Home » cilantro

Tag: cilantro

Devilled Eggs Recipe

Ingredients

  • 4 eggs, hard-boiled and peeled
  • 1 tbsp (15 mL) mayonnaise
  • 1 1/2 tsp (7 mL) Barbecue Sauce
  • 1 tsp (5 mL) finely chopped cilantro, plus extra for garnish

Devilled Eggs Recipe

Directions

  1. CUT eggs in half and remove yolks. Place yolks in a bowl with mayonnaise, barbecue sauce and cilantro. Mash with a fork until smooth. Using a spoon, scoop yolk mixture back into egg whites, about 1 tbsp (15 mL) per egg. Garnish with cilantro.

Pho (Vietnamese Beef Soup) Recipe

Ingedients

  •   4 lb Beef shin with bones or 2 medium oxtails, cut up.
  • 1 md Onion, unpeeled
  • 5 Slices fresh ginger
  • 1 Piece star anise
  • 1 t Salt
  • 2 1/2 tb Chinese fish sauce
  • 1 Bundle medium Chinese vermicelli
  • Boiling water
  • 1/2 lb Leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced
  • 3 Scallions, chopped
  • Fresh cilantro sprigs
  • Pepper
  • Fresh chiles, sliced

Directions

  1. Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
  2. Broil onion until flesh is soft, turning often. Peel.  Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
  3. Also just before beef broth finishes simmering, drop  vermicelli into a pot of boiling water. Cook 8 minutes, remove from water, rinse in cold water, and  drain.
  4. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
  5. Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
  6. Strain broth, reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately.
  7. Reserved beef,  flavorings, and extra broth can be eaten separately

One-Pot Sesame Chicken Noodles Recipe

This is a great and quick dinner that is ready in no time flat.  We aren’t a big fan of cilantro so I leave that out but I left it in as the original recipe called for it.

Ingredients

  • 1 carton (32 oz) chicken broth
  • 6 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 20 oz)
  • 12 oz uncooked spaghetti, broken in half (from 1-lb box)
  • 1 medium red bell pepper, cut in thin strips
  • 3 green onions, thinly sliced on the bias, white and green parts separated
  • 1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
  • 4 tablespoons butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons chile garlic sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon sesame seed

One-Pot Sesame Chicken Noodles Recipe

Directions

  1. In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.

  2. Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.

Slow Cooker Chicken Fajita Soup Recipe

It’s that time of year again, this is a delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing soup ready for dinner.

Ingredients

  • Slow Cooker Chicken Fajita Soup Recipe1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1½ cups water
  • 1 teaspoon ground cumin
  • ½ teaspoon dried cilantro
  • 1 cup shredded cheddar cheese

Optional Toppings:

  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado
  • tortilla strips

Directions

  1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
  2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
  3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.