Creamy Chicken Taquitos
Arroz Verde
Chips & Pico de Gaillo
S'mores & Banana Boats (we have company coming over so we're fire pitting if it doesn't rain on us)
Creamy Chicken Taquitos
http://pinterest.com/pin/231231762087283580/
Arroz Verde
SERVES 4
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
1 small white onion, peeled and quartered
2 poblano chiles, deveined, seeded, and quartered
3 cloves garlic, peeled
1/2 cup fresh cilantro
1/2 cup chard (green is best, but red swiss works... just turns things a little brownish)
2 cups Chicken Stock
Salt and freshly ground black pepper
1 cup basmati rice
2 tbsp. vegetable oil
1. Place onions, chiles, garlic, cilantro, chard and 1 cup stock in a blender. Blend, strain, and season with salt and pepper.
2. Rinse and drain rice. Heat oil in a heavy pot over medium-low heat. Add rice and sauté, stirring constantly, for 2 minutes. Add sauce and remaining 1 cup stock. Cover and simmer for 20 minutes. Remove pot from heat, but keep covered, allowing rice to cook for another 10 minutes
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Tomorrow is Clam Chowder
Wed is BBQ pulled pork sammies
Thurs is unknown
Friday is BLTs and Tomato Basil Roasted Red Pepper Soup
Saturday is unknown
Sunday is Carrot Soup and Paninis