What's for dinner? February 8

@NJChicaa (44966)
United States
February 8, 2018 5:11pm CST
What's going on the dinner table tonight? I want to know! I am making grilled chicken breasts that have been marinated in Rick Bayless' Green Chile Adobo. To go with them I am making Bayless' Mexican Red Rice and some roasted cauliflower drizzled with the Green Chile Adobo. The Adobo and rice recipes come from Bayless' More Mexican Everyday cookbook. I love love love the Green Chile Adobo! It is simple to make and the jar keeps for a couple of months in the refrigerator. You can use it in so many different ways--in eggs, in salad dressings, in mayo or sour cream as a sandwich spread, on roasted vegetables, as a marinade, etc. That's what's happening here. What are YOU having this evening? Do tell!
Hamburger advertisement Adobo de Chile Verde Pour this into a mason jar, pour a little oil over the top, and this will save in your refrigerator for months. Add to pasta, mashed potatoes, roasted vegetables, almost anything to add a delicious, spicy, and
4 people like this
6 responses
@spiderdust (6895)
• San Jose, California
8 Feb
I think I'm making chili. I'm don't know. I just know that whatever I'm making, it's with ground beef and it's been a busy day and I don't have any pasta in the house.
2 people like this
@NJChicaa (44966)
• United States
9 Feb
of course it is with ground beef!
2 people like this
• San Jose, California
9 Feb
@NJChicaa I've gone from "oh, boy! We can afford ground beef again!" to "ugh, what am I going to make with ground beef again?"
1 person likes this
@NJChicaa (44966)
• United States
9 Feb
@spiderdust meatballs, meatloaf, stuffed peppers, meat sauce over spaghetti, hamburgers, . . . I think I'm done.
@maezee (33011)
• United States
9 Feb
I will have to check out this recipe. Thanks!
2 people like this
@NJChicaa (44966)
• United States
9 Feb
It is really good and very versatile!
@kobesbuddy (52923)
• East Tawas, Michigan
8 Feb
We can't handle hot foods, it bothers our stomachs. Jay use to be able to eat green chilies but not any more.
1 person likes this
@NJChicaa (44966)
• United States
8 Feb
I can handle a bit of spice/heat, but nothing crazy. This adobo does contain some chiles (I used 4 jalapenos) but all of the parsley and cilantro really does temper the heat. I don't understand people who want to burn their mouths off.
1 person likes this
@kobesbuddy (52923)
• East Tawas, Michigan
9 Feb
@NJChicaa Parsley and Cilantro are good spices, for a lot of excellent flavor!
1 person likes this
@NJChicaa (44966)
• United States
9 Feb
@kobesbuddy I love them both. Next up behind them is dill.
1 person likes this
@teamfreak16 (41175)
• Colorado Springs, Colorado
11 Feb
I had cereal. Lucky Charms!
1 person likes this
@NJChicaa (44966)
• United States
11 Feb
Oh boy
1 person likes this
@teamfreak16 (41175)
• Colorado Springs, Colorado
11 Feb
@NJChicaa - It just sounded good.
@JohnRoberts (61313)
• Los Angeles, California
9 Feb
I think I am going to make a club sandwich.
1 person likes this
@NJChicaa (44966)
• United States
9 Feb
I love me a roast beef club when I go to the diner!
1 person likes this
@aureliah (17990)
• Kenya
9 Feb
This is something that I consider checking out
1 person likes this