Sunday was a dreary, rainy day, so I decided to try out 2 new recipes, one that my friend Christina gave me, and another I found online.
Avocado Salsa (courtesy of Christina 🙂 )
6 medium to large tomatillos or equivalent
3 + yellow chilies (depending on how hot you want it)
1 bunch of cilantro
1+ lime (depending on your taste)
1 tsp + salt (depending on your taste)
1/4 + onion (depending on your taste)
-remove the husk from the tomatillos
-roast both the tomatillos and yellow chilies on a non stick pan(if you have one) until they are soft
-You can roast the onion if you would like ( I didn’t)
-during the roasting peel the avocados and mash them up
-once the roasting is done, peel some of the burned part, then put the tomatillos, yellow chilies, and cilantro in the blender and blend on low
-add the onion, salt and lime and blend it on low again.
-when the flavor is to your liking, add the avocado to the salsa and hand stir it. I prefer this to make it chunky. If you use the blender it will be smooth. Add the avocado seeds before you store it to keep the avocado from browning.
Coconut-Curry Chicken Dippers (courtesy of Kraft.com)
HEAT oven to 400ºF.
COMBINE coating mix, coconut and seasonings in pie plate. Beat egg in second pie plate.
DIP chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place in 15x10x1-inch pan sprayed with cooking spray. Discard any remaining coating mix.
BAKE 12 to 14 min. or until chicken is done. Meanwhile, mix dressing and chutney.
SERVE chicken as dippers with the sauce.
Both recipes turned out amazing! Hope you will try them and let me know what you think 🙂 Sorry the pictures are so small; I was using my cell phone.