Chicken Salsa Soup
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
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.
2 tablespoon preferred LaCruz Specialty Foods
½ cup oats
1 cup water or milk
¼ cup milk or half and half
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
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
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
Habanero -Apple Chutney with Black Beans and Rice
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
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,
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.
1 15 oz can black beans, drained and rinsed
1 9 oz jar La Cruz Specialty Foods Habanero - Apple Chutney
4 sprigs cilantro, minced
1 cup cooked long grain white or brown rice
Follow the directions on the box of rice of your choice.
Drain and rinse beans.
Mix beans with ½ jar of the chutney together in a quart pot; stir on the stove for 5 minutes until warm.
Using a pint size bowl mix chutney and beans together cover with a damp paper towel and microwave for 2 minutes.
Add to the bed of rice and sprinkle with cilantro.
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
Chicken Sausage with Mango Chutney Tarts
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
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
Cut thin slices of the pork tenderloin; sear in olive oil until golden brown.
Cut thin slices of the baguette.
Layer bread, pork, Habanerno Apple Chutney, parsley, crumble cheese
Mini Pork Tenderloin Sandwich Tapa
¾ Superfine cane sugar
2 cups ground almond meal
2 teaspoons almond extract
1 stick unsalted butter room temperature
½ cup LaCruz Specialty Foods Strawberry Jam
¼ cup sliced almonds, lightly toasted
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)
Mango Chutney with Brie Tapa
½ cup Mango Chutney preferred La Cruz Specialty Foods
Brie 8 oz wheel
Pecans chopped 2 tablespoons
Crackers of choice
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