Salsa Verde Lovers This One’s For You!
A few months ago I was having dinner with a good friend of mine. It was our monthly girls’ night—no kids, husbands or distractions—and it was her turn to host. Like any good girls’ night it started with us popping a bottle of wine and sinking onto the couch for a much needed gossip session. We were about half way through a scandalous story about one of her co-workers when a look of panic swept across her face.
She jumped up from the couch and sprinted into the kitchen shoutimg ”Oh no!” As I followed her into the kitchen the smell of something burning hit my nose. She threw open the oven and smoke billowed out. Just inside I could see the remnants of a very charred lasagna.
Looking as if she didn’t know to laugh or cry, she pulled the ruined pasta out of the oven. She turned to me and said, ”I guess four hours is too long?” then burst into a snorting laugh. ”I guess it’s time for plan B.”
And then within 15 minutes she had a new dish in the oven—even more mouthwatering than the first!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: After baking chicken instead of serving over rice, shred it and use it for salsa verde chicken tacos.
Recipe and image courtesy of Delish.
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