It was just way too hot to spend much time in the galley this weekend - 96 degrees in Ventura! I decided a nice cool salad was in order. I started by making a salsa with chopped tomatoes, green onions, red onion, corn, black olives and cilantro. Black beans and avocado would be a good addition.
I grilled a couple of skinless, boneless chicken breasts that had been rubbed with Mexican seasonings and then chilled them. A little mayonnaise mixed with Arriba hot sauce was my dressing for the chopped lettuce. To serve, I topped the tossed lettuce with some of the salsa, the sliced chicken breast, grated cheddar cheese and a little more salsa. Mm mm good and very refreshing.
It finally cooled down enough for me to make turkey stock for Thanksgiving. I browned turkey wings (very inexpensive) in the oven for about 45 minutes.
While the wings were in the oven I cut carrots, celery and onions. The parsley, thyme, bay leaves and peppercorns could be wrapped in cheesecloth so they can be easily removed after cooking, but I plan on straining the stock, so just threw the herbs in whole.
I added everything to a large pot, covered with water and simmered for about 3 hours.
Now I have some delicious stock to take to Sarah & Jeff's that we can use in the turkey dressing (instead of the usual chicken stock) and of course to make lots of tasty gravy. I can't wait for Turkey Day!!
1 comment:
I notice you left out the gravy recipe so that I have to always invite you to Thanksgiving. Clever little elf.
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