I'm a dichotomy of blue jeans, pretty jewelry, frugalista, and Southern girl living the simple rural life. I want to live my life holistically, thoughtfully, economically, and most of all gratefully, and encourage other women to do the same.
I promised earlier this week I would share a new, easy favorite recipe using homemade salsa. In case you missed it earlier, here's the salsa recipe.
First, you'll need boneless chicken breasts - one per family member. Lightly season one side of each chicken breast with taco seasoning. Drizzle olive oil in an iron skillet and heat to medium to medium-high heat. When ready, put in each piece of chicken seasoned side down. You'll want the heat high enough to sear the outside of the meat. Lightly sprinkle the other sides of the chicken breasts with taco seasoning. After 3-4 minutes when the cooked sides of the breasts appear deep brown, flip them and sear the other sides for about the same amount of time. When the chicken is done, turn off the skillet but leave it on the burner. It will remain hot for some time.
Remove the breasts from the pan and put them on a cutting board, slicing them into small strips. Then put all the chicken strips back into the pan. Scoop in a generous helping of the homemade salsa and mix well. The skillet will probably be warm enough to heat up all ingredients, but if it's not you can turn it back on low for a few minutes.
You're done! Dish a couple of spoonfuls into the center of a flour tortilla. Add your choice of toppings: avocado, sour cream, lettuce, etc., and roll up the tortilla.
I love this because it's a quick supper that can be made easily after soccer practice, is healthy, and everyone in the family agrees it's yummy.
Even though it's the last official month of summer, there is still a bounty of produce available at farmer's markets and from our own gardens. I like to make homemade salsa to use up lots of produce so it isn't wasted. Yes, my chickens will eat extra produce, but that reason is a cop-out to let fruits and vegetables languish on the countertop past their prime.
Salsa actually tastes better after it sits in the refrigerator 24-48 hours. You can serve it solo with tortilla chips or get creative by adding it as a seasoning to recipes. I'll share one of my family's favorite recipes that incorporates salsa later this week. For now, here's my basic salsa recipe. Although you can make it all year, the fresh, summertime ingredients add an extra "wow."
Fresh Homemade Salsa
2 tomatoes, quartered
several sprigs of cilantro
2 cloves of garlic
1 tsp. garlic salt
2 Tbsp. lemon juice
1/3 jalapeno (more if you like it spicy)
can black beans (optional)
can of corn or fresh corn cut off the cob (optional)
Add all ingredients to a food processor or a "quick chopper." I like to use my manual quick chopper since I can better control the consistency of the final dish.
After thoroughly chopping and mixing all of the above ingredients, add fresh corn (or a can of corn) as desired and one-half to three-fourths of a can of black beans, rinsed and drained.
Refrigerate this healthy snack until ready to eat.
I'll update with a post later this week sharing a recipe that incorporates the leftover salsa you don't eat with tortilla chips.