Clam Chowder Southwest Style

Ingredients

• 2 slices thick-cut bacon, cut into small dice

• 1 large onion, cut into medium dice

• ½ teaspoon dried thyme leaves

• 2 bay leaves

• 1 ½ cups leftover mashed potatoes

• 2 (8 ounce) bottles clam juice

• 4 (6.5 ounce) cans minced clams (clams and juice separated)

• 1 cup water

• 9-12 mini potatoes, cut in fourths.

• 2-4 jalapenos, seeded and diced

• ½ teaspoon Mrs Dash Extra Spicy

• ½ cup heavy cream

• 1 tablespoons minced fresh parsley

• Salt and pepper to taste

Directions

1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
2. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Add Mrs Dash Extra spicy and jalapenos. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. Heat through and serve, garnishing each bowl with reserved bacon. Serve with bread or toast.

Salmon Jalapeño Poppers

Ingredients

    • 2 Salmon fillet

    • 1 ea 8-ounce packages cream cheese, softened

    • ⅓ cup sour cream

    • 2 green onions, minced

    • 3-5 garlic cloves, minced

    • ½ teaspoon Mrs Dash Extra Spicy

    • ½ teaspoon Mrs Dash Garlic & Herb

    • ¼ cup finely chopped cilantro

    • ½ teaspoon lime zest

    • Salt and pepper to taste

• ⅓ cup shredded Mexican Cheese, like extra sharp cheddar.
  

    • 12-14 jalapeño peppers, seeded and halved lengthwise

Instructions

1. Option 1
1. Preheat oven to 375°F.
2. Take Salmon and place them in a single layer, on a foil-lined, baking pan.
3. Bake for 15 minutes.
2. Option 2
   
1. Spray a thin layer of cooking spray oil in a frying pan
2. Place the fillets in the pan and cook on medium high heat until browned and thoroughly cooked.
   
3. Once cooked, flake into small pieces with a fork.
4. Blend cream cheese and sour cream in a medium bowl until smooth.
5. Add cheese, onions, lime zest and seasoning and blend well.
   
6. Fold in cilantro and salmon.
7. Salt and pepper to taste.
8. Preheat oven to 450°F.
9. Load peppers with filling and place on a baking sheet or roasting pan.
10. Be sure to position the peppers close to each other so they stay upright.
11. (Optional ) Add more cheese on top of the filling before baking.
    
12. Bake for 10-15 minutes until golden brown.
13. For crispier peppers, cook them directly on a wire rack. Keep peppers upright.