https://www.recipetineats.com/vietnamese-chicken-salad/
Made this for NYE without chicken (we had grilled chicken on the side) but could be a great summer meal as intended with shredded chicken in it.
My only modifications were:
This was very good!!
Pre-heated oven to 375.
Started with 1 lb (cleaned, trimmed) chanterelle. I cleaned them under cold water and then dried them with towels, cut them into 1/2" to 1" pieces.
With pan on 8, dry-cooked them, pouring off water ever 3-4 minutes until all water was gone (about 8 minutes).
Added ~2 tbsp butter cut into small cubes, a pinch salt, and 2 minced garlic cloves. Cooked on 4 for about 5 minutes until browned a bit. Added the leaves from 2 springs of thyme at the end.
Meanwhile, combined 7 eggs, 1/4 cup heavy cream + 3/4 cup whole milk, 1/2 tsp salt, black pepper, and 1 cup grated sharp cheddar.
Added in mushroom mixture.
Poured into pie dish (I didn't pre-grease it and it was fine). Cooked 30 min, then grated a bit of parm on top and broiled for a few more minutes.
Delicious!!
I think we made this: https://www.indianhealthyrecipes.com/hariyali-chicken-green-chicken/
It was good, but let's try it again to finalize.
This was very good!
Here it is. We used 2 packages (16 oz) of mushrooms. other than that we did it to the directions.
an easy regular for us. Here is the recipe. We usually add chicken sausage as well.
Made this with Matt. Very delicious!
http://www.littlejapanmama.com/2011/10/okonomiyaki-recipe-with-endless.html
We actually made this one:
http://www.littlejapanmama.com/2012/02/shrimp-okonomiyaki-recipe-with-prawns.html
Recipe here: https://www.teaforturmeric.com/fish-tikka/#recipe
Quick to prep. I used 1 tsp chili powder ... maybe halve that. Maybe find a different marinate recipe? It had a nice bright flavor, but never got any char.
Did 8 min, turning the sheet pan around at 4 min. The very thick pieces needed 1-2 more min each.
