Tuesday, April 17, 2012

Chicken with Green Sauce

We had enough of the Salsa Verde left to make this dish and again it was lip smacking.
4 chicken breast filets\
1 cup flour
4 Tablespoons butter
2 and 2/3 cups salsa Verde
1 cup chicken broth
3 cloves of garlic minced fine
1 fresh jalapenos seeded and minced
3 Tablespoons cilantro minced fine
1/2 teaspoon ground cumin
1 cup sour cream
3-5 green onions

We pounded the chicken to flatten it out some you do not have to do this.
Salt and pepper the chicken
dredge on both sides with the flour shaking the excess off
Melt butter in a large heavy bottomed pot
Add chicken and cook over med high heat turning once until both sides are well browned but not quite cooked about 6 to7 minutes per side. Remove and keep warm.
Pour chicken broth into the pot and scrape up the bits from the bottom of the pan
Add green salsa garlic,jalapeno,cilantro to the pot bring to a boil
Just as the sauce begins to boil, reduce the heat to a slow simmer, add the chicken back to the sauce and spoon over each piece of chicken.
Cook until chicken is cooked through and tender about 15 minutes
Add more salt and pepper if needed
Plate chicken and spoon over sauce top each with a teaspoon of sour cream and sprinkle some chopped green onions.

Monday, April 16, 2012


Wow we just love this dish. As of this past Sunday this is the 3rd time to make this. It is really tasty.Now it is a weekend dish but you can still be doing other things around the house.
3 lbs boneless pork shoulder or pork butt cut into 2 inch cubes. We used country style ribs and we did find some cubed pork pieces at Sam's last week that worked out great another time.
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic crushed
1 teaspoon ground cumin
1 teaspoon kosher salt
pinch of cayenne pepper

Corn or flour tortills
avacado slices,cilantro,
sauted onions and bell pepper
what ever garnish you like.
 Place pork in large dutch oven or heavy pot. Add orange juice, lime juice,garlic, cumin,
 salt and enough water to baarley cover the meat.
Bring to a rip roaring boil then reduce to a bubly simmer and cook for two hours uncovered. Do not touch meat.
After 2 hours increase heat to med high and occasionaly stir turning the pieces, cook for about 45 minutes until all liquid is gone. You should have a little pork fat sizzling to brown the meat in. Turn till all sides are brown. When browned on all sides yhey are ready.
Serve with warm torillas and fixings.
Yum Yum

Sunday, April 15, 2012

Sunday Cat Baby Girl

Well we had hoped to find Baby Girl but it looks like she will be staying with us. We would still like to find her a home so if any one is interested let me know. She is a sweet cat and small about 8 lbs. She is stronger and is getting around much better. She still falls over and sounds like thumper in her room. She can not jump up so we have used boxes so she can use to get up on the bed. She loves to be petted and we have not heard her make any sounds other a slight purr.

Friday, April 13, 2012


Another side dish we made and must say it was as good as the restaurant. And it was really easy.
2 ripe avocado's peeled and pitted
1 teaspoon salt
2 tablespoons lemon juice
1/4 cup chopped red onion
1 medium tomato halved
1/2 cup cilantro leaves
Place all ingredients in bowl and use a potato masher and squish.
Blend till mixed
do not over mix leave a little chunky.
Serve with chips.

Thursday, April 12, 2012

Tomatillo Salsa Verde

We have seen these green looking tomato like things but had never used them in anything we have cooked.
We had this dish at a Mexican Restaurant called Canitas and this was served with it. Well we were in love with this dish and the green sauce. So wife searched on net for some recipes and I have to say we have made this 3 times now that's how much we liked this. (the computer was acting up so this is from our first time around.)
1 1/2 lb tomatillos about 10 to 12
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 jalapeno pepper or 2 Serrano stemmed, seeded and chopped (we used jalapeno)
salt to taste
Remove paper husk from tomatillos and rinse well
cut in half and place cut side down and place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice ,onions,cilantro,chili peppers,sugar in a food processor or blender. Pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in fridge.
Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups.

Wednesday, April 11, 2012

Spanish Rice

This is a side dish we had for Mexican Night. It was easy but to tell the truth we have found the rice mix is just as good.
1 can stewed tomatoes
1 1/8 cups chicken stock
1 cup rice
3/4 teaspoons butter
1 1/2 teaspoons chili powder
5/8 teaspoon oregano
1/2 teaspoon garlic salt
3/4 teaspoon cumin
In medium saucepan combine all ingredients (kinda of squeeze the tomatoes to break up.)
Bring to a boil and reduce heat to low
Cover and simmer for 25 minutes or till rice is done
Garnish with green onions.

Tuesday, April 10, 2012

Tuesday Cat.

Ok they have changed the blog again and this time it let me up load a picture. Not sure I like this new look I'm an old fart and do not like change when I was used to the last one.
Any way this is Bob again and poor thing I don't know how he gets around looking out at the world with crossed eyes. He appears to be the top Tom in the area for now so it must not be stopping him. He has some battle scars and has lost some fur and he is big and solid. Poor Moonface is the older Tom and we make sure when Bob is at the house they stay apart. Bob and Moonface belong to someone in the neighborhood but seem to come eat at our house.