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JD'S Salsa in Seconds Seasoning & Mix

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JD'S Salsa in a Second Seasoning and Mix

Available in Hot or Mild



 
 

Salsa Hash

 

1 pound ground beef or turkey

 

1 small onion, chopped

 

3 cups frozen O'Brien potatoes

 

1/2 teaspoon salt

 

1/4 teaspoon pepper

 

1 can (14 oz.) Petite Diced Tomato

 

1 scoop JD’s Salsa Seasoning

 

Mix petite diced tomato, and JD’s Salsa Seasoning. Chill for 30 minutes.

In a skillet, cook meat and onion over medium heat until meat is no longer pink, drain. Add the potatoes, salt and pepper. Cook on high for 5 minutes, stirring occasionally. Stir in salsa. Cook 8-10 minutes longer or until potatoes are lightly browned, stirring occasionally. Garnish with onions and olives if desired.





Firemen’s Meatloaf

 

1 package (6 ounces) crushed corn bread stuffing mix

 

2 eggs, beaten

 

1 can (4 ounces) mushroom stems and pieces, drained

 

2 teaspoons garlic powder

 

3 pounds lean ground beef or turkey

 

2 cans (4 ounces each) chopped green chilies

 

1/4 cup shredded cheddar cheese

 

1 can (14 oz) petite diced tomatoes

 

1 scoops JD’s Salsa Seasoning

 

Mix petite diced tomato, and JD’s Salsa Seasoning. Chill for 30 Minutes.

 

In a large bowl, prepare the corn bread stuffing according to package directions. Add eggs, mushrooms and garlic powder. Crumble meat over mixture and mix well.

 

Shape into a loaf in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 hours; drain. Top with chilies. Cover and bake 20 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.

 

Sprinkle with cheese and top with ¼ cup of salsa. Bake, uncovered, for 5-10 minutes or until cheese is melted.

 


Haystack

 

1-3/4 cups crushed saltines (about 40 crackers)

 

2 cups cooked rice

 

3 pounds ground beef or turkey

 

1 large onion, chopped

 

1-1/2 cups tomato juice

 

3/4 cup water

 

2 scoops ground JD’s Salsa Seasoning

 

4 cups shredded lettuce

 

3 medium tomatoes, diced

 

1/2 cup butter, cubed

 

1/2 cup all-purpose flour

 

4 cups milk

 

1 pound process cheese (Velveeta), cubed

 

3 cups (12 ounces) shredded sharp cheddar cheese

 

1 jar (10 ounces) pimiento-stuffed olives

 

1 package (14-1/2 ounces) tortilla chips

 

Divide crackers between two ungreased 13-in. x 9-in. baking dishes. Top each with rice.

 

In a large skillet, cook meat, JD’s Salsa Seasoning, and onion until meat is no longer pink, drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.

 

In a large saucepan, melt butter. Stir in flour until smooth. gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened.

 

Reduce heat, stir in American cheese until melted. Pour over the tomatoes. Top with cheddar cheese and olives. Serve with chips.

 

Beef Mexi-Mac

 

1 package (7-1/4 ounces) macaroni and cheese dinner mix

 

1 pound ground beef

 

3 tablespoons chopped onion

 

2 tablespoons chopped green pepper

 

1 can (10-3/4 ounces) condensed tomato soup, undiluted

 

2 tablespoons water

 

2 tablespoons ketchup

 

2 teaspoons prepared mustard

 

2 Scoops JD’s Salsa Seasoning

 

1/4 teaspoon pepper

 

1 cup frozen corn, thawed

 

1 cup (4 ounces) shredded cheddar cheese

 

1/4 cup butter, cubed

 

1/4 cup 2% milk

 

Cook macaroni according to package directions, set cheese packet aside. Meanwhile, in a large skillet, cook the meat, JD’s Salsa Seasoning, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender,

drain.

 

Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat, simmer, uncovered, for 4 minutes.

 

Drain macaroni; add to the beef mixture. Stir in the corn, cheese, contents of reserved cheese packet, butter and milk. Cook over medium heat until heated through.

 

 

 Jumble LaLa

 

1-1/2 pounds ground beef or turkey, browned and drained

 

1 medium onion, chopped

 

1 quart tomato juice

 

1 can (10-3/4 ounces) condensed tomato soup, undiluted

 

1 cup uncooked long grain rice

 

1 tablespoon brown sugar

 

1/4 teaspoon dried thyme

 

1 scoops JD’s Salsa Seasoning

 





 Beef & Pepper Kabobs

 

3 tablespoons lemon juice

 

2 tablespoons canola oil

 

1 large onion, finely chopped

 

1-1/2 teaspoons dried thyme

 

1/2 teaspoon salt

 

1 scoop ground JD’s Salsa Seasoning

 

2 pounds beef top sirloin steak, cut into 1-inch cubes

 

1 each medium sweet green, yellow, orange and red peppers

 

In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and JD’s Seasoning. Add meat, seal bag and turn to coat. Refrigerate for 6 hours or overnight.

 

Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat.

 

Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.

 

 

Taco Lasagna

 

24 lasagna noodles

 

2 pounds lean ground beef or turkey (90% lean)

 

2 envelopes taco seasoning

 

4 egg whites

 

2 cartons (15 ounces each) ricotta cheese

 

8 cups (2 pounds) shredded cheddar cheese

 

2 cans petite diced tomatoes.

 

2 scoops JD’s Salsa Seasoning

 

Mix petite diced tomato, and JD’s Salsa seasoning. Chill for 30 Minutes.

 

Cook noodles according to package directions. Meanwhile, in a large skillet, cook meat over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

 

In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

 

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

 

 

Spanish Rice & Meat Hot Dish

 

1 cup uncooked brown rice

 

1 pound ground beef or turkey

 

1 medium onion, chopped

 

1 can (28 ounces) stewed tomatoes

 

1 teaspoon salt

 

1 teaspoon honey

 

1 scoop JD’s Salsa Seasoning

 

1/2 teaspoon pepper

 

1 cup (4 ounces) shredded cheddar cheese

 

Cook rice according to package directions. Meanwhile, in a skillet, cook meat, JD’s Salsa Seasoning, and onion over medium heat until meat is no longer pink, drain. Stir in tomatoes,

seasonings and rice.

 

Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese.  Bake, uncovered, 5-10 minutes longer or until cheese is melted.

 

 

 Chilies Rellenos Casserole

 

1 can (7 ounces) whole green chilies

 

1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese

 

3/4 pound ground beef or turkey

 

1/4 cup chopped onion

 

1 cup milk

 

4 eggs

 

1/4 cup all-purpose flour

 

1/4 teaspoon salt

 

1/8 teaspoon pepper

 

1 scoops JD’s Salsa Seasoning

 

Split chilies and remove seeds, dry on paper towels. Arrange chilies on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook meat, JD’s Seasoning, and onion over medium heat until meat is no longer pink, drain. Spoon over the cheese.

 

In a bowl, beat milk, eggs, flour, salt and pepper until smooth, pour over beef mixture. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

 

 Spice Rubbed Tenderloin

 

1 beef tenderloin roast (2 pounds)

 

2 teaspoons canola oil

 

3 teaspoons coarsely ground pepper

 

2-1/2 teaspoons brown sugar

 

1 teaspoon salt

 

1 teaspoon ground coriander

 

1-1/2 scoop JD’s Salsa Seasoning

 

Brush beef with oil. Combine the remaining ingredients, rub over meat. Cover and refrigerate for 2 hours.

 

Place on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 400° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°, medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.





Beer Can Chicken

 

3 tablespoons minced fresh thyme or 1 tablespoon dried thyme

 

1 tablespoon grated lemon peel

 

1 tablespoon ground cumin

 

1 teaspoon salt

 

2 teaspoons ground JD’s Salsa Seasoning

 

1 teaspoon pepper

 

1/2 teaspoon ground nutmeg

 

1 broiler/fryer chicken (3 to 4 pounds)

 

1 tablespoon olive oil

 

1 can (12 ounces) beer or nonalcoholic beer

 

Combine the first eight ingredients. Gently loosen skin from chicken breasts, rub olive oil and 2 tablespoons spice mixture under the skin. Rub remaining spice mixture over skin. Place chicken in a large resealable plastic bag, seal bag. Refrigerate for at least 1 hour or overnight.

 

Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.

 

Place chicken over drip pan, grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180°. Remove chicken from grill, cover and let stand for 10 minutes. Remove chicken from can.

 

 Bacon Jack Chicken

2 boneless skinless chicken breast halves (4 ounces each)

 

1/4 teaspoon seasoned salt

 

2 tablespoons butter

 

3 bacon strips, halved

 

1/4 cup sliced onion

 

1/4 cup sliced fresh mushrooms

 

3 ounces pepper Jack cheese, shredded

 

1 tablespoon grated Parmesan cheese

 

2 teaspoons ground JD’s Salsa Seasoning

 

Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°, drain. Remove and keep warm.

 

In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. sauté onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese.

 

Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese and JD’s Seasoning to taste.

 

 

 Spicy Garlic Chicken

 

1/3 cup mayonnaise

 

1/4 cup grated Parmesan cheese

 

1 scoop JD’s Salsa Seasoning

 

4 boneless skinless chicken breast halves (4 ounces each)

 

2 tablespoons dry bread crumbs

 

In a small bowl, combine the mayonnaise, Parmesan cheese and JD’s Seasoning. Chill for 30 minutes.

 

Place the chicken in a greased 11-in. x 7-in. baking dish. Spread with the mayonnaise mixture. Sprinkle with bread crumbs. Bake, uncovered, at 400° for 20-25 minutes or until juices run clear and a meat thermometer reads 170°.

 

  

BBQ Spiced Chuck Roast

 

1/4 cup red wine vinegar

 

1/4 cup ketchup

 

2 tablespoons reduced-sodium soy sauce

 

1 tablespoon Worcestershire sauce

 

2 teaspoons canola oil

 

1 teaspoon brown sugar

 

1 teaspoon prepared mustard

 

2 tablespoons JD’s Salsa Seasoning

 

1 boneless beef chuck roast (1-1/2 pounds),

trimmed

 

In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag, add roast. Seal bag and turn to coat, refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.

 

Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

 

Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.

 

 

 Southwestern Skillet

 

1 pound ground beef or turkey

 

1 medium onion, chopped

 

1 can (28 ounces) baked beans

 

1/4 cup barbecue sauce

 

1 cup (4 ounces) shredded cheddar cheese

 

1 scoop JD’s Salsa Seasoning

 

In a large skillet, cook meat, JD’s Seasoning, and onion over medium heat until meat is no longer pink, drain. Stir in beans and barbecue sauce, heat through. Sprinkle with cheese, cover and cook on low until cheese is melted.

 

Texas Meat & Tomato Mac

 

3 cups uncooked elbow macaroni

 

1 pound ground beef or turkey

 

1 medium onion, chopped

 

2 cans (14-1/2 ounces each) diced tomatoes, undrained

 

1 can (15-1/4 ounces) whole kernel corn, drained

 

1 Scoop JD’s Salsa Seasoning

 

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook meat, JD’s Seasoning, and onion over medium heat until meat is no longer pink, drain. Stir in tomatoes and corn. Drain macaroni, stir into beef mixture

 

Cook, uncovered, for 12-15 minutes or until heated through, season with salt and pepper.





Vidalia Onion Dipping Sauce

 

2 Onions finely diced

 

½ cup mayonnaise

 

½ cup Rice Wine Vinegar

 

2 tablespoons chopped chives

 

1 teaspoon JD’s Salsa Seasoning

 

Mix all ingredients together well. Chill for 30 minutes before serving.

 

 

 Spicy Pizza Dip

 

1 cup (8 ounces) reduced-fat ricotta cheese

 

1 cup fat-free mayonnaise

 

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

 

1/4 cup grated Parmesan cheese

 

3/4 cup diced seeded plum tomatoes, divided

 

1 can (2-1/2 ounces) sliced ripe olives, drained, divided

 

1/4 cup sliced turkey pepperoni

 

3 teaspoons JD’s Salsa Seasoning

 

Assorted crackers

 

In a large bowl, combine the ricotta, mayonnaise, 1 cup mozzarella, Parmesan cheese, 1/2 cup tomatoes, 6 tablespoons olives, pepperoni, and JD’s Seasoning.Spread into a 9-in. pie plate coated with cooking spray. Sprinkle with remaining mozzarella.

 

Bake at 350° for 25-30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers.

 

 

Grilled Mexicorn Dip

 

6 medium ears sweet corn, husks removed

 

1 large onion, chopped

 

1 jalapeno pepper, finely chopped

 

2 tablespoons butter

 

1 cup mayonnaise

 

3 tablespoons JD’s Salsa Seasoning

 

1/2 cup sour cream

 

2 cups (8 ounces) shredded Monterey Jack cheese

 

1 can (2-1/4 ounces) sliced ripe olives, drained

 

Tortilla chips

 

Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.

 

Cut corn from cobs. In a large skillet, sauté the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; sauté 1-2 minutes longer or until vegetables are tender. Remove from the heat.

 

In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.

 

Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips.

 

  Honey Garlic Spiced Riblets

 

6 pounds pork baby back ribs, cut into two-rib portions

 

2 cups water, divided

 

3/4 cup packed brown sugar

 

2 tablespoons cornstarch

 

2 teaspoons ground JD’s Salsa Seasoning

 

1/4 teaspoon ground ginger

 

1/2 cup honey

 

1/4 cup soy sauce

 

Place ribs bone side down in a large roasting pan, pour 1 cup of water over ribs. Cover tightly and bake at 350° for 1-1/2 hours.

 

In a small bowl, combine the brown sugar, cornstarch, JD’s Seasoning and ginger. Stir in the soy sauce, honey and remaining water until smooth. Drain fat from roasting pan; pour sauce

over ribs.

 

Bake, uncovered, for 45 minutes or until meat is tender.

 

Hot Artichoke & Spinach Dip

 

1/2 cup chopped green onions

 

2 tablespoons butter

 

4 ounces Philadelphia Cream Cheese (softened or cubed), softened

 

2 packages (10 ounces each) frozen creamed spinach, thawed

 

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

 

1 cup (4 ounces) shredded Monterey Jack cheese

 

1 cup (4 ounces) shredded Swiss cheese

 

1 tablespoon Worcestershire sauce

 

2 tablespoons JD’s Salsa Seasoning (HOT)

 

1/4 cup grated Parmesan cheese

 

Toasted baguette slices or pita chips

 

In a small skillet, cook onions in butter until tender, set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, JD’s Seasoning, and hot pepper sauce.

 

Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.

 

Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers.

 

 




Chili Cheese Dip

 

1/4 to 1/2 pound ground beef or turkey

 

1 can (15 ounces) chili con carne without beans

 

1 pound process cheese (Velveeta), cubed

 

1 can (4 ounces) chopped green chilies

 

1 tablespoon JD’s Salsa Seasoning Mix (HOT)

 

Tortilla chips

 

In a saucepan, cook meat over medium heat until no longer pink, drain.

 

Add chili, JD’s Seasoning, cheese and green chilies. Heat over medium-low, stirring frequently, until cheese melts. Serve warm with chips

 

 Cowboy Dip

 

1 pound ground beef or turkey

 

4 tablespoons chopped onion, divided

 

3 tablespoons chopped sweet red pepper, divided

 

2 tablespoons chopped green pepper, divided

 

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted

 

1/2 cup salsa

 

4 tablespoons sliced ripe olives, divided

 

4 tablespoons sliced pimiento-stuffed olives, divided

 

2 tablespoons chopped green chilies

 

1 teaspoon chopped seeded jalapeno pepper

 

1/4 teaspoon dried oregano

 

1/4 teaspoon pepper

 

1/4 cup shredded cheddar cheese

 

2 tablespoons sour cream

 

2 to 3 teaspoons ground JD’s Salsa Seasoning

 

Tortilla chips

 

In a large skillet, cook the turkey, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink, drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 5 minutes.

 

Transfer to a serving dish. Top with the cheese, sour cream and JD’s Seasoning, sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips.

 

Creamy Buffalo Chicken Dip

 

1 package (8 ounces) Philadelphia Cream Cheese (softened or cubed), softened

 

1 cup Louisiana-style hot sauce

 

1 cup ranch salad dressing

 

3 cans (4-1/2 ounces each) chunk white chicken, drained and shredded

 

1 cup (4 ounces) shredded cheddar cheese

 

2 tablespoons JD’s Salsa Seasoning

 

Corn or tortilla chips

 

In a small bowl, combine the cream cheese, JD’s Seasoning, hot pepper sauce and salad dressing. Stir in chicken.

 

Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips.

 

 JD’s Crispy Chicken Wings

 

2 pounds chicken wings

 

1/2 cup butter, melted

 

1/4 teaspoon garlic powder

 

1 cup dry bread crumbs

 

1/2 cup grated Parmesan cheese

 

2 tablespoons ground JD’s Salsa Seasoning

 

1/2 teaspoon salt

 

1/4 teaspoon pepper

 

Cut chicken wings into three sections, discard wing tip sections.

 

In a small shallow bowl, combine butter and garlic powder. In another bowl, combine the remaining ingredients. Dip chicken into butter mixture, then into crumb mixture.

 

Place on greased baking sheet, bake at 350° for 50-60 minutes or until chicken juices run clear

 

 

French Onion Fondue

 

1 can (10-3/4 ounces) condensed cheddar

cheese soup, undiluted

 

1 carton (8 ounces) French onion dip

 

2 cups (8 ounces) shredded cheddar cheese

 

2 tablespoons JD’s Salsa Seasoning (mild)

 

1 loaf (1 pound) French bread, cubed or assorted fresh vegetables

 

In a large saucepan, combine soup and dip. Add cheese, and JD’s Seasoning.

 

Cook and stir over medium-low heat until cheese is melted, keep warm. Serve with bread cubes or vegetables.

 





 Cheddar Fondue

 

1/4 cup butter

 

1/4 cup all-purpose flour

 

1/2 teaspoon salt, optional

 

1 teaspoon JD’s Salsa Seasoning

 

1/4 teaspoon ground mustard

 

1/4 teaspoon pepper

 

1/4 teaspoon Worcestershire sauce

 

1-1/2 cups milk

 

2 cups (8 ounces) shredded cheddar cheese

 

Bread cubes, ham cubes, bite-size sausage and or broccoli florets

 

In a small saucepan, melt butter, stir in flour, JD’s Seasoning, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, cook and stir until cheese is melted.

 

Transfer to a fondue pot or 1-1/2-qt. slow cooker, keep warm. Serve with bread, ham, sausage and/or broccoli.

 

 

 Spiced Cheese Meatballs

 

3 cups (12 ounces) finely shredded cheddar cheese

 

1 cup biscuit/baking mix

 

1/2 teaspoon salt

 

1/4 teaspoon pepper

 

2 teaspoons ground JD’s Salsa Seasoning

 

1 pound lean ground beef (90% lean) or Turkey

 

In a large bowl, combine the first five ingredients.

 

Crumble meat over mixture and mix well. Shape into 1-in. balls.

 

Place meatballs on a greased rack in a shallow baking pan.

 

Bake at 400° for 12-15 minutes or until the meat is no longer pink, drain.

 

 

 Cheeseburger Bites

 

1 egg yolk, beaten

 

1/2 pound lean ground beef or turkey

 

2 tablespoons JD’s Salsa Seasoning

 

1/2 teaspoon salt

 

Dash pepper

 

6 slices bread

 

24 cubes cheddar cheese (1/2-inch cubes)

 

In a bowl, combine egg yolk, ground meat, JD’s Seasoning, salt and pepper. Shape mixture by teaspoonfuls into 24 balls.

 

 Remove crusts from bread, roll flat and cut into 1-1/2-in. rounds.

 

Place meatballs on bread rounds, make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture.

 

Place on a baking sheet. Broil in preheated oven about 6 in. from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired.

 

 

Taco Dip

 

2 pounds ground beef or turkey

 

3 tablespoons JD’s Salsa Seasoning

 

1 pound process cheese (Velveeta), cubed

 

1 pound pepper Jack cheese, cubed

 

1 jar (16 ounces) taco sauce

 

1 can (10 ounces) diced tomatoes and green chilies, drained

 

1 can (4 ounces) mushroom stems and pieces, drained and chopped

 

1 can (2-1/4 ounces) sliced ripe olives, drained

 

Tortilla chips

 

In a large skillet, cook the turkey, JD’s Salsa Seasoning, and green pepper over medium heat until meat is no longer pink, drain.

 

Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.

 

 

 Chicken Enchilada Dip

 

2 cups shredded cooked chicken

 

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

 

1 cup (4 ounces) shredded cheddar cheese

 

1 can (5 ounces) evaporated milk

 

1/2 cup chopped celery

 

2 tablespoons JD’s Salsa Seasoning

 

1 can (4 ounces) chopped green chilies

 

1 envelope taco seasoning

 

Tortilla chips

 

In a 2-qt. microwave-safe dish, combine the first eight ingredients.

 

Microwave, uncovered, on high for 4-5 minutes, stir.

 

Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips.

 





Bacon Wrapped Shrimp

 

1/2 cup creamy Caesar salad dressing, divided

 

1 pound uncooked medium shrimp, peeled and deveined

 

1 tablespoon JD’s Seasoning

 

15 bacon strips, cut in half

 

2 jalapeno peppers, seeded and thinly sliced

 

Pour 6 tablespoons dressing into a large re-sealable plastic bag, add shrimp and seasoning.

 

Seal bag and turn to coat, refrigerate for 15 minutes.

 

Meanwhile, in a skillet or microwave, cook bacon until cooked but not crisp. Drain on paper towels.

 

Drain and discard marinade, place a jalapeno slice on each shrimp. Wrap bacon around shrimp, secure ends with toothpicks.

 

Place shrimp on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing. Remove toothpicks.

 

 Chicken Kabobs

 

3/4 cup soy sauce

 

1/4 cup sugar

 

1 tablespoon canola oil

 

2 tablespoons JD’s Salsa Seasoning

 

2 boneless skinless chicken breasts, cut into 1-inch chunks

 

6 to 8 green onions, cut into 1-inch pieces

 

1/2 pound medium fresh mushrooms, stems removed

 

In a large bowl, combine first four ingredients. Pour half into a large resealable plastic bag, add chicken. Seal bag and turn to coat. Pour remaining marinade into another large plastic bag, add onions. Seal bag and toss to coat. Marinate for 30 minutes.

 

Drain and discard marinade from chicken. Drain and save marinade from onions. On soaked wooden skewers, thread a piece of chicken, onion, mushroom and another chicken piece.

 

Place on a broiler rack. Broil 5 in. from the heat, turning and basting with reserved marinade after 3 minutes. Broil for 3 minutes longer or until chicken is no longer pink.

 

 

Southwestern Potato Skins

 

 

4 large baking potatoes, baked

 

3 tablespoons canola oil

 

1 tablespoon grated Parmesan cheese

 

1/2 teaspoon salt

 

2 tablespoons JD’s Salsa Seasoning

 

8 bacon strips, cooked and crumbled

 

1-1/2 cups (6 ounces) shredded cheddar cheese

 

1/2 cup sour cream

 

4 green onions, sliced

 

Cut potatoes in half lengthwise, scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).

 

Place potatoes skins on a greased baking sheet.

 

In a small bowl, combine the oil, Parmesan cheese, salt, and pepper. Brush over both sides of skins.

 

Bake at 475° for 7 minutes on each side or until crisp. Sprinkle bacon, seasoning, and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream

and onions. Serve immediately.

 

 bread bowl Seafood Dip

 

1 package (8 ounces) Philadelphia Cream Cheese (softened or cubed), softened

 

1/2 cup mayonnaise

 

2 tablespoons JD’s Salsa Seasoning

 

1-1/2 teaspoons Dijon mustard

 

1 can (6 ounces) small shrimp, rinsed and drained

 

1 can (6 ounces) crab meat, drained, flaked and cartilage removed

 

2/3 cup shredded Monterey Jack cheese, divided

 

1/2 cup chopped green onions

 

1 round loaf (1 pound) sourdough bread

 

Assorted fresh vegetables

 

In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese, JD’s seasoning, and onions.

  

Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.

 

Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.

 

Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.

 

Broccoli Cheddar Spread

 

4 cups chopped fresh broccoli

 

1 tablespoon water

 

2 cups (16 ounces) reduced-fat sour cream

 

1/2 cup plus 1 tablespoon shredded reduced-fat cheddar cheese, divided

 

1 envelope vegetable soup mix

 

1 tablespoon JD’s Salsa Seasoning Mix

 

Pita chips or reduced-fat crackers

 

Place broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender, drain.

 

 In a large bowl, combine the sour cream, JD’s Seasoning, 1/2 cup cheese and soup mix. Gently stir in broccoli.

 

Transfer to an ungreased shallow 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with pita chips or crackers.

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