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The filling in these eggs is mixed with Hatch green chiles, lime juice, and cilantro and topped with corn salsa for a Southwestern flair.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Peach Pie Smoothie Recipe from Food Network
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.
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The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
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These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
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When you're in a hurry or need to get dinner on the table, whip up these quick and easy fish cakes made with salmon and tuna.
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, crispy bacon, cherry tomatoes, and homemade blue cheese dressing. 15 minutes and it's ready for the table!
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Stir hot chocolate, milk powder, sugar, cocoa, cinnamon, and salt with boiling water and you have homemade hot chocolate in a flash.
Ingredients: milk, sugar, cocoa, cinnamon, salt, water