was trying to copy the green Tomatillo salsa at Chipotle. This is my first try, it came out really good.
1 can of Rotel tomatoes with green chiles and cilantro and lime juice
Equal amount of Goya crushed tomatillos (Note the only kind I could find was in a huge can, so I am saving the leftovers to make more salsa)
About 1 tablespoon chopped fresh cilantro
Mix it up! Serve with chips, I also had it in my pork burrito, which I will also post the recipe for. I thought it was pretty good. Warning though... Rotel tomatoes with green chiles may be way to spicy for those with delicate taste buds.
Green Tomatillo Salsa
September 30, 2006, 7:07 pmRoasted Chicken Dinner
September 24, 2006, 11:44 pm
Roasted Chicken dinner
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In a large roasting pan with a lid place your whole chicken, with gizzard bag removed. Set oven to 325. place one stalk of celery cut in half inside the chicken with one medium onion quartered.
Add baby carrots (I put as many as my family will eat) to the bottom of the pan surrounding the chicken. On top of the carrots place baby red potatoes (my pan holds about 10). Drizzle olive oil over everything. Season with your favorite multi-use seasoning, I use Clavander's Greek Seasoning, but McCormick Montreal Chicken or Roasted garlic is good too. You could also use salt (I use course sea salt), garlic powder, and pepper too. I add either 1/2 cup of white wine, or 1/2 chicken broth to the pan, but you can omit that if you do not have any.
Cook on 325 until your meat thermometer registers 180 at the joint of the drumstick and the juices run clear!
I like to serve the potatoes with butter, sour cream, and chives.
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In a large roasting pan with a lid place your whole chicken, with gizzard bag removed. Set oven to 325. place one stalk of celery cut in half inside the chicken with one medium onion quartered.
Add baby carrots (I put as many as my family will eat) to the bottom of the pan surrounding the chicken. On top of the carrots place baby red potatoes (my pan holds about 10). Drizzle olive oil over everything. Season with your favorite multi-use seasoning, I use Clavander's Greek Seasoning, but McCormick Montreal Chicken or Roasted garlic is good too. You could also use salt (I use course sea salt), garlic powder, and pepper too. I add either 1/2 cup of white wine, or 1/2 chicken broth to the pan, but you can omit that if you do not have any.
Cook on 325 until your meat thermometer registers 180 at the joint of the drumstick and the juices run clear!
I like to serve the potatoes with butter, sour cream, and chives.
Introduction
September 23, 2006, 9:12 am
Before I begin...
Let me introduce myself... I'm a Catholic homeschooling mother of two so far. Everyday I cook for my family. Many of the meals I make are often diabetic friendly, however this is not always the case. I make a wide range of dishes from my own invention but also Mexican, Greek, Italian, Asian and good old homestyle mid-west type dishes.
I began cooking when I was about 12. My parents had to work and I had to make dinner for my younger sister and myself. I spent years watching my granny cook and my father cook on the weekends. Granny likes to do everything herself, but dad would let me help. Can I just tell you how many cloves of garlic I have peeled? How many beans I have snapped? How many tomatoes I have hlped can each summer? Wow! I started making chicken cooked in a pan and bean burritos with green chiles and jalapenos. Gradually I moved up to pasta dishes. When I began working, I barely had any time or motive to cook.
Until I got married...Then I took up cooking again and let me say it has been a delicious four years at the dinner table. I hope to post many of the things that I have made. I'm not much of a desert person, so you will have to find those recipies elsewhere. Please feel free to drop me a note, if you make one of my recipes, let me know if you liked it!
Let me introduce myself... I'm a Catholic homeschooling mother of two so far. Everyday I cook for my family. Many of the meals I make are often diabetic friendly, however this is not always the case. I make a wide range of dishes from my own invention but also Mexican, Greek, Italian, Asian and good old homestyle mid-west type dishes.
I began cooking when I was about 12. My parents had to work and I had to make dinner for my younger sister and myself. I spent years watching my granny cook and my father cook on the weekends. Granny likes to do everything herself, but dad would let me help. Can I just tell you how many cloves of garlic I have peeled? How many beans I have snapped? How many tomatoes I have hlped can each summer? Wow! I started making chicken cooked in a pan and bean burritos with green chiles and jalapenos. Gradually I moved up to pasta dishes. When I began working, I barely had any time or motive to cook.
Until I got married...Then I took up cooking again and let me say it has been a delicious four years at the dinner table. I hope to post many of the things that I have made. I'm not much of a desert person, so you will have to find those recipies elsewhere. Please feel free to drop me a note, if you make one of my recipes, let me know if you liked it!
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