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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetable soup recipe incorporates sauteed bacon bits and onion with cabbage and onions in a chicken broth. Sour cream and peas are added immediately before serving.
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Emeril Lagasse tosses pasta with sausage, butternut squash, sage, and pecans for a terrific, hearty dish.
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Get Pernil Recipe from Food Network