Zesty Jalapeno Gazpacho

Zesty Jalapeno Gazpacho

by | Jun 11, 2014 | Recipes

Zesty Jalapeno Gazpacho

Prep time:  
Total time:  
 
Serves: 8
 
Chill out tonight with this spicy, cold soup that’s brimming with fresh flavor. It’s low in calories and makes a terrific side or appetizer.
Ingredients
  • 2 CANS (14.5 OZ. EACH) DEL MONTE® PETITE DICED TOMATOES WITH ZESTY JALAPENOS
  • 3-1/2 CUPS DEL MONTE® TOMATO JUICE
  • 1 MEDIUM CUCUMBER, PEELED AND CUT INTO ¼-INCH PIECES
  • 1 RED BELL PEPPER, CUT INTO ¼-INCH PIECES
  • 1 MEDIUM ONION, CHOPPED
  • ¼ CUP CHOPPED FRESH CILANTRO
  • ¼ CUP CHOPPED FRESH PARSLEY
  • 3 TBSP. LIME JUICE
  • 1 GREEN ONION, MINCED
  • 2 GARLIC CLOVES, MINCED
  • (OPTIONAL) SALT
  • (OPTIONAL) PEPPER
 
Instructions
  1. COMBINE 1 CUP TOMATO JUICE, 1 CAN UNDRAINED TOMATOES, HALF CUCUMBER, HALF THE RED BELL PEPPER AND HALF THE ONION IN A FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR INTO A LARGE GLASS BOWL.
  2. STIR IN REMAINING CAN OF TOMATOES, CUCUMBER, BELL PEPPER AND ONION. ADD CILANTRO, PARSLEY, LIME JUICE, GREEN ONION AND GARLIC.
  3. STIR IN REMAINING TOMATO JUICE AND SEASON WITH SALT AND PEPPER. CHILL 2 HOURS.
 
 
 


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Grilled Fish with Gazpacho Salsa

Grilled Fish with Gazpacho Salsa

by | Jun 11, 2014 | Recipes

Grilled Fish with Gazpacho Salsa

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Antioxidant-rich Del Monte® Diced Tomatoes with Onion and Garlic help transform red snapper into a heart-smart Mexican-style entrée. Toss in some chopped cilantro for extra punch.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH GARLIC AND ONION
  • ¼ CUP HOT SALSA
  • ¼ CUP FRESH LIME JUICE
  • 1-1/4 LB. RED SNAPPER
  • ⅓ CUP DICED CUCUMBER
  • ⅓ CUP SLICED GREEN ONION
  • ¼ CUP DICED GREEN PEPPER
  • 1 TSP. CANOLA OIL
  • (OPTIONAL) SALT
  • (OPTIONAL) PEPPER
  • (OPTIONAL) CILANTRO, CHOPPED
  • (OPTIONAL) LIME WEDGES
 
Instructions
  1. DRAIN TOMATOES, RESERVING JUICE. COMBINE RESERVED JUICE, SALSA AND LIME JUICE. POUR HALF THIS MIXTURE OVER FISH AND MARINATE IN REFRIGERATOR FOR 30 MINUTES. DO NOT LEAVE FISH IN MARINADE LONGER THAN 30 MINUTES.
  2. COMBINE TOMATOES WITH REMAINING MARINADE, CUCUMBER, ONION, GREEN PEPPER AND OIL. CHILL, IF DESIRED.
  3. REMOVE FISH FROM MARINADE; SEASON TO TASTE WITH SALT AND PEPPER. PLACE ON GRILL (IN A GRILL BASKET) ON MEDIUM HEAT AND COOK 2-3 MINUTES PER SIDE OR UNTIL FISH FLAKES EASILY WITH A FORK.
  4. TOP FISH WITH SALSA AND GARNISH WITH CHOPPED CILANTRO AND LIME WEDGES, IF DESIRED.
 
 


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Fast Fiesta Tacos

Fast Fiesta Tacos

by | Jun 11, 2014 | Recipes

Fast Fiesta Tacos

Prep time:  
Cook time:  
Total time:  
 
Serves: 12
 
Turn dinnertime into party time with these quick and easy tacos from Del Monte. Serve with lots of fun toppings like sour cream, salsa, cheddar cheese and whatever other goodies you can think of.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH GREEN PEPPERS AND ONION
  • 1 CAN (15.25 OZ.) DEL MONTE FIESTA® CORN, DRAINED
  • 1 PKG. (12-COUNT) LARGE TACO SHELLS
  • 1 LB. LEAN GROUND BEEF
  • ¾ CUP MILD SALSA
  • (OPTIONAL) LETTUCE
  • (OPTIONAL) CHEESE
  • (OPTIONAL) AVOCADO
  • (OPTIONAL) LIGHT SOUR CREAM
 
Instructions
  1. PREPARE TACO SHELLS ACCORDING TO PACKAGE DIRECTIONS.
  2. BROWN MEAT IN SKILLET; DRAIN. ADD UNDRAINED TOMATOES AND SALSA; COOK OVER MEDIUM HEAT 7 TO 9 MINUTES, STIRRING OCCASIONALLY. ADD CORN; COOK 2 MORE MINUTES OR UNTIL SLIGHTLY THICKENED.
  3. SPOON INTO HEATED TACO SHELLS AND GARNISH WITH SHREDDED LETTUCE, SHREDDED CHEESE, AVOCADO OR SOUR CREAM, IF DESIRED.
 


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Southwest Couscous

Southwest Couscous

by | Jun 10, 2014 | Recipes

Southwest Couscous

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Serve up all the fiery flavors of the Southwest with this quick and easy recipe from Del Monte. This dish is a good source of healthy fiber and is sure to spice up your dinner routine.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® ORIGINAL STEWED TOMATOES-NO SALT ADDED
  • 1 CAN (14.5 OZ.) COLLEGE INN® FAT FREE & LOWER SODIUM CHICKEN BROTH
  • ½ CUP CHOPPED GREEN ONIONS, DIVIDED
  • 2 TBSP. BUTTER OR MARGARINE
  • 1 TSP. GROUND CUMIN
  • 1 TSP. CHILI POWDER
  • 1 PKG. (10 OZ.) COUSCOUS
  • 1 CAN (15 OZ.) LOW-SODIUM BLACK BEANS, DRAINED AND RINSED
  • ½ CUP SHREDDED LOW-FAT CHEDDAR CHEESE
 
Instructions
  1. COOK ⅓ CUP GREEN ONIONS IN BUTTER IN LARGE SAUCEPAN UNTIL TENDER.
  2. STIR IN BROTH, UNDRAINED TOMATOES, CUMIN AND CHILI POWDER.
  3. HEAT TO A BOIL; REMOVE FROM HEAT.
  4. STIR IN COUSCOUS AND BEANS. COVER, LET STAND 5 MINUTES.
  5. FLUFF COUSCOUS MIXTURE WITH A FORK.
  6. TOP EACH SERVING WITH CHEESE AND REMAINING GREEN ONIONS.
 
 
 
 
 


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BBQ Baby Back Ribs

BBQ Baby Back Ribs

by | Jun 10, 2014 | Recipes

BBQ Baby Back Ribs

Fire up the grill tonight with Del Monte’s gluten-free Baby Back Ribs recipe. The tangy homemade BBQ sauce will have everyone coming back for more.
Ingredients
  • 1 CAN (8 OZ.) DEL MONTE® TOMATO SAUCE
  • ½ CUP DEL MONTE® TOMATO KETCHUP
  • ⅓ CUP FIRMLY PACKED DARK BROWN SUGAR
  • 3 TBSP. STEAK SAUCE
  • 1 TBSP. CIDER VINEGAR
  • 1 MEDIUM GARLIC CLOVE, MINCED
  • ½ TSP. HOT PEPPER SAUCE
  • 4 LB. BEEF BACK RIBS OR PORK SPARERIBS
 
Instructions
  1. COMBINE ALL INGREDIENTS EXCEPT RIBS.
  2. GRILL RIBS OVER MEDIUM-LOW COALS 30 TO 35 MINUTES. BASTE GENEROUSLY WITH SAUCE AND CONTINUE GRILLING AND BASTING WITH SAUCE 10 TO 15 MINUTES LONGER OR UNTIL NO LONGER PINK. SERVE WITH REMAINING SAUCE.
 
 
 
 


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