Playing with light

Playing with light.



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Shades of Monet

The Barn at the corner of Herron

Shades of Monet.

Froggie’s Green Tacos.

use this one

Green, all green! Green chile chicken served with a cilantro lime sauce. The honey in the sauce is the perfect counter flavor to the heat of the jalapeno and green chile in the chicken.  I served these on small corn tortillas like a street taco.


3 lbs prepackaged frozen chicken breasts
6 fresh chile, roasted, skinned, deseeded and diced (or use 2 10oz canned green chile, diced)
1 fresh jalapeno, chopped (take out the seeds if there is a heat sensitivity)
1/2 cup medium canned picante sauce
salt and pepper

1 can black beans
toppings: pico de gallo, cotija or shredded cheddar cheese, sour cream and lime-cilantro sauce (see recipe below)

Dump the following in crockpot at high heat for 4-6 hours until cooked. Turn heat off and allow to sit for about 15 minutes. There should be excess juices, remove all but about a cup.

After slightly cooled, use a hand helder blender to shred chicken.


After slightly cooled, use a hand helder blender to shred chicken.


Meanwhile make up your special green sauce.


1 jalapeno pepper, seeded and chopped
1 clove garlic
3/4 tsp minced fresh ginger

1/4 cup lime juice
1/3 cup honey
2 tsp balsamic vinegar
1/2 tsp salt
1/4 c packed cilantro (I use leaves and stems)
1/2 c extra-virgin olive oil

Place the jalapeno pepper, garlic, and ginger into food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Refrigerate.  Shake before use.



The Rock Stacketh



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