Chicken Posole

Easy Chicken Posole
serve with cornbread muffins

2 cups YW Green Salsa
2 tsp cumin
2 teaspoon dried oregano
1 teaspoon black pepper
2 Tablespoon olive oil
2 cup chopped onion
4 garlic cloves, minced
4 cups homemade chicken stock
2 cans white hominy, drained
4 (6-ounce) boneless chicken breast halves
2 Tablespoons lime juice
1/4 cup thinly sliced radishes

1.  Combine salsa,through black pepper in a blender.  process until almost smooth.
2.  Heat a Dutch oven over medium high heat.  Add oil to pan; swirl to coat.  Add onion; cook 4 minutes, stiring occasionally.  Add garlic; saute 30 seconds.  Stir in salsa mixture, stock, and hominy, bring to a boil.  Add chicken to pan; simmer, covered, 10 minutes or until chicken is done.  Place chicken on a  cutting board;  cut into bite-sized pieces.  Return chicken to pan.  Stir in lime juice.  Serve soup and top individual servings with radish slices.  Serve with cornbread muffins.

YW Green Salsa
(2) 28 ounce cans of tomatillos, drained (reserve 1/2 cup juice). (roughly 26-30 tomatillos)
1/2 a bunch of cilantro
1-2 Tablespoons sugar
6 cloves fresh garlic
1/2 cup white onion chopped
1 teaspoon salt
1 fresh lime, squeezed.

Blend all  above ingredients.  Add 1/2 cup reserved juice)

Focaccia Sandwich with Turkey and Spring Greens

This sandwich is light and refreshing and full of flavorful garden goodness!  I often make it for baby showers or small group luncheons because it not only tastes deliciously fresh but it presents itself beautifully stacked on a platter.   If the season is right, use your fresh garden greens like I did, or home grown tomatoes and the sandwich will be all the better.

I have made this sandwich vegetarian, or with grilled chicken or good quality, unprocessed turkey meat (like my costco sales--no chemicals or preservatives added).  Also...  the sandwich can only be as good as the bread it is served on, so the fresh homemade focaccia topped with green onion slivers and Parmesan cheese makes the sandwich.

Focaccia Sandwich with Turkey and Spring Greens

(Adapted from Cooking Light)

Sandwich:
8 ounces thick-sliced turkey meat (with no preservatives added)
4 ounces of Havarti cheese, thinly sliced
8 (1/4 inch thick) slices of tomato
3 cups gourmet salad greens
one red onion thinly sliced
2 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

To prepare sandwich, cut focaccia in half horizontally using a serrated knife; place bottom layer, cut side up, on a flat surface.  Arrange havarti cheese, turkey and tomato slices over bottom layer; top with salad greens and red onion slices. Combine balsamic vinegar and remaining ingredients in a small bowl, stirring well with a whisk.  Drizzle vinaigrette over salad green mixture; top with remaining focaccia layer.  Gently press sandwich together; cut into 6 equal portions.

 Focaccia:
2 cups bread flour
1/2 teaspoon sugar
1/4 teaspoon salt
2 1/4 teaspoons dry yeast
3/4 cup warm water
1/2 teaspoon olive oil
1/3 cup julienne-cut green onions
1 Tablespoon greated fresh Parmesan cheese
1/4 teaspoon black pepper

When I make this I usually quadruple the recipe and make it in my Bosch mixer.

To prepare the focaccia, lightly spoon flour into dry measuring cups; level with a knife.  Place flour, sugar, salt and yeast in Bosch mixing bowl; mix slightly.  With mixer running, slowly add very warm water through food chute;  process until dough leaves sides of bowl and forms a ball.  Mix an additional 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.

Punch dough down; let rest 5 minutes.  Roll into a 13X9 inch rectangle on a lightly floured surface.  Transfer dough to a 13X9 inch baking pan coated with cooking spray; brush 1/2 teaspoon oil over dough.  Cover and let rise 30 minutes or until puffy.
Preheat oven to 400 degrees.

Uncover dough.  Make indentations in top of dough using the handle of a wooden spoon or your fingertips.  Sprinkle 1/3 cup green onions, Parmesan cheese, and 1/4 teaspoon pepper over dough, leaving a 1/2 inch border.  Bake at 400 degrees for 20 minutes or until lightly browned.  Cool in pan on a wire rack.

Mango Salad with Walnuts and Chicken

I love this salad!  It is bright and fresh and has a very light and simple dressing.  I usually make it without the chicken and serve it as a side dish for entrees such as Pork with Tomatillos and Tomatoes...  but today I had it for lunch with some left-over roasted chicken.  I have to say... I enjoyed it this way just as much!

Mango Salad with Walnuts and Chicken

Salad ingredients:

Variety of lettuces, coarsley chopped (Mixed Spring Greens work too)

Fresh Mango, cut into chunks

Red onion, a few thinly sliced pieces

Raw walnuts, coarsely chopped

Roasted Chicken, chopped (optional)

Dressing:

1/4 cup rice vinegar

2 Tablespoons honey

1 Tablespoon Extra Virgin Olive Oil

Toss all salad ingredients into a large salad bowl.  Lightly dress salad just before serving. You don't have to use all of the dressing.  

I have a garden full of greens this time of year so salads are my best friend!

Poblano Chicken and Kale Stew

I LOVE the flavors in this stew.  Anything made with fresh poblanos and tomatillos is a hit with me; add the rest of the ingredients and this stew really takes off!  It's flavorful, nutritious, and satisfying for the heartiest of eaters. Top it with some fresh cilantro, grated monterey jack cheese and a dollop of sour cream as desired.  I like to serve it with skillet warmed corn tortillas for dipping and some fresh cut mango on the side.

Poblano Chicken and Kale Stew (adapted from Cooking Light)

2 poblano chiles

8 ounces tomatillos, husks removed and halved (about 4)

2 teaspoons olive oil

1 1/2 cups chopped onion

1 jalapeño, seeded and minced

2 garlic cloves, minced

2 teaspoons ground cumin

7 cups homemade chicken stock (substitute canned chicken broth as needed)

1/4 teaspoon salt

1/8 teaspoon ground red pepper

2 (15.5-ounce) cans unsalted black beans, rinsed and drained

1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups)

1 (15-ounce) can hominy, rinsed and drained

6 tablespoons reduced-fat sour cream

2 ounces shredded monterey jack cheese (about 1/2 cup)

1/4 cup chopped fresh cilantro

3 medium-sized cooked chicken breasts, chopped (I broil them in the oven with a little cumin and salt)

1.  Preheat Broiler to high.  

2. Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Roll up in the foil they broiled on, and seal edges by folding or rolling. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.

3. While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.

4. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy and chicken; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.

Weekly Menu

This Weeks Menu:

1.  Mexican Chicken Soup with Tortillas and Fresh Fruit
2.  Spicy Asian Noodles with Chicken served with a Snow Pea Stir fry
3.  Roasted Tilapia with Mandarin Cilantro Salsa, brown rice, and a garden vegetable
4.  Chicken Bruschetta, Garden Salad and Bread
5.  Poblano Chicken and Kale Stew with corn tortillas and Fresh-cut Mango

Thai Steak Salad

The fresh herbs and vegetables in this Thai inspired salad give it its vibrant flavor.  The dressing is delicious on both the salad and the steak making it a perfect combination... the cool crisp greens with the tender savory steak.  It is quick and easy to make, especially if you have an herb garden and a well-stocked Chinese pantry.  I serve it with short grain brown rice to balance out the flavors and textures for my kid's developing palettes.

1 (1 1/2-pound) flank steak, trimmed

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/2 cup fresh lime juice 

2 tablespoon brown sugar 

4 tablespoons lower-sodium soy sauce

2 tablespoon fish sauce

4 teaspoons minced fresh garlic

2 teaspoon Sriracha

4 cups thinly sliced nappa cabbage

1 cup julienne-cut carrots

2/3 cup fresh mint leaves

2/3 cup fresh cilantro leaves

2/3 cup fresh basil leaves

Sprinkle steak evenly with pepper and salt. Grill or broil steak for 6 minutes each side or until desired degree of doneness. Remove steak from grill/broiler; let stand 5 minutes. Cut steak diagonally across grain into thin slices

Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.

Combine cabbage and remaining ingredients in a medium bowl. Add 2/3 C juice mixture to cabbage mixture; toss well. Toss steak in remaining 4 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

This Weeks Menu

I have 5 planned meals this week.  We've already had the first two on the list... the other two nights are for leftovers and date night :).

1.  Pork Chops with Country Gravy

Orange-tinted Mashed potatoes

Steamed Broccoli

2.  Thai Steak Salad with Fresh Garden Herbs

Short Grain Brown Rice

3.  Spanish Style Cod in Tomato Broth

Long Grain Brown Rice

4.  Homemade Chicken Pot Pie with Whole Wheat Crust

5.  Chicken and Squash Saute with Quinoa