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Tomatillo Salsa...Revisited

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Hey there.

Yeah, I know. I’ve been away for a while. BUT I can explain. For real this time though. Remember I told you I was going to Paris in May? Welllll, we got ENGAGED while we were there! So everything has been crazy since then. We’ve been working on wedding planning (the hotel is a nightmare to say the least, but everything else is going fine…) and my job has picked up speed too, so between both of these obligations, things have been pretty busy. So this is why I’ve been away. Don’t get me wrong - I’ve been cooking. I’ve been doing a LOT of cooking, actually. I’ve been making recipes that are new to me, as well as recipes that are familiar to me.

All of this got me thinking, actually. I’ve always meant to go back to my old recipes and refresh the pictures, and update the actual ingredients/instructions as necessary. My blog has been around since 2008 (WHAT?!?!?) so you can imagine that many of my old posts could use a little refreshing, if you want to put it mildly. Thus, I am super excited to re-post this revisited recipe - Tomatillo Salsa!

I actually got this recipe from one of my friends down in the Texas area. He made it for me when I was visiting Austin years ago and I basically required him to ‘fess up this entire recipe stat. This salsa is a tasty dip for tortilla chips, or can be drizzled over pretty much anything in sight to amp up the flavor. Do not underestimate this condiment. I am so glad that I made it again, as I hadn’t given it much thought until recently. If you’re interested in the original THK recipe that I posted back in 2011 (omg, I was basically a child then), here you go!

One more thing - As I ease my way back into this quiet blog and begin posting again, please be patient with me. I’ll probably be a bit sporadic for a while, until things begin to settle down in my life. Thank you!!!

Tomatillo Salsa
from The Hobo Kitchen

Print Recipe

  • 12 tomatillos, chopped~8-10 jalapenos, chopped

  • 4 cloves garlic, chopped

  • dash salt and pepper, to taste

  • 1 bunch fresh cilantro

  • 1/3 cup vinegar


1) Add all items into a blender until creamy.

2) Pour the salsa into a saucepan and simmer over medium heat for 20 minutes.

3) Let the salsa cool, then use as desired!

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Mexican Grilled Corn Zucchini Salad

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I absolutely love Mexican grilled corn, which is also called Elote.  Since we're near the end of summer, corn and zucchini are absolutely everywhere.  I can't go grocery shopping without seeing them and somehow being suckered into buying more.  For strange reasons, I tend to go to grocery stores 2-3 times a week because I need different things from different places.  Food blogger life.  What this all boils down to is that I have an overabundance of produce chez moi and it needs to be used up as soon as possible!

Here's the thing, though.  I don't always want to bite into corn on the cob and make my hands and face super messy.  So...enter this salad situation.  Yum!  There is nothing quite like satisfying your food cravings without being covered head to toe in corn juice.


Mexican Grilled Corn Zucchini Salad
makes 2 - 4 servings

Print Recipe

  • 2 ears fresh corn, cleaned
  • 1 large zucchini, trimmed and cut into 1/2-inch rounds
  • olive oil, 1-2 teaspoons
  • 2 green onions, trimmed and sliced into thin rounds
  • 1/3 cup finely minced fresh basil, or to taste
  • 3 ounces Greek yogurt
  • 2-3 tablespoons lime juice
  • 1 tablespoon agave nectar or honey
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 2 ounces goat cheese, crumbled

1) Wrap the ears of corn separately in pieces of foil.  Place directly on the stove over high heat.  You will hear some crackling noises as the corn grills in the foil packets.  This is normal.  Use tongs to rotate the ears every 1-2 minutes.  Allow the corn to cook for 8-10 minutes, or longer if desired.

2) Allow the corn to cool slightly, then place on a cutting board with the tip down.  Use a sharp knife to cut the kernels off the cob.  Set aside in a large bowl.

3) Meanwhile, add the olive oil to a saucepan over medium heat.  Add the zucchini pieces and allow to grill on one side.  Once browned, 1- 2 minutes, flip the zucchini to the other side and allow to cook as well.  Remove the zucchini from the pan and set aside.  You may need to grill the zucchini in two batches so you don't crowd the pan.

4) Place the grilled zucchini rounds on the cutting board and slice into quarters.  Place these in the large bowl with the corn kernels.

5) Add the green onions and basil to the bowl as well.  Set aside.

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6) In a medium bowl, combine the Greek yogurt, lime juice, agave or honey, salt and pepper.  Whisk the ingredients until smooth. Taste and add more or the lime juice, honey, salt, or pepper as desired.

7) Stir the Greek yogurt sauce over the corn and zucchini mixture.  Stir to evenly incorporate everything.  Taste and add more salt and pepper if desired.

8) Add the crumbled goat cheese to the mixture.  Gently fold the cheese into the salad.  Serve immediately or refrigerate and serve chilled.

-- recipe slightly adapted from Averie Cooks

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Serenata: A Review

I haven't done a review on here in a minute, so let's change that!  This time, I can't even take the credit for this find.  One of my friends found it and I was completely game because I can eat Mexican food wherever and whenever.

Seranata is a healthy Mexican restaurant that you can find tucked away on a side street in the beautiful Chelsea area in NYC.  They have outdoor seating options, which is definitely a bonus.  Just look at it!
 

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Slow Cooker BBQ Chicken Taco Bowls

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I'm having some issues with my Halloween candy consumption.  As in, the consumption is REAL!  I purchased two bags of mini M&M's last week for my coworkers.  I'm not exactly sure they were even aware I had them, as they seem to have disappeared rather quickly.  Into my mouth.  Sad, but true.  Fries have also been a bit of an obsession over the past few days.


Send help please.

I needed a distraction.  This is a non-candy- / non-fry-based distraction.  Tacos!  More specifically, taco bowls, because ain't no one got time to go out and purchase tortillas.  Also known as "Good grief, I forgot to buy tortillas and I'm too lazy to go out and get some."  Soooo....when in doubt, add rice.  Or quinoa.  Or pasta.  Do you.

I don't need an excuse to pull out my slow cooker.  But if you do, here are two: During the summer, it's "too hot" to use the oven, and during the winter, it's "perfect weather for a stew (or insert your fave slow cooker recipe here)".  So there you have it.  The only reasons you will need.

I wanted to make these tacos with chicken since I usually get in the rut of using tougher meats in my slow cooker.  Gotta switch it up!  I used chickpeas in the recipe because I'm less than enthused about any other type of bean, with the notable exception of edamame/soy beans.  This was a really quick recipe to throw together.  It could even be referred to as a "weeknight dinner", it's that quick to make.  I'm a fan of this and can't wait to make it again.  Maybe with beef next time?  I'm living dangerously now!

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Crab Quesadilla


Folks, how have I neglected to mention that it's my birthday month?  I'm so excited!  I don't know what I'm doing yet.  I'd like to travel abroad to Europe for at least a few days but nothing is set in stone as of now.  I just started my new job a few weeks ago, so we'll see.

My new job is going well so far!  It doesn't hurt that there is breakfast brought in by my coworkers almost every morning.  I think they're trying to win my affection with food.  It's working.

Is it tacky to also request lunch?  Specifically, can I request this crab quesadilla?  It's fabulous and tasty and pretty much the only thing I want to eat everyday for the next week.  So yeah, if can you guys can just let me know how to approach this situation, I would appreciate that.

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Baked Tostones

I'm back on track with the baked items!

I've spent a little more than a week back in the states and I've forgotten precisely how hot the Bahamas was and how averse I was to making anything baked for a while.  (On a side note, I did get the recipes for a few requested Bahamian dishes while I was down there, so I will have those up on this site as soon as I get my life together!)

I love tostones.  I can't get enough of them.  There's a Cuban restaurant, Havana, across the street from me and if I wasn't so lazy about leaving my house and walking in the completely opposite direction of the route that I usually take, I would definitely purchase tostones from there all the time!

The other day, in a moment of tostones-withdrawal weakness, I spent an hour searching for a recipe for them.  But wait!  Let's not forget that I don't like to fry anything in my apartment.  That's basically asking for a trip to the ER.  So the "baked" version it is.  I finally found a recipe, gathered all the ingredients, and then realized that what I initially thought was cilantro in the grocery store was actually parsley....Don't forget to smell your herbs people!  I ran with it anyway and I, a self-proclaimed parsley hater, actually really liked it.  Parsley people, I think I get you now.

Finally, I realize how ridiculous this is.  I spent more time, energy, and money on making these tostones than I would have if I had just purchased them from the restaurant.  I know.  I'm not delusional.  But there's something to be said for making tasty and mostly-healthy food in your own kitchen.  I'm going with that explanation.  Leave me alone and let me stuff my face with my baked tostones.

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Carne Asada Nachos



I am totally justified in eating these nachos.  Let me tell you why.

Last weekend I did my weekly outdoor workout in Central Park which is led by my friend and trainer, Nerijus, of TrainP3 (amazing workout, by they way!).  After that, I braved my allergies and proceeded to hang out in Sheep Meadow for a while.  Somehow our workout seemed to continue with some partner acrobatics, deep stretches and backbending action taking place in the middle of the meadow.  I was super excited to have my first "flying" experience in parter acro, which is basically where someone bases you and you do all the cool stuff ever while being supported by their legs and sometimes their hands.  It's so much harder than I thought!  Then the surprise rains came and I finally made my way home.

These nachos are totally acceptable to eat when all that working out is over and done with.  I mean, I definitely already burned off these calories, right?  I know tortillas aren't the healthiest option, but I have an addiction to Tostitos Hint of Lime and I needed my fix, so there's that.  I topped the tortillas with flank steak that I made in the slow cooker, and avocado and greek yogurt (because sometimes you can't make it to the grocery store to purchase sour cream).  This combination was heavenly and I may have possibly eaten these nachos every day since.  I'm going to need an intervention.

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Easy Chilaquiles

I have decided that the only reason I eat those Tostitos Hint With Lime chips is as a vehicle for that tangy, salty stuff they cover them with.  I feel like an addict.  Of course, Tostitos knows this and only sells this wonderful stuff in huge bags meant to be shared with at least 8 people.  I usually finish it all by myself in 2 sittings.

During the course of one of these "events", a few things also took place around the same time.  I was really into making scrambled eggs (because I had purchased a dozen eggs so that I could bake with only one of them).  I had recently made my crockpot salsa verde chicken.  I also had a container of feta in the fridge just begging to be used up.

In a moment of (what I like to think of as) pure genius, I decided to throw these things together in an homage to a new favorite breakfast item: chilaquiles. I wasn't sure whether or not to post this recipe since it's not truly a recipe, but then I fell in love with this so much that I wanted to record it somewhere.  Not that I'm going to forget it anytime soon.

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Crockpot Salsa Verde Chicken

Last week, my trip to Pittsburgh primarily revolved around Mad Mex margarita-drinking festivities.  Mad Mex was always a favorite place to visit when I was in college.  Unfortunately, I would sometimes (um...almost always?) end up a tad too inebriated as a result of drinking one to one-and-a-half Big Azz margaritas.  Those were the days.  The only thing I don't miss are the hangovers.

Of course, no visit to the 'burgh is complete without at least attempting to drink yet another Big Azz marg at Mad Mex.  Since it's a pretty small location and can become packed quickly, my friends and I had several discussions regarding the optimal time to go there.  (PS - We discovered the best time to visit, but I'm not divulging!)  And we drank margaritas.  Two each...

Now, in our "heyday", we would have been completely done for the day.  We would have stumbled home and passed out.  But.  We were not.  We had excellent appetizers and entrees and we drank our margaritas like the adults that we are and headed back to our hotel.  Like a boss!

OK, maybe we did fall asleep pretty early that night.  But it was a conscious decision on our part.  For sure.

In the spirit of eating even more quality Mexican food, I have an easy salsa verde chicken recipe for you.  Bust out those crockpots once again.  Let me assure you that this is a quick, easy, and tasty way to ensure you have some delicious protein on hand.  This time, I decided use the chicken in a burrito, but in a future blog post, I will be showing you another way that I decided to indulge in this mouth-watering chicken.

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Crockpot Mexican Stuffed Bell Peppers

Last weekend, I wore MC Hammer pants.  I will vouch (for myself) that I never thought I'd see the day that happened.  But my group workout class had a 90's theme!  Of course I had to buy the drop-crotch pants to match.  I would say "ugh" right about now because I'm over myself, but since wearing them this past weekend, I've developed a fondness for those pants.  I'm pretty sure I'm going to wear them in public.  As in, it won't be a part of a costume.  Thankfully they're black and not some fugly patterned mess.  So there's that silver lining, right?  Someone out there is understanding my thoughts.  I'm sure of it.

Here's something that easier to understand: the amazing-ness of making Mexican stuffed peppers in a crockpot.  I've made stuffed peppers once before but I refused to revisit it again because it was such a chore to make those at the time.  Fast forward to today, hand me a crockpot, and I'm back in business!

Lately, I've been obsessed with Mexican food.  This should not be a surprise, because cheese is my kryptonite.  I would like to make it known that I can eat Mexican food at any time.  If there is a Mexican food throwdown, I'm there.  Needless to say, you may be seeing a few Mexican-inspired recipes from me in the near future.  I have to say that these pepper turned out to be mighty tasty.  The combination of the meat, rice, vegetables, and sauce made this an excellent dinner option for me the other night.

And cheese. And sour cream.  They just get me.

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