Leftover Thanksgiving Turkey Enchiladas

Turkey enchiladas

SERVINGS 8        PREP TIME   20 mins

2 – 2 1/2 cups shredded, cooked turkey
1 14 1/2 ounce can no-salt diced tomatoes
1 15 ounce can black beans, rinsed
1 1/2 cups Primo & Mary’s Black Bean & Corn Salsa(Mild or Medium)
3/4 cup shredded Colby Jack and Monterey Jack cheese (3 oz. total)
1/2 cup light sour cream
3 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 7 – 8 inches whole-wheat or regular flour tortillas

1.   Heat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 cup salsa, 1/2 cup cheese, sour cream, scallions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll tortillas around filling. Place, seam sides down to hold tortillas together, in prepared dish; set aside.
2.   For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with additional cilantro and scallions. Serves 8.

It’s chili time

The weather is getting colder and there’s nothing more delicious than a bowl of homemade chili to warm you up. All three of my boy’s love this recipe. I was asked to use the mild salsa and added half a can of chickpeas that were in the fridge. The sky’s the limit with what you can add.


Salsa basket giveaway for Tops Market in Skaneateles

We will give away this fun Fall basket with salsa, apples, apple slicer/corer and napkins tomorrow after our tasting scheduled 11-2. Anyone that samples is eligible. Hope to see you there.


Are you attending the Gala fundraiser event for the Erie Canal Museum on 10/17?

A local basket full of great products could be yours. Included are Greenview Kitchen brushetta, Simple Roast Coffee, Beak and Skiff apples and Primo & Mary’s Salsa! Yummm.

Recipe cards for P&M Salsa


Lucky salsa location of the week

It’s our lucky #salsa location of the week 10/5-10/12 2014!! Nice N Easy- Tully, NY.    Buy one jar of  Primo & Mary’s Salsa and receive one #free.  Just email us your receipt with purchase and we’ll send you a free one.

Ladies Night at Owera

2nd Annual Ladies Night! Come out October 9th for Betty’s Birthday. Local vendors, live music, discounted wine purchases and more! 6-9 pm

Photo: 2nd Annual Ladies Night! Come out October 9th for Betty's Birthday. Local vendors, live music, discounted wine purchases and more! 6-9 pm

Zucchini and Primo & Mary’s Salsa

There needs to be a thousand recipes to use up these prolific summer squash, hopefully this recipe will help make a few disappear.  🙂

Zucchini With Salsa.

Serves 4
6 zucchini, small (sliced)
1 purple onion (cut into wedges)
12 ounces salsa, (Primo & Mary’s)
2 garlic cloves (minced)
1/4 teaspoon ground ginger
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
2 tablespoons butter
1 tablespoon olive oil

1. Over medium heat melt the butter and oil in a large skillet and add the onions and sauté until tender, add garlic and cook stirring for about another minute.
2. Add wine, zucchini, salt, pepper and ground ginger stir to combine and continue cooking over medium heat, stirring until zucchini begins to soften.
3. Place a cover on the skillet, and continue cooking over medium low heat until just tender, but still a little crunchy (usually about 15-20 minutes) stir occasionally. Add salsa and honey during the last few minutes, stir to combine and continue cooking until salsa has heated through.
4. Serve and enjoy!

Mexican Tofu with Primo & Mary’s Salsa

               Mexican Tofu
#Gluten Free,#Vegetarian,

Kind of sounds like and oxymoron…Mexican Tofu???  Not something you might typically think would go together. Sweet and Sour tofu or Mexican nachos sure, but Mexican tofu…come on!  I think most of the dishes I make with tofu have an Asian flavor to them, but not this one… and it is delicious.
A little while back I came up with a rule for myself….try to use at least one local ingredient in each meal that I cook. As much as I would love to eat completely local (if you ever want to be inspired by someone who did check out the book Animal, Vegetable, Miricale, by Barbra Kingslover), I am not going to kid myself into thinking that is something I can pull off day in and day out.  However, I can try and get a least one ingredient…milk in my oatmeal for breakfast, carrots in my salad for lunch, or a clove of garlic in my recipe for dinner.  I find it helps me to eat “in season” and get a bit more creative with my cooking.  The amount of local ingredient changes as the seasons do, but even in the winter months it is still doable to find just one ingredient.
In this dish the local ingredient I love to use is Primo and Mary’s Black Bean and Corn Salsa.  It all-natural and adds a great flavor to this dish.  I have also used local corn that I have frozen from the summer or depending on the season, fresh local spinach.  So go ahead and challenge yourself and see if you can do it…just one local ingredient.  Try it for a week for one meal a day and I think you will be surprised at how easy it is.


  • 1  14oz package of extra firm tofu
  • 2 tsp olive oil
  • 5-6 mushrooms sliced
  • 1-2 cups fresh spinach chopped
  • 1 cup beans ( I have use black bean, pinto beans, chix peas…whatever you have on hand)
  • 1 cup corn (fresh or frozen)
  • 1/2-1 cup salsa
  • Shredded Cheddar cheese (optional)
  • Tortilla chips (optional)


  1. Drain, rinse and pat dry tofu.  Slice block in small 1/2-1 inch squares.  
  2. Heat oil in saute pan and  cook on each side for 4-5 mins or until brown
  3. Add mushrooms and cook for another 5-7 mins
  4. Add spinach, beans, and corn.  Cook stirring occasionally for another 5 mins or until vegetables are cooked. 
  5. Stir in salsa and cook unit heated through
  6. Serve with tortilla chips and topped with shredded cheese if desired 

Why it’s good for you

  • Tofu and beans-great source of plant protein
  • Mushrooms- there has been research to show that mushrooms have anti-inflammatory and antioxident benefits as well as support the immune system.  Also contain over 15 vitamins and minerals 
  • Spinach: Contains 23 vitamins and minerals.  Is one of the highest foods in vitamin K (blood clotting, bone health) and vitamin A (anti-oxidant and anti-inflammatory) .  However raw spinach contains a compound call oxalic acid, which blocks the absorption of calcium and iron.  One way to solve this problem is to pair it with foods high in vitamin C.
  • Primo and Mary’s black bean and corn salsa- Contains non-GMO corn, black beans, tomatoes, with no added sugar and is gluten free!  

#Local Mex-illent Salsa Egg Sandwich

#Local Mex-illent Egg Sandwich

A new spin on huevos.

PREP TIME: 5 minutes
TOTAL TIME: 5 minutes

1 whole-wheat English muffin
1 Tbsp Primo and Mary’s Heritage Products, Inc. salsa
1 egg
1 Tbsp shredded reduced-fat Mexican-blend cheese
1 tsp diced fresh cilantro

1. BEAT one egg and cook until firm approximately 1 minute.
2. SPREAD salsa on bottom half of muffin.
3. TOP with egg, cilantro, and cheese.
4. TOAST in toaster oven until cheese melts.
5. TOP with other muffin half.

NUTRITION (per serving) 237 cal, 14 g pro, 29 g carb, 5 g fiber, 8 g fat, 3 g sat fat, 529 mg sodiumImage