4-Ingredient Slow Cooker Salsa Verde Chicken. 4-Ingredient Slow Cooker Salsa Verde Chicken This 4-Ingredient Slow Cooker Salsa Verde Chicken is super easy to make, full of flavor, and can be used in all sorts of recipes.
I absolutely love food blogging. But I have to confess, there’s one thing about my pre-recipe-developing days that I really miss sometimes about cooking — not measuring stuff. Before I started sharing recipes with you, I was totally “that cook” who prided herself on rarely pulling out a measuring cup or spoon. Sure, I usually had to do so for baking. But hey, there’s also something to be said for a good, specific, predictable, tried-and-true recipe. I actually made this one for a cooking class I taught a few months ago at my church.
The salsas included my favorite restaurant-style salsa, tomatillo salsa verde, and 5-ingredient mango salsa. We only had a little over an hour to cook together, so I prepped the carnitas and chicken in the slow cooker. 19 Spaghetti Dinners. Pink Pasta. Cheesy Taco Pasta. A pasta dish with extra lean ground beef, taco seasoning, taco sauce, corn, and plenty of cheese that comes together all in one skillet – even the pasta gets cooked in the same skillet!
Yep. You read that introduction right – all in ONE skillet, even the pasta. This dish could not be any simpler – especially when you consider the only dish that needs to be cleaned is the skillet. Oh, and if you choose to use plates. That is, if this dish even makes it to plates… For me, it didn’t… I shared a couple days ago my obsession with cookies, but I think I am about equally obsessed with one-pot/one-skillet meals. And the one pot dinner can be healthy too! This dish = cheesy perfection. Ready for a step-by-step photo to see how EASY this is? Told you it was easy! I’d also be careful about substituting different kinds of pasta. And finally, get creative with your toppings! And here’s to hoping that an extremely cheesy, delicious taco pasta (made in one skillet) will make this weekend last longer.
Vegan Garlic Pasta. I’ve had a fairly easy time giving up a lot of my favorite dairy-containing foods over the last year (yogurt, ice cream, cheese), but pasta and pizza have been tough ones for me.
Pizza, I’ve recently discovered, works great cheese-less with a healthy shake of vegan parmesan. But pasta has mainly stumped me…until now. One of the meals I’ve made for John and myself every week for the last several years is a lightened up Pesto Alfredo with some form of steamed veggie. I love the richness and creamy texture it offers. While I recognize there is a place for cashew-based sauces, I wanted something so undetectably creamy that it had to be nut free. So I started with simple ingredients that I use in my original recipe, but swapped the regular milk for almond milk. This is a 30-minute meal that’s virtually fool-proof. Once your sauce is thickened you can either blend it for undetectable creaminess or leave it with a bit of texture. Creamy Vegan Garlic Pasta with Roasted Tomatoes Serves: 3-4 Notes. Chicken Miso Ramen. A colorful and flavorful Japanese noodle soup topped with tender slices of chicken, boiled eggs, mushrooms, scallions, finely grated carrot and nori (dried seaweed).
COOK the noodles in boiling water according to package directions. WHILE the noodles cook, mix the boiling chicken stock with the miso and soy sauce. DRAIN the noodles under cold water, place in the bottom of two soup bowls, and ladle the soup on top. Spicy Miso Ramen. Miso Ramen with Marinated Soft-Boiled Egg. Now that we've made the ramen noodles, it's time to make some ramen broth!
Some broths take hours if not days to make, but fortunately, it only takes a few minutes to make the broth for miso ramen. There's two ways you can make this broth: either add instant dashi and miso paste to chicken broth, or add chicken bouillon and miso paste to dashi stock. I chose to do the latter because dashi is a lot easier to make than chicken broth, and the two ingredients (kombu and bonito flakes) are shelf stable. Kombu is a type of seaweed, and bonito flakes are made from smoked, shaved fish. You should be able to find both in an Asian grocery store, but I've also found them in the ethnic section of grocery stores. Dashi Stock makes 1 quart, enough for 2 bowls of miso ramen 4 cups water 2-3 strips of kombu 1/2 cup loosely packed bonito flakes Place the water and kombu in a medium pot and let soak for 15 minutes.
After 15 minutes, place the pot on medium heat. Miso Ramenmakes 2 bowls. Kitsune Soba.