As he was plating up dinner, he revealed his recipes. The "shocking" ingredient was Sazon. It is really tasty, but I worry that it's full of chemicals.
This was a great meal for using leftover bits of veggies. We were getting down to the end of our CSA veggies, so my husband supplemented the succotash with the "emergency" can of black eyed peas from the cabinet. You can substitute whatever you need to eat up, and if you want to forgo the Sazon choose some spices of your own. A little chili powder would be a good choice for a similar flavor.
Chicken with Herbs
4 cloves of garlic
2 T fresh basil, chopped
2 T fresh oregano, chopped
1/2 t red chili peppers flakes
1 t paprika
1/2 t Dijon mustard
1 T apple cider vinegar
1 T melted butter
1 T olive oil
2 large chicken breasts, thinly sliced
salt and pepper to taste
Combine the garlic, spices, mustard, vinegar, butter and oil in a mixing bowl. Add the chicken and mix together with your hands. Let marinate for an hour or more. Heat a wok or pan with deep sides, and add the chicken mixture. Cook until cooked through (about 5-8 minutes).
CSA Succotash
4 cloves of garlic, sliced
1/2 onion, chopped
2 ears of corn
6 oven roasted tomatoes
2 frying peppers, julienned
1/2 lb of green beans, chopped
16 oz black eyed peas
1/4 c pepitas
1 package Sazon
Saute corn for 2 minutes. Add garlic, onion and peppers and cook for 1 more minute. Add the rest of the ingredients and cook for 5 minutes or until they are tender.
This post is part of Fight Back Fridays from Food Renegade, Finer Things Friday, Frugal Fridays, and Grocery Cart Challenge Recipe Swap.
1 comment:
That sounds like a great way to use some of our CSA haul... we'll see what we get this week!
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