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Saucy, spicy chicken burritos are easy to assemble and quick to bake.
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Kid pleasing and fast, these fish tacos are a delicious and refreshing dinner!
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The Chinese Buddhists are very strict vegetarians, but they savor each bite and are not opposed to a succulent delight like this dish. Beware of attachment to...
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Chilaquiles is a basic Mexican dish created to use up leftovers like tortillas, chiles, shredded chicken and cheese.
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Fresh tuna is marinated in a sweet marinade of fish sauce, lime juice, and honey, stir-fried, and then tossed with garden fresh tomatoes, basil, and cilantro. A small, red chile pepper adds spice to this warm tuna salad.
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Make the most of peach season with a few jars of this sweet peach salsa.
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Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
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Serve this exciting summer favorite cool with tortilla chips.
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The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
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This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan.
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Make your own baked tofu! A salty, sweet marinade made with orange juice, soy sauce, and sesame oil, and seasoned with garlic and ginger is used to make this yummy version.