What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Savory Waffle with Salsa Verde, in collaboration with La Victoria.

Waffles and salsa verde and corn. It seems like the last few things in an empty fridge to an untrained eye but it’s an opportunity for a combo packed with vibrant flavors!

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When creating a recipe using LA VICTORIA®Thick’N Chunky Salsa Verde, I knew I wanted it to be different yet simple, as it’s bold, inviting, and packed with plenty of jalapeno peppers. My strange yet creative culinary wheels began turning and I decided I needed to make a spicy savory waffle. Think simplified elote corn meets breakfast-staple. I started with a chicken bone broth waffle, lathered on some mashed avocado, sea salt, black pepper, garlic powder, arugula, and LA VICTORIA® Salsa (which is my go-to salsa since it’s made with real, simple, qualityingredients), a dripping egg, freeze dried roasted corn for added crunch, and of course more LA VICTORIA®Salsa Verde. The best part is that this meal can be eaten for breakfast, lunch, and dinner. Grab your waffle maker some salsa and get to cooking – your taste buds will be richly rewarded!

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Salsa Verde Savory Waffle: (makes two servings)

2 cooked bone broth waffles (I used 1 cup quick pancake mix + 1/2 cup chicken bone broth + 1/2 cup water)
1/2 avocado
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
Handful arugula
1/3 cup LA VICTORIA® Thick’N Chunky Salsa Verde (or more)
1 tbsp avocado oil
2 fried eggs
2 tbsp freeze dried roasted corn

Directions:

Start with a toasted waffle on a cutting board. Mash 1/4 cup of avocado onto the toasted waffle, cover with half the seasoning, 2-3 tbsps Thick’N Chunky Salsa Verde, half the arugula, and 1/2 tbsp avocado oil. 
Place one fried egg on top, 1 tbsp freeze dried roasted corn, and more Thick’N Chunky Salsa Verde on top. Repeat with second waffle.
Now grab your fork and dive in!

 

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I love pulling traditional flavors into my own kitchen experiments and LA VICTORIA® offersdelicious, authentic, flavorful Mexican sauces and salsas inspired by a century-old family recipe. The waffle is a worthy vessel for these mouth-watering savory flavors and dynamic textures. You can find LA VICTORIA®products in the Mexican food aisle of most major grocers along the West Coast, including Safeway, Albertson’s, and Ralph’s. Click here to find this saucy salsa near you! 

Savory waffleare you into it? Comment below and let me know if you’ve tried Salsa Verde before. Cheers!


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Salsa Verde Crockpot Chicken – in collaboration with La Victoria Mexican Salsa

Big debate, chunky or smooth salsa?

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I’m a chunky salsa kind of gal. That’s why when LA VICTORIA, a delicious line of authentic, flavorful Mexican sauces and salsas, reached out to collaborate with their Thick’N Chunky Salsa Verde I basically gave a big “hand flick” and “party” emoji all at the same time. They’re inspired by a century-old family recipe that lies at the heart of American food culture todayand I love that their tomatoes are sourced from California’s fertile central valley.

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My go-to family recipe when I have a jar of LA VICTORIA Thick’N Chunky Salsa Verde is crockpot salsa chicken – it’s bold and inviting, with plenty of jalapeno pepper. Your taste budswill be rewarded since it’s easy, delicious, and lasts the entire week. It’s the perfect meal prep for tacos, salads, burrito bowls, or tossing on a plate with veggies. You really can’t go wrong with how you enjoy it!

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Salsa Verde Crockpot Chicken:

6 boneless, skinless chicken breasts
2 cups LA VICTORIA Thick’N Chunky Salsa Verde (LA VICTORIA Mexican sauces and salsas are always made with real, simple ingredients. They’re available in the salsa aisle of most major grocers along the West Coast, including Safeway, Albertson’s and Ralph’s.)
2 teaspoons cumin
Sea salt and black pepper to taste

 

Directions:

Add chicken to the slow cooker. Top with salsa verde, sprinkle with cumin, and season with a few generous pinches of sea salt and pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover.
Cook for 6 hours on low heat.
The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker and toss with the juices.
Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days.

 

I used the chicken for a burrito bowl today with brown rice, shredded lettuce, tomatoes, green onion, fresh lime, and blue corn tortilla chips. How would you use LA VICTORIA Thick’NChunky Salsa Verde?