Of allll the yummy pasta salads that have passed through my kitchen lately (and the list is plentiful), this Asian Pasta Salad ranks toward the top of the list. I had containers packed with a variety of pasta salads in my fridge and this is the one I finished first.Read More
Summer is approaching, yay! I always get giddy this time of year when I begin anticipating pool parties and lunches in the back yard and fresh vegetables. Summer weather is great, but I looooove summer food. It's the best. I have so many favorite types of food that I enjoy eating..Read More
A few months ago I was across the world in Uganda for a missions trip. On one of the last days we were there, we wandered into a grocery store. We didn't need groceries, but we were mostly just curious about what types of products one can find in an African grocery store.Read More
Do you know those recipes in your dinner rotation that never fail? Cilantro Lime Chicken made in the slow cooker is one of those recipes for me. It takes almost no time to prep this easy dinner and my crock pot does all the work! The end result is a spicy (feel free to keep it on the mild side..Read More
My sweet niece Emma hugs me tightly every time I bring this salad to a family gathering. It may as well have alcohol in it because it makes everyone giddy and excited. This is the salad that everyone swoons over at parties.Read More
Twenty-four hours from now we will be ON THE ROAD. Our house is buzzing with excitement. And dust bunnies. Packing up the RV is our main priority. Cleaning the dust bunnies that we've stirred up will be put on hold until our return.Read More
Let's hear it for Saturday night! This week was nuts. Good nuts and crazy nuts. The food detailed in this post has nothing to do with nuts.
This week we bid farewell to Elijah's second grade year, we celebrated Sammy's fifth (holy cow, fifth) birthday, Dan left for a DC trip,Read More
Today was awesome! Sammy and I were supposed to go to Elijah's 1st grade Track and Field Day, but it got rained out. That was a bummer, but the result was a day spent with my sweet almost-four-year-old Sammy. He loves his mama so much and I love him back even more. We did tons of playing, reading and tickling.Read More
It seems like just about every week in the spring/summer there is an opportunity to throw together a quick salad for something or another. A birthday party, holiday gathering, play date. My stepmom sent me this recipe a few weeks ago and I've had it sitting on my kitchen counter because I knew I'd be making it soon!Read More
My boys and I are smack in the middle of what I call getting back into the groove. I am consistently (freakishly, perhaps) putting the little boys to bed at ridiculously early times each evening and feeding them food that is healthier than anything they have seen in months.Read More
We are coming off a weekend that has left us totally exhausted yet totally happy. We spent our first weekend this season at the dropzone as a family (in the, yes, freezing cold). It was so nice to see our friends again and to spend time away from the city. We love our "second home," as our boys call our trailer life in the country.Read More
This is going to be your new favorite sauce - you can add it to grilled meats, dunk your chips into it or slather it on a burger! Loaded with flavor and fresh ingredients, this Creamy Green Chile and Avocado Sauce is definitely blending together. Grill up the main ingredients for a quick turn around for your enjoyment.
I need to make more sauces, I've decided. I've fallen madly in love with pesto over the past year, and I've prepared a few delicious sauces to accompany pork. I want to explore more, though. Sauces, like salsas, are incredibly versatile. I love being creative and combining two foods that don't sound like they would taste good together, but actually do.
My husband and I made this green chile-avocado sauce and served it with chicken a few nights ago. It was a great match! Very fresh, flavorful and pretty. When I make it again I'll add more spice, but that's my own issue. In my opinion, everything should have more spice. For example Shrimp, shrimp is ALWAYS better with a little bit of a kick. Check out this Spicy Shrimp Pasta if you are looking for dinner with a punch!
Thread onto four skewers:
1 firm Hass avocado, quartered, pitted and skin left on for grilling; peel before processing
1 small onion, quartered
2 tomatillos, husked, cored and halved
4 garlic cloves, peeled
1 jalapeno pepper, stemmed, seeded and quartered (next time I'll use 2-3)
1 poblano chile, stemmed, seeded and quartered
Brush with olive oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes. Let cool slightly.
Remove ingredients from skewers and transfer to a food processor. Don't forget to remove the peels from the avocados!
1/4 cup cilantro leaves
1/4 cup water
2 tablespoons fresh lime juice
Process until smooth and season with salt.
Serve with grilled chicken. Refrigerate in airtight container for up to 2 days. Delish! Grilling season is finally here!
Total delicious, Mexican yumminess. Lots of chicken in a creamy salsa verde that’s full on flavor with melted cheese on top. Fresh cilantro finishes the recipe. The proof is in the YUM!
I should have been born Mexican. Mexican food and drink make me swoon and salivate. Tortillas, cheese, beans, salsa, tequila, hot peppers. I could bathe in the above ingredients for weeks on end.
I am constantly scanning cookbooks, magazines and the internet for new Mexican concoctions. I found this Salsa Verde Enchilada recipe in Good Housekeeping and instantly adored it because it was Mexican and because it was unique. Using meat from rotisserie chickens? Brilliant! Why didn't I think of that? Have you ever started eating one of those chickens and ended up finishing the entire thing? Yeah, me either.
This recipe makes a total of 16 enchiladas in 2 separate baking dishes, so halve the recipe if you wish.
Remove the meat from 2 rotisserie chickens and coarsely shred it. Place the shredded meat in a medium bowl, discarding the skin and bones.
Evenly coat the chicken with 1/2 cup salsa verde.
Preheat your oven to 350 degrees F and grease two 9x13 baking dishes.
Place in a large skillet:
Two 16-oz. jars salsa verde (minus the 1/2 cup that was mixed in with the chicken)
6 green onions, thinly sliced
1/4 cup fresh lime juice
Heat to boiling over medium-high heat. Boil for 2 minutes, stirring occasionally.
Stir in 2 tablespoons of fresh, chopped cilantro and reduce the heat to low.
With tongs, place 1 tortilla in the salsa verde mixture, coating it completely. Heat it for 10 seconds and place it on a sheet of waxed paper. Top with about 1/3 cup of the chicken mixture, and roll up the tortilla.
Place it, seam side down, in the baking dish and repeat with the remaining tortillas and chicken, arranging 8 tortillas in each dish.
Add to the remaining salsa verde mixture:
8 oz. sour cream
1/2 cup chicken broth
Stir and spoon the mixture over the filled tortillas.
Cover the baking dishes with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and sprinkle the enchiladas in each dish with 4 oz. shredded Mexican cheese and fresh cilantro. Bake for 5 more minutes.
Total delicious, Mexican yumminess! For another great Mexican recipe check out my Chicken Enchilada Bake. Delicious food, easy prep!