It seems that we end up eating tacos quite often. Usually once a week at least. Sometimes it's just regular tacos with ground beef. Other times it's pork or chicken. Regardless of what type of filling our tacos have I always like to have something fresh to go with them, so generally we have tacos on Thursday nights because the Farmer's Market is Thursday morning. I will make guacamole, pico de gallo, or salsa depending on what I can get that looks good that particular week.
Well this past week sucked for produce. In Florida we're at that in between stage. The farms in GA are just about done and nothing here has started producing yet. Grrrrr. I was able to get some nice cilantro but the tomatoes were crap.
So what was I going to do for tacos tonight? Then I remembered a delicious condiment type thing we had when we were in Cozumel that came with the carnitas. I think I did a pretty close re-creation and Tony loved it...
Cilantro and Onion Salsa
1 red or white onion, diced
1 bunch of cilantro, picked and rough chopped
1 jalapeno, small diced (more or less depending on the heat you want)
juice of 1 lime
1 tsp garlic powder
salt to taste
Mix all ingredients in a bowl.
Cover and refridgerate for about 2 hours to allow the flavors to meld.
Serve with any type of tacos, nachos, or with chips.
Wednesday, October 3, 2012
Every once in a while you make a meal that is good. I mean so good that you think maybe you should start a food blog so that you could blog it. You know, post pictures and post the recipe? And then you realize that Hey! You already have a food blog to do all that on but the last month was too crazy and you didn't get a chance to photograph or post any of the great meals you made...
Last nights dinner was enough to make anyone start a food blog. I had been texting a friend (Love you!) on Sunday to try and give her some dinner inspiration when I found some myself. Took til Tuesday night to follow through but it was worth the wait.
I was inspired by a pinterest post for Chicken Alfredo Roll-ups but seeing as it was a busy weeknight I knew this was gong to be too much time invested for me so I had to change it around and this is how it went...
Chicken Alfredo Lasagna
- 6 no boil lasagna noodles
- 2 1/2 Cups alfredo sauce (you can make your own but I was tight for time so used some Bertoli garlic alfredo sauce)
- 2 Cups cooked chicken, cut or shredded into bite sized pieces (I had roasted a chicken the night before but rotisserie chicken would work well for this)
- 1 Cup thawed frozen spinach, drained and squeezed dry
- 3 Cups shredded mozzarella cheese
- parsley for sprinkling on top to make it look pretty
- Preheat oven to 350º
- Grease a 8X8 casserole dish and spread a small amount of alfredo sauce on the bottom of the dish
- Place 3 lasagna noodles on the bottom (you'll have to break them to fit) and spread alfredo sauce on the noodles.
- Evenly spread the chicken and spinach, salt and pepper to taste and sprinkle with about half of the mozzarella cheese
- Cover with the remaining 3 lasagna noodles, top with the remaining sauce and cheese. Sprinkle with some parsley to make it look pretty
- Cover and bake for about 45 minutes, uncover and bake for about 15 more.
- Allow to rest for about 15 minutes and serve with a salad for a delicious week night meal.