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During winter, soups, casseroles, and bakes are the name of the game. These hot, easy dishes will get you through the season. For more winter eats, try our winter soups and salads! And if you have guests to impress, check out our favorite winter cocktails and desserts.

This recipe was inspired by the staple appetizer at P.F. Chang’s restaurant, which has been on the menu since day one in 1993—they’ve never revealed the recipe. Cofounder Philip Chiang was inspired by the cult-favorite lettuce wraps his mother, Cecilia, served at her upscale restaurant The Mandarin in San Francisco (she’s credited with popularizing Chinese food in America in the ’60s). He swapped out squab for chicken in the now iconic version we replicated.

In our attempt to copy the fan favorite, we flavored ground chicken with hoisin sauce (a fermented bean paste that gives the chicken the quintessential Chinese-American flavor), soy sauce, rice wine vinegar, Sriracha, and sesame oil. Water chestnuts (aquatic tuber vegetables—not nuts) are used often in stir fries and add a nice crunch here.

Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.
Twice Baked Potato Casserole

We will never be able to match the genius of the person who invented the twice baked potatoes. However we think we’ve gotten pretty darn close with this Twice Baked Potato Casserole. We transform the foil lined side into a creamy, cheesy casserole that instantly become a weeknight meal staple.

We have stuffed full of your favorite loaded potato toppings like bacon, scallions and cheddar. But, you can feel free to add any other mix-isn you like! It’s an easy no fuss way to turn simple baked potatoes into something extravagant that gives you the perfect bite every time.

If you gave this casserole a shot, let us know how it went in the comments below!

Do you love pork chops as much as we do? They’re an easy protein that cooks quickly for busy nights.

These boneless pork chops have the most incredible creamy lemon sauce. And it all comes together in the Instant Pot—no stovetop or oven required. Even though it takes a little over an hour, it’s so easy, you’ll be adding it to your weeknight dinner rotation soon enough. And for more inspiration, check out our 45+ quick and easy Instant Pot dinners.

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