Agave Chorizo Meatloaf W Black Beancorn Salsa Rsc Recipes

MEXICAN CHORIZO MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.
• In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
• Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

AGAVE CHORIZO MEATLOAF W/ BLACK BEAN/CORN SALSA #RSC

Steps:

• Meatloaf.
• -Preheat oven to 450 degrees.
• -Double a piece of Reynolds foil to a 16 inch square.
• -Cut garlic heads in half, drizzle with olive oil, sprinkle with salt and pepper.
• -Fold Reynolds foil into a tent.
• -Place tent into the oven for 30-45 minutes.
• -while garlic is roasting soak bread slices in a bowl with the milk until the milk is absorbed.
• - in a large bowl combine hamburger,sausage,soaked bread,beaten eggs,bread crumbs,salt,pepper,adobo seasoning, and adobo sauce.
• -in a seperate bowl use a fork to smash the roasted garlic cloves, once crushed place into the larger bowl with the hamburger and other ingredients.
• -combine all ingredients in the large bowl well,you are probably better off using your hands for this.
• -reduce oven to 375 degrees.
• -line a 13x9 baking pan with Reynolds aluminum foil and spray with a non-stick cooking spray.
• - turn the meat mixture out into the Reynolds aluminum foil lined baking pan and shape into a loaf.
• - wrap the loaf with bacon strips in a weave pattern.
• - cover the bacon wrapped loaf with Reynolds aluminum foil and place inches.
• 375 degree oven for about an hour or until internal temperature reaches 160 degrees.
• -after proper internal temperature is reached, brush on glaze and place under broiler for 5-7 minutes, watch carefully or the glaze may blacken.
• Meatloaf Glaze.
• - place ketchup, agave syrup, mustard,salt, pepper and chipotle peppers into the bowl of a food processor or a blender and pulse till blended.
• -brush glaze onto the meat loaf after it has cooked to proper internal temperature and place under broiler.
• Salsa.
• -drain and rinse the black beans and corn in a colander.
• -dice the red bell pepper and red onion.
• -chop the cilantro.
• -in a large bowl squeeze the juice of both limes.
• -in the bowl with the lime juice dice the avocado making certain to coat all pieces in the lime juice so they do not turn brown.
• -in the bowl with the lime juice and avocado, add in the black beans and corn, the red bell pepper, red onion and the chopped cilantro along with the salt, black pepper and cayenne pepper.
• -stir well and refrigerate.
• -serve over the top of the meatloaf.
• *(any left over salsa can be eaten with tortilla chips as a healthy snack).

FOIL BAKED SALMON WITH PEAR SALSA #RSC

Steps:

• Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
• For the salsa:.
• Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
• Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
• Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
• Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
• Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
• Enjoy!

BACK PORCH BAYOU SHRIMP & CORN #RSC

Steps:

• Over medium high heat sauté the diced bacon in a sauce pan until it just starts to crisp.
• While the bacon is cooking dice the onion and then add to the pot. While the onion is cooking dice the red pepper and add. Mince the garlic and add.
• Remove the zest from the lemon and set it aside and then add the juice from the lemon to the sautéed vegetables along with the wine, Worcestershire sauce, black pepper and Creole seasoning. Stir in 2 tablespoons of the butter, reduce the heat, and allow to the sauce to simmer, stirring occasionally, while preparing the corn.
• Put the remaining 2 tablespoons of butter in a small bowl. Add 1 tablespoon of the sauce and mix in 1/2 of the green onion, parsley and lemon zest to make a compound butter for the corn. Tear off 4 rectangles of heavy duty Reynolds wrap that are about 3" longer than each ear of corn is lengthwise and then place each ear in the middle running lengthwise and rub the corn all over with the compound butter (I find my hands are the best tool for this), and seal each ear up tightly so that the butter doesn't leak out while cooking. Place the corn on a preheated hot grill and allow it to cook for about 7 minutes with the lid down.
• Meanwhile remove the sauce for the shrimp from the heat and stir in the heavy cream and then in a medium sized bowl mix the shrimp with the sauce. Tear off four 12" squares of heavy duty Reynolds wrap and spread 1/4 of the shrimp in the middle of each square. Taking the foil by two corners at a time, fold the foil over the shrimp to make "boats".
• Turn the corn and place the shrimp boats on the grill, and cook them both, covered, for about 8 minutes more. Allow the corn and shrimp to rest for a few minutes before serving as they will be very hot. To serve, open the shrimp packages and sprinkle the remaining green onion, parsley and lemon zest over the shrimp.

SPIRAL MEATLOAF W/HAM, BROCCOLI AND CHEDDAR

Steps:

• In large bowl combine first 7 ingredients til very well mixed.
• Place mixture onto a sheet of foil.
• Press out to a flat, even 8"x10" rectangle.
• Top evenly with 6 slices ham to within 1/2" of edges.
• Top with 6 slices american cheese.
• Sprinkle cheese layer with chopped broccoli evenly. Chop any big pieces smaller.
• Roll up starting from long side, lifting and using the foil to help you roll it all up.
• Roll up tightly.
• Pinch ends and seam closed VERY well. Place seam side down onto cookie sheet, or keep on the foil (seam side down)and place onto cookie sheet, that's what I did. Easier clean up!
• Sprinkle with a little coarse ground pepper.
• Bake in 350º oven for 55 minutes.
• Cut remaining 4 slices cheese in half corner to corner. Place on top of meatloaf nicely, overlapping slices slightly, showing pointed sides.
• Bake 5 minutes longer or til cheese is just melted.
• Let rest 15-20 minutes before slicing.
• Good served with mashed potatoes, baby carrots and fresh rolls.
• *Some hams can turn ground beef slightly pink. It is done in 1 hour. Just check juices to see if they are running clear.
• **"Do-ahead" Tip:This can be rolled up and refrigerated (covered)for up to 24 hours before baking.

CORN & BLACK BEAN SALSA

Steps:

• Combine beans, corn, diced tomatoes, green onions and cilantro in large bowl.
• Whisk together oil, vinegar, salt and black pepper. Pour dressing over bean mixture. Stir gently to combine. Can be served immediately, or chilled for a few hours before serving.

BLACK BEAN & CORN SALSA SALAD

Steps:

• Mix all ingredients and let marinate for at least 30 minutes. Serve with tortilla chips or eat all by itself.