© 2020 Created by Photographer Kate Martin, Denver, Colorado

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Chicken Salsa Soup

Ingredients:

½ lb cooked chicken breast, cubed

1 cup chicken broth

1 cup salsa preferred La Cruz Specialty Foods; use mild, medium or hot

1 cup yellow onion, chopped

1 cup carrots, diced

1 cup corn fresh or frozen

2 tbs. canola oil

Topping of Choice: 1 tps. sour cream, creama Mexicana, or shredded Monterey Jack Cheese

 

Directions:

In a quart pot saute onion, carrots and corn in oil until soft; about 15 mins.

Add chicken, broth and salsa. Simmer for 30 minutes uncovered

Serve in small bowl with topping of choice.

Ingredients:

2 tablespoon preferred LaCruz Specialty Foods

½ cup oats

1 cup water or milk

¼ cup milk or half and half

 

Directions:

Boil water or milk.

Stir in oats. Cook about 1 minute over medium heat; stir

Pour oatmeal along with milk and add a couple of dollop of strawberry jam.

LaCruz Strawberry Jam and Oatmeal

Ingredients:

½ cup La Cruz Mango Chutney

¼ cup goat cheese crumbled

¾ cup mozzarella cheese

4 oz prosciutto, torn in pieces

1/3 cup red onion sliced thin

2 tablespoon fresh chopped basil

2 naan breads 3 oz

2 tablespoon olive oil

Mango Chutney on Naan with Prosciutto

Directions:

Preheat oven to 425 degrees

Brush olive oil onto naan, spread mango chutney, onion, prosciutto,

Sprinkle w/ goat cheese, mozzarella, top w/ basil.

Bake for 10 minutes

Fish Taco with Mango Chutney

Ingredients:

¾ lbs Tilapia or salmon

¼ tsp. salt

1 tbs. canola oil

¼ yellow onion, chopped

4 sprigs cilantro minced

2 tbs. lime juice

3 tbs. Mango Chutney preferred La Cruz Specialty Foods

Two corn or flour tortillas

 

Directions:

Rinse the fish fillet in cold water, pat dry.

Place in a pan, drizzle with lime juice, salt.  Marinate for 15 minutes to 1 hour in the refrigerator.

Preheat oven to 375 degrees.  Grease a baking dish with oil;take the fish out of the

marinade. Bake for 15-20 minutes until fish flakes.

 

Warm up tortilla by either putting tortilla on a plate, covered with a damp paper towel

and microwaving for 30 seconds,

OR

put tortilla on a burner at low heat turning a couple of times

until tortilla is soft and flexible.

Put tortilla on a plate then layer with slices of the fish,

mango chutney, onions and cilantro.

Mango Chutney with Brie Tapa

Ingredients:

½ cup  Mango Chutney preferred La Cruz Specialty Foods

Brie 8 oz wheel

Pecans chopped 2 tablespoons

Crackers of choice

 

Directions:

Preheat oven at 350 degrees

Take the rind off the middle of the brie leaving

a 1 inch border around the brie

Place brie on a baking sheet and bake for 10 minutes

Pour mango chutney in the center of the brie

Put pecan around the edge of the brie

Chicken Sausage with Mango Chutney Tarts

Ingredients:

4 oz chicken sausage, chopped

½  red bell pepper, chopped

½  yellow onion, chopped

½ cup Mango Chutney

1 roll/sheet pastry puff sheet

1 tablespoon olive oil

salt and pepper to taste

Directions:

 

Preheat oven to 400 degrees

Saute chicken, sausage, red pepper, onion until sausage is cooked.

Stir in mango chutney and let cool.

Cut pastry sheet into squares and place on a cookie sheet; crimp edges and bake as directed on pantry package

Spoon sausage mixture over pastry

Ingredients:

3 lbs pork tenderloin

¼ lb. feta or goat cheese

½ tsp flat leaf parsley, chopped

12 in baguette 

2 tbsp olive oil

2 tbsp Habanerno-Apple LaCruz Specialty Foods

 

Directions:

Cut thin slices of the pork tenderloin; sear in olive oil until golden brown.

Cut thin slices of the baguette.

Chop parsley

Layer bread, pork, Habanerno Apple Chutney, parsley, crumble cheese

Mini Pork Tenderloin Sandwich Tapa

Ingredients:

¾ Superfine cane sugar

2 cups ground almond meal

4 eggs

2 teaspoons almond extract

1 stick unsalted butter room temperature

½ cup LaCruz Specialty Foods Strawberry Jam

¼ cup sliced almonds, lightly toasted

 

Directions:

Line your cake or tart pan with parchment paper.

Preheat oven to 350 degrees.

In a bowl, blend sugar, almond meal, almond extract, butter, eggs

Stir until the batter is all thoroughly blended

Pour into cake pan lined with parchment paper

Bake for 30 mins.  When done the cake will feel springy to touch and light brown in color.

While cake is baking, lightly toast sliced almonds in a small sauce pan on the stove.

No oil in sauce pan. Set aside to cool.

When finished baking, remove cake from oven.  Cool for 15 minutes. 

Remove from cake mold, invert onto a platter removing the parchment paper. Then invert the cake onto another platter so the top of the cake is right side up.

Let cake continue to cool for another 15 mins.  Then spread Strawberry Jam on top of cake.  Sprinkle roasted almond slices around the border of cake.

Almond Cake with Strawberry Jam (gluten-free)