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Layers of black beans and cheese make this enchilada bake your new favorite.
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Barbacoa meat, also known as beef cheek meat, is slow-cooked with onion and garlic until juicy and tender. Serve on tortillas with hot sauce and cilantro.
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Zucchini and yellow squash are tossed with lemon, butter, salt, and pepper for a nice light summer side dish.
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The addition of goat cheese mimics the zip of Lipton’s famous onion soup mix.
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Get Fried Chicken Salad Recipe from Food Network
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There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
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Colorful grilled vegetables are tossed with a Dijon vinaigrette for the perfect summer side dish.
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Get Grilled Vegetables With Couscous and Yogurt Sauce Recipe from Food Network
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This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish Do not worry about the salt; most of it will go out when the tomatoes are drained.
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Get Philly Cheesesteak Garbage Bread Recipe from Food Network
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.