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Add the chicken and cook until well browned, stirring often. Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through. Spoon about 1/2 cup chicken mixture down the center of each tortilla.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Reduce the heat to medium.
2 tbsp vegetable oil; 4 skinless, boneless chicken breast half or 1 beef sirloin steak (about 1 pound), cut into strips; 1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
Presented by chef Bobby Flay, it showcased recipes based upon different outdoor grilling techniques. [3] The series premiered on June 5, 2011, and concluded on September 14, 2014, after four seasons. In a May 2011 interview with LA Weekly , Flay contrasted Barbecue Addiction with other cooking shows such as Iron Chef , and noted that each ...
Start by making the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine and ...
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To prepare the Spicy Shrimp: Heat the olive oil in a large, heavy frying pan set over medium heat. When hot, add the sausage and cook, stirring, until lightly browned, 3 minutes.
2 tbsp canola oil; 1 large onion, thinly sliced; 1 large red bell pepper, thinly sliced; 2 large garlic clove, thinly sliced; 1 tbsp chili powder; kosher salt; freshly ground pepper; 1 / 2 half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips