Tuesday, March 13, 2012

El Hambre no Encuentra Peros al Condimento

When one is hungry everything tastes good.

After fighting off the cold/flu that kicked my butt and sent me to bed by about 5:00 everyday for two weeks, I finally got my groove back last week and cooked a few yummy things. 

I popped over the Sabor Latino supermarket because after eating like a bird for two weeks I was craving Mexican food. 
stuff 226 stuff 230 I picked up some tomatillos and Serrano peppers to make salsa verde. Here’s the recipe…
Ingredients
1 lb. tomatillos, husks removed 
1 chopped white onion
1 chopped green onion
2 teaspoons Serrano peppers, minced
1 cup chicken stock
salt and pepper to taste

Directions
1.  SautĂ© onion in large skillet until soft.
2.  Cook tomatillos in boiling, salted water for 2-3 minutes, then puree in blender.
3.  Add green onions to skillet just before regular onions are ready.
4.  Combine all ingredients in a saucepan and simmer for 20 minutes.
Most of the salsa verde recipes call for jalapenos or Anaheims, but I like it a bit spicier.  Serranos are pretty spicy, so I removed most of the seeds, just adding a few for a kick. 

salsa verde


After a few nights of tacos smothered in this stuff, I had about a cup left.  I found an interesting recipe in Rachel Ray’s Everyday magazine.  I tweaked it a bit and came up with this…
Chicken with Creamy Salsa Verde
Ingredients
2  large chicken breasts (skinless/boneless)
1 Tbsp olive oil
1 cup salsa verde
1/4 cup Fage Greek yogurt, 0% fat
cilantro and lime wedges for serving

Directions
1.  Butterfly cut the chicken breasts, but cut all the way through leaving 4 thin pieces.  Cover in saran wrap, and using a meat mallet pound each piece to thin.  Season both sides with salt and pepper.
2.  Heat olive oil in a skillet over medium-high heat.
3.  Cook chicken until golden brown, 2-3 minutes on each side.  The thinner it is, the faster it cooks.
4.  Place chicken on a plate and keep warm.
5.  Reduce heat on skillet and add salsa.  Stir constantly for about 2 minutes. 
6.  Remove from heat and stir in the Greek yogurt until thoroughly mixed.
7.  Return chicken to the pan, cover, and heat over low for 2-3 minutes before serving.
stuff 393I served it with rice and black beans.  It was SOOO good.  The yogurt changed up the flavor of the salsa just a bit that it tasted new again, even after eating it for a week. 

8 comments:

  1. That's the thing isn't it. Having a base that can be tweaked such it does a flip.
    I will say this though. Cooking for one can be very disheartening. Not the 'one' bit, no that's grand ta very much. But that you cannot really cook for one. In fact you cannot really cook for two. You need enough for three servings to get the goodness out of many dishes. This lends itself to turkey five days after Christmas syndrome, where you cannot renew the stuff were you eat it upside-down with one leg round your neck.

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  2. @vince - that's the truth! When I cook something I need to plan on eating it for 3-4 more meals so it had better be good. Most of time the leftovers aren't nearly as good as the meal.

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  3. The chicken recipe sounds delish!

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  4. @bd - me too! We are both lucky where we live that we can find good Mexican food. When I lived on the east coast the places that were billed as Mexican were nothing more than glorified taco bell...yuck!

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  5. Now there's a question. What exactly outside of coriander, chilli and lime would you call Mexican.

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  6. @vince - tomatillos/salsa verde are a staple of Mexican food. Of course the Greek yogurt and prep are not authentic, but the flavors certainly are. We could call it "fusion"?!?! :)

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  7. Hi Kimberly,

    My name is Roberta and I’m writing to you on behalf of FAGE. I came across your recipe for Chicken with Creamy Salsa Verde and would love to add it to our FAGE Community Cookbook (http://www.fageusa.com/recipes/)! In case you’re not familiar with it, our cookbook is a place where FAGE-lovers can find a wide variety of recipes that incorporate our Plain Extraordinary yogurt.

    Do we have your permission to upload your recipe to the cookbook? The recipe will be fully attributed to you, and we will link back to your site.

    Should you find this to be something that you are interested in or if you have any questions please contact me at rlantigua@mullen.com. We look forward to hearing from you soon!

    Thanks,
    Roberta on Behalf of FAGE

    ReplyDelete