Whew....we just got done with Operation Weed the Garden. It was getting gross in there. Once we cleared out many of the weeds though, we were excited to see more summer squash and zucchini, plenty of tomatoes, beets, and even a few baby jalapeños!! Between our CSA and our garden we have had a plethora of awesome veggies the past few weeks.
For this week's recipe, I opted to go for a quick meal using some garden salsa I had already whipped up compliments of PW's recipe (PW = Pioneer Woman who I adore). We had onions, cilantro, and jalapeños in our CSA and a few tomatoes from our farmer's market. I zipped it through the food processor for a snack over the weekend and it was still lingering in the fridge.
Then there was the rotisserie chicken. It's been too hot to cook much, so we picked up a chicken at the store the other night. We all loved it - Liza included. Our fridge was also filled with this week's CSA: corn, tomatoes, peppers, onions and more jalapeños (aka toppings). There's no super-secret recipe to these, but they were delicious and I loved that the salsa/sauce was homemade.
So, here's what we did:
[1] Mix said leftover chicken with salsa and a bit of chicken stock in a saucepan over medium heat. I let it simmer for awhile (maybe 15 minutes) and 'pushed' on the chicken with a spoon to help it breakdown a bit more and absorb some of the flavors from the salsa. For about the last 5 minutes, I tossed in a can of black beans to help the mixture go a little further (I frequently mix this up during the school year and freeze it).
[2] Line a baking sheet with tin foil and preheat the oven to 350. Scatter tortilla chips over top of the tin foil. Then load up with the good stuff - chicken mixture, peppers, tomatoes, jalapeños, corn, olives, and cheese. Bake for 10-15 minutes or until cheese is bubbly.
[3] Top with more goodness - we used avocado, salsa, hot sauce, and some plain yogurt (we ran out of sour cream).
Anybody else have some great recipes to use with all the goodness coming from the garden? We'd love some more ideas!
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| Super-squash & guard dog, Whitney! |
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| Oh hey Jalapeño! |
For this week's recipe, I opted to go for a quick meal using some garden salsa I had already whipped up compliments of PW's recipe (PW = Pioneer Woman who I adore). We had onions, cilantro, and jalapeños in our CSA and a few tomatoes from our farmer's market. I zipped it through the food processor for a snack over the weekend and it was still lingering in the fridge.
Then there was the rotisserie chicken. It's been too hot to cook much, so we picked up a chicken at the store the other night. We all loved it - Liza included. Our fridge was also filled with this week's CSA: corn, tomatoes, peppers, onions and more jalapeños (aka toppings). There's no super-secret recipe to these, but they were delicious and I loved that the salsa/sauce was homemade.
So, here's what we did:
[1] Mix said leftover chicken with salsa and a bit of chicken stock in a saucepan over medium heat. I let it simmer for awhile (maybe 15 minutes) and 'pushed' on the chicken with a spoon to help it breakdown a bit more and absorb some of the flavors from the salsa. For about the last 5 minutes, I tossed in a can of black beans to help the mixture go a little further (I frequently mix this up during the school year and freeze it).
[2] Line a baking sheet with tin foil and preheat the oven to 350. Scatter tortilla chips over top of the tin foil. Then load up with the good stuff - chicken mixture, peppers, tomatoes, jalapeños, corn, olives, and cheese. Bake for 10-15 minutes or until cheese is bubbly.
[3] Top with more goodness - we used avocado, salsa, hot sauce, and some plain yogurt (we ran out of sour cream).
Anybody else have some great recipes to use with all the goodness coming from the garden? We'd love some more ideas!
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