Pan Fried Chicken

This was pretty good. Wasn’t among my favorites, but tasty. It was also very low in calories and healthy- really loved the fresh feel. The chicken just had a spice rub on it and was fried in the cast iron. The salad is pickled shallot and charm tomatoes. And simple garlic butter roasted corn on the cob. Hot sauce mixed with sour cream made an extra little spice for the chicken too. A very summer dish!


Foods and Friends

So I made a couple of really good Blue Apron dishes recently. Chicken with tomatillo salsa and Mexican tortas. Both were really good!

My good friends from college, Katie and Jess, are arriving today for a girls weekend. I think I went a little overboard on the food but definitely excited for their company!

Have a good weekend friends!


Restaurant Salsa/Sauce

J and I frequent Chipotle every now and then. They have the best salsa for putting on burritos and such. Since I can’t just waltz in there and buy a big ‘ol tub of that stuff, I had to create my own version.

Seemed like people were putting tomatillos in their salsa, so I copied that idea. My mom went out west this summer and brought me back a pepper wreath. So we plucked a few off that to make this salsa too. So here’s what ya do to make this tasty sauce/salsa. We dip chips in it and also put it in tacos and burritos.

First you need 4 or 5 tomatillos. You pull the husks off them and the hard stem. Throw them whole into a sauce pan with 2 cups of water. Then you get some chiles. I clipped a few off the wreath mom gave me and also supplemented with these mexican chiles from the grocery store. Maybe 6 of these small little chiles or so. I just kinda guess. You don’t put the stem in, but you do want the seeds. So what I do is use kitchen scissors and clip them into tiny slices over the pan. The strips and seeds will fall in.

Next, you will bring the tomatillos and peppers to a boil and then simmer for about 7-8 minutes until the tomatillos are quite tender and change color a bit.

While the tomatillos/peppers are simmering, into a food processor you put in 2 tablespoons of lime juice, however much garlic you want (I put a half a head into mine- but that’s all preference), 1 tablespoon of siracha or your hot sauce of choice, and about 1/4 tsp of cumin.

When the tomatillos are done, take a slotted spoon and pull out the tomatillos and peppers. They will go into the food processor as well. Reserve your cooking liquid just in case you want to add a little water to thin out your salsa later. Personally, I never do. I like the consistency without it.

Blend up all the ingredients and then add salt to taste. Pour the salsa into a bowl or container and chill for at least an hour. You can make it ahead of time. We’ve also put it in the freezer to use later and both ways are wonderful.

Here’s what it turns out like in the end. It makes a great sauce on things or just with chips for dipping. 🙂