Tag Archives: water

Chicken Salsa Soup

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Turkey Salsa Soup by Alice Henneman on Flickr Submitted by AnyasMom
Serves 6-8

Ingredients

1¾ c. water 14 oz. chicken broth
½ lb. cut up boneless chicken 2 tsp chili powder
1-2 c. salsa 11 oz. corn
3 c. tortilla chips, broken ½ c. Monterey Jack cheese

Directions

  1. In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil.  
  2. Reduce heat & cover for 8-10 minutes until chicken is done.  Add corn & simmer uncovered for 5 minutes.  
  3. Stir in salsa & cook another 10-15 minutes.  Stir regularly.  
  4. Top with tortilla chips & cheese.

Sausage Rolls

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Sasuage Roll by Ron Dollete on FlickrSubmitted by The Lord Riddler
Chef’s Note: Do NOT buy phyllo dough as it’s too thin.

Ingredients

Two boxes frozen puff pastry sheets* 1 pkg Sage Seasoned Sausage meat
1 egg, beaten water

Directions

  1. Let pastry thaw out at room temperature for a couple of hours & then take one slice at a time & open it out to be a rectangle.
  2. Preheat oven to 350°F.
  3. Gently roll the sheets out a little longer, about 1″ on all 4 sides.
  4. Cut the pastry into 3 sections, making a total of 9 rectangles.
  5. Take a spoonful of sausage meat & roll it between your hands to make sausage shape & put on one end of pastry square. Do this for all 9.
  6. Use a pastry brush & gently dip it into the water & brush the opposite end of where the sausage meat is.
  7. Roll firmly into rolls & place onto a rectangular cookie sheet. Using a knife, slice 3 air slits in the top of each pastry.
  8. Brush the tops with the beaten egg (i.e. egg wash) & bake in preheated oven for 20-25 minutes or until golden brown.

Pina Colada Dipping Sauce

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Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp

Ingredients

1 c. Pina Colada mix ¼ c. water
2 tbsp crushed pineapple (drained) 1 tbsp + 1 tsp sweetened coconut flakes
3 tbsp + 1 tsp powdered sugar 1½ tsp corn starch
3 tsp cold water

Directions

  1. Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. 
  2. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. 
  3. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. 
  4. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Coconut Shrimp.

Cheese Soup

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Submitted by Carli

Ingredients

2 c. water ½ c. diced carrots
¼ c. chopped onion ¼ tsp pepper
2 c. diced potatoes ½ c. diced celery
1 tsp salt 1 c. chopped ham

White Sauce

¼ c. butter 2 c. milk
¼ c. flour 2 c. grated cheddar cheese

Directions

  1. Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. 
  2. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. 
  3. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. 
  4. Add white sauce & ham to vegetables that have not been drained & heat through.

Mexican Beans & Rice

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6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod

Ingredients

1 c. long-grain white rice, uncooked ½ tsp olive oil
1 c. onions, chopped 1 c. celery, sliced
1 clove garlic, minced 15 oz. pinto beans, canned, drained, & washed
8 oz. no-salt-added tomato sauce ½ c. water
1 tbsp ketchup 1 tsp chili powder
¼ tsp hot pepper sauce

Directions

  1. Cook rice according to package directions. 
  2. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. 
  3. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. 
  4. Serve over rice.