Make Women Life Better: Jimanca Salad

How to make Dark Muscovado Sugar Pound Cake

Pound cake is a classic dessert and there is something comforting about its buttery, sweet simplicity. This recipe yields a dense, soft crumb and features the deep, rich flavor of dark muscovado sugar. The molasses-rich sugar lends color and flavor to an otherwise simple cake. Enjoy on its own, or perhaps with fruit compote on the side.

How to Make Yellow Cupcakes

This is a classic, moist yellow cake in mini form. These yellow cupcakes work wonderfully with many different frostings of your choice – vanilla, chocolate, espresso, raspberry – you name it.

How to do Boston Cream Pie Cupcakes

Just like the famous dessert these are named for, Boston Cream Pie Cupcakes are comprised of yellow cake, pastry cream filling and dark chocolate glaze.

How to Make the Crunchiest, Creamiest Cannoli

Always keep the dough covered when you are not working with it to keep it moist and pliable, the secret to blistered, crispy shells.

Showing posts with label Jimanca Salad. Show all posts

Thursday, March 6, 2014

How to make Fiesta Chicken Tacos with Mango and Jicama Salad

6:40 AM

James Are

Fiesta Chicken Tacos with mango and Jimaca Salad

Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal

Ingredients

3/4 cup (3-inch) julience-cut peeled jicama
1/2 cup sliced peeled ripe mango
1/4 cup presliced red onion
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 + 1/2 teaspoon chopped fresh cilantro
1/4 teaspoon salt
Dash of black pepper

Tacos:

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground chipotle chile pepper
1 cup presliced red bell pepper
1 cup presliced red onion
1/4 teaspoon salt
8 (6-inch) corn torlillas
1 cup mixed salad greens

Instruction

To prepare salad, combine first 8 ingredients.
To prepare tacos, heat 2 teaspoon oil in a large nonstick skillet over medium high heat. Sprinkle chichken evenly with chili powder, cumin and chipotle pepper. Add chicken mixture to pan; saute 3 minutes. Remove from pan.
Heat remaining 1 teaspoon oil in pain. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
Heat tortillas according to package directions. Arrange 2 tablespoon mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each torilla; fold over

Note:

Try this with a side of chipotle refritos.

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