Made Monday: Grilled Tomatillo Chicken
Happy week to you all!
This last weekend we celebrated Addy's birthday. I should have some pictures, and maybe even some printables (if I can figure out how to get what I made onto here), next week.
I have been working on that series as promised. I can't wait to share what God has put on my heart. It's definitely 1-2 weeks out. But joy of joys, it's gonna be awesome. I am looking forward to the conversations that could be started from this.
So, between the birthday and the writing, I need an easy post today.
But hey, this is a super good one!
Grilled Tomatillo Chicken (link will be at the bottom of the post too.)
It is delicious. It is easy. It is a little bit different and a great way to spice up a boring menu. I've made this one many times.
The tomatillos leave it with a zesty tanginess and the sauce has just the tiniest kick of heat to elevate a basic piece of chicken and some boring brown rice.
The sauce is boss. Seriously. And if you hate healthy whole grain brown rice, I promise you, you won't mind it underneath the tomatillo sauce. I like it when healthy tastes good. (Side note: I use Lundgren's whole grain brown rice. I purchase mine from a bulk bin at my local grocery store. It's way cheaper this way.)
I can totally get my picky eater to eat this... with sour cream. (Have you guys noticed a pattern here as to how I get my daughter to eat what I cook?!).
Don't let the tomatillos intimidate you. They are easy! I love them. They are very similar to a tomato except that they have a husk, the insides are slime-free and the seeds are tiny. Also, their flavor is more tart. (If you have a tomater-hater in your family they may actually be okay with tomatillos).
To pick a good tomatillo from the store you are looking for a bright green skin color (when they start to yellow they are over-ripe and sweet... not ideal for salsa verde or this sauce.) Ideally the husk should just be starting to break with the full tomatillo inside, but this is not always the case. If the husk is brittle and brown, the tomatillo has been off the vine for a while and may be dried out.
To prepare tomatillos just remove the husks, rinse, and dice just like you would a tomato. (Note: the husk can be a little sticky. That's normal)
Can I admit that I always feel awesome when I stand in line at the grocery store with a unique ingredient in my basket? "That's right people. Tomatillos. As in, I like to cook globally-inspired food. I don't let husks intimidate me. I am woman. Hear me roar."
It's a really good thing no one can hear my internal dialogue. Yeah.
Anyways. Go out. Be awesome. Try Grilled Chicken Tomatillos.
You are woman. Roar.
:)
Happy Monday, Friends!
Amanda
This last weekend we celebrated Addy's birthday. I should have some pictures, and maybe even some printables (if I can figure out how to get what I made onto here), next week.
I have been working on that series as promised. I can't wait to share what God has put on my heart. It's definitely 1-2 weeks out. But joy of joys, it's gonna be awesome. I am looking forward to the conversations that could be started from this.
So, between the birthday and the writing, I need an easy post today.
But hey, this is a super good one!
Grilled Tomatillo Chicken (link will be at the bottom of the post too.)
 |
It is delicious. It is easy. It is a little bit different and a great way to spice up a boring menu. I've made this one many times.
The tomatillos leave it with a zesty tanginess and the sauce has just the tiniest kick of heat to elevate a basic piece of chicken and some boring brown rice.
The sauce is boss. Seriously. And if you hate healthy whole grain brown rice, I promise you, you won't mind it underneath the tomatillo sauce. I like it when healthy tastes good. (Side note: I use Lundgren's whole grain brown rice. I purchase mine from a bulk bin at my local grocery store. It's way cheaper this way.)
I can totally get my picky eater to eat this... with sour cream. (Have you guys noticed a pattern here as to how I get my daughter to eat what I cook?!).
Don't let the tomatillos intimidate you. They are easy! I love them. They are very similar to a tomato except that they have a husk, the insides are slime-free and the seeds are tiny. Also, their flavor is more tart. (If you have a tomater-hater in your family they may actually be okay with tomatillos).
To pick a good tomatillo from the store you are looking for a bright green skin color (when they start to yellow they are over-ripe and sweet... not ideal for salsa verde or this sauce.) Ideally the husk should just be starting to break with the full tomatillo inside, but this is not always the case. If the husk is brittle and brown, the tomatillo has been off the vine for a while and may be dried out.
To prepare tomatillos just remove the husks, rinse, and dice just like you would a tomato. (Note: the husk can be a little sticky. That's normal)
Can I admit that I always feel awesome when I stand in line at the grocery store with a unique ingredient in my basket? "That's right people. Tomatillos. As in, I like to cook globally-inspired food. I don't let husks intimidate me. I am woman. Hear me roar."
It's a really good thing no one can hear my internal dialogue. Yeah.
Anyways. Go out. Be awesome. Try Grilled Chicken Tomatillos.
You are woman. Roar.
:)
Happy Monday, Friends!
Amanda