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Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Turkey, Monterey jack cheese, avocado, and a semi-homemade spread are wrapped up in a whole wheat flour tortilla for a quick and easy lunch. Make the chipotle mayo as spicy as you like by adding more or less chipotle chile.
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Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt.
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This salad recipe with seared flank steak, bok choy, and rice noodles tossed with a Thai-inspired vinaigrette makes a healthy lunch or light dinner.
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
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Follow this flexible recipe any time you want to enjoy a custom salmon poke bowl at home. The topping options are endless!
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Pomegranate seeds replace tomatoes in this guacamole recipe.
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