Easy Skillet Chicken & Riced Cauliflower Recipe | Green Giant®

One-pan, no mess and full of flavor. A delicious, low-carb skillet dinner that’s on your table in 30 minutes. We think that’s a perfect weeknight meal.

Source: Easy Skillet Chicken & Riced Cauliflower Recipe | Green Giant®

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Shrimp Ceviche Recipe which is cooked first not raw as in traditional Ceviche…

Two notes from me “OnlineGranny Sharon” I don’t care for cilantro so I would use fresh Italian or regular parsley in its place.  And I may have tasted the serrano chiles but can’t remember if they are hot. Grandson a culinary graduate used either the serrano or Polano in a dish he created. All I remember is the chili he used in the recipe had the most amazing flavor. I for one do not care for very hot foods so I would probably opt for the Jalapeno pepper which I think is definitely on the mild side. I enjoy them when making my omelets.

To retain the flavor without the mouth-scorching fire, be sure to remove the seeds and interior ribs from a chile before cooking it.

Serrano vs poblano
The serrano pepper is similar to the jalapeño in its look, but this pepper is much hotter. On the Scoville heat index, the serrano pepper can be between 10,000 and 25,000. This pepper is usually small (around 2 inches) and green in color. As a rule of thumb, the smaller the serrano pepper, the hotter it will taste
The relatively mild poblano weighs in at about 1,500 SCU, while the superhot habañero has a whopping 250,000 SCUs or more. If you want the flavor without the mouth-scorching fire, remove the seeds and interior ribs from a chile before cooking it.
SERRANO PEPPER. It has just a little more kick than a jalapeño: 10,000 to 20,000 Scoville units. Not bad at all. You can also put some chipotle peppers in this category; a chipotle is really just a jalapeño that has been dried and treated.

Scoville Units as compared with a score of 2,500–5,000 for the jalapeno pepper. Ok, so the ones I had must have been on the milder side for sure.

Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it. This recipe originally appeared on Emeril Green, Emeril Lagasse’s cooking show on Planet Green. Lagasse has his own brand of frozen wild American shrimp, which meet strict U.S. environmental standards. The shrimp taste sweet and “they just smell like the sea,” according to Emeril. Serve this with tostones (fried plantain chips) or tortilla chips. (Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.)

Source: Shrimp Ceviche Recipe

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