tbs hot sauce
2 Tbs Chipotle peppers

 

 

Directions:

Mix all ingredients in a blender or food processor until mixture is smooth. Pour mixture into a sauce pan and simmer for 20 minutes. Let cool for 5 minutes and its ready to be served.

Recipe submitted by Krissy Allen

Pheasant Breast Piccatta

Ingredients:

1 ½ pound boneless skinless pheasant breast
1/3 cup all purpose flour
Kosher salt and freshly ground black pepper
2 Tablespoons Olive oil
¾ cup dry white wine
1 ¼ cup chicken broth
1 lemon zest and slice
¼ cup drained capers
3 Tablespoons room temperature butter
2 tablespoons chopped fresh parsley

Directions:

Pound the Pheasant breast between two pieces of plastic wrap until ½ inch thick. Place the Pheasant breast on a platter and season to taste with the salt and pepper and then dredge in the flour, shaking off the excess.
Heat a large sauté pan over medium high heat. Add half of the Pheasant breast and cook on each side until they are golden brown on each side. Remove the breasts from the pan, place on a platter and cover to keep warm. Repeat with the second half.
Add the lemon slices to the pan and brown on both sides, about 2 minutes. Add the wine, lemon zest and capers. Reduce by ¾. Ad the chicken broth and reduce by more than half. Place the pheasant breast and parsley in the sauce and bring to a boil. Remove from the heat and slowly stir in the butter while shaking the pan to create an emulsion. Place the breast on a patter and ladle the sauce over them, serve!

Green Tomatoe Salsa

Ingredients:

16 cups of chopped green tomatoes
1/2 cup Jalapenos, chopped with seeds
2 cups Red Bell Pepper
2 cups of Onions
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
3 tablespoons of pickling salt
1 teaspoon of ground cumin
2 teaspoons black pepper
1⁄2 teaspoon cayenne pepper
1/2 teaspoon coriander powder
2 teaspoons sugar

Directions:

Cook the green tomatoes, onions and lime juice and bring to a boil, remove from heat and use an immersion blender and smooth everything out. Then add remaining ingredients and bring to boil and cook for 15 minutes.

green-verde3  green-verde2

Fill sterilized pint jars and process in a water bath canner for 15 minutes.
Yields 7 Pints

Grilled Rainbow Peppers with Herb Cream Cheese

rcc

Ingredients:

16 mini rainbow peppers, halved, seeds and membranes removed

1 tsp olive oil

1/8 tsp kosher salt

Freshly ground black pepper

8 ounces reduced-fat cream cheese, softened

1 garlic clove, crushed

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Zest of 1 small lemon

Directions:

Preheat grill over medium heat.

Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.

In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest. Transfer the cream cheese mixture into a  Ziploc bag and put in the refrigerator until ready to use.

Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.

Snip the tip of the Ziploc bag and carefully fill each pepper half with the cream cheese mixture. Top with remaining 1 tablespoon chives.