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Get Here's the Outlaw Chef's "Rio Grande Cornbread" Recipe from Food Network
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These salmon patties using canned salmon are seasoned with dill, cayenne pepper, and garlic.
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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This delicious spaghetti squash casserole combines cooked ground beef, onion, and bell pepper with baked squash, served in the squash shell.
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An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken.
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Fire up succulent salmon with an exciting blend of Cajun-style spices!
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More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
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This tasty stuffing comes out deliciously moist, and will become a wonderful family tradition.
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Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
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A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery Serve this over rice to catch every drop of the fragrant, creamy sauce