Recipes By Mike

Avocado Dip

Ingredients:

2 good size avocados (mashed up)
1 tbsp lemon
1/2 c chopped onions
1/4 tsp garlic salt
1/2 c sour cream
Fresh diced tomato
Fire in the Hole or Flicker of Fire Salsa to your taste

Directions:

Add ingredients to mashed avocados.
Mix together with fork.
Top off with diced fresh tomato.

Mexican Scrambled Eggs/Omelet

Ingredients:
 
8 eggs
1/4 c milk
1/2 c chopped ham
1/4 c copped green pepper
1/4 c chopped onion
2 tbsp Fire in the Hole or Flicker of Fire Salsa (to your taste)
1/4 c butter
Mushrooms(optional)

Directions:
 
Whip together milk eggs & salsa
saute onions green pepper mushrooms in butter with ham.
Blend in egg mixture.
Cook over low heat until eggs are set stir gently now & then.

Tip - Or you can make an omelet out of this.

Credits - Recipe Courtesy Of The Salsa Lady

Mexican Steak

Ingredients:

1 - 2 lbs. of round steak
1 onion
Small can whole peeled tomatoes (chopped)
1- 2 tsp garlic salt
1/4 tsp pepper
chopped green chili’s
1/2 c copped green pepper
1/4 c to 1 c Fire in the Hole or Flicker of Fire Salsa
(depends how spicy you want it)
2 large potatoes (sliced)

Directions:
 
Cut steak into strips brown in a little oil with onion, green pepper.
Add tomatoes chopped green chili’s Salsa potatoes and seasoning.
Simmer for about an hour or until steak is tender.

Credits - Recipe Courtesy Of The Salsa Lady

 Mexican Meatloaf

Ingredients:

1-1/2lbs. ground beef
1 c. bread crumbs or oatmeal
1/4 c Fire in the hole or Flicker of Fire Salsa
1/2 c onions
1 egg
1tbsp milk
1 tsp garlic salt
1 tsp pepper

Directions:

Mix milk & egg together add with rest of ingredients to ground beef.
Shape into loaf bake 375 degrees for 1 hour or until done to your liking.

Serving Suggestions:

Serve with baked potato topped with butter sour cream bacon bits and of course Salsa, and corn on the side.

Credits: - Recipe Courtesy of The Salsa Lady

Salsa Smothered Pork Chops

Recipe Courtesy Of Deb @ If You Dare Salsa

Ingredients:

1-2 28oz. can whole peeled tomatoes
 
2 Jalapeno peppers
 
1 Habanero pepper
 
1 Serrano pepper
 
2-4 Anaheim peppers
 
2-4 Pork Chops
 
1 Onion
 
Salt  & Pepper
 
Garlic salt

Directions:
 
First make your Salsa. You can use your own recipe or store bought Salsa. It’s all good.
 

Roast 1 Jalapeno pepper, Anaheim peppers, & Habanero pepper. Cool to touch, peel skins off. Chop all peppers  with tomatoes in food processor. Start with 1 can tomatoes and add more if it’s too spicy. Add salts  to taste, set aside.
 

Fry Pork Chops halfway in a little bit of oil just so the pink is fading away. Add chopped onion, pepper & salts. Pour Salsa over Pork Chops and let simmer for about an hour so the flavor cooks through. If it’s still too spicy add tomato juice and or tomatoes.
 
Serve with rice, beans, fried potatoes w/ onions & green pepper, and of course tortillas.
 
What’s also great about this recipe is it can be a second meal if you have leftovers.
 

Cut the meat off the Pork Chop bone. Heat up in Salsa  they were simmered in. Fry up some eggs, hash-browns, re-fried beans. Pour Pork Chops & Salsa over your eggs, or everything. And don’t forget the tortillas.
 
Nothing wasted and tastes better the next day!