minutes. Remove the tomatoes with a slotted spoon and peel
b>chicken into slightly larger than bite size pieces. Marinate the meat with
Brown pork chops in oil.
Season with garlic salt.
Add green peppers, pineapple and soy sauce.
Cover; cook over low heat for 15 minutes, or until peppers are tender and pork chops are done. Serve with white rice.
umin seeds, red chilli and green cardamom briefly.
Next, put
rown. Stir often.
Add green peppers and saute until soft.
bout 15 minutes.
Slice green peppers into thin strips.
Heat
at. Cook chili peppers until blackened. Discard chili peppers; reserve oil,
Wash the peppers well and then drain them.<
Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.
chicken broth and chicken strips until 3/4 done.
Blanch green peppers and
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain.
Put the chicken, black beans, tomatos, mushrooms, 4 oz of the cheese and the seasonings in a large bowl and toss until mixed.
Preheat oven to 350 and spray a baking dish with Pam.
Arrange the peppers in the baking dish and stuff generously with the mixture from the bowl.
Top the stuffed peppers with the remaining cheese.
Bake at 350 for 45 minutes.
Enjoy!
Season the chicken with salt and pepper. Heat the
eat.
Toss in the green pepper and sweet onion, saute
Combine the hoisin, lime juice, soy sauce, ginger and garlic in a medium bowl. Add the chicken; turn to coat in the marinade. Cover and refrigerate for 1 hour.
Cook the drained chicken on a heated, oiled grill pan or large skillet on high heat until cooked through.
Meanwhile, boil, steam or microwave the green beans until just tender; drain. Heat the oil in a medium skillet on medium heat. Cook the beans, onion and oyster sauce, stirring, until heated through.
Serve the chicken and green beans with steamed jasmine rice, if desired.
Cut chicken into 1-inch pieces; set
Coat a large saucepan with cooking spray and cook 1
owl. Place chicken in a roasting pan. Drizzle with honey mixture; turn
Seed, core and cut green peppers into one inch chunks.
To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
Pulse until smooth and refrigerate until needed.
Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
Serve with the dipping sauce.
Season chicken with salt and pepper to taste.
Brown chicken with olive oil until cooked through.
Remove chicken and set aside for later.
In same pan, add garlic and wine. Simmer for 3 minutes.
Add onions and green peppers. Cook covered until onions and peppers are tender.
Add tomatoes, tomato sauce, and chicken. Stir.
Simmer covered until all flavors combine.
Enjoy!