One of my favorite tricks for getting a meal on the table quickly and easily is using a deli-roasted chicken. To really enhance the flavor of this soup, sprinkle with chopped cilantro leaves before serving. If you want to add some more heat, sprinkle in crushed red pepper while it is simmering.
This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy.
It took me a while to get around to trying this recipe I clipped from Cooking Light, but it is a winner! I will be making again and again. Despite the long list of ingredients, it actually goes together fairly quickly. Both the sauce and the marinade are only mildly spicy.
This is in my family's "Top 10" list. Quick and easy and very good. I found it in the food column of my local paper (San Jose Mercury News) several years ago. Addendum: I couldn't find tomatillos in the grocery store when I wanted to make this recently. I substituted an equivalent sized bottle of "Salsa Verde" and got nearly the same results. Just look for one that the primary ingredient is tomatillos.
These spicy Chinese-inspired wings came from a cookbook called, "Blue Corn and Chocolate". The flavor is best when the wings are slightly warm or at room temperature. I also use this sauce to make a great main dish using chicken breasts! Chef note: Try lining pan with parchment paper. It is great for cakes and cookies, but fabulous for oven fries and chicken wings etc. Nothing sticks to it and makes cleanup so much easier.”
Found this recipe on allrecipies.com (courtesy of Vicki Frew). I cooked mine for 15 minutes before I added cheese, green onions and bacon bits. I was afraid the cheese would be cooked to much if it was on the whole time. Miss Annie is right--after the 1st time I made it I started skipping the browning too and just put raw skinless, boneless chicken breasts in pan and poured the other ingredients over top. Cooks up just fine either way.
Fast, tasty and easy--can't beat that. This is my husband's absolute favorite baked chicken. I serve with plain rice to soak up the wonderful juices. An easy dish backed in the oven, but also a great recipe to try over the coals when camping.
Discovered this recipe years ago and is a family favorite. It is a great recipe for beginning cooks because it is very easy with tasty results! For a variation, try other herbs rather than rosemary such as sage, tarragon or thyme.
My family loved this dish. It is reminiscent of Thai food, with the peanut and cilantro flavor. If you love cilantro like I do use only fresh cilantro and garnish liberally! This recipe is from "The All New Good Housekeeping Cook Book". Since my family isn't too wild about large chunks of tomatoes on their plate, I put in only half the tomatoes called for and gave them a brief whirl in the food processor.