Showing posts with label tomatillos. Show all posts
Showing posts with label tomatillos. Show all posts

Thursday, November 6, 2014

Chicken and Dumplings in Tomatillo Sauce @LucyBurdette #Recipe #booksale



LUCY BURDETTE: By now, you can probably predict what each of us at Mystery Lovers Kitchen is going to contribute, based on the recipes we've chosen to make in the past. Right? 

Krista's all about pork and muffins and cupcakes with photos so mouth-watering they leap off the page. And Cleo's the queen of fun recipes, broken down so we can all make them. And Daryl/Avery is the cheese lady and the standard-bearer for tasty gluten-free. And Sheila loves fish and old-timey things made in her flea market conquests. And Peg makes clever meals for working folks. And Victoria/MJ is always having a party--or she makes it seem that way!

Chicken and Dumplings in Tomatillo Sauce
And I seem to veer from garden vegetables to decadent cakes, with comfort food in between.  

Now that I'm headed toward the launch of DEATH WITH ALL THE TRIMMINGS, I'm in the comfort food phase. If you happen to have some frozen green tomatillo sauce, this recipe is so easy. Also easy to whip that sauce up, so if you see tomatillos in the supermarket, grab them! I'll link to the recipe for the sauce below. This is chicken and dumplings with a Tex-Mex twist--oh my mouth is watering...

 

Ingredients

Half a cooked chicken deboned and broken into pieces
(could also use leftover turkey, about 2 cups)
2 tablespoons butter

1/4 cup flour

2 1/2 cups salsa Verde, also called tomatillo sauce *See Cook's note

1/2 cup milk

Dumpling ingredients


1 cup milk

3 tablespoons butter

One and a half cups all-purpose flour unbleached

1/2 cup cornmeal

1 tablespoon baking powder

One bunch scallions, cleaned and sliced

One handful (about 1/4 cup) fresh cilantro, chopped


To make the chicken, melt the butter in a large saucepan, and stir in the flour to make a paste. Cook for a minute or two longer, being careful not to burn the butter or flour.

Mix in the half cup milk and stir until slightly thickened. Then add the salsa Verde and cook a little longer, until the mixture is bubbling and thick. Add the chicken pieces. Set aside. Preheat the oven to 400.


To make the dumplings
:

 



In a medium pan over low heat, heat the milk and butter until steaming. Then stir in the flour, cornmeal, baking powder, scallions, and cilantro.

 




Pour the hot salsa Verde and chicken mixture into a well buttered Pyrex bowl. Drop hunks of dough into the chicken. Cover the casserole and bake until the dumplings are cooked through. This may take 20 to 25 minutes. Keep checking.

*Cook's note: I've made a similar recipe using jarred green salsa and it was salty to the point of being inedible. So, worth it to make the salsa yourself if you can find the tomatillos. Recipe here.


 

DEATH WITH ALL THE TRIMMINGS will be out on December 2, just in time for Christmas stockings! 

Pre-order it here.  

Breaking news! If you *forgot* to buy your ebook copy of AN APPETITE FOR MURDER, it's on sale for $1.99 through the weekend! 

Here's the Amazon link, the others to come. 


Thursday, November 7, 2013

Chicken Enchiladas in Tomatillo Sauce




LUCY BURDETTE: I've waited all summer for tomatillos to show up somewhere--in my garden, in the grocery store, or at the farmer's market. We used to have plants that reseeded themselves every year, but I suspect that the flooding we had during hurricanes Irene and then Sandy wiped them out. 

So when I noticed a basket of them--finally-- at the farmers’ market a couple of weeks ago, I snatched them up. My favorite thing to make with them is a green enchilada sauce. It isn’t hard and it freezes just fine so if you make extra, you can save half for a winter supper. These yummy enchiladas don't take long, especially if you have access to half a roasted chicken.

For the green sauce:

*15 or so medium tomatillos (Remove the paper husks and then wash them) You can also include a few green tomatoes if you're short on the tomatillos
*1/2 box organic chicken broth (or homemade of course if you have that lying around:)
*1 onion, quartered
*1-3 cloves garlic
*1/2 bunch cilantro, washed well, stems removed, coarsely chopped (I know some folks don't like cilantro--and I'm sorry for you:). I think you could substitute parsley.)

Place tomatillos, onion, garlic, and chicken broth in a pan and simmer about ten minutes until the veggies are soft. 

Cool and pulse in a food processor, adding the cilantro at the end. The sauce should not be entirely smooth, just a little chunky texture. Set that aside. If you’re cooking the enchiladas right away, oil a 9 x 13 inch pan and pour the sauce in. Preheat the oven to 350.

For the enchiladas:

*1 package tortillas (whole wheat tastes just as good as white and is better for you:)
*1/2 roasted chicken, deboned, de-skinned, and shredded
*2-3 green or red peppers, halved and sliced
*1 onion, halved and sliced (white is fine but red is prettier)
*4-5 ounces cheddar or Monterey Jack cheese, shredded
*1/2 cup sour cream or Greek yogurt

Saute the onions and peppers in a tsp of olive oil until soft, then combine them with the chicken, cheese, and sour cream or yogurt. Spread a heaping spoonful in the center of each burrito skin and roll tightly. Nestle these into the sauce in the pan. Top with a little extra shredded cheese and a tablespoon or two of the green sauce. Bake for 1/2 hour or until bubbly. Serve with an extra dollop of sour cream if desired.




Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)

Thursday, April 5, 2012

Portobello "Street Tacos"

Mr. Wendy and I have a tendency to fall into food ruts.  We'll get on a roasted cauliflower kick, and eat it twice a week for months.  Or we'll start obsessing about chili, and pretty soon we'll have leftovers from three separate batches in the fridge at the same time.

So every now and then, I try to shake things up.  This time, I didn't have to look for an opportunity:  opportunity found me!

We belong to a produce co-op (members contribute about $15 every other week, the money gets pooled, and the organizers get fantastic bulk deals ... then divvy up the produce among all the members).  When I put in my last co-op order, I asked for a regular basket plus a bonus "Mexican night" basket.  We ended up with all sorts of goodies (including a killer pineapple that formed the basis for next week's recipe).  The Mexican bonus pack included tomatillos, a bunch of poblano peppers, cilantro, green onions, garlic, and a whole mess of limes.

Fresh green onions and cilantro!


And from that delightful bounty, the idea for roasted pepper and tomatillo salsa was born.  But what to serve it on??  How about street tacos?

OK, I guess technically "street tacos" are tacos from a street vendor.  But I associate them with small, soft tacos that are filled will particularly vibrant ingredients.  These little bundles definitely fit the bill.  The tequila/citrus marinade for the mushrooms gives them a subtle kick that partners beautifully with the creaminess of the beans, cheese, and sour cream and the bright heat of the salsa.






Portobello Street Tacos with Roasted Pepper and Tomatillo Salsa


Marinade:

1/4 c. oil
3 Tbs. orange juice
3 Tbs. lime juice
2 Tbs. tequila
1 tsp. chili powder
1 tsp. Kosher salt
1 tsp. sugar
1/2 tsp. liquid smoke

4 portobello mushroom caps, stemmed, de-gilled, and sliced into wide pieces
fresh flour tortillas
grape tomatoes
cheddar or Mexican cheese, grated
refried beans (we used canned)
sour cream
tomatillo and roasted pepper salsa*

Combine all of the marinate ingredients in a bowl, toss with the sliced mushrooms.  Cover and allow to marinate at room temperature for about an hour.  Heat a skillet over medium high heat.  Using a slotted spoon, transfer mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are nicely browned.  (Meanwhile, heat beans in a small saucepan over medium low heat.)

Heat tortillas in the oven or toaster oven until just warm.  Create tacos by spreading a spoonful of beans on a tortilla, top with some sliced mushroom, cheese, tomatoes, sour cream, and a dollop of the brilliant salsa.

*Tomatillo Salsa:

About 6 large peppers, mostly poblano
10 tomatillos, husked and rinsed, patted dry
large bunch of cilantro leaves (3/4 c.?)
lime juice to taste (probably 1/4 c.)
heaping Tbs. minced garlic
5-6 green onions, white and light green parts only
1 tsp. Kosher salt
1/2 tsp. sugar

Tomatillos and peppers under the broiler


Charred nicely

Preheat broiler.  Put tomatillos and peppers on a baking sheet and broil until starting to blacken (about 5 minutes per side).  Put peppers in a large bowl, cover with plastic, and let steam about 10 minutes.  Meanwhile coarsely chop green onions, garlic, cilantro, and tomatillos.  Remove peppers and de-stem, peel, remove seeds, and coarsely chop.  Add to the other ingredients, then throw in the salt and sugar.  Pulse in a food processor until blended but not pureed.

~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!