Tuesday, July 9, 2013

Tomatillo Chicken and Long Weekend Fun

Unfortunately, the kid got sick on Wednesday night and was quite miserable on Thursday. He got better over the following days but complained of a sore throat all through Sunday. Nevertheless, we got to hang out with some friends where we enjoyed incredible sushi, eggplant, peppers, green beans, and more. We also made it to the pool a few times.

Hubby’s Treat Meal

After doing the cleanse, hubby has been looking forward to some treat meals. We were supposed to have friends over on Monday for dinner, and I decided to make a Mexican-inspired meal. Since it was a very hot day, the slow cooker was an obvious choice again. Unfortunately, our friends had to cancel, so I didn’t end up making the entire meal I had planned, but hubby and the kid still enjoyed it a lot. Plus, there were plenty of leftovers, which I always love.

Tomatillo Chicken with Rice, Sautéed Onions, Corn Tortillas, Sour Cream, Cheese & Salsa

Tomatillo Chicken 02

Tomatillo Chicken
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 onion, chopped
  • 1 jar Trader Jose’s Salsa Verde
  • 2 medium sized jalapenos (have to use all those jalapenos….), finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Put the onions on the bottom of the slow cooker and lay the chicken on top and season with salt and pepper.
  2. Mix the finely chopped jalapenos with the salsa verde and pour over the chicken.
  3. Cook on low for 4 to 5 hours, until the chicken falls apart easily when pulled with two forks. Don’t overcook.
Flavorful Rice

I never make white rice, so this was an extra special treat.

  • 3 cups cooked white rice
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup salsa
  • 1/2 cup corn
  • Cilantro, chopped
  • Olive oil
  • Salt & pepper, to taste
  • Tabasco sauce, to taste
  1. Heat the olive oil in a pan and add the red onions.
  2. After sautéing the onions for two minutes, add the garlic, salsa and corn and sauté another minute.
  3. Add the rice and mix well. Sautee for about 5 minutes.
  4. Season with salt, pepper, and Tabasco sauce to taste.
  5. Top with chopped cilantro.
Tomatillo Chicken 03

I had also planned to sauté some red, green, and yellow bell peppers and some mushrooms and to make guacamole. Instead, the boys ate some salad with their meals, and I ate some of the chicken on a bed of lettuce. 

Questions: What was the highlight of your weekend? What was a recent favorite meal? I really enjoyed the sushi at our friends’ house.

Be well,

Tuesday, July 2, 2013

Soccer Fun and Spicy BBQ Slow Cooker Chicken

The kid continues to love soccer and plays it any chance he gets. He especially loves playing at his grandma’s and grandpa’s house and kicks the soft soccer ball anywhere, including into the tree.

Spicy BBQ Slow Cooker Chicken

It’s been very hot, and I have been trying to keep the house cool by not adding heat from the kitchen. While I love lots of salads, smoothies, and raw foods, I wanted to make some chicken, so I decided to use the slow cooker. It was a great decision as the house stayed cool, and I have been enjoying a little bit of the chicken on my salads. Hubby and the kid have been eating the chicken with corn tortillas. It’s not a pretty dish though, and I actually didn’t take a picture.

I used the first jalapeno from our jalapeno plants in this dish. We’ll have lots of jalapenos soon, and I’m trying to figure out what to do with them.

  • 1.5 – 2 pounds boneless, skinless chicken thighs
  • 1 onion, chopped
  • 2/3 cup organic ketchup
  • 1/4 cup apple cider vinegar
  • 1 Tbs Dijon mustard
  • 1 Tbs Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 Tsp Cayenne pepper
  • 1 small jalapeno pepper, finely chopped 
  • 1/2 Tsp salt
  • 1/2 Tsp pepper
  1. Layer the chopped onion on the bottom of the slow cooker.
  2. Lay the chicken on the onions.
  3. Whisk together the ketchup, vinegar, mustard, Worcestershire sauce, garlic, Cayenne pepper, jalapeno pepper, salt and pepper.
  4. Pour the sauce over the chicken.
  5. Cook on low for 4 to 5 house, until the chicken falls apart easily when pulled with two forks. Don’t overcook.
Questions: How do you keep the kitchen cool in the summer? Do you have any favorite slow cooker recipes? Do you have any jalapeno recipes? Please share. We’ll soon have more jalapenos than I know what to do with….

Be well,