fresh cilantro

Thai Chicken Spring Rolls are a light and tasty dinner for a warm summer night, but the real star of this recipe is the "peanut" sauce. It's a Thai-inspired almond butter based sauce that mimics peanut sauce. You'll want to put it on all the things.

Thai Chicken Spring Rolls with Spicy "Peanut" Sauce

chicken breasts or thighs

Tablespoons avocado oil

Tablespoons coconut sugar

limes

1-inch knob of fresh ginger, finely grated with a Microplane

fish sauce

sambal oelek or Asian chili paste

cilantro

almond butter or other nut butter

lime juice,

water

cilantro,

sesame oil

teaspoons rice vinegar

honey

garlic, pressed

ginger,

chili powder jalapeno pepper

carrots

broccoli

green onions

Napa cabbage leaves, cut in half and sliced thinly

lime

salt

avocado olive oil

spring roll wrappers

basil

mint

Asian chili paste

Put the chicken in a large zip top...

Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.

To make the sauce, put all of the...

To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.

To make the salad filling, put the carrots,...

To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.

When it's time to make the spring rolls,...

When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.

Fill a large shallow bowl or dish with...

Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.

To assemble the spring rolls, soak each spring...

To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.

Swirl some Asian chili paste or sriracha into...

Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

This recipe is slightly adapted from Emeril's spin on rogan josh, a dish traditionally made with lamb.

Slow Cooker Indian Beef

Tablespoons coriander

cumin

black pepper

beef stew meat

small-diced onion, divided (about 1 large onion)

Tablespoons ginger

arrowroot powder (see note)

Tablespoons coconut oil

or 2 seeded and chopped serrano or jalapeno chiles

cinnamon stick

bay leaf

cardamom pods

cloves

garam masala (see note)

beef stock

Tablespoons chopped fresh mint leaves

Tablespoons chopped fresh cilantro leaves

Steamed basmati or jasmine rice,

In a medium bowl, combine the coriander, cumin,...

In a medium bowl, combine the coriander, cumin, black pepper, and 1 teaspoon of the salt.

Add the beef, 1 cup of onion, and...

Add the beef, 1 cup of onion, and 1 tablespoon of minced ginger and toss to coat. Allow meat to marinate at room temperature for an hour. (Or marinate, chilled, for at least 4 hours.)

Place the arrowroot powder in another medium bowl....

Place the arrowroot powder in another medium bowl. Remove the beef from the marinade and shake off most of the onion into the slow cooker as you transfer the beef to the arrowroot powder. Lightly dredge the beef in the powder, and place the remaining onion from the beef bowl into a 4 or 6 quart slow cooker.

Heat 2 tablespoons of the oil in a...

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. (Medium heat if using butter.) Add the beef to the skillet in three batches, cooking, and turning occasionally, until well browned on all sides. The meat does not need to cook all the way through. Add 2 tablespoons of oil with each new batch of beef.

Transfer beef to a paper towel-lined plate to...

Transfer beef to a paper towel-lined plate to drain. Transfer the browned beef to the slow cooker.

Wipe the pan clean with a paper towel,...

Wipe the pan clean with a paper towel, if needed. Add 1 1/2 teaspoons of oil to the skillet and heat over medium-high heat. Add the chiles, cinnamon stick, bay leaf, and remaining 1 tablespoon ginger; saute for 20 seconds, then add the remaining diced onion. Saute for 30 seconds, then transfer the spice-onion mixture to the slow cooker.

Add the remaining 1 1/2 teaspoons of oil...

Add the remaining 1 1/2 teaspoons of oil to the pan along with the cardamom and cloves and saute until aromatic, about 30 seconds. Wrap the cardamom and cloves in a small piece of cheesecloth and secure like a pouch with a piece of kitchen twine. (See note)

Add spice pouch, garam masala, beef stock, and...

Add spice pouch, garam masala, beef stock, and the remaining 2 1/2 teaspoons salt to the slow cooker. Cover the slow cooker and cook on high for 3 to 3 1/2 hours. Stir beef once halfway through cooking.

During the last 10 minutes, stir in the...

During the last 10 minutes, stir in the yogurt. Right before serving, remove the bay leaf cinnamon stick, and pouch and stir in the herbs. Serve with rice and garnish with almonds if desired.

This is a southwest version of our favorite chicken soup for Instant Pot! We loved it with a splash of cream, but you can keep it dairy free if you like.

Creamy Southwest Chicken Soup for Instant Pot

Tablespoons of ghee or avocado oil

chicken breasts

onion,

carrots,

celery stalks, diced

bell peppers (any color), diced

green chiles

chicken broth

sea salt

almond milk

heavy cream (optional -- you can use more almond milk

Tablespoons lime

Sliced avocado and hot sauce,

Turn your Instant Pot on to the Saute...

Turn your Instant Pot on to the Saute mode. When it beeps, add the ghee/oil to the pot.

Sprinkle 1 teaspoon of the SPF seasoning on...

Sprinkle 1 teaspoon of the SPF seasoning on the chicken. Add the chicken to the pot and let it sit, undisturbed for 3-4 minutes, flip and sear the other side until golden brown. You don't have to cook them all the way through. Remove the chicken from the pot and set aside.

Add the onion, carrots, celery, and bell peppers...

Add the onion, carrots, celery, and bell peppers to the pot. Cook, stirring to scrape up any bits the chicken left behind. Put the chicken back in the pot with the green chiles, chicken broth, 1 Tablespoon of SPF seasoning, and 1/2 teaspoon of salt. Put the lid on the pot and seal, making sure the vent it set to "sealing".

Cancel the Saute setting and set the Instant...

Cancel the Saute setting and set the Instant Pot to Manual mode for 20 minutes. Let the steam naturally release for 5 minutes, and then flip the vent switch to finish releasing the steam manually.

When the lid unlocks, remove it. Remove the...

When the lid unlocks, remove it. Remove the chicken, shred it, and stir it back into the pot.

Stir in the almond milk, cream (if using),...

Stir in the almond milk, cream (if using), lime juice, and cilantro. Let it sit for 5 minutes or so.

Serve with sliced avocado, hot sauce, lime wedges,...

Serve with sliced avocado, hot sauce, lime wedges, and additional cilantro.

This slow cooker recipe is tortilla soup at its perfection! Tender chicken and a tangy broth stuffed with veggies and beans, and topped wtih fresh avocado, cheese and tortillas chips!

Fiesta Slow-Cooker Chicken Tortilla Soup

(15 ounces petite diced tomatoes)

(10 oz red enchilada sauce)

(4 oz diced green chilies)

(14.5 oz black beans, drained)

oz frozen corn kernels

onion

garlic (minced)

tsp cumin

tsp chili powder

tsp kosher salt

oregano

tsp black pepper

C fresh cilantro (chopped)

limes (juiced)

tortilla chips (cheese, sour cream, avocado

Combine all ingredients except for the cilantro and lime juice in a slow-cooker.

Cook on HIGH for 3-4 hours or LOW for 6-8 hours.

Remove chicken from soup, shred into bite-sized pieces and return to soup.

Stir in chopped cilantro and lime juice.

Serve with tortilla chips, cheese, sour cream, and avocado if desired.

Throw some tomatoes and jalapenos on the grill and make some of this copycat Chevy&#x27;s Fresh Salsa! It has such a delightful smoky flavor and it&#x27;s our family&#x27;s FAVORITE salsa!

Smoky Grilled Salsa (Chevy's Copycat)

tomatoes

jalapenos

Spanish onion (or yellow sweet onion)

garlic

white vinegar

teasopon liquid mesquite smoke

Preheat BBQ (or stovetop grill pan like I...

Preheat BBQ (or stovetop grill pan like I used) on high.

Remove stems from tomatoes, then rub some oil...

Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub oil on them, too. Place tomatoes on grill when it's hot.

After about 10 minutes, add all jalapenos. In...

After about 10 minutes, add all jalapenos. In about 10 minutes, turn the tomatoes and peppers.

When almost all of the surface of the...

When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill, cover to steam them for a few minutes and allow veggies to cool.

Remove skin from tomatoes as well as the...

Remove skin from tomatoes as well as the seeds (if you want) and place in a food processor. Pinch the stem end from each pepper, remove any skin that has burned. Cut them in half and remove as many seeds as you can (unless you want the salsa extra spicy). Place the jalapenos into food processor with the tomatoes.

Add remaining ingredients and pulse for about a...

Add remaining ingredients and pulse for about a minute. For best flavor, chill for at least an hour or overnight before serving.

Makes about 2 cups.

This roasted vegetable enchilada casserole is one of the oldest and most popular recipes on my site. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations!

Roasted Veggie Enchiladas

poblano chile, seeded and diced

red bell peppers,

cauliflower,

sweet potato,

corn kernels,

Tablespoons heat-safe oil like avocado or coconut

salt and black pepper

baby spinach leaves (about 2 big handfuls)

cheese

sour cream and thinly sliced green onions

Preheat the oven to 425 degrees F.

Place poblanos, red bell peppers, cauliflower, sweet potato,...

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin and granulated garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan.

Roast for 30-40 minutes on a lower oven...

Roast for 30-40 minutes on a lower oven rack until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 9x13" baking pan with nonstick spray.

In a small bowl, stir the cilantro into...

In a small bowl, stir the cilantro into the salsa. Spread 1/2 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, 1/2 of the remaining salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese.

Cover with aluminum foil. Bake for 20 minutes....

Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut...

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

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Top Tags

Thai Chicken Spring Rolls with Spic...

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Top 6 fresh cilantro recipes from across the web

The most viewed fresh cilantro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Chicken Spring Rolls with Spic...

Slow Cooker Indian Beef

Creamy Southwest Chicken Soup for I...

Fiesta Slow-Cooker Chicken Tortilla...

Smoky Grilled Salsa (Chevy's Copyca...

Roasted Veggie Enchiladas

The most viewed fresh cilantro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine