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The Best Guacamole Recipe

February 1, 2021 by girlinspired Leave a Comment

The Best Guacamole Recipe is one that combines just a handful of fresh ingredients, herbs, a hint of lime, and the level of heat you choose. This super simple dip is incredibly flavorful, and the perfect game day snack. Serve with tortilla chips, veggies, or crackers and this dreamy dip is sure to please everyone!

guacamole in clear glass bowl with chip dipping into it and chips around

Girls night, apps and drinks night or Mexican themed night always call for an assortment of delicious shareable snacks. Guacamole is a given, but what’s better than one dip? Two! Salsa Verde is another simple fresh Mexican inspired dip. Top off the night with a pitcher of Mojito and you’re set!

guacamole in clear glass bowl and chips, avocados, and cilantro around

What is Guacamole Dip?

Originally a Mexican dip, Guacamole has become wildly popular in North America. Not only is it used for chips and dip, but it’s used as a condiment, a spread and as its own ingredient within a dish. When something is this easy to make and packs such a flavor punch, it’s not at all hard to see why it is so versatile!

Knowing how to make a good dip from scratch, much like my creamy dill, isn’t rocket science. Except for it kind of is. As easy as it is to make a good dip good, it’s just as easy to have it go south. This easy to follow guacamole recipe takes the guesswork out of it and results in the best tasting guacamole every time!

Keeping plenty of dip recipes in your back pocket is a good idea if you host often, or even just to have in a pinch if you’ve been asked to bring an appetizer someplace. This isn’t a hot dip so it requires no bake time, and can be made in just minutes. It’s always a crowd-pleaser, because, really who doesn’t love a creamy, avocado with a note of fresh herbs, citrus, and a spice blend of cumin and chili powder?!

It’s naturally gluten-free, vegan, and loaded with good fats, which makes this one of the healthier dips out there. Taste, simplicity, and function…so much to love!

guacamole in clear glass bowl with chip dipping into it and chips around

How to quickly ripen your avocados:

Unripe avocados are usually quite dense on the outside and have no give when squeezed. For the absolute best guacamole, you need them ripe so if yours aren’t quite there yet, below are a couple of ways to speed up the process.

  • If you have a few days to spare, put your avocado in a brown paper bag with either an apple or a banana and leave it on your counter for about 3 days.
  • If you have an hour to spare, you can actually wrap them in foil and bake in the oven for anywhere from 10 minutes to an hour. Then put them in the fridge to cool down before continuing.

Ingredients for Easy Guacamole:

  • Avocados – You want to use ripe avocados as they’ll be softer and creamier. Also, easier to work with when mixing.
  • Fresh lime juice – You’ll need about 2 limes total.
  • Coarse sea salt – Use coarse sea salt if you can, but if not, table salt is just fine.
  • Cumin – A warming flavorful earthy spice that offsets the citrus quite nicely.
  • Chili powder – When blended with the cumin, it adds a little smoky heat.
  • Fresh cilantro – Chopped cilantro is a fresh herb that rounds everything out nicely. If you’re a nonlover of cilantro you can leave it out, but it really does add something special.
  • Diced tomatoes – Seeds removed. You can also toss some pre-made pico de gallo or salsa into the guacamole.
  • Jalapeno – This optional garnish adds another layer of heat but also flavor. Diced or sliced as a topping.
overhead photo of ingredients for the guacamole: avocados, tortilla chips, salt, limes, jalapeno, chili powder and cumin on little dishes, tomatoes in a glass bowl, cilantro

How to Make Guacamole Dip:

Step 1: Grab your avocadoes and slice them in half lengthwise. If they’re nice and ripe they should be easy to cut through. Remove the pit and scoop the flesh from the skin into a bowl, using a spoon.

Step 2: Squeeze lime over the avocados. They tend to turn brown quite quickly (not a bad thing, it’s just not cute), so lime serves two purposes. Awesome flavor, but it also helps keep the avocados from turning brown. Then, add salt, cumin, and chili powder.

Step 3: Use a fork (or potato masher) to mash the avocado to desired consistency – you can make a chunky guacamole or mash it as smooth as you’d like. I personally like a bit more chunky guacamole.

Step 4: Add the chopped cilantro and diced tomatoes and stir to combine.

photo collage of step by step making guacamole - scooping avocado from its skin, avocado and spices in glass bowl, mashing the ingredients, and chopped tomato and cilantro placed in the bowl with the mashed avocado

Serve guacamole immediately with chips, veggies, or your favorite Mexican dish!

Other Mexican-Inspired Favorites

The Best Green Chicken Chili Recipe

Crockpot Carnitas

Mango Avocado Salsa

Easy Homemade Salsa Verde

Substitutions and Variations for the Best Guacamole:

You may have noticed this recipe doesn’t use any onions or garlic. If you’ve dipped your finger in it, by now you’ll realize it doesn’t need any. As much as we love our onion and garlic combo, when using it raw, it can really overpower everything else.

With that being said, if you love yourself some red onions and want to add garlic, you totally can! If you want to omit the tomatoes you can do this too. Customize this homemade guacamole to your liking, season to taste and good luck having any leftover!

Can I make guacamole ahead of time?

I recommend making it the day of, however, there are some tips and tricks you can use to keep it from turning brown if making it the day before.
When storing it the bowl, keep the pits in there with it. Slice some lime wedges and place those in there as well. Squeeze an extra amount of lime juice to prevent browning, then cover tightly with plastic wrap.
Even still, the top may brown overnight, in which case, just scrape it off. The dip underneath should still be nice and green.

The Best Guacamole Recipe

The best guacamole recipe – so easy with just the right flavor combo!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Mexican
Prep Time: 10 minutes
Servings: 8
Calories: 165kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 4 large avocados ripe
  • 1/8-1/4 cup fresh lime juice 1-2 limes
  • pinch coarse sea salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons fresh cilantro chopped
  • 1/2 cup diced tomatoes seeds removed
  • 1 jalapeno optional, diced or slices for topping

Instructions

  • Slice avocados in half lengthwise and scoop the flesh from the skin with a spoon. Place avocado in a mixing bowl.
  • Squeeze lime over the avocados. Add salt, cumin, and chili powder.
  • Use a fork (or potato masher) to mash the avocado to desired consistency – you can make a chunky guacamole or mash it as smooth as you'd like. I personally like a bit more chunky guacamole.
  • Add the chopped cilantro and diced tomatoes and stir to combine.
  • Serve guacamole immediately with chips, veggies, or your favorite Mexican dish!
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Guacamole can be stored in the refrigerator, covered, for 1-2 days.  The top will turn brown from its contact with the air, but the guacamole underneath should remain bright green.
 
Notes:   
Use ripe avocados for the best flavor.  Avocados should give just slightly when squeezed gently.  Avoid avocados that feel fluid under the skin.  A few brown spots in the avocado flesh are just fine and perfectly edible.
Some people claim that keeping an avocado pit in the guacamole will prevent it from turning brown, but I’ve never found this to be effective.
Additional optional mix-ins: pico de gallo, additional chili powder, diced jalapenos, finely diced red onion, or hot sauce.

Nutrition

Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 524mg | Fiber: 7g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1mg

Filed Under: Uncategorized Tagged With: avocado, cilantro, dip, lime

Shrimp Pad Thai

January 15, 2021 by girlinspired 1 Comment

Shrimp Pad Thai is a stir fry noodle dish that rivals any take out. Perfect for those of you who love to eat, but don’t love to wait! It’s a fast, easy, and insanely delicious dish made with rice noodles and sauteed shrimp, coated in a sweet and salty sauce with just the right amount of heat. Topped with crunchy peanuts, slivered carrots, and a splash of lime, this customizable recipe has something for everyone!

big shrimp, cilantro, and green onions adorn this shrimp pad thai on white plate set on cutting board

Asian inspired cooking is one of my favorite types of cuisine. When I am in the mood for something easy, fast, and yummy Instant Pot Chicken Teriyaki and Chinese Chicken Salad are two of my staples. They’re awesome for dinner but also make great leftovers for lunch the next day! Beef and Broccoli is another favorite 30-minute meal!

big shrimp, cilantro, and green onions adorn this shrimp pad thai on white plate set on cutting board

What is Shrimp Pad Thai?

Pad thai, which originated in Thailand, is a combination of stir fried noodles, veggies, and a protein, usually chicken, shrimp, beef, or pork, which is then mixed with the BEST sauce. EVER.

Of course, as it happens with dishes, across time and place, different variations have evolved. But one thing remains constant, and that is the culmination of so many different flavors and ingredients always come together harmoniously.

This version, which includes shrimp, is sweet and salty, sour and spicy. A delicious sauce coats soft noodles which are then topped with sauteed shrimp and garnished with the right amount of peanut crunch, slivered carrots, and a drizzle of citrus. The entire dish is ready in under 30 minutes and is ridiculously easy!

The flavors of this shrimp pad thai recipe will reach into the depths of your soul and ask you what the heck took so long to make this! It’s perfect for those nights when you want something insanely delicious but you want it fast. This colorful dish is the healthy alternative to grabbing take out when the cravings hit. Because didn’t you know? Shrimp pad thai calories don’t count when it’s made from scratch 😉

Enjoying restaurant-quality homemade meals has never been more of a mission and with this budget-friendly dish, it’s absolutely possible. Now that you’ve got a food proof method of making amazing pad thai whenever the mood strikes, you can test out different variations using chicken, beef, pork, or tofu!

Appliance info:

This simple dish requires very little effort and just one appliance! The saute pan. You can use a large skillet or whatever type of pan you have on hand. You may be tempted to use a wok if you have one, but woks tend to steam whatever is in them. Sometimes this causes things to get mushy. Whether you’re using a saute pan or a wok, just make sure you heat up your oil hot enough for an instant sizzle and a quick sear once you toss your shrimp in the pan.

Ingredients:

  • Thai Rice Noodles – Cooked and drained as per instructions on the package. The base of most pad thai dishes. Unlike spaghetti noodles, they are not made from semolina (or wheat).
  • Mirin – This is a Japanese rice wine used in a lot of Asian inspired cooking. It’s got a subtle sweetness and is just one of many ingredients that adds a depth of flavor to pad thai.
  • Peanut butter – Smooth, not crunchy! Adds richness to the sauce and adds a little body to it. The salty, nutty taste gives it the signature flavor.
  • Fish sauce – It’s a salty condiment of epic proportions. You want a bottle of this just because. You’ll use it again, trust me.
  • Sriracha – Here’s where most of your heat will come from. A delicious sauce that can be added to taste. More sauce means more heat.
  • Soy sauce – Very common in Asian cuisine. Also, a salty sauce, made from fermented soybeans.
  • Brown sugar – Light brown sugar, needed to balance out the salt and sweet.
  • Sesame oil – Divided. Needed for sauce and for the saute.
  • Prawns – Big juicy shrimp. You can use raw or cooked.
  • Roasted garlic paste – You can also use minced garlic.
  • Thai paste – This is optional. This paste includes its own list of ingredients including garlic, chili peppers, salt, and lemongrass among other things.
  • Green onions – Sliced. Adds a nice pop of color.
  • Slivered carrots – Adds a fresh crunch
  • Chopped peanuts – Texture and garnish. And salt. And yum.
  • Fresh cilantro – An optional garnish, but I, personally, can’t live without cilantro
  • Red pepper flakes – The second ingredient that will provide this dish some heat!
  • Limes – Finishing this dish with a burst of fresh citrus lime elevates and brightens this dish to epic proportions.
shrimp pad thai ingredients laid out in bowls and on cutting board

How to Make Shrimp Pad Thai:

Step 1: Start by cooking the noodles according to package instructions. You’ll notice that this recipe is super easy but it does have a lot of components to it. Having everything ready ahead of time, will make your life easier and the process that much quicker.

Step 2: In a small bowl, whisk together the mirin, peanu butter, fish sauce, Sriracha, soy sauce, brown sugar, and some of the sesame oil. The amount in this recipe will make it a medium spiced pad thai. Add more if you like more heat.

photo collage of peanut sauce ingredients mixed together, bowls of shrimp, carrots, shrimp sauteeing in pan

Step 3: Heat remaining sesame oil in a saute pan then add the garlic paste, thai paste and shrimp. Saute until the shrimp are cooked through and beginning to brown. If you are using precooked shrimp you just want to make sure they’re heated through. Remove the shrimp to a plate.

photo collage of rice noodles in saute pan being mixed with peanut sauce; carrots, peanuts, and lime in background

Step 4: Add the noodles and half of the prepared sauce to the pan, heat and stir to combine. Coat noodles evenly with the sauce and add any additional sauce as desired.

big shrimp, cilantro, and green onions adorn this shrimp pad thai on white plate set on cutting board

For drool worthy presentation, transfer noodles to a serving platter, top with the shrimp, slivered carrots, green onions, chopped peanuts, cilantro and a sprinkle of red pepper flakes.

The next time you’re thinking about ordering take out, skip it! Make this dish in a pinch, serve it in some fun takeout boxes (you know the ones they’re always eating out of on tv) along with chopsticks and make a night of it!

chopsticks lifting scoop of shrimp pad thai with big shrimp on top; pad thai on white serving platter
What are some other variations to Pad Thai?

You can definitely play around with the amount of sweet and spice. Add in more peanut butter if you like more nutty flavor. You can also add a scrambled egg and bean sprouts and loads of different veggie options.

big shrimp, cilantro, and green onions adorn this shrimp pad thai on white plate set on cutting board

Shrimp Pad Thai

Make delicious, spicy and sweet Pad Thai in minutes with this easy recipe of rice noodles, peanut sauce, and sauteed shrimp!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 683kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 8 oz. Thai Rice noodles cooked and drained
  • 2 tablespoons mirin or rice wine vinegar
  • 2 tablespoons creamy peanut butter
  • 3 tablespoons fish sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon light soy sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons sesame oil divided
  • 1/2 pound raw or cooked prawns
  • 1/2 teaspoon roasted garlic paste (or 1 teaspoon minced garlic)
  • 1 tablespoon Thai paste optional
  • 2-3 green onions sliced
  • 1 cup slivered carrots
  • 1 cup chopped peanuts
  • 1 bunch fresh cilantro chopped
  • pinch red pepper flakes
  • 2-3 limes cut into wedges or slices

Instructions

  • Cook and drain rice noodles according to package instructions.
  • In a small bowl, whisk together mirin, peanut butter, fish sauce, Sriracha, soy sauce, brown sugar, and 1 tablespoon sesame oil. (This will make a medium heat/spice pad Thai; adjust Sriracha to taste for spice level).
  • Heat sesame oil over medium heat in a saute pan. Add garlic paste, Thai paste, and shrimp. Saute shrimp for 2-3 minutes or until they are cooked through (for raw shrimp) and beginning to brown. Do not overcook the shrimp.
  • Remove shrimp to a plate.
  • Add cooked noodles and half of the sauce to the saute pan. Heat and toss to stir until the noodles are evenly coated with sauce. Add additional sauce as desired.
  • Place noodles on a serving platter. Top with shrimp, slivered carrots, green onions, chopped peanuts, cilantro, and a pinch of red pepper flakes.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 683kcal | Carbohydrates: 80g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 143mg | Sodium: 2079mg | Potassium: 616mg | Fiber: 7g | Sugar: 19g | Vitamin A: 6148IU | Vitamin C: 18mg | Calcium: 183mg | Iron: 4mg

Filed Under: Food and Recipes, Main Course Tagged With: cilantro, pad thai, peanut butter

The Best Green Chicken Chili Recipe

January 6, 2021 by girlinspired Leave a Comment

Green Chicken Chili is a delicious alternative to beef chili, with unforgettable flavors and just the right amount of heat. This thick hearty soup is full of juicy pieces of chicken and white beans in a cheesy creamy, perfectly seasoned broth. Garnish with some tortilla strips and a drizzle of fresh lime and this Mexican inspired dish will soon become a family favorite. On repeat!

green chili chicken soup in red dutch oven topped with avocados and colorful tortilla strips; cheese, limes, avocado, and cilantro around the pot

If Mexican food is commonplace in your home like it is mine, then you’ve got to try both the Homemade Salsa Verde and Green Enchilada Sauce which pretty much pairs well with anything! As a side, as a dip, or as a topping, these two sauces will elevate all of your Mexican inspired dishes!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

What is Green Chicken Chili?

Bring your tastebuds on a journey with this green chicken chili with white beans recipe. It’s a true crowd-pleaser not just because it’s out of this world, warming comfort food, but because it is brimming with bold flavors that combine so nicely together. Your crowd will get all of the different tastes and textures in every bite.

This chili has chunks of chicken and tender white beans, combined with a broth so thick and creamy and perfectly seasoned with oregano, cumin, and paprika. A layer of heat is provided by the roasted chili peppers and all of this is finished off with a hint of citrus from the lime and added salty crunch from the tortilla strips.

You might also enjoy:

  • Tomato Bisque
  • Green Enchilada Sauce
  • Chicken Tortilla Soup
  • Homemade Chicken Stock
  • Chicken Cacciatore

What is the difference between White Chicken Chili and Green Chicken Chili?

You might be wondering what the difference between white chicken chili and green chicken chili is. Well, truth be told, so am I! ha. There may, in fact, be no difference at all because just when I think I’ve found what might be a difference in one version, I find a similar recipe in the other version. In the end, it’s so good, it doesn’t really matter what it’s called.

Do I need anything special to make Green Chicken Chili?

Large Pot – Making soups in a Dutch oven or large stockpot is handy for making big batches of soup.

Immersion blender – Otherwise known as a hand blender this handy tool will keep you from having to transfer the soup to a blender for pureeing.

Ingredients:

  • Hatch chilis – Anaheim chilis will also work.
  • Olive oil – You can also use canola oil.
  • Onion & garlic – Diced and minced.
  • Chicken broth – Use homemade broth if you have some on hand; homemade has more flavor and nutrients and not as much sodium.
  • Seasoning – Cumin, paprika, ground coriander, dried oregano, salt, and pepper to taste. This blend of seasoning is pretty much magic.
  • White beans – Drained and rinsed. Cannellini beans or smaller white beans are readily available at your local grocery store. Canned beans are easy to use; dried beans aren’t necessary! A great source of fiber and protein and will give your soup its body and thick consistency.
  • Cooked chicken breast – You can use whatever leftover you have. Either shred a cooked rotisserie chicken or cut up your leftover herb-roasted chicken.
  • Cream cheese – Adds a smooth creamy rich texture to the soup broth.
  • Toppings – Avocado, tortilla strips or chips, grated jack cheese. The more the better!
  • Garnish – Cilantro and lime juice. These garnishes pack a bunch of flavor into every bite of the soup!
chile peppers, diced onions, chicken, spices, white beans, and the remaining ingredients in the green chicken chili

How to Make Green Chicken Chili:

Step 1: Rub the chiles with oil and roast them under the broiler until each side is blistered. This will give it such a nice smoky note to the heat. Once nicely charred, remove to a bowl until cooled enough to handle.

side by side photos of green chiles on roasting pan before and after being roasted

Step 2: Grab your cooled chiles and remove the stem and seeds from the inside. If you want more spice, leave more of the seeds, if you want a mild soup, remove all of the seeds. If you want medium heat, well, you get the idea. You can also scrape out the flesh and discard the peel if you’d prefer.

roasted chiles on sheet pan with stems and seeds removed; avocado, lime, chicken and cilantro set nearby

Step 3: Meanwhile, in a large stockpot or Dutch oven, saute the onion and garlic in a bit of oil. To the pot, add the chicken stock, cumin, paprika, coriander, oregano, salt, and pepper. Then, add the chiles to the pot.

step by step photos showing onion and seasoning sauteed in red stock pot, broth and chiles added to the pot

Step 4: Simmer the soup and add just a portion of the white beans, reserving the rest. Using a hand blender, blend the soup mixture to as smooth a consistency as you desire. Keep in mind, you’ll have added textures included next.

Step 5: Add the reserved beans, chicken, and cream cheese to the pot and stir until combined. Simmer the soup until the cheese melts, your desired consistency is reached and all of those amazing flavors have formed lasting meaningful relationships.

step by step photos of white beans added and blended into the green chicken chili, chicken and cream cheese added, and finished creamy soup with toppings on and around

Make a big batch (double or triple, in fact) and have lunch leftovers for days. A great budget-friendly meal to feed a big family and perfect as a meal prep freezer meal for down the road when those cravings strike. Because believe you me, they will!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

Have separate bowls for your toppings. Sliced avocado, tortilla chips, shredded cheese, and even some slices of lime. Lay them out on your table so people can pick and choose their own. Load it up!

How long can I store it in the fridge?

It will keep in the fridge for up to 4 days stored in an airtight container.

How hard is it to make green chicken chili?

This is a simple green chicken chili recipe, but it is so easy to make! This one-pot meal is done on the stovetop but you can definitely cook this meal in the slow cooker or the Instant Pot! Roasting the chile peppers is the only step done apart from combining everything in the pot!

Quick and easy recipes are always handy to have around. This Green Chicken Chili doesn’t miss a beat! It’s a must-try any day of the week!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

Green Chicken Chili

A rich and creamy soup bursting with the Southwestern flavors of chile peppers, cumin, and cilantro.
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American, Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 448kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 4 Hatch chilis
  • 1-2 tablespoons olive or canola oil
  • 1/2 yellow onion diced
  • 2 teaspoons garlic minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cans white beans drained and rinsed (15.5 oz cans)
  • 2 cups cooked chicken breast
  • 4 oz. cream cheese
  • 1 cup fresh cilantro for garnish
  • 1 avocado for topping
  • 1 cup tortilla strips or chips for topping
  • 1 cup grated jack cheese for topping
  • lime juice for garnish

Instructions

  • Rub chiles with oil. Roast under the broiler for 6-8 minutes on each side until blistered.
  • In a large stockpot or Dutch oven, saute onion and garlic in one tablespoon of oil.
  • Add chicken broth, cumin, paprika, coriander, oregano, salt, and pepper to the pot. Remove the stem and seeds from the roasted chiles and add them to the pot (you can scrape the flesh away from the peel and discard the peel if you'd like).
  • Simmer soup for about 10 minutes.
  • Drain and rinse white beans well. Add 1/2 cup of the white beans to the pot of soup, reserving the rest.
  • Use a hand blender to blend the soup mixture into a fairly smooth consistency (or as desired).
  • Add the reserved beans, chicken, and cream cheese to the pot and stir.
  • Simmer soup 5-10 minutes or until the cream cheese is melted and the soup is heated through.
  • Top with freshly chopped cilantro, tortilla chip pieces/strips, grated cheese, avocado slices, and a squeeze of lime.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 448kcal | Carbohydrates: 32g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 920mg | Potassium: 949mg | Fiber: 9g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 21mg | Calcium: 266mg | Iron: 5mg

Filed Under: Food and Recipes, Main Course, Soups|Salads|Side Dishes Tagged With: avocado, chiles, cilantro

Green Enchilada Sauce

January 5, 2021 by girlinspired Leave a Comment

Homemade Green Enchilada Sauce provides an explosion of fresh flavor to so many dishes! Thanks to the tomatillos, roasted chilis, garlic, cilantro, and cumin, it will elevate everything from cheesy enchiladas, casseroles, soups, and the spoon from which you are licking it off! This made from scratch green sauce is heads above anything storebought and is ready in less than 30 minutes!

green enchilada sauce in saucepan with tortillas, roasted chiles, cilantro, and cheese garnishes nearby

If you love all things Mexican inspired, whether a dish or a sauce, you must try salsa verde, cheese enchiladas with green sauce, and green chicken chili recipe. And then, you should invite me over!

green enchilada sauce in glass mason jar with cilantro sprinkled on top

What is Green Enchilada Sauce?

If you’ve ever tried green chili enchilada sauce at a restaurant you know that beautiful green sauce drizzled on top of your nachos, your enchiladas, and your quesadillas, activates all of your senses! The thought of it is exactly what is making your mouth water right now.

If you’ve never tried it before, well buckle up! You’re in for a game-changing experience. This green enchilada sauce recipe gives you Mexican style restaurant-quality flavors, right at home.

Enchilada sauce can be made either red or green, and each has its purpose. But the fresh, citrus, burst of flavor that comes from this version, is a bonus.

It’s a little bit spicy but can be made more mild or hot to your liking. Its freshness comes from the bold flavors of the tomatillos, garlic, red onion, and cilantro. The roasted chilis, which have been charred beautifully, gives you not only heat but also a little smokiness.

When this delicious sauce is combined with melty gooey cheese or crumbled Queso Blanco, it’s the thing that’s going to keep you coming back for more! Super addicting, you’ll want to keep a jar on hand at all times. Forget the storebought stuff, you’re about to prepare a homemade sauce that will blow your mind!

Appliance Info:

This easy green sauce requires very little effort and even fewer appliances. Besides the basic saute pan and baking sheet, all you really need is a blender or food processor.

Ingredients:

  • Sweet white onion – A sweeter, less pungent onion than yellow. When sauteed with the garlic, it brings out its natural sweetness.
  • Garlic cloves – Garlic and onion are a powerhouse duo. Sauteed together brings out the best in both of them and elevates the other ingredients in the sauce.
  • Anaheim or Hatch chiles – If you’re wondering why the different spelling (Chili, Chilli, or Chile), it’s because they are all used interchangeably, depending on where you live! The Anaheim or Hatch chilis are a bit milder and usually larger than the jalapeno pepper, but if that’s all you can find, go ahead and use that instead.
  • Olive oil
  • Fresh tomatillos, rinsed and roughly chopped – You can use canned as well. They look like smaller unripened tomatoes and can be found in most grocery stores. Usually with a husk around them. In fact, the drier and crispier the husk, the better the tomatillo.
  • Fresh cilantro – Whether you love it or hate it, add it anyway!
  • Cumin – A nice balance to the citrus and heat. Brings a bit of earthiness and a different layer of flavor.
  • Chicken or vegetable bouillon – Your choice!
Ingredients for green enchilada sauce laid out on counter - tomatillos, garlic, cumin, bouillon, onion, oil, and fresh cilantro

How to Make Green Enchilada Sauce:

Step 1: Preheat the oven to broil and line a baking sheet with aluminium foil. Set it aside. Saute the onions with a little bit of oil in a large saute pan. Once they’re soft, add the minced garlic and continue to saute until fragrant and beginning to brown. Then remove it from heat and set aside.

browned onions in a saute pan

Step 2: Grab your chiles and rub them with olive oil. Place them on the prepared baking sheet and broil on the top rack of the oven. Once one side is charred and blistered, rotate until all sides are blistered. Remove from the oven to cool and once you are able to handle them, remove the stem and most of the seeds. The more seeds you leave in, the hotter your sauce will be. So, you do you!

side by side photos of chiles on aluminum-lined baking sheet before and after being roasted

Step 3: Remove the husk and stem from your tomatillos and rinse. Cut into quarters and pulse in a blender or food processor until broken down into small chunks. Add the chile flesh and cilantro and pulse once more. This is where you decide what consistency you want for your sauce.

photo collage of process of adding tomatillos, cilantro, onion, and chiles to blender and the blended green sauce

Step 4: Pour the contents of the blender/food processor back into the saute pan. Add water, cumin, and bouillon and bring to a simmer until the sauce thickens, flavors have married and your desired consistency has been reached.

blended green sauce in saute pan and seasoning added to the sauce

Pour it all over whatever dish you’ve got going on in the oven right now or save it in an airtight container in the fridge for up to 10 days. If you want to freeze it, wait until it’s completely cooled and then keep it frozen for up to 6 months.

Finished green enchilada sauce in saute pan with cheese, tortillas, and roasted chile alongside the pan

What did I tell you about all your senses?! Was I right or was I right? Now that you know how to make this super simple crowd-pleasing sauce, keep this recipe handy because people will be asking you for it!

Variations and Substitutions

  • As mentioned above, if you can’t find chiles, feel free to use jalapenos or poblanos.
  • If you want more heat leave in more seeds, or add even more peppers. If you want less heat, make sure to remove all of the seeds.
  • I was only half kidding about adding the cilantro no matter what. It does add a nice finishing flavor and an added freshness, but it won’t make or break your recipe.
  • If you like the flavor of the roasted chiles, you might even enjoy roasting the tomatillos.
  • Freeze in ice cube trays for easy access to small portions at a time.
  • Stock up on ingredients when they are in season make a double batch and freeze for later.
close up photo of green sauce cheese enchilada scoop
What else can I use enchilada sauce for?

Use it on top of everything from tacos, quesadillas, tamales, enchiladas, fish, chicken, beef, shrimp, casseroles, or macaroni and cheese. You can even thin it out even more and use it as a salad dressing. The sky is the limit with this magic sauce!

Is this green enchilada sauce spicy?

The sauce is mildly spicy as the recipe is written. You can adjust the spice level by adding more chile seeds and/or adding roasted peppers with a spicier/hotter flavor. Hatch and Anaheim chiles are about 1/3 as spicy as your average jalapeno.

Can I use canned tomatillos?

You sure can. Fresh are always best, but canned tomatillos are easy to find at the grocery store and make a great substitute.

What if I can’t find Hatch chile peppers?

Hatch chile peppers are grown in one area of New Mexico and are available seasonally in the Southwestern U.S. Anaheim chiles make a great substitute, but if you do not have access to either of these chili peppers, look for a chile pepper with an earthy flavor and mild/medium heat.

Green Enchilada Sauce

An easy-to-make rich, smooth green enchilada sauce that packs a punch of flavor from fresh roasted chilis, garden tomatillos, and cilantro.
5 from 3 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 81kcal
Author: girlinspired
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Ingredients

  • 1/2 sweet white onion diced
  • 1-2 garlic cloves
  • 2 large Anaheim or Hatch chiles
  • 2 tablespoons olive oil
  • 4-5 cups fresh tomatillos rinsed and roughly chopped (or canned)
  • 1 cup fresh cilantro
  • 2 cups water
  • 1 teaspoon cumin
  • 1 teaspoon chicken or vegetable bouillon

Instructions

  • Add 1 tablespoon of olive oil to a large saute pan and heat over medium. Saute diced onions until soft. Add minced garlic and continue sauteeing until the garlic is fragrant and mixture is just beginning to brown. Remove from heat.
  • Meanwhile, rub chiles with olive oil. Place them on a baking sheet lined with aluminum foil. Broil on the top rack of the oven, rotating the chiles until they are blistered on all sides. Remove from the oven and allow to cool enough to handle. Remove stem and most seeds from the chiles and scoop the flesh away from the peel, if desired.
  • Prepare fresh tomatillos by removing the outer paper-like skin and trimming the stem. Rinse any sticky residue from the tomatillos and cut into quarters. Place tomatillos in a blender or food processor and pulse until the tomatillos are broken down into small chunks.
  • Add chile flesh and cilantro to the blender and pulse a few more times until desired consistency is achieved.
  • Pour sauce back into saute pan. Add water, cumin, and bouillon and bring to a simmer.
  • Simmer over medium-low heat until sauce thickens to desired consistency and flavors have meddled.
  • Cool. Store in an airtight container in the refrigerator for up to 10 days or freezer for up to 6 months.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 81kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 156mg | Potassium: 269mg | Fiber: 3g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 1mg

Filed Under: Food and Recipes, Sauces|Dips|Salad Dressings Tagged With: chiles, cilantro, tomatillo

Chinese Chicken Salad – Recipe

June 26, 2020 by girlinspired 3 Comments

This Crunchy Chinese Chicken Salad is full of crunchy texture from toasted almonds, ramen noodles, and a variety of greens.  A homemade soy ginger dressing bursts with flavor that perfectly compliments the grilled chicken and Asian flair in this salad.

overhead view of skewered chicken on top of salad in glass bowl, cutting board with green onions and chicken skewers, wooden serving spoon, blue and white towel, and cruet of dressing

This Chinese chicken salad requires only a little prep to chop the vegetables and toast the crunchy stuff.  I usually make it a day or two after I’ve grilled some chicken so that I can just toss leftover chicken into the bowl, making dinner preparation even easier!!  The salad goes nicely with this barbecue chicken recipe, as the soy sauce bases blend perfectly.  Ratios for the ingredients depend completely on personal preference – here’s how I make it.

Chinese Chicken Salad Ingredients:

  • 1/2 head cabbage, thinly sliced
  • 1/2 head green or red lettuce, thinly sliced
  • 1 cup fresh spinach leaves, sliced thinly
  • 1/2 cup chives or green onions, chopped
  • 1 cup cilantro, chopped
  • 1-2 cups grilled chicken, chopped
  • 1 package Top Ramen noodles, broken into pieces
  • 1/2 cup sliced or slivered almonds
  • 1/4 cup sesame seeds
  • Optional: snap peas, bean sprouts, broccoli floretsoverhead view of chinese chicken salad ingredients: spinach, lettuce, green onions, almond slivers, top ramen noodles, cabbage, sesame seeds, cilantro, and bowl of dressing with whisk

Asian Salad Dressing Ingredients:

  • 1/2 C. vegetable oil/olive oil
  • 1/2 C. apple cider vinegar
  • 1/4 C. soy sauce
  • 2 Tbs. honey
  • 2 garlic cloves, pressed
  • 1/4 tsp. black pepper
  • 1/2 tsp. ground ginger

dressing pouring onto chicken piled on salad in glass bowl

How to make a mouth-watering Chinese Chicken Salad:  

Step 1: Smash Top Ramen noodles into small pieces in the packaging – open up, discard seasoning packet.  Spread dry noodles, almonds, and sesame seeds on a baking sheet.  In a 350 degree oven, toast noodles/almonds/sesame seeds until lightly browned (approx. 5-8 minutes).  Remove from oven immediately and transfer off of baking sheet to cool.  

Step 2:  Chop and toss all other ingredients in a large salad bowl.  Add cooled crunchies.  

Step 3:  Prepare dressing by mixing all the ingredients with a whisk or in the blender and toss with salad.  

(Adjust salad:dressing ratio to taste)  Enjoy!!!

overhead view of glass salad bowl and white plates with chinese chicken salad, wooden salad servers, and green onions

You might also like:

 Beef and Broccoli

Artichoke Rice Salad

Broccoli and Grape Salad

overhead view of glass salad bowl and white plates with chinese chicken salad, wooden salad servers, and green onions

Chinese Chicken Salad

This Crunchy Chinese Chicken Salad is full of crunchy texture from toasted almonds, ramen noodles, and a variety of greens.  A homemade soy ginger dressing bursts with flavor that perfectly compliments the grilled chicken and Asian flair in this salad.
5 from 2 votes
Print Pin Rate
Course: Salad
Prep Time: 15 minutes
Servings: 4
Calories: 556kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

Salad Ingredients

  • 1/2 head cabbage
  • 1/2 head green or red lettuce
  • 1 cup fresh spinach
  • 1/2 cup chives or green onions
  • 1 cup cilantro
  • 1 cup grilled chicken cubed
  • 1 pkg. Top Ramen noodles seasoning packet discarded
  • 1/2 cup slivered almonds
  • 1/4 cup sesame seeds

Soy Ginger Salad Dressing

  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground ginger

Instructions

  • Break noodles into small pieces. Place noodles, almonds, and sesame seeds on a small baking sheet and bake at 350 degrees for 5-8 minutes or until golden brown.
  • Immediately transfer browned noodles, almonds, and seeds to salad bowl so that they do not overcook in the residual heat from the baking sheet.
  • Rinse and chop all remaining salad ingredients into bite size pieces and toss with toasted ingredients in salad bowl.
  • Whisk together all salad dressing ingredients.
  • Dress and toss salad. Adjust the amount of salad dressing to taste.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 556kcal | Carbohydrates: 24g | Protein: 23g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 44mg | Sodium: 903mg | Potassium: 689mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4127IU | Vitamin C: 49mg | Calcium: 214mg | Iron: 4mg

wooden spoonful of Chinese chicken salad scooping from glass salad bowl

Filed Under: Food and Recipes, Main Course, Soups|Salads|Side Dishes Tagged With: cabbage, chicken, cilantro, soy sauce

Shrimp Ceviche

June 22, 2020 by girlinspired Leave a Comment

During the heat of summer, it’s nice to have a handful of menu items that require no cooking and little prep.  This shrimp ceviche is full of fresh flavor and can be used as an appetizer or a light dinner.  Shrimp are “cooked” in citrus and combined with jalapenos, tomato, avocado, and onion.  Tortilla chips compliment the ceviche so well, and make putting together this meal a cinch.

overhead shot of shrimp ceviche in glass bowl with wooden spoon and tortilla chips laying to the side

Ceviche originated in South America.  It is a dish where fresh seafood is diced and marinated in lemon and lime juice.  The marination process “cooks” the seafood by curing the fish proteins.  The seafood is safe to eat after “cooking” in the lime juice.  For this shrimp ceviche recipe, you can use either pre-cooked or uncooked shrimp. 

Using already cooked shrimp is quick and easy, but it is also a fun experience to make the ceviche in the traditional way by using uncooked shrimp and soaking them in the lemon/lime juice mixture.

How to Make Ceviche with Uncooked Shrimp

To do it this way, simply devein and dice the uncooked shrimp. Mix together the lemon and lime juice and place the diced shrimp in the mixture.  Allow them to marinate for 45 minutes – until the shrimp turn opaque and pink – and then go ahead and proceed with the recipe by dicing and mixing in the remaining ingredients.

photo collage raw shrimp on parchment paper then placed in glass bowl of citrus juice, lemon and lime rinds, pink shrimp soaking in bowl

Shrimp Ceviche Ingredients

  • 1 lb. medium sized shrimp (cooked or uncooked are fine)
  • 1 large tomato (1 cup diced tomatoes)
  • 1 jalapeno or other hot pepper of your choice
  • 1/2 cup finely diced red onion
  • 1/2 cup freshly chopped cilantro
  • 1 avocado, diced
  • 1 tablespoon cocktail sauce or ketchup
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup fresh lime juice (about 5 limes)

How to Make the Recipe with Cooked Shrimp

This recipe is so simple to throw together. The first step is to juice all the lemons and limes and combine the juice in a medium sized bowl. Remove the tails and dice the shrimp into large bite-size pieces. If uncooked, place the shrimp into the bowl of juice to marinate for 45 minutes and then proceed. Dice all the remaining ingredients. Add everything to the bowl, along with the cocktail sauce or ketchup, and stir.

4 photo collage showing how to peel tail from shrimp, chopped shrimp, shrimp in glass bowl with juice, and diced tomatoes, cilantro, avocado, tomato, and jalapeno

The ceviche is ready to eat! You can dive in immediately or leave it to soak for a while before serving. Either way, it’s delicious!

hand scooping shrimp ceviche from glass bowl with a tortilla chip, chips, cilantro and red and white linen in background

Eat with tortilla chips or just a fork if you want to skip the carbs and calories! The ceviche will keep fresh and delicious for 2-3 days in an airtight container in the refrigerator.

More Delicious Salads

Artichoke Rice Salad

Chinese Chicken Salad - Recipe

Pistachio Pineapple Watergate Salad

Broccoli Grape Salad

overhead shot of shrimp ceviche in glass bowl with wooden spoon and tortilla chips laying to the side

Shrimp Ceviche

Shrimp Ceviche is a no cook, easy to make meal bursting with zesty citrus flavor, fresh tomatoes, cilantro, avocados, and a bit of jalapeno zing.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Salad
Prep Time: 15 minutes
Servings: 6
Calories: 155kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 1 pound medium shrimp
  • 1 cup chopped tomatoes
  • 1/2 cup red onion
  • 1/2 cup cilantro
  • 1 jalapeno
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 tbsp cocktail sauce or ketchup
  • 1 avocado

Instructions

  • Juice lemons and limes and place the juice in medium sized bowl.
  • Devein and remove tails from shrimp. Place shrimp in citrus juice.
  • If shrimp are raw, allow them to marinate 45 minutes until "cooked" and they become pink and opaque.
  • If shrimp are pre-cooked, no need to marinate, proceed with the recipe.
  • Dice tomato, red onion, jalapeno, cilantro, and avocado.
  • Whisk cocktail sauce or ketchup into citrus mixture.
  • Gently stir in all remaining ingredients.
  • Serve with tortilla chips.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 155kcal | Carbohydrates: 10g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 671mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 234IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 2mg

Filed Under: Food and Recipes, Main Course, Soups|Salads|Side Dishes Tagged With: cilantro, lime, seafood, shrimp

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