Coconut and Lime

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Homemade Salsa

Salsa is one thing I make very often. We love Mexican food and the stuff in the jar just does not compare to fresh homemade salsa. Normally I like to use fresh tomatoes for this salsa, but I have listed here my recipe using canned tomatoes so that you can prepare this any time of year. For fresh tomatoes, just substitute about 2 cups, chopped. When using fresh I prefer to use Romas .




Homemade Salsa

1 (28 oz. can diced tomatoes) preferably organic or fire roasted for maximum flavor
1/2 can of diced green chilies
2 cloves garlic
4 scallions
2 handfuls fresh cilantro (use leaves ans stems)
juice of one key lime or half a regular lime
1/2 tsp. ancho chili powder
1/2 tsp. dried oregano
1/8 tsp ground cumin
1/8 tsp. black pepper
salt to taste

Put all ingredients in the food processor or blender and process until slightly chunky but mostly smooth. Refrigerate until ready to serve. This is always better the second day as it gives the flavors time to develop as it rests in the refrigerator.

Chicken with Creamy Dill Sauce

I finally feel like it's time to try some new and exciting recipes again. Our little one is content to sit in her swing as I chop, saute and rush about the kitchen so all is just about back to normal in our house these days. Here is a new recipe I had been wanting to try recently. I changed it up by substituting dill for the chives originally called for and adding some lemon juice to brighten the flavor. I served this over linguini with spinach on top of the linguini. It was a hit!




Chicken with Creamy Dill Sauce

(adapted from Eating Well's Healthy In a Hurry Cookbook)

1 lb. boneless, skinless chicken breasts, trimmed of fat and pounded to 1/2 inch thickness
1/4 c. plus 2 Tbsp. all-purpose flour, divided
3 tsp. extra virgin olive oil, divided
2 shallots, minced (I used 2 tsp. dried shallots from Penzey's)
1/2 c. dry white wine
1 (14 oz.) can chicken broth (or use homemade)
1 Tbsp. lemon juice
1/3 c. sour cream
1/2 Tbsp. Dijon mustard
1 Tbsp. dried dill
salt and pepper

Season chicken with salt and pepper then dredge in 1/4 c. flour. Heat 2 tsp. olive oil in a heavy skillet and cook chicken about 4 minutes on each side, until nicely browned over medium high heat. Place chicken on a plate and keep warm. Add remaining olive oil and shallots to the skillet and saute until golden. Put remaining flour in skillet and stir until combined. Add broth, wine and lemon juice. Stir well and bring to a simmer. Place chicken back in skillet. Add sour cream and Dijon mustard and stir well. Allow to simmer about 7 more minutes, until heated through and chicken is no longer pink in the center. Sprinkle with dill. Serve.