Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish. Continue reading “30-Minute Salmon and Zucchini”
Category: Gluten Free
Mexican Red Pozole
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 20 minutes |
| Servings |
people
|
Ingredients
- 32 ounces chicken stock
- 2 cups salsa chunky style such as pico de gallo
- 1 can hominy 15 oz can, drained
- 3 cups cooked chicken shredded
Ingredients
|
Instructions
- Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
- Meanwhile, shred the cooked chicken until you have 3 cups.
- Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).
Recipe Notes
Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.
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I got this rice with salmon (arroz con salmon) recipe from a food blog written by a Columbian woman. I’m so sorry I’ve lost track of the url of that web site but I made a lot of changes to the recipe anyway, so it barely resembles the original.
I removed several ingredients, changed several others, and used leftovers to compile the dish instead of creating it from scratch. It was surprisingly good! I served it with sautéed beet greens but I recommend choosing a side veggie that’s more neutral in flavor, like broccoli or green beans. The beet greens were good but the strong flavor overpowered the more subtle taste of the rice dish. Continue reading “Creamy Rice with Salmon”