1 Cup of sliced red onion (slice very thin)
2 Tbsp olive oil
1 Tbsp fresh lime juice
1 Pinch of salt
1 Pinch of black pepper
3 Cups of butter lettuce
1 Avocado sliced
Mix the red onion, salt, pepper, olive oil and lime juice in a bowl and let sit for 10-15 minutes. Add Lettuce and avocado and toss gently so the dressing is evenly distributed.
This recipe came from McCormick’s Recipe Inspirations and we decided to make it when a friend gave us a package containing the ingredients pre-portioned. This meal is perfect for a busy weeknight when all you need is a few ingredients and a few minutes…
1/4 Cup fresh lime juice
1/4 Cup fresh orange juice
1 Tsp garlic powder
1 Tsp cumin
1 Tsp onion flakes
1 Tsp black pepper
1 Tsp cilantro
1 Tsp oregano
1 Cup sliced onion
1 Cup sliced peppers (pick your favorite colors)
1 Large chicken breast, sliced
Combine seasonings and lime/orange juice in a mixing cup and stir and set aside.
You can cook the chicken and onion/peppers using a regular skillet, an iron skillet or using the barbecue. We used a stove top cast iron grill and it worked great.
Start by grilling the chicken and add 1/2 of the seasoning to the chicken as you grill. Cook the chicken until it is almost done, (6-7 min) and set aside momentarily.
Add peppers and onions to the grill and cook until nearly done (3-4 min). Add chicken back to the grill and stir in the remaining seasoning and cook for another 3 min and remove from the grill and cover.
Using the hot grill (or your preferred method) warm tortillas and serve on the side.
We tweak this salsa verde recipe constantly because we have not quite reached the goal, which is to duplicate the amazing flavor of the famous Santana’s salsa verde. Now this is a good problem to have since it means we have salsa verde on hand at all times for use on everything from tostadas, or pork tacos or heuvos rancheros.
Please let us know how yours turns out!
1 Lb (about 10) tomatillos
3/4 Cup of fresh cilantro
2 Cloves of garlic (peeled)
1/4 Tsp kosher salt
1 Jalapeno stemmed, seeded
1 Habanero stemmed, seeded
1/2 Large white onion
2 Tbsp fresh lime juice
Peel husk from tomatillos and wash thoroughly. Slice tomatillos in half and place flat-side down on cookie sheet or broiler pan. Place under the broiler for about 10-12 minutes or until the skin of the tomatillos is blackened. EVERY broiler is different, so keep an eye on the tomatillos after about 5 minutes just to make sure. Remove tomatillos from the oven and let cool for a few minutes.
Combine the cilantro, garlic, habenero, jalapeno, onion, lime juice and tomatillos in food processor and blend. Use a spatula to scrape the sides of the food processor to make sure everything blends evenly. Pour contents of the food processor into a bowl and let cool. Salsa is ready to use after it cools, however, we have found that flavor improves if the salsa is refrigerated over night.
