I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
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Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix
Somehow, we seem to always have a conflict with a having timely Cinco de Mayo feast. This year, my son has his Swim Club Dinner Dance (at an Italian restaurant, by the way), so, we had our feast early. This way, there is also time to have a second feast. Good planning, right?
This quick and easy, crowd-pleasing dish was perfect for our early Cinco de Mayo celebration. It would be perfect for a Mexican-inspired weeknight meal any other day of the year too. We enjoyed it with chips and guacamole, of course. 😉
This recipe was adapted from Epicurious.com, contributed by Anna Stockwell. I reduced the oven temperature, and increased the proportions as well as the pan size. Great.
- Yield: 6 to 8 servings
- Total Time: 30 minutes
- 1 1/2 tablespoons canola oil
- 1 large yellow onion, chopped
- 6 garlic cloves, finely chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 24 oz (1 1/2 jars) medium red salsa (I used Trader Joe’s Garlic Chipotle Salsa)
- 3/4 cup sour cream
- 6 corn tortillas, torn into quarters
- 6 cups shredded cooked chicken (from 1 rotisserie chicken)
- 1 to 2 cans (15.5-ounce each) black beans, drained, rinsed (I used 1 1/2 cans)
- 1 1/2 cups shredded Mexican cheese blend
- cilantro, for garnish, optional
- Preheat oven to 425°F, preferably on convection.
- Combine salsa, sour cream, and 6 T water in a large bowl; stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated.
- Heat oil in a 12″ ovenproof skillet over medium. (I used cast iron.)
- Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to the chicken and bean mixture; reserve hot skillet. Fold to incorporate evenly.
- Return mixture to reserved skillet and transfer to preheated oven until warmed through, about 5 minutes. Mixture should be bubbling on the edges.
- Remove skillet from the oven. Sprinkle cheese evenly over the top.
- Return skillet to oven and bake until cheese is lightly browned, melted and bubbling, about 7 to 10 minutes.
- Top with cilantro, if desired.
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Posted in Casserole, Chicken (Poultry), Holiday, Quick, Recipes
Tags: black beans, chicken, cilantro, cinco de mayo, corn tortillas, dinner, easy, enchiladas, kid-friendly dinner, Mexican, quick, rotisserie chicken, salsa, sour cream
Similar to my summer vegetable gratin post, this dish also incorporates a complete “CSA box” – plus salmon. It was a light and fresh meal. The salsa was absolutely delicious. I was inspired to make it when I received all of these beautiful tomatoes in my box.
We ate it with roasted beets and red potatoes, also from my CSA box, of course. 🙂
This dish was adapted from the New York Times, contributed by Mark Bittman. I used on half of a small red onion instead of a white onion, my mixed tomatoes from my CSA share, a home-grown jalapeño, and the juice of 1 lime in the salsa. Bittman notes that grilled, broiled, roasted, or even steamed salmon (or other types of fish such as halibut or swordfish) would work equally well.
This dish is so colorful it might just be dinner party worthy too. Ready in 30 minutes makes it extra-fabulous.
Yield: 3-4 servings
- 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, or a pint of mixed cherry tomatoes, diced (and cored if large)
- ½ large white or red onion, peeled and minced
- ¼ habanero or 1/2 jalapeño chili, stemmed, seeded and minced, or to taste
- ½ cup roughly chopped cilantro or flat-leaf parsley leaves
- juice of 1 or 2 limes, to taste
- freshly ground pepper and coarse salt to taste
- 1 salmon fillet, about 1 1/2 pounds, preferably with skin on (can substitute halibut or swordfish)
- 2 tablespoons neutral oil, like corn or canola
- Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
- Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside. (Salsa can be made up to one hour ahead of time.)
- Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don’t worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes.
- Allow to rest for a minute or so, then remove skin, if desired. Turn over and serve, topped with salsa or passing salsa at the table.
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Posted in Grilling, Quick, Recipes, Sauces, Seafood
Tags: broiled, cilantro, dinner, fish, grilled, halibut, jalapeños, red onion, roasted, salmon, salsa, steamed, swordfish, tomatoes
This dish was a healthy and light dinner. With the salsa made in advance, it was very quick to put together as well. I LOVE tangy tomatillos and they are wonderful in this mild salsa. I assembled the tacos for my family, but next time I will let everyone assemble their own…. we had such varied preferences for the toppings. I liked all of them- with extra salsa, my husband would have skipped the crunchy celery, and my son would have used minimal tomatillo salsa. My daughter passed on the shrimp! This recipe was adapted from Food and Wine, contributed by Tim Byres.
We ate them as part of a special meal to celebrate the completion of the first full week of school; our appetizer was guacamole with tortilla chips, our sides were rice and refried beans, and our special celebratory dessert was Biscoff crunch and swirl vanilla bean ice cream. We ate outside and rehashed our week! 🙂
- 1/2 pound tomatillos—husked, rinsed and quartered
- 1/2 small onion, quartered
- 1 jalapeño, seeded and chopped
- 3 garlic cloves
- Kosher salt
- Freshly black pepper
- 1/4 cup finely chopped cilantro
- 2 celery ribs, thinly sliced crosswise
- 1 T fresh lime juice (about 1/2 a lime)
- 1 1/4 pounds medium shrimp (about 36), shelled and deveined
- Twelve 6-inch bamboo skewers, soaked in water for 30 minutes (or metal skewers)
- Extra-virgin olive oil, for brushing
- 8 to 12 corn tortillas, warmed
- Shredded green cabbage and parsley leaves, for serving
- Sour cream, if desired, for serving
- In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender or food processor.
- Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender or food processor and let cool completely. Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
- Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper. Set aside.
- Combine the cabbage and parsley. Set aside.
- Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, sour cream, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.
One Year Ago: Back to School Blondies
Posted in Grilling, Recipes, Sauces, Shrimp, Tacos
Tags: cabbage, celery, cilantro, dinner, jalapeño, kid-friendly dinner, Mexican, parsley, salsa, Tacos, tomatillos
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I used the huge bunches of basil and parsley from my CSA share to make salsa verde to dress the beautiful red and yellow potatoes also from my CSA share. I love perfect recipes. 🙂 This recipe was adapted from Everyday Food, via The Golden Earthworm Farm. We ate it as part of a lovely summer meal (outside by candlelight! ) with grilled eggplant sandwiches
. The feta cheese in the sandwiches worked really well with these flavors. Perfect!
- 3 cups mixed fresh herbs, such as basil, parsley, and cilantro (I used basil and parsley)
- 3 garlic cloves
- 2 teaspoons red wine vinegar
- 3 tablespoons capers, rinsed and drained
- 4 anchovy fillets
- 3/4 cup extra-virgin olive oil
- Coarse salt and ground pepper
- small red or yellow potatoes, cut into bite-size pieces
- In a food processor, combine herbs, garlic, and vinegar; then add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.
- Cook potatoes in salted, boiling water until tender, about 15 minutes.
- Combine warm potatoes with salsa verde, to taste. (I used about 1/4 cup for approximately 1 quart of potatoes.)
Ideas for Using Additional Salsa Verde:
– Toss with steamed beans.
– Mix with crumbled feta and serve on crostini or crackers.
– Spoon over thinly sliced grilled skirt steak.
– Drizzle on baked salmon or shrimp.
– Use as a sandwich spread.
– Stir into drained and rinsed canned black beans.
– Add to scrambled eggs on toast.
Posted in Appetizers, Quick, Recipes, Sauces, Sides, Vegetarian
Tags: anchovies, basil, capers, Central American, cilantro, parsley, potatoes, salsa, salsa verde, South American, vegetarian
I always request that my husband make Huevos Rancheros on Mother’s Day – is that weird? It makes sense for us because my husband is an expert at preparing eggs- his weekly Saturday morning special, and we love Mexican food. I also love breakfast for dinner. This is his favorite recipe, adapted from gourmet.com. This is officially my first guest post! My husband prepared this dish while I posted on thebrookcook and played “fairies camping” with our daughter. 🙂 He prepared a fried egg (to order) for me, with extra salsa, while he and my son had their eggs scrambled with queso fresco. The salsa was terrific.
I had a lovely and mellow Mother’s Day with my husband and our kids. After the kids’ swimming practice in the morning, we went out for breakfast and then to the farmer’s market in Port Jefferson where we got some gorgeous artisan bread and herb plants for our garden.
We had a picnic lunch in a beautiful nature preserve near our house, Avalon Park. My husband has been running on the trails in the woods and wanted to show us a “fairy house” that he discovered at the base of a tree- complete with an outside table & chairs, swing set, and clothesline. Sweet. In the evening, after a celebratory margarita, we enjoyed this dish for dinner. Happy Mother’s Day!
Yield: Serves 4
- 6 tablespoons vegtable oil
- 8 (5-inch) corn tortillas
- 2 (14- to 15-oz) cans whole tomatoes in juice
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro plus additional for sprinkling
- 1 tablespoon chopped canned chipotle chiles in adobo
- 2+ garlic cloves, coarsely chopped
- 1 teaspoon salt
- 8 large eggs (or 2 per person)
- avocado & crumbled queso fresco, for serving, optional
Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa. Sprinkle with cilantro. Garnish with crumbled queso fresco and avocado, if using.
NOTE: If concerned about salmonella, you may want to fully cook the egg yolks.
Posted in Holiday, Quick, Recipes, The Piggy Pancake (Breakfast), Vegetarian
Tags: breakfast, eggs, kid-friendly dinner, Mexican, Mother's Day, salsa, vegetarian
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This is an AMAZING salsa. I made it as a topping for No-Bake Vegetarian Enchiladas, but it would be great for any dish with Mexican flavors. We need to make it for our next taco night- even though roasting and charring the vegetables set off my smoke detector! The results were worth it. 🙂 This recipe is from Food and Wine, contributed by Josef Centeno.
- 2 tomatillos, husked and rinsed
- 1 medium tomato (I used 2)
- 1/2 medium onion
- 1 serrano chile, stemmed
- 1 tablespoon extra-virgin olive oil
- 2 large dried chipotle chiles, stemmed and seeded
- Hot water
- 1 cup lightly packed cilantro
- 3 tablespoons fresh lime juice
- Kosher salt
1. Preheat the oven to 500°. On a baking sheet, toss the tomatillos, tomato, onion and serrano with the oil. Roast for 10 minutes, until the vegetables are browned in spots and softened slightly. Let cool, then chop.
2. Meanwhile, in a bowl, cover the chipotles with hot water and let stand until softened, 15 minutes. Transfer the chiles and 1/4 cup of their liquid to a food processor and puree.
3. Add the chopped vegetables to the processor and pulse until the salsa is nearly smooth. Add the cilantro and lime juice and pulse until the cilantro is minced. Season the salsa with salt, transfer to a bowl and serve.
Posted in Appetizers, Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: chipotle, chipotle chiles, cilantro, limes, Mexican, salsa, serrano chiles, tomatillos, tomatoes, vegetarian
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