Monthly Archives: April 2010

I have 4 new salsa recipes and they are all easy and very quick to prepare. The classic Texas Red version with tomatoes can be made with fresh or canned tomatoes. Then there are three fruit based salsa recipes…one with Ginger Citrus Seasoning, one with Texas Red Seasoning and one with Smoky Paprika Chipotle.

The Lime Tortilla Chips are fun to make and use fresh lime juice so they have a real lime flavor instead of the artificial version that is so common.

Traditional Salsa

• 1 15 oz. can Diced Tomatoes, drained (or 1 1/2 cups fresh, peeled, diced tomatoes)
• 1 Tbsp. Victoria Taylor’s Texas Red Seasoning
• 1 Bunch Scallions, finely chopped
• 1 Tbsp. Lime Juice
• 2 Tbsp. chopped fresh cilantro

Combine all ingredients in a medium bowl. Mix well. Refrigerate until ready to serve. Serve with tortilla chips as an appetizer or with a Mexican dish as a condiment.

Island Salsa
Bring the sweet and spicy taste of the Caribbean to your home tonight with this salsa!

Prep time: 30 minutes or less
Yield: about 5 cups

• 4 cups pineapple, cut into bite size chunks
• 1 ripe mango, peeled, pitted and cubed
• 2 ripe kiwi, peeled and diced
• 1 small diced red bell pepper
• 1/3 cup chopped red onion
• ¼ cup chopped fresh cilantro
• 1 Tbsp. Victoria Taylor’s Texas Red Seasoning
• 1 tsp. lime juice

In bowl combine all ingredients; mix well. Refrigerate until ready to serve. Serve with tortilla chips, grilled chicken, pork, or fish.

Pineapple Salsa

• 2 cups diced fresh pineapple
• ¼ cup diced red bell pepper
• ¼ cup coarsely chopped red onion
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 Tbsp. fresh lime juice

In bowl combine all ingredients for Salsa; mix well. Refrigerate until ready to serve.

Mango Salsa
Smoked paprika lends rich flavor to this sweet and spicy salsa which pairs well with Victoria’s Baked Lime Tortilla Chips.

Prep time: 30 minutes or less
Yield: 3 cups

• 2 ripe mangoes, peeled, pitted and cubed
• 1 cup diced red bell pepper
• ¼ cup thinly sliced green onion tops
• ¼ cup chopped fresh cilantro
• 2 Tbsp. lime juice
• 2 tsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 1 tsp. granulated sugar

In bowl combine all ingredients; mix well. Refrigerate until ready to serve. Serve with tortilla chips.

Baked Lime Tortilla Chips
These tortilla chips with a hint of lime are the perfect accompaniment with salsa or simply by themselves!

Prep time: 5 minutes
Cooking Time: 8-10 minutes
Yield: 32 chips

• 4 medium flour tortillas (about 7” diameter)
• 1 Tbsp. lime juice
• 1 tsp. Victoria Taylor’s Sea Salt, your favorite

Preheat oven to 400°F. Brush one side of each tortilla with lime juice; sprinkle lightly with salt. Stack tortillas; cut tortillas into eight wedges; arrange in a single layer on baking sheet. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove; cool completely.

Tip: This recipe can easily be doubled and chips can be stored in an airtight container.

Officially, Spring began on March 20^th. For me, Easter marks the turning point.  It’s not Spring until I’ve bought marshmallow peeps in every color of the rainbow.  I don’t eat them.  I just buy them.

After the long winter of soups, stews, slow cooker meals and chili, we can finally begin cooking with seasonal (and hopefully local) products.  Don’t get me wrong, I love chili.  But fresh asparagus and the first lettuce of the season from a local farm….that’s exciting!  Check out the new recipes I just developed and tested (with enthusiastic results) using the season’s earliest crops.

Asian Lettuce Wraps with Victoria Taylor’s Ginger Citrus Seasoning Dressing

Now that it’s spring invite friends over and enjoy serving these wraps that take advantage of the bountiful fresh produce this time of year.

Prep time: 35 minutes

Serves 6-8

Dressing

• ¼ cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Victoria Taylor’s Ginger Citrus Seasoning
• 2 teaspoons granulated sugar
• 2 tablespoons chopped peanuts (optional)

Salad

• 2 medium carrots, peeled and cut into julienne strips
• 1 medium red bell pepper, cut into thin strips
• 1 small cucumber, thinly sliced
• 8 radishes, thinly sliced or chopped
• ½ cup thinly sliced scallions with tops
• 1 head Boston lettuce leaves, rinsed and patted dry

For dressing, combine oil, vinegar, soy sauce, Ginger Citrus Seasoning and sugar in small bowl. Whisk until well blended; add peanuts if desired, set aside.

Prepare all vegetables. Place carrots, bell pepper, cucumber, radishes and scallions into small serving bowls. To serve, top each lettuce leaf with salad ingredients; drizzle with dressing and roll up.

*Tip: For a main dish meal, add 3 cups shredded cooked chicken.

Simple Asparagus Salad with Victoria Taylor’s Ginger Citrus Seasoning

The best time to enjoy the delicate flavor of asparagus is between March and June, so here’s a flavorful salad to get you started.

Prep time: 5 minutes

Cooking Time: 3-4 minutes*

Serves 6

Salad

1½ pounds asparagus spears, ends trimmed

Dressing

• 3 Tbsp. orange juice
• 2 Tbsp. white wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. Dijon mustard
• 1 Tbsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 tsp. granulated sugar

Boil asparagus spears in a large skillet covering with 1 inch of water. Cook until crisp-tender; about 3-4 minutes. Rinse immediately under cold water; drain.

For dressing, combine orange juice, vinegar, oil, mustard, Ginger Citrus Seasoning, and sugar in small bowl. Whisk until well blended. Pour dressing over asparagus. Cover; refrigerate until ready to serve.

*Tip: To cook asparagus in microwave, place rinsed spears in a microwave-safe plastic bag. Cook on HIGH about 3-4 minutes until crisp-tender. Rinse immediately in cold water; drain. Proceed with recipe.

Toasted Sesame Ginger Asparagus

Prep Time: 15 minutes

Cooking time: 5 minutes

Serves: 4

• 1 bunch of asparagus, ends discarded
• 1 Tbsp. salt
• 1 Tbsp. toasted sesame oil
• 1 tsp. Tamari soy sauce
• 1 Tbsp. Victoria Taylor’s Toasted Sesame Ginger Seasoning

Slice asparagus on the diagonal into 1/2 inch pieces.  Put the asparagus into a microwave safe zip top bag.  Keep the bag partly open and microwave on high for 2 minutes.  Combine sesame oil, soy sauce, and Toasted Sesame Ginger Seasoning in a sauté pan; heat until hot, but not smoking.  Add asparagus and sauté, stirring frequently, for 2 minutes until heated through.  Serve immediately.