There’s almost nothing better than coming home to a house filled with the irresistible aroma of a hot meal, which is why we absolutely love crockpot creations. This week we’re featuring a recipe for delicious crockpot Roasted Salsa Verde Chicken with homemade salsa verde. You can, of course, use your favorite store-bought salsa verde, but this recipe is simple and really makes the difference — we’re confident that once you try it you won’t go back. Just toss a few of your Passanante boneless chicken breasts in the crockpot and enjoy this tasty meal for days!
10 tomatillos, husk removed and washed
1-2 serrano peppers (1 serrano for medium, 2 for spicy)
4 cloves of garlic, minced
1/2 cup loosely packed cilantro, chopped
1/2 white onion, cut into fourths
2 tbsp. freshly squeezed lime juice
1 tbsp. distilled white vinegar
1 tsp. kosher salt
1. Turn oven on broil.
2. Line a cooking sheet with foil. Place tomatillos, onion, and serrano pepper(s) on the cooking sheet. Place in oven and broil for 15-20 minutes, or until they are slightly charred and the tomatillos are very soft, squishy and oozing.
3. Add the roasted tomatillos, onions and serranos to a food processor with the lime juice, minced garlic and chopped cilantro. Puree. Serve immediately if you want it served warm, or place in a storage container and store for up to 1 week.
Crockpot Salsa Verde Chicken
Rinse and pat dry chicken breasts. Season with salt, pepper and cumin. Place 1/2 red onion, sliced, in bottom of crockpot. Layer seasoned chicken breasts on top of the onions. Stir together 1/2 cup of chicken broth and 1/2 cup homemade roasted salsa verde and pour salsa mixture over chicken. Cover and cook on low for 8-10 hours then shred using two forks. Throw on top of a salad, make some tacos or stuff and roast a poblano pepper!
Up next on the blog we have a treat that’s perfect for those nights when you want to eat chinese food, turn on a good movie and veg out. This simple recipe by Cooking Channel TV for baked vegetable spring rolls with sesame lime dipping sauce is a delicious addition to our sweet and sour pork or any Asian cuisine. Feel free to add cabbage, carrots, glass noodles, egg, shrimp, chicken or pork for an additional punch of flavor – it’s really hard to mess these up!
For The Baked Veggie Egg Rolls
2 Tablespoons toasted sesame oil
2 Tablespoons reduced-sodium soy sauce
1 Tablespoon minced ginger
1 Tablespoon hoisin sauce
1 Clove garlic, grated
2 Tablespoons canola oil, plus more for brushing
1 1/2 Cups broccoli slaw
1 1/2 Cups julienned or shredded sweet potatoes
3 Green onions, chopped
Two 16-ounce packages egg roll wrappers
1 Banana, cut in half
Preheat the oven to 350 degrees.
Spray a large baking sheet with nonstick cooking spray and set aside.
Mix together the sesame oil, soy sauce, ginger, hoisin and garlic in a small bowl or measuring cup.
Heat the canola oil in a large skillet or wok.
Add the broccoli and sweet potatoes and cook for 2 to 3 minutes.
Add the soy sauce mixture and green onions and continue to cook, tossing frequently, until the vegetables are wilted, 4 to 5 minutes.
Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you.
Rub around the edges of the wrappers using the banana.
Spoon 1/4 cup of the filling into the center of each egg roll wrapper.
Fold the bottom corner of the wrapper over the filling. Fold left and right corners over filling. Tightly roll the filled end towards the remaining corner, pressing gently to seal. The end result should look like an envelope.
Transfer the rolls to the prepared sheet and brush with canola oil. Bake, turning once halfway through, until golden brown, 12 minutes.
For The Dipping Sauce
1/2 Cup reduced-sodium soy sauce
3 Tablespoons freshly squeezed lime juice
2 Tablespoons toasted sesame seeds
Whisk together the soy sauce, lime juice and sesame seeds.
Serve the rolls with the dipping sauce.
At Passanante’s Home Food Service we are more committed than ever to the quality and safety of our foods. If we wouldn’t put it on our own dinner table, we wouldn’t consider delivering it to your door. If you would like to schedule a time to talk with one of our sales reps about our home food delivery service feel free to give us a call at 1-800-772-7786.
Add some lite fare to your summer evenings with something fresh from the sea. High in Omega-3s which are good for your brain, and even better for your skin, salmon is a great choice for weekdays or weekends. We love this recipe because of it saves you tons of time in the kitchen, but produces an impressive presentation for guests! Wild caught in the chilly waters of Scotland, our Scottish Salmon brings something to the table that you’ll want to enjoy over and over again.
Looking for the perfect wine to pair with it? Check out our post that makes is easy!
Salmon En Papillote
Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven.
4 salmon fillets (4-ounce)
Juice of one large lemon
1 lemon, thinly sliced
Salt & coarse ground pepper to taste
4 12×18-inch pieces of parchment paper
1/2 Cup green onions, chopped
8 spears of fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil
Preheat oven to 350 degrees F.
Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.)
Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes.
Place a packet onto a plate, and cut open the paper to release the aroma.
If you’re looking for an unbeatable Grilled Pork Chop Dinner recipe complete with a drool-worthy glaze and creamy side you’ve found the right blog! Honey Tabasco Pork Chops and Creamy Butter Beans is sure to become a favorite on your family’s dinner recipe line-up. You can order everything you need for nearly any meal directly from Passanante’s Home Food Service and have it delivered to your home with our reliable home food delivery service. Give us a call at 1-800-772-7786 to find out more about our incredible selection of quality meats and organic veggies and simplify your mealtime!
For The Chops:
2 8oz. Pork Chops (desired thickness)
Salt & Pepper
½ cup broth (chicken or vegetable)
8 oz. Honey
2 oz. Tabasco Sauce
2 T. Minced garlic
1 T. Red pepper flakes
1. Heat honey in a sauce pan on medium heat.
2. Add tabasco sauce, minced garlic and red pepper flakes.
3. Bring to a boil and let simmer for 10 minutes
1. Season pork chops with salt & pepper on each side
2. Grill each side for about 6 minutes (for medium) depending on grill temperature
3. Baste the pork chops with the glaze on each side
** Use extra glaze as dipping sauce (yum!)
For The Beans:
4 leeks, washed, trimmed and finely sliced
A small bunch of fresh thyme leaves
2 garlic cloves, peeled and finely chopped
1 knob of butter
1 wineglass of white wine
1 lb. good-quality tinned or jarred butter beans, drained and rinsed
Small handful of fresh parsley leaves, finely chopped
1 tablespoon crème fraîche
Good-quality peppery extra virgin olive oil
1. Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet.
2. Turn up the heat and add the white wine.
3. Let the wine come to the boil, and add the beans and a splash of chicken or vegetable broth so the beans are almost covered.
4. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy.
5. Add the parsley, crème fraîche and a good glug of the extra virgin olive oil and taste for seasoning
Thanks very much for giving us your input on our Facebook Page as to what you would like to read more of on our blog. Everyone at Passanante’s Home Food Service was so delighted recipes were at the top of the list, and we are excited to share this simple and delicious Italian Summer Salad Recipe with you!
Step 1: Homemade Croutons
3+ T. olive oil
1 loaf french bread cubed (or can you can use sourdough, Italian or anything that looks good
1 t. kosher salt
Heat olive oil in a large saute pan. Add bread. Cook on low heat for 10 minutes or until browned. Toss croutons during cooking for even browning, add more oil as needed.
Step 2: Fresh and Colorful Salad
2 C. grape tomatoes, halved
1 red bell pepper, seeded and cut to size of tomatoes
1 yellow or orange bell pepper, seeded and cut to size of tomatoes
1/2 red onion, thinly sliced
15-20 basil leaves, julienne large
1/4 C. capers, drained (optional)
Step 3: Homemade Vinaigrette Dressing
1/2 C. extra virgin olive oil
3 T. balsamic vinegar or white wine vinegar (both taste good)
2 cloves garlic, minced (you can also use a jar of minced garlic- it’s easier and lasts longer)
1/2 t. dijon mustard
1/2 t. kosher salt
1/4 t. ground pepper
1/2 packet splenda or 1/2 t. sugar
Mix all salad ingredients in large bowl. Add croutons. Toss with vinaigrette. Season to taste with salt and pepper. Let stand for 30 minutes before serving.
We hope you enjoy this tasty treat at much as we do! Passanante’s Home Food Service delivers all the fresh and organic produce you could ask for in addition to name brand groceries — which helps make any recipe quick and easy!