Cuisine
International dishes from around the globe.
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Salsa Verde
The star ingredient in Salsa Verde is the tomatillo. Similar in appearance to a small green tomato (once their paper-like husk is removed), however with a quite different flavor. The tomatillo has a mild, almost citrus like flavor. They are great to cook with since they don’t need to be peeled or seeded. Salsa Verde is as prominent in Mexican cooking as tomato sauce is to Italian cuisine.
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Southwest Ranch Dressing
This Southwest Ranch Dressing is amazing. Trust me and make it.
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Chicken Salad with Avocado & Cilantro {in a Taco Salad Shell}
Half of our motivation to roast a whole chicken each week is for the leftover cooked chicken and the makings of homemade chicken broth. The other half this week was to find an excuse to make Tortilla Crispy Taco Salad Shells….again. And so the Chicken Salad with Avocado & Cilantro Taco Salad was born.
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Mexican Green Bean & Potato Salad
If you can kick up a basic Roast Chicken recipe simply by changing the seasonings, why can’t you kick up your favorite potato salad the same way? Okay, that was a rhetorical question since clearly I have already done that, thus this post. However, every time one of those little light bulbs go off I feel the need to share.
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Bodacious Roast Chicken {Mexican Style}
We, like most families, go through “What’s for Dinner” ruts from time to time. Last week frankly was a bit of a challenge. Thank goodness our Ahi Tuna Salad with the amazing Creamy Avocado Cilantro Lime Vinaigrette came through at the end. And it’s funny because that salad never really knew where it was headed until the very last minute. Besides the dressing, the other ingredient that stood out was the baked tortilla shell. And so we decided that Taco Salads were in our near future. To be exact, we agreed Roast Chicken {Mexican Style} on Tuesday and Chicken Taco Salads on Wednesday. Looks like it’s going to be a good week!!
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Salted Caramel {Ancho Chili} Mocha Latte
Salted Caramel Ancho Chili Mocha. This is for all my Starbuck’s loving friends. Never got out of my pj’s (okay I know….most of you go to Starbuck’s drive-thru in your jammies too), but I didn’t have to open the garage door….which meant I didn’t wake any sleeping babies (in my case Shelby and Lilah)….you see where I’m headed.
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Miso Soup with Poached Egg {Share the Love}
What started one day as a “What’s for Dinner?” conversation at the office turned into a mission to make homemade Miso Soup and ultimately an ingredient split. And so that evening I did my usual research: scan the Internet for the most striking Miso Soup images first, read multiple recipes second.
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Chicken Parmesan {Share the Love}
Chicken Parmesan over pasta makes me comfortable and happy. Today I delivered it to a friend with hopes it does the same for her :) Chicken breasts, lightly breaded, pan browned, topped with a basic tomato sauce, mozzarella & Parmesan cheese. Easy comfort.
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Basic Tomato Sauce
There are a few prepackaged pantry staples I can’t live without. Canned tomatoes would definitely be one of them (at least until I learn how to can fresh tomatoes next summer). And once I learned how to make a Basic Tomato Sauce from scratch, dried pasta became another pantry staple we always have on hand. This sauce is intended to be ‘basic’ and is a wonderful base to build upon.
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Triple Olive Tapenade {with Roasted Red Pepper}
Leftover olives…what to do? what to do? A quick search found this fabulous tapenade recipe by Former Chef. The recipe calls for kalamata, green, and Californa ripe olives but you can use any combination you have on hand. The ripe olives add a nice balance to the punchy kalamatas. You’ll also want to add roasted red pepper. These can be bought in a jar but roasting them at home is super easy.
