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cooking.nytimes.com
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright If you don’t have access to a grill, feel free to use your broiler.
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This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
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Shredded leftover turkey is cooked with tomatoes and green chiles, spiced with cayenne and cumin and finished off with fresh avocado and dried cilantro for a zesty, unusual soup.
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Get Teriyaki Chicken Wings With Sesame And Cilantro Recipe from Food Network
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This big, juicy chicken is roasted with a mix of sage, orange zest, fennel seed, and butter rubbed under the skin.
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A quick appetizer or hors d'oeuvre recipe with easy roasted shrimp and a creamy dip with bit of heat.
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Get Spicy Quinoa with Sweet Potatoes Recipe from Food Network
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Get Quinoa Bowl with Chicken and Avocado Cream Recipe from Food Network
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Salmon coated with your favorite barbecue sauce is grilled and served with colorful grilled skewers of pineapple, peach, red bell peppers, and mangos.
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Get Lady Marmalade Chicken Salad Recipe from Food Network
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Leftover rice finds an amazing home inside this steak burrito.