Think salsa is just for chips? Not Molina Salsa. Take a peak at some of the creative ways to use Molina in your kitchen.

Molina Marinara

Posted by on Jul 22, 2014 in Recipes | 0 comments

Molina Marinara

This is another fan-submitted recipe from our friend Scott Thornburg out in San Francisco, CA. Scott used Molina Salsa so make his own marinara sauce, which can be used on a pasta, veggies, or in this case, meatballs! Ingredients 2 Tbsp. unsalted butter ½ medium sized onion, diced 2 to 4 garlic cloves, minced 3 to 4 medium sized heirloom tomatoes, peeled and sliced (or blanched and sliced) ½ cup Molina Salsa 1 cup chicken stock Salt and pepper to taste  Preparation / Cooking Sauté onion and garlic in butter. Add tomatoes, salt and pepper, and bring to a simmer. Cook out most of the liquid, then add chicken stock and salsa. Continue cooking until tomatoes break apart (you may need to keep adding chicken stock). Approx. 10-15 minutes. Once you reached the desired consistency, turn off heat and pour over your favorite pasta, veggies or meatballs.  Enjoy!  Want to make this recipe at home? Grab some Molina Salsa here!  ...

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Chicken Salad Wrap

Posted by on Jul 5, 2014 in Recipes | 0 comments

Chicken Salad Wrap

One of our favorite summer meals to make is a chicken salad wrap. It is super easy, super tasty and a healthy meal option that takes no time to make. Throwing Molina Salsa into the mix adds a spicy kick that really steps up the flavor. Bonus point – this meal will easily keep for a full week, which makes a great leftover option for work lunches.      Ingredients: 1/2 cup plain Greek yogurt ½ cup Molina Salsa 1 tablespoon lemon juice 1/4 teaspoon ground black pepper 2 cups shredded cooked chicken meat 1/2 cup blanched slivered almonds 1 stalk celery, chopped 2 jalapenos, diced Baby spinach leaves Tortilla shells   Preparation / Cooking:  First, dice your jalapenos, celery and any other vegetables you would like to include in your chicken salad. Place all of those with a small amount of oil into a sauté pan and cook them on medium heat until they reduce to a softer consistency. Chop your chicken into cubes so that it can easily be cooked. Sauté the cubes over medium heat in a tablespoon of lemon juice until they are thoroughly cooked. Pull the chicken out, let it cool and then shred it.   Place your almonds in a frying pan with a very light amount of olive oil. Toast them over medium-high heat, shaking frequently. Be careful here as they can burn pretty easily. In a bowl add your Greek yogurt, Molina Salsa, lemon juice and black pepper and then stir until they are equally distributed. Add in your sautéed vegetables, toasted almonds and shredded chicken and stir again. Add additional pepper / salsa to flavor to your preference. Refrigerate the chicken salad for 1-3 hours so the flavors have a chance to really blend together. Serve on a lightly toasted tortilla shell with a bed of lettuce and garnished with Molina Salsa. Enjoy!  Want to make this recipe at home? Grab some Molina Salsa here!   ...

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Molina’s Spicy Mexican Pizza

Posted by on May 21, 2014 in Recipes | 0 comments

Molina’s Spicy Mexican Pizza

Here is another example of a recipe sent it from a Molina Salsa fan. This recipe was submitted by Jacqui Kelley Renager (of Cooking With Jacqui). She used Molina Salsa to make a spicy mexican pizza.  In addition the recipe below, we also filmed Jacqui making this dish! See the full video at the bottom of this page.  Dough ingredients: 2 cups warm water 2 ¼ tsp active dry yeast 1 tsp kosher salt 6 cups all purpose flour Chicken ingredients: 4 boneless skinless chicken breasts 2 cups Molina Salsa Pizza Ingredients 1 can refried beans 2 cups Molina Salsa Shredded Chicken 1 cup Molina Salsa 1 cup sweet corn 2 jalapeños sliced 2 cups shredded mozzarella cheese 2 cups shredded lettuce 1 avocado diced 1 mango peeled and diced ½ cup cherry tomatoes sliced Preparation / Cooking Making the Pizza Dough: In the bowl of a stand mixer with the dough hook attached, add the water and yeast. Stir on low to combine. Add salt and three cups flour. Let mix on medium low for three minutes. Add the remaining flour and mix on medium for about ten minutes. Coat a large bowl with nonstick spray and put the dough in the bowl.  Spray the top of the dough to prevent sticking. Cover with plastic wrap and let rise for one hour. Punch dough down and divide into six dough balls. This will make six 10 inch pizzas.  Preparing the chicken (also great filling for burritos, quesadillas and enchiladas) Put the chicken in a crock pot and cover with Molina Salsa. Cook on low for six hours. Remove chicken from crock pot and shred.  Preparing the pizza:  With a pizza stone in your oven, preheat the oven for one hour at 500-550 degrees.  Once the oven has heated for an hour, roll out one of the rounds of dough into whatever shape you choose.You must roll it thin.  Top with refried beans, meat, and 1 cup of Molina Salsa. Transfer your pizza to the oven and cook for 3-4 minutes. Remove from the oven and add corn, jalapeños, and cheese. Return to oven and cook an additional 2-3 minutes or until cheese is bubbly and melted. Removed from oven and top with shredded lettuce, avocado, mango, and sliced cherry tomatoes. Enjoy! Video of the...

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Molina’s Margherita Pizza

Posted by on Apr 20, 2014 in Recipes | 0 comments

Molina’s Margherita Pizza

We often tell our customers that Molina Salsa can make a great replacement for anything you would cook using a tomato sauce. Pizza is a perfect example. Below we include some basic instructions on making a homemade margherita pizza using Molina Salsa as your sauce. Give it a try and let us know what you think. Dough Ingredients  3/4 Cup – Warm Water (not hot) 1 Tbsp. – Sugar 1 Envelope – Active Dry Yeast (not the quick kind) 1 Tsp. – Salt 2 Tbsp. – Olive Oil 2 Cups – Bread Flour Pizza Ingredients Olive oil Molina Salsa (flavor of your choice) Mozzarella cheese – thick slices Chopped fresh basil Sliced tomato **Note – if you bake your pizza on a pizza stone it will come out with a crispier crust   Preparation / Cooking Making the Pizza Dough: Combine the water, sugar, and yeast packet in a large bowl. Make sure your yeast is alive by letting it sit for 10 minutes. If you see a tan-colored foam form at the top then you can continue on. If you do not then you should buy some fresh yeast. Your dough will not work without live yeast. Next, add one cup of flour and combine the mixture really well using a strong whisk (or whatever tool you prefer) Your mixture should now be reasonably liquidy – let this sit for at least one hour so your dough has time to develop a strong flavor. Once it has set for an hour, add the salt , the olive oil and the remaining flour in small (about 1/4 cup) amounts. Don’t add all of your flower in at once as don’t want to add too much and end up needing to add more water. Once all the flour is added you can start the kneading process. Start by folding the dough in half repeatedly and then using your fists to push it together. Do this repeatedly for around 15 minutes. (Note – your dough should not be dry/crackly and it should not be sticky – if either of these happen then add a bit more flour or olive oil to the mix). Now drizzle a bit of oil over your dough ball and move the mixture to a fresh container. Spread the oil all over the mix and then cover the whole thing with a plastic wrap and leave it in a warm/room-temperature place to let the dough rise. You should leave this sitting for around an hour to let the flavors develop in your dough. Once your dough has risen (nearly double the size) then you should use a roller or your fists and pound the dough down. This should be enough dough for your large pizza (around 18”). In order to make your dough easiest to work with, you now need to chill it for around an hour. Re-cover the dough with plastic wrap and put in in your refrigerator. This also allows the yeast to ferment so you get the best flavor. Once your dough has chilled you need to work your pizza into the actual shape you want the crust to be. Do this by taking your ball of dough and flattening it with your hands on a slightly floured counter. Start in the center and work outwards, using...

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Molina Salsa Cream Sauce

Posted by on Mar 29, 2014 in Recipes | 0 comments

Molina Salsa Cream Sauce

Ingredients 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 and 1/2 cups chicken stock 1 and 1/2 cups Molina Salsa (heat of your choosing) 1 cup sour cream or plain Greek yogurt   Preparation / Cooking Melt butter in pan, add salt and pepper Add flour and incorporate into butter Add chicken stock and combine Add Mlina Salsa and sour cream Thicken on low heat Serve over pasta with chicken or fish OR use as a base sauce for lasagna or enchiladas We were super excited to see this dish come through from a big fan of ours, Jacqui Kelley Renager. An incredible local chef and the host of Fun in the Kitchen with Jacqui (at The Kitchen Barn), Jacqui is always thinking out of the box on ways she can use Molina Salsa. Tonight’s dish was Penne Pasta with Salt Encrusted Red Snapper topped with the Molina Salsa Cream Sauce. Check out the pictures below....

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Alonso’s Spicy Spaghetti

Posted by on Mar 21, 2014 in Recipes | 0 comments

Alonso’s Spicy Spaghetti

Ingredients 1.5 lbs ground beef or turkey 1.5 lbs spaghetti 8-12 white mushrooms One red pepper One yellow pepper 2 jalapeños (optional) 3 cloves garlic  One jar Molina Salsa  Preparation / Cooking Chop mushrooms, garlic and peppers to preferable size and sauté in a frying pan using extra virgin olive oil. Continue to sauté until vegetables reduce down to a soft consistency.  Cook ground beef or turkey on medium heat until thoroughly cooked. Drain grease from meat into a disposable container and throw away.  Add one jar of Molina Salsa (we prefer Hot, but use whatever you’re comfortable with based on spice preference) to ground beef instead of traditional pasta sauce.  Combine vegetables with meat sauce and serve over spaghetti Garnish with fresh basil and drizzle of Molina Salsa. ...

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Molina’s Spicy Quiche

Posted by on Jan 22, 2014 in Recipes | 0 comments

Molina’s Spicy Quiche

Ingredients 1 pie shell 6 large eggs (room temperature) 8 0z. whipping cream or half and half 1/2 large onion chopped 1 small tomato chopped 3/4 cup Molina Salsa (temperature of your choosing) 1/4 Habanero pepper mash Preparation Whip eggs to mix yolks and whites Add all additional ingredients Pour into pie shell Baking instructions Bake at 400 degrees for 35 minutes Reduce temperature  to 250 degrees for 30 minutes Check the dish by stabbing it with a toothpick– If the toothpick comes out with nothing on it then you’re ready to eat Let the dish cool for about 10 minutes before serving...

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Molina’s Aztec Wings

Posted by on Jan 5, 2014 in Recipes | 0 comments

Molina’s Aztec Wings

Ingredients: 1 lb chicken wings 8 cups peanut Oil 2 cups flour 2 tsp salt 1/4 tsp pepper 2 large eggs 1, 12 oz jar of medium Molina Salsa   Directions: Grab your favorite deep pot (make sure it’s deep for safety) Combine flour, salt and pepper in one bowl Whisk eggs in a separate bowl Dip chicken wings in flour mixture, then eggs, then again in the flour mixture Deep fry the wings in the peanut oil until they are golden brown Take deep fried wings and toss them in Molina Salsa until they are fully covered...

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Molina Party Dip

Posted by on Jan 5, 2014 in Recipes | 0 comments

Molina Party Dip

Ingredients: 1 lb of mild sausage 1 block of Velveeta Cheese 12 oz jar of  medium Molina Salsa Directions: Brown sausage in a skillet then drain any grease Add one block of Velveeta Cheese while stirring over medium heat until cheese is completely melted Add 12 ounces (one jar) of Molina Salsa and continue to stir for approximately 5 more minutes...

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