Salad with Walnuts & Blue Cheese



This Pear Arugula Salad is elegant and unusual recipe for dinner party salads or sophisticated lunch appetizer that will appeal to the eye as well as the palate. Luxury creation from simple ingredients is presented to maximum visual effect and quarantined to impress and please your quests.

Ingredients:
4 ripe but firm pears
2-3 cups arugula
1/2 cup toasted walnuts
1/4 cup crumbled blue cheese
1 cup radish, sliced
2 Tbsp. avocado, walnut, grape seed oil or any of your favorite oil
1 tsp wine vinegar
salt and freshly ground pepper
honey for drizzling
lemon juice

Directions:

Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.

Toss arugula, radishes, walnuts, and blue cheese with vinegar, oil and seasonings.

Reassemble the pear, vertically, with the arugula-radish salad in between each slice. Drizzle with honey, and serve.

pear, blue cheese and walnut salad with a maple

This post has become my most well read post on Drizzle and Dip, and I simply could not leave it out of my cookbook which was published last year. This image is the image from the book.

Here is the post as it was originally published:

I would like to take this opportunity to honour the person that invented this salad, whoever you may be, because it is just perfect in its simplicity. I tried to google the origin of it, but was swamped with hundreds of recipes.

I had the pears, the walnuts and a lump of beautiful blue cheese and wanted to make something a bit different based on the fact that this is not new, and has been somewhat overdone, but it really is difficult to alter a dish that is already a symphony of flavour with lovely textural, crunchy bits.

I decided to try a quick tortilla pizza bianco using these ingredients to see how that would work. And work, it most certainly did.

But I was in the mood for the ‘classic’ salad. So being in a ‘maple syrup’ frame of mind recently, and having thrown it over my oats with apple and pear  the other day, I made up a vinaigrette dressing with it to give the salad the sweetness I felt it needed.

Make the salad up using any nice lettuce leaves that you prefer.  I think rocket (arugula) works wonderfully here as this adds a nice peppery dimension to the sweet and salty. Slices of fresh pear, chunks of blue cheese and a sprinkling of raw walnuts and there you have it.

Ingredients :
2 generous handfuls rocket (leaves of your choice)
2 pears, sliced
150g blue cheese, broken into chunks
50g crushed walnuts for sprinkling
dressing
60ml olive oil (4 Tbs)
30 ml red wine vinegar (2 Tbs)
20ml maple syrup (1 Tbs and 1 tsp)
1/2 tsp Dijon mustard
salt

Instructions :
Place the salad ingredients in a bowl or arrange on a platter.
Mix the vinaigrette dressing ingredients in a small jar and shake well before drizzling over the salad.
Notes

Its best to make the salad just before serving as the pears go brown very quickly

How To Blooming PIZZA Bread

It’s kind of a gloomy day today…And this. This is lunch.

And it’s eat-in-a-pan kind of day with everyone.

Sis was like: “Are you really gonna take a photo of it like that?”

I did. Desperate times call for desperate measures. I am already hungry. Then I dove into this thing and it’s the most satisfying lunch ever! I hope I didn’t horrify you and we’re still friends. Please don’t delete me on facebook.

I did this in the comfort of my own home and I won’t do it outside, I promise.

This is a closer look.

Thought I’d make a different variety of the Blooming Garlic Mushroom Bread I made last year which didn’t really bloom that much but is really really delicious and highly addictive.

This a nice, laid back food you can eat with a fork if it’s still too hot, and with your hands after a few minutes. It’s like a pull-apart pizza which you can put in the middle of the table and everyone can just dig in and get their share.


Below is how it looked before going inside the oven…

You can fill it with any pizza topping you want like olives, onions, mushroom, corn,pineapple, anchovies…Make sure you limit the ingredients or it won’t toast well in the middle and it’ll turn soggy……..

Ingredients :
sourdough or any round bread
1 cup pizza sauce
½ cup chopped green bell pepper
1 cup shredded mozzarella cheese
½ cup cheddar cheese, grated
chopped salami or pepperoni

Directions :
Carefully cut through bread in 1-inch intervals both ways (criss-cross), stopping about a ½-inch or so before cutting all the way through. Set aside.
Carefully insert pizza sauce, chopped green bell pepper, chopped salami/pepperoni in between the cuts in your bread. Make sure to tuck it in.
Top it shredded mozzarella and cheddar cheese.
Bake in the oven at 350° F until cheese is bubbly and bread has “bloomed“
Share with somebody you love and enjoy.

Cheesy Chicken Enchilada Pasta

This is my new favorite pasta.  I know, I have probably said that about a billion times on this blog but for real, this pasta is totally boss.  Yeah, I said it, BOSS.

Mr. Schwartz and I sat down to steamy bowls of this the other day and couldn't get over how good it was.  During and after each bite we would each say "this is SO good" "no seriously this is the best thing you have ever made" "not to toot my own horn but this is SO good" "oh my Good I could" eat this every day."  Yeah, we like this pasta.  It actually tastes like cheesy enchiladas. Like for real.

Boil a pot of water and cook the pasta just shy of al dente.  Very shy.   I actually cooked it for 6 minutes instead of the suggested 12 minutes.  I hate soggy pasta in pasta bakes.  It needs to be al dente enough that it will finish cooking in the oven.

Cheesy Chicken Enchilada Pasta
3 chicken breasts,
Salt and Pepper for seasoning
1 lb penne pasta
1 red pepper, chopped
6 green onions, chopped
3 tablespoons butter
1/4 cup flour
28 oz enchilada sauce, mild or hot
4 oz cream cheese (I used 1/3 the fat and it was great)
1 1/2 cups Mexican Blend Cheese (I liked Kraft with a Touch of Philadelphia 4 Cheese Mexican Blend)

Preheat the oven to 350 degrees.

Start by heating the largest skillet you have on medium heat.  Spray with a bit of cooking spray and place the chicken breasts in the skillet.  Sprinkle with salt and pepper.  Cook until the chicken is fully cooked and no longer pink in the middle.  Once cooked, remove the chicken from the pan and cut into bite sized pieces.  Set aside.

While the chicken is cooking bring a large pot of water to a boil and cook the pasta for about 6 minutes or just a little over half of the suggested cooking time.  You want the pasta very al dente because it will finish cooking in the oven.  Once cooked, strain the water and set aside.

In the pan you cooked the chicken, add the butter scraping the bottom of the pan.  Once the butter has melted, add the flour and cook for about 2-3 minutes to get the floury taste out.

Pour the enchilada sauce into the pan and whisk until thick and bubbly.  Add the cream cheese and stir until fully incorporated.  Add in the red pepper, green onions, chicken and pasta into the pan.  Stir until everything is coated with the sauce.

Pour into a 9x13 pan that has been sprayed with cooking spray.  Pour the pasta into the pan and spread evenly.  Sprinkle with the cheese and bake for 20 minutes or until the cheese melted.

Top with additional red pepper, green onions and a dash of hot sauce.

Enjoy!

Crispy Southwest Chicken Wrap

This Crispy Southwest Chicken Wrap is a great meal for diets, or really just anytime!  It's tasty and very low in calories.  This was very easy to just throw together.  You can have the rice and chicken pre-made and then just toss everything in a bowl ready to put in wraps when it's time to eat.

Ingredients:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot, or spread on tortilla (before the cheese) with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center.  (It makes the wraps extra creamy.) Roll stuffed tortillas, closing all sides. Spray the tortillas all over with butter or olive oil cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve. Enjoy!

Grilled Asian Sweet and Spicy

I know we’re in August and all, but I’m just now getting into grilling! It took me most of the summer to think “yeah, lets use the grill!” and now that I’m all gung ho about it, summer is nearly done.

I do believe this happened one time years ago where I wanted something Christmas related in June. I don’t really remember the specific details, but there was definitely a lot of Pandora Christmas station playing. My husband REALLY loved me then.

ANYWAYS, do you feel like chicken tonight {like chicken tonight!}? Please tell me you remember that commercial too!!

I have got the be-all-end-all best chicken recipe on the planet today. And it’s all thanks to this Asian BBQ sauce I came up with a while back to go onto this recipe.  I remembered that sauce one evening whilst I was looking at my condiments in my fridge. {Don’t you do that every Tuesday night too?} So, I made it immediately Wednesday morning and used it on some chicken skewers! Super simple to do, very easy to throw together and marinate all day AND, they take no time at all to cook and are done in 10 minutes or less. Amazing and super tasty meal for you!

INGREDIENTS:
1 recipe Asian BBQ sauce
2-3 large chicken breasts, cut into strips
1 cup brown rice
2 1/8 cup water
salt

DIRECTIONS:
Mix half the Asian BBQ sauce together with the cut chicken. Cover and refrigerate for 45 minutes to marinate.

While that is marinating, rinse rice, then pour into medium pot with water and salt. Cover, bring to boil, reduce to simmer for 30-40 minutes or until rice is cooked completely.

Once chicken has marinated, stick a wooden skewer down the center of each and grill 3-5 minutes per side or until thoroughly cooked. Serve with remaining BBQ sauce over brown rice.

Recipe for balls multicolor goat

Ca fait un petit moment que je n'ai pas posté de recette apéritive: il faut dire qu'en ce moment je n'ai pas une minute à moi , c'est un peu dur de tenir le rythme ;)
Pour me faire pardonner , voici une recette comme je les aime: esthétique et rapide à réaliser.
Si vous avez un apéritif prévu ce week end et que vous voulez faire le show sans effort, cette recette est pour vous
Une petite astuce: l'enrobage des billes est déclinable à l'infini en fonction de ce que vous avez dans les placards. Quelques idées en vrac: noix ou pignons de pin hachés, noisettes, curry, piment d'espelette, menthe... laissez libre cours à vos envies!

Ingrédients :
200 g de chèvre frais
1 cuillère à soupe de mascarpone (facultatif)
1 cuillère à soupe de pistaches
1 cuillère à soupe de sésame
1 cuillère à soupe de pavot
1 cuillère à soupe de ciboulette
1 tranche de saumon
12 demi tomates cerises confites
1 tranche de jambon cru

Préparation :
Dans un saladier mélanger le chèvre avec le mascarpone. Saler et poivrer.

A l'aide d'une cuillère à café, prélever un peu de cette pâte et la rouler entre les paumes de main pour former une bille. Réserver

Hacher les pistaches , ciseler la ciboulette.
Couper le jambon en lamelles. Réserver. Couper le saumon en bandes . réserver

Disposer  chaque ingrédient (la ciboulette, les pistaches le pavot et les graines de sésame) dans des petites assiettes creuses   .

Rouler les billes de chèvre dans chaque ingrédient afin d'en recouvrir toute la surface.

Sur un pic en bambon composer des brochettes en alternant :
- lamelle de saumon, bille de chèvre au sésame
- lanière de jambon cru , bille de chèvre à la pistache
- demi tomate cerise confite bille de chèvre au pavot
- demi tomate cerise confite bille de chèvre à la ciboulette

 Conserver au frais jusqu'au moment de servir.

Beef with Pan Sauce

This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture.

This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY!

I'm pretty happy with the time change from last week. I can actually start taking pictures of dinner dishes again--Yay!!

I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts!

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

How To chicken enchilada pasta

THIS WAS SOOOO GOOD! I love pasta. I love Mexican food. Combine them together, and it's magical. MAGICAL. I will be making this again. Tomorrow. And maybe the day after as well.

Bell pepper and onion starts this off, almost like any other enchilada.

Now to push it over the edge... add in some sour cream. WARNING! Be sure to not let this boil. The sour cream will get all icky. If that doesn't happen, then you have one delicious meal on your hands. Or in your bowl.

Chicken Enchilada Pasta
Okay, Chef in Training, you got me!
2 large chicken breasts, cooked and chopped
2 Tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 green bell pepper, chopped
1 4 oz. can green chilies, chopped
2 10 oz. can green enchilada sauce
1 10 oz. can red enchilada sauce
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 1/2 cup shredded cheddar cheese
1/2 cup sour cream
1 lb cooked penne pasta

In a large stock pot, cook penne pasta according to package directions. Drain, set aside and keep warm. Meanwhile, in a large pan, heat olive oil over medium. Add in onion and peppers and cook until soft, about 3 minutes. Add in garlic and saute for an additional minute so garlic is fragrant. Add in cooked and chopped chicken, green chilies, enchilada sauces (both red and green) and let cook for about 5 minutes. Add in seasonings and cook an additional 2 minutes. Turn temperature to low. Stir in cheddar cheese and sour cream. Do not allow to boil, but bring back up to temperature and let cheese melt completely. Serve sauce over penne and enjoy!

Chicken Enchilada Pasta

The husband and i were trying to find something easy and cheap to make and i found this and thought it would be interesting to make. I love pasta and Italian food i absolutely love Mexican food as well. So to make a an enchilada pasta was gonna be different but i figured its gotta be good and sure enough it was delicious... enjoy!!!

Ingredients:
1 rotisserie chicken, shredded you can also use boiled chicken breast boiled in water and chicken broth
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 can diced green chiles (4 oz)
1/2 teaspoon chili powder
1 teaspoon cumin
2 cans green chili enchilada sauce (10oz, each)
2/3 cups red enchilada sauce
2 cups shredded cheese (any kind)
1 cup sour cream
Penne Pasta

Topping you can add:
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Directions:
1. Shred the chicken
2. Boil Pasta according to the package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlick and red pepper and cook for another 3-5 minutes.
3. Add cooked chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 8-10 minutes.
4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.
5 Drain pasta and add to the skillet with the cheese sauce: mix well. Serve and garnish with desired toppings.

(Side Note) shred the chicken and cut the veggies ahead of time to save some time

Taco Soup Crock Pot

Since I finished all my house work earlier than planned (I had a lot that I neglected yesterday), I decided I would post a recipe that I made last night (or maybe I should say Monday, last night we had the leftovers!).  This one was given to me by one of my friends growing up when we were roommates in college, Holly that's you!  So, I have actually been making this one for quite a while.  She calls it Santa Fe Soup, but I just call it Taco Soup.  It's so good, and soooo easy!  This is probably one of the easiest recipes ever.  The hardest part of it is that you have to brown some ground beef (real hard right ;).  I rate this recipe a 5.

Ingredients:
* 2 lbs browned ground beef (You are more than welcome to do less, I just think this amount makes it so good!)
* 2 packages ranch dressing mix
* 2 packages taco seasoning (or 1/2 cup)
* 1 can tomatoes and green chilies (10 or 12 oz)
* 1 can diced tomatoes (28 oz)
* 1 can black beans
*1 can kidney beans
*1 can pinto beans
*1 can shoepeg corn

Mix all ingredients in crock pot (do not drain any of the cans, add all liquids).  The longer it simmers the better it is!  If I know I have less than 3 hours until dinner then I'll throw it all together and cook it on high.  Otherwise just simmer on low for as long as you want!  Then top it off w/ cheese, Fritos, sour cream and green onions (you are welcome to add whatever else you think might be good).  Easy right?!  And so good.  Enjoy!!

***Update, I didn't mention this, but have been reminded, you can cook this recipe in a big pot on the stove.  I always use the crock pot b/c it's so simple.  But, if you were to use the stove, just throw it all together, like explained above.  Bring to a boil, then simmer on low for as long as you like, probably at least 20 minutes.  Good either way!

Pop 'Em Like They're Hot

Thought I'd share a simple little recipe for homemade jalapeño poppers that I borrowed from a friend here on the island. They are super yummy and were especially a big hit with the guys when I made them on Christmas and then again on New Year's Eve.

**update!* I finally re-took the photos for this post. My photography skills from last year were honestly pretty horrid and since this post is pinned so often, I *had* to make them again and take fresh photos. ;) Chris didn't argue on the whole 'making them again' thing.

I've also added the quantities of ingredients and the yield of the recipe below, as it was requested by a few people. Enjoy! **

You will need:
 a can of Pillsbury Crescent dough
about 2 tablespoons of cream cheese (give or take, depending on how much you want to use)
1-2 fresh jalapeños
and about 3 strips of bacon (if you want... I always want bacon.)

These amounts make 16 poppers.

Oven pre-heated to 350 degrees F.

Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day.

Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn't get too crumbly. Just watch it so it doesn't burn. Unless you like burnt bacon. But that's weird.

Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense? Sorry I didn't take pictures of that part. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size (and then the recipe will yield 8 larger poppers).

Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon.

Chicken Enchilada Soup

This week has been a heck of a disappointment on the food front. I made a meal plan last weekend, as I do, and was all set for a week of healthy, homemade meals. I generally make three to four meals and use leftovers for lunches and multiple dinners, etc. I had planned three meals for this week: two of them relied on ground turkey, and one other on tofu.
.
Of course, the store was out of both turkey and tofu. Then, the next store was out of turkey. And tofu. Finally, a third store had ground turkey but since I’d never been there before, I couldn’t find the tofu if they did have it.* Did a ground-turkey-and-tofu farm explode somewhere and now there’s no turkey and no tofu?! (And certainly no tofurky.)
.
Anyway, I’m excited to make my first real meal of the week tomorrow…on Thursday. Pathetic. Thankfully, last week was much more successful. I found this recipe on Skinnytaste and my boyfriend actually made it (many thanks!) while I was at work and it simmered away in the slow cooker until I came home and we devoured it. We loved this soup and will definitely be making it again. It’s a great “throw it in the Crock Pot and forget it” recipe, with a lot of flavor for very little effort and calories. You don’t even have to cook the chicken first! So easy.

How do you grow peanuts


Have you ever considered growing peanuts in your garden? Peanuts are fairly easy to grow. If you have ever grown potatoes, chances are you will be able to grow peanuts.

How to plant the Peanuts :

While you can have some good success by planting peanuts bought at the grocery store - raw ones, not roasted, you will do far better by purchasing proper seed peanuts from a good plant retailer. Purchased peanut seed should still be in their shells, but you will have to shell them immediately before planting or they may dry out to a point where they will not germinate.

Given their long growing season, you may want to get your peanut plants started early indoors. Use paper or peat pots as can reduce root shock when it comes to transplanting. You will need pots that are 3-4 inches in diameter so if you cant find biodegradable pots at this size them use plastic instead.

Start your seeds 3 or 4 weeks before you expect your last frost date. Using a good quality compost such as John Innes 'Seed and Potting' , plant 2 or 3 seeds in each pot, and covered them with 2 inches of compost soil. Keep them well watered, but don’t have the compost waterlogged as this will damage the juvenile root system.

Once the peanut seeds begin to germinate, remove the weakest leaving just one strong peanut plant per pot. Your peanuts or seedlings should be planted outside into their final position once there is no more threat of frost.
-------------------------------
Give it a try, add some variety to your gardening experience, and in the process you can learn a new and useful skill that can increase your level of self sufficiency.

How do you grow peanuts : amazon

Slow Cooker Chicken Lettuce Wraps

You guys. I straight up licked the spoon like it was brownie batter on this one!

It was shameful, yes. But delicious? You bet your lettuce-lovin’ buns.

I take that back. Does anyone really love lettuce, after all? I find that we have a love-hate relationship, honestly. Nestled underneath a spicy steak with veggies, it adds the perfect freshness and crunch. Tossed with fresh strawberries and a lemony poppy seed vinaigrette, it makes a scrumptious sweet-savory pairing. Plain on a plate with just a squirt of bottled dressing? Well, I’m about to flip a table!

These luscious lettuce wraps are anything but plain. They’re positively packed with flavor, easy to make (thank you slow cooker!), and a healthy twist on Asian take-out at home! With a drizzle of spicy Sriracha, I all but ate my dinner plate when these delicious wraps suddenly left me with just a couple crumbles of chicken.

The recipe I snagged (and made my own slightly) is from the brand spankin’ new America’s Test Kitchen cookbook, Slow Cooker Revolution Volume 2: The Easy Prep Edition. The index alone is enough to make your mouth water, where they have an irresistible collection of the classics – soups, casseroles, sauces and stews – but you can also find whole roast chickens, steaks, creamy dips, and cheesecakes!

YEAH. Slow-cooked. Cheesecake.

For a peek inside this fabulous new book, and for a preview of more of their surprising and easy slow cooker recipes, click here. You can grab yourself a copy here. The photos alone are drool-worthy!

INGREDIENTS:
1 pound ground chicken

1 red bell pepper, cored and chopped fine

1/2 yellow onion, finely chopped

2 garlic cloves, minced

1/2 cup hoisin sauce

2 Tablespoons soy sauce

1/2 teaspoon freshly ground ginger

1/4 teaspoon kosher salt

1/8 teaspoon freshly cracked pepper

4 oz. sliced water chestnuts, finely chopped

1 cup cooked rice (I used brown)

3 scallions, thinly sliced

1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry

Sriracha hot sauce, for drizzling, optional

DIRECTIONS:
Microwave ground chicken in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken with a wooden spoon and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and cook on low until chicken is tender, 1 1/2 to 2 hours.

Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and Sriracha hot sauce, if desired.

The best mold for build a stone path

DIY mold for making walks, patios, courtyards, and terraces. No special skills required. Fill mold with concrete, smooth surface, and remove mold. Takes only minutes to complete a 2' x 2' section. One 80 lb. bag concrete mix will fill a 2' x 2' section of

Buy it from : amazon

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