Brought to you by Main Entrée
January 8, 2017 |
In a large skillet, sautée peppers and onions in oil until crisp-tender. Remove and keep warm.
Drain liquid from fajita packaging.
In the same skillet as peppers & onions, cook chicken over medium-high heat for 5-6 minutes or until no longer pink.
Recipe by Chef Kevin Des Chenes Ingredients 2 (8oz) portions Main Entrée Salmon 1 Myer Lemon 1 Lime 1 Orange 2lbs Carrots 1/4 lb Butter Salt and Pepper 1 qt Chicken Stock 1 oz Crystalized Ginger 1 cup AP Flour Directions Chop Crystalized Ginger Add AP flour & pinch of salt and pepper Dredge Main […]
Read MoreIt’s that time of year for sweet, sticky, savory and overall tasty ribs! We’ve got five ways to prepare baby back pork ribs for you, depending on how much time you really want to spend slaving away on these yummy delights and what equipment you have available. Let’s get to it! The Easy Dry […]
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