Black Hills Surgical Hospital |
216 Anamaria Drive | Rapid City, South Dakota 57701
Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Pair the zesty sauce with shrimp, or any type of fish or chicken and be sure to taste as you're adding jalapeños to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños.
2 teaspoons canola oil
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges, rice or potatoes and an avocado salad.
Turkey & Veggies Mini Meatloafs
Prep: 15 minutes
1 small onion
Preheat oven to 350 degrees. Using a box grater, grate onion into a large bowl. Add 1/4 cup ketchup and all other ingredients. Stir until thoroughly mixed. Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 tsp. ketchup. Bake in the oven until firm with lightly browned edges, 30 - 35 minutes. Let stand for 5 minutes before serving.