Favorite Salsa Verde Chicken

This 30-Minute One-Pan Salsa Verde Chicken is perfect for a busy weeknight.  It’s healthy, tasty, and super easy.

This Salsa Verde Chicken needs only a few basic ingredients and a casserole dish.

I always keep a jar of my favorite salsa verde from Sprouts in my pantry.  Trader Joe’s has a yummy version too, but I prefer the Sprouts version as it has a little more kick (from Jalapenos).

You can use either bone-in chicken thighs (my favorite) or boneless skinless chicken thighs works too.

Perfect over rice, tortillas, or chips.

<

PREP TIME 10 minutes
COOK TIME 20-30 minutes
TOTAL TIME 30-40 minutes
Serves: 4
INGREDIENTS
  • 2 lbs.  chicken thighs (bone in or skinless & boneless)
  • 6 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 tsp. ground cumin’
  • 1 tsp. dried oregano
  • 1 jar (16oz) salsa verde
  • kosher salt and freshly ground black pepper to taste
  • 2 T. olive oil
  • Garnish: fresh cilantro leaves and lime wedges
DIRECTIONS
  1. Preheat the oven to 400 degrees F
  2. Wash and chop the garlic, onion and red pepper.
  3. Wash and towel dry the chicken and then season with salt, pepper, cumin and oregano. Lightly brush the top of each piece with olive oil and sprinkle with the minced garlic. Set aside.
  4. Pour the jar of salsa verde in a casserole dish.
  5. Place the chicken pieces in the casserole dish next and add the onion and peppers to the dish and position around the chicken pieces.
  6. Roast for 20-30 minutes or until chicken is no longer pink in center. Do not overcook.
  7. Serve over rice (or with tortillas) and garnish with cilantro and lime.

Pasta Americana a la Tomi

Pasta Americana

My sister Tomi is a great cook and has the gift of hospitality. One Christmas she and her family were visiting us from the east coast and we decided to throw a cocktail party to introduce them to several of our neighbors and friends. At about 8pm the cocktail party turned into a dinner party and we looked at each other saying “What can we make for a party of 12?” Tomi quickly offered to whip up a hearty pasta dish sure to satisfy the hungry bunch. Sure enough, the super easy and delicious pasta was a hit.

I now make it for Sunday night dinner and always think of my sister when I make it. D-E-L-I-C-I-O-U-S! The recipe below is modified for 6-8 people.

Ingredients Continue reading

Masala Meatballs with Mango Ginger Chutney

img_8040This easy-peasy appetizer is so simple but the flavor combination is devine.

Masala Meatballs

INGREDIENTS

DIRECTIONS

Slowcooker Method
In a  slowcooker, heat the meatballs and simmer sauce for about 2-3 hours on high until heated through.

Oven Method
Preheat oven to 350°. Place meatballs on a jellyroll pan  and cover with masala sauce. Place in oven and let cook for about 20-30 minutes, or until meatballs are heated through and sauce is hot.

Serve warm alongside a small dipping bowl of Mango & Ginger Chutney.  What could be simpler?

Gruyere Cheese and Basil Sandwiches

grilled cheese

Gourmet Grilled Cheese Sandwiches

Makes: 2 Servings

Ingredients

  • 4 Slices Sourdough Bread
  • 3-4  Ounces of Gruyere Cheese
  • 4-6 large Basil Leaves
  • 2 Tablespoons Butter

Preparation:

Prepare ingredients:
Pick the basil leaves off the stems; discard the stems. Wash and dry the basil leaves. Thinly slice the cheese into large pieces.

Assemble the sandwiches:

Lay the bread slices on a clean, dry work surface. Divide the cheese slices and half of the basil between 2 of the bread slices;  Complete the sandwiches with the remaining bread slices.  Spread 1/4 of the butter on each of the top slices of bread.

IMG_1330

Cook the sandwiches:

Heat a griddle or fry pan on medium until hot. Add the sandwiches (butter side down) and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter on the unbuttered bread and carefully flip the sandwiches. Cook 3 to 4 minutes, or until the cheese has melted. Transfer to a clean, dry work surface.
Plate your Dish:
Cut the cooked sandwiches in half and divide between 2 plates. Serve with Easy Tomato Soup on the side. Enjoy!

Ina-Inspired Tomato Soup

IMG_1324Easy Tomato Soup inspired by Ina Garten

Yield: 4-6 servings

Ingredients

  • 2 tablespoons good olive oil
  • 2 cups yellow onions, chopped (2 onions)
  • 1 tablespoon minced garlic (3 cloves)
  • 4 cups chicken stock, preferably homemade
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • Large pinch of saffron threads
  • Kosher salt and freshly ground black pepper
  • 1/2 cup orzo
  • 1/4 cup heavy cream

Preparation

Continue reading

Best Macaroni and Cheese Ever

mac n cheese

My daughter says, “There is nothing like coming home to Mom’s Macaroni and Cheese on a chilly day.  Comfort food like this warms up the soul as well as the belly.   I like to add a little variety by using different cheeses.  We used french gruyere this time.  Enjoy!

Mom’s Macaroni and Cheese

Yield: 4 servings

 

 

½ cup butter (divided)
4 T. flour
1 tsp. salt
¼ tsp. pepper
2 cups milk
1 ½ cups of your favorite hard cheese, sharp cheddar, gruyere, etc (shredded or cut into ½ inch cubes)
1 tsp Worcestershire sauce
1 ¼ tsp. prepared mustard
1 T. onion (chopped)
8 saltine crackers, crushed (optional)
2 cups elbow macaroni (cooked and drained)

Directions Continue reading

Spicy Mexican White Chicken Chili

mexican chicken chiliGrowing up as a kid, the definition of chili was both a  small pepper with a very hot flavor and a spicy stew of ground beef usually with beans too. Both meant yummy goodness.  Now chili in our family seems to be synonymous with Monday Night Football.  Our version is a chicken variety with savory mexican spices.  It’s always a hit, even when our team doesn’t win.

Spicy Mexican White Chicken Chili

Ingredients:

2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth

TOPPINGS

1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)

Directions:

Pour beans, corn and chicken in large pot.

In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.

Pour over top of ingredients and stir together over medium heat.

Simmer for 15-30 minutes.

Serve topped with green onions, sour cream, and jack cheese, if desired.