To easily trim cilantro (or flat-leaf parsley) from its stems, hold the bunch, then angle the blade of a chef's knife almost parallel with the stems. With short, downward strokes, shave off the leaves where they meet the stems.
Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! —Marie Bason, Bend, Oregon
This is a go-to dish when I'm in a rush to make dinner. Preparing them in the skillet not only saves time, it gives the burritos a crispy outside and ooey, gooey inside. —Scarlett Elrod, Newnan, Georgia