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Barley lends a nutty taste to this chicken, vegetable and bacon composition.
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Strips of beef round steak are browned and slow-cooked for hours in a creamy, cheesy sauce for a comforting main dish that's great served over mashed potatoes or egg noodles.
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This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.
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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
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Thin deli turkey is wrapped in a whole wheat tortilla with avocado, Swiss cheese, and crumbled bacon for an easy lunch on the go.
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A gourmet grilled mushroom sandwich will have your burger-loving friends drooling with envy. Portobello mushroom caps, buffalo mozzarella cheese slices, roasted red pepper, grilled onions, basil, and fresh tomato top toasted buns.
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Berbere, a blend of sweet and piquant spices, is the main attraction for this Ethiopian chicken with tomato-white wine sauce and egg garnish.
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A crowd pleaser for sure. Buffalo chicken dip Pre heat oven to 350 degrees 2 8oz packages of cream cheese 1 package dry ranch dressing 4 boiled chicken boneless...
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A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.
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This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You need to cook chicken. You don't have time to cook chicken. You wish there was a cooking sauce made with nothing but fresh roasted tomatoes (no tomato paste...
Ingredients: chicken, tomato salsa