Category: Salsa

Tomatillo-Radish Salsa

Tomatillo-Radish SalsaServes 8 (1/4 cup portions) 1 pound tomatillos (6-8)6 radishes, shredded3 celery stalks, minced1 cup fresh cilantro, roughly choppedJuice of 1 lemon Peel the husk off the tomatillos. Rinse them under cold water to remove the stickiness. Dice all but two

Posted in Cilantro, Salsa, Tomatillo

Rosemary Chicken and Tomato-Avocado Salsa

Rosemary Chicken Serves 4 4 chicken breasts, 6 ounces each, boneless skinless2 tablespoons olive oil2 tablespoongs red wine vinegar2 cloves garlic, crushed and minced1 tablespoon fresh rosemary crushed, or 1 tsp dried  (I used 1 tablespoon Penzey’s Bouquet Garni.) 1. 

Posted in Avocado, Chicken, Cookbook, Salsa, Tomato

Scrambled Eggs with Sauteed Leek

Scrambled Egg with Sauteed Leek 3 large eggs2 small leeks, sliced (about 2 cups)1 tablespoon olive oilSalsa (I used an artichoke-garlic salsa)Preferred seasoning (I used Penzey’s Sunny Paris salt-free blend)1/2 avocado, mashed 1.  Slice the leeks the long way.  Separate

Posted in Avocado, Eggs, Leek, Salsa

Green Salsa Chicken and Cumin Corn

Green Salsa Chicken 4 boneless-skinless chicken breasts, 5 ounce each (approx.) 8 tomatillos, husks removed ½ cup onion, sliced 1 cup diced bell peppers, any or all colors 4 tablespoons fresh cilantro, chopped Herb blend (ideally a southwestern spice blend)

Posted in Chicken, Cookbook, Corn, Salsa, Side DIsh