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Goldwater's Arizona Recipes

Goldwater's Seven Layer Fiesta Dip

1 medium (ripe avocado, pitted and mashed 1/2 cup sour cream

1 tsp. prepared crushed garlic 1/4tsp. salt

1 large lemon, juiced

1/2 cup shredded Cheddar cheese

1/2 cup shredded Monterrey Jack cheese

2 cups Cochise Corn and Black Bean Salsa

1/2 cup chopped scallions

1/2 cup chopped ripe black

1/4 cup fresh cilantro, chopped

2 cups shredded and chopped lettuce

1 large tomato, diced

Combine mashed avocados with sour cream, garlic, salt, lemon juice and Tabasco to make guacamole. Layer ingredients in a shallow dish in the following order: lettuce, guacamole, onions, 1/2of the cilantro, 1 cup Cochise Corn and Black Bean Salsa, '1/2of the cheese and olives, remaining cup of Cochise Corn and Black Bean Salsa, the rest of the cheese, olives and cilantro and the tomatoes. Serve with tortilla chips and fresh vegetables. Serves 8 to 12


Raspberry Chicken w/Baby Greens

1 cello bag baby or spring greens

2 boneless skinless chicken breasts

4 baby red or new potatoes

1/2 jar Ruby Raspberry Salsa

1/4 cup olive oil

1/2 cup balsamic or raspberry vinegar

Spread a small amount of Ruby Raspberry Salsa on top of chicken breasts. Microwave 6 minutes, turning once. Cut into oblong slices. Prick potatoes with a sharp knife and microwave 6 minutes or until knife pierces easily. Cut into quarters. Put greens into a large bowl, add warm potatoes. Mix together Ruby Raspberry Salsa, olive oil and vinegar. Stir well. Pour over salad and toss. Lay strips of warm chicken on top. Serves 4 to 6


Sedona Red Snapper

4-6 ounce red snapper fillets 2 limes, juiced

3/4 jar Sedona Red Salsa

1/2 cup sliced pimento stuffed

1/4 cup capers

1 clove garlic, crushed

1/2 teaspoon freshly ground black pepper

Slivered almonds or pinons (optional)

Place fillets in an oblong cake pan. Drizzle with lime juice. Cover and chill 15 minutes. Combine olives and remaining ingredients in a bowl, stir well. Spoon evenly over fillets. Bake at 400 degrees for 15 minutes or until fish flakes easily when tested with a fork. Serves 2 to 4


Spicy Carefree Southwestern Rice

2 cups chicken broth

1 cup raw white rice

1 tsp. chili powder

1 tsp. ground cumin

1/4 tsp. crushed red pepper

1 tbs. butter

1 cup diced green pepper

1/2 cup chopped onion

1 jar Carefree Chile Can-Queso

2 cups cooked, cubed turkey or chicken

2 medium tomatoes, diced

1/4cup minced parsley

In 3-quart sautÃé pan, combine the broth, rice, chili powder, cumin and crushed red pepper. Bring to a boil, stir. Reduce heat, cover and simmer 15 to 20 minutes or until rice is done. Meanwhile, in skillet melt butter, add green pepper and onion. SautÃé for 5 minutes or until soft. Stir in Carefree Chili Con- Queso, cooked rice and cubed turkey or chicken. Pour into lightly greased 9' x 13' pan. Arrange chopped tomato over mixture. Bake in 350degrees oven for 10 to 15 minutes. Remove from oven and sprinkle with parsley. Serves 4 to 6


Pineapple Chicken Fajita Wraps

4 boneless chicken breasts

1 cup Paradise Pineapple Black Bean Dip 1 medium red bell pepper, seeded and sliced

1 medium green bell pepper, seeded and sliced

1medium onion, peeled and thinly sliced

1cup shredded lettuce

1 medium tomato, diced

1 cup whipped cream cheese

1 cup shredded Monterrey Jack cheese

8 flour tortillas

1 tbs. corn oil

Chopped jalapenos (optional)

Paradise Pineapple Salsa (optional)

Cut the chicken into strips 1/4 wide and 2" long. Preheat the oven to 350degrees. Wrap the tortillas in aluminum foil and heat in the oven for 10 minutes. Five minutes before the tortillas are ready, heat the oil in the frying pan and add the chicken, onions and bell peppers. Cook, stirring frequently, for about 5 minutes or until the strips are white and firm and the onions have begun to soften. Transfer them to a serving dish. To make a fajita, place a warm tortilla on a plate, spread on 1 tbs. Paradise Pineapple Black Bean Dip, 1 tbs. whipped cream cheese, add some lettuce, tomato, and chicken mixture, top with Monterey Jack cheese. Roll up the tortilla. If you wish, top with Paradise Pineapple Salsa and chopped jalapeno peppers. Serves 4


Fiesta Brie

Slice medium sized Brie in half horizontally. Scoop out Brie from bottom half to make a shallow saucer. Spoon Paradise Pineapple Salsa onto bottom half. Replace top inserting toothpicks to hold together. Spread lightly with 3 1/2 oz. cream cheese mixed with 1 teaspoon chili powder. Top with toasted walnuts (optional). Place on a microwave safe serving dish. Microwave for 35 seconds or until soft to touch. Mohave Mango Salsa or Papago Peach Salsa can be substituted in this recipe


Rio Verde Chicken Enchiladas

2 chicken breasts cooked & shredded

1 cup chopped onion

3 tablespoons grated Parmesan cheese

1cup shredded Jack cheese

1 jar Rio Verde Tomatillo Salsa

2 cups whipping cream or 2% milk

4 eggs or egg substitute

8 corn tortillas

2 cups shredded cheddar cheese

Oil for frying

In a skillet, heat oil and dip each tortilla in, frying quickly just until soft. Combine chicken, onion, Parmesan and Jack cheese. Roll chicken mixture in tortillas, placing seam side down in a medium baking dish. Blend Rio Verde Tomatillo Salsa, whipping cream and eggs. Cover tortillas with sauce and sprinkle with cheddar cheese. Bake for 30 minutes at 350degrees. Makes 8 enchiladas


Guacamole Ole'

4 ripe avocados, mashed

1/2 jar Rio Verde Tomatillo Salsa I

small onion, diced fin

1 clove garlic minced

Juice of I lime or 1/2. lemon

Salt and pepper to taste

Combine all ingredients and mix well. Chill for 2 hours covered. Serve with chips or vegetables. Makes about 4 cups


Peachy Pork Tenderloin

2 cups pineapple juice

1 tablespoon Worcestershire sauce

1 teaspoon lemon pepper

2 pounds pork tenderloin

1 pound red potatoes

1 pound carrots

1 jar Papago Peach Salsa 1/2 cup dark brown sugar

Marinate pork in first three ingredients (in refrigerator) for at least 2 hours. (12 to 18 hours is best). Roast tenderloin, carrots and potatoes in marinade for 30 minutes at 350degrees. After 30 minutes add 1/2 jar Papago Peach Salsa and dark brown degrees. Slice into medallions and serve with more Papago Peach Salsa drizzled over each serving. Serves 4 to 6


Paradise Pineapple Shrimp Quesadilla

12 med. cooked shrimp, sliced lengthwise

6-8 inch flour or whole wheat tortillas

1/2 pound shredded cheese (Jack, cheddar or asiago

2 small avocados, sliced

1 jar Paradise Pineapple Salsa

Fresh cilantro

Vegetable oil for cooking

On one half of each tortilla, layer the cheese, shrimp, avocado and some cilantro. Moisten the edges, fold the tortilla in half and press to seal. Grill the tortillas on each side in a hot skillet until the cheese melts. Cut the Quesadilla into wedges and serve with a generous helping of Paradise Pineapple Salsa. Serves 6


Bisbee Loaf

3 pounds lean ground beef

4 carrots, coarsely chopped

1 red, yellow or green pepper,

1/2 red onion, chopped

1/2 jar Bisbee Barbeque Sauce

1/4cup Italian bread crumb

Salt and Pepper to taste

Mix all the ingredients together; put in large loaf pan or 3 small loaf pans. Bake 1hour at 350degree