Delicious. I hope you enjoy them as much as we did. 4 portebello mushrooms Half pepper cut, 1 jalapeno cut, half red onion cut, tomato cut & garlic 3 sausages out of the casing Grated jalapeno harverti 1/2CUP Pasta sauce Arugula Mix all the cut Vegetables, sausage & pasta sauce til well combined. Separate into four big handfuls put in ball and smooch mushroom. I put grated harvarti on and top with a few cut Thai Chilis (optional). Bake 350 about 30 minutes. Top with some arugula before serving. Lucky loves his picture taken. He listens so well!
This dish was excellent, we enjoyed it. I can’t wait to make again. Chicken thighs Cut White onions Lots of tumeric Curry Chili paste Chili powder Cumin & Coriander Salt/pepper Garlic & ginger Paneer cheese VH mango curry bottle Tomato sauce I’m not shy with the spices! Now take your hands and massage all that goodness all over the onions and chicken!I didn’t have any chili paste so made my own with fresh Chili’s and water in a coffee grinder.Can’t get much fresher then that.Now take all those yummy spiced onions and shove them under the chicken thigh skins nicely.Fry skin side down to get a nice color on thighs. I had a cooked green mixture in fridge I wanted to throw in (garlic, onion, spinach, & arugula) so used this as well.Looks at those! YummoAdd the greens if you have some, tomato sauce, & VH bottle along with some cut up paneer cheese. Bake 350 about 30 minutes. Depends on your oven and size of thighs. Served with garlic naan and basmati rice.
Simple, yet some tasty. A lot of people like to use panko. I do. But I prefer cornflakes. 3 bowls. 1. Flour, salt, pepper, Cayenne (if you like a bite) 2. Beat egg 3. Crushed cornflakes and coconut Drunk. 1, 2, 3.Here I used Halibut & PrawnsDeep fry. I serve with Thai Chili Sauce.
