I love weeks like this where I go through and insta a ton of old recipes because it reminds me of how much good food is on the interwebz – not just my site! Follow along for the next few days if you haven’t been already – there is more to come!…
Verde like….salsa verde. With pasta and sour cream and chicken and local peppers so it’s a vegetable too. A health food!
I’m super into salsa verde or anything with that tangy, bright Mexican feel. Green hot sauce is my jam, restaurants that serve verde instead of red salsa are my home, just goo all around. I think verdent is the word we’re looking for, right? e pu
This is similar to the Caesar pasta I made a few weeks ago in that you can very easily use leftover chicken + pasta or make it all right then and there. I’ve recently been making a whole box of pasta at once when I know we won’t eat it all and then using the leftovers for stuff like this. I do this mainly because I don’t want to wash “the big pot” twice. Plus, you can’t tell that you’re eating leftover pasta, so why not? It works.
See also: copious amounts of Monterrey jack.
FINALLY YOU GUYS YES.
I’ve replicated something from a chain restaurant that tons of other people have also replicated on the internet!
It’s inspired, is my point.
Ok so what’s your stance on chain restaurants? We are kind of…in the middle. Some fast food is fine (Subway + Chick fil A), some medium fast (Panera duh), and then we kind of have a gap where we are really snobby (no Applebees ever no no no no) and then there are some …higher end? chains that we like. That I like. Like Chuy’s! The Mexican joint that is really consistent and delicious and everything always tastes the same as last time but it’s FRESH and reliable if you need to eat in one while travelling for work. Family rules for chain restaurant eating, right there.
Another reason I’m super into Chuy’s is that there is a local delivery service that will bring it to. your. door, and we used it a ton when Beck was super teeny, so I have these kind of happy far-away memories of Chuy’s and my tiny baby.
The best part about Chuy’s, as many of you know, is their mother effing Jalapeno Ranch. Or Jalapeno Dip. Or Creamy Jalapeno Dip? It’s listed different places as different things. This is a salad dressing that you can order with your chips + salsa or over a burrito or as an addition to any other part of your meal. We always get it with our chips and then usually eat salads for our meal with this dressing on top.
THEN it turns out that the best thing to come out of our garden this year (after basil, which is like a tree) was jalapenos. We have a gazillion, and I think they’re going to keep on keepin’ on for a little while longer if the caterpillars will leave them alone. We’ve been putting jalapenos in everything, multiple times per day, and finally I was all CHUY’S WHY HAVEN’T WE MADE THE DIP YET. So I did. And we ate it. And it was SO good.
It’s a real-time #tbt! In that I made this this very week, took it on vacation, served it at a friend’s house with tacos, and currently have leftovers of this very dish in my fridge.
We’re starting low carb next week, I guess.
Fun food alert!
This is such weekend food I just can’t even take it.
I love a taco, I just can’t deal. I especially love non-Mexican-flavored tacos, isn’t that strange? There’s a Mexican food truck in town that sells a Korean-style pork belly taco and I almost die of happiness every time I eat one, not even joking. It’s SO good. I don’t mind “regular” tacos, obviously, because I’m not a communist, but I prefer my Mexican food to be in some kind of bowl form, like the rice bowls I make at least once a week without fail.
So I made this taco! Which has nice classic chicken club ingredients + avocado + a chipotle sauce, which never hurt anything, I’ll tell you that much right now. You don’t wanna miss this.