Time to make this salsa verde. On Valentine’s Day we hit up a local Mexican restaurant, Huma, and it’s was so good. If you’re in Edmonton, check it out. Right around the corner is an adorable Mexican convinece store – tomatillos, yes! Okay, let’s get to it.
2 1/2 jalapeños
small white onion
1/2 cup cilantro
3 dashes of lime juice, to taste
kosher salt to taste
First, I roast the tomatillos, jalapeños and the onion. You can put them in your oven on roast or broil, yet I prefer charing them over my gas stove. You’re choice.
You want a lot of colour.
Mix all the ingredients in a blender or food processer. Blend for about 2 minutes until chunky, yet blended.
Done! Well, chill it for about an hour or two, then eat up.
This bright and fresh salsa is delicious with chips, or on enchiladas. Heck, we love it on so many things from english muffins to tacos.
Thanks for visiting and I hope fresh and bright ingredients make their way into your life today. Bye for now!
It’s Saturday and time for a treat. These gluten free cinnamon rolls are such a great weekend eat – you can eat them for breakfast, or eat them for dinner, like we just did. That’s right, these two grown adults had cinnamon rolls for dinner. Shhh…don’t tell our moms!
This recipe is quick and easy – best part is, it uses Bob’s Red Mill Pizza Crust dough – I use this pack to make the best pizza and now to make the best cinnamon rolls, too. Let’s get baking.
Pack of Bob’s Red Mill Pizza Crust
tablespoon of sugar
a cup of warm water
1/4 cup of salted butter
1/2 cup of sugar
tablespoon of vanilla
1/2 cup of salted butter
a cup of brown sugar
3 tablespoons of cinnamon
First, open the pack of pizza dough and take out the yeast pack. Mix the yeast with the cup of warm water and the tablespoon of sugar.
Next, cream the butter (the 1/4 cup) and the sugar. Mix in the eggs and vanilla. Dump in the pizza mix and add the yeast water. Mix until the dough is well blended, yet not over worked. You’ll need to let it rise for about 30-40 minutes.
So, as you probably know, I live in Northern Alberta and it’s cold today. Really cold. Time to use the dryer as a warm place for dough to rise. I’m lucky in that I have a rack, so I put a towel down and turn the dryer on (yes, on) for 20 minutes on low with the dough in a glass bowl and a towel on top of it. I let it sit in there for 15 after the dryer stops. Works so well.
I love mashed potatoes and my Nana used to make the best ones. On Tuesday I was craving them, but in the mood for some Mexican spices. So, I whipped up this Mexican shepherd’s pie and it was delicious. Quick and easy to make on a week night and it makes left overs, too! Let’s get cooking.
2 large chicken breasts
1 sweet potato
4 small potatoes
1/2 cup of salted butter
1 red onion
can of corn
1 cup of edamame
tablespoon of grape seed oil
teaspoon of chili powder and tex-mex spice
First, cook your chicken with the tex-mex spice. You’ll want to cook it so it pulls – you pick: crockpot, sous-vide or poach. While the chicken is cooking, dice up the sweet and white potatoes (skin and all) and place in a large pot of water, bring to a boil and cook for about 20 minutes, until tender. In a skillet sauté the red onion, can of corn and the edamame with a tablespoon of grape seed oil and the chili powder.
Get out your cast iron skillet. Set the oven to 350 degrees.
When the chicken is done, pull it well and layer on the bottom of the cast iron dish. Once the potatoes are tender, add in about 1/4-1/2 cup of salted butter and mash.
Layer on the sautéd mixture and top with the mashed potatoes. Top with cilantro if you wish, for a bit of colour. Then, cook for 25-30 in the oven. Eat and enjoy!
Looks so good! I’m loving these white and sweet mashed potatoes. So good.
Well, there you have it – my first and delicious attempt at shepherd’s pie, with a Mexican twist. Happy Saturday and thanks for visiting.