Tomatillo salsa

I like Mexican food. We have lots of local places that we have been trying out. It seems like I usually get a meal that has green / verde sauce. Yummy!  Here is a simple version that I made at home.

Recipe:

Ingredients

• 1 pound fresh tomatillos
• 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
• 3 cloves garlic
• 1/2 packed cup coarsely chopped cilantro leaves
• 1/2 jalapeno (seeds and all if you like heat)
• 1/2 lime, juiced
• Kosher or fine sea salt

Directions

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
 

From:  Daisy Martinez/food network

Flavored water

I get tired of drinking plain water. I don't like any of the special flavored waters that you can buy so we make our own.

Fill a pitcher with water.
Cut an orange in quarters. Squeeze in the juice then throw in the pieces
Take a handful of strawberries or raspberries and mash them up a little. Then throw them n the water

Squeeze in a half a lime or Lemon.
Maybe add some cucumber slices.

Next time I may try with carbonated water.

Let sit and have the flavors mix for awhile. Add some ice.

Chicken Spaghetti

It is cold and snowy so here is a nice comfort food recipe.  It is almost casserole like.  I prepare this and cook half and freeze half for another day.  Its an easy meal that tastes yummy, even if it is bad for you. Its also a nice change from just regular spaghetti (or buttered noodles which my kids like)

I substitute cream of chicken for one cream of mushroom.  Actually most time I don't use the canned soups and make my own cream of whatever then add it. 

Enjoy

Recipe:

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

From Pioneerwoman