Each of us has a flavor story.
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From recipes passed down through the generations to a memorable meal shared with loved ones, our flavor stories connect us to one another. We want you to share yours.
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Try something different:
The dried leaves of the hardy, annual herb plant of the parsley family, Coriandrum sativum L. From the coriander plant comes two products: (1) coriander seed - the dried ripe fruit of the plant, and (2) cilantro - the leaf of the plant. Another common name is Chinese Parsley.
• Use in fajitas, tacos and enchiladas.
• Add to salsa, guacamole, gazpacho and chicken soup.
•Stir into corn and corn bread batter.
• For a Mexican omelet, add 1/2 tsp. to 4 scrambled eggs, 1/4 cup shredded Cheddar cheese and dash of pepper. Serve topped with salsa.
MIX 1/3 cup oil, 1/4 cup lime juice, 1 tsp. each Garlic Powder and Cilantro Leaves, and 1/4 tsp. each Ground Cumin, Ground Red Pepper and seasoned salt. Pour over 1 1/2 lbs. boneless skinless chicken breasts; turn to coat well. REFRIGERATE 30 minutes. GRILL 5 to 7 minutes per side or until cooked through.
Recipe by McCormick