135241 pan seared chicken salsa verde Recipes

chopped onion, shredded cooked chicken breast, reduced-fat cheddar, shredded, salsa verde, fat-free cream cheese, ground cumin or chili powder, corn tortillas , 6

mild green chili salsa (salsa verde), fresh cilantro stem, lime juice, garlic, chopped cooked chicken or 2 cups cooked turkey, shredded mozzarella cheese, flour tortillas (6-8 inches in diameter), lime, cut into wedges (optional)

ea ., 1.5 to 2 oz. foie gras, sashimi grade yellowfin tuna, ea., brandywine heirloom tomatoes , cores removed and cut into chunks, shallot, chopped, spanish extra virgin olive oil, sherry vinegar, maui gold pineapple, chicken stock, unsalted butter, lecithin, prepared roasted aji amarillo pepper sauce, micro arugula, canola oil for searing, kosher salt, fresh cracked pepper

corn tortillas , stacked and wrapped in foil, green salsa (salsa verde), reduced-fat sour cream, chopped cilantro, diced cooked chicken breast, swiss cheese,shredded, roasted red peppers, sliced, garnish: diced tomato and sliced scallion

shallots, finely chopped, chicken stock (homemade or low-sodium canned ), fresh lemon juice, dijon mustard, honey, parsley, coarsely chopped, kosher salt & freshly ground black pepper, to taste, extra virgin olive oil (you may use more or less, this is a guideline), porterhouse steaks, about 22 oz each (or tsp-bone. any good quality, thick , tender steak), kosher salt & freshly ground black pepper, to taste

boneless skinless chicken breasts, salsa verde , medium, brown rice

flour tortillas, coarsely shredded pepper jack cheese, shredded lettuce, shredded cooked chicken, fresh cilantro leaves, coarsely chopped, green salsa, kosher salt and ground pepper, tomato, diced, sour cream

sour cream, milk, mexican salsa verde such as desert pepper trading company or frontera (sometimes called tomatillo sauce; from a 16-oz jar), reduced-sodium chicken broth (14 fl oz), coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed), salt, black pepper, coarsely crushed tortilla chips (not low-fat, baked, or flavored ; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup), crumbled feta (2 oz), chopped fresh cilantro

salsa verde, cooked chicken pieces (1 small deli-counter rotisserie chicken), cannellini beans, drained, chicken broth, ground cumin (optional), green onions, chopped, sour cream, tortilla chips (optional)

red potatoes (about 20), salt and pepper (see directions below for amounts!), olive oil, boneless skinless chicken breasts, dry white wine, low-fat sour cream, dijon mustard, fresh flat-leaf parsley, chopped

steaks, 1 1/2 - 1 3/4 inches thick at room temperature, salt & freshly ground black pepper, vegetable oil, butter, thyme, shallot, sliced thin, shallot, finely minced, low-sodium beef or 1 cup low sodium chicken broth, dry red wine, dijon mustard, minced parsley, unsalted butter, salt and pepper

boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (8 oz. each), salt, pepper, vegetable oil, vegetable oil, shallot, minced, low sodium chicken broth, dry red wine, brown sugar, unsalted butter, cut into 3 pieces and chilled, minced fresh thyme, salt, pepper

chicken breasts (fresh or frozen ), red onions or 1 small shallot, finely diced, salsa verde (herdez brand preferred, but you can use old el paso or la victoria), diced green chilies (macayo brand preferred, but oep is ok), lime , well juiced 1 extra for squeezing on top, salt, white pepper, ground cumin, shredded sharp cheddar cheese or 2 cups monterey jack cheese

unsalted butter, room temperature, minced fresh thyme, honey, whole pink peppercorns, coarse kosher salt, new york strip steaks (about 1 1/4 to 1 1/2 inches thick ), extra-virgin olive oil, divided, minced fresh thyme, coarse kosher salt, sliced shallot, dry red wine, low sodium beef broth or 1/2 cup low sodium chicken broth

sliced chicken breast, chicken stock, taco seasoning (your choice , i prefer ortega), salsa (your choice , i prefer herdez-medium), diced tomatoes and green chilies (lime and cilantro flavored, i prefer rotel), soft flour (your choice ) or corn tortilla, hard taco shells, tortilla chips (your choice), sour cream, shredded lettuce, shredded taco cheese, salsa verde (your choice , i prefer herdez)

salsa, fresh tomatillos, fresh serrano chiles, garlic cloves, unpeeled, onion, coarsely chopped, olive oil , as needed, salt and freshly ground black pepper, fresh cilantro leaves, chicken broth or more as needed, chilaquiles, vegetable oil, corn tortillas , cut into eighths, preferably stale (spread out to dry overnight), roasted tomatillo salsa, kosher salt and fresh ground black pepper, crumbled queso fresco, onion, separated into rings, mexican crema , creme fraiche or sour cream, chopped fresh cilantro leaves, for garnish

whole lobsters, lemongrass-lobster stock, juice of 1/2 a lemon, salt and white pepper to taste, canola oil to cook, uncooked lobster heads, sliced fennel, sliced red onion, sliced carrot, stalk celery, stalks lemongrass, white part only, pounded, ginger, chardonnay, tomato paste, bay leaf, whole green peppercorn, water, canola oil to cook, minced ginger, minced garlic, butter, chopped bok choy, lobster stock, lobster knuckle meat from 4 lobsters, salt and black pepper to taste, in a hot saute pan , saute garlic and ginger in butter. add bok choy, stock and lobster meat., season and cook until soft. check for seasoning .

ground chicken, edamame (shelled and cooked ), wasabi powder, thai sweet chili sauce, scallions, sesame oil, fresh cilantro, wonton wrappers, water (for sealing wontons), vegetable oil (for pan searing )