Saturday, June 14, 2008

The Recipes

Stuffed Zucchini

1 large zucchini or a few small zucchini

1 tablespoon olive oil

½ - 1/3 cup salsa (any commercial salsa will work)

½ onion chopped

1-2 cloves of garlic minced

½ to 1 tablespoon of spike

1 to 1 ½ cups cooked rice

10 oz ground turkey

1 cup cheddar cheese (½ for mixture, ½ for top)

Cut zucchini lengthwise and scoop out middle with a spoon or melon baller. Take care not to scoop out too much, the zucchini must have walls to hold in the filing. Leave walls on all sides so the filling stays in. Saute onion and garlic in olive oil until soft. Add the ground turkey and cook. Add the rice, spike, salsa and half of the cheddar cheese. Mix everything together until warm and the cheese has melted. Place mixture equally into zucchini boats. Bake for 35 to 40 minutes at 350 until zucchini are a bit soft, but not too soft. The zucchini should still be quite firm but cooked. Add cheese to top once cooked and melt cheese on top.


1 can Organic Muir Glen Fire Roasted Salsa

¼ cup cilantro

¼ Vidalia onion chopped or other mild flavor onion

1 teaspoon garlic powder

1 teaspoon salt

1 serrano chili

1 jalapeno pepper

juice of ½ lime

In a dry frying pan, place the whole Serrano chili and whole jalapeno for approximately 5-10 minutes tuning every minute so the chili’s are browned/blackened and steamy on the inside. Let them sit on the counter for a few minutes to cool. Cut off the tops and cut in half lengthwise. Scoop out the seeds and veins (do this if you don’t want the salsa too spicy. If you want more spice in the salsa, leave the veins and seeds in). Chop into small pieces. Add all other ingredients into a food processor and blend well – until desired consistency. TIP: Wear gloves if you are working with chili's. The heat of the chili's will make your hands burn for a day or two if you don't - and that's not comfortable. :)

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