Recipes

There are so many delicious things that you can make with my salsa. Here are a few of my all-time favorites.

Original And "HOT!" Salsa Recipes-

Orange Roughy Vera Cruz

Place thawed filets in a baking dish, dabbing excess moisture off with a paper towel. Spoon Milly’s Salsa over each filet, covering almost to the edge. Top with Monterey Jack cheese. Bake for 20-25 minutes at 350 degrees. Garnish with a fresh cilantro sprig and serve with wild rice.


Southwestern Sausage Quiche

Combine 1 16-oz. pkg. pork sausage, cooked, crumbled & drained with 2 cups Milly’s Salsa (drained), 15 lightly beaten eggs with 1/2 cup milk, 1 teaspoon each of salt & pepper, and 1 1/2 cups shredded cheddar cheese. Pour mixture into prepared pie crust and bake at 350 degrees for approximately 45 minutes or until there is no movement in the center of the quiche when jiggled. Garnish with a spoon of salsa and parsley & serve with a side of fresh fruit.


Incredibly Easy & Delicious Guacamole

Scoop out 2 ripe avocados and smash with a fork. Add 1 cup of Milly’s Salsa and mix well.

Salsa Verde Recipes-

Chicken Monterrey - "An incredibly easy, fast and delicious dish that will amaze your guests!"

Rinse and pat dry 4 boneless chicken breasts. Arrange in a shallow baking dish with 1 Tablespoon olive oil in the bottom. Pour 1/2 cup of Milly's Salsa Verde over each breast. Sprinkle 1/4 cup Monteray Jack cheese on top of each breast. Bake in the oven at 350 degrees for 25 minutes or until the cheese is melted and slightly brown. Serve with Milly's Easy Rice or Milly's Breakfast Potatoes (both under Gourmet Seasoning Recipes) and a side of steamed vegetables. Be sure to include vegetables with some color other than green such as carrots or red bell peppers to balance the colors on the plate. Serves 4.



Milly's Baked Vegetables

1 cup each fresh broccoli florets, cauliflower florets, asparagus spears and julienne sliced carrots or sliced red bell pepper (you can really just pick 4 of your favorite vegetables...even red cabbage! Just be sure to balance colors). Steam lightly in a steamer on your stovetop for 3 minutes or steam in a microwave but only for 1 and a half minutes. Place in a glass baking dish and toss with 1 cup of Salsa Verde. Sprinkle with 1 cup of freshly grated parmesean cheese (not the stuff in the green can!) and bake in the oven at 350 degrees for 15 minutes. Serves 8. Recipe can easily be cut in half but leftovers are great!



North of the Border Fresh Fish Tacos

1 lb. very fresh fish fillets (halibut, cod, and red snapper are best)
2 teaspoon Milly's Gourmet Seasoning
1 dozen corn tortillas
1 avocado
1 cup diced fresh, vine-ripened tomatoes
1 fresh lime, sliced into wedges
1/4 head green cabbage
1 tablespoon cider vinegar
1/2 teaspoon salt
Milly's Salsa Verde for topping the tacos

Thinly slice the cabbage and put in a small serving bowl. Sprinkle with the cider vinegar and salt and toss well. Peel the avocado and chop. Set aside for later.

Heat the tortillas in a skillet with 1 teaspoon olive oil or a little butter. Add as many tortillas to the pan as will fit at once. When the tortillas start to sizzle, flip to other side. Continue flipping every 15 seconds until the tortillas develop air pockets (about a minute). Remove tortillas, folding them and set on a plate. Continue untill all are heated. Set aside. Note: You can also warm in microwave for 25 seconds on a napkin or paper towel.

Rinse the fish fillets and pat them dry. Heat a large non-stick pan with 2 teaspoons olive oil on medium high heat. Place fish fillets in pan and sprinkle with 1 teaspoon Gourmet Seasoning. Cooking time depends on thickness of fillets. Thinner fillets may take only 1 minute on each side but larger fillets may take a couple of minutes on each side. After turning over, sprinkle with second teaspoon of seasoning. Test for doneness by flaking the fillets with a fork. You want to see them just turned white and not translucent. Do not overcook. Remove fillets from pan to a seperate serving dish. Flake all of the fish ahead of time.

Put flaked fish into warmed tortillas, spoon Salsa Verde over the fish and top with chopped avocado and diced tomatoes. Serve the cabbage on the side along with some fresh lime wedges to squeeze on the tacos. You can also serve rice and/or beans (black beans or red pintos are my favorites) with this meal to make it a more hearty fare.



Gourmet Seasoning Recipes:

This was the hardest section to narrow down to just a few recipes and almost warrants a website all its own! But, these are some of the VERY best...

Incredible Vegetable & Chip Dip

1 cup mayonaise (low fat or regular)
1 cup sour cream (low fat recommended)
1 Tablespoon Gourmet Seasoning

Mix all 3 ingredients together and let stand in refrigerator for 2 hours before serving. Mix again and serve with fresh vegetables and tortilla chips. Put a bowl of Milly's Original Salsa alongside!



Silver Spur Ranch Dressing - Many people love ranch but hate MSG that is found in many of them. My products never had it and never will!

1 cup mayonaise
1 cup lowfat buttermilk dressing
1 Tablespoon Gourmet Seasoning

Blend seasoning with mayonaise and add 1/2 of the buttermilk. Blend well and add the rest of the buttermilk a little at a time to avoid lumps in your dressing. Refrigerate at least 2 hours before serving.



Milly's Breakfast Burritos

12 eggs
1/2 cup milk
1 1/2 teaspoon Gourmet Seasoning
1 package fresh shredded hash browns (frozen works too)
1/2 lb. cooked smoked ham, cubed or cut into small pieces (bacon or sausage can be substituted if you prefer).
1 small can diced green chilis (or fresh is better if you can get them)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monteray Jack cheese
sour cream to top
6 flour tortillas


Mix eggs, milk and seasoning together.

Cook hash browns in a non-stick skillet as the package directs. When thoroughly cooked and hot add the chilis and the ham. Cook for 3 more minutes or until all of the ingredients are hot. Add the egg mixture and stir together. Continue to cook over a medium high heat, stirring up from tyhe bottom as the eggs cook. When the eggs become mostly cooked, lower your heat to medium low and add the cheeses, continue to mix for another minute. Remove from heat and spoon into warmed flour tortillas. Top with Milly's Salsa or Salsa Verde and a dollop of sour cream. Serves 6.



Milly's Easy Rice

1 cup Uncle Ben's Original Long Grain Rice
2 1/4 cup water
1 Tablespoon butter
1 1/2 teaspoon Gourmet Seasoning
1 handful fresh cilantro, finely chopped (fresh parsley may be substituted if you don't like cilantro)

Combine rice, water, butter and Gourmet Seasoning in saucepan. Bring to a boil, reduce heat and simmer covered 20 minutes. Remove from heat, add chopped cilantro, stir, cover and let sit for 5 minutes before serving. Serves 4



Breakfast Potatoes - not just for breakfast anymore!

3 med. russet potatoes, scrubbed (but not peeled) and diced to 1 inch cubes
3 Tablespoons olive oil
1 1/2 Tablespoons Gourmet Seasoning
1/2 cup dried parmesean cheese (in the green can)

Boil the potatoes for 8 minutes to soften slightly. Place in a greased baking dish and toss well with olive oil, seasoning and cheese. Bake at 350 degrees for 20 minutes, tossing halfway through.