Black pepper has a savory past
Black pepper was once so rare it was considered as precious as gold and used as currency. Known as “King of the Spices,” black pepper is the top-selling spice in America.
Black Pepper | Tasty Recipes from Recipe Wizards
Black pepper was once so rare it was considered as precious as gold and used as currency. Known as “King of the Spices,” black pepper is the top-selling spice in America.
Fish is a good choice for a quick meal, and preparing the dill sauce from the pan juices (rather than using a stock) will really save you time.
This is a great sauce for poultry or pork.
Choose a good quality beer for the batter. This also can be made with strips of cod or halibut.
This fast and easy take on pasta salad starts with a traditional base of pasta and diced vegetables.
Prep time: 40 minutes
Cook time: 5 minutes
Serves 4
Thai-style chicken wraps are an exotic all-in-one, a handheld meal that contains protein, salad and starch rolled up into a neat package that’s perfect for outdoor dining.
For a picnic, you can refrigerate the wraps and serve them cold. Skip the salsa to make for easy packing, or serve it in disposable cups.
INGREDIENTS
For the salsa:
1 small mango, peeled and diced
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon lime juice
For the wraps:
1 1/2 tablespoons toasted sesame oil
3 cups shredded Napa cabbage
1 cup shredded carrots
3/4 cup sliced scallions
3/4 cup lightly salted peanuts, coarsely chopped
2 tablespoons lime juice
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
2 cups shredded cooked chicken
1/2 cup coarsely chopped fresh mint
4 burrito-size (large) flour tortillas
1/4 cup purchased peanut sauce
INSTRUCTIONS
To make the salsa, in a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve.
To make the wraps, heat the sesame oil in a large skillet over medium-high. Add cabbage and carrots and sauté until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then sauté until the mixture is heated through, about 2 minutes longer.
Remove the pan from the heat and stir in the chicken and mint.
Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave-safe plate, seam-side down.
Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350-degree oven for about 5 minutes. Serve with the mango salsa.
Per serving: 407 cal.; 33 g pro.; 39 g carb.; 14 g fat (3 sat.); 66 mg chol.; 1,030 mg sod.; 4 g fiber; 30 percent calories from fat.