Recipes For Salsa

Recipe of the week

These two recipes offer something different for those looking to fix unique and out-of-the-norm dishes.

Caveman Pasta Salad (So easy — even a caveman can do it)

1 (16-ounce) package rotini pasta, cooked according to package directions

2 (12.5-ounce) cans chicken breast, drained and cut into bite-sized pieces

1 (2.25-ounce) can sliced black olives, drained

1 (15-ounce) can baby corn, drained and cut into bite-sized pieces

3/4 cup buttermilk ranch dressing

1 cup black bean and corn salsa

1 medium green bell pepper, chopped

1-1/4 cups shredded Mexican four-cheese blend

1 teaspoon pizza seasoning

Salt to taste

Pepper to taste

Lettuce for garnish

Grape tomatoes for garnish

In a large mixing bowl, combine drained pasta, chicken breast, black olives, baby corn, ranch dressing, salsa, bell pepper, cheese and pizza seasoning. Mix gently until everything is blended.

Salt and pepper to taste.

Serve on lettuce leaves and garnish with grape tomatoes.

Makes eight to 10 servings.

— Recipe submitted by Amee Messina of Houma.

Puttin' on the Ritz, I mean Mince! Puttin' on the Mince!

8 shortening bread sandie cookies with cashews

4 cups prepared Creole cream cheese ice cream

4 cups prepared mincemeat with apples, raisins, rum and brandy

4 red maraschino cherries

8 tablespoons root beer, chilled

Assemble four serving dishes, preferably stemmed glasses approximately 2 cups in size.

Crumble two cookies in each serving dish, preferably a stemmed glass. Add 1 cup Creole cream cheese ice cream, 1 cup prepared mincemeat with apples and raisings, rum and brandy, one cherry per glass and 2 tablespoons root beer per glass.

Serve chilled. Can be prepared on sight at the table.

Makes four servings.

— Recipe submitted by Donna Smith Zeringue of Raceland.

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Cayenne Pepper | Recipes for Salsa

Cayenne pepper

The Cayenne Pepper is one of those sensational spices that bring a rush of saliva to your mouth. Apart from being used as a spice in cooking, this great spice is the king amongst the medicinal herbs as well, with some amazing health benefits.

Scientific and other common names

The scientific name for Cayenne pepper is Capsicum minimum or Capsicum fastigiatum. It is commonly known as the Red Chili powder, the Cow Horn Pepper, the Guinea spice, the Aleva or the Bird pepper.

On the Scoville Scale

The Scoville Heat Unit (SHU) rating of the cayenne pepper is between 30,000 and 50,000 SHUs. This rating is quite tolerable, but it would definitely take a bit of time for you to get adjusted to this pepper. And once you get accustomed to this, you are up some delicious recipes using Cayenne Pepper.

Places where largely found

Its plants are now grown largely in India, East Africa, Mexico and the United States. It originated in South America, where its plants have been under cultivation since prehistoric times.

Preferred climate for cultivation

Most varieties of cayenne can be grown in a variety of locations and need approximately 100 days to mature. Cayenne, just like other peppers, prefer warm, moist, nutrient-rich soil in a warm climate so mostly sub-tropical and tropical regions; however, they can be grown annually in temperate climates also. They can be grown over winter if protected from frost, and require some pruning.

How to use Cayenne Pepper

It is to be sprinkled on bacon prior to frying and used in the dusting flour for fried chicken, fish and other vegetables.

Recipes using Cayenne Pepper

Having myriad uses in culinary, medicinal and antifungal categories, the Cayenne Pepper is a great pepper to be used. In cooking, it finds its use in almost all kinds of seafood items including oysters, trout, scallops, sardines, smoked salmon, lobster and crayfish.

It goes well with egg dishes such as omelet’s and soufflés as well. Also, it adds flavor to roasted, grilled, fried or stewed meats.

Again, it can be used in the making of cheese straws and biscuits, marinades, pickles, ketchups, chutneys and smoked foods. Being an important ingredient of Worcestershire sauce is also the privilege of this hot yet tasty spice.

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