Roast Chicken with Root Vegetables

Lately I've been reading a book called French Kids Eat Everything by Karen Le Billon.  At first I read with excitement, then wonder, then discouragement.  This book is about a French perspective on healthy eating...and especially how children can have a varied, nutritious diet.  Now, we eat pretty well at out house. A plate of veggies with dip is devoured more readily than a plate of cookies by my kids.  I often hear things like, "Mom, I feel like some broccoli."  or "Can you get cauliflower at the store next time?"  And when eating salmon I have to encourage my kids to eat their pasta, too.  So, I'm doing something right BUT my kids also help themselves to snacks frequently.  They are grazers...and though grazing includes a variety of fruit (any berry can't last a day in my fridge), bread, yogurt, and cottage cheese (as well as granola bars and fruit snacks if they can find them), I felt frustrated at the food rule "no snacking."

After a pathetic late night meal of chicken nachos and leftovers sent me on the brink of bad motherhood-hysteria, I resolved to introduce my kids to some new foods.  That's when I came across this Thomas Keller's Roast Chicken with Root Vegetables on amateurgourmt.com.  I was intrigued.  I followed the recipe as close as I could...even using leeks (which I haven't liked in the past).  The result was a beautiful meal and a very happy mom, dad, and kids. 

Here it is, I love the specific instructions:

Ingredients:
One 4 to 4 1/2 lb chickenKosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
2 large leeks
3 tennis-ball-sized rutabagas
2 tennis-ball-sized turnips
4 medium carrots, peeled, trimmed, and cut in half
1 small yellow onion, trimmed, leaving root end intact, and cut into quarters
8 small (golf-ball-sized) red-skinned potatoes
1/3 cup canola oil
4 tablespoons (2 ounces) unsalted butter, at room temperature

Directions:Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.

Preheat the oven to 475 F.

Remove the neck and innards if they are still in the cavity of the chicken. Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme, and massage the inside of the bird to infuse it with the flavors. Truss the chicken (plain dental floss works if you don't the right kind of string).

Cut off the dark green leaves from the top of the leeks. Trim off and discard the darkened outer layers. Trim the root ends, cutting around them on a 45-degree angle. Slit the leeks lengthwise almost in half, starting 1/2 inch above the root ends. Rinse the leeks well under warm water.
Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4-inch wedges. Repeat with the turnips, cutting the wedges to match the size of the rutabagas.
Combine all the vegetables and remaining garlic cloves and thyme sprig in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.
Rub the remaining oil over the chicken. Season generously with salt and pepper.
Make a nest in the center of the vegetables and nestle the chicken in it.

Cut the butter into 4 or 5 pieces and place over the chicken breast.

Put the chicken in the oven and roast for 25 minutes. Reduce the heat to 400 F and roast for an additional 45 minutes, or until the temperature registers 160 F in the meatiest portions of the bird–the thighs, and under the breast where the thigh meets the breast–and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.
Transfer the chicken to a carving board and let rest for 20 minutes.
Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.
Cut the chicken into serving pieces, arrange over the vegetables and serve.
*The rutabagas were a big hit with my 6 year old daughter and we all enjoyed even the leftovers. I even at the leeks. I have to admit though, the red potatoes and carrots were my favorite.  Next time I would give the veggies a stir halfway through the cooking time.

Grilled Potatoes and Onion

From Allrecipes

*Not a bad way to cook potatoes in the summer time!  I love the idea of using foil packets on the grill--much better than using the oven that heats up your home.  This is a very adaptable recipe and can be easily adjusted to your likes.  I chose to use just olive oil instead of butter, but do whatever you like.

Ingredients:

4 potatoes, sliced

1 onion, sliced (I used a yellow onion, but a red onion would have been nice)

1 t salt

1 t ground black pepper

butter/olive oil

Directions:

1.  Preheat grill for medium heat.

2.  For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Light oil the foil. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

California Kabobs

Adapted from Allrecipes

Ingredients:

1/3 c lemon juice

2 T vegetable oil

2 t Worcestershire sauce

1 t paprika

1 garlic clove, minced

1/2 t sugar

1/2 t salt

1/8 t red pepper flakes (or hot pepper sauce)

3/4 lb beef sirloin steak, cut into 1 inch cubes

veggies your like cut into chunks, ie. onion, green pepper tomatoes, zucchini, yellow squash, pineapple, mushrooms

Directions:

1.  In a bowl, combine the first eight ingredients; mix well.  Pour 1/4 c marinade into a large resealable bag; cover and refrigerate remaining marinade.  Add beef to the bag.  Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.

2.  Drain and discard marinade.  On metal or soaked wooden skewers, alternately thread beef and vegetables.  Grill, uncovered, over medium heat or broil 4 in from heat for 6 to 8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.

*These were so good!  Served with rice and fruit on the side and it made a great meal.  With a lot of veggies, the skewers fill up fast--pictured is only 1/2 of our kabobs.  We'll be making these again.

Pasta Salad, so many ways

*I love this salad--for so many reasons.  It's easy, versatile, can feed a crowd, and my family loves it.  Make it as a main dish, serve it on the side, or keep it in the fridge for a quick bite.  This isn't the kind of recipe you need to go to the store to buy ingredients.  Look in your garden, fridge, or pantry and pull out what ingredients you'd like.  Here are some suggestions...


Ingredients:
Tri-color rotini, cooked per package directions and cooled
cherry tomatoes (or another tomato cut in small bit-size cubes)
cheese, cut into small cubes (I usually mix cheddar & mozzarella)
sliced olives
diced cucumber
chicken, cooked and cut in small cubes or ham
Italian dressing (or make your own with olive oil, white balsamic vinegar, kosher salt and pepper)
fresh basil leaves

Directions:
Mix all ingredients together, adjust amounts per liking.  Serve chilled.

*I love watching my little girl gobble this up, makes me feel so good.

Balsamic Baked Potatoes

From Noble Pig

Balsamic Baked Potatoes
Adapted from Everyday Food
1-1/2 pounds new potatoes, halved or quartered if large
3/4 cup chicken broth
1/4 cup balsamic vinegar
5 smashed garlic cloves
5 sprigs rosemary or thyme
coarse salt and ground pepper

Preheat oven to 425^o F.  In an 8" square baking dish place potatoes evenly along bottom.  Add broth, vinegar, garlic and rosemary (or thyme), season with salt and pepper.

Bake until potatoes are tender and liquid is reduced to a glaze, about 50-70 minutes (mine took 50), tossing 2-3 times.



*I used about 2 teaspoons dried rosemary in place of the fresh sprigs.  Great potatoes--my 2 year old ate them up!  We served these with steak, but they would go with about any type of meat.  Full of flavor, but plan ahead.  Perhaps I cut them large because they took about 80 minutes to cook.

Sweet Dumpling Squash and Carnival Squash

Carnival Squash (larger) and Sweet Dumpling

Baked Sweet Dumpling Squash

*I was introduced to Sweet Dumpling squash this fall and it has become on of my favorite.  To cook it fast and easy use the microwave.  Keep the squash whole, poke all over with a fork, and microwave at full power approximately 3 to 5 minutes (depending on size).  Serve plain or use a bit of butter with a sprinkle of salt and pepper.


This recipe bakes the squash, but the amounts and times I list are adjusted to better reflect our taste.
Ingredients:
1 t butter
pinch of nutmeg
sprinkle of cinnamon
few drops of maple syrup

Directions:
Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.  Place butter, nutmeg and cinnamon in the hollow of each squash half. Pour maple syrup on each.  Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.  Serve hot.  

Number of Servings: 2

Baked Carnival Squash

Carnival Squash recipe
When preparing in an oven, the squash can be cooked whole or cut in half lengthwise from the stem to the bottom. Place the squash with the skin side down in a dish containing 1/2 inch of water. Cover the dish and bake for 1/2 to 3/4 hour at 375 degrees. In a microwave, cook for approximately 20 minutes in a dish with a loose cover of plastic wrap.

Brown-Sugar-Glazed Winter Squash

Serves 6 to 8

Don’t mix the brown sugar and butter ahead of time; it will crystallize and separate. Butternut squash can be stringy when undercooked, so if you’re not sure, err on the side of overcooking.

2 medium butternut squash or buttercup squash (about 2 1/2 pounds each)
5 tablespoons unsalted butter , melted
5 tablespoons dark brown sugar

Adjust oven rack to upper-middle position, place baking sheet on rack, and heat oven to 400 degrees. Split squash in half lengthwise and scrape out seeds. Remove baking sheet from oven and position squash cut side down. Return quickly to oven and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes. Remove from oven, turn cut side up, and set oven to broil. Whisk butter and sugar together in small bowl, brush mixture on squash, sprinkle with salt and pepper, and broil until browned and crisp, about 5 minutes. Serve.

I had made a similar butternut squash a couple of weeks ago and then came across this recipe.  I thought I'd try it just for fun.  I liked it both ways, but this way the squash seemed even more tender.  Just plain good all around.  I only cooked one squash tonight but mixed the same amount of butter and sugar.  I had plenty of butter/sugar mix, next time I'll half it as one is plenty for my family.

Balsamic Bruschetta

from Allrecipes

Ingredients:
8 Roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Directions:
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic.  Mix in the balsamic vinegar, olive oil, kosher salt, and pepper.  Serve on toasted bread slices.

The kids and I brought Jeff lunch at work on day after making this for him.  It was delicious on a fresh  baguette and tasted just like summer should.  Later that night, we had it on the toasted baguette, but I liked it better on the untoasted bread.  Be generous with the Parmesan cheese and be sure to use fresh cheese and basil, a must!  This will keep in the fridge for several days--if it lasts that long.

Artichokes

Adapted from Allrecipes

Ingredients:
2 whole artichokes
2 T butter
2 cloves garlic, sliced
salt and pepper to taste

Directions:
1.  Fill large pot with a couple of inches of water.  Bring to a full boil over high heat.  While water is heating, trim and discard the stems and tough outer leaves of artichokes (cut off all the poky parts with scissors and slice off a portion of the top).  Tuck slivers of butter and slices of garlic into artichoke leaves.
2.  When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down (I don't have a steamer so I placed a tin pie pan in the bottom of the pot and put the artichokes in there--I don't know if it mattered, but they cooked beautifully).  Cover pot with lid and allow artichokes to steam for approximately 25 minutes, until tender (when a leaf pulls off easily).
3.  Removed artichokes.  Dip flesh in a mix of butter, salt and pepper.

*Recently, I got two artichokes as part of a produce co-op.  The only time I have ever had an artichoke was 10 years ago as a missionary.  This was an easy way to cook them.  I was proud of Jacob for eating a couple of leaves and Jeff liked them, too.  I have to admit, the delicate flavor was a perfect excuse to have a little salty butter....hmmm, butter.  This was a fancy treat, but not something I would routinely buy artichokes for.

Canned Fiesta Salsa

*This is the freshest tasting salsa from a can that I've ever tried--of course, I only canned it yesterday so maybe time will change it.  It reminds me of the salsa you can buy in the refrigerated section (which is my favorite, but of course costs more than the canned kind).  I spent approximately $4 on the peppers, cucumbers, and cilantro and it made 4 1/2 pints.  That puts this homemade salsa at just about $1 per jar.  This would be a good place to mention that it took me a long time to chop everything up--so let's just say it cost about $1 per jar plus approximately 45 minutes of labor per jar.  How's your billing rate?

Taken from the Ball Blue Book of Preserving

Ingredients:

7 cups chopped, seeded, peeled, cored tomatoes (I used a combination of Roma tomatoes, regular tomatoes, and even a handful of cherry tomatoes)

2 cups chopped, seeded, peeled cucumbers (about 1 1/2 cukes)

2 cups chopped and seeded banana peppers

1 cup sliced green onion

1/2 cup chopped, peeled, roasted Anaheim peppers (approx 1 pepper)**

1/2 cup chopped jalapeño peppers (I used 3 peppers that made 2/3 cup)

1/4 cup minced cilantro

3 cloves garlic, minced

1 T minced fresh marjoram (I used 1 t dried)

1 t salt

1/2 cup cider vinegar

2 T lime juice (loved this, will add double that next time)

Directions:

Combine all ingredients in a large saucepot.  Bring mixture to a boil.  Reduce heat and simmer 10 minutes.  Ladle hot salsa into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps.  process 15 minutes in a boiling-water canner.

Note:  When cutting or seeding hot peppers, ear rubber gloves to prevent hands from being burned.

*I would rate this as a mild to medium salsa--just the way I like it.  Even my 2 year old likes it.  Next time I have a surplus of tomatoes, I will look at making this again--but I will add that a food processor could have been very helpful chopping all those veggies!  As a side note, after filling 4 pints, I had about 1/2 a pint left over.  I processed it in an old artichoke hearts bottle and it sealed perfectly!  I didn't know that used jars and lids could be recycled that way.  That makes me wonder, can you reuse the lids from previous cannings?  Let me know if you've done it successfully.

**To roast the Anaheim pepper:

1.  Spray cooking sheet with baking spray and place peppers not touching on sheet.

2.  Turn oven on to high broil and place baking sheet approx 4-6 inches below broiler.

3.  Use tongs to turn peppers every few minutes.  Remove from oven when all sides are blackened.

4.  Place peppers in paper bag for 10-15 minutes to let steam.

5.  Wearing gloves, peel the blackened skin away from pepper.

Butternut Squash Soup

From Allrecipes

Ingredients:

6 T chopped onion

4 T margarine

6 cups peeled and cubed butternut squash (this was equal to 1/2 a very large squash, try using a potato peeler to take the peel off--it worked like magic)

3 cups water

4 cubes chicken bouillon

1/2 t dried marjoram

1/4 t ground black pepper

1/8 t ground cayenne pepper

2 (8 ounce) packages cream cheese.

Directions:

1.  In a large saucepan, saute onions in margarine until tender.  Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.  Bring to boil; cook 20 minutes, or until squash is tender.

2.  Puree squash and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan, and heat through.  Do not allow to boil.

*One bowl of this and my husband announced, "This is my new favorite soup!"  He had multiple servings; however, my kids hardly ate any of it.  Being so rich, next time I make this I would try maybe adding a potato in with the squash and cutting down the cream cheese by at least half--so it's still thick, but not as rich.

Butternut Squash

*I feel so good seeing my husband and children eat squash like it was dessert--the little bit of sugar makes it all worth it!

Ingredients:

1 butternut squash, sliced in half lengthwise, seed removed

2 T butter

approx 1/4 cup brown sugar

sprinkling of nutmeg (~1/4 t)
sprinkling of cinnamon (~1/2 t)

Directions:
1.  Preheat oven at 350 degrees F.
2.  Place squash in baking dish, skin side down.  Pierce flesh with fork multiple times in meat of squash.
3.  Spread butter over squash.  Sprinkle with sugar and spices.
4.  Bake uncovered for 1 1/2 to 2 hours (depend on size of squash).  Squash is ready when the flesh easily pulls away with fork.

*Butternut squash can be cook many different ways, saltly or sweet.  I prefer the sweet, honey can also be used.  The aroma is delicious with just a hint of cinnamon and nutmeg.

Homemade Roasted Tomatoes

Taken from This Week for Dinner

– 10-14 roma tomatoes (you could experiment with other tomatoes, but romas are less delicate and less seedy and work well)
- Olive oil (probably about 1/4 – 1/2 cup)
- 1-2 garlic cloves, minced
- Salt (kosher, preferably)
- Pepper
- Spices you like – Oregano, Basil, Parsley, Red Pepper Flakes, whatever!
- Sugar

Add minced garlic to the olive oil and let sit while you prepare the tomatoes. Slice tomatoes into wedges, 8 per tomato. Spread on cookie sheet and brush with garlic olive oil. Sprinkle with salt, pepper, spices, and sugar. Bake at 200 degrees for 2-6 hours or so.

*I didn't follow this recipe too closely, but adapted it to make a pasta dish to compliment Garlic Chicken.  It turned out so well even Jeff liked the tomatoes so I thought I better add this to the recipe list.  I actually used cherry tomatoes from my garden and a few pretty girls that I had picked.  The picture above shows them uncooked, the cherry tomatoes cut in half and the pretty girls sliced in about 8 sections.  I seasoned as suggested using less olive oil, fresh garlic, kosher salt, pepper, fresh basil, and just a hint of sugar.  They began baking at 200 degrees, but I left them in the oven when I cooked the garlic chicken at a much higher temperature.  When they were roasted, I tossed with bowtie pasta and it was a beautiful, aromatic side.  Can't wait for more tomatoes to ripen so I can try this again!

Roasted Cauliflower

from This Week for Dinner

Ingredients:
Cauliflower, broken up into small-medium sized pieces
Olive oil
Salt and pepper
Handful of fresh, grated parmesan cheese

Directions:
Place cauliflower on a baking sheet or in a 9x13 baking pan. Drizzle olive oil over cauliflower, then salt and pepper. Toss cauliflower to lightly cover all pieces with oil and seasoning.

Roast in a 400-degree oven for 25-30 minutes. Stir once or twice during cooking. Check for doneness with a sharp knife, to the point where you can pierce the cauliflower fairly easily but not to the point of mushiness. Remove from oven and toss with grated parmesan cheese.

*You just got to try these. . . .I didn't know there was a good reason to buy cauliflower except for soup, until now!  I've made them twice in one week!

Tuscan Bread Soup

From Everyday Food
Ingredients:
6 ounces country bread, torn into 1-inch pieces (3 cups)
2 T olive oil
1 large onion, cut into 1/4-inch pieces
3 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick
2 celery stalks, cut crosswise 1/4 inch thick
4 cloves garlic, smashed
coarse salt and ground pepper\
1 T tomato paste
1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 cup fresh parsley leaves

Directions:
1.  Preheat oven to 300 degrees.  Spread bread in a single layer on a rimmed baking sheet.  Bake until pieces are dry, about 15 minutes.  Remove from oven, and set aside.
2.  In a large pot over medium-high heat, heat oil.  Add onion, carrots, celery, and garlic; season with salt and pepper.  Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.  Stir in tomato paste; cook, stirring, 1 minute.
3.  Add cabbage, broth, 2 cups water, and toasted bread.  Simmer over medium heat until soup is thickened, 15 to 20 minutes.  Season with salt and pepper, and stir in parsley.

* I wanted this to be a good recipe, as inspired by its source, to celebrate Earth Day with a meatless dish.  It smelled wonderful; however, 6 ounces of bread made much more than 3 cups for me.  It was a little much.

Creamy Spinach Dip

from Little Dipper owner's guide

Ingredients:
1 8-ounce package cream cheese, cubed
1/4 cup whipping cream
2 T grated Parmesan cheese
2 T diced pimento
2 t finely chopped onion
1 t Worcestershire sauce
1/2 t thyme
1/4 t garlic slt
1/2 of a 10-ounce box frozen chopped spinach, thawed and drained.

Directions:
1.  Combine cream cheese and whipping cream in greased Little Dipper (very small crock pot).  Cover and heat until cheese is melted, 30 to 60 minutes.  Add remaining ingredients.  Cover and heat for 30 minutes.  Serve with raw vegetables, crackers or bread pieces.

*I need some comfort food today; this fit the bill.  I used dried onion and half and half in place of the fresh onion and whipping cream and I think it turned out great.  Even my kids ate it.  Good treat or appetizer. 

Asparagus with Parmesan Crust

from allrecipes

Ingredients

•    1 pound thin asparagus spears
•    1 tablespoon extra virgin olive oil
•    1 ounce shaved Parmesan cheese
•    freshly ground black pepper to taste
•    1/4 cup balsamic vinegar, or to taste

Directions

1.  Preheat oven to 450 degrees F (230 degrees C).

2.  Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.

3.  Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

*Tasty.  An easy way to prepare asparagus.  I perfer Brown Sugar Asparagus, but this was simpler to fix.

Broiled Veggies

1 green pepper
4-6 asparagus
1 large Roma tomato
Onion
Mozzarella or hallouni cheese
Jumbo shrimp

For the Marinade:
6 T olive oil
1 T balsamic vinegar
1 T dried tarragon leaves
1 clove garlic, crushed
salt and pepper

Directions:
1.  Make the marinade; put all the ingredients in a large bowl and stir well to mix.
2.  Cover and chill for 1-4 hours.
3.  Just before cooking, preheat the broiler for 5 minutes on high.
4.  Reduce the heat to medium-high.  Broil about 4 inches from heat, for about 10 minutes, turning them twice and brushing with more marinade.

*This was delicious.  The cheese and shrimp I liked better before they were broiled (the shrimp were from a bag of frozen cooked shrimp). The mozzarella melted.  Other veggies that would taste good might include cherry tomatoes, zucchini or winter squash.  I also used some Italian dressing in place of the olive oil.

Brown Sugar Asparagus

Prep time: 8 minutes
Cooking time: 16 minutes
Serves 6 (or less if you love it like we do)

Ingredients:
2 pounds fresh asparagus spears
3 T butter
2 T firmly packed light brown sugar
3/4 c chicken broth
Orange zest strips, optional for garnish

Directions:
1.  Snap off the thick woody ends of the asparagus spears and discard.
2.  Heat the butter in a large skillet over medium-high heat until melted.  Stir in brown sugar.  Cook, stirring continually, until brown sugar dissolves.
3.  Add the asparagus to the brown sugar mixture, turning to coat.  Sautee for 2 minutes.
4.  Add the chicken broth to the skillet.  Bring to a boil; reduce heat.  Simmer, covered, until the asparagus is crisp-tender, about 8 to 10 minutes.  Transfer the asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet.  Cover asparagus to keep warm.
5.  Cook reserved pan juices in the skillet over medium-high heat, stirring frequently, until reduced by half.  Drizzle over the asparagus.  Garnish with orange zest strips, if desire.  Serve immediately.

*I love asparagus.  My husband and I can usually finish the whole plate (the kiddos help a little bit).  Definitely a treasured recipe!

Fresh Salsa

*Tasty and good for you!

2-3 medium tomatoes, chopped

1 T fresh lime juice

½ small red onion, diced (I've also made with yellow onions and my husband prefers them)
2 garlic cloves, minced
4 oz can green chilies
2 T chopped fresh cilantro
½ t salt
¼ t dried crushed red pepper

1. Combine all ingredients in a large bowel. Cover and chill at least 1 hour.

Makes 2 cups.

*Love the lime and cilantro!  So good, it was hard to wait the hour for it to chill.  Tonight we are having leftover Cafe Rio chicken.  I thought I'd make some special sides so the leftovers would be exciting.  I hope I get lots of tomatoes in my garden this year--this will be a great way to eat them.  Speaking of tomatoes, they are one veggie that should never be stored in the fridge (at least before they are cut) or their flavor will deteriorate.  Here's why.  Store tomatoes at room tempature but not next to bananas.  For that matter, don't store your onions next to potatoes. 
Also, when chopping the cilantro, the leaves AND the stems can be use.  The stems are tenderly flavorful so don't throw them out. 
Finally, I'd like to introduce my new kitchen gadget, the lemon squeezer.  These citrus squeezers actually come in three colors: orange, yellow, and green; or in other words, three sizes: oranges, lemons, and limes.  I saw online that all 3 could be purchased for $26, so I went to Wal-Mart and bought the middle size for less than $5.  It worked great to squeeze the lime, though after the first press, I slit the sides so the lime would lie flatter and squeeze more juice.  If you use a lot of citrus juice, I recommend the investment.