Creamy Green Chile, Tomatillo, and Avocado Sauce

Earlier in the week I posted on Facebook about a dinner exceeding my expectations. This is that dinner. When I read the list of ingredients, poblano peppers, tomatillo, avocado, cilantro… OF COURSE I knew I would like the sauce. What’s not to love about all of those things? What I didn’t expect was standing over my food processor bowl with a spoon hoping that I could manage to leave enough sauce in it to actually serve for dinner. That’s how much I liked loved this stuff. (Notice in the photo I put sauce under AND over the chicken).

What makes this sauce even better is its versatility. I used it as a semi pasta sauce and served it with grilled chicken and a black bean and corn salad. Of course it could easily go over rice or just plain right on top of chicken. I also have plans in the near future to serve it over top of fish. I’m guessing it would also go perfectly grilled shrimp. The possibilities are endless. And I’m all about versatility in the kitchen.

Looking for more sauce recipes?

Tzatziki Sauce
Honey Mustard Dipping Sauce
Jack Daniels Sauce
Southwest Marinade and Sauce

 

Rigatoni with Chicken, Bacon, and Mushrooms

It’s recipe swap time again! I was excited to see that I was assigned Sarah’s blog for a few reasons. First, Sarah runs the recipe swap! Second, she’s been blogging for over 5 years, so she has lots to choose from. Third, we share a deep love for pasta. Her blog is loaded with delicious pasta recipes, so many that I had a really hard time narrowing it down to just one. In the end I went with what I knew would make a lot and be a crowd pleaser because we have visitors in town!

Jesse’s parents made the long journey to China last week and we have gone non-stop since they arrived. They have done a pretty great job trying (and liking!) lots of new foods, but after 4 days in Hong Kong, I knew they would appreciate something familiar. I made only a few slight changes to this recipe (added garlic and a few minor direction changes). I’m happy to say, they were huge fans of this pasta and so was I (no surprise there).



 

Also, check out what everyone else made for the swap!


Honey Sesame Chicken

I am surrounded by delicious, authentic Chinese food and I have lots of local favorites. There is a cabbage dish at a local restaurant that I could literally eat every single day for the rest of my life. I’ve also come to appreciate and love a level of spicy unlike anything I’ve ever had in the US (seriously, not the kind of spicy that makes you sweat, the kind that literally makes your mouth go numb). And there is a green bean dish that I order at every single restaurant that has it. But sometimes….

Well… sometimes I crave American Chinese food. That’s right. I live in China and I crave Chinese food – from America. Food that is sticky and sweet and salty (kind of like the Jack Daniels Glaze). Sad, I know.

I was having one of those cravings a few weeks ago, so I went on the hunt for a recipe. I came across this Honey Sesame Chicken and I knew it would be a winner. This chicken had all of the flavors I was looking for. The recipe originally called for using a crockpot – but I don’t have one here in China, so I just used my dutch oven and cooked it in the oven. It was still very easy and mostly hands off! I’ll include both methods so you can choose!

 

 

Mexican Lasagna

I have never understood how people could not like beans. Even as a kid, when my friends would turn their nose up to chili and baked beans I would think, “More for me!” Now that I am adult, I appreciate them even more. Not only are they tasty, they are also perfect for rounding out the proteins in a meatless meal. Even Jesse, who is a meat and potatoes kind of boy, enjoys many of the dishes I make with beans. Sometimes he doesn’t even notice the meat is missing.

This lasagna was another great example of how a meatless meal can be every bit as satisfying and delicious as a meat-full meal. I’ve made this several times now and each time think that I can’t wait to make it again. And, I feel like I say this a lot, but it can also be pretty adaptable to your personal tastes. Sometimes I want it on the spicier side, so I add jalapeno rings and extra cayenne pepper. Other times I want it smokier so I add more cumin (and maybe a pinch of smoked paprika!). Either way, I’m pretty sure you’ll love it!