I don't know where I found this tip, but a great way to keep herbs fresh is to put them in a glass jar of water and cover with a plastic bag in the fridge. Works great! This jar-full happens to be cilantro (coriander), which I love on curries or Mexican food.
A meal we've come to love recently is cobbled together from various recipes. I serve the salsa chicken over rice.
- boneless chicken thighs, skin removed
- salsa, medium heat
- one onion, chopped
- 4 cloves garlic, chopped or minced
- 1 teaspoon chili powder
- salt and pepper
- a splash of Worcestershire sauce
- 1 teaspoon cumin powder
Add all of the above ingredients to a slow cooker, and set to cook on low heat for about 8 hours. When it's done, shred with two forks.
Here are the side dishes I serve with it: lettuce, cilantro leaves, black olives, corn chips, sliced green onions, lettuce, avocado, tomatoes or more salsa, and sauteed garlicky corn (saute chopped purple onion in a frying pan in a neutral-flavored oil, then add thawed corn and minced garlic, and finally add some salt and pepper).
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