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Easy and flavorful party dips, including artichoke, spinach, and buffalo favorites. Perfect party dips, that add a burst of celebration in every bite! Party Dip Recipes Elevate your party with the best in easy dip recipes for every occasion! From holiday gatherings to tailgating, discover a lineup of adult party foods that will be the talk of the event. Dive into flavorful options like artichoke dip, spinach dip, buffalo dip, and more. Whether you're craving hot dips or chilled sensations like guacamole, these easy party dips are sure to be a hit. Get ready to dip into a world of deliciousness with our top-rated party dip recipes – the perfect addition to your next celebration! 🎉🍽️ Spinach Artichoke Parmesan Cheese dip 🍃 Spinach Artichoke Parmesan Cheese Dip – a delightful blend of spinach, artichoke hearts, and a medley of cheeses, all baked to perfection. It's sure to add a delicious touch to any gathering! 💃🧀 Restaurant Style Guacamole 🥑 Restaurant Style Guacamole – crafted with ripe avocados, fresh tomatoes, onions, cilantro, and a zesty blend of seasonings. This classic guacamole is a perfect companion for your tortilla chips or as a delicious topping for tacos. Elevate your snack experience with this flavorful and freshly-made guacamole! 🌮🍅 Join Us for the latest updates: Facebook Pinterest YouTube Instagram Twitter LinkedIn The best Buffalo Chicken, cheese dip 🍗 Best Buffalo Chicken Cheese Dip – a mouthwatering combination of shredded chicken, tangy buffalo sauce, and a creamy cheese blend. This savory dip is a perfect crowd-pleaser! 🧀🌶️

This gravy is super simple with devine flavor. This gravy is made from pan juices (Turkey Drippings) and goes great with Roasted Turkey and Loaded Mashed Potatoes.  Old Fashion Turkey Gravy From Scratch. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This foolproof gravy is super simple with Devine flavor. This gravy is made from pan juices (Turkey Drippings) and goes great with Roasted Turkey and Loaded Mashed Potatoes . This year I had a hard time choosing if I wanted to dip my turkey in gravy, or use homemade Cranberry sauce over my turkey. They both won, and I did both, it's THAT good! You Will Need 4 tablespoons oil 4 tablespoons flour 3 cups reserved turkey drippings 1/2 teaspoon salt 1/2 teaspoon pepper Thank you so much for supporting my site Other Recipes You might Like Oven Roasted Brined Turkey Old Fashion Stuffed Turkey Turkey Broth/Stock The Best Turkey Pot Pie recipe Left Over Turkey Omelet Turkey Gravy From Scratch Step-by-Step Instructions Prepare the Roux: Place a medium saucepan on the stove over medium heat. Add the 4 tablespoons of oil and 4 tablespoons of flour to the saucepan. Stir well to combine, creating a paste. Continue stirring constantly to prevent burning. You can adjust the heat as needed. Brown the Roux: Keep stirring the paste until it reaches a light golden brown color. If you prefer a darker gravy, you can continue to stir until you achieve your desired shade. Be patient during this step; it's essential to develop a rich flavor. Incorporate the Turkey Drippings: Once the roux has reached your preferred color, carefully pour in the 3 cups of reserved turkey drippings. Be cautious, as it might bubble up initially. Stir continuously to combine the roux with the drippings. Thicken the Gravy: Maintain medium heat and stir the mixture consistently until it reaches your desired thickness. If the gravy becomes too thick, you can add more turkey drippings or water to achieve the desired consistency. Season to Perfection: Add the 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the gravy. Stir well to evenly distribute the seasonings. Taste and adjust the salt and pepper if necessary. Serve: Your homemade turkey gravy is now ready to be served. Pour it over mashed potatoes, slices of turkey, or any other dish you prefer. Enjoy your flavorful homemade gravy! This homemade turkey gravy will elevate your meal, adding a burst of flavor to your Meal. Adjust the thickness and seasoning to your liking, and your family or guest will be impressed! Thank you so much for supporting my site Now, if you're just starting out in the kitchen, I have some great beginner tips crafting your very own homemade gravy might feel a tad daunting. Fear not! With some good old-fashioned practice and these down-home tips, you'll soon be a pro at whipping up delicious gravy from scratch. Gather Your Ingredients and Equipment: Before you start, ensure you have all the ingredients and equipment ready. For basic gravy, you'll need fat (like pan drippings or butter), flour, liquid (broth or drippings), and seasonings. Use Quality Drippings: If you're making gravy from meat drippings, make sure they are well-seasoned and flavorful. Skim off any excess fat, leaving behind the flavorful juices. Make a Smooth Roux: The roux (a mixture of fat and flour) is the foundation of gravy. Cook it until it's a pale golden color to eliminate the raw flour taste. Stir constantly to avoid lumps. Use a Whisk: A whisk is your best friend when making gravy. It helps incorporate the roux and liquid smoothly and prevents lumps. Gradually Add Liquid: Pour the liquid (drippings or broth) into the roux slowly and steadily, whisking continuously. This prevents lumps and helps you control the thickness of the gravy. Adjust Consistency: If your gravy is too thick, add more liquid a little at a time. If it's too thin, mix a slurry of flour and cold water (or other liquid) and whisk it in. Continue to cook and whisk until the gravy thickens. Season Well: Taste your gravy and season it with salt, pepper, and any other desired seasonings like herbs or a splash of wine. Remember that flavors concentrate as gravy simmers, so don't over-season initially. Strain if Needed: If you want perfectly smooth gravy, strain it through a fine-mesh sieve or cheesecloth to remove any lumps or impurities. Keep it Warm: Gravy can be made ahead and kept warm on low heat or in a warm oven (around 200°F or 93°C) until serving. Stir occasionally to prevent a skin from forming. Practice Makes Perfect: Don't be discouraged if your first attempt isn't perfect. Gravy-making improves with practice. Adjustments in seasoning and consistency may be necessary, and that's okay. Experiment with Flavors: Once you're comfortable with the basics, don't hesitate to experiment. Add herbs, spices, wine, or even a splash of cream for unique flavors. Enjoy the Process: Making gravy can be a fun and rewarding part of cooking. Enjoy the aroma and the satisfaction of creating a delicious sauce from scratch. Remember, practice is key when it comes to making gravy. As you become more experienced, you'll develop a better sense of how to balance flavors and achieve the perfect consistency. Happy cooking! Thank you so much for supporting my site Gravy Variations Mushroom Gravy: Sauté sliced mushrooms in butter until they're browned and tender, then add them to your gravy for a rich and earthy flavor. Giblet Gravy: Add finely chopped giblets (heart, liver, and gizzard) that have been cooked until tender in your gravy for a classic Thanksgiving twist. Onion Gravy: Caramelize finely chopped onions in butter until they're sweet and golden brown, then add them to your gravy for a sweet and savory touch. Herb-Infused Gravy: Add fresh or dried herbs like thyme, rosemary, or sage to your gravy for a fragrant and aromatic twist. Red Wine Gravy: Deglaze your pan with red wine before adding the drippings and flour. Simmer until the alcohol evaporates, and the wine reduces slightly for a deeper, more complex flavor. Creamy Gravy: Stir in a splash of heavy cream or milk for a creamy and luscious texture. Spicy Gravy: Add a pinch of cayenne pepper, paprika, or hot sauce for a spicy kick. Vegetable Gravy: Substitute vegetable broth and vegetable oil for a vegetarian or vegan version. You can also add sautéed vegetables like carrots, celery, and bell peppers for added flavor. Bacon Gravy: Crisp up some bacon pieces, remove them from the pan, and then use the bacon fat to make your roux. Sprinkle the crispy bacon bits into the gravy before serving. Caramelized Garlic Gravy: Roast whole garlic cloves until soft and caramelized, then blend them into your gravy for a rich, garlicky flavor. Feel free to experiment with these variations to suit your taste and the occasion. Gravy is versatile and can be customized to complement a wide range of dishes.

Traditional Colcannon potatoes are dreamy. Fried cabbage and onion and rich mashed potatoes is a true recipe for yummy!~ With the luck of the Irish they say!~ Stove Top Or Instant Pot Traditional Irish Colcannon Potatoes These traditional Colcannon potatoes are dreamy. Fried cabbage and onion and rich mashed potatoes is a true recipe for yummy!~ Traditional Colcannon potatoes are very lightly seasoned with salt and pepper. They serve Colcannon on Halloween night, they would hide a ring inside the potatoes, whoever found it was to be married next. It's another great dish for St. Patrick's Day. With the luck of the Irish they say!~ Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: 6 Russet Potatoes, peeled and cubed 1/2 Cabbage, diced small 8 slices Bacon, cut into strips 1 Small/Medium Yellow Onion, diced 8 TBSP Butter, divided 1/2 cup Whole Milk 1 1/2 tsp Salt 1/4 tsp Pepper 1 Green Onion, sliced (for garnish) Thank you so much for supporting my site How Do You Make Instant Pot Colcannon Potatoes? Instructions: Prepare Potatoes: Peel and cube the Russet Potatoes. Place the potato cubes in the Instant Pot. Add enough water to cover the potatoes. Set Instant Pot to Manual mode, high pressure, for 8 minutes. Once done, quick-release the pressure and drain the potatoes. Prepare Bacon and Vegetables: While the potatoes are cooking, dice the Yellow Onion and Cabbage into small cubes. In a skillet, melt 2 TBSP of butter over medium heat. Add the Bacon strips and fry until crisp/soft. Remove bacon from the skillet and place on a paper towel to drain, leaving bacon grease and butter in the skillet. Add diced Cabbage to the skillet and cook until tender and slightly browned. Season with salt and pepper to taste. Cover with a lid, stirring every 2-3 minutes. Combine Bacon and Vegetables: When the cabbage and onions are done, drain them using a fine mesh strainer. By this time, your potatoes should be ready. Drain them as well. In the Instant Pot, add 4 TBSP of butter to the drained potatoes along with whole milk, salt, and pepper. Mash the potatoes using a Potato Masher or mix with a hand mixer until well combined. Combine Potatoes and Vegetables: Gently fold the drained cabbage and onions into the mashed potatoes until well combined. Serve: Transfer the mashed potato mixture to a serving bowl. Optional: Place 1-2 TBSP of butter in the center of the mashed potatoes. Top with the crispy bacon strips and sliced green onions. What can you serve with colcannon Potatoes? Corned beef Ham Pork Tenderloin Parmesan Chicken Candies Carrots BBQ meat loaf Thank you so much for supporting my site How Do You Make Stove Top Colcannon Potatoes? Instructions: Prepare Potatoes: Peel and cube the Russet Potatoes. Place the potato cubes in a large pot and cover with water. Boil the potatoes until tender (about 20 to 25 minutes). Drain the potatoes and return them to the pot. Prepare Bacon and Vegetables: While the potatoes are boiling, set a separate skillet on medium heat. Add 2 TBSP of butter to the skillet. Add Bacon strips and fry until crisp/soft. Remove bacon from the skillet and set aside. In the same skillet, add diced Yellow Onion and diced Cabbage. Sauté for 5-7 minutes until slightly browned and tender. Combine Bacon and Vegetables with Potatoes: Mash the boiled potatoes in the large pot. Add the sautéed bacon, onions, and cabbage to the mashed potatoes. Add 4 TBSP of butter, whole milk, salt, and pepper to the pot. Mix everything together until well combined. Serve: Transfer the loaded mashed potato mixture to a serving bowl. Optional: Place 1-2 TBSP of butter in the center of the mashed potatoes. Top with the sliced green onions. Thank you so much for supporting my site Colcannon is so loved, that it has inspired a traditional Irish song by its own name or by the name, “The Skillet Pot,” and has been recorded by many artists. Lyrics: “Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Did you ever make a hole on top to hold the melting flake Of the creamy, flavored butter that your mother used to make?” The chorus: “Yes you did, so you did, so did he and so did I. And the more I think about it sure the nearer I’m to cry. Oh, wasn’t it the happy days when troubles we had not, And our mothers made Colcannon in the little skillet pot.” Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Indulge in a divine symphony of flavors with strawberry crepes, a delightful culinary delight that effortlessly blends the sweetness of ripe strawberries with the delicate elegance of thin, tender crepes. strawberry crepes Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Indulge in a divine symphony of flavors with strawberry crepes, a delightful culinary delight that effortlessly blends the sweetness of ripe strawberries with the delicate elegance of thin, tender crepes. Picture the luscious crimson-hued strawberries, glistening with juiciness, nestled within the folds of a velvety crepe, each bite delivering a burst of fruity freshness. Drizzled with a gentle drizzle of maple syrup or a dusting of powdered sugar, these crepes are a harmonious medley of textures and tastes. The crepes, like delicate blankets, cradle the plump strawberries, forming a tantalizing union that dances on the palate and leaves a lingering sensation of pure bliss. Whether served as a delectable breakfast treat, an elegant brunch centerpiece, or a sweet finale to a memorable dinner, strawberry crepes are a timeless delight that embraces the heart with every divine mouthful. You Will Need 1 cup Pancake Mix 1 1/3 cup Water Strawberry Sauce 1 Container Sliced Strawberries 1 Cup Sugar 1 TBSP Vanilla 2 TBSP Cornstarch 2 TBSP Water I use a pancake mix called Member's Mark Buttermilk Pancake Mix (10 lbs.) The flavor is sweet almost like the pancakes you get at IHOP, with this batter you can make them at home. and to our entire family, they just taste better then any other pancake mix. Thank you so much for supporting my site What Are Crepes? Breakfast Recipes Copycat Waffle House Cheese and Eggs Egg Bites-Hard-Boiled Eggs Biscuits and Sausage Gravy Sausage Balls Soft Boiled Eggs Crepes are thin, delicate pancakes that exude an air of elegance and simplicity. With their light and tender texture, crepes are incredibly versatile, transforming into delightful creations for any occasion. Directions Slice Strawberries and add sugar and vanilla, I let mine sit over night but they need to sit for at least an hour until the juice builds up. Pour Strawberries and Juice into a pot, turn heat to a boil then to a simmer. Mix cornstarch and water in a separate bowl and add to strawberries. When it is as thick as you like, remove from heat. Thank you so much for supporting my site In a separate bowl add pancake mix and water, Stir. You should have a very thin batter. Making sure your skillet is hot, add 1/3 cup pancake batter to round frying pan. (I used a small one) coat the bottom of your pan with batter (pick up pan and swirl if you need to) wait till top is bubbly and flip. Thank you so much for supporting my site Crepes are incredibly versatile, offering a world of delicious possibilities with various fillings, toppings, and flavors. Here are some delightful crepe variations to tantalize your taste buds: Nutella Banana Crepes: A classic combination of creamy Nutella spread and sliced ripe bananas creates a heavenly sweet treat. Savory Spinach and Feta Crepes: Sautéed spinach, tangy feta cheese, and a sprinkle of herbs come together for a savory delight. Strawberry and Cream Crepes: Fresh strawberries and a luscious dollop of whipped cream make for a delightful dessert crepe. Chicken and Mushroom Crepes: Tender pieces of chicken and sautéed mushrooms, enveloped in a creamy sauce, create a satisfying savory crepe. Lemon Blueberry Crepes: A burst of zesty lemon and sweet blueberries combine for a refreshing and fruity crepe sensation. Ham and Swiss Crepes: Thinly sliced ham and melted Swiss cheese yield a scrumptious savory option. Banana and Caramel Crepes: Sliced bananas drizzled with warm caramel sauce deliver a decadent dessert crepe. Smoked Salmon and Cream Cheese Crepes: Smoked salmon and creamy herbed cream cheese form an elegant and appetizing combination. Mushroom and Spinach Crepes: Sautéed mushrooms, spinach, and a touch of garlic create a flavorful and healthy savory crepe. Apple Cinnamon Crepes: Sliced apples cooked with cinnamon and a hint of brown sugar offer a delightful fall-inspired crepe.

Are you new to the instant pot? We have lots of recipes for beginners, like this basic mashed potato recipe with sour cream. Instant Pot mashed potatoes are so delicious, and they are perfect for beginners. Basic Mashed Potatoes With Sour Cream Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Are you new to the instant pot? We have lots of recipes for beginners, like this basic mashed potato recipe. Instant Pot mashed potatoes are so delicious, and they are perfect for beginners. Dinners side dishes, and Thanksgiving, they are a perfect side dish. Who doesn't love creamy, dreamy mashed potatoes? For the more advanced, try our copycat KFC gravy! You Will Need 10 Large Potatoes 1 Stick Of Butter ( divided ) 1/2 cup sour cream 1/2 ts pepper 1/2 ts salt (if your gravy isn't salty) 1/2 cup milk (if you don't like yours thick) Directions 1. Peel 10 large red potatoes, (see the video to see how to dice) and dice them up into equal sized pieces. 2. put into the steamer basket 3. Place your trivet, into your instant pot and your basket onto a sling 4. Place your sling with potatoes into your pot. 5. Press your manual button on 15 min high pressure (make sure your value is on sealing) once done, instant release) 6. Place potatoes into a large bowl, and add 1/2 butter, pepper, and sour cream 7. Add milk until desired thickness 8. Use the remaining 1/2 stick butter for the top. Use a potato masher and mash until almost smooth This can also be done with a mixer. Other Recipes you might like Garlic Parmesan Mashed Potato Balls Ranch Loaded Potatoes Parmesan Potato Bites Parmesan Buttery, Garlic Potatoes Traditional Colcannon Potatoes How-to Video

Try our Spicy Fire Roasted Chili Stew Meat Burritos recipe. It's a Tex-Mex delight with tender meat, fiery chilies, and a burst of zesty flavors – perfect for spice lovers! Spicy Cilantro and Fire Roasted Chili Stew Meat Burritos – Flavor Explosion in Every Bite! Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Hey there! Ever tried Cilantro and Fire Roasted Chili Stew Meat Burritos? They're a delightful fusion of flavors – tender stew meat, spicy fire-roasted chilies, and a mix of exciting spices, all wrapped up in a burrito. You can cook 'em up quickly in an Instant Pot or simmer 'em on the stovetop. These burritos are like a Tex-Mex and Southwestern flavor party! Picture this: fresh cilantro, a kick of spice from seasonings, and a pop of citrus from a lemon wedge. It's a tasty option for any meal, from casual weeknight dinners to special get-togethers You Will Need 1/2 cup Cilantro Leaves 1.37 pounds Stew Meat (or steak), cut into bite-sized pieces 10 Fire Roasted Chili's (chopped) 1/2 tsp salt 1/2 tsp pepper 1/2 tsp Garlic Powder 1/2 tsp Lemon Pepper 1/2 tsp Crushed Red Pepper 2 cups Water Flour tortillas Green pepper slices Sour cream Shredded cheese Diced onion Lemon wedges Thank you so much for supporting my site Other Recipes You Might Like Spicy Black Bean Chili Green Chili White Pork Chili Instant Pot Parmesan Buttery, Garlic Potatoes Parmesan Potato Bites How to make Green Chili Beef burritos Instant Pot Start by preparing your cilantro. If you'd like to save some for later, roll it into a log with leaves tucked in a little, keeping the stems intact. Cut the desired amount of cilantro leaves and set them aside for this recipe. If your stew meat is frozen, you'll need to thaw it first. Place the frozen meat in your Instant Pot and pressure cook it for 4 minutes on high pressure with one cup of water. After the pressure cooking, release the pressure manually. Once the meat is thawed, add the fire roasted chili's (you can chop them or leave them whole), salt, pepper, garlic powder, lemon pepper, crushed red pepper, and 2 cups of water to the Instant Pot with the meat. Seal the Instant Pot, ensuring it's set to "sealing" and not "venting." Pressure cook on high for 30 minutes with an instant release. Wait until the valve pin drops, indicating the pressure is released, before opening the lid. Be sure to open the lid away from you to avoid the hot steam. Stir the contents in the Instant Pot and chop up the green chilies to distribute their flavors throughout the stew meat. To assemble the burritos, warm up tortillas and place a generous portion of the stew meat and green chili mixture in the center. Top the stew meat with green pepper slices, sour cream, shredded cheese, and diced onion. Squeeze the juice from a lemon wedge over the fillings. Fold the sides of the tortilla over the fillings and roll it up to create a burrito. Thank you so much for supporting my site How to make Green Chili Beef burritos Stove Top In a large skillet or a Dutch oven, heat some oil over medium-high heat. Add the stew meat pieces and brown them on all sides. This should take about 5-7 minutes. Remove the meat from the skillet and set it aside. In the same skillet, add the chopped fire roasted chilies and sauté for a couple of minutes until they become fragrant. Return the browned stew meat to the skillet and add the salt, pepper, garlic powder, lemon pepper, crushed red pepper, and 2 cups of water. Stir to combine all the ingredients. Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20-25 minutes, or until the meat is tender and the flavors are well incorporated. You may need to add more water if it becomes too dry during cooking. While the stew meat is simmering, warm the flour tortillas in a separate skillet or microwave. Once the meat is cooked and tender, remove it from the heat. You can use a slotted spoon to transfer the meat to the tortillas to prevent excess liquid from making them soggy. Top the stew meat in the tortillas with green pepper slices, sour cream, shredded cheese, diced onion, and a squeeze of lemon juice from a wedge. Fold the sides of the tortilla over the fillings and roll it up to create a burrito. Thank you so much for supporting my site How to make Green Chili Beef burritos for OAMC (Freezer Meals) In a large stockpot or multiple pots if needed, brown the stew meat pieces in batches over medium-high heat. Remove each batch and set it aside. In the same pot, add the chopped fire roasted chilies and sauté them until they become fragrant. Return the browned meat to the pot, add the salt, pepper, garlic powder, lemon pepper, crushed red pepper, and water. Stir to combine. Simmer the mixture over low heat for 20-25 minutes or until the meat is tender and the flavors are well incorporated. Adjust the water and seasonings as needed based on the amount of meat you're cooking. While the stew meat is simmering, you can prepare and assemble the tortillas with green pepper slices, sour cream, shredded cheese, diced onion, and lemon wedges. Once the meat is cooked and tender, remove it from the heat and allow it to cool. Portion the stew meat and the chili mixture into individual meal-sized portions. You can use airtight containers or resealable freezer bags to store them. Be sure to label each container with the date and contents. Place the containers in the freezer for Once-A-Month Cooking. They can be stored for several weeks, and you can take out portions as needed for reheating. When you're ready to serve, simply reheat the stew meat in a skillet or the microwave and assemble your burritos with the toppings. By following these steps, you can prepare a la rge batch of Cilantro and Fire Roasted Chili Stew Meat Burritos for Once-A-Month Cooking and enjoy them conveniently whenever you need a quick meal.

How do you make egg foo young gravy or sauce? After lots of experimenting with Oyster Sauce, Soy Sauce, I've nailed this recipe! It's incredible! Give it a try! Rich, Savory Egg Foo Young Sauce Recipe After plenty of experimenting with Oyster Sauce and Soy Sauce, I’ve finally nailed the perfect Egg Foo Young sauce and gravy recipe, and trust me, it's absolutely incredible! The combination of savory flavors in the sauce creates the ultimate balance, enhancing the tender omelette and veggies in a way that will have your taste buds begging for more. I can hardly wait to taste that amazing sauce again—it’s the kind of rich, flavorful gravy that really makes the dish stand out. Even if you're not usually a fan of Egg Foo Young, you’ll be pleasantly surprised by how perfectly the sauce and gravy pair with the fluffy, slightly sticky Sushi Rice. The richness of the gravy blends so well with the flavors, making this dish feel like a cozy, comforting meal that’s both satisfying and exciting. Whether you’re enjoying it as a quick lunch or a delicious dinner, this Egg Foo Young with sauce and gravy is a game-changer. Give it a try- you won’t regret it! Share Restaurant -Style Egg Foo Young Sauce/Gravy Add items below to your Walmart Cart. As a creator I earn from Purchases. 2 TBS Oyster Sauce 2 TBS Soy Sauce 2 TBS Corn Starch 1 Cups Chicken Broth/bone broth 1 Cup Water Thank you for supporting my site If you're a die hard fan of Egg Foo Young like I am, you've got to check out our Egg Foo Young Sauce. It's a game-changer, especially when you pair it with our special Egg Foo Young recipe . Trust me, the flavors just click, and it takes the dish to a whole new level. Give it a shot – your taste buds will thank you! Chinese Recipes Chinese Honey, Garlic Chicken Shrimp Vegetable Stir Fry Crab Sushi Beef & Broccoli Hot and Sour Soup Chinese Pork Fried Rice Restaurant Style Crab Casserole How To Make Oriental Egg foo young sauce (Gravy) Combine Ingredients: In a small saucepan, add the oyster sauce and soy sauce. Mix Cornstarch: Sprinkle the cornstarch over the sauce mixture. Whisk vigorously until the cornstarch is completely dissolved and no lumps remain. Add Liquids: Gradually pour in the water (and broth if using), stirring continuously to ensure a smooth blend with the sauce mixture. Heat the Sauce: Place the saucepan on the stovetop over medium heat. Simmer: As the mixture heats, it will begin to simmer and reach a gentle boil. Once it starts boiling, reduce the heat slightly to maintain a steady simmer. Thicken the Sauce: Continue stirring as the sauce simmers. It will gradually thicken, which typically takes about 3-5 minutes. Adjust Consistency (if needed): If the sauce becomes too thick, you can adjust the consistency by adding a small amount of water or broth and stirring it in. Finish: Once the sauce has thickened to your desired consistency, remove the saucepan from the heat. Cool and Serve: Allow the sauce to cool for a few minutes before using it as a flavorful and versatile addition to your favorite Chinese dishes. Thank you for supporting my site Tips To Make Chinese Egg foo young sauce (Gravy) Balancing Flavors: Pay attention to the balance of flavors. The combination of soy sauce, oyster sauce, sugar, and sesame oil should create a well-rounded and savory taste. Consistency: Achieving the right consistency is crucial. The sauce should be thick enough to coat the back of a spoon but not too thick. Adjust the amount of cornstarch to get the desired thickness. Sesame Oil Enhancement: The addition of sesame oil adds a distinct and aromatic flavor to the sauce. Use a high-quality sesame oil for the best results, and add it at the end to preserve its flavor. White Pepper: If you like a bit of heat, consider adding a dash of white pepper. It can enhance the overall flavor profile of the sauce. Taste Testing: Taste the sauce as you go and make adjustments according to your preferences. You might want to add a bit more soy sauce for saltiness or a touch more sugar for sweetness. Compatibility: Consider the other components of your Egg Foo Young dish. The sauce should complement the flavors of the egg patties and any accompanying vegetables or proteins. Double the Recipe: If you're making a large batch of Egg Foo Young, you can easily double the sauce recipe. It's always better to have a bit extra for dipping or drizzling. Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator. Just reheat it gently before serving. Thank you for supporting my site Make-Ahead Egg Foo Young Sauce: Freeze Now, Thicken Later! Prepare the Sauce Without Cornstarch: Follow the recipe for Egg Foo Young Sauce, excluding the cornstarch. Mix together the other ingredients (broth, soy sauce, oyster sauce, sugar, and sesame oil) and bring the sauce to the desired flavor. Cool the Sauce: Allow the sauce to cool completely before transferring it to a freezer-safe container. Make sure the container is airtight to prevent freezer burn. Freeze the Sauce: Label the container with the date and contents for reference. Place the container in the freezer. The sauce can be frozen for up to 3 months. Thaw in the Refrigerator: When you're ready to use the sauce, transfer it from the freezer to the refrigerator and let it thaw overnight. Reheat on the Stovetop: Once thawed, heat the sauce on the stovetop over medium heat. Bring it to a gentle simmer. Add Cornstarch Slurry: In a separate bowl, mix cornstarch with a small amount of cold water to create a slurry. Slowly whisk the cornstarch slurry into the reheated sauce while stirring continuously. Adjust Consistency: Continue to simmer and stir until the sauce reaches the desired thickness. Adjust the consistency by adding more cornstarch slurry if needed. Serve: Once the sauce is thickened to your liking, it's ready to be served with your Egg Foo Young or other dishes. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

The Best Shrimp and Vegetable Stir-Fry- This Chinese-inspired Shrimp and Vegetable Stir-Fry is a flavorful, quick, and satisfying dish. Dinner? Yes please! The Best Shrimp and Vegetable Stir-Fry Quick and Flavorful Meal This Chinese-inspired Shrimp and Vegetable Stir-Fry is a flavorful, quick, and satisfying dish that’s perfect for any night of the week. Featuring tender shrimp and perfectly cooked vegetables in a rich, savory broth, this one-pan meal delivers restaurant-quality taste in just minutes. Light yet hearty, this stir-fry is a delicious option for those looking for an easy shrimp recipe with bold, authentic flavors. Perfect on its own or served with rice or noodles, this dish is a must-try for stir-fry lovers! Share The Best Shrimp and Vegetable Stir-Fry Ingredients: Add items below to your Walmart Cart. As a creator I earn from Purchases. 1 1/2 cups chopped Cabbage 2 cups TJ Farms Winter Blend Vegetables (or any mixed frozen vegetables of your choice) 8 oz Large Shrimp , peeled and deveined 2 tablespoons Oyster Sauce 2 tablespoons Soy Sauce 1 cup Chicken Broth (Homemade ) 2 tablespoons Butter Salt and Pepper to taste Thank you for supporting our site! Chinese Recipes Chinese Honey, Garlic Chicken Crab Sushi Beef & Broccoli Hot and Sour Soup Chinese Pork Fried Rice Restaurant Style Crab Casserole Egg Foo Young Sauce Egg Foo Yung The Best Shrimp and Vegetable Stir-Fry Prepare the Ingredients: Chop the cabbage into large chunks and measure out the mixed frozen vegetables, oyster sauce, soy sauce, and chicken broth. Make sure the shrimp are peeled and deveined. Heat the Pan: In a large pan or wok, melt one tablespoon of butter over medium-high heat. Sauté the Vegetables: Add the cabbage and mixed vegetables to the pan. Stir occasionally and cook for about 3-5 minutes until they start to soften. Cook the Shrimp: Move the vegetables to one side of the pan and add the shrimp. Let them cook for 2-3 minutes per side, or until they turn pink and are fully cooked. Add the Sauces: Pour in the oyster sauce and soy sauce, stirring well to evenly coat the vegetables and shrimp. Add the Broth: Pour in the chicken broth, allowing the flavors to blend together as it simmers. Add the remaining tablespoon of butter for extra richness. Simmer: Let the mixture cook for another 2-3 minutes, stirring occasionally, until the broth thickens slightly and all the ingredients are well combined. Serve: Taste and adjust seasoning with salt and black pepper as needed. Serve hot on its own or with rice or noodles for a heartier meal. Enjoy: This one-pan stir-fry is packed with bold flavors and a deliciously savory broth. Perfect for a quick dinner that’s both satisfying and full of flavor! Thank you for supporting our site! Asian-Inspired Shrimp and Vegetable Medley Variations Buttery Comfort: Increase the amount of butter for a rich and indulgent flavor. Consider using salted butter for added richness. Creamy Sensation: Create a creamy sauce by adding heavy cream or half-and-half along with the butter. Toss in some grated Parmesan cheese for extra creaminess and flavor. Lemon Garlic Zest: Enhance the dish with a zesty twist by adding minced garlic and lemon zest to the butter sauce. Squeeze fresh lemon juice over the cooked dish for a bright, citrusy finish. Soy Ginger Fusion: Combine soy sauce and grated fresh ginger for a savory and slightly spicy sauce. Top with toasted sesame seeds for added crunch and aroma. Sweet and Sour Tang: Replace the oyster sauce with sweet and sour sauce for a tangy, sweet flavor profile. Add pineapple chunks for a tropical touch. Cajun Flare: Season the shrimp and vegetables with Cajun seasoning for a spicy and flavorful variation. Serve with a side of rice or pasta to complement the heat. Mushroom Madness: Sauté sliced mushrooms along with the vegetables for an earthy and savory component. Use mushroom broth instead of chicken broth for an intensified mushroom flavor. Honey Glazed Shrimp: Drizzle honey over the sautéed shrimp for a sweet and sticky glaze. Finish with a sprinkle of chopped fresh parsley for color and freshness. Cheesy Comfort: Create a cheesy version by melting shredded cheddar or mozzarella cheese over the cooked dish. Broil briefly to achieve a golden, bubbly crust. Garlic Butter Bliss: Infuse the butter with minced garlic during sautéing for a robust garlic butter flavor. Garnish with chopped fresh herbs like parsley or chives for added freshness. Thank you for supporting our site! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

Western omelet- This fluffy omelet enfolds the smoky essence of ham, the vibrant crunch of bell peppers, and the creamy richness of cheese and sauteed onions delivering a satisfying experience with each bite, with step by step instructions on how to fold a tri-fold omelet. Western Omelet Western omelets are pretty easy to make, they are loaded with bell pepper, onions and ham and cheese. They are also called farmer's omelets, Denver omelet or a Southwestern omelet. They are a hardy breakfast most love. we recommend a thick, chunky salsa , hot sauce like Tabasco or Sriracha on the side. Enjoy!~ Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Savor the delightful combination of a Western omelet, where a harmonious blend of flavors awaits within a tri-folded egg creation. The fluffy omelet enfolds the smoky essence of ham, the vibrant crunch of bell peppers, and the creamy richness of cheese, delivering a satisfying experience with each bite. To add an extra layer of deliciousness, the remaining ham, green pepper, and onions are generously sprinkled on top, creating a burst of colors and flavors that elevate this breakfast treat to new heights. Every mouthful is an adventure, leaving you yearning for more of this sumptuous delight. Perfect for sharing with your significant other. Step by Step instructions on how to fold a tri-fold omelet below along with omelet variations. You Will Need 4 Eggs 1 Small Onion (diced) 3 TSP Butter ( divided ) Farmland Diced Ham 1/2 Green Bell Pepper 1/3 cup shredded cheese (divided) salt pepper Thank you so much for supporting my site Directions In a bowl whisk eggs, salt and pepper, Add butter to frying pan , turn heat to medium and wait for butter to melt. Sauté onion and bell pepper until slightly browned (about 15 to 20 min) Stiring often. When they are as done as you like, move to another bowl and wipe hot pan with a thick paper towel, add butter again. Thank you so much for supporting my site Once your butter is melted, pour in your whisked eggs and add 1/2 of your cheese. Add sauteed onions and bell pepper, and diced ham to the top and let the edges turn solid . Once the edges of your eggs are solid all the way around, slowly slide a spatula under the eggs and fold half way, take your spatula and finish turning it over to meet the other side. Transfer to a plate, (use pan to slide onto plate,) and add the extra vegetables to the top, add your favorite salsa!~ Enjoy!~ Important Tip: Let omelet rest, on plate for 3 to 4 minutes so the insides fully cooked. Thank you so much for supporting my site Folding a tri-fold omelet is a simple process that creates a neat and compact shape. Here's a step-by-step guide on how to do it: Step 1: Prepare the omelet filling: Before you start cooking the omelet, make sure to have your desired filling ingredients ready. It could be a combination of ham, bell pepper, cheese, and any other ingredients you prefer. Step 2: Cook the omelet: In a non-stick pan, melt some butter or heat a little oil over medium heat. Pour the beaten eggs into the pan and tilt it to ensure an even spread. Cook the eggs for a minute or two until the bottom starts to set. Step 3: Add the filling: Once the omelet is partially cooked, add your chosen filling ingredients onto one side of the omelet. Leave some space around the edges to make folding easier. Step 4: Fold the omelet: Using a spatula, carefully fold one side of the omelet over the filling, covering it completely. Now, gently fold the other side over the top to create a "trifold" or "letter-fold" shape. Step 5: Slide onto a plate: After folding the omelet, slide it onto a plate, ensuring that the seam side is facing down. This helps to keep the omelet securely closed. Step 6: Optional - Top with extra ingredients: If desired, you can top the tri-fold omelet with additional ingredients like remaining ham, green pepper, and onions. Step 7: Serve and enjoy: Your tri-fold omelet is now ready to be served! Garnish it with fresh herbs or a sprinkle of cheese, and enjoy a delicious and visually appealing breakfast or brunch. Remember, practice makes perfect, so don't worry if your first attempt isn't perfect. With a little practice, you'll be folding tri-fold omelets like a pro in no time! Omelets, a versatile and delicious dish, offer a plethora of variations to suit various tastes and preferences. Here are some mouthwatering omelet variations: Veggie Lover's Omelet: Packed with a colorful array of fresh vegetables like spinach, tomatoes, mushrooms, onions, and bell peppers, this omelet bursts with natural flavors and nutrients. Cheese and Herb Omelet: A classic choice, this omelet is generously filled with your favorite cheese blend, such as cheddar, mozzarella, or feta, and sprinkled with fragrant herbs like chives, parsley, or basil. Mediterranean Omelet: Embrace the Mediterranean flavors with an omelet that features olives, sun-dried tomatoes, artichoke hearts, and crumbled feta cheese, all adding a delightful tang to your taste buds. Southwestern Omelet: Spice up your morning with this zesty omelet, containing diced jalapenos, black beans, avocado, corn, and a hint of cumin, served with a dollop of sour cream or salsa. Spanish Omelet (Tortilla Española): A Spanish delight, this omelet comprises sliced potatoes, onions, and eggs, skillfully cooked to create a hearty and satisfying meal. Protein-Packed Omelet: Ideal for fitness enthusiasts, this omelet combines grilled chicken, turkey, or lean ham with spinach and low-fat cheese for a high-protein, low-carb option. Smoked Salmon and Cream Cheese Omelet: Elevate your breakfast with the luxurious pairing of smoked salmon and velvety cream cheese, garnished with dill or capers for a delightful touch. Mushroom and Swiss Omelet: Earthy sautéed mushrooms paired with the nutty richness of Swiss cheese make for an elegant and comforting omelet choice. Bacon and Avocado Omelet: A heavenly combination of crispy bacon and creamy avocado brings a burst of flavor to this delectable omelet. Frittata: Similar to an omelet but cooked entirely in the oven, a frittata allows for endless combinations of ingredients, from ham and cheese to roasted vegetables and herbs. With these tantalizing omelet variations, the breakfast table transforms into a canvas for creativity, ensuring everyone finds their favorite flavors in this versatile and beloved dish.

 Have you ever tasted really good Colorado Green Chili made with tomatillos?  (also known as the Mexican husk tomato) This is it. The tomatillos make the green chili. In our home, the way we do it makes the green chili, then we make bean and cheese burritos. Cover each burrito with the green chili, Instant Pot, Stove Top Or Crock Pot Green Chili You Will Need 8 good pork chops 6 cups chicken broth 2 TS Onion Powder (divided) 1 TB Garlic Salt 1 ts Pepper 1 Can Fire Roasted Chili's (1 pound, 11 oz) 4 Tomatillos 2 TS Cilantro (fresh or dry) 2 TS Jalapeno's 1 Heaping TS Cumin 1 TS Garlic Powder 2 Cans Diced Tomatoes 1 8oz Can Tomato Sauce 4 TS Corn Starch 4 TS Water Share Have you ever tasted really good Colorado Green Chili made with tomatillos ? (Also known as the Mexican husk tomato) This is it. The tomatillos make the green chili. In our home, the way we do it makes the green chili, then we make bean and cheese burritos. Cover each burrito with the green chili, add lettuce, tomato, sour cream, and onions. It's simply amazing and will make your taste buds sing. We know some like it hot, add Siracha Sauce, or Red Pepper flakes to taste. This recipe is great for OAMC because you can make it in advance (don't add corn starch until you are ready to reheat) make your burritos in advance and freeze, and you have dinner on the table in about 15 min or less. Make a side of Spanish rice, and refried beans and oh my gosh~ Yep it's that good! Instant Pot Directions Dice pork chops into bite-size pieces. Mix with Onion Powder, Garlic Salt, and Pepper. Turn your Instant Pot to saute, and brown half your meat at a time. (until Golden Brown) Turn your Instant Pot off. Add 6 cups Chicken Broth and the remaining ingredients. Add your pork back to the pot, and put the lid on. Set to Sealing (not venting) Manual pressure 25 min with the instant release. When Thickening- When you take this out of the freezer Add 4 T B SP Corn Starch, to 4 TS water, The entire recipe will make 4 full qt freezer bags. Add to each bag you use. 4 TB corn starch to EACH bag. Freeze them first, and add the thickener when you are ready to use. (or it will turn spongy in the freezer. What sides go best with Green Chili?- Chees y Re-fried Beans Mexican Rice Calabacitas Jalapeno Corn Bread Guacamole Salsa, lettuce, Tomato, Onion, Cheese. Tortillas Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! Crock Pot Directions Dice pork chops into bite-size pieces. Mix with Onion Powder, Garlic Salt, and Pepper. Heat olive oil in a large skillet and brown the pork. Drain and add to Crock pot Add 6 cups Chicken Broth and the remaining ingredients. (except for cornstarch and water) Cook on low for 6-8 hours. About 20 minutes before serving, mix cornstarch and water in a small bowl until thick and add to the slow cooker. Place lid back onto the crock pot and let thicken. Stir well before serving. Note: if you are freezing half or freezing, follow the instructions above Stove Top Directions Dice pork chops into bite-size pieces. Mix with Onion Powder, Garlic Salt, and Pepper. Heat olive oil in a large pot and brown the pork. Drain Add 6 cups Chicken Broth and the remaining ingredients. (except for cornstarch and water) Bring the green chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat is very tender. Mix cornstarch and water in a small bowl until thick and add to the pot. Stir until thickened. Note: if you are freezing half or freezing, follow the instructions above How-To Video

Enjoy Tex-Mex delight with our Chicken Taco Bowl, perfect for OAMC and make-ahead meals. Customizable and delicious anytime! Perfect for meal Prep Burritos! Chicken burrito or Taco Bowls Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This recipe is a perfect fit for OAMC (freezer meals) enthusiasts. It's a breeze to prepare—simply wrap the delicious mixture in tortillas, individually package them, and stow them away in a convenient 5-gallon freezer bag for future enjoyment. Instant Pot Taco Bowls are not just easy; they're downright sensational. While I've used chicken in this rendition, feel free to introduce beef for a delightful variation. From start to finish, it's a mere 30-minute affair, making it an ideal choice for busy households. Plus, it's a kid-friendly favorite that's sure to earn rave reviews. The beauty of this dish lies in its limitless topping possibilities. Whether you prefer the classic combination of sour cream, lettuce, and avocado or wish to get creative, the sky's the limit. Serve it up in a tortilla for a handheld delight or present it in a bowl with a side of chips—the result is undeniably amazing either way, and the best part? It's 100% Kid-Friendly!~ You Will Need Servings: 4-6 Ingredients: 4 large chicken thighs (or 1 pound ground hamburger) 2 cups chicken broth 2 packages of taco seasoning 1 (15 oz) can Margaret Holmes Seasoned Pinto Beans (Drained but not rinsed) 1 (4 oz) can Green Chilies Mild (drained) 1/2 cup salsa (Pace) 1 can corn (drained) 1 1/2 cups rice 1 tsp onion powder 1 tsp garlic salt 1 tsp salt 1 tsp pepper 1 heaping TBSP cilantro 1 1/2 cups Fiesta cheese (divided) Optional: 2 TBSP chopped jalapeños for added spice Chicken Taco Bowl/burrito Toppings: Lettuce Onions Sour cream Avocado Plain Greek yogurt Fresh chopped cilantro Thank you so much for supporting my site Mexican Dishes Broccoli, Chicken, Potato Bowls Italian Shredded Chicken Restaurant Style Mexican Rice Taco Filling/Dip Mexican Chicken Casserole Great For Meal Prep: OAMC, Freezer, Bulk, Batch, Make-Ahead, and More! To turn this Tex-Mex Chicken Taco Bowl into a freezer meal, prepare the recipe as directed up to the point just before serving. Allow the mixture to cool completely. Next, portion the cooled Tex-Mex mixture into individual servings and wrap each portion tightly in tortillas. Then, wrap each filled tortilla separately in plastic wrap or aluminum foil to prevent freezer burn. Finally, place these wrapped taco portions into a large, resealable 5-gallon freezer bag, ensuring they are well-sealed. Label the bag with the date and contents, and store it in the freezer. When ready to enjoy, simply thaw a wrapped portion in the refrigerator overnight and reheat it in the microwave or oven for a quick and convenient Tex-Mex meal. Thank you so much for supporting my site How do you make Instant Pot Tex-Mex Chicken Taco Bowl? Cook the Chicken: If using frozen chicken thighs, place them in your Instant Pot with 1 1/2 cups of water. Secure the lid, set the Instant Pot to the sealing position, and pressure cook on high for 25 minutes with an instant release. Once done, remove the chicken thighs, discard the skin, and shred the meat, leaving the pieces larger. Reserve 2 cups of the chicken broth from the Instant Pot (strain and save the rest for later use, freezing if desired). Prepare the Tex-Mex Mixture: Place the shredded chicken back into the Instant Pot along with the reserved chicken broth. Add one package of taco seasoning, drained seasoned pinto beans, drained green chilies, salsa, drained corn, onion powder, garlic salt, salt, pepper, cilantro, and rice (add rice last). Pressure Cook: Secure the Instant Pot lid, ensuring it's set to the sealing position. Press the manual (or pressure cook) button and set the timer for 10 minutes. You can also use the rice setting if available. When the cooking cycle is complete, perform an instant release of pressure. Final Touches: Carefully open the Instant Pot lid and fluff the cooked rice and chicken mixture with a fork. Stir in one cup of Fiesta cheese until it's well combined. Sprinkle the remaining 1/2 cup of Fiesta cheese on top of the mixture. Serve Your Tex-Mex Chicken Taco Bowl: You can serve this Tex-Mex delight in a bowl, topped with your choice of lettuce, onions, sour cream, avocado, Greek yogurt, and fresh chopped cilantro. Alternatively, you can enjoy it as a burrito filling, wrapped in tortillas with your favorite toppings. Enjoy your quick and easy Instant Pot Tex-Mex Chicken Taco Bowl – a delicious and satisfying meal! Thank you so much for supporting my site How do you make Stove Top Tex-Mex Chicken Taco Bowl? Cook the Protein: If using chicken thighs, season them with one package of taco seasoning. In a large skillet, cook the chicken thighs until they are fully cooked and no longer pink in the center. Remove them from the skillet, shred the chicken using forks, and set it aside. If using ground hamburger , cook it in a skillet until it's browned and fully cooked. Drain any excess fat and set it aside. Prepare the Tex-Mex Mixture: In the same skillet, add the drained pinto beans, drained green chilies, salsa, drained corn, onion powder, garlic salt, salt, pepper, cilantro, and rice. If you want to make it spicy, add the chopped jalapeños at this stage. Pour in the chicken broth and stir everything together. Simmer on Stovetop: Cover the skillet with a lid and simmer the mixture over medium heat. Cook for about 15-20 minutes, or until the rice is tender and has absorbed the liquid, stirring occasionally to prevent sticking. If needed, add a bit more chicken broth or water if the mixture becomes too dry. Final Touches: Once the rice is cooked and the mixture is heated through, stir in one cup of Fiesta cheese until it's melted and well combined. Sprinkle the remaining 1/2 cup of Fiesta cheese on top. Serve Your Tex-Mex Chicken Taco Bowl: You can serve this Tex-Mex delight in a bowl, topped with your choice of lettuce, onions, sour cream, avocado, Greek yogurt, and fresh chopped cilantro. Alternatively, you can enjoy it as a burrito filling, wrapped in tortillas with your favorite toppings. Enjoy your family-friendly homemade stovetop Tex-Mex Chicken Taco Bowl! Thank you so much for supporting my site Variations of Tex-Mex Chicken Taco Bowl? Chili Con Queso Bowl: Make it extra cheesy by adding a velvety cheese sauce on top. Serve with tortilla chips for dipping. BBQ Tex-Mex Bowl: Instead of taco seasoning, season the meat with your favorite BBQ rub. Top with BBQ sauce and coleslaw for a BBQ twist. Creamy Tex-Mex Bowl: Create a creamy Tex-Mex bowl by adding a dollop of sour cream or Greek yogurt. Drizzle with a creamy cilantro-lime dressing for extra flavor. Tex-Mex Fajita Bowl: Marinate thinly sliced chicken or beef in fajita seasoning and stir-fry with bell peppers and onions. Serve the Tex-Mex mixture with rice and top with salsa and guacamole. Tex-Mex Breakfast Bowl: Turn it into a hearty breakfast by serving it with scrambled eggs and a sprinkle of crumbled breakfast sausage or chorizo. Add diced tomatoes and sautéed onions for extra breakfast flair. Taco Salad Bowl: Serve the Tex-Mex mixture over a bed of fresh lettuce and top with crushed tortilla chips for a taco salad variation. Drizzle with your favorite salad dressing. Chipotle-Inspired Bowl: Create a smoky Chipotle-inspired bowl by adding chipotle chili powder and adobo sauce for a spicy, smoky kick. Top with chopped cilantro and lime wedges. Crispy Tex-Mex Chimichanga Bowl: Roll the Tex-Mex mixture in flour tortillas and deep-fry them to make chimichangas. Serve the chimichangas over a bed of rice and top with enchilada sauce and melted cheese. Feel free to mix and match ingredients and seasonings to create your own unique Tex-Mex bowl variation based on your taste preferences and available ingredients. Enjoy experimenting!

The best quick and easy chicken stir-fry recipe with ramen, packed with fresh veggies and a savory-sweet sauce. Perfect for a customizable weeknight dinner! General Tso Chicken Ramen Stir Fry This easy General Tso Chicken Ramen Stir Fry recipe is loaded with fresh veggies and has the most delicious sauce made with TSO, soy sauce, and ground ginger! This healthy recipe will wow your family with its amazing flavor! Serve over Beef Top Ramen for the ultimate Chinese dish! Make sure to try my Stir-Fried Broccoli and our Pork Belly/Salt Pork Stir-fry too! General Tso Chicken Ramen Stir Fry Ingredients General Tso Chicken Ramen Stir Fry Chicken 2 boneless, skinless chicken thighs, cut into bite-sized pieces Salt and pepper, to taste Noodles 2 packages instant ramen noodles (discard or save the seasoning packets for another use) Vegetables 1 large onion, halved and thickly sliced 2 cups mixed vegetables, such as: Broccoli florets Cauliflower florets Red bell pepper, diced Carrots, diced (lightly cooked until just tender) Snap peas Mushrooms Spinach Baby corn Water chestnuts General Tso Stir-Fry Sauce 3 tablespoons soy sauce 4 tablespoons oyster sauce 4 tablespoons hoisin sauce 4 teaspoons brown sugar ½ teaspoon dried ginger 1½ teaspoons cornstarch 4 tablespoons water For Cooking 3 tablespoons sesame oil (or vegetable oil) Optional Garnishes 1 tablespoon sesame seeds Sliced green onions Chili flakes, to taste Chinese Recipes Chinese Honey, Garlic Chicken Shrimp Vegetable Stir Fry Crab Sushi Beef & Broccoli Hot and Sour Soup Chinese Pork Fried Rice Restaurant Style Crab Casserole Egg Foo Young Sauce Egg Foo Yung How to make General Tso Chicken Ramen Stir Fry Instructions Step 1: Cook the Ramen Bring a pot of water to a boil and cook the ramen noodles according to the package directions, without the seasoning packets. Drain well and set aside. Step 2: Make the Sauce In a small bowl, whisk together: Soy sauce Oyster sauce Hoisin sauce Brown sugar Dried ginger If you'd like a thicker sauce, whisk the cornstarch with the water until smooth, then stir it into the sauce mixture. Set aside. Step 3: Cook the Chicken Heat the sesame oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then add it to the hot pan. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to a plate and set aside. Step 4: Cook the Vegetables Using the same skillet, add a little more oil if needed. Add the onions and your mixed vegetables. Stir-fry for 4–5 minutes, or until they're crisp-tender. Stir in the garlic and cook for about 30 seconds, just until fragrant. Step 5: Bring It All Together Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring until everything is evenly coated. Add the cooked ramen noodles and gently toss until the noodles are coated in the sauce and heated through. Step 6: Garnish & Serve Divide the stir-fry between serving bowls. Sprinkle with sesame seeds, sliced green onions, and a pinch of chili flakes, if desired. Serve hot and enjoy! Connie's Tips Use whatever vegetables you have on hand—this recipe is perfect for cleaning out the refrigerator! For the best texture, don't overcook the vegetables. They should still have a little bite. Want it spicy? Add extra chili flakes or a drizzle of sriracha. Leftovers reheat beautifully for lunch the next day. How to store and re-heat General Tso Chicken Ramen Stir Fry Storage Store any leftover General Tso Chicken Ramen Stir Fry in an airtight container in the refrigerator for up to 3 days. For the best texture, allow the stir-fry to cool completely before storing. This helps keep the noodles from becoming overly soft. Reheating For the best results, reheat the stir-fry in a skillet over medium heat with a splash of water or chicken broth. Stir occasionally until heated through. To microwave, place the stir-fry in a microwave-safe dish, add a splash of water or broth, cover loosely, and heat in 30-second intervals, stirring between each interval until hot. Can you Freeze it? Freezing is not recommended, as the ramen noodles can become very soft and the vegetables may lose their texture when thawed. This dish is best enjoyed fresh or within a few days of making it. Tips for the Perfect Stir-Fry: Connie's Tips 🥢 Prep Everything First Stir-frying cooks quickly, so have all your ingredients chopped, measured, and ready to go before you turn on the heat. 🔥 Cook Over High Heat A hot skillet or wok helps the chicken brown beautifully while keeping the vegetables crisp-tender. 🍗 Don't Overcrowd the Pan Cooking too much at once can cause the ingredients to steam instead of sear. If needed, cook in batches for the best results. 🛢️ Use the Right Oil Sesame oil adds great flavor, while vegetable or peanut oil are excellent choices for high-heat cooking. 🥦 Cut Vegetables Evenly Cut your vegetables into similar-sized pieces so they cook evenly and stay crisp-tender. 🥣 Add the Sauce at the End Once the chicken and vegetables are cooked, pour in the sauce and let it simmer for 1–2 minutes. This allows the sauce to thicken slightly and coat every bite. 🍜 Don't Overcook the Ramen Cook the ramen noodles just until tender. Since they'll continue cooking in the skillet, slightly undercooking them helps prevent mushy noodles. 👩🍳 Taste Before Serving Give your stir-fry one final taste before serving. Add a little extra soy sauce for more savory flavor or chili flakes if you'd like a little heat. 🥕 Make It Your Own This recipe is a great way to use vegetables you already have on hand. Broccoli, carrots, mushrooms, snap peas, baby corn, spinach, zucchini, and water chestnuts all work well.