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Cooked chicken breast is combined with canned white beans, green chilies, onion and garlic in this chicken stock based chili seasoned with oregano, cumin and cayenne pepper. Serve with grated jack cheese.
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Super-simple but totally killer nachos! These chicken nachos are made with tortilla chips layered with seasoned chicken, green chilies and cheese. They are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
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This recipe is great for grouper fillets, but you can also use it with tilapia. It's both healthy and flavorful! You don't have to love fish to love this dish. Serve it with rice and cole slaw to complete the meal.
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Steamed corned beef is a classic Bahamian dish also known as 'Fire Engine'. Traditionally served with grits for breakfast or with white rice for lunch or dinner. Steam is a Bahamian term for anything fried down and simmered in a tomato base (bologna, pork chops or chicken can also be served this way).
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This easy-to-prepare slaw recipe is a little different from the rest. A tangy vinaigrette dressing is simmered and poured over cabbage, cucumbers, and tomatoes for a refreshing slaw that is perfect for picnics.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
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This recipe is a quick and easy alternative to the traditional 7 layer salad. Great for summer get togethers.
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American cheese, hard-cooked eggs and tuna combine with pickles and olives to make a simple sandwich that adults and kids love.
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Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.
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Pre-packaged crescent roll dough gets baked into a single rectangle, then topped with ranch dressing-spiked cream cheese and crunchy vegetables.