The BEST sauce to put on EVERYTHING!!
Let’s learn how make a 10 minute green cilantro sauce to add to sandwiches, salads, and just about anything!
Full recipe here:
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Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman | Food Network
Ree uses store-bought rotisserie chicken and jarred salsa verde to create a quick, easy and flavorful filling for her tacos!
#ReeDrummond #ThePioneerWoman #FoodNetwork #FriedChicken #SalsaVerde #Tacos
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Fried Chicken Verde Taco
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 25 min
Active: 25 min
Yield: 12 tacos
Ingredients
1 1/2 cups shredded rotisserie chicken, brown and white meat
2/3 cup store-bought salsa verde, divided
Vegetable oil, for frying
12 small corn tortillas
3/4 cup sour cream
2 tablespoons chopped cilantro
Toppings:
3/4 cup shredded Monterey Jack cheese
1 1/2 cups shredded lettuce
1/2 cup diced tomato
Directions
Special equipment: metal heat resistant tongs
Mix the chicken and 1/3 cup of the salsa verde in a large bowl. Set aside.
Heat a 1 inch of oil in a large skillet.
Place 2 tablespoons of the filling into the middle of a tortilla, then fold the tortilla in half. Clamp the tortilla shut with a pair of metal heat resistant tongs and use the tongs to carefully lay the taco into the oil. Use the tongs to press the taco down and keep it closed for a few seconds. Repeat with 2 more tacos. Flip each taco after it has cooked for around 40 to 45 seconds, frying the other side until golden, an additional 30 to 40 seconds. Using the tongs, remove the tacos from the pan, tipping them sideways to drain the excess oil. Place on a paper towel-lined plate to drain further. Repeat with the remaining 9 tortillas and filling.
Mix the remaining 1/3 cup salsa verde with the sour cream and cilantro in a small serving bowl.
To serve, pull back the tops of the tacos and add some of the Monterey Jack cheese, lettuce and diced tomato to the inside of each taco. Serve with the sour cream dip.
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Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman | Food Network
How to Make Easy Green Chile Chicken Enchiladas | The Stay At Home Chef
Green Chile Chicken Enchiladas are a classic American family favorite! This recipe is easy to make and is ready for the oven in less than 15 minutes.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 8 ounces cream cheese, softened
• 7 ounces canned green chiles
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile powder
• 1/2 cup fresh chopped cilantro.
• 3 cups diced cooked chicken
• 1 cup sour cream
• 16 ounces chile verde
• 8 to 10 (8-inch) flour tortillas
• 2 cups shredded mozzarella cheese
✅Instructions
1️⃣ 00:00:21 - In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 30-60 seconds.
2️⃣ 00:00:29 - Add in green chiles, lime juice, salt, cumin, chile powder, and cilantro. Stir together. Fold in cooked chicken.
3️⃣ 00:01:28 - In a separate mixing bowl, stir together sour cream and chile verde until combined.
4️⃣ 00:01:55 - Place a large spoonful of the chile verde sauce into the bottom of a lightly greased 9x13 pan.
5️⃣ 00:02:07 - Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the prepared 9x13 pan. Repeat with the remaining tortillas.
6️⃣ 00:02:35 - Pour the remainder of the chile verde sauce over the top of the assembled enchiladas.
7️⃣ 00:02:52 - Sprinkle the shredded cheese over the enchiladas.
8️⃣ 00:03:09 - Bake in a 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning.
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How to Make The Most Amazing Chocolate Cake:
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How to Make The Best Homemade Dinner Rolls:
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How to Cook a Thick Cut Pork Chop:
The Best Crockpot BBQ Chicken (Easy BBQ Chicken Sandwiches)
Love pulled BBQ chicken sandwiches? Try my Best Crockpot BBQ Chicken for the most delicious, tender, flavorful, and easy BBQ pulled chicken sandwiches you'll ever eat!
Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️
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MORE DINNER RECIPES YOU'LL LOVE:
Chicken and Stuffing Casserole:
Ground Beef Stroganoff:
Easy Cheesy Taco Pasta:
Best Crockpot BBQ Chicken Sandwiches
Ingredients:
▪️ 2 lbs boneless, skinless chicken breasts, with fat trimmed off (about 3 large breasts)
▪️ 1 1/4 cup barbecue sauce (We love Sweet Baby Ray's Honey BBQ:
▪️ 1/2 cup Italian dressing (I use this one:
▪️ 2 tbsp Worcestershire sauce
▪️ 1/4 cup light brown sugar (can use less or omit if you prefer it less sweet)
▪️ 1 tbsp garlic powder
▪️ 1 tbsp onion powder
▪️ salt and pepper, to taste
Kitchen Tools Used (affiliate):
▪️ Crock Pot Slow Cooker:
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▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
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Cooking Instructions:
Cook on high in the crockpot for 2.5-3 hours or low for 5-6 hours, or until chicken cooks to internal temperature of 165 degrees.
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BBQ Chicken Mini Crunchwraps Recipe by Food Fusion #DigitalAmmi
A beautiful and tasty recipe for all. BBQ Chicken Mini Crunchwraps. Make it for lunch, dinner, Lunchbox or a quick snack any time. #7up #HappyCookingToYou #FoodFusion #DigitalAmmi #DigitalMom
Written Recipe:
Recipe in English:
Ingredients:
Prepare BBQ Chicken Filling:
-Dahi (Yogurt) ¼ Cup
-Lehsan paste (Garlic paste) 2 tsp
-Paprika powder 1 tsp
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tsp
-Lemon juice 1 tbs
-Boneless chicken cubes 400g
-Cooking oil 2 tbs
-Hara dhania (Fresh coriander) chopped 1 tbs
-Bbq sauce 3 tbs
-Pyaz (Onion) cubes 1 Cup
-Shimla mirch (Capsicum) cubes 1 Cup
-Koyla (Charcoal) for smoke
Prepare Mayo & Yogurt Sauce:
-Mayonnaise 1/3 Cup
-Dahi (Yogurt) ¼ Cup
-Hari mirch (Green chillies) 2-3
-Lehsan (Garlic) cloves 2
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 1 tbs
Assembling:
-Tortilla 8-inch
-Salad patta (Lettuce leaves)
-Cheese slice
Directions:
Prepare BBQ Chicken Filling:
-In a bowl,add yogurt,garlic paste,paprika powder,salt,cumin seeds,red chilli crushed,lemon juice & mix well.
-Add chicken & mix well,cover & marinate for 30 minutes.
-In a wok,add cooking oil,marinated chicken,mix well & cook on medium flame until tender (12-15 minutes) then cook on high flame until oil separates.
-Add fresh coriander & mix well.
-Add bbq sauce,mix well & cook until it dries up.
-Add onion,capsicum & mix well.
-Give coal smoke for 2 minutes.
-Let it cool.
Prepare Mayo & Yogurt Sauce:
-In a blender jug,add mayonnaise,yogurt,green chillies,garlic,mint leaves,fresh coriander,red chilli powder,cumin seeds,salt,lemon juice,blend well & set aside.
Assembling:
-On a tortilla,place lettuce leaves,prepared mayo & yogurt sauce,prepared bbq chicken filling,mayo & yogurt sauce,cheese slice & fold the edges up & cover the center.
-Grease griddle with cooking oil,place tortilla warps & cook on low flame until golden & crispy,press gently,apply oil with brush then flip & cook other side until golden & crispy (makes 8).
Recipe in Urdu:
Ajza:
Prepare BBQ Chicken Filling:
-Dahi (Yogurt) ¼ Cup
-Lehsan paste (Garlic paste) 2 tsp
-Paprika powder 1 tsp
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tsp
-Lemon juice 1 tbs
-Boneless chicken cubes 400g
-Cooking oil 2 tbs
-Hara dhania (Fresh coriander) chopped 1 tbs
-Bbq sauce 3 tbs
-Pyaz (Onion) cubes 1 Cup
-Shimla mirch (Capsicum) cubes 1 Cup
-Koyla (Charcoal) for smoke
Prepare Mayo & Yogurt Sauce:
-Mayonnaise 1/3 Cup
-Dahi (Yogurt) ¼ Cup
-Hari mirch (Green chillies) 2-3
-Lehsan (Garlic) cloves 2
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 1 tbs
Assembling:
-Tortilla 8-inch
-Salad patta (Lettuce leaves)
-Cheese slice
Directions:
Prepare BBQ Chicken Filling:
-Bowl mein dahi,lehsan paste,paprika powder,namak,zeera,lal mirch crushed aur lemon juice dal ker ache tarhan mix ker lein.
-Chicken dal ker ache tarhan mix karein aur dhak ker 30 minutes kliya marinate ker lein.
-Karahi mein cooking oil aur marinated chicken dal ker ache tarhan mix karein aur darmiyani ancch per gul janay tak paka lein (12-15 minutes) phir tez ancch per oil alag ho janay tak paka lein.
-Hara dhania dal ker ache tarhan mix ker lein.
-Bbq sauce dal ker ache tarhan mix karein aur sukh janay tak paka lein.
-Pyaz aur shimla mirch dal ker ache tarhan mix ker lein.
-2 minutes kliya koyla ka dhuwan dein.
-Thanda ker lein.
Prepare Mayo & Yogurt Sauce:
-Blender jug mein mayonnaise,dahi,hari mirchein,lehsan,podina,hara dhania,lal mirch powder, zeera,namak aur lemion juice dal ker ache tarhan blend ker lein & side per rakh dein.
Assembling:
-Tortilla per salad patta,tayyar mayo & yogurt sauce,tayyar bbq chicken filling,mayo & yogurt sauce & cheese slice dal ker edges ko fold ker ka center ko cover ker lein.
-Tawa ko cooking oil sa garam karein aur tortilla wrap rakh dein aur halki ancch per golden & crispy ho janay tak paka lein,gently press karein aur cooking oil ko brush ki madad sa laga ker flip karein aur dosri side ko golden & crispy ho janay tak paka lein (makes 8).
Smoked Porchetta Sandwich | Cookin' Something w/ Matty Matheson
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GREATEST SMOKED PORCHETTA SANDWICH EVER PERIOD YOU'RE WELCOME YOU FREAKS! LET'S GO!
INGREDIENTS
Half a pork belly, skin off Fresh Rosemary
3 large cloves Garlic
2 Oranges
4 Lemons
2 fresh Jalapeños
1 large onion
1 packet of chicharron 1 bunch rapini
2tbsp Brandy
Olive Oil
Pepper
Salt
Fennel seeds Pepperoncini in Oil Butchers Twine
SALSA VERDE
1⁄2 cup Castelvetrano olives, pitted and minced 1⁄2 cup Capers, minced
2 jalapenos, diced with the seeds in
5-6 anchovies, sliced
Chili or pepperoncini powder
2 lemons
1 bunch fresh parsley
1 bunch cilantro
Basil
Mint
Mayonnaise
Soft Italian rolls
METHOD
1. Take your pork belly, and lay it out flat, underside up. Using a sharp knife, make incisions down
the length of the belly, about 2 inches apart, making sure that you don’t cut all the way through.
2. Drizzle olive oil all over the pork belly, then add salt, fresh cracked pepper. Tear the leaves from
a couple of springs of rosemary, and roughly place along the porchetta.
3. Add the zest of 2 oranges and 3 cloves of grated garlic. Take a pinch of fennel seeds, and mash
them up roughly in a mortar and pestle, add to the porchetta mix. Finally, add one teaspoon of
pickled pepperoncini and the juice of half an orange.
4. Using your fingers, rub the mix all over the pork belly, making sure that you get some of the
mixture into the cracks as well.
5. Roll your porchetta up super tight, and use separate lengths of butchers twine to hold it
together. Tie each knot about an inch apart.
6. Season the outside of the porchetta with salt and pepper once completely tied and rolled.
7. Take a deep baking dish or drip tray and add the 2 oranges you zested earlier, 2 lemons, 2
jalapenos cut in half and one large white onion, roughly chopped. Add 2 sprigs of rosemary, and a couple of cloves of garlic, peeled. Place in the bottom of your smoker – it will allowthe drippings from the porchetta to season, which will be used in the salsa verde.
8. Put your porchetta in the smoker at 350 degrees farenheit, for 2 hours or until internal temperate reaches 150f.
9. While your porchetta is in the smoker, bring a pot of water to a boil and throw in your rapini. Cover and allow to blanch, about 2-3 minutes. Remove and put into an ice bath, then squeeze out excess water. Set aside in the fridge for later!
SALSA VERDE
1. Once your porchetta is cooked, pull it out of the smoker and allow to rest. Remove your drip
tray and take out the vegetables, allowing them to cool before you chop and peel them.
2. Take 1⁄2 cup of Castelvetrano olives and 1⁄2 cup of capers, minced, and add to a bowl. Combine 2 fresh jalapenos, diced with the seeds in, 5-6 sliced anchovies. Take your smoked garlic, onion,
jalapeno and chop it up, throw it in to the bowl.
3. Take fresh parsley, cilantro, basil and mint, tear them up roughly with your hands, about a
handful of each. Roughly chop and add to your mixture
4. Add the leftover fennel seeds from your mortar and pestle. Combine with olive oil, anchovy oil
and stir together with a spoon. Finish by squeezing your smoked citrus and stir through with the
juice of 2 fresh lemons
5. Take your blanched rapini and chop up into small bite sized pieces, and add to a separate bowl.
Add 2 tablespoons of pepperoncini oil, 1⁄2 cup of chopped pickled pepperoncini, then combine
with your hands.
6. Cut your fresh Italian roll in half, spread a little mayonnaise on the bottom and the top of the
bun, add a small handful of rapini, then your sliced porchetta. Top with salsa verde, and crumbled chicharron.