Tomatillos are the main ingredient in a traditional Mexican green salsa. Part of the appeal of these green tomatoes is their light, tangy flavour and the fact that they come canned for easy storage. The other key ingredients are cilantro and jalapeno. Whether you leave the seeds in the jalapeno is entirely dependent on your heat tolerance level. Adding yogurt to the leftover salsa makes a great salad dressing.
I decided to plan a themed week once again, using a variety of flavours and ingredients. It’s fun to challenge myself to come up with the themes, but it can get old. If you have some fun theme days you use in your family, I’d love to hear about them so I can try to incorporate them into the blog. The fresh local produce is starting to appear as well, so that means salads, salsas, and fruity desserts–Oh my! Finally, I’m extending the Meal Plan to include a shopping list of meal-specific ingredients you would need to make each dish. It will not feature what I consider to be pantry staples, because, well, they’re staples so I would expect most kitchens to have them on hand.
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Strawberries and summer go hand in hand, and this is a really easy dessert that will cook while you eat dinner. You can make it on a baking sheet right on your grill, or if you can handle the heat or its cooler weather, you can make it in your oven. It’s light and delicious and great for casual entertaining or for an everyday dessert.
Whole chicken is on sale again this week and I’m thrilled! That means whole flattened chicken on the grill. We’re visiting South American flavours this week with Chimichurri Grilled Chicken, with a dash of Piri Piri for heat, layers of flavour and lots of char. And, as always, two chickens will be made and meals will be had with the leftovers. The follow up meal this week is Enchiladas Suizas, or at least my version of them, and because the chicken is already cooked the prep will be quick. I’m also looking forward to Wednesday night and the first grilled Hot Dogs of the summer season.
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My kids love broccoli when I make it like this. I have tried it with raw broccoli and lightly steamed, but we prefer it raw. When steamed the flowers retain a lot of water and it gives a watery aspect to the entire salad, so I don’t recommend it. The dressing for this salad can also be used for a basic coleslaw or carrot slaw as well.
I’m a little food obsessed. I always have been. I don’t eat to live; I live to eat. I’m not a professional chef. At best I’m an interested amateur, a home cook with some knowledge and skills. What I am, though, is a planner. I like to know what’s happening, what’s coming up, and what might happen, so I can plan accordingly.
X-Rated Food 