chicken | Sherry's A Labour of Love

A few weeks ago I had a conversation with someone regarding uses for yellow squash. They inquired how I liked to cook them. My answer was not quite what they expected, as you could say that at that point our family was sick of eating both zucchini and yellow squash. I asked the question back to them saying: “How do I make them now? How are we enjoying them at this time? Well, I keep them in the CSA box, or put them in the fridge in a drawer, wait until they are rotting and them throw them out.” Told you it wasn’t quite the response they expected. ha ha ha

Well, as I was pondering my blogging this morning, I decided to go through some of my pictures I’ve taken this summer and see what might spark a fire in the part of my brain that stimulates my writing. Funny what I found…. Zucchini wraps! So, I’m going to share what we did for a lunch meal in August.

I sliced long zucchini strips through the mandolin, put them on the stove in a pain with some grapeseed oil and just cooked them ever so slightly so they would bend.

I then cut up some precooked chicken we had leftover and placed the pieces on top of one end of the zucchini slice, sprinkled with some oregano and salt.

Then I placed a dollop of seasoned ricotta cheese with a basil leaf.

Then I rolled them up, placing them in a long baking dish side by side.

Topped with some fresh shredded parmesan and some mozzarella, I baked them at 375 degrees for about 15 minutes, then I broiled them for the last 5 minutes. Watch this closely or they will burn.

I sliced up more fresh basil and tomatoes, topped the zucchini and served. It was actually quite good and the kids enjoyed them. Although, this was the last time we have eaten any squash. ha ha

A few years ago a friend of mine introduced me to a tomatillo. For those of you who do not know what a tomatillo is, it is a small green, tomato like vegetable that originally came from Mexico. The tomatillo grows inside a husk and when it is ripe, the tomato looking green vegetable fills out the husk and the husk splits open. Many times I find the tomatillo literally falling off of the vine when they are done.
The tomatillo has many vitamins making it a wonderful healthy treat on salads, in soups, or with a little bit of cottage cheese. The tomatillo has a sweet yet lemony taste to it. If picked too early, it can be quite tart.

This year, was my first attempt at growing them at my home as well as at my friends garden where we had an entire row of them. Just like the soup, the recipe I’m about to share is another one that I crave when thinking about fall and winter. It makes a yummy meal enjoyed throughout the colder months, and reserving any jars of it until the next harvest is nearly impossible. There are many uses for the Salsa Verde, however, my favorite is with chicken. This is such a simple recipe, whether you can the Salsa Verde yourself (my preference) or whether you buy it in a store. In fact, I shared it this weekend at our church’s fellowship potluck meal. Easy and quick to make.

Salsa Verde Chicken

1 pint Salsa Verde (recipe below)

4-6 Organic Chicken Breasts

4-6 slices, or 1 cup shredded Raw Cheddar Cheese

Preheat oven to 350 degrees. Oil a 9×13 glass baking dish. Rinse chicken and pat dry with paper towel. Place chicken in bottom of baking dish and pour the entire pint of Salsa Verde over the chicken. Make sure to cover every piece.

Bake covered with foil or glass cover in oven for approximately 45 minutes to 1 hour until chicken is cooked through. Remove foil or cover and place cheese on top of each chicken breast. Close oven and cook another 3-5 minutes until cheese is melted. Serve hot.

For our fellowship meal, I boiled up some chicken breasts, cut them into round slices and poured the salsa verde in layers over the chicken in the crock pot. I then turned on the crock pot to low and cooked until ready to serve. (unfortunately, I forgot the cheese in this picture. )

Salsa Verde

Approximately 8 cups tomatillos, husk removed and washed

1 1/2 -2 cups chopped onions

2-4 hot peppers of choice, seeded and chopped

Approximately 1 cup chopped cilantro

Garlic cloves, I use about 6-8

1 Tbs. sugar, (optional)

1/2 cup lemon juice, (or use 1 cup and omit the lime juice)

1/2 cup lime juice, (or use 1 cup and omit the lemon juice)

2 tsp. sea salt

1/2 cup red peppers, mainly for color especially if you use a green hot pepper

I place all ingredients in the blender and blend until chunky smooth. Then you have the option of cooking it down on the stove for a few hours until much of the liquid evaporates, or go ahead and place into clean, sterilized hot jars for canning. The result of not cooking down is that the salsa verde will have a bit more liquid to it. If you do cook it down, it will also have a bit more of a potency to it as there is less liquid and the flavors will be more pronounced. Especially the peppers. I prefer to cook it down, however, if time does not allow, you will not have wasted your time in the above prep and can still can it. I did it without cooking it down two years in a row and it was just fine, just had a bit more liquid from the juicy tomatillos.

Be sure to leave a 1/2 inch at the top of the sterilized hot jar when filling. (I always add an additional 1/2 tsp. per pint of salt after filling the jars.) Wipe clean the rim and place the heated tops on the jars and the ring. Process the jars in a boiling water bath for approximately 20 minutes.

Keep in mind that if you buy the salsa verde in a store, my experience is that they usually are much spicier than the home made.

If you have leftovers, get some tortilla shells, roll up the salsa verde chicken in them and place them in a baking dish smothered with the leftover sauce (omitting some of the liquid) and bake until heated through. Top with cheese, a little shredded lettuce, sour cream and serve. Makes a nice lunch the next day.