I quickly put together a few varieties of salsa because we had some friends over. It was the perfect treat to set out on the center island in the kitchen. We enjoyed each others company while munching on chips and salsa. Having three choices of salsa kept everyone busy going from one to the other. The bright colors not only made for a delightful looking centerpiece, it was as all very delectable, too.
Sweet Mango Salsa
8 tomatoes
1 green pepper
1/4 red onion
4 oz olives
1 mango
1 bunch green olives
2 cloves garlic
cilantro
salt
sugar
olive oil
* everything chopped into small cubes
Mild Salsa
8 tomatoes
1/2 green pepper
5 mini sweet peppers (from a bag)
3 oz tomato paste
1 clove garlic
cilantro
salt
garlic salt
olive oil
* all ingredients in food processor
Black Bean and Corn
5 oz frozen corn
1 can black beans (rinsed)
1/4 red onion
3 mini sweet peppers (from a bag)
cilantro
salt
olive oil
Friday, November 16, 2012
Sunday, September 23, 2012
Sunday Soup Day: Chicken, acorn squash and salsa verde chili
Yesterday was the Autumn Equinox, which means it is officially fall. Fall is strewed with change. The weather, scenery and food come full circle at the end of September each year.
This week, Sunday Soup Day featured the first batch of chili this season. I don't make traditional chili. I experiment with ingredients and seldom repeat recipes. In fact, I don't like following recipes on Sundays. I imagined a healthier, whiter chili than what my dad eats at deer camp. I thought of chicken, squash and random vegetables and salsa verde (green salsa).
The end result was unequivocally the best chili I've ever had. Liz agreed. Because fall is change, I am now going to be repeating and following this recipe on future Sundays.
Here it is:
3 chicken breasts (cooked in olive oil separately)
1 yellow onion
1 red pepper
1 yellow pepper
3 cloves garlic
1 large can of diced tomatoes
1 jar of salsa verde (Guy Fieri brand)
1 can Cannelini beans/white beans
1 can chili bean in mild sauce
1 medium-sized acorn squash
chili powder
chopped cilantro
topped with cheese - a lot of cheese
This week, Sunday Soup Day featured the first batch of chili this season. I don't make traditional chili. I experiment with ingredients and seldom repeat recipes. In fact, I don't like following recipes on Sundays. I imagined a healthier, whiter chili than what my dad eats at deer camp. I thought of chicken, squash and random vegetables and salsa verde (green salsa).
The end result was unequivocally the best chili I've ever had. Liz agreed. Because fall is change, I am now going to be repeating and following this recipe on future Sundays.
Here it is:
3 chicken breasts (cooked in olive oil separately)
1 yellow onion
1 red pepper
1 yellow pepper
3 cloves garlic
1 large can of diced tomatoes
1 jar of salsa verde (Guy Fieri brand)
1 can Cannelini beans/white beans
1 can chili bean in mild sauce
1 medium-sized acorn squash
chili powder
chopped cilantro
topped with cheese - a lot of cheese
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