Category Archives: What’s 4 Dinner Solutions
This was easy enough, I found a recipe for a guide but it mainly reinforced the notion that anytime you think of a nice meal idea someone else has already been there. I used chicken thighs, browning them on both sides in oil before removing them to make sweating down the onions a little easier. I added a can of whole tomatillos, a pint of tomatillo salsa, and some stock to the onions. Add the chicken thighs back and simmer them long enough to easily remove the meat from the bones. Recombine the shredded chicken with the sauce, stir in a slurry of corn starch and simmer to thicken.
Serve the chicken in the sauce over white rice. I like a little sour cream on a salsa verde, and the fried strips of corn tortilla go nicely with the dish.
So the Force is finally with us again and from all spoiler free accounts, it’s good. I probably won’t see it for a couple of weeks, but I’m still excited it’s finally arrived. Meanwhile, I’m working on the Christmas Eve party menu, wrapping up the last of the Christmas shopping and cursing the snow. It’s a Colorado thing – well actually a Front Range thing – we expect our snow to be gone within a day or two. It’s unusual for the roads to still be awful three days out. Snow is for mountains!
If you’ve seen the movie, let me know how you liked it – no spoilers!
Scrolling through my recipes looking for ones I pulled together by rummaging around the pantry, freezer and refrigerator and came up with this one. Quick, easy and versatile.
- 9 oz pkg. fresh linguine pasta
- 4 Roma tomatoes
- 1 green or red pepper
- 4 green onions
- ½ tbsp crushed garlic
- 2 tsp dried basil
- ½ cup olive oil
- Optional: ¼ lb sliced pepperoni or ¼ lb cubed turkey
saucepan, large skillet
Fill saucepan with water and bring to a boil.
Chop tomatoes, pepper and green onions (use greens and whites). Heat oil in skillet, add onions, garlic and pepper, sauté until onions are golden, careful not to let garlic burn. Add pepperoni and turkey. Let simmer on medium to low medium heat.
Add pasta to water while ingredients simmer in skillet. Cook according to pkg. instructions.
Once pasta is al dente, add tomatoes to skillet, sauté 1-2 minutes. Using a slotted spoon or pasta spoon, transfer pasta to skillet, letting most of the water drain before transferring. There should be just enough water on the pasta to create a nice sauce. If it seems too dry, add a few spoonfuls of the pasta water. Stir and serve with grated Parmesan.