Down with recipes! Down with cookbooks! Tonight I made things up as I went along and it was pretty damn good!We recently discovered this jarred salsa verde, made from tomatillos and limes and some other ingredients. It's just a little bit spicy with a great fresh taste and was the basis of our chicken dish tonight.
I heated the oven to 400 degrees. I sliced a couple of chicken breasts in half so that I had four thin slices of breast rather than two fat breasts to ensure quicker cooking. Then, I spooned a thin layer of salsa into a glass baking dish and then placed the chicken over it in a single layer and set the dish in the oven to bake for about 20 minutes, turning the chicken slices over about half way through.
I also improvised a delicious brussels sprout recipe tonight:
Coat a saute pan with olive oil and heat. If you like some spice in your food, infuse your oil by throwing in a couple of shakes of red pepper at the start.
Once the oil is hot, add a pound of brussels sprouts, sliced vertically in half. Turn the sprouts cut side down, sprinkle them with salt, and leave them alone for a couple of minutes. Check them from time to time and once they are beginning to brown, stir them up.
Pour in some apple juice or cider so that it's about 1/4 inch deep in the pan. Add 1 T of butter and 3 smashed cloves of garlic, turn the temperature down to low, cover, and allow to simmer for about 10 minutes. You want the sprouts to be soft, but not mushy.
The sprouts will absorb the sweetness of the apple juice and the red pepper flakes add just the right amount of heat. This is a great, low fat, healthy recipe - at least compared to some of the bacon heavy sprouts recipes I've been cooking lately. You could probably leave out the butter - but we all know - butter makes everything taste better. For that matter, so does bacon!
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