Category Archives: Main Dish

Korean Style Bear Tacos

So I admit that we’ve been pretty bad slackers about posting new recipes lately. I suppose that’s just what happens when you combine summer with jobs, more babies, interstate moves, potty training, the list goes on. But fear not, we’re still alive and cooking (even if we’ve got some standby recipes on repeat) and experimenting with some new things when we can.

This recipe is my most recent experiment with bear meat. Of course, most people don’t have bear hanging out in the fridge and that’s totally fine – beef, pork shoulder or other wild game would work great as well. This one is inspired by this delicious “globally-inspired” taco place by my house and adapted from this recipe. It’s a nice little way to mix up your ho-hum taco night without too much extra effort.

korean-bear

Korean Style Tacos
For the Roast
2-3 lb bear (or beef) roast
1/2 C soy sauce
4 green onions, chopped
1/2 granny smith apple, julienned
5 cloves garlic, minced
2 tsp ginger
1/2 C honey
1/4 C rice wine vinegar
1 Tbsp sesame oil
black pepper
3-5 C water

Place roast in a glass baking pan.  Scatter apples and green onions on and around roast in pan. Combine soy sauce, vinegar, oil, honey, garlic, ginger and pepper, then whisk well to combine.  Pour marinade over meat and vegetables. Marinate overnight.

In the morning, transfer roast and marinade to a slow cooker. Add water one cup at a time until the roast is 1/2 to 3/4 covered with liquid. Slow cook on low for 6-8 hours. Once meat is tender and falling apart, remove roast from slow cooker and gently shred with two forks.

For the Tacos
small taco size tortillas, warmed
1 C cabbage, shredded or chopped to coleslaw-like sized pieces
1/2-1 granny smith apple, julienned
3/4 C matchstick or julienned carrots
4-5 radishes, julienned
2 Tbsp cilantro, chopped
2 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp cumin
pinch kosher salt

1-2 tsp sriracha, to taste
1/2 C mayo

Prepare cabbage, apple, carrots and radishes and combine in a medium bowl. Add cilantro and toss to combine. Whisk together lime juice, oil, cumin and salt and pour over slaw mixture. Toss again to combine. Slaw don’t need to be exact – make your slaw to taste and for the appropriate amount of people you’ll be serving. Set aside.

In a small bowl, whisk together sriracha sauce and mayo, adding sriracha until you reach your preferred heat level.

Assemble tacos by spreading sriracha mayo on each tortilla and topping with meat and slaw. Drizzle with additional sriracha if desired.

korean-bear-tacos

katie

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Filed under Healthy, Main Dish, Make Ahead Meal

Sweet Potato Shepherd’s Pie

Another St. Patty’s day is almost upon us. This is the time of year I attempt Irish cuisine for a meal or two. Then I remember that I’ve been to Ireland, and while I had a few good meals, I feel like the Irish are better suited to beer and whiskey.  I do, however, love one-dish meals and the idea of shepherd’s pie. I prepared a healthy version of the Irish favorite, using sweet potatoes on top instead of your standard mash.

Sweet Potato Shepherds Pie

Sweet Potato Shepherd’s Pie
Serves 4-6

1 lb lean ground beef (you could also use turkey or lamb)
2 large sweet potatoes, peeled and cubed
1/2 C chopped carrots
1/2 C chopped celery
1 small onion, chopped
1 tsp chopped garlic
1/3 C marsala wine
6 oz tomato paste
1/4 C worchestershire sauce
salt and pepper

Preheat oven to 400 degrees.

In medium saucepan, boil sweet potatoes until soft, approximately 15 minutes. Drain, mash, season with salt and pepper and set aside.

In large skillet, brown ground beef. Add onions, carrots, celery and garlic and sauté until vegetables are softened, approximately 10-12 minutes. Add marsala, tomato paste and worchestershire and simmer until sauce thickens. Add pepper and remove from heat.

Place meat mixture in a square or round 8 inch baking dish. Press mashed sweet potatoes over the top of the mixture. Bake in oven for 15-20 minutes, or until potato top becomes a bit crusted.

Spoon and serve.

Sweet Potato Shepherd's Pie dish

If you want to Irish it up a bit more, swap the marsala for some Guinness. Or just drink one while you cook.

Check out these other comforting potato dishes from our friends around the web!

The Heritage Cook: Potato, Bacon, Green Chiles and Cheese Casserole 
Feed Me Phoebe: Bangers and Spinach Mash with Cider Onions
Dishin & Dishes: Sweet and Savory Potato Stacks
Big Girls, Small Kitchen: Potato-Chickpea Masala with Cilantro Chutney
Weelicious: Potato Fans
Taste With The Eyes: Truffled Poached Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack
Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad
Red or Green: Smashed Sweet Potatoes with Chipotle
In Jennie’s Kitchen: Crispy Oven Fries
The Sensitive Epicure: Healthier Twice Baked Potato Skins
Elephants and the Coconut Tress: Indian Spiced Potatoes
Jeanette’s Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole  ‎
Virtually Homemade: 
Bacon Parmesan Hasselback Potatoes
Devour: 
Mashed Potatoes, Reinvented
FN Dish: 
10 Potato Picks (Recipes)

Slainte!

stef

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Filed under Cook, Healthy, Main Dish

Easy Pan Cheeseburger Sliders

Unfortunately, polar vortex temperatures are not conducive to outdoor grilling. Unless you are into deep frozen cheeseburgers. I, for one, am not. I recently tried this incredibly easy way to cook up a burger inside with little mess and lots of flavor. By baking the ground beef patty in a rimmed baking pan, you end up spending less time at a grill and more time with your guests.

This is the perfect addition to a Super Bowl spread. I’ve listed the recipe for the most classic of cheeseburgers, but the possibilities with these are endless. Next time I’m thinking BBQ Cheddar or Mushroom Swiss.

Easy Pan Cheeseburger SlidesEasy Pan Cheeseburger Sliders
Makes 10-12 servings

2 lbs ground beef
1/4 C diced yellow onion
2 TBSP worcestershire sauce
1 tsp salt
1/2 cracked black pepper
6 slices, sharp cheddar cheese
small pretzel buns, or other small dinner rolls
Lettuce, ketchup, mustard or other desired condiments

Preheat oven to 400. In a large mixing bowl, mix ground beef, onion, worcestershire sauce, salt and pepper together. Press beef mixture evenly into a rimmed 9×13 baking pan. Using the end of a wooden spoon or other similar utensil, press down, making indents randomly across the meat (as shown in the picture).

Pan Burgers

Place in oven and bake for 20-25 minutes. About halfway through, remove from oven and empty grease. Repeat after 25 minutes. Place cheese slices across the top and place in the oven for 2-3 more minutes to melt cheese.

Using a pizza cutter, cut patty into squares of desired size. Place on buns and serve!

Check out these other Super Bowl friendly sliders!

Jeanette’s Healthy Living: Gluten-Free Maryland Crab Cake Sliders
The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Devour: Pick Your Slider Stuffing for Super Bowl
Dishin & Dishes: Philly Cheesesteak Sliders
Blue Apron Blog: 5 Tricks to a Great Slider
Weelicious: Mexican Chicken Sliders
Taste With The Eyes: Classic Chicago-Style Polish Sausage Sliders
Virtually Homemade: Meatball Sliders
Napa Farmhouse 1885: Buffalo Sliders with Bacon & Cheddar
Red or Green: Buffalo Chicken Sliders with Bacon & Celery
The Sensitive Epicure: Arepas — The Ultimate Gluten-Free Slider with South American Flair
Domesticate Me: Cheesy Buffalo Chicken Meatball Sliders
Daily*Dishin: Italian Roast Beef-Smoked Almond Creamy Cheesy Sliders
FN Dish: Super Sliders

stef

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Filed under Appetizers, Cook, Main Dish, Quick & Easy, Uncategorized

Wisconsin Cauliflower Mac & Cheese

With the new year comes resolutions and many of those lean toward healthy eating. Now we love a good thick, cheesy, creamy and caloric macaroni and cheese just as much as the next guy, but sometimes, lets face it, we need to lighten it up. So we are kicking off the new year with a guest post from Carrie over at Diet Deep Dish who is bringing us a delicious recipe for Cauliflower Mac & Cheese…Wisconsin Style.

Hello! I’m Carrie from the blog, Diet Deep Dish, and I am so honored to provide a guest post for Haute Apple Pie! I share the HAP ladies’ passion for creating simple, delicious recipes with a Midwestern flair. My goal is to lighten-up your favorite comfort foods, so what better way than to start with Mac and Cheese?

This recipe ups the nutrients with whole grains, cauliflower and broccoli, but is just as creamy and satisfying as the original. I brought this to our family Christmas, and adults and kids alike went for second helpings. I hope you enjoy!

Craving more mac and cheese? Check out these past HAP recipes!
Southwestern Pepper Jack Mac
Buffalo Mac ‘n Cheese
Smoky “Wintervera” Mac ‘n Cheese
Rosemary White Cheddar Mac ‘n Cheese

Wisconsin Cauliflower Mac n Cheese

Wisconsin Cauliflower Mac and Cheese
Yields 8 servings

Adapted from Rachel Ray

Ingredients
1 head cauliflower, chopped into florets
12 oz whole wheat pasta
2 cups broccoli slaw
2 tbsp butter substitute, like Earth Balance natural buttery spread (or butter)
1/4 cup whole wheat flour
1 cup skim milk
½ cup vegetable broth
1 tsp chili powder
2 tsp oregano
1/2 tsp paprika
2 cups reduced-fat cheddar cheese
4 oz reduced-fat cream cheese
Salt and pepper to taste

For the topping

2 slices whole grain bread, torn into pieces (or 1 cup whole wheat bread crumbs)
2 oz goat cheese
½ tbsp. butter

Preparation
1. Bring a large pot of salted water to a boil and add the cauliflower. Cook until tender, about 5 minutes.
2. Remove the cauliflower with a slotted spoon and add the pasta and broccoli slaw to the same boiling water. Cook until tender. Drain the water and add the cooked cauliflower to the pasta and broccoli slaw and set aside.
3. Meanwhile, melt the butter or butter substitute in a skillet. Whisk in the flour until combined. Slowly whisk in the milk, broth and seasonings and cook until thickened, about 5 minutes.
4. Stir in the shredded and cream cheeses. Add salt and pepper to taste. Pour the sauce over the pasta mixture and toss to coat. Pour into a greased 9×13 in baking dish.
5. To prepare the topping, place the bread (or bread crumbs) and goat cheese in a food processor and pulse until combined. Melt the butter in a saucepan and cook the bread crumb mixture until lightly toasted, about 5 minutes. Sprinkle mixture over the mac and cheese.
6. Preheat the oven to 350 degrees F and bake uncovered for 15 minutes. Enjoy!

Cauliflower Macaroni and Cheese

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Hearty White Bean & Smoked Ham Soup

Have you ever have a favorite lunch or dinner place that you max out on or move further away from and then totally forget about for awhile? Then one day something trips a magical memory trigger and you suddenly ask yourself why it’s been forever since their deliciousness has crossed your path?

This happened to me recently and in my case, it’s an extremely tiny and eclectic soup place. A Milwaukee “soup Nazi” of sorts that I worked by for years until my career took me around town for a few years to offices far from his shop. When I moved back to a downtown office almost two years ago, I had all but forgotten about the place – until a few weeks ago. It was one of those first grey, gloomy and freezing pre-winter days and a Whole Foods salad just wasn’t going to cut it. I needed warm, hearty soup and BOOM, memory trigger tripped.

I ordered a Northern Bean and Ham Soup and couldn’t stop thinking about it so I took my own riff on recreating it for home – swapping his rice for barley and tossing in a few more vegetables from the remains of my CSA. Now, even though I’ll be going back again soon, I’ve got a permanent reminder in my files.

white bean and ham soup

White Bean & Ham Soup
8-10oz smoked ham hock, deboned and cubed
1 C pearl barley
2 carrots, peeled and chopped
3 stalks celery, diced
1 C swiss chard or kale, stems removed & leaves chopped
1/2 medium onion, finely chopped
2 cloves garlic, minced
2 cans great Northern white beans
5 C chicken stock
1 C half and half or 2% milk
6 Tbsp butter
kosher salt
black pepper

Prep and chop all vegetables. Melt butter in a large stock pot and once almost melted, add onion, carrot and celery. Saute vegetables over medium heat for 6-8 minutes. Season well with salt and pepper. Once they begin to soften, add garlic and saute another 3-4 minutes. Add small amounts of chicken stock as needed if vegetables begin to stick to the pan, using a wooden spoon to scrape any browned bits off the bottom into the stock.

Add ham, beans, barley and remaining stock. Stir to combine and reduce heat to a low simmer. Cook for 20 minutes, then add kale/chard and half and half. Continue to simmer for another 30 minutes, checking to see that barley is fully cooked. Season well with salt – about 1-2 tsp – until flavors pop.

white bean and smoked ham soup

katie

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Filed under Main Dish, Make Ahead Meal

Parmesan Spinach, Broccoli and Chicken Bake

With the emergence of cold weather comes the one-dish wonder dinners in my house. Nothing warms you to the core better than a good, ol’ casserole. This dish plays off some lovely green veggies, packing a vitamin punch. You can always mix and modify this dish with some roasted red pepper, sun-dried tomato or goat cheese additions.

Parmesan Spinach Broccoli Chicken Bake

Parmesan Spinach, Broccoli and Chicken Bake
12 oz egg noodles
4 TBSP unsalted butter
1/4 C flour
3 C milk
1/2 cup shaved or shredded parmesan cheese
1 tsp pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp crushed red pepper
1/3 C plain Greek yogurt
1 1/2 C fresh broccoli, chopped and steamed
2 C fresh spinach, chopped
2 C rotisserie chicken, shredded
about 1 C panko crumbs
2 tsp extra virgin olive oil
extra parmesan cheese for sprinkling

Preheat oven to 400 degrees.

In large pot, boil water and cook egg noodles according to package directions.

In a large sauce pan, melt butter. Whisk flour until roux forms. Slowly add milk, about 1/4 C at a time, until fully blended. Whisk often at a medium heat until sauce thickens, about 10 minutes. Whisk in pepper, salt, garlic powder, red pepper, yogurt and parmesan cheese until melted and blended. Remove from heat.

In a 9×13 casserole dish, mix noodles, steamed broccoli, chopped spinach and chicken together. Pour sauce over the top and mix thoroughly until evenly coated. Sprinkle dish with panko and parmesan. Drizzle olive oil over the top.

Bake at 400 degrees for 12-15 minutes, until topping turns golden brown.

Parmesan Spinach, Broccoli and Chicken Bake

Our friendly food bloggers over at the Food Network are celebrating spinach this week as well! Test out any one of these delicious Popeye pleasing meals:

Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za’atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie’s Kitchen: Crispy Spinach Latkes 
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides

Happy dining!

stef

3 Comments

Filed under Cook, Main Dish

Teriyaki Chicken with Pineapple Rice

I absolutely love chicken cooked on the grill.  We have been eating it so often that I am starting to try new sides to keep it fun and new.  I came across this recipe for pineapple rice on Our Best Bites.  The pineapple give the rice the perfect amount of sweetness and the cilantro adds a wonderful flavor.  The best part is my kids love it as well.
grilled chicken

Teriyaki Grilled Chicken with Pineapple Rice

4 Boneless, Skinless Chicken Breasts, pounded thin
2 cups store bought Teriyaki Marinade

2 1/2 cups cooked white rice
2 Tbsps butter
Juice of 1 lime
1 small can crushed pineapple, drained.
½  Cup chopped fresh cilantro
Salt and pepper to taste

Place the chicken in a plastic bag and cover with the marinade.  Marinate in the refrigerator for at least one hour.

In a large bowl, mix the warm, cooked rice with the butter, lime juice, pineapple and cilantro.  Add salt and pepper if necessary.

Heat your grill to medium high.  Remove chicken from the marinade and discard any leftover marinade.  Cook chicken until no longer pink, about 5 – 7 minutes per side depending on the thickness of the breast.  Let rest for a few minutes, then slice and serve over rice.

grilled chicken2

anne

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Filed under Grill, Main Dish

Easy Chicken Chilaquiles

Once upon a time, long, long ago I was a college student on a spring break trip in Mexico. Having been just introduced to the wonder that is “all-inclusive” I tried all sorts of interesting looking things at the various restaurants and buffets during the week, with one of those items being spicy, savory chilaquiles. I don’t know what randomly made me think of that one day but I did and decided I wanted to take a crack at making them.

As it turns out the key to chilaquiles is a good rojo sauce. Having never really made a rojo sauce before, I did the sensible thing and found a solid looking recipe as a starting point that I’ve since modified to better fit my tastes. I really love that this batch makes enough to support two meals. Besides the application below, I’ve used it as a mole base, as an enchilada sauce and as a slow cooking sauce for carnitas and it’s delicious all around. Turns out lots of things get better with a good rojo sauce.

Moving along to the main show, chilaquiles themselves come in many variations and flavor combinations and are traditionally eaten for breakfast or brunch. I happen to think they also make an excellent, easy weeknight dinner too and are a good way to mix up your standard “taco Tuesday”.
chicken-chilaquiles

All Purpose Rojo Sauce
makes enough for 2 meals
7 dried New Mexico chiles
1/2 C chile soaking liquid*
1/2 onion, roughly chopped
1 14.5 oz can crushed tomatoes
2 plum tomatoes, chopped
3 garlic cloves, chopped
1 jalapeño, seeds removed, chopped
1/4 teaspoon paprika
1 Tbsp honey
1 Tbsp ancho chile powder
1 tsp ground cumin
1/2 tsp kosher salt

*Place dried chiles in a bowl of warm water and let soak and soften for 15 minutes.
Meanwhile, add chopped onion, crushed tomatoes, plum tomatoes, garlic and jalapeno to a food processor and blend well until mostly smooth. Add spices and honey and pulse twice. Remove chiles from water and trim off stems. Shake out seeds if desired (many may just fall out, which is fine). Roughly chop chiles into large chunks and add to food processor. Blend until entire mixture is smooth. Reserve half of sauce. The rest can be refrigerated for up to a week or frozen for future use.

Chicken Chilaquiles
serves 2-3
3C tortilla chips
2C shredded rotisserie chicken
1/2 batch rojo sauce
1/2 C shredded cheddar cheese
1/2 C queso fresco or cotija cheese
3 green onions, chopped
2 Tbsp cilantro, chopped
4-5 eggs, poached
Cholula hot sauce, to taste

Preheat oven to 350. In a large bowl, add chicken, green onions, cheddar cheese and 1/2 of the reserved rojo sauce. Toss gently to combine ingredients.

Very lightly grease a 13×9 glass pan. Spread a thin layer of tortilla chips (you may wish to partially crush a few of them, depending on the shape of your chips) across the bottom of the pan. Top tortilla chips with chicken mixture. Crumble 1/4 C of cotija over chicken. Mentally divide remaining sauce into two portions and pour one of the “portions” evenly over the chicken and cheese. Repeat layers – chips, chicken mixture, cotija and sauce.

Bake for 25-30 minutes. While chilaquiles are baking, use your favorite method to poach your eggs. We use this odd Depression-era egg pan of my husband’s but here is an easy picture tutorial to get it right without a special pan. Take note that it only take about 4 minutes to perfectly poach an egg so you will want to wait until your chilaquiles are almost done to drop your eggs in.

Serve chilaquiles with 2 eggs per person and roughly chopped cilantro.

chilaquiles

katie

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Filed under Main Dish, Quick & Easy

Avocado Cashew Chicken Salad

I have an obsession with two ingredients. Greek yogurt and avocado. I use plain greek yogurt in pretty much everything I make (my husband can attest) and have become a fan of pretty much any dish paired with avocado. I love a good chicken salad, especially as the weather begins to warm up (finally!). This chicken salad combines my two favorite add-ins to make a creamy, healthy dressing for the chicken. Eat this chicken salad on a croissant, atop a bed of fresh greens or all by itself! This is a great dish to bring to a picnic, although you cannot make it too far ahead of time or the avocado with turn a brownish hue. So add the dressing right before serving!

Avocado Cashew Chicken Salad

Avocado Cashew Chicken Salad
1 lb. cooked and shredded skinless, boneless chicken breast (or rotisserie chicken), cooled
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. dried cranberries
1/4 cashews, chopped
1 avocado
1/3 C plain fat-free Greek yogurt
1/2 tsp cumin
1/2 tsp coriander
salt and pepper to taste

Combine chicken, celery, green pepper, cranberries and cashews in a large bowl. In a separate bowl, mash avocado. A fork should suffice for a ripe avocado, but you may want to process it if it is a bit firm. Add yogurt, cumin, coriander, salt and pepper and mix thoroughly. Add to chicken mixture and fold together until all ingredients are covered. (Make sure to cool the chicken as to not melt the yogurt).

I hope you are all enjoying the entrance of spring and hints of summer as much as we are!

stef

4 Comments

Filed under Cook, Healthy, Main Dish, Sides

Baked Fish Tacos with Creamy Tomatillo Salsa

Yesterday for Cinco de Mayo I was lucky to have some fresh fish to work with for these tasty, tangy baked fish tacos. Fish tacos are a regular in our repertoire but lately we’ve been baking them instead of frying them. With a substantial panko crust, they taste just as good with a bit less guilt. I used fresh pan fish but tilapia or any readily available white fish would be delicious. Shrimp would also be a great choice.

I served the fish tacos with a homemade creamy tomatillo salsa, with the bright flavors lending themselves well to seafood. I like to add avocado to my version since the richness of the avocado helps balance out the tang of the tomatillos.  Add in some sweet carrots, crunchy cabbage and peppery radishes and you have the perfect spring meal.
baked-fish-taco1

Baked Fish Tacos
makes 4 small tacos
12 panfish filets or 1 lb tilapia, cut into bite-sized pieces
1 C panko bread crumbs
1/3 C shredded parmesan cheese
3 Tbsp butter, melted
1/4 tsp cumin
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle or chili powder
cracked black pepper

Preheat oven to 350. Grease a cooking sheet or glass pan and set aside. In a medium bowl or large Ziploc bag, combine panko, parmesan and spices. Stir or shake to combine. Melt butter in a small bowl. Dip fish filets lightly in butter, then toss in breading mixture to coat. Set on cooking sheet. Bake for 20-25 minutes depending on thickness of filets. Fish should be white and flaky when fully cooked.

2 radishes, very thinly sliced
1 C chopped cabbage
1/2 C matchstick carrots
1 Tbsp olive oil
1/2 Tbsp lime juice
pinch of salt
4 small tortillas
chipotle mayo

In a medium bowl, add cabbage, carrots and radishes. Drizzle on olive oil and lime juice, tossing to combine. Season with salt and toss again.

Serve baked fish with warm tortillas, chipotle mayo, tomatillo salsa and hot sauce.

baked-fish-taco

Creamy Tomatillo Salsa
6 medium tomatillos, quartered
1/2 avocado
1/2 small onion
1/2 jalapeno, seeded
2 cloves garlic
1 lime, juiced
1 handful cilantro
1/2 tsp kosher salt
1/8 tsp cayenne

Add tomatillos, avocado, onion, jalapeno, garlic, cilantro and lime juice to a food processor. Process until blended and just barely chunky. Add salt and cayenne and pulse two more times. Add additional salt or cayenne to taste if desired.
tomatillo-salsa
katie

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