Necessity is the mother of blah, blah, blah. Or something along those lines. The end of daylight saving time has messed up my pool of both desire to do much after work and my inspiration. Faced with both I turned to the cupboard for a weeknight dinner this week and came up with the following. I can envision making this again.
Prep time: 5 minutes
Total time: 25 minutes
- 2 Tbsp. olive oil
- 1 16 oz. jar of your favorite salsa
- 2 15.5 oz. can chickpeas, drained and rinsed
- black pepper
- Heat the olive oil in a saucepan over medium heat. Add the salsa, chickpeas and 1/2 a cup of water. Stir to combine.
- Bring to a simmer, reduce heat to low and partially cover. Cook for 15 minutes.
- Test flavor, adjust with salt and black pepper as needed. Serve over white rice.
I used Newman’s Own Medium Salsa and Goya low-sodium chickpeas in this. We usually have both in the pantry.
This is a quick and easy variation on the standard baked boneless, skinless chicken breast. The salsa adds a bit of additional flavor to what is often a bland hunk of meat. The leftovers make excellent chicken salad as well.
Salsa Baked Chicken
Prep time: 15 minutes
Rest time: 30 minutes
Total time: 75 minutes
- 8boneless, skinless chicken breasts
- 1 jar prepared salas
- olive oil
- kosher salt and cracked black pepper
- Trim excess fat and odd bits of meat from the chicken breasts. Give the thick bit a whack with the palm of your hand to flatten it a bit.
- Toss the chicken breasts and about 1 cup of salsa in a large ziptop bag. Seal the bag and squish the chicken in the salsa to thoroughly coat. Stash it in the fridge for about 30 minutes. Pile the chicken rests preheat the oven to 375°F.
- Lightly oil the bottom of two (2) 13″x9″ glass baking dishes. Transfer 4 chicken breast to each dish leaving space around each breast. Sprinkle a pinch of kosher salt over the breasts along with a few grinds of black pepper.
- Place both dishs on the same oven rack and bake for 25-30 minutes. The chicken should have reached 160°F on an instant-read thermometer.
- Transfer to a warmed platter. Serve with the remaining salsa as a sauce.
To convert cooked salsa chicken into chicken salad, finely dish a cooked chicken breast and toss it in a bowl. Add a finely diced shallot, about 2 teaspoons of Dijon mustard and about a 1/4 cup of mayonnaise. Stir well to combine. Eat as is or on buttered toast in sandwich form.
I saw a recipe somewhere earlier this week for a baked huevos rancheros and it sounded pretty tasty. I forgot to bookmark it and couldn’t find it later so I made one up using a few I found online.
Bake Huevos Rancheros
- 4 oz. chorizo, cut into 1/4″ cubes
- 1 can (14.5 oz) kidney beans, well rinsed
- 1 jalapenos pepper, finely diced
- 1 cup caramelized onions
- 1 tsp. cumin powder
- salt & cracked black pepper
- jarred salsa
- 2 eggs
- shredded cheddar cheese
- Preheat the oven to 400°F. Place 2 oven proof dishes on a sheet pan and set aside.
- In a saucepan saute the chorizo over medium heat for several minutes until some of the oil is released. Add the chopped jalapenos and cook for until aromatic.
- Add the caramelized onions, kidney beans, cumin, and about a 1/2 a cup of water. Stir thorough to mix the onions among the beans.
- When the pot comes to a boil lower heat to maintain a simmer and cook for about 20 minutes. Add salt & pepper to taste.
- When the beans are cooked split them between the 2 oven proof dishes.
- Spread salsa over the beans.
- Make a depression in the center of the beans and crack an egg into each dish.
- Bake for 15 minutes, rotating the pan once.
- Turn on the broiler and sprinkle the cheese over each dish. Broil for about 5 minutes or until the cheese is bubbling.
Serve with sour cream, additional salsa if desired and tortilla chips.