Posts tagged salsa
Grilled Chicken Skewers with Tomatillo Salsa

I have been using my grill a ton lately. The weather has been so perfect for lazy summer dinners on the patio that I have been grilling almost everything I eat! This recipe is one of my favorites for summer dinners, grilled chicken topped with a bright and herby tomatillo salsa. If you have never worked with tomatillos before, prepare to have your tastebuds thrown into total shock! It's a fabulous topping for almost any protein, slathered on tacos or eaten as a dip with tortilla chips. One of the reasons I love tomatillos is that they bring an intense flavor to your dish without overpowering your tastebuds. Adding lime juice to the salsa enhances the tangy tomatillo flavor and makes it even more refreshing. 

 When you purchase your tomatillo's, you will want to pick a tomatillo that has it's outer husk in tact and is firm to the touch. 

I kept the seasoning on the chicken pretty simple so that the tomatillos could really shine in this dish. Make sure you cut your chicken into the same sized pieces so that they cook evenly. Another tip, make sure you leave a little space between each piece of chicken on your skewer. This will prevent the chicken from staying raw where the pieces get squished together. 

Enjoy this bright and healthy dish!! 

Grilled Chicken Skewers with Tomatillo Salsa

Makes 4 servings 

Tomatillo Salsa

  • 5 medium tomatillos, husks removed, rinsed and cut in half 
  • 1 yellow onion, roughly chopped 
  • 1 jalapeño, roughly chopped 
  • 1/2 lime, juiced 
  • 1/4 cup fresh cilantro, finely chopped 
  • 2 tablespoons olive oil
  • salt and pepper to taste 

Chicken Skewers

  • 1 pound chicken breasts, cut into bite sized pieces 
  • Small bamboo skewers, soaked in water
  • 2 tablespoons olive oil  
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder 
  • salt and pepper to taste

Instructions

For the salsa: Preheat oven to 400 degrees. On a baking sheet, place onions, jalapeño and tomatillos. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 10-15 minutes, or until tomatillos are soft. Place tomatillos, onions and jalapeño in a food processor and pulse until no longer chunky. Add in lime juice, cilantro and salt and pepper and blend to combine. Set aside. 

For the chicken: In a large bowl, toss chicken pieces with olive oil, spices and salt and pepper. Carefully thread 3 to 4 pieces of chicken ( more if you are using larger skewers) onto skewers and place on a hot grill or indoor grill pan heated to medium-high. Rotate chicken occasionally and cook until no longer pink. 

Serve chicken with tomatillo salsa. 

 

 

 

 

 

 

Fiesta Eggs Benedict

Brunch is hands down my favorite meal. I can eat my favorite sweet and savory foods in one sitting and still enjoy a cup of coffee with all of it! However, sometimes brunch can get a little heavy and if it's loaded with sugary items, I can feel hungry within an hour after eating.  That's where this satisfying take on eggs Benedict saves the day.

A crunchy whole grain English muffin is topped with creamy avocado, a poached egg and a fresh and spicy salsa. Sign me up!! 

Not only is it sooo easy to make (perfect if you're still recovering from the night before) but it's loaded with protein and healthy fats to keep you full and give you a boost of energy. Instead of a heavy and very fattening (not to mention a pain in the butt to make) hollandaise sauce, I use a fresh salsa to reduce calories and take advantage of summers produce. 

This recipe is definitely a make and serve dish as the English muffin will get soggy if you don't eat it soon! Enjoy!

Fiesta Eggs Benedict

Serves 4

Ingredients

  • 4 whole grain English muffins, cut in half 
  • 1 avocado, peeled, pit removed and smashed 
  • 8 eggs
  • 2 teaspoons apple cider vinegar
  • 1/2 cup salsa (store bought or fresh) 
  • 1/4 cup green onions, sliced 
  • salt and pepper to taste

Instructions

Toast English muffins and spread about one tablespoon of smashed avocado on each half. Season with salt and pepper and place two halves on each plate. Bring a small pot of water to a boil. Add in vinegar and give the water a stir with a spoon to create a swirling pot of water. One cracked egg at a time, slide cracked eggs into pot of water and let poach for about 3 minutes or until the whites are set. Remove from water using a slotted spoon and place a poached egg on each muffin half. Top with a spoonful of salsa and green onion. Serve immediately.

 

 

Vegan Tacos

Meatless Monday has been making a comeback in my kitchen! It has been great for my grocery budget and my stomach has appreciated the break as well! When I first started swapping out an animal based protein with a plant based source, I found that all I was making was pasta dishes and noodle bowls. It was great for the first month and then snoooooorre! Why I didn’t think about making a meatless taco sooner is beyond me. Vegan tacos are quite possibly the most delicious way to give Meatless Monday a try! Peppers, onions, refried beans, rice and seasoned tofu are topped off with endless combinations of crunchy toppings! Tofu is the perfect protein to pair with tacos as it soaks up all the yummy taco seasoning.

Give this vegan taco a try for Meatless Monday or really any day of the week you want a delish taco!! 

 

Vegan Tacos

Makes 8 tacos

Ingredients

  • 1 box crunchy taco shells
  • 1 can (14.5oz)low fat refried beans 
  • 1 cup basmati rice, rinsed 
  • 2 cups water 
  • 1 green pepper, cut into strips 
  • 1 yellow onion, thinly sliced 
  • 1 package extra firm tofu, cut into strips and blotted dry
  • 1 packet low sodium taco seasoning
  • salt and pepper to taste
  • Toppings: Shredded red cabbage, salsa, avocado, cilantro and tomato

Procedure

For the rice: Place rice and water in a pot and bring to a boil. Reduce heat to a simmer and cook until the water drops below the surface of the rice. Cover and remove from heat. 

For the tofu, pepper and onion: Heat a large skillet and add tofu strips.Cook until brown and hot. Add in taco seasoning as well as pepper and onion.Stir and cook until pepper is soft. 

To assemble: Heat taco shells according to package directions. Microwave beans in a bowl until hot. Assemble tacos as desired and top with your favorite toppings!

Tomatillo Salsa

Happy New Year everyone! Now that the holidays are over, many of us are resolving to make healthier choices in 2016. If you are one of those folks, go you! I love how the month of January brings a focus on making healthy nutrition choices. However, where allot of us (myself included) get stuck is finding the time to find new recipes and make fast healthy meals. Let me clue you in on a little trick I use that has helped me make healthy choices when I seriously felt like busting open the box of mac and cheese in my cabinet. It’s super easy, are you ready? 

Salsa. 

Yes, salsa is my go to put it on everything meal save. Put salsa on a piece of baked chicken, boil some brown rice and steam a veggie and presto! You have a zippy healthy meal for the whole family. If I am short on time, I buy a premade salsa. However use caution as many times store bought salsa can have huge amounts of sugar! That’s why I love to make my own salsa and store in the fridge.

Enter my tomatillo salsa. I love this salsa in the winter when tomatoes are mushy and flavorless. Tomatillos, or the Mexican husk tomato are fantastic in the winter and a fun change to a traditional salsa. This recipe produces a richly flavored, spicy salsa that is great on its own or on chicken, fish, tofu or even veggies! Enjoy! 

 

Tomatillo Salsa
10 medium tomatillos, husks removed and cut in half
2 serrano chiles, stems and seeds removed
1 yellow onion, roughly chopped
3 garlic cloves, peeled
1 tablespoon olive oil
1/2 cup water
1 small bunch fresh cilantro, stems removed
1tsp ground cumin
1 tsp dried oregano
Pinch ground coriander
Salt and pepper to taste

Procedure
Heat oven to 400 degrees.
Mix tomatillos, chiles, onion and garlic in a bowl with the olive oil. Place on a baking sheet and roast in the oven for 10 minutes. Remove and allow to cool slightly.

Add roasted veggie mixture to a food processor. Pulse until a thick consistency. Add cilantro, salt, pepper, cumin, oregano and coriander. Pulse until combined. Add in as much water as desired to reach your ideal consistency. It can be super thick and chunky, or smooth and thin, the choice is yours!