Summer's Finest: BBQ Chicken Skewer Salad

Get ready to sink your teeth into a mouthwatering delight inspired by the iconic California Pizza Kitchen (CPK). This at-home rendition of their famous BBQ Chicken Salad is filled with an array of delicious ingredients, tossed in a flavorful herby ranch dressing, and crowned with tender BBQ chicken. 

This fun and refreshing summer salad will satisfy your taste buds and leave you craving for more. Discover the secrets to recreating CPK's beloved flavors in your own kitchen and indulge in this delectable culinary experience. Don't miss out on this irresistible summer delicacy! 

BBQ Chicken Skewer Salad

PREP: 20MINUTES MINSCOOK: 15MINUTES MINS SERVINGS: 4 PEOPLE

Ingredients 

For the Chicken Skewers:

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups bbq sauce I use Primal Kitchen brand
• 8 [6-inch] wooden skewers pre-soaked

For the w30 Herby Ranch:

• 1 cup light tasting oil I use Safflower Seed Oil or Avocado Oil. You can also use "light" olive oil, which is not the same as extra virgin; sub store-bought mayo
• 1 egg
• ½ cup unsweetened full fat coconut milk
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp kosher salt
• 1 tsp onion powder
• 2 cloves minced garlic
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper.

For the Salad:

• 4 ears corn omit for Whole30.
• 2 tbsp avocado oil
• 8 cups thinly sliced romaine lettuce or 2 small heads
• 6 green onions thinly sliced (green part only)
• 2 cups quartered grape tomatoes or 16 ounces
• 1 [15-ounce] can black beans, drained and rinsed *omit for Whole30
• ¼ cup loosely packed freshly chopped cilantro leaves
• 2 tbsp freshly chopped basil leaves
• 1 avocado peeled and seed removed and diced medium.

Instructions 

Marinate the chicken:

• Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½ inch thickness. Cube into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of BBQ sauce. Stir until well combined. Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours to refrigerate and marinate longer, if desired.

Make the herby ranch:

• Pour oil into a wide mouth jar (just slightly larger than the mouth of an immersion blender). Crack the egg into the oil and let sink to the bottom of the jar. Insert the immersion blender into the jar and rest the blade on top of the yolk. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head--about 10 seconds at least. Now, slowly raise the immersion blender up and down until the entire jar has emulsified into a mayo. (*alternatively, you can use a cup of store-bought mayo. I just recommend using one that is very light in flavor).
• Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic and using the immersion blender, blend once more to combine. Stir in the dill, parsley and black pepper. Refrigerate until ready to use. This keeps for up to 1 week in the fridge.

Grill the Chicken and make the Salad:

• Drizzle the corn with the avocado oil and rub to evenly coat.
• Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up a little goes a long way here.)
• When hot, add the corn and cook until tender, about 10-12 minutes total and turning every 2 minutes. Meanwhile, also place the skewers on the grill and cook on the first side for 3 to 4 minutes, or until nice grill marks have formed. Flip the skewers and then baste the grilled side generously with the reserved BBQ sauce, continue to cook until chicken is cooked through, and nice grill marks have formed on both sides, 3-4 more minutes. The grill should be closed as much as possible as you are cooking the chicken. Transfer the corn and the chicken aside and let the corn cool enough to handle.
• Meanwhile, in a large bowl combine the lettuce, green onions, tomatoes, black beans, cilantro and basil. Add your desired amount of dressing to the salad and toss until the lettuce is well coated.
• Remove the corn from the cobb and add to the salad along with the diced avocado, gently toss once more to combine.
• Serve with the grilled chicken and enjoy!

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#02

Penne Gorgonzola with Chicken

INGREDIENTS:

. 1 package (16 ounces) penne pasta
. 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
. 1 tablespoon olive oil
. 1 large garlic clove, minced
. 1/4 cup white wine
. 1 cup heavy whipping cream
. 1/4 cup chicken broth
. 2 cups (8 ounces) crumbled Gorgonzola cheese
. 6 to 8 fresh sage leaves, thinly sliced
. Salt and pepper to taste

Method:

Step 1
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Step 2
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Step 3
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#03

Beef-Stuffed Zucchini

INGREDIENTS:

. 4 medium zucchini
. 1 pound ground beef
. 1/2 cup chopped onion
. 3/4 cup marinara or spaghetti sauce
. 1 egg, beaten
. 1/4 cup seasoned bread crumbs
. 1/4 teaspoon salt
. 1/4 teaspoon pepper

. 1 cup (4 ounces) shredded Monterey Jack cheese

Method:

Step 1
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.

Step 2
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Step 3
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.

Step 4
Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce.

Recipes#
3/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#04

Flavorful Chicken Fajitas

INGREDIENTS:

. 4 tablespoons canola oil, divided
. 2 tablespoons lemon juice
. 1-1/2 teaspoons seasoned salt
. 1-1/2 teaspoons dried oregano
. 1-1/2 teaspoons ground cumin
. 1 teaspoon garlic powder
. 1/2 teaspoon chili powder
. 1/2 teaspoon paprika
. 1/2 teaspoon crushed red pepper flakes, optional
. 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
. 1/2 medium sweet red pepper, julienned
. 1/2 medium green pepper, julienned
. 4 green onions, thinly sliced
. 1/2 cup chopped onion
. 6 flour tortillas (8 inches), warmed

Method:

Step 1
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

Step 2
In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Step 3
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Step 4
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Recipes#
4/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#05

Potato Kielbasa Skillet

INGREDIENTS:

. 1 pound red potatoes, cubed
. 3 tablespoons water
. 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
. 1/2 cup chopped onion
. 1 tablespoon olive oil
. 2 tablespoons brown sugar
. 2 tablespoons cider vinegar
. 1 tablespoon Dijon mustard
. 1/2 teaspoon dried thyme
. 1/4 teaspoon pepper
. 4 cups fresh baby spinach
. 5 bacon strips, cooked and crumbled

Method:

Step 1
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

Step 2
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Step 3
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.

Recipes#
5/5

Baked Garlic Parmesan Potato Wedges

INGREDIENTS:

. 3-4 large russet potatoes, sliced into wedges
. 4 tablespoons olive oil
. 2 teaspoons salt
. 2 teaspoons garlic powder
. 2 teaspoons Italian seasoning
. ½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS:

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.

2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Slow Cooker Mozzarella Stuffed Meatballs

INGREDIENTS:

. 1 pound ground beef
. 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
. 1 egg + 1 egg yolk
. 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
. 1 teaspoon onion powder
. 1 tablespoon Italian seasoning
. 1 teaspoon salt
. ½ teaspoon black pepper
. 3-4 mozzarella cheese sticks (string cheese)
marinara or alfredo sauce, for dipping

INSTRUCTIONS:

1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.

2.Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.

3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.

4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!

SKINNY HONEY LEMON CHICKEN

INGREDIENTS:

. 1.5 lbs. boneless, skinless (raw) chicken breasts, cut into bite-sized pieces
. 3 tablespoons soy sauce (if making this gluten-free, be sure to use GF soy sauce)
. 2 tablespoons rice wine vinegar
. salt and pepper
. 1 tablespoon olive oil
. Honey Lemon Sauce (see below)
. optional toppings: toasted sesame seeds, thinly-sliced green onions, extra lemon zest, lemon slices

HONEY LEMON SAUCE INGREDIENTS:

. 3/4 cup chicken stock
. 1/4 cup fresh lemon juice
. 3 tablespoons honey (or more/less to taste)
. 2 tablespoons cornstarch
. zest of 1 lemon
. pinch of ground ginger

DIRECTIONS:

1. Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag, and toss until the chicken is evenly coated.  Refrigerate for at least 10 minutes, or up to 8 hours.

2. When you are ready to cook the chicken, drain and transfer it to a separate plate.  Season the chicken on both sides with a few generous pinches of salt and pepper.  And in a separate bowl, whisk the honey lemon sauce ingredients together until combined.

3. Heat oil in a large saute pan over medium-high heat.  Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking.  Transfer the chicken to a separate (clean) plate with a slotted spoon.

4. Pour the (whisked) marinade into the empty saute pan.  Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens.  Add in some sriracha if you would like for extra heat, to taste.  (Feel free to also season with extra salt and pepper, or extra honey or lemon.)

Baked Buffalo Chicken Wings

INGREDIENTS:

. 3 garlic cloves, crushed
. 2 tbsp olive oil
. 3 tbsp cider vinegar
. 1 tbsp paprika
. 1 tbsp Worcestershire sauce
. 2 tsp celery salt
. 4 tbsp pepper sauce (we used Frank's hot sauce)
. 3 tbsp honey
. 1½ kg chicken wings, halved at the joint

Method:

1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Cobb salad with buttermilk ranch dressing

INGREDIENTS:

. 2 Baby Gem lettuces, leaves separated
. 1 avocado, stoned and sliced
. 2 plum tomatoes, chopped
. 3 rashers cooked crispy bacon
. 140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
. 2 hard-boiled eggs, chopped into chunks
. 75ml buttermilk
. 2 tbsp light mayonnaise
. 1 tbsp white wine vinegar
. 1 tbsp chopped dill

Method:

1. In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

Sunshine Burgers

INGREDIENTS:

. 2 handfuls cornflakes, about 25g/1oz
. 225g/ 8oz beef mince
. small bunch basil leaf, ripped into small pieces
. 1 large egg, beaten
. few handfuls plain flour, about 75g/2½ oz
. 1 tbsp vegetable oil
. 6 each mini burger buns, lettuce leaves and tomato slices
tomato ketchup, to serve


Method:

1. Heat oven to 200C/180C fan/gas 6. First, crush the cornflakes by placing them in a freezer bag, then breaking with the rolling pin. This is fun (but mind your fingers) and try not to bash them to dust, just to rough flakes. Put in a bowl.

2. Tip the mince into another bowl, add the basil and a little ground pepper. For lean mince you may need to add 1 tbsp beaten egg to help it bind (stick together), then mix it well. Put some flour on a plate and some beaten egg on another plate.

3. Take about a sixth of the mince mix and shape it into a small burger. Do this by squashing it quite firmly in the palm of your hand. (Burger-shaping will transfer a skill your child may have from playing with modelling clay to the kitchen as they create a ball in their palm, then squash it into a flatter patty.)

4. Next roll the burger in the flour. Then roll it all over in a little egg. Then roll it quite liberally in the crushed cornflakes. Now place it on the oiled baking sheet and start the process again until you have used up all the mix. Try to keep the sizes even so that the burgers cook in the same time.

5. Lightly drip oil onto the top of each burger using a pastry brush and bake in the centre of the oven for 15-20 mins until cooked through. Serve the burgers in the split buns with lettuce, tomato slices and some ketchup.

Peach Melba Cheesecake

INGREDIENTS:

.100g butter, melted, plus a little extra for the tin
.200g crunchy biscuits (we used Fox's butter biscuits)
.600g soft cheese
.100g icing sugar, plus extra to taste
.2 tsp vanilla extract
.300ml pot double cream
.450g raspberries
.3 really ripe peaches, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks

Method:

1. Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

2. Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.

3. Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.

4. In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.

5. Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

Baked Chicken and Spinach Flautas

INGREDIENTS:

1 pound boneless, skinless Chicken Thighs (about 4)
16 ounces Beer (or chicken broth)
2 cups Water
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon ground Cumin
1 teaspoon Chili Powder
1 Jalapeno Pepper, minced
3 cups Baby Spinach, chopped
5 burrito-size Flour Tortillas (9 inches)
6 ounces Queso Quesadilla or other melting cheese, shredded
1 teaspoon Olive Oil, or cooking spray
Salsa, for serving

Preparation:

1.Preheat the oven to 450*F.

2.Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.

3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.

4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.

5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Nutrition Information

Calories: 181 Fat: 9 Carbohydrates: 6.3 Fiber: 1.2 Protein: 18.5

Original Old Bay Crab Cakes

INGREDIENTS:

2 slices dried bread, crusts removed
1 Tbs. milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat
vegetable oil

Directions:

1. In a large bowl, break bread into small pieces. Moisten with milk.

2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking.

3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.

Spicy Remoulade Dipping Sauce:

1 cup mayonnaise
1/3 cup ketchup
1/2 cup horseradish
1 tsp. garlic powder
1 Tbs. hot sauce
1 tsp. paprika

Arugula Corn Salad with Bacon Recipe

INGREDIENTS:

4 large ears of corn
2 cups of chopped arugula (about one bunch)
4 strips of bacon, cooked, chopped
1/3 cup chopped green onions
1 Tbsp olive oil
1 Tbsp white wine vinegar
1/8 teaspoon ground cumin
Salt and freshly ground black pepper to taste

Method:

1: Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes. Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.
cutting-corn-on-cob.jpg

2: To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.

3: In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

Sopa Seca de Fideo with Tomatillos

INGREDIENTS:

3/4 pound tomatillos (about 6 medium sized), husks removed
1 to 2 serrano chiles
1/4 medium onion
1 clove garlic
2 Tbsp chopped fresh cilantro, plus extra for garnish
4 Tbsp vegetable oil, divided
4 ounces fresh Mexican chorizo, casing removed, crumbled
8 ounces capellini, or angel hair pasta, broken into 1 to 1 1/2-inch pieces
1 teaspoon sea salt
Freshly ground black pepper
2 1/2 cups chicken stock
4 ounces goat cheese, crumbled
1 avocado, seeded, peeled, diced
Crema fresca or sour cream

Method:
sopa-seca-de-fideo-tomatillos-1 sopa-seca-de-fideo-tomatillos-2

1: Place the tomatillos, serrano chiles, an quarter onion on a baking sheet lightly greased with vegetable oil. Broil for about 15 minutes until somewhat charred and blistered. Remove the stems from the serranos.
sopa-seca-de-fideo-tomatillos-3 sopa-seca-de-fideo-tomatillos-4

2: Working in batches if necessary, purée the chiles, tomatillos, onion, a clove of garlic, and 2 Tbsp of the chopped cilantro in a blender, making sure not to fill the blender more than halfway. Once blended you should have about a cup of sauce.
sopa-seca-de-fideo-tomatillos-5 sopa-seca-de-fideo-tomatillos-6

3: Heat 2 Tbsp of oil in a large saucepan on medium heat. Add the chorizo and cook 3 to 4 minutes until cooked through and crispy. Use a wooden spoon to crumble up the chorizo as it cooks.  Use a slotted spoon to remove the chorizo to a paper-towel lined plate, keeping the fat and oil in the pan.
sopa-seca-de-fideo-tomatillos-7 sopa-seca-de-fideo-tomatillos-8

4: Place the broken up dry pasta into the pan and increase the heat to medium high. Lightly brown the dry noodles in the chorizo oil. Remove the pasta from the pan and set aside.
sopa-seca-de-fideo-tomatillos-9 sopa-seca-de-fideo-tomatillos-10

5: Add the remaining 2 Tbsp of oil to the pan and heat on medium high heat. Add the tomatillo sauce and the salt. The sauce should bubble up from the heat of the pan. Cook for about a minute, allowing the sauce to reduce by about a quarter cup. Dragging your spoon through the sauce should leave a trail for a second or two.
sopa-seca-de-fideo-tomatillos-11 sopa-seca-de-fideo-tomatillos-12
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6: Add the pasta back to the pan with the tomatillo sauce and cook it until it has absorbed the liquid. Then add the chicken stock. Bring to a boil and reduce to a simmer. Let cook undisturbed for about 15 minutes, or until the pasta is soft and the stock absorbed. The pasta will be past "al dente" but shouldn't be cooked to a mush.

Blistered Shishito and Burrata Bread Salad

INGREDIENTS:

2 TEASPOONS SOY SAUCE
1 TEASPOON CHINESE BLACK VINEGAR
1 TABLESPOON NEUTRAL OIL
1 TEASPOON TOASTED SESAME OIL
OIL FOR THE PAN
1-2 CUPS GIANT BREAD CUBES
1 CUP SHISHITO PEPPERS
1 CUP CHERRY TOMATOES, HALVED
1 BALL BURRATA, TORN
SALT AND FRESHLY GROUND PEPPER

Whisk together the soy sauce, black vinegar, oil, and sesame oil in a small bowl and set aside.
Heat up a bit of oil in a not-stick pan and patiently toast your giant bread cubes over medium-low heat on all six sides – take your time and really brown each side. While the toast cubes are frying on low heat, blister the shishitos. Heat a splash of oil in a cast-iron pan or heavy bottomed skillet over medium high heat. When shimmery, add the peppers and cook, turning occasionally, until blistered. Remove from the heat and season with salt and pepper.
When the toast cubes are done, assemble your salad: divide the shishitos, toast cubes, tomatoes and burrata between two plates. Drizzle on the dressing and season with salt and pepper to taste.