Sunday, August 14, 2011

Tomatillo Sauce

Got a container of organic tomatillos and made this tasty sauce for chicken. Turned out very limey -- maybe a little less next time. Increase jalapenos or add some seeds for more heat.

  • 10 tomatillos, husks removed, halved
  • 2 cloves garlic, peeled
  • 1 lime, juiced
  • 2 jalapenos, seeded and membranes removed
  • 1/2 bunch cilantro
  • salt
  1. Pulse until chunky. Serve fresh or cook with chicken (see below).
  • oil
  • 3 lbs chicken (next time just 1.5 lbs)
  • 1.5 T oregano
  • 2 cloves garlic, minced
  • salt and pepper
  • 1 onion
  • Monterey jack cheese
  1. Heat oil over medium-high heat.
  2. Add chicken with oregano, garlic, salt and pepper. 
  3. Stir until chicken is lightly browned.
  4. Stir in the onion. Cover and reduce heat to low.
  5. Prepare tomatillo salsa. Add half. Simmer for 30-40 min.
  6. Serve over rice with remaining fresh salsa and shredded cheese.

Saturday, August 6, 2011

Zucchini Cookie Sandwiches

everybody enjoyed these at a potluck today (along with a chicken salad). I cut the filling down to be less sweet and also only enough to sandwich some of the cookies. Inspired by marthastewart, but adjusted to reduce the amount of filling and sugar/butter ratio to cream cheese in said filling.
  • 1 c flour
  • 1 1/4 t cinnamon
  • dash of cloves
  • dash of nutmeg
  • 1/2 t soda
  • 1/2 t powder
  • 1/4 t coarse salt
  • 1 1/4 sticks butter, room temp; divided
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 egg
  • 1/2 t vanilla
  • 1 c finely grated zucchini (1 zuc)
  • 1 c rolled oats
  • 1/2 c chopped walnuts
  • 4 oz cream cheese
  • 1/4 c confectioners sugar, sifted
  1. Combine flour, spices, rising agents and salt into a small bowl.
  2. Mix 1 stick of butter and the sugars.
  3. Beat in egg and vanilla.
  4. Combine in flour mixture.
  5. Mix in zucchini, oats and walnuts.
  6. Refrigerate until firm, about 1 hour. 
  7. Drop dough onto parchment-lined baking sheets. Bake until edges are golden, about 17 minutes.
  8. Let cool on wire rack.
  9. For sandwich filling, combine 1/4 stick butter, cream cheese and the sifted icing sugar. Spread filling on a cookie and sandwich with another. Repeat. Refrigerate cookies.