Monday, October 3, 2016

Salsa Verde: Green Tomatillo Salsa

Posted: 10/3/16

This wonderful canned
TOMATILLO SALSA, 
I found on Food.comhas been a big hit! 

My family and friends LOVE 
Green Tomatillo Salsa 
They've all wanted more or asked for the recipe! 

The ingredients smell absolutely divine, 
either chopped (fresh) and while simmering!
I talked my hubby into growing our own 
tomatillos, so I could put up my own.


Post Update: 11/12/16
I just harvested most of my tomatillos today, only leaving a few small stragglers still left on the vine. What's great about tomatillos, unlike tomatoes, they actually last a long time off the vine. 

Weeks earlier, I was able to collect some ripe ones before the temperatures had dropped. We'd cover the plants at night and uncovered them in the mornings. However, the weather has been warm and just beautiful for some time now.

I now have 4 lbs total. Three pounds picked for the recipe below and one pound, I will freeze whole for reserve, simply to add that fun flavor to some other recipes.



Salsa Verde: Green Tomatillo Salsa



Besides being a dip for tortilla chips, 
it goes great with scrambled eggs! 


It's fabulous, served with my gluten free cloned 


Directions: 1) Prep the ingredients, coarsely chopping the onion and peppers.
 
 
a) Fit machine with metal the blade. Drop garlic cloves through the feed tube to finely mince. Stop machine, scrape down sides and remove garlic to reserve. 



b) Add green jalapenos (plus red & yellow hot peppers). 
Finely mince, stop machine; to scrape out and reserve.
 
  
d) Chop tomatillos and transfer to a large pot.
  
   
e) Chop onions and cilantro; add those to the pot.
f) Add reserved garlic, lemon juice, salt, cumin and black pepper (not shown).



  
2) Heat the large pot of ingredients (except reserved peppers) over MEDIUM-HIGH heat. Stir frequently until the mixture comes to a boil.
a) Reduce the heat to a simmer for 20 minutes.
b) Add reserved minced peppers.

Note: As written, this recipe is a mild salsa w/ 2 Tablespoons minced hot peppers. For a HOTTER salsa, add more (to taste)




3) Ladle the salsa into half-pint or pint jars, leaving 1/2-inch headspace.
a) Adjust with lids and rings.
b) Process half-pints 15 minutes, pints for 20 minutes,in a hot water boiling bath over HIGH heat.
c) Set sealed jars on a cooling rack.
d) Label & date. Store up to 18 months.



Labels Adapted: From overthebigmoon.com
Dafont.com(download font) 
KG Strawberry Limeade 
  
Salsa Verde: Green Tomatillo Salsa 
(Print Recipe)

Yields: 9-10 half-pints
6 garlic cloves, minced
2 Tbsp jalapenos, minced
(red & yellow hot peppers)
3 lbs tomatillos, finely chopped
3 cups onions, finely chopped
1/2 cup cilantro, finely chopped
1/2 cup lemon juice, fresh tastes better
(I've tried bottled juice too)
1 Tbsp salt
2 tsp cumin
1 tsp black pepper

Hot Peppers: Be sure to wear gloves, while seeding the jalapenos or you'll burn your fingers… and don't touch your face. Also, have good ventilation while cooking the salsa.


Directions:

1) Prep the ingredients, coarsely chopping the onion and peppers.
a) Fit machine with metal the blade. Drop garlic cloves through the feed tube to finely mince. Stop machine, scrape down sides and remove garlic to reserve.
b) Add peppers. Finely mince, stop machine; to scrape out and reserve.
c) Chop tomatillos, add to pot.
d) Chop onions and cilantro; add those to the pot.
e) Add reserved garlic, lemon juice, salt, cumin and black pepper.

2) Heat the large pot of ingredients (except reserved peppers) over MEDIUM-HIGH heat. Stir frequently until the mixture comes to a boil.
a) Reduce the heat to a simmer for 20 minutes.
b) Add reserved minced peppers.



Note: As written, this recipe is a mild salsa w/ 2 Tbsp minced hot peppersFor a HOTTER salsa, add more (to taste)

3) Ladle the salsa into half-pint or pint jars, leaving 1/2-inch headspace.
a) Adjust with lids and rings.
b) Process half-pints 15 minutes, pints for 20 minutes,in a hot water boiling bath over HIGH heat.
c) Set sealed jars on a cooling rack.
d) Label & date. Store up to 18 months.

Enjoy,
Sharon Anne

Related Link & Credits:
Applebee's Fiesta Lime Chicken - Gluten Free Recipe Clone

Original Recipe: From Food.com
Labels Adapted: From overthebigmoon.com
Dafont.com: (download font) KG Strawberry Limeade 


Affiliate links are for your convenience -  you don't pay more and I get small referral amounts. It helps us both & the site.

 

Thursday, September 22, 2016

Applebee's Fiesta Lime Chicken - Gluten Free Recipe Clone

Applebee's Fiesta Lime Chicken

I've been making Applebee's Fiesta Chicken for years! I've since adapted it to be Gluten Free, and tastes fantastic! My family LOVES this recipe.

I had so loved eating this meal for years and years from Applebee's! Then Todd Wilbur of Top Secret Recipes came out with his version some time back, and our family loved his version possibly even more. 

Then for a number of years, once I switched to eating Gluten Free, I stopped making it because I couldn't find Gluten Free Kikkoman Marinade locally where I live.

Fortunately, a few Walmart Superstores thereafter started carrying it; yet unfortunately not close by. On one occasion, I purchased several bottles. I'll note: Amazon sells it too; considering the extra trouble and the price of gas... it's still pricey.

Anywhoo! I went to make the recipe for when my kids came over last weekend, and I just about PANICKED when realized I'd gone through my stash of bottles! I searched high and low, in places I wouldn't have put the extras... I just wasn't quite sure what else I should do? At first, I figured, I'd just do a different recipe. (No, instead I decided to punt!)

Substituted: Without adding any extra water, I crossed my fingers, and substituted: 2 Tablespoons La Choy Lite soy sauce (which is wheat free) for all the marinade and hoped for the best. Otherwise, don't omit the other key ingredients, which are wonderful!

Re: (Marinating) In the directions, it says to marinate chicken for 2 hours. However, I CHEAT with a FoodSaver vacuum sealer, taking just 15 minutes, with (two) accessory Quick 2.25 quart Marinator containers. Okay, you can get by using just one, doing the meat in batches - instead - taking 30 minutes. A real time-saver! Not only faster, also makes cuts taste juicier and more flavorful! The vacuum action expands and opens up the cells, forcing more of the marinade into the cells structure of meat, rather than merely flavoring it.

Re: (Grilling) Is your outside grill is as old and on the fritz, as mine is? By all means, cook the chicken inside too! So, it's an all-year-round winning recipe! For grill marks, you can use either an oiled cast-iron grill pan or cast-iron grill/griddle. Otherwise, pan-fry the meat in a small amount of oil. Cook the meat just until completely done on both sides, without over-cooking.

To Serve: Plate the chicken and toppings onto the dinner plates, before placing briefly under to the oven broiler, melting the cheese, watching closely not to burn it! The Applebee's Mexican Rice recipe and Pico De Gallo links are at end of this post.

The Results: FANTASTIC! Maybe it's because I haven't made it for a while, but maybe even better than with the Gluten Free Kikkoman Marinade. It sure makes the recipe a whale of a lot more affordable!!!



My girls wanted to know why I hadn't posted my GF version yet, so they could pin it?
Aaahhh, because I haven't taken any photos (and) they ate all the evidence this time too!
This Applebee's pic posted online, all over the net, will have to do until I can make it again. Sorry!


Applebee's Fiesta Lime Chicken
- Gluten Free Recipe Clone -

Serves: 8   Print Recipe

Meat & Marinade:
8 boneless, skinless chicken breast halves, pounded evenly
2 cups water

2/3 cup Kikkoman Teriyaki Marinade (Gluten Free)
  Or Substitute: 2 Tbsp La Choy Lite soy sauce (wheat free)
8 Tbsp fresh cilantro, minced (don't omit)
2 fresh limes, squeezed (4 Tbsp)
4 tsp minced garlic
2 tsp liquid smoke, Mesquite flavor (don't omit)
1 tsp salt
1/2 tsp ground ginger


Fiesta Sauce:
1/2 cup low-fat mayonnaise
1/2 cup low-fat sour cream
4 Tbsp milk, 1% low-fat
1 fresh lime, squeezed (2 Tbsp)
1 tsp liquid smoke flavoring, Mesquite
1 tomato, diced
8 Tbsp fresh cilantro, minced
4 tsp onion flakes, chopped
1/4 tsp seasonings (each): salt, black pepper, chili powder, cumin, dill weed, garlic powder, paprika, and red pepper flakes

Broil & Serve:
Fresh Gourmet tri-color tortilla strips (Gluten Free)
2 cups Colby-Jack cheese, shredded
1 tomato, diced
Red onion, minced
Fresh cilantro, minced
Fresh lime wedges

1. Combine the meat and marinade in a zip-type bag and chill in the refrigerator for 2 hours. Meanwhile, mix together the sauce ingredients, chill; reserve for later us.

2. Grill breasts on both sides until done, but do not over-cook. Preheat your oven to HIGH-BROIL.

3. Place each grilled breast onto individual oven-safe dinner plates, over a bed of tri-colored tortilla strips; cover each with a generous spoonful of sauce, a sprinkling of cheese, topped with tomatoes, diced red onion, and cilantro.

4. With the oven set to broil, place each plate on the highest shelf and broil for only a few minutes - watching so as to NOT burn the cheese. Serve garnished, with fresh lime wedges, and related recipes below.
 


Related Recipes: 
Applebee's Mexican Rice recipe (coming soon)
Pico De Gallo recipe

Original Source: Todd Wilbur's Applebee's Tequila Lime Chicken Copycat Recipe


Note: The marinade is also wonderful grilling skewers of chunked zucchini, yellow crookneck squash, and sweet red peppers too.

Enjoy!


Sharon Anne



The affiliate links below are for your convenience (if you can't find the ingredients locally). You won't pay more linking and buying from Amazon (through me) but I will receive small referral amounts. It helps us both.



Yes, note the tortilla strips below are Gluten Free, see this link from the manufacturer.


     



Wednesday, August 3, 2016

Watermelon Strawberry Lemonade

Hey, August 3rd is... 
You're gonna love this...  
  
Watermelon Strawberry Lemonade
  
I found this recipe for 🍉 🍓 LEMONADE years ago on the Blogspot, FrostedBakeshop.

The original recipe had twice as much, plus she suggested you do it in two batches. since there's just two of us... I cut it down in half for 4 servings. 

In (and out of) season, to make slushies. Substitute: 4 cups frozen melon chunks, 1/2 cup thawed Strawberry Freezer Jam, and add 2 Tbsp granulated sugar (or Whey Low Granular Sweetener substitute.) 
Then the rest is the same.









Watermelon Strawberry Lemonade
Serves: 4 

4 cups seedless watermelon, cubed
4 large strawberries, halved 
1/4 cup granulated sugar, (to taste) 
Zest of 1 lemon 
1/4 cup lemon juice (to taste)

1 1/3 cups water, CHILLED 
May substitute Sprite® 

1. Add watermelon and strawberries* to the blender. Measure in sugar.

2. Using a Microplane Zester, add the lemon zest into the blender.

3. Squeeze lemons; pour juice and HALF the water into the blender.



4. Puree the fruit until it completely liquefies. 

5. Remove cover to stir in the remaining HALF of the water. 

6. Taste to adjust with either more sugar or lemon juice. 

7. Chill for 1 hour and serve with ice. To serve the Watermelon Strawberry Lemonade in a decanter, strain first.

Option: Increase recipe servings for parties and Sonic Drive-Ins normally sells "Pebble Ice" locally at reasonable prices! 

This (and the recipe) is a great use for over-ripe melons too! Flash freeze the chunks onto plastic wrap until solid for easy removal. Store chunks in freezer bags for up to 12 months.

I Stated Earlier: In (and out of) season, to make slushies. 
Substitute4 cups frozen melon chunks, 1/2 cup thawed Strawberry Freezer Jam, and add 2 Tbsp granulated sugar (or Whey Low Granular Sweetener substitute.) Then the rest is the same.


I'm particularly stoked about using this gadget for my fresh tomatoes this season!




Affiliate links are for your convenience. You DON'T pay more, yet I get a small referral fee. 
The ones that help you... help keep my blog running. So thank you for supporting the links!

             

Enjoy your holiday...

Cheers,

Sharon Anne


Many FAVORITE Recipes & Secrets...

I freely share many FAVORITE recipes & secrets. You may SHARE them too, but please CREDIT my blog... thanks! Be SURE to follow me on PINTEREST!
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