Recipe for Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds. (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds is not only delicious and colorful, but it's highly nutritious.) Every so often I get infatuated with a certain ingredient and end up using it over and over until something new catches my eye. Currently I'm really quite smitten with jicama, both for the crunch and the slightly-sweet flavor that goes well with so many other things. When I'm creating my own recipes, the best ones seem to come about almost by accident when I start thinking about the ingredient I'm currently infatuated with, and suddenly a recipe idea will pop into my head.
Those recipes don't always turn out to be keepers on the first try, but the second version was a winner for this Spicy Broccoli-Jicama salad. Whisk together the dressing ingredients and let them hang out together while you prep the veggies for the salad. Instructions: Foodgawker | feed your eyes. TasteSpotting | a community driven visual potluck. Mongolian Chicken Recipe. It doesn’t get much better than this. Mongolian chicken is nearly the perfect Asian recipe. Many of you are probably familiar with this dish because of Mongolian Beef. If you would prefer to use beef in this recipe as well, that’s totally fine. I would consider this dish to be sweet, salty and spicy. I wouldn’t call this recipe totally authentic as it tastes much different from a lot of Mongolian /chicken beef dishes I have had. However, I might even go as far as to say its better! This recipe is all about the sauce.
Step 1: In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Step 3: Add a tablespoon or two of oil to a wok over medium-high heat. Petite Lasagnas. Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna: Recipe for smoky corn chowder - Soup Chick. All New Englanders are predisposed to love chowder. It's in our DNA. But not all New Englanders like the same chowder. Bostonians will argue that the only true chowder is white clam chowder, rich with potatoes and cream. Rhode Island folks lobby for their local "clear" quahog chowder. And some eschew clams altogether, in favor of sweet kernels of corn. Smoky corn chowder Adapted from a recipe in Real Simple: Easy, Delicious Meals (2009).
Ingredients 8 oz sliced bacon, cut into 1/2-inch pieces1 large leek, chopped2 cloves garlic, chopped1/2 tsp smoked paprika (sweet or hot)1/2 tsp cayenne pepper15 oz frozen corn3 cups low-sodium homemade or store-bought chicken broth1/2 cup half-and-half1/2 cup skim (nonfat) milkKosher salt and fresh black pepper, to taste4 scallions, thinly sliced on the diagonal, for garnish Directions In a Dutch oven or large sauce pan, cook the bacon over low heat until it's crisp, but not burned.
Add the garlic, paprika and cayenne, and cook for 2 minutes. Cooking.