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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
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The very first Burrito I ever made at home, I had a hankering for a burrito one night so I went to my grocery store and decided to play around with what I'd put...
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This delicious version of the popular after-Thanksgiving casserole rises above its humble origins as a way to use leftovers by including heavy cream and fresh mushrooms. It's topped with Parmesan cheese and crunchy almonds.
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This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base.
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Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.
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An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.
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Shredded zucchini and summer squash team up with black beans to make a savory filling for easy baked tortillas. They are flavored with prepared green salsa and red bell pepper, and get a topping of melted Mexican-style cheese.
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This recipe yields a chunky, crisp, and delicious salsa-like version of pico de gallo.
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Get Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs Recipe from Food Network