This delicious chili is ready in less than half an hour containing simple ingredients from your pantry for a quick, warming bowl of comfort after a day of playing in a Winter Wonderland.
Showing posts with label #salsaverde. Show all posts
Showing posts with label #salsaverde. Show all posts
Saturday, February 19, 2022
Chicken Chili Verde and the Weekly Menu #SoupSaturdaySwappers
Sunday, January 9, 2022
Huevos Rancheros Verde #SundayFunday
Huevos Rancheros translates to Ranch Style Eggs. This is a breakfast commonly served to ranch hands in Mexico to help them power through busy, active days. I am sharing a lightened up version that is just as delicious but better suited for a less busy lifestyle and career.
The Sunday Funday Bloggers are sharing Egg recipes today......
Tuesday, May 1, 2018
Tomatilla and Avocado Salsa #KitchenMatrixCookingProject
Today's choice of recipes for our Kitchen Matrix Cooking Project worked out perfectly for me. I am currently involved in the Brunch Week event and one of the recipes I had planned was Huevo Ranchero Cups.
These neat little tortilla cups filled with homemade refried beans, cheese and eggs are made even more delicious with the addition of some salsa.
When Cam, of Culinary Adventures with Camilla, chose the section of the Kitchen Matrix Cookbook titled "Salsa +12 ways", I knew that I wanted to incorporate it into my Brunch Week recipe.
Imagine my delight when I saw that author, Mark Bittman, had a recipe for Chopped Salsa that included all the same ingredients that were in the Huevos Rancheros Cups. I LOVE when life works out that way.
These neat little tortilla cups filled with homemade refried beans, cheese and eggs are made even more delicious with the addition of some salsa.
When Cam, of Culinary Adventures with Camilla, chose the section of the Kitchen Matrix Cookbook titled "Salsa +12 ways", I knew that I wanted to incorporate it into my Brunch Week recipe.
Imagine my delight when I saw that author, Mark Bittman, had a recipe for Chopped Salsa that included all the same ingredients that were in the Huevos Rancheros Cups. I LOVE when life works out that way.
This salsa is delicious!! I ladled extra onto my Huevos Rancheros. The rest was enjoyed another day with Tortilla Chips and a Hibiscus Margarita. Stay tuned for that recipe coming soon.
Let's take a look at what other salsa's are being shared today........
Tomatillo and Avocado Salsa
This tangy salsa is the perfect topping for the Huevos Rancheros Cups that can be found on this blog. It is also delicious as a snack with chips or served with grilled chicken breasts.
ingredients:
2-3 Tomatillos, husked, washed and diced
1 Poblano chile, seeded and diced
1 avocado, diced
1/2 small red onion, diced
juice of 1/2 lime
chopped cilantro, to taste
salt and pepper, to taste
instructions:
Combine all ingredients in a small bowl. Let set for 15 minutes before serving to allow flavors to meld.
notes
This recipe was inspired by The Kitchen Matrix Cookbook
Property of A Day in the Life on the Farm
Created using The Recipes Generator
Wednesday, June 28, 2017
Grilled Salsa Verde #CookoutWeek
Welcome to Day 3 of Cookout Week where we are sharing our favorite picnic, potluck, cookout and bbq recipes all week long. The ladies of The PinterTest Kitchen have gathered over 40 bloggers to participate in this great event. They have also arranged for a fantastic giveaway for our readers valued at over $400. You can learn all about the great prizes and enter to win by going to my Welcome Post.
Yesterday I shared this amazing recipe for Grilled Honey Lime Chicken Fajitas. When I made this dish I topped the Fajitas with a smoky, spicy Grilled Salsa Verde that I am sharing with you today and a wonderful Grilled Corn Salad that I will be sharing with you tomorrow.
I started out by grilling up some wonderful fresh veggies to put into this salsa. I had some sweet Vidalia Onion that I slice and put into a grill pan.
And some Tomatillos, Poblano Peppers and a Jalapeno Pepper that I tossed with olive oil, salt and pepper and placed right onto the grill grates to soften and char. I got the idea for this salsa from one for Roasted Salsa Verde found in Cuisine at Home. I adjusted the amounts and the ingredients to meet our tastes and used the grill instead of the oven for roasting.
I ended up with this vibrant and beautiful salsa that brought some brightness and heat to the fajitas. This salsa is also delicious with chips and can be used in any dish that you enjoy with red salsa. This salsa lasts for 2 weeks in the refrigerator and could be preserved canning it using the water bath technique for longer shelf life.
I know that you will enjoy this vibrant, bright and delicious salsa and I know you will find other recipes that you can't wait to try following this recipe.
Grilled Salsa Verde
adapted from Cuisine at Home
5 Tomatillos, husked
3 Poblano Chiles
4 (1/4") slices of Sweet Onion
1 Jalapeno pepper
1 T. olive oil
salt and pepper to taste
3 garlic cloves, peeled
1 handful cilantro leaves
juice of 1/2 a lime
1 t. sugar + more to taste
Toss the tomatillos, poblanos, onions and jalapeno in the olive oil and season with salt and pepper. Place on a grill over med high heat and grill until charred and softened. You may wish to use a grill pan for the onions so they don't fall through the grates.
Remove from grill and remove the charred, waxy skin from the peppers. Place the tomatillos, peppers, and onion into the bowl of a food processor. Add the garlic, cilantro. 1 t. sugar and lime juice. Puree to desired consistency, adding water if salsa is too thick. Taste and season with additional sugar and salt if desired. Print Recipe
More Cookout Creations
Friday, October 7, 2016
Mexican Braised Pumpkin with Pork #PumpkinWeek
Here it is the final day of Pumpkin Week. Boy, that sure went fast. So many terrific recipes in such a short amount of time. I can't wait to try some of them. I have been drooling all over my computer since this started.
On the final days of Pumpkin Week 2014, I shared some Pumpkin Spice Cookie Blossoms and a Pumpkin Pie Martini. Last year, I finished off with these adorable Pot Pies served up in a Pumpkin Shell.
Today, I am sharing a recipe from one of my favorite chefs when I am looking to make Mexican, Rick Bayless. This recipe comes from Rick Bayless's Mexian Kitchen. Rick's recipes contain a lot of steps because each sauce is homemade and fresh. You can shorten the process, as I did here, by using store bought sauces or using sauces that you have made previously and canned.
In this instance, I used jarred tomatillo sauce instead of using the directions provided in the recipe and just deleted that step and those ingredients used in that step. I used a pound of pork stew meat because this was served as a main course for our dinner one evening with a side of rice and corn tortillas.
This is a perfect recipe for those days when you want to relax and putt around in the kitchen. I put an audible book on and started prepping.
Place tomatoes in a heat proof baking pan and place under a hot broiler for 5 minutes per side, until charred. Cool and then roughly chop, collecting the juices. Set aside.
Place the pumpkin in a 9x9" baking pan. Heat the olive oil over med high heat in a heavy skillet, I used cast iron. Season the pork with salt and pepper and sear it in the hot oil until browned, about 10 minutes. Remove the pork, leaving any oil and drippings in the skillet, and nestle it in with the pumpkin.
Return the skillet to the heat and add the onions. Cook and stir the onions until soft and caramelized, about 10 minutes. Add the tomatoes with their juices and the salsa verde to the skillet. Bring to a boil, reduce the heat and simmer until thickened and reduced. I let it cook while the oven preheated, about 15 minutes. Stir in the water, taste and season with salt and sugar, if desired.
Pour the sauce over the pork and pumpkin. Cover tightly with aluminum foil and bake in a preheated 400* oven for 45 minutes. Remove the foil and bake for an additional 15 minutes. Print Recipe
On the final days of Pumpkin Week 2014, I shared some Pumpkin Spice Cookie Blossoms and a Pumpkin Pie Martini. Last year, I finished off with these adorable Pot Pies served up in a Pumpkin Shell.
Today, I am sharing a recipe from one of my favorite chefs when I am looking to make Mexican, Rick Bayless. This recipe comes from Rick Bayless's Mexian Kitchen. Rick's recipes contain a lot of steps because each sauce is homemade and fresh. You can shorten the process, as I did here, by using store bought sauces or using sauces that you have made previously and canned.
In this instance, I used jarred tomatillo sauce instead of using the directions provided in the recipe and just deleted that step and those ingredients used in that step. I used a pound of pork stew meat because this was served as a main course for our dinner one evening with a side of rice and corn tortillas.
This is a perfect recipe for those days when you want to relax and putt around in the kitchen. I put an audible book on and started prepping.
Cut the tomatoes in half and put them under the broiler to char.
Peeling and cubing the pumpkin was the most difficult part of this recipe.
This recipe seems to be more involved than it actually is.
Season your pork and sear it up in olive oil using a heavy skillet.
Add the seared meat to the baking dish holding the pumpkin.
Cook up the onions in the same skillet scraping up any browned pieces stuck to the bottom.
Coarsely chop the tomatoes and add to the skillet along with any of the juices.
Pour in the salsa verde.
Bring to a boil, reduce heat and let simmer until thickened and reduced.
Pour the sauce over the pork and pumpkin.
Cover tightly with aluminum foil.
Bake until pork is tender and cooked through, about 45 minutes.
Remove foil and cook for another 15 minutes.
This stew had the perfect amount of heat for my liking.
All of the heat came from the salsa verde that I had purchased.
You can add more heat if desired or you can buy a milder salsa verde if you like less heat.
This made a very satisfying, healthy and hearty dinner.
Mexican Braised Pumpkin with Pork
adapted from Rick Bayless's Mexican Kitchen
2 med tomatoes, halved
1 T. olive oil
1 lb. pork stew meat, trimmed
1 med onion, thinly sliced
1 (11 oz) jar salsa verde or tomatilla cooking sauce
1/4 c. water
salt and sugar to taste
4 c. peeled and seeded pumpkin, cut into 3/4" dice
Place tomatoes in a heat proof baking pan and place under a hot broiler for 5 minutes per side, until charred. Cool and then roughly chop, collecting the juices. Set aside.Place the pumpkin in a 9x9" baking pan. Heat the olive oil over med high heat in a heavy skillet, I used cast iron. Season the pork with salt and pepper and sear it in the hot oil until browned, about 10 minutes. Remove the pork, leaving any oil and drippings in the skillet, and nestle it in with the pumpkin.
Pour the sauce over the pork and pumpkin. Cover tightly with aluminum foil and bake in a preheated 400* oven for 45 minutes. Remove the foil and bake for an additional 15 minutes. Print Recipe
Our Final Creations for #PumpkinWeek
- Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
- Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
- Kabak Tatlisi from Culinary Adventures with Camilla
- Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
- Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
- Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
- Pumpkin Churros from The Redhead Baker
- Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
- Gluten Free Pumpkin Cornbread from Feeding Big
- Pumpkin Hummus from The Freshman Cook
- Pumpkin Madeleines from Family Around The Table
- Fall Festival Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
- Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
- Slow Cooker Pumpkin Spice Latte with Rum Chata from Hezzi-D's Books and Cooks
- Whipped Cinnamon Pumpkin Honey Butter from Making Miracles
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