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These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Ingredients:
vegetable oil, onion, honey, chicken breast, barbeque sauce, cheddar cheese, monterey jack, flour tortillas
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Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce.
Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce.
Ingredients:
lime juice, honey, vegetable oil, sesame seeds, soy sauce, sesame oil, ginger, lettuce, flour tortillas
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These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Ingredients:
onion, butter, crabmeat, shrimp, colby cheese, flour tortillas, half and half, sour cream, parsley, garlic salt
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Get Spicy Surf-and-Turf Recipe from Food Network
Get Spicy Surf-and-Turf Recipe from Food Network
Ingredients:
chicken breast, flank steak, jumbo shrimp, scallions, olive oil, tomatoes, cloves, white onion, oregano, cumin seeds, tomato bouillon, chiles, panela cheese, corn tortillas
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
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The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos.
The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos.
Ingredients:
sweet potatoes, green onions, olive oil, garlic powder, salt, black pepper, chorizo, butter, eggs, flour tortillas, salsa, queso fresco
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Get La Manzania Frittata Recipe from Food Network
Get La Manzania Frittata Recipe from Food Network
Ingredients:
chorizo, red onion, jalapeno, red bell pepper, eggs, milk, salt, pepper, flour tortillas, jack cheese, cheddar, scallions
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
Ingredients:
olive oil, lamb, onions, garlic, celery, red pepper, jalapeno pepper, cumin, chile, oregano, bay leaves, tomatoes, chicken broth, green lentils
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
onion, olive oil, anchovy, red peppers, olives, capers, parsley leaves, dill fronds, mint leaves, lemon juice, halloumi cheese
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Get Kale Soup Recipe from Food Network
Get Kale Soup Recipe from Food Network
cooking.nytimes.com
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top