This Green Goddess Chicken recipe should be in every Recipes for Dummies kind of cookbook, but I found it in the NYT Cooking section. Their version includes a from-scratch Green Goddess dressing, which is all well and good for a lazy Saturday afternoon. But Tuesday night, after a long day or a grueling commute? No way. This recipe has minimal prep time, but the chicken will need 5-7 hours to marinate, so bag it up before work or the night before.
Coconut Curry Chicken Soup
There’s a lot of great food in Santa Cruz and since our return to the Central Valley, I’ve had to learn to live without Vasili’s Lamb Souvlaki, Erik’s Chicken Pesto and The Santa Cruz Diner’s Coconut Curry Chicken Soup.
Santa Cruz Diner is famous for its diverse menu, huge portions and relatively low prices. That obnoxious ass who dominates the Food Network featured it in his Diners, Drive-Ins & Dives. Don’t worry though. He’s long gone by now, so the next time you find yourself on the far end of Hwy 17, stop by and fill your belly.
In the meantime, here’s a version of their Coconut Curry Chicken Soup that I make once a month to stave off the homesickness. It’s super easy and these days you can usually find things like Fish Sauce and Sriacha without too much trouble. I get my curry mixes at the indian store down the block, but you can use one of the basic ones from the supermarket spice section for this recipe.
I nearly named this This is Not Your Mother’s Taco Salad, but really, it’s Not MY Mother’s Taco Salad and that didn’t sound as good. Instead, it is now Reclaimed Taco Salad, because I’ve rescued Taco Salad from the bad-food-from-my-childhood file and given it new life. The under-seasoned ground beef and watery iceberg lettuce I grew up with are nowhere to be found. Instead, flavor is amped up by spicy Carne Asada, pickled jalapenos and a hot-sauce lime dressing. Cabbage, romaine and green onions make a lovely base for black beans, grape tomatoes and crumbled cojita. A sprinkle of black olive and tortilla strips later, you’ve got a protein-and-vegetable-packed salad that bears little resemblance to the monstrosity that graced the family table circa 1982. Replacing the beef with more beans makes this a great Meatless Monday dinner. Finding something that satisfies everyone in our house isn’t easy, but this is one of those meals that always pleases and the Cholua-stained recipe, now tucked into The Bagel Bitch’s Cookbook is there to stay.
Recipe below the fold:
I am currently obsessed with this Tex-Mex rice dish. J. doesn’t do much Mexican food, so when he’s away, we eat this like crazy. You” find the recipe below but honestly, it’s really just a starter guide. I highly recommend Basmati rice and swear by this Taco Seasoning recipe, but beyond that, you can throw in whatever you want and leave out the bits you don’t like.