Pico de gallo pioneer woman recipes - Appetizers

Author: Mark Mccormick  

Eat this crunchy, creamy Tex-Mex inspired salad on a bed of chips and warm queso. Food Network A watermelon smoothie is perfect healthy breakfast recipe.

Pineapple Mango Salsa

Pineapple Mango Salsa
It’s so hot here, and the bad news is that it’s only June. What am I going to do a month from now?
Total time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 8
Ingredients:
  • 1 whole Pineapple, Peeled And Diced
  • 1 whole Mango, Diced
  • 1/2 whole Medium Red Onion, Finely Diced
  • 1 whole Jalapeno, Seeded And Diced
  • Fresh Cilantro, Chopped
  • 1 whole Lime, Juiced
  • Dash Kosher Salt
  • Dash Granulated Sugar (optional)
How to cook:
  1. Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.
Notes: Jumbo Pico Recipe | Ree Drummond, Pico de Gallo, as seen on Food Network's The Pioneer Woman. Pico de Gallo.

Salad Nachos

Salad Nachos
No fork and knife required in salad nachos! Eat this crunchy, creamy Tex-Mex inspired salad on a bed of chips and warm queso.
Total time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,Tex Mex
Number of ingredients: 16
Ingredients:
  • 1/3 c. ranch dressing
  • 1/2 tsp. chipotle chili powder
  • 2 tbsp. lime juice
  • 1 lb. ground beef
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 oz. package taco seasoning
  • 6 c. thinly sliced cabbage
  • 6 c. thinly sliced romaine lettuce
  • 1/4 red onion, thinly sliced
  • 1/4 c. chopped cilantro leaves
  • 8 oz. canned corn, drained
  • 1 tsp. salt
  • 9 oz. tortilla chips
  • 1/2 c. queso dip, warm
  • Pico de gallo, optional
  • Guacamole, optional
How to cook:
  1. For the dressing: Whisk together the ranch dressing, chipotle chili powder, and lime juice in a small bowl. Refrigerate until ready to use.
  2. For the salad nachos: Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking up into small pieces with a wooden spoon, about 6 to 8 minutes. Drain any remaining fat from the skillet if you like, and return to the heat.
  3. Add the pinto beans, taco seasoning and 2/3 cup of water. Bring to a simmer, then reduce heat to medium-low. Let cook 3 to 4 minutes until thickened and saucy. Remove from the heat and cover to hold warm.
  4. Combine the cabbage, lettuce, red onion, cilantro, corn, and salt in a large bowl with the chipotle-ranch dressing. Toss well to combine.
  5. Arrange the chips on a large platter or sheet pan. Top with the beef mixture then drizzle all over with warm queso.
  6. Place salad over top of the nachos and top with pico de gallo and guacamole, if you like.
Notes: Mango Salsa Recipe, There are so many fun ways to serve salsa—from fresh pico de gallo to chunky restaurant-style salsa—but if you're looking for something new,

Jumbo Pico

Get Jumbo Pico Recipe from Food Network
Provided by: Ree Drummond : Food Network
Total time: 10 minutes
Cook time: 10 minutes
Yields: 8 servings
Number of ingredients: 6
Ingredients:
  • 5 whole plum (Roma) tomatoes
  • 1/2 large onion
  • 1 jalapeno, halved, seeded and finely sliced
  • 1/2 cup fresh cilantro leaves
  • 2 limes
  • 1/2 teaspoon salt
Nutrition:
  • Calories: 14 calorie
  • Fat: 0 grams
  • Saturated Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Sodium: 148 milligrams
  • Carbohydrate: 3 grams
  • Fiber: 1 grams
  • Protein: 0.5 grams
  • Sugar: 2 grams
How to cook:
  1. Cut up the tomatoes into quarters and add to a bowl. Cut the onion into large chunks and add to the bowl. Add the jalapeno to the bowl. Add the cilantro leaves to the bowl. Juice the limes and pour over. Sprinkle over the salt. Stir.
Notes: Pico de Gallo Recipe | Ree Drummond, The secret to Ree Drummond's 5-star Pico de Gallo is equal amounts of chopped tomatoes, onions and cilantro.

Watermelon Smoothie

Watermelon Smoothie
A watermelon smoothie is perfect healthy breakfast recipe. With the addition of frozen strawberries and vanilla yogurt, it's a refreshing and fulfilling snack.
Total time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 3 c. watermelon, diced
  • 1 c. frozen strawberries
  • 3 large ice cubes
  • 1 5.3-oz. container vanilla Greek yogurt
  • 1/2 banana
  • 1/2 lime, juiced
How to cook:
  1. Combine the watermelon, strawberries, ice cubes, yogurt, banana, and lime juice in a blender. Blend on low to break up the strawberries and ice, stopping to scrape the sides of the blender, as needed. Increase speed to high and blend until very smooth, about 20 seconds. Serve immediately.
Notes: Pico de Gallo and Guacamole | Tasty Kitchen: A Happy Recipe, Submitted by Ree | The Pioneer Woman on September 6, 2009 in Appetizers, Cold Dips 3 whole Avocados; Pico De Gallo; Lime Juice; Salt To Taste
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