Monday, March 24, 2014

Chicken in Tomatillo Sauce



For March’s Secret Recipe Club, I was assigned Chelsey’s Mangia blog. Need a tangy-spicy dinner that comes together in minutes? While the color may be a bit Army-ish green, this is tasty enough to be served mid-week to company for a wonderful TexMex dinner. We love the tang of tomatillos, and I added a chipotle for a hint of smoky heat. Chelsey made it with fish, but it works nicely over chicken breasts like I prepared it.

My impression of Chelsey, a 20-something Italian-American Texan who loves cooking, baking, her family, and fitness, is one high energy young woman. She is an inspiration not only with the amount of wonderful recipes she’s amassed on her blog, some savory and lots of sweets, but I was touched reading her post about her struggles – and good news! – recovery – from an eating disorder. I’m not sure I could speak so outwardly about such, and I found it heartening that she now openly shares her love of food – and her enjoyment in eating healthy, delicious food.

The recipe below reflects the changes I made.
Chicken (or Fish) in Tomatillo Sauce
2 servings

1 cup (or so) coarsely chopped tomatillos
1/2 onion, coarsely chopped
1 large poblano chile, stemmed, seeded, and coarsely chopped
1 chipotle in adobe sauce
1/4 cup packed, coarsely chopped fresh cilantro
1/4 to 1/3 cup light sour cream
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
2 boneless chicken breasts (or mild fish filets)

Combine tomatillos, onion, peppers, chopped cilantro, and sour cream in a blender. Whirl until smoothly pureed. Pour green sauce into a sauté pan; add lime juice.

Sprinkle chicken with salt and pepper. Nestle chicken into the sauce, and bring to a boil over high heat, stirring occasionally. Reduce heat, and simmer until the chicken is cooked through, 22 to 25 minutes.

With a wide spatula, transfer to plates and spoon sauce over portions, sprinkle with cilantro leaves.




Sunday, February 16, 2014

Baked Zucchini Fries



This month for Secret Recipe Club I was assigned Jamie’s Cooking with Moxie. Secret Recipe Club is a gathering of food bloggers where bloggers are assigned another food blogger’s recipe site, selects and prepares a recipe, and on the designated day, shares the recipe made. It’s a great way to meet other bloggers and find new recipes. I truly appreciated how many savory recipes Jamie has featured on her blog since some months I’ve struggled finding something interesting that is not a sweet. Maybe it’s because she hails from a large, close-knit Italian family. I enjoyed all her family and friend pics on her About Me page. 
I bookmarked a few things:  chickpea cakes with tzatziki, bake pesto chicken because we have a ton of frozen, homemade pesto from this summer’s basil haul, and tilapia in caper sauce, Roman style since we eat fish at least once a week (and Craig would be thrilled it’s NOT salmon). But we needed a veg one night, and the zucchini fries with roasted garlic aioli caught my eye. These are easy and very tasty. The panko adds more crunch than regular breadcrumbs, and the zuc becomes almost creamy when baked. A great texture contrast. Even though I made it with grocery store zucs, this is a great use of overflowing, summer garden zucs. I cut the recipe in half for just the two of us, and we had it as an appetizer. When I went to roast the garlic for the aioli I realized we were out of a whole head (heresy, I know!) so we dipped them in (homemade, canned) marinara. We ended up eating all that I made, which was THREE zucchinis. Kind of addictive to say the least. Next time I may spice up the seasoning mix and make the aioli. 

Enjoy! The recipe below reflects the changes I've made to the original recipe.

Zucchini Fries
1/2 cup whole wheat panko breadcrumbs, seasoned with Italian seasonings
2 tablespoons finely grated Parmesan cheese
Salt and freshly ground black pepper
1 egg, lightly beaten
3 medium zucchinis
Olive oil cooking spray

Preheat oven to 425 degrees F. Line a baking sheet with nonstick foil and drizzle lightly with olive oil cooking spray.

Put panko breadcrumbs in a shallow bowl. Mix in grated Parmesan cheese. In another shallow bowl, add the beaten egg. Season both bowls with salt and pepper. Cut each zucchini into horizontal pieces to make the “fries".
Dip each zucchini piece into the egg mixture first, dripping off any excess, and then into the panko/cheese mixture, coating completely and place on the prepared baking sheet.

Bake for 15 minutes, turn. Bake another 15 minutes, until outside is crispy and browned.

We served them with homemade marinara. 



Monday, December 2, 2013

Eat Laugh Love is a Featured Blog

Check out Carole's Chatter this month, where I'm one of the featured blogs.
                          
 Carole, from New Zealand, has a wonderfully diverse blog, full of not only recipes, but art, books, travel, and a bit of wicked humor. Be sure to bookmark it, and visit often.

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