Maybe if I like it so much, it should be a drink, not a dip...

Have you ever enjoyed a dip so much that you purposely take a larger portion of dip than dipping material?  You do this not hoping to waste dip, but hoping to pile all that extra dip on your last chip/bread piece/vegetable so you can mainly just taste the dip and not the dipping material. Maybe you think that your glorious dip should be spooned into your mouth or perhaps sipped through a straw. I think that we all occasionally think that about some dip like food.

For me, this could be French Onion Dip or Salsa. Especially salsa. I am that girl that dips chips shards to have an excuse to eat salsa. I have gotten desperate and dipped triscuits and ritz crackers in salsa. I especially enjoy salsa verde, known to gringos like me as green salsa. It is delicious. The best kind has a hint of salt, spice from jalepenos, and the delicious taste of roasted tomatillos. So, last fall I discovered a delicious stew recipe that allows me to imagine that I can indeed spoon salsa verde into my mouth. Since the recipe is not mine, I will link you to the Simply Recipes blog site and their Tomatillo Chicken Stew.

My Personnel Recommendations for Changes to the Recipe:
If you don't have time or don't feel like roasting your own tomatillos, I would recommend the El Pinto Salsa Verde or El Pinto Mild Green Chile Taco Sauce. Both are excellent, I would stick to the mild selection because it is the soup base and too spicy of salsa can make this stew unpleasant. It's pretty thick and I would also recommend serving it over couscous instead of rice.

Delicious Salsa!

Salsa I have an excuse to spoon into my mouth sans chips!!!

Coconut Chicken and Tropical Salsa

Today's baked dinner is super yummy! It is from cook your way skinnier faster.

1 large egg
2 c. cornflakes, coarsely crushed
1/2 c. shredded unsweetened coconut
1 lb chicken tenders
1/2 tsp salt
1/2 tsp pepper
1 c. diced fresh pineapple
1 c. corn kernels (thawed if frozen)
1 red bell pepper, stemmed, seeded, diced
1 scallion, thinly sliced
2 tsp fresh lime juice

Method:
Preheat the Oven to 425 degrees
Line a large rimmed baking sheet with aluminum foil
Crack the egg into a shallow dish and beat lightly.
Combine the cornflakes and coconut in another shallow dish.
Season the chicken with the salt and pepper, then dip in the egg and then dredge in the cornflake mixture.
Arrange the coated chicken on the prepared pan in a single layer.
Bake until golden brown and cooked through (about 10-12 minutes)
Meanwhile, toss together the pineapple, corn, pepper, scallion, lime juice in a large bowl.
Salt and Pepper to taste.

Serve chicken with salsa.