i am stuck with what to make for tea at night time with the warm weather and am sick of making the same things all the time any ideas would come in handy please help?
Put plain yoghurt I teasp ginger paste and I teaspoon garlic paste and I desertspoon curry powder into a bowl - put in diced chicken or lamb and marinade for at least 2 hours (overnight in fridge).
Then put on skewers and grill.
Serve in pitts bread with salad and mint raita.
Easy mint raita - palin yoghurt with a teaspoon mint sauce stirred in.
1 package (9 ounces) white corn tortillas (12 total)
Lime wedges for garnish, optional
Directions
1. In large nonstick skillet, heat oil over medium-high heat. Add chorizo
and chicken; cook for 3 minutes. Add zucchini, squash, chili powder, salt and cayenne; stir to combine. Add sour cream and reduce heat to medium; cook for 5 to 8 minutes longer or until zucchini is tender and sauce has reduced.
2. Peel and remove pit from avocado. In a bowl, mash avocado with fork. Stir in salsa and lime juice. Heat tortillas according to package directions. Serve chicken mixture wrapped in tortillas with avocado salsa on the side. If desired, garnish with lime wedges.
or how about a cherrie smoothie. u need a blender, cherries as much as u want strawberries mangos, any types of fruit u have. blend it with ice and milk. and there goes ur smoothie i make it every day and it tastes really goooooooooooood.
Answers & Comments
Verified answer
Put plain yoghurt I teasp ginger paste and I teaspoon garlic paste and I desertspoon curry powder into a bowl - put in diced chicken or lamb and marinade for at least 2 hours (overnight in fridge).
Then put on skewers and grill.
Serve in pitts bread with salad and mint raita.
Easy mint raita - palin yoghurt with a teaspoon mint sauce stirred in.
Chicken Soft Tacos
1 tablespoon extra-virgin olive oil
2 chorizo sausages, cut into 1/2-inch pieces
1 pound ground chicken
2 small zucchini, chopped
1 small yellow squash, chopped
1 tablespoon hot chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup sour cream
1 ripe avocado
3 tablespoons bottled salsa
1 tablespoon lime juice
1 package (9 ounces) white corn tortillas (12 total)
Lime wedges for garnish, optional
Directions
1. In large nonstick skillet, heat oil over medium-high heat. Add chorizo
and chicken; cook for 3 minutes. Add zucchini, squash, chili powder, salt and cayenne; stir to combine. Add sour cream and reduce heat to medium; cook for 5 to 8 minutes longer or until zucchini is tender and sauce has reduced.
2. Peel and remove pit from avocado. In a bowl, mash avocado with fork. Stir in salsa and lime juice. Heat tortillas according to package directions. Serve chicken mixture wrapped in tortillas with avocado salsa on the side. If desired, garnish with lime wedges.
12 Tacos
Serving Suggestions
Corn on the cob
sweet fruit dip
4 ounces PHILADELPHIA Cream Cheese, softened
1 cup whole berry cranberry sauce
1 cup thawed COOL WHIP Whipped Topping
2. Cooking Directions
Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.
Refrigerate at least 1 hour or until ready to serve.
Serve with strawberries, red and green grapes, pineapple, kiwi or pears, cut into bite-sized pieces for dipping.
Yield: 16 servings
wat type of tea do u make, did u try:
white tea
black tea
oolong tea
green tea
herbal tea
or how about a cherrie smoothie. u need a blender, cherries as much as u want strawberries mangos, any types of fruit u have. blend it with ice and milk. and there goes ur smoothie i make it every day and it tastes really goooooooooooood.