Mama Dida's Gourmet Recipes

MAMA DIDA'S QUICK FAJITAS

1 ROTISSERIE CHICKEN DE-BONED, AND SHREDDED
1 JAR MAMA DIDA'S SALSA OF CHOICE
1 SMALL ONION, CUT LENGTHWISE INTO STRIPS
½ GREEN BELL PEPPER, CUT LENGTHWISE INTO STRIPS
½ RED BELL PEPPER CUT LENGTHWISE INTO STRIPS
¼ CUP OLIVE OIL
2 CLOVES GARLIC, CRUSHED
1 TSP CRUSHED RED PEPPER FLAKES
2 TBS FRESH LIME JUICE
HEAT OIL IN A LARGE SKILLET WITH A LID. STIR IN GARLIC AND RED PEPPER FLAKES TILL FLAVOR STARTS TO INFUSE IN THE OIL. STIR IN CHICKEN UNTIL SLIGHTLY BROWNED. ADD ENOUGH SALSA TO LIGHTLY COAT CHICKEN. PUT LEFT OVER SALSA ASIDE. STIR IN VEGETABLES AND LIME JUICE. LOWER HEAT AND SAUTÉ` UNTIL VEGETABLES ARE COOKED. SERVE WITH FLOUR TORTILLAS, FAJITA FIXINGS AND MAMA DIDA'S SALSA.

MAMA DIDA'S TACO MEAT

1 ½ LBS GROUND MEAT OF CHOICE COOKED AND DRAINED
½ CUP MAMA DIDAS RED SALSA – HOT OR MEDIUM
2 TO 3 TSP WATER
SALT AND PEPPER, GARLIC POWDER FOR TASTE
MIX WELL. SIMMER ON LOW HEAT UNTIL THE SAUCE THICKENS. ADD SALT, PEPPER, GARLIC TO TASTE.

MAMA DIDA'S CONFETTI FISH WITH CONFETTI CORN BREAD

3 BASA, COD, OR MILD WHITE FISH FILETS
1/4 CUP MAMA DIDA'S BLACK BEAN AND CORN SALSA – HOT OR MEDIUM
2 TSP LEMON OR LIME JUICE
1/8 CUP OLIVE OIL
½ GREEN PEPPER DICED. SET ASIDE ½ TSP FOR CORN BREAD
½ RED PEPPER DICED. SET ASIDE ½ TSP FOR CORN BREAD
3 STALKS GREEN ONION CHOPPED OR ¼ DICED REGULAR ONION
3 TSP CANNED DICED GREEN CHILIES, MILD. SET ASIDE ½ TSP FOR CORN BREAD
2 GARLIC CLOVE DICED
IN A LARGE SKILLET WITH LID HEAT OIL. WHEN HOT, ADD ALL VEGETABLES. WHEN THAT STARTS TO SIMMER LAY FISH OVER VEGETABLES. POUR JUICE AND SALSA OVER FISH. LOWER HEAT TO LOW. COVER AND SIMMER FOR 1O MIN. THEN TURN FISH. COOK FOR ABOUT 10 MIN OR UNTIL FLAKY.
CORN BREAD
2 BOXES JIFFY CORN BREAD MUFFIN MIX
MIX CORN BREAD ACCORDING TO PACKAGE. ADD PEPPERS. STIR AND BAKE. SERVE FISH OVER CORN BREAD.

MAMA DIDA'S TEQUILA SHRIMP COCKTAIL

SAUCE
½ CUP MAMA DIDAS RED SALSA – HOT OR MEDIUM
1 MEDIUM ONION, DICED FINE
4 GARLIC CLOVES, CHOPPED
1 LIME, JUICED
1 CUP CATSUP
1/3 CUP TEQUILA
1 TSP CRUSHED RED PEPPER
½ TSP BLACK PEPPER
½ TSP SALT
1 LARGE AVACADO, SLICED IN LARGE CHUNKS

MIX ALL INGREDIENTS, CHILL AT LEAST 1 HOUR.

SHRIMP
2 POUNDS MEDIUM PREPARED SHRIMP

OPTIONS FOR SERVING:
SERVE SAUCE ON THE SIDE OR OVER SHRIMP, OR SHRIMP CAN BE CHOPPED, MIXED IN WITH SAUCE AND SERVED AS A DIP.

MAMA DIDA'S BLACK BEAN & CORN SHREDDED PORK

1 CUP MAMA DIDAS BLACK BEAN & CORN SALSA – HOT OR MEDIUM
1.5 – 2 POUNDS PORK TENDERLOIN
½ CUP WATER
2 TBS LEMON OR LIME JUICE (OPTIONAL)

SEASON THE PORK TENDERLOIN WITH SALT & PEPPER OR SPICES OF CHOICE.
POUR WATER. LEMON OR LIME JUICE AND SALSA OVER TENDERLOIN. COVER AND BAKE ACCORDING TO MEAT PACKAGE. LET MEAT REST FOR 10-15 MINUTES AFTER COOKING. SHRED. MIX IN LEFTOVER COOKED SALSA FROM PAN.

OPTIONS FOR SERVING:
SERVE ON BUNS FOR SANDWICH OR SERVE WITH TOTILLAS AND TOPPINGS OF CHOICE WITH MORE SALSA!

MAMA DIDA'S BAKED CHICKEN WITH SALSA

3-4 CHICKEN BREAST FILETS
1 CUP MAMA DIDA'S BLACK BEAN AND CORN SALSA – HOT OR MEDIUM
2 TSP LEMON OR LIME JUICE
1/8 CUP OLIVE OIL
1/4 GREEN PEPPER DICED (OPTIONAL)
1/4 RED PEPPER DICED (OPTIONAL)
1-2 STALKS GREEN ONION CHOPPED OR ¼ DICED REGULAR ONION
2-3 TSP CANNED DICED GREEN CHILIES, MILD
2 GARLIC CLOVES, DICED
COAT BOTTOM OF BAKING DISH WITH OLIVE OIL. ADD CHICKEN. MIX REST OF INGREDIENTS AND SPREAD OVER CHICKEN, ENSURING CHICKEN IS WELL COATED. COVER. BAKE AT 350 FOR 45-60 MINUTES UNTIL CHICKEN IS TENDER BUT WELL COOKED.

MAMA DIDA'S STUFFED CHICKEN BREASTS

5 LARGE BONELESS CHICKEN BREASTS
1 CUP MAMA DIDA'S BLACK BEAN AND CORN SALSA – HOT OR MEDIUM
2 BOXES JIFFY CORNBREAD MIX
½ C HALF & HALF
½ C CHOPPED ONION
2 GARLIC CLOVES, FINELY CHOPPED
1/2 CUP OLIVE OIL
1 TBS SALT
1/2 TSP CAYENNE PEPPER
1TBS GARLIC POWDER
1TBS LEMMON PEPPER OR MRS. DASH
1TBS ONION POWDER

MIX TOGETHER OLIVE OIL AND ALL DRY SPICES IN LARGE ZIPLOCK BAG. BUTTERFLY CHICKEN BREASTS WITHOUT CUTTING ALL THE WAY THROUGH. PUT ALL CHICKEN BREASTS IN BAG WITH OIL AND SPICES. MIX TO COAT OR MARINATE OVERNIGHT FOR STRONGER FLAVOR.

IN A SMALL BOWL COMBINE CORNBREAD MIX, SALSA, CHOPPED ONION, CHOPPED GARLIC AND HALF & HALF UNTIL WELL BLENDED. MIXTURE WILL BE THICK.

PLACE CHICKEN IN 9X13 BAKING DISH. SPREAD 3-4 TBS OF CORNBREAD MIXTURE INSIDE HALF OF EACH BREAST. FOLD OVER REMAINING HALF. REPEAT FOR ALL BREASTS. COVER WITH LID OR FOIL. BAKE AT 350 FOR 1-2 HOURS, DEPENDING ON THICKNESS OF BREASTS. REMOVE COVER FOR LAST 30 MINUTES SO THAT CHICKEN WILL BROWN AND CORN BREAD WILL GET GOLDEN.

ANY LEFTOVER CORNBREAD MIX CAN BE BAKED SEPARATELY AND SERVED AS A SIDE DISH.