Monday food/gift food/make-ahead food, YES.
Also tastes like salsa verde that you made yourself so double YES.
Hi! How was your weekend? We had a whirlwind of moving some furniture OUT, which made room for my brain to create new projects for us in the next 17 weeks (omg), and next on the list is paint Beck’s new room, secure a toddler bed, and move her next door so we can organize the baby room. I’m not quite sure she understands what’s happening with all of that, but there are currently no fewer than 7 pillows on the floor of the empty room so she enjoys the rolling-around-without-getting-in-trouble aspect of the space so far. Also please feel free to educate me on kids room Ikea hacks that are easy and cheap. Like…really easy.
So this dinner. It’s the perfect been-working-on-the-house meal because it can be made in advance OR doesn’t take long at all to make fresh. I made this last week while Beck napped and it was all I could do to not eat a massive second lunch right on the spot. I took half of this to friends of mine who just had twins, and saved the other half for dinners while Jay has been gone for work. Chicken seared in tons of spices, shredded to absorb sauce. Roasted tomatillos and veggies blended super quickly to make a hugely flavorful sauce without any chopping. Fresh cilantro + lime + garlic, jasmine rice to balance the whole thing.
I kind of had in my mind at first to make this more decadent, like an enchiladas suiza or similar with sour cream or some kind of melty cheese all up in this. That would be DELICIOUS, but the mom that was receiving this is off dairy because one of her babies has a milk allergy (just one of them, weird huh), so I kept this super light and dairy free which I think I loved even more.