until onion is tender. Add chicken and cook for 3-4 mins
00b0F. Season the chicken with salt and pepper and roast for about 40
Preheat the oven to 400\u00b0F. Combine the oil, orange peel and juice, and cayenne pepper in a large bowl. Add the chicken and toss to coat. Place the chicken on a wire rack over a baking pan. Bake for 35 mins or until cooked through.
Meanwhile, cook the rice in plenty of boiling, salted water for 12-14 mins, adding the green beans in the last 3 mins. Drain.
Place the rice mixture in a medium bowl. Add the corn, kidney beans, cilantro and chili pepper. Stir to combine. Serve the rice with chicken and lime wedges.
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
igh heat. brown chicken all over.
remove chicken and set aside.
ver medium heat, sautee onion and garlic in oil until translucent
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
Preheat oven to 350\u00b0F. Grease and line a 2 lb loaf pan.
Beat butter, 1/2 cup sugar, eggs, milk and flour until smooth and creamy. Add lemon and lime zest. Transfer to prepared pan and bake for 35-40 mins, until golden brown and a skewer inserted in the center comes out clean.
Meanwhile, bring lemon juice, lime juice and remaining sugar to a boil. Pierce warm cake with a skewer in several places then drizzle warm syrup over cake. Let cool completely then remove from pan.
Decorate with reserved citrus zest.
Place the shrimp, mozzarella, cilantro, chili pepper and lime peel in a bowl and stir to combine. Season with salt and pepper.
Heat a large oiled skillet on medium heat. Place a tortilla in the skillet. Top the shrimp filling then remaining tortilla.
Cook for 2 mins per side until the tortilla is golden and the cheese has melted. Serve with salsa, sour cream and the lime wedge.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
LIne bottom and sides of 8-inch springform pan with ladyfingers, rounded side facing out.
Beat cream cheese on lowest speed until smooth. Blend in sugar and chocolate; mix well.
Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatin and lime peel into cheese mixtue then into whipped cream.
Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.
Place the chicken into a large pot. Cover with water and bring to