Tag Archives: salsa

Fresh Salsa Chicken

With my new house, I also got a new grill and have been loving it during these summer days!  It doesn’t heat up the kitchen the way an oven does, and is really easy to use.  Among burgers and hot dogs, I have been trying different grilled chicken recipes.  Here is a fresh salsa recipe to put over plan grilled chicken.

Fresh Salsa Chicken

Pieces:

  1. 3 tomatoes
  2. one half of an onion
  3. juice of one lime
  4. 3 tbsp. chopped cilantro
  5. 2 tbsp. olive oil
  6. diced jalapeno peppers, if you want to add a little spice
  7. salt and pepper
  8. 1 lb. chicken tenderloins

Process:

  1. Dice the tomatoes into small pieces, being sure to scoop or cut out the seeds and core.
  2. Finely dice the onion.
  3. In a large bowl, add the diced tomatoes, onions, lime juice, chopped cilantro, olive oil, and salt and pepper (and optional peppers).
  4. Stir to combine and let sit for at least an hour to let the flavors mingle.
  5. Grill the chicken tenderloins, about 3 minutes each side until cooked through.
  6. Serve the chicken hot with some fresh salsa spread on top.

Happy Allergy Free Eating!

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Sizzzzling

Last week, I made fajitas at home and never had a chance to share them!  I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors.  I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.

First I made Smokey Corn and Beans:

Pieces:

  1. one can of drained black beans
  2. one half bag of frozen corn
  3. juice of one half of a lime
  4. 3 tbsp. smoked paprika
  5. a few handfuls of torn parsley

Process:

  1. In a large pan, add the beans, corn, lime juice, and paprika.
  2. Cover and put over medium heat.  Stir every few minutes, until warmed through.
  3. Toss with a few handfuls of torn parsley.
  4. Serve on the side of fajitas, or right in the tortilla!

 

Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil.  I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt.  Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.

To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole.  So tasty, I couldn’t stop at just one!  Ole!

Happy Allergy Free Eating!

 

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Dirty Rice

Always looking for new lunch recipes to bring to school each day, I was craving some Mexican flavor.  So, I combined the traditional elements of rice, beans, and spice in this rice recipe.  It’s easy to make, easy to store, and easy to put together each morning before school.

Dirty Rice

Pieces:

  1. 1 cup of rice, cooked by package directions
  2. juice of one lime
  3. 3-4 tbsp. chopped cilantro
  4. 2 tbsp. olive oil
  5. 2 chicken breast, chopped into bite sized pieces
  6. 2 green peppers, chopped into bite sized pieces
  7. one half of an onion, chopped into bite size pieces
  8. 3 tbsp. poultry seasoning
  9. 2 cans drained black beans
  10. one avocado and guacamole mix
  11. salsa, for topping

Process:

  1. Cook the rice, according to package directions.
  2. When the rice is cooked, add the chopped cilantro and juice of one lime.  Let marinate while the next few steps cook.
  3. In a large saute pan, add the olive oil, chopped peppers, onions, and chicken.  Sprinkle with poultry seasoning (mine is a mix of paprika, salt, pepper, garlic, onion powder) and cook on medium heat, covered, until chicken is cooked through.
  4. Add the rice mixture to the chicken mixture, and add drained beans.
  5. Stir to mix thoroughly.
  6. Make guacamole by combining the avocados, chopped and mashed, with the guacamole mix.
  7. Top Dirty Rice with guacamole and salsa and enjoy!

Happy Allergy Free Eating!  Ole!

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Summer Salsa Talk

When I visit my parents, my mom goes on a culinary binge creating gluten and dairy free meals.  She is always on the lookout, and I often go home with numerous copies of recipes… and a full stomach.

This week, my mom made salmon with summer salsa on top, with roasted green beans and quinoa on the side.  We went to the local farmer’s market to get fresh fruits and veggies for the salsa…always the best way to get fresh and less expensive produce.  The salsa included chopped mango, red pepper, tomato, jalapenos, shallots, a tablespoon of apricot jam, olive oil, balsamic vinegar, and lime juice.  A perfect summer topping.

After dinner, my mom and I were talking about how homemade salsa can take on so many different varieties.  Here is how the conversation went:

“This was so delicious.  You could also add red onion for a kick.”

“Oooo, or how about capers and olives?”

“Or you could make a citrus salsa by adding orange slices.”

“Or grapefruit!”

“What about some crunch… like nuts… pine nuts would be good.”

“And celery.”

“Waldorf salsa… celery, grapes, and walnuts.”

“Or BLT salsa… with arugula and chopped bacon.”

“And you could put this over chicken, or in a salad, or even over sausage in the morning.”

“You know, we really should write all this down…”

And so it goes.  My mom and I really love talking about food and how different flavors come together.  We often look at recipes and then discuss how we could change them with different flavors for different seasons, meals, or tastes.  To me, this is what makes cooking such a fun challenge. 🙂

Happy Allergy Free Eating, and talking… go make some salsa!

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Punchy Pistachio Pineapple Salsa

In the summer, I have a field day in the grocery store.  For someone who eats fruits and veggies for half of her diet, fresh summer produce is exciting!  Tonight, I took some of that fresh produce and made chicken fajitas with a punchy salsa.  Instead of the usual cheese and sour cream that I would put on fajitas, I stuffed them with this flavorful salsa and spiced corn and beans. What a healthy alternative!

I baked chicken tenderloins seasoned with smoked paprika, cumin, and lime juice.  You can use a traditional fajita season packet, but those tend to have a big salt content (there is enough salt in my margaritas, thank you very much).  I baked the seasoned tenderloins at 375 for about 20 minutes, until done.

To make the salsa, I bought bulk pistachios (so that I only had what I needed) and shelled them myself (money saver!).  I put the pistachios in a bowl, along with fresh sliced pineapple, chopped red onion, fresh squeezed lime juice (about one whole small lime), and freshly grated ginger.  Stir together and let the flavors sit together for a few minutes while the chicken is cooking.

I then also took a can of black beans and a half of a bag of defrosted frozen corn (ok, so this part wasn’t fresh!) and mixed them with fresh squeezed lime juice and chili powder.  I put some corn and beans in the fajita, and ate some in a bowl on the side.

In a corn tortilla (gluten free!), put a piece of chicken, some punchy salsa, and corn and beans.  Fresh, summery, and delicious!

Happy Allergy Free Eating!

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