Sentences with phrase «scallions over»

Pour the liquid mixture and scallions over the couscous, and cover.

Sprinkle the garlic and scallions over the zucchini.

Saute the onion and white scallions over medium - high heat until soft, 5 minutes.

Grill scallions over direct heat, lightly brushing them with some of the glaze and turning frequently so the glaze doesn't burn, until tender - crisp and with a few char marks, 2 to 3 minutes total.

Now add all the garnishes: Top chilaquiles with remaining chicken and corn, then scatter sliced scallions over.

Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8 — 10 minutes.

Sprinkle the sliced scallions over the top of the entire dish and serve.

Grill scallions over direct heat, lightly brushing them with some of the glaze and turning frequently so the glaze doesn't burn, until tender - crisp and with a few char marks, 2 to 3 minutes total.

Sprinkle scallions over eggs and stir to incorporate.

Sprinkle the garlic and scallions over the zucchini.

Sometimes I will even just simmer some thai curry paste, coconut milk, broth and chopped cilantro stems, then throw in a handful of noodles, chop some additional cilantro and scallion over top and make really fast «laksa».

Not exact matches

Then we make a sauce to pour over the chicken (that's why we need the chicken to be super crispy) with ginger, garlic, scallions, fermented chili paste, soy sauce, agave nectar, rice wine vinegar, a touch of sesame oil, and black garlic.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

Very good... And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds.

Set a frying pan over medium heat, add a splash of oil and the chopped scallions.

Put pork, remaining scallions and barbecue sauce in a large nonstick skillet and warm over low heat.

Add the scallions and cook over low heat for about eight minutes, until they are meltingly soft.

In a large saucepan, sauté garlic, celery, carrots and scallions for 3 - 5 minutes in oil over medium heat

Heat 2 tablespoons butter over medium heat, add the scallions and sauté until softened, 2 minutes.

Mason Jar Instant Ramen Zoodles from Strictly Delicious (choose coconut oil) Chicken Zoodle Faux Pho from Eat Heal Thrive Chicken Piccata with Zucchini Noodles from Strictly Delicious Ginger Scallion Chicken with Cold Zucchini Noodles from Fresh Tart One Pot Chicken Zoodle Stir - Fry from Strictly Delicious «Cheesy» Chicken Pasta with Butternut Sauce from Sweet Potatoes and Social Change «Cheesy» Chicken and Green Zoodles from The Castaway Kitchen (omit ghee) Chicken, Kale and Butternut Squash Noodle Soup from Strictly Delicious Bolognese Sauce with Chicken Livers and Zoodles from Healing Family Eats Turkey and Cavolo Nero Cabbage Meatballs over Zucchini Nooodles from Comfort Bites Spaghetti with Basil Avocado Sauce & Grilled Chicken from Livin'the Crunchy Life Fragrant Herb and Coconut Chicken Soup from Comfort Bites

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Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions.

Remove from heat and serve over white or brown rice topped with sliced scallions.

I originally made these potatoes to go with the Eggs Benedict over Cheddar Scallion Waffles with Crispy Chorizo, Smashed Avocado, and Green Chile Hollandaise I made for a Southwestern themed brunch.

To serve your stir - fry: Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter • Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves • Serve with lime wedges

Place the buns sprayed side down over hot coals ever so briefly, just enough to achieve a light toasting then paint the buns with the teriyaki wasabi aioli, dust the now teriyaki portobello burgers with chopped chives or scallions, and sprinkle with poppy seeds:

Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

Tear off a section or two of scallion equal to the length of your filling strip and arrange over basil.

In a heavy skillet, heat the avocado oil until very hot (over 500 degrees F.) and thoroughly brown the beef, pork, and scallions.

Pour the negi - yaki sauce over the tofu, spooning the peppers and scallions on top of the tofu.

Add the scallions and tomatoes; continue to cook over medium - high heat for 4 to 5 minutes, or until the tomatoes have softened and everything is well heated through.

;) I'm thinking it would be amazing to use as a topping over a baked sweet potato, sling with a dollop of Greek yogurt and a sprinkling of scallions or chives!

Infused with scallions, fresh cilantro and gooey raisins, then served over brown rice (or quinoa!)

Add the white parts of the scallions and the garlic, and sauté over medium - low heat until just turning golden.

Drain the scallions in a colander set over a heatproof bowl; reserve 2 tablespoons of the scallion oil.

Add the scallions and fry over high heat, stirring frequently, until golden and crisp, about 4 minutes.

Plate up the grilled vegetables, and toss over the raw asparagus / scallion salad, with a handful of baby arugula and chopped cherry tomatoes.

Fold eggs and scallions with a spatula for 1 minute, over medium heat.

3While pasta cooks, heat 3 tablespoons olive oil in a 12 - inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.

Unable to eat pasta tried this over salmon after adding some chopped scallions.

Sprinkle with scallions and serve over steamed brown rice, whole wheat couscous, or toast.

Scatter the scallions and cilantro all over the top and gently mix them in so some are on top and some are mixed throughout the dish.

Serve over steamed rice and garnish with remaining scallions.

In a medium nonstick skillet, saute garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

If you want more vegetarian skillet recipes for busy weeknights, head on over to my 30 - Minute Vegetarian Skillet Enchiladas and my Mushroom Sesame Quinoa With Scallions.

Served it over white rice with scallions, cheddar and sour cream, with homemade maple corn bread (King Arthur recipe)- delicious!!!

Serve chicken mixture over rice; sprinkle with scallions and cilantro, if desired.

Spoon some leftover chili over them, followed by shredded vegan cheddar or nacho cheese and sliced scallion and / or sliced or minced jalapeños.

Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).