First, we’ll take care of the chicken for the salad. Heat some olive oil in a pan and fry the chicken breast fillets on both ...

INGREDIENTS:2- 8oz containers of Red chili salsa (Salsa Queen)3 cups shredded chicken or beef.12 corn tortillas1 1/2 cups fresh Mexican cheese crumble ( Queso fresco)GARNISH:1- 8oz container Pico ...

Ingredients: For the Broth: 2 cloves garlic (minced) 3 pcs spring onions (chopped) 2 tbsp red Thai chili paste 1 tbsp soy sauce 2 tbsp peanut butter 400 ml coconut milk 250 ml vegetable broth For the ...

1 cup canned kidney beans, rinsed and drained (from one 14-ounce can), for garnish 1/4 cup grated extra-sharp cheddar cheese, for garnish 1/4 cup finely chopped red onion, for garnish Directions ...

Add and sweat for 10 minutes the onions, celery, jalapeños, bell peppers, cumin, carrots and crushed red pepper flakes. Add chicken, corn and garlic, and continue cooking another 10 minutes.

Reduce the heat to medium-low to maintain a low boil; cook, uncovered, for 1 hour, stirring occasionally; for a thicker chili, add up to 15 minutes to the cooking time.

To make the garnish, slice a red chili pepper and remove any seeds. Melt the chocolate and then drizzle over the slices, or dunk directly into the chocolate. Place in the freezer to quick set.

INGREDIENTS 8 ounces ramen noodles 1 tablespoon crushed red pepper flakes 2 spring onions, chopped small, plus more for garnish 2 tablespoons soy sauce or tamari, plus more for serving 1 garlic ...

Garnish with favorite toppings. Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain and place in a 4 1/2-quart slow cooker. Add beans and next six ingredients.

Zest and juice 1/2 lime Sugar, optional 1/2 cup neutral oil, such as peanut or avocado Toasted sesame seeds, optional garnish Cook ramen noodles according to package instructions. Drain and place ...