1. Start with Old El Paso Stand 'N Stuff Taco shells. I recommend warming them for a few seconds in the oven or microwave. You will be surprised just how of a difference this makes.
We had this for diner last night and it was absolutely amazing!
From Heartland Cooking
The classic combination might be spaghetti and meatballs, topped with a scarlet tomato sauce, but Kung Pao Spaghetti shows just how versatile those noodles can be! The spaghetti is just as tender as ever, but now it's coated in a savory, spicy, and tangy sauce, with the heady aroma of garlic infusing each bite. Kung Pao Spaghetti brings the meatiness with sautéed bites of chicken and the crunch with roasted peanuts. This is a dish designed to shake up your pasta night dinners without adding more to your schedule! The only thing it adds to is your amazing night in!
In a large pot of boiling salted water, cook the spaghetti according to the package directions.
Drain the pasta.
In a large skillet over medium-high heat, heat the vegetable oil.
Season the chicken with salt and pepper.
Add the chicken to the skillet and cook, stirring occasionally, until golden and cooked through, for about 6-8 minutes.
Transfer the chicken from the skillet.
Stir the garlic into the skillet and cook until fragrant, about 1 minute.
Stir in the cornstarch until evenly incorporated.
Add the soy sauce, chicken broth, sweet chili sauce, sriracha, and rice wine vinegar and whisk until combined.
Simmer the sauce mixture until reduced slightly, about 1-2 minutes.
Add the cooked pasta, chicken, peanuts, and scallions, and toss until everything is completely coated.
Serve.
Check Out:
As I have noted many times, when it comes down to food here in Louisiana the general rule is: fry it up to a crisp and season the heck out of it.
It should be noted that the fact that I really enjoyed this dish really came as a surprise to me due to the fact that the main ingredient in this dish is Boudin, a rich Cajun sausage, which I generally don't care for. However, the combination of the Boudin and the cheese (and other ingredients) fused together to form a delightful taste sensation.
I highly recommend trying out this recipe to create your own Cajun/Asian appetizer platter:
From Food Network
Ingredients
Being Christmas time I find my taste buds craving a savory bowl of Posole which is spicy pork and hominy soup that can be garnished with lime wedges, green onion, cilantro, and tortilla shells or chips, cabbage, or radish slices.
When it's cold outside nothing will warm you up like a steaming bowl of Posole!
Here are couple of recipes for Posole to add a southwestern flavor to your holiday:
Traditional Posole
INGREDIENTS
