Making Creamy Cheese Burritos

Here’s a great recipe from Amy Lasley using her low sodium salsa.

  • 4 chicken breasts, diced
  • 1 large onion (yellow or sweet), diced
  • 1 Tb butter
  • 1 – 8oz cream cheese (regular or light)
  • 2 tsp ground cumin
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • ¾ – 1 cup Rocky Mountain Salsa’s mild salsa
  • ¾ cup fresh cilantro leaves, removed from stems and chopped
  • ½ – 1 cup shredded cheddar cheese
  • 4-6 flour tortillas

Sauté the onions in butter until nearly translucent.

Mild SalsaAdd chicken. Cook stirring often until chicken is done. May also use precooked chicken; just add to onions once translucent. Mix well. Reduce heat.

Add cream cheese, spices, ¼ – ½ cup Rocky Mountain Salsa, ½ cup of cheddar cheese, and ¼ cup cilantro. Mix well over low heat.

Scoop mixture onto tortillas (fill to desired amount), roll up and place in a 9×13 glass baking dish.

Cover with remaining cheddar cheese.

Bake at 350 degrees until cheese starting to brown, approximately 12-15 minutes.

Serve smothered in Rocky Mountain mild salsa and sprinkled with remaining cilantro.

Top with cheddar cheese, salsa, and cilantro as desired.

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Crab Cake Recipe with Horseradish Mustard Sauce

  • 1 3/4 cups Chardonnay or other dry white wine
  • 1/3 cup chopped shallots
  • 1 cup whipping cream
  • 1 1/2 pounds crab meat, drained (about 4 cups)
  • 2 1/2 cups of finely crushed potato chips
  • 1 1/4 cups fresh breadcrumbs (French Bread)
  • 7.25 oz jar of roasted red peppers, drained,  chopped
  • 1/2 cup thinly sliced green onion
  • 2 large eggs
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Frawg N’ Turtle’s horseradish mustard sauce
  • 1 table spoon mayonnaise
  • 1/4 cup vegetable oil



Boil the wine and shallots in a heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add the cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

Mix the crab meat, 1/2 cup crushed potato chips, breadcrumbs, and the next seven ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2 inch diameter cakes. (Can be prepared six hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.)

Place the remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.

Heat two tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated thoroughly, adding more oil, about five minutes per side. Transfer crab cakes to paper toweled line plate to drain.

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Fooducopia Visits University of Wyoming


On a very brisk December morning, I loaded up mywyoming_logo car with six sellers products and head north from Denver to Laramie.  The University of Wyoming was holding a holiday show and Fooducopia made an appearance to introduce some delicious food to the great people of Wyoming.  It was a great success.  The patrons of the event showed great interest in Fooducopia and were delighted to purchase these great products.

The sellers I featured at the show included:

  • Aduro BeanAduro Bean Coffee– Nancy and Rupert Crabb know how to roast coffee.  They are located in Fort Worth, TX and they impressed the people from Wyoming with their coffee.  Over coming the fact that there was free coffee being handed out just behind my booth, people where still all about Aduro Bean Coffee because of its great flavor.
  • Anija'sAnija’s Mustard–  A delightful Finnish woman named Tuija is from Fort Collins, CO and makes a fantastic Finnish mustard.  Her jars of mustard flew off the table.  I sold out within hours of starting the show.  The second day, I had people begging me for more of her mustard.  Fortunately, there is Fooducopia to purchase more of her mustard very conveniently.
  • Gary West MeatsGary West Jerky– Caleb makes this great Jerky over in Oregon.  Now, Wyoming is known for their cowboys, hence their mascot for the University.  And everyone knows how much cowboys enjoy their jerky.  Well, the people of Wyoming were very impressed with Gary West’s Jerky.  Quite a compliment to Caleb and his team.
  • Rocky Mountain SalsaRocky Mountain Salsa–  Amy Lasley lives in Fort Collins and has created a salsa that keeps people dipping for more.  The college students were all about Rocky Mountain Salsa.  Very few were able to walk by without trying it, and then buying some.  One student made a run to the ATM just so he could buy some.
  • Four SeasonsRosy Raspberry Vinegar– Our very own, Pericles Tarsinos is the creator of this wonderful vinegar.  I enjoyed giving out samples to the people of Wyoming to see their reaction after it hit their pallet.  After easing their apprehension about tasting vinegar, they all would say how incredible the taste was.  They couldn’t wait to try it on their next salad.
  • Zen RabbitZen Rabbit–  The Gratitude Cookie was created by Lori Saitz down in Palm Beach, Florida.  It was very fitting for the show, and one young man was so exited to get these delicious cookies for his mom for Christmas.

Laramie Holiday ShowThe goal for attending this show was two fold.  First we wanted to introduce the people of Wyoming to the great marketplace of Fooducopia.  We did this buy accomplishing our second goal which was to have people actually taste the fantastic products available on Fooducopia.  We thought all involved would benefit.

Finally, I have to say thank you to the people of Wyoming.  I was overwhelmed with their kindness and generosity.  For example, Thursday morning in Laramie, the temperature was below zero, yet one of the girls from the rugby team was kind of enough to help carry stuff from my car to the booth.   I look forward to attending the show again.

Chicken Tortilla Soup



  • 1 Jar Gilberto’s gourmet salsa
  • 3 boneless, skinless chicken breasts
  • 1 large red onion, diced
  • 1 large green bell pepper, diced
  • 2 handfuls celery, diced
  • 1 can corn kernels
  • Diced jalapenos (to taste)
  • 2 large heirloom tomatoes, diced
  • 1 28oz can of fire roasted diced tomatoes
  • 1 12oz can of chicken stock

Season chicken breasts on both sides with salt and pepper. In a large soup pot or dutch oven, brown chicken breasts in olive oil. Remove from pan and set aside.

Add onion, bell pepper, garlic, celery, jalapenos, and corn kernels to the pot. Season lightly with salt, pepper, and chili powder (don’t add too much salt at first–you can always add more, but you can’t take it out once it’s in there!) and saute until onions are translucent and soft.

Add fresh and canned tomatoes, and cook, stirring often, for 10 minutes.

Add chicken stock, 26oz water, and the jar of Gilberto’s gourmet salsa. Bring to a boil and add the chicken back into the soup. Let simmer for 20 minutes, then remove chicken, shred, and add back into soup.

Add the juice of 1 lime just before serving, if desired. Garnish with sour cream, green onion, tortilla strips, cilantro, shredded cheese, and avocado chunks.


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Burger Recipe from Hot Gringas’



  • Hot Gringas’ Sweet Chili Sauce
  • Steak (e.g., cube steak)
  • Hamburger buns
  • Butter
  • Chedder cheese slices

Grill or fry the steak for about 10 minutes on one side, and flip over and continue for another five minutes or until cooked the way you like it.

Take the steak off the heat; let it rest while you prepare the buns.

Take a large hamburger bun, butter the inside of both halves and bake, broil, or grill the bun until the butter is melted and bun is toasted on all sides.

Remove bun, place the steak onto bun. Spread about 1/4 tsp of Hot Gringas’ Sweet Chili Sauce over the steak, add the cheese, and put back into the oven or on grill just long enough to melt the cheese.

Pull from heat, and add the top bun. Garnish with lettuce, tomato, onion, or anything else that you’d like. Enjoy!

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