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Food Mama's Recipes

Salsa, Dips and More!

Come have a look at our client’s favorite recipes that we dish out fresh when we’re on the river. We are lucky to have a full time kitchen staff who’s job is to make sure that everything we serve is fresh and tastes delicious. We regularly hear from our customers that our food is one of their favorite parts of their trip!

Maria’s Homemade Salsa Recipe

First get a well seasoned cast iron skillet or griddle. Put it over low heat on the stovetop. Add about a tablespoon of vegetable oil and a good size yellow onion sliced about 1/4 inch thick. Let the onion get nice and brown (not black) on brown on sides. You want a caramelization effect Remove the onions.. Now turn the burner up to medium high and add 4 or 5 fresh jalapenos. Let them get nice and brown, a little black is okay for them. Put them and the onions aside to cool. Now take a 28 ounce can of diced tomatoes and drain them in a colander. Put them in a food processor and pulse them until they are chunky/salsa consistency. Dump out into a bowl. Next process the onions and jalapenos along with a 4 ounce can of chipotle chiles in adobo. You want these to get pretty fine-but not paste. Add to the tomatoes. Then stir in about 1/2 cup of fresh lime juice, a teaspoon of salt and a pinch of sugar. Add one bunch of fresh cilantro,chopped medium fine. Now you are done. Grab a bag of tortilla chips and enjoy. Makes about 4 cups. Will keep in the refrigerator for about a week.​

Maria’s Green Chile Dip

  • 1- 13 oz tub of frozen Green Chile Bueno is my favorite. I like the extra hot variety.
  • 16 oz Cream Cheese softened
  • 1 pkg of Desert Garden brand Jalapeno/Cilantro Dip Mix.
    Their website is www.comfortfoods.com . You can also reach them at 800-460-5803 in Albuquerque, NM. Some of their proceeds go to feed the hungry here in New Mexico.

Defrost green chile; place in colander and press with paper towels to extract most of the moisture. Then place in food processor with the rest of the ingredients and blend.

Marias Cabbage Salad

  • 1 Medium Head Cabbage
  • 1 Bunch Cilantro
  • 2 or 3 Serrano Peppers

Dressing

  • C Olive Oil
  • 6 Medium Garlic Cloves, minced
  • tsp. Cumin
  • c fresh OJ
  • c fresh Lime Juice
  • 1 tsp. Salt
  • tsp. Pepper

Chipotle Lime Dip

Makes approximately 2 cups feeding 12- 15 people

  • 2 8 oz. pkgs. Cream cheese softened
  • 1 tsp. minced garlic
  • 3 tbs. minced red onion
  • tsp. grated lime zest
  • 3 chipotles in adobo sauce from a small can plus 1 tsp of the adobo sauce
  • Process all in food processor briefly until just combined.

Raspberry Chipotle Dip

Makes approximately 2 Cups Feeding 15 to 20 people:

  • Two 8 oz. cream cheese, softened
  • 1 tsp. minced garlic
  • 2 tbs. minced red onion
  • tsp. liquid smoke
  • 3 chipotle peppers in adobo sauce from small can, minced.
  • 1/3 c. raspberry jam
  • Process in food processor briefly until just combined.

Spinach Salad

4 servings:

  • 8 oz. baby spinach
  • 1 c. mandarin oranges, drained
  • c thinly sliced red onion
  • c. garlic butter croutons

Dressing: 1 tbs. orange marmalade 2 tbs. red wine vinegar 1/3 c extra virgin olive oil 1/8 tsp salt Pinch black pepper tsp. finely minced garlic Place all in screw top jar and shake until combined.

Pasta Salad

1 lb of bow-tie pasta- cooked, drained, and cooled Dressing

  • 1 Cup prepared basil pesto
  • 2tbs. extra-virgin olive oil
  • 1 tbs. red wine vinegar

Add-Ins

  • 1 lb asparagus- blanched and cooled
  • 1/2 cup grape tomatoes
  • 1/2 cup marinated artichoke hearts
  • 1/4 cup sliced ripe olives

Garnish with shredded Parmesan Variations

  • 1 lb blanched broccoli
  • 1 roasted red bell pepper
  • 1/2 small yellow onion-grilled

Far Flung Adventures Homemade Pimento Cheese

1 pound of extra sharp cheddar-Tillamook extra sharp cheddar is my favorite-grated 1 and 1/2 roasted red bell pepper from a jar,drained ,rinsed and patted dry with paper towels and then minced 1 Tbs. honey 1 and 1/2 cups mayonnaise Mix all until well blended. Yield approx. 3 cups

Bacon Jalapeno Dip

  • 1 pound of bacon,fried crisp and crumbled
  • 1 yellow onion,caramelized and cooled, then minced
  • 3 fresh jalapenos , roasted then cooled and minced
  • 1/4 tsp. garlic powder
  • 2 cups sour cream
  • 1 cup mayonnaise

Combine all and refrigerate for several hours for flavors to meld. Yield approx. 4 cups Note- I don’t seed the jalapenos, but if you want it less spicy you can seed them.

Asian Cabbage Slaw (8 servings)

Dressing:

  • 1/2 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 3 tbs. sesame oil
  • 2 tbs. creamy peanut butter
  • 2 tsp. grated fresh ginger

Whisk together until smooth.

Salad:

  • 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 2 carrots shredded
  • 4 green onions thinly sliced
  • 1/4 cup chopped cilantro

Spicy Peanut Dip (6 servings)

  • 1/2 cup unsweetened coconut cream
  • 1.2 cup peanut butter
  • 2 tbs. soy sauce
  • 1 tbs. asian chili sauce (Sombal Oelek)
  • 1 tbs rice vinegar
  • 1 tbs honey
  • 3 tsp. finely grated fresh ginger

Puree in food processor until smooth.

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