Lately, I've been stocking up on all the great-looking Fall produce that's at the
farmer's market, but sometimes I run out of creative ideas for cooking with it. This entrée is just the solution to my quandary, as it incorporates a flavorful topping with in-season fruits. It's also perfect if you have
chicken thighs on hand.
Fish and couscous are two simple ingredients that, when paired together, make a very quick meal. The couscous takes a mere five minutes to cook and the fish requires about 10 under the broiler.
Although the ingredient list calls for store-bought salsa, if you have time, make it fresh!
A traditional picadillo usually consists of ground beef or pork, but in this easy variation, chicken tenders are featured. The quick-cooking protein is sautéed with onions, garlic, and cumin.
At this point the recipe adds in raisins and olives, but any vegetable mixture would be delicious.
In the height of good weather, food and festivity abound, and right about now, I'm wishing I could teleport myself around the United States. First I'd hit up Manhattan for
Wine 2.0's wine sampling this week, followed by the
Shrimp & Grits Festival in Georgia, and then some classic
Eli's cheesecake in the Windy City. Don't miss out on these events — if you do, you'll have to wait another year!
Mexico meets Italy in this creative, uncomplicated pizza. Instead of using a traditional tomato sauce and mozzarella cheese, this recipe uses salsa and Monterey jack. If you like the heat normally associated with Mexican cuisine, use a hot salsa and pepper jack cheese.
This week's nachos were inspired by a
recipe I found in the current issue of
Everyday With Rachael Ray. In the magazine, she uses
peaches as a savory ingredient in a spicy-sweet salsa that tops a steak quesadilla. Instead of making the quesadilla, I made nachos.
If you think
yesterday's chorizo was easy to make, you'll be equally impressed with this effortless rice dinner. The recipe uses the same
spicy sausage and salsa that was prepared in Sunday's dinner.
This one-pot meal, complete with vegetables, pork and nutrient-rich red rice, is sizzling with flavor.
These days, I don't have a lot of time on my hands, so I seek out recipes that are simple while still being gourmet. That's why I love this no-muss, no-fuss, Latin twist on the classic
American hot dog. A grilled bun is topped with
chorizo and finished with a salsa fresca.
I never need an excuse to eat salsa, but the fact that May is National Salsa Month certainly doesn't hurt. Not only is salsa incredibly easy to make, but once you've whipped up a batch, you can use it for just about anything: dip for chips, topping for fish, dressing for salad, and much more. Plus, like
nachos, this Mexican dish can be interpreted to suit an endless array of cuisines.
