CraveToCook

White Wine Chicken and Mushrooms Ingredients: 2 Chicken Breasts Cup Sliced Mushrooms ... Cup White Wine Cup Heavy cream 1 Cup Sliced Baby Carrots 4 Fingerling Potatoes, Quartered 1 Tsp Goya Adobo Seasoning Directions: Season chicken with adobo. Pre heat 10.5 skillet on medium high for 3 minutes. When water beads up and dances around the pan is ready. Add chicken and put lid on ajar. Cook for 5 minutes. Flip chicken and add the potatoes, carrots. Return lid to skillet ajar and then cook an additional 4 min. Add the wine and cream and mushrooms and cook for 3 more minutes with the Redi Temp valve closed on medium temperature. Take off heat and let it rest for a few minutes. Ready to serve.

Here are our simple step by step photos of how to peel an avocado. Slice it in half lengthwise, pull out the seed with a knife, cut each half in 2 or 3 slices and then peel the skin off. Then, make guacamole! :)

Super-Easy Shrimp Stir-fry Ingredients: 1 lb shrimp, peeled and deveined 1 Tbsp olive oil... sea salt and fresh ground black pepper, to taste 2 med-large, crisp zucchini, chopped 1 red bell pepper, sliced 1 yellow bell pepper, sliced Stir-Fry Sauce: 1/4 cup low sodium soy sauce1 Tbsp raw honey 2 cloves fresh garlic, grated 1" fresh nob ginger, peeled and grated 1 tsp chili flakes (optional) 1 Tbsp sesame seeds Instructions In a small bowl, whisk together all sauce ingredients. Heat oil in a large skillet medium heat. Add in the shrimp then cook, stirring occasionally until cooked through, about 3-4 minutes. Stir in the veggies and cook for 2-3 minutes more. Pour your sauce over top and stir to coat the shrimp and veggies. Serve immediately over brown rice.

Chicken Tacos with Homemade Chile Sauce Culinary Tools: 2-quart Saucepan 8-inch Skillet with Cover... 3-quart Mixing Bowl 5-quart Mixing Bowl Bamboo Cutting Board Santoku Knife Salad Ingredients: 2 cups green cabbage, shredded cup cilantro, finely chopped 1 lime, freshly squeezed 1 teaspoon honey cup light mayonnaise Sauce Ingredients: 2 tomatoes árbol chiles 3 cloves garlic, minced Salt and black pepper to taste Chicken Taco Ingredients: 2 pounds chicken breasts 2 tablespoons mustard 1 teaspoon olive oil 1 teaspoon garlic, minced Corn tortillas Salt and black pepper to taste Salad Procedure: In the 3-quart Mixing Bowl, add all salad ingredients. Stir well and refrigerate. Sauce Procedure: In the 2-quart Saucepan add tomatoes, chiles, garlic and 2 cups of water. Cook at medium-high heat for 10 minutes. Add tomatoes, chile and garlic to the blender, with salt and pepper to taste. Add 1 cup of the water where you cooked them, and blend for 4 minutes. Chicken Procedure: In the 5-quart Mixing Bowl, place chicken breasts and season with mustard, salt and pepper to taste, olive oil and garlic. Let marinate for 30 minutes. Preheat the 8-inch Skillet at medium-high heat for 3 minutes. Add chicken, and with the cover ajar, let it cook for 5 minutes. Flip chicken, and let it cook for 7 more minutes, with the cover ajar. Build tacos with the tortillas, chicken slices, salad and sauce. Serve.