Hello from North Carolina! I am at the beach with my family this week having a grand ole time. I wanted to share a fabulous light dinner recipe for those of you that love delicious food, and don’t want to sacrifice taste. This recipe I found in a Cooking Light Magazine and I have altered it to best fit my tastes. I usually serve it over rice, I’d love to hear if you use something else.
Ingredients: Serves 4
1 yellow onion
5-8 tomatillos-depending on size
4 whole garlic cloves
1/2 can of chicken broth
1 jalapeño-more if you like it really spicy
3/4 cup of cilantro- more or less if you are a cilantro fan.
Salt and pepper to taste
Cut onions, tomatillos, and the jalapeño into large pieces and add to a pan with olive oil. Make sure to be cautious after cutting the jalapeño your eyes/nose will burn if you rub them. Also the more seeds you leave out the less spicy the dish will be. Cool garlic, onions, tomatillos, and jalapeño in olive oil until onions are tender.