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moo goo gai pan (chinese chicken and mushroom stir fry) recipe


1 prep the chicken: using a sharp knife, slice each chicken breast in half lengthwise from the tip to the wider end, creating into two long strips. thinly slice each strip across into bite-sized pieces.2 mix the cornstarch and soak the chicken: in a large mixing bowl, whisk together the egg yolk and 1 tablespoon of the cornstarch until smooth. toss the sliced chicken breast in the egg mixture to coat thoroughly. allow the chicken to soak in the mixture while you prepare your sauce.3 make the stir fry sauce: in a separate bowl, combine the chicken stock, 2 tablespoons cornstarch, soy, hoisin and oyster sauces, the five spice powder, and white pepper. whisk the mixture together and set aside.4 preheat the wok and arrange your ingredients: begin preheating your wok, or a large, deep skillet,






pressure cooker weeknight paella with chicken and sausage recipe


1 heat the saffron with the chicken broth and defrost the peas: in a small saucepan, heat the broth to a simmer, then and add the peas and saffron. reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(you can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. add the peas and saffron after microwaving and cover to keep warm until needed.)2 cook the vegetables, chicken, and sausage in the pressure cooker: select the “sauté” setting on your electric pressure cooker and add 2 teaspoons of oil and garlic. sauté until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.add the remaining teaspoon of oil, and stir in the onion and bell pepper.






pressure cooker weeknight paella with chicken and sausage recipe


1 heat the saffron with the chicken broth and defrost the peas: in a small saucepan, heat the broth to a simmer, then and add the peas and saffron. reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(you can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. add the peas and saffron after microwaving and cover to keep warm until needed.)2 cook the vegetables, chicken, and sausage in the pressure cooker: select the “sauté” setting on your electric pressure cooker and add 2 teaspoons of oil and garlic. sauté until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.add the remaining teaspoon of oil, and stir in the onion and bell pepper.






pressure cooker weeknight paella with chicken and sausage recipe


1 heat the saffron with the chicken broth and defrost the peas: in a small saucepan, heat the broth to a simmer, then and add the peas and saffron. reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(you can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. add the peas and saffron after microwaving and cover to keep warm until needed.)2 cook the vegetables, chicken, and sausage in the pressure cooker: select the “sauté” setting on your electric pressure cooker and add 2 teaspoons of oil and garlic. sauté until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.add the remaining teaspoon of oil, and stir in the onion and bell pepper.






pressure cooker weeknight paella with chicken and sausage recipe


1 heat the saffron with the chicken broth and defrost the peas: in a small saucepan, heat the broth to a simmer, then and add the peas and saffron. reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(you can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. add the peas and saffron after microwaving and cover to keep warm until needed.)2 cook the vegetables, chicken, and sausage in the pressure cooker: select the “sauté” setting on your electric pressure cooker and add the oil and garlic. sauté until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.stir in the onion and bell pepper. sauté until they have softened a little bit, 3 to






easy mexican chicken and rice soup recipe


this is my mother-in-law’s chicken soup. she is of mexican descent and her soup is held in high esteem in our household.as soon as the cold weather arrives, this soup goes into the weekly rotation. we never get tired of having it on the menu!i’ve simplified and streamlined my mother-in-law’s recipe a bit. she usually starts by poaching a whole chicken and then makes spanish rice to add to the soup, but in our busy world, it’s nice to be able to get dinner on the table in 20 minutes.a key component to making this a “quick” dinner is having pre-cooked chicken that you can use for the base. i almost always have some leftover chicken hanging around, and if i don’t, i make sure i do by adding it to my weekly meal prep. i’ll either roast a whole chicken for sunday supper and set aside some of th






easy mexican chicken and rice soup recipe


this is my mother-in-law’s chicken soup. she is of mexican descent and her soup is held in high esteem in our household.as soon as the cold weather arrives, this soup goes into the weekly rotation. we never get tired of having it on the menu!i’ve simplified and streamlined my mother-in-law’s recipe a bit. she usually starts by poaching a whole chicken and then makes spanish rice to add to the soup, but in our busy world, it’s nice to be able to get dinner on the table in 20 minutes.a key component to making this a “quick” dinner is having pre-cooked chicken that you can use for the base. i almost always have some leftover chicken hanging around, and if i don’t, i make sure i do by adding it to my weekly meal prep. i’ll either roast a whole chicken for sunday supper and set aside some of th






easy mexican chicken and rice soup recipe


this is my mother-in-law’s chicken soup. she is of mexican descent and her soup is held in high esteem in our household.as soon as the cold weather arrives, this soup goes into the weekly rotation. we never get tired of having it on the menu!i’ve simplified and streamlined my mother-in-law’s recipe a bit. she usually starts by poaching a whole chicken and then makes spanish rice to add to the soup, but in our busy world, it’s nice to be able to get dinner on the table in 20 minutes.a key component to making this a “quick” dinner is having pre-cooked chicken that you can use for the base. i almost always have some leftover chicken hanging around, and if i don’t, i make sure i do by adding it to my weekly meal prep. i’ll either roast a whole chicken for sunday supper and set aside some of th






easy mexican chicken and rice soup recipe


this is my mother-in-law’s chicken soup. she is of mexican descent and her soup is held in high esteem in our household.as soon as the cold weather arrives, this soup goes into the weekly rotation. we never get tired of having it on the menu!i’ve simplified and streamlined my mother-in-law’s recipe a bit. she usually starts by poaching a whole chicken and then makes spanish rice to add to the soup, but in our busy world, it’s nice to be able to get dinner on the table in 20 minutes.a key component to making this a “quick” dinner is having pre-cooked chicken that you can use for the base. i almost always have some leftover chicken hanging around, and if i don’t, i make sure i do by adding it to my weekly meal prep. i’ll either roast a whole chicken for sunday supper and set aside some of th






maple-glazed chicken with caramelized onions and pears recipe


1 brown the chicken: heat the oven at 450°f. sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.heat the olive oil in the skillet over medium-high heat. when it is hot, add the chicken and cook without disturbing for 3 to 5 minutes, until the underside is golden. turn and cook the other sides for 3 to 5 minutes more, until the other side is golden. transfer chicken to a large plate.2 cook the onion: melt the butter in the skillet over medium heat. add the onion, 1/2 teaspoon of salt and 1/4 teaspoon pepper. cook, stirring often, for 8 minutes, or until the onion starts to brown.3 prep and cook the pears: while the onions cook, peel and core the pears. cut into quarters (large pears can be cut into 6 pieces.)move the onions to the center of the pan. add the pears, cut sides






pressure cooker weeknight paella with chicken and sausage recipe


1 heat the saffron with the chicken broth and defrost the peas: in a small saucepan, heat the broth to a simmer, then and add the peas and saffron. reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(you can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. add the peas and saffron after microwaving and cover to keep warm until needed.)2 cook the vegetables, chicken, and sausage in the pressure cooker: select the “sauté” setting on your electric pressure cooker and add the oil and garlic. sauté until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.stir in the onion and bell pepper. sauté until they have softened a little bit, 3 to






easy chicken mac and cheese recipe


1 cook the pasta: bring a pot of salted water to a boil and cook the pasta until al dente, or according to package instructions. drain and rinse with cold water to stop the cooking and keep the pasta from sticking together. set aside. 2 cook the onions and garlic: in a large pot over medium heat, add butter. once the butter is melted, add chopped onions and cook for a few minutes until they turn translucent. then add garlic and cook for another 30 seconds. stir the flour into the onion and garlic mixture and cook for a minute.3 stir in the milk, mustard and cheese: slowly add the milk while stirring. the flour and onion mixture will thicken as you add the milk.once all the milk is added, stir in the grated cheese and mustard. continue to cook, stirring occasionally, until the cheese has me






slow cooker shredded chicken chili recipe


1 combine the chicken, diced onions, and diced celery in the bowl of a slow cooker: if you're using chicken breasts, cut them into 2 or 3 large pieces.2 add the liquids and spices: add the tomato puree, broth, garlic, and spices to the slow cooker. stir to mix and coat the chicken and vegetables. (note: wait to add the beans, corn, and vinegar until the end of cooking.)3 cover and cook on high for 2 to 4 hours, or low for 6 to 8 hours. it's fine if the chili ends up cooking a little longer on the "low" or "warm," too.4 shred the chicken using two forks. shred the chicken right in the slow cooker; or if it feels easier, transfer the large pieces to a bowl, shred, and then return the chicken to the slow cooker. taste the chili and add salt, pepper, or additional spices, if desired.5 stir in 






get the chicken recipe people can't stop pinning


a recipe passed down through the generations is special and all, but when more than 50,000 people pin a chicken dish, it’s worth checking out.the name is simple enough to be easily overlooked, lemon butter chicken, yet a quick glance at the ingredients explain what all the fuss is about: chicken, butter, garlic, chicken broth, cream, parmesan cheese, lemon, spinach, paprika and dried thyme.hey, we didn’t say it would satisfy any diet requirements, but when the chicken of choice is the cheap stuff, it only gets more tempting. in this case, cheesy thighs are not only a good thing, but the best thing.the recipe was introduced to the world by chungah rhee of the blog damn delicious, so you know who to thank.full story at damn delicious via huffington post.chicken recipes that are anything but






pressure cooker moroccan chicken recipe


1 make the spice blend: in a small bowl, stir together the spices and salt.2 cook the onions, garlic, and spices: select your pressure cooker’s “sauté” setting and heat the olive oil. add the onion and garlic and cook until the onions are softened and the garlic is beginning to brown, about 5 minutes. stir in the spices and cook for one more minute.3 add the remaining ingredients and pressure cook: pour in the chicken broth and scrape the bottom of the pot release any browned spices. stir in the olives, raisins, lemon slices, and chicken thighs.secure the lid on the pressure cooker and make sure the pressure release valve is set to its “sealing” position. select the “poultry,” “manual” or “pressure cook” setting, and set the time to 15 minutes at high pressure.when the cooking program ends






chicken noodle casserole recipe


1 preheat oven to 400f. 2 cook the noodles: bring a large pot of water to a boil. salt generously and add the egg noodles. cook until al dente, or according to package directions. strain and set aside.3 cook the shallots and mushrooms: in a 10-inch skillet over medium heat, melt 3 tablespoons of the butter (save the remaining 2 tablespoons for later). add the shallots and sauté until softened and translucent, about 5 minutes. add the minced mushrooms, and cook until they start to soften and shrink, 4 to 5 minutes.4 make the sauce: sprinkle the flour over the mushrooms and shallots, and stir to coat completely. cook until the flour turns into a thick paste, in about 2 minutes.slowly whisk in the broth, followed by the milk. continue whisking until the mixture is smooth and creamy. bring to






slow cooker honey chipotle chicken tacos recipe


1 combine everything in the slow cooker: combine the chicken, tomato sauce, honey, onion, lime juice, garlic powder, salt, and pepper to your slow cooker. add 1 to 3 chopped chipotle peppers and 1 to 2 tablespoons of adobo sauce, depending on your preferred level of heat. mix together well.2 cover and cook on high for 4 hours or low for 6 to 8 hours.3 shred the chicken: at the end of cooking time, use two forks to shred chicken in the pot. mix the shredded chicken with the sauce.at this point, the chicken can be held on the "warm" setting, covered, for 1 to 2 hours. stir additional water as needed if the pot starts to become dry.4 serve: set out a stack of tortillas and all the toppings. assemble and serve the tacos from the slow cooker.leftover chicken will keep refrigerated for up to 5 d






pressure cooker chicken and rice casserole recipe


1 whisk together the sauce: in a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, italian seasoning, salt, pepper, and paprika. set aside.2 cook the onions, mushrooms, and garlic in the pressure cooker: select the “sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (if you are using a stovetop pressure cooker, heat the oil over medium heat.)add the onion and cook for 4 minutes, until a bit softened but not browned. add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. stir in the garlic and sauté for 1 more minute.3 brown the chicken: stir in the chicken thighs and let them cook for about 3 minutes, stirring often, to brown the outside of the chicken. it’s fine i






pressure cooker chicken and rice casserole recipe


1 whisk together the sauce: in a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, italian seasoning, salt, pepper, and paprika. set aside.2 cook the onions, mushrooms, and garlic in the pressure cooker: select the “sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (if you are using a stovetop pressure cooker, heat the oil over medium heat.)add the onion and cook for 4 minutes, until a bit softened but not browned. add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. stir in the garlic and sauté for 1 more minute.3 brown the chicken: stir in the chicken thighs and let them cook for about 3 minutes, stirring often, to brown the outside of the chicken. it’s fine i






chicken florentine pesto pasta recipe


1 start cooking the pasta: bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil. add the dried pasta and cook until al dente.2 cook the chicken: while preparing the pasta, cook the chicken. sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. they don't need to be cooked all the way through, just browned. remove the chicken from the pan and set aside.3 sauté onions: add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. while the onions cook, slice the chicken into strips. put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.4 add garlic, then white wine or stock:






head to cluck2go in pasadena for your new favorite hainan chicken and rice


what you're eating: you are here for thehainan chicken and rice, one of the most comforting dishes of all time. the recipe is one qi developed after taking over man chan cuisine from its previous owners in 2012 (it was on the menu there, and is now the focus of cluck2go). jenny says she and her father saw a lot of things they needed to change about the restaurant, including the chicken. "they were using frozen chicken," says yang. "we agreed if we wanted it to be better, we had to use quality ingredients." so they partnered with wing lee farm in chino to get fresh birds. her father also traveled to singapore and taiwan to research hainan chicken and work on the recipe.






chicken fried rice recipe | simplyrecipes.com


1 prepare the chicken: chop the chicken into small 1/4-inch to 1/2-inch cubes. sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. set the chicken aside for about 10 minutes (i usually use this time to chop all the vegetables).2 scramble the egg: heat a wok or large sauté pan over medium-high heat. swirl in a tablespoon of oil and add the whisked eggs. use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. transfer the eggs to a plate.3 cook the chicken: add another tablespoon of oil in the wok or pan. add the chicken and cook for 4 to 5 minutes, stirring occasionally. turn off the heat and transfer the cooked chicken to a plate.using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't bur






pressure cooker paella with chicken and sausage recipe


1 heat the saffron with the chicken broth and defrost the peas: in a small saucepan, heat the broth to a simmer, then and add the peas and saffron. reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(you can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. add the peas and saffron after microwaving and cover to keep warm until needed.)2 prep the tomato: if you're using a fresh ripe tomato, grip it by the top and gently grate it on a cheese grater. if you are using a canned tomato, mash the tomato into small pieces using your hands or the back of a stiff spoon. (reserve the remaining tomatoes in your can of tomatoes for another use.)2 cook the vegetables, chicken, an






one-pot chicken and rice soup recipe


1 assemble the soup and bring to a simmer: combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. add the chicken stock and bring to a boil over high heat.once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.2 simmer for about 25 minutes: as the soup simmers, skim off any foam that collects on the surface with a spoon. continue to simmer until the rice and vegetables are tender, about 25 minutes. remove the soup from heat.3 shred the chicken and make the garlic paste: remove the chicken and garlic cloves using a slotted spoon or tongs. transfer the chicken breasts to a bowl and shred with two forks. discard the bones. return the shredded chicken to the pot.smash the garlic cloves into a paste against a cutting board using






pressure cooker weeknight paella with chicken and sausage recipe


1 heat the saffron with the chicken broth and defrost the peas: in a small saucepan, heat the broth to a simmer, then and add the peas and saffron. reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(you can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. add the peas and saffron after microwaving and cover to keep warm until needed.)2 prep the tomato: if you're using a fresh ripe tomato, grip it by the top and gently grate it on a cheese grater. if you are using a canned tomato, mash the tomato into small pieces using your hands or the back of a stiff spoon. (reserve the remaining tomatoes in your can of tomatoes for another use.)2 cook the vegetables, chicken, an






pressure cooker chicken and rice casserole recipe


1 whisk together the sauce: in a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, italian seasoning, salt, pepper, and paprika. set aside.2 cook the onions, mushrooms, and garlic in the pressure cooker: select the “sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (if you are using a stovetop pressure cooker, heat the oil over medium heat.)add the onion and cook for 4 minutes, until a bit softened but not browned. add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. stir in the garlic and sauté for 1 more minute.3 cook the chicken: stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine






firecracker chicken recipe | simplyrecipes.com


1 preheat the oven to 400°f and prep the sauce. stir together the sauce ingredients in a medium bowl and set aside.2 prep the chicken: in a bowl or large plastic bag, combine the cornstarch, salt, and pepper. add chicken and toss to coat well.whisk together the eggs in a medium mixing bowl. line a plate with paper towels. arrange everything near your stove.3 fry the chicken on the stovetop: in a large, deep skillet or wok, warm the vegetable oil over medium-high heat until a flick of water sizzles on contact.as soon as the oil is hot, transfer the coated chicken to the bowl with the eggs and toss to coat well. scoop out the chicken pieces with a slotted spoon, allowing any excess egg to drain off, and transfer the chicken to the skillet in an even layer.cook for about 3 minutes per side un






chicken breasts with mustard cream sauce recipe


1heat the ovento 350f. place a baking sheet near the stove, ready for the chicken.2prepare the chicken: season the chicken breasts on both sides with salt and pepper.pour the flour onto a large plate and dredge the chicken breasts until well coated. shake off the excess.3 brown the chicken: in a large skillet over medium high-heat, heat the butter and oil. when the butter has melted and looks foamy, add the chicken. (work in batches if your pan isn't big enough so that you don't crowd the pan.)brown the chicken for 3 minutes per side, or until golden.4 finish the chicken in the oven: transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees.






mendocino's mushroom, wine and beer fest is deliciously on


mendocino is well known for its spectacular coastline and rolling vineyards. last week, it was known for wine country wildfires, as well. some 37,000 acres were devastated and several wineries were destroyed in the conflagration. but plans are moving forward for the region’s 19th annual mushroom, wine and beer fest nov. 3-12.mendocino is prime fungi foraging territory. some 500 of the region’s 3,000 mushroom varieties are edible, including candy cap, chanterelles and porcini, which provide plenty of gastronomic inspiration for the chefs, winemakers and brewers hosting events that range from dinners to foraging forays. yorkville cellar will host its annual malbec and mushroom feast nov. 4-5. a mushroom export will be leading forest foraging walks from the stanford inn nov. 3-5 and 11-12. ri






recipes for when you are cooking for 2


on the menu: chilled fresh tomato soup; steak, mushroom and blue cheese salad; slow-cooker chicken provençal; and simple drop biscuits.it can be one of the most annoying things about recipes.most recipes make enough food to feed a family of four — or sometimes six. or sometimes more.but what if, as is so often the case, there are only two of you? or only one?two obvious answers come to mind: make half of the recipe — or sometimes one-third of the recipe — or make the full recipe and enjoy delicious leftovers the next day.most read storiesunlimited digital access. $1 for 4 weeks.but sometimes cutting the recipe in half doesn’t work. sauces, especially, tend to burn or evaporate when you cut back on a recipe’s ingredients. besides, variety is the spice cabinet of life. so this week, we are l






chicken milanese recipe


1 prepare the chicken: set aside any smaller breasts or cutlets that are 1/2-inch thick. set larger breasts on a cutting board. hold the top of the chicken steady with one hand and hold a sharp knife parallel to the table in the other hand, then butterfly the breast in half like opening a book (watch your fingers!). cut all the way through to make two thin pieces.continue with the remaining large breasts. pat them dry with paper towels. set them on a rimmed baking sheet.2 pound the chicken: set one of the chicken breast slices between 2 sheets of plastic wrap. use a meat mallet or small heavy pan to pound the breast to flatten it – six or so good whacks should do it.  continue with the remaining breasts, returning them to the baking sheet.2 set up an assembly line for coating the chicken:






not your grandma’s mushroom barley soup recipe


1 soak the dried mushrooms: in a bowl, combine the porcini or other dried mushrooms and the 2 cups hot water. set aside for 30 minutes to soak.with a slotted spoon, lift the mushrooms out of the bowl and transfer to a cutting board. coarsely chop them. strain the soaking liquid through a sieve lined with a paper towel to catch any grit and reserve.2 prep the fresh mushrooms: whip any dirt from the mushrooms with a damp paper towel. remove the stems from all except the button mushrooms. coarsely chop the large mushrooms and thinly slice the small mushrooms. set aside.3 cook the vegetables: in a large stock pot over medium heat, heat the oil. add the garlic, onion, celery, carrots, salt, and pepper. cook, stirring occasionally, for 10 minutes until the vegetables have softened.add the mushro






crispy curried chicken thighs with wilted greens recipe


1 heat the oven to 400f. make sure the oven is hot before you start the chicken since it's important to put the chicken straight into the hot oven after searing.2 prepare the chicken: in a large bowl, toss chicken with curry powder, salt, pepper, and olive oil until well coated.3 sear the chicken: warm a large, oven-safe skillet over medium-high heat. place the chicken, skin-side down, in the hot skillet. cook for about 3 minutes, until the skin is crispy and some fat to renders out. flip chicken over so it's skin-side up in the skillet, and pour off excess fat (reserve for cooking the vegetables, if you like).4 roast the chicken: transfer the chicken in the skillet to the oven. roast for 16 to 18 minutes, or until the chicken is cooked through and the internal temperature reaches 165f.rem






10 mouthwatering ways to stuff a mushroom


setting aside the obsession with pumpkin spice for a moment, there’s something about the earthy flavor of mushrooms that smacks of fall, especially if they’re filled with delicious ingredients.mix up your dinner routine or experiment in the hors d’oeuvre department with these mouthwatering stuffed mushroom recipes from care2. they’re especially good for providing a vegan-friendly option without sacrificing flavor.spicy vegan sausage and homemade guacamole pile high in these grilled, stuffed portobello mushroom caps.this is another stuffed portobello mushroom recipe, starring farro! if you’ve never had farro before, you’re in for a treat. it’s a large, chewy grain that’s similar in taste and texture to a wheat berry.full story at care2.veganrecipes. posted by kate rinsema






chicken tikka masala recipe


1 prepare the chicken: trim chicken thighs of any extra fat. chop into bite-sized pieces about ½ to 1 inch wide. place the chicken thigh pieces to a medium bowl. add the yogurt, ginger, garlic, cumin, paprika and salt. using your hands, combine the chicken with the spices until the chicken is evenly coated.2 marinate the chicken: cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (marinating for 4 to 6 hours is perfect.)3 cook the chicken: in a large skillet, heat 1 tablespoon of canola oil over medium-high heat. add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. transfer to a plate and set aside.4 toast the spices: wipe down the pan you used to cook the chicken. heat remain






quick green curry chicken with zucchini noodles recipe


1 prepare and marinate the chicken: cut the chicken thighs into 1/2-inch to 1-inch pieces. transfer the chicken to a bowl. add the garlic, ginger and 3/4 teaspoon salt to the bowl and mix to combine the ingredients. set the chicken aside while you prep the vegetables.2 spiralize the zucchinis: rinse the zucchini and trim off the tops and ends. if you have any zucchini that is slightly curved, slice those in half. make thin zucchini noodles using a spiralizer.once you have spiralized all the zucchini, give the noodles several rough chops to shorten them. set the zucchini aside.3 prepare the vegetables: cut the onion into thin slices. peel the carrot, cut it into thirds, and then cut each third into thin matchsticks. remove the seeds from the red pepper, cut it into thick 1-inch slices, and






michael flynn resigns as national security adviser


washington — white house national security adviser michael flynn resigned late monday night amid reports he discussed u.s.-imposed sanctions with a russian ambassador before president donald trump took office.earlier monday, a top aide said trump was “evaluating the situation” while another described the president as having “full confidence” in flynn.most popular nation storiesflynn is believed to have discussed sanctions with sergey kislyak, russian ambassador the united states, before trump’s jan. 20 inauguration and misled vice president mike pence on the contents of the call.more coveragelatest news: trump presidencyin a letter announcing his resignation, flynn said he “inadvertently briefed the vice president elect and others with incomplete information regarding my phone calls with t