I adapted my recipe from this one at the blog, Kim's Concoctions - I couldn't find some of things mentioned (green enchilada sauce) and for others, there were no can or jar sizes listed
In skillet, cover chickenwith water. garnish with coriander leaf. Add chicken, carrot and green onions. In large bowl, whisk together peanut butter, mayonnaise, coriander, lime rind and juice, chilisauce, salt and pepper
bit of cream cheese gives it an even deeper level of creaminess and tempers . Stir in chopped chicken and cook until no pink remains, breaking chicken up with the tip of a wooden spoon
Sprinkle wings with pepper. In heavy-bottom saucepan, heat sugar over medium heat, swirling occasionally but not stirring, until melted, clear and nutty brown
Chinese Chicken Fried Rice. Add rice, stock, green onions, sesame oil, salt and chili paste. Replace shrimp with 1 lb (500 g) pork loin, trimmed and cut in 1/2-inch (1 cm) chunks, or pork stir-fry strips and stir-fry with onion and carrots. Replace shrimp with 1 lb (454 g) boneless skinless chicken breasts, or boneless skinless chicken thighs, cut chicken into 1/2-inch (1 cm) cubes and stir-fry with onion and carrots. To cook rice, in saucepan, bring 2-2/3 cups (650 mL) water and 1/4 tsp (1 mL) salt to boil
While it cooks, sprinkle the uncooked sides of the chickenwith paprika and Italian seasoning. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center
Top with remaining green onions, garnish withsourcream. When finished, add more cheese on top of rolled enchiladas, spoon remaining chili gravy on top of cheese and garnish with half the green onions
Thick and creamywhitesauce, spiked with a hit of white wine, garlic and parmesan cheese. It’s my emergency go-to when the kids are screaming — okay, asking nicely with all manners intact — for heavy take-out pasta
Comments
Log in or Register to write a comment.