Green Salsa

I've always been threatened by tomatillos, don't ask me why, but they just looked scary. I mean they have a weird peel and look like under-ripe tomatoes. I decided to conquer my fears and I am so glad I did. This salsa is so tasty and quick, and it lasts in the fridge for up to a week. We made steak nachos last night and this was the perfect topping. ( I located the tomatillos in the produce department by the cilantro)

Ingredients 
1 lb washed and peeled tomatillos
1/3 bunch cilantro
1 jalapeno pepper, seeds and all
1 thick slice red onion
1 garlic clove
1 ripe avocado
1 tsp salt

Place quartered tomatillos into bottom of blender. Next add remaining ingredients and turn blender on, blend until pureed. That is it! Simple and delicious. If you want it spicier add another jalapeno, if you want it thinner add more tomatillos.

Ingredients

Peeled, washed and quartered tomatillos

Drop into blender

Give it a whirl

Done!

Enjoy!!

What I've been up to

I've been pretty busy the last few weeks on redecorating my daughter's room. I thought you'd like to see  how it turned out!

This is our last weekend of the summer, and I am incredibly sad that I will have to get on a regular sleep/cooking/cleaning/laundry schedule again.

Fried Ravioli

My middle child Simon spent the summer in Tennessee working at an outdoor adventure camp for kids; he loved every aspect of it! One of his favorite things about the camp was the night the cook made fried raviolis. He mentioned this to me the other day so I decided to recreate them for him. We were all pleased with how they came out, they were easy to make and so tasty. A perfect appetizer for a party, or for dinner, served with a big salad and crusty bread. 

Ingredients
Vegetable oil for frying
1 c milk
2 c Italian-style bread crumbs
1 box store -bought cheese ravioli (about 24)
1/4 c freshly grated Parmesan
1 jar marinara sauce, for dipping

Directions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Ingredients

Place milk and breadcrumbs in separate bowls

Dunk raviolis in milk

Dredge in breadcrumbs

Place on cookie sheet 

Simon helping out

They fry very quickly, and puff up

Place on paper towel to drain

I crammed them into the pan

Top with parmesan cheese and serve with dipping sauce

Enjoy! 

Man Pleasing Chicken

I've been in Utah for the past few weeks on vacation, and let me tell you I've sure enjoyed it! Tonight was my last night and so my sister and I joined forces and made dinner. She introduced me to this awesome chicken recipe that she originally found on Pintrest. It was easy to make but oh so yummy! The sauce is reminiscent of McDonalds spicy mustard sauce for their chicken nuggets.....my FAVORITE sauce!!

Ingredients

4 skinless boneless chicken breasts, or 6 skinless boneless  thighs

1 cup Dijon mustard

1/2 maple syrup (the real stuff)

2 TBSP rice wine vinegar

salt and pepper

Preheat oven to 450. Mix mustard, syrup and rice wine vinegar in bowl. Salt and pepper chicken. Dip chicken pieces into mustard mixture and place on a foil lined cookie sheet. Bake for 20 minutes, flip chicken over and pour over remaining sauce. Cook for another 20 minutes or until chicken is cooked. Let sit for 5 minutes before serving. Easy Peasy!! 

Ingredients

Mustard mixture before stirring

Salt and pepper chicken

Dip into mixture

Completely covering chicken in sauce

Place on foil lined baking sheet

Made Caprese salad to go along with dinner 

Ready for oven

Ready to eat

Enjoy!

Adapted from Busy But Healthy