This is soooooooooo close to my favorite restaurants' salsa, that I *almost* don't need to go there. -almost- Also, I could live, eat, drink this stuff!
Ingredients
-1 lb roma or vine ripened tomatoes, seeded and roughly chopped
-1/2 red onion chopped
-4 jalapenos, seeded and chopped
-1-2 limes, juiced
-1 1/2 tsp kosher salt
-1/2 tsp ground cumin
-1/4 tsp garlic powder
-bundle of cilantro (if desired)
Instructions
Add ingredients to blender and mix until a chunky puree has formed. Serve right away or store in airtight container and refrigerate for up to 5 days.
Friday, September 20, 2019
Honey Garlic Chicken
Stumbled across making this one day when we were tired of "the usual" and had limited ingredients to make dinner. Typical though, amIright? Anyway, I found a few ideas online, but this is the hybrid version that I have been making recently. Enjoy!
Ingredients:
-Oil for pan searing (I use Avocado Oil these days, it has a high temperature tolerance, so my oil doesn't burn.)
-1 1/2 lbs boneless, skinless chicken breast, cut into 1" cubes
-Salt/ Pepper
-1 lb russet potatoes, scrubbed and cut in 1" cubes (about 4 medium potatoes)
-Carrots, peeled and sliced thick
Glaze
-1/4 cup honey
-1/4 cup low sodium soy sauce
-3 cloves garlic, minced
-Pinch of red pepper flakes
Optional for serving
-Rice
-Chow mein noodles
-Coconut
-Slivered almonds
-Cashews
-Sliced green onions
Instructions
1) Heat oil in a large skillet over med-high heat
2) Whisk together ingredients for glaze until well combined, then set aside
3) Add chicken and lightly season (easy on the salt, because we're using soy sauce in the recipe), cook until chicken is browned then remove and set aside.
4) Add potatoes and carrots to same skillet and saute several minutes until mostly soft
5) Add chicken back in to skillet, mixing in glaze. Reduce heat and let simmer for several minutes until potatoes and carrots are soft and ready to eat.
6) Serve over rice. Top with desired toppings.
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