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This is a very filling pizza that my husband loves. My mom and dad use to make it when I was young, and it was always a treat.
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Roasting the red peppers and lacing them with balsamic vinegar gives an appealing touch of sweetness to the dressing; its a real winner. Try it on its own over grilled chicken or shellfish.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Love stuffed peppers but hate the grain? Try this low-carb, keto-friendly makeover casserole with riced cauliflower, tomatoes, and Cheddar.
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Toss together tender chicken morsels with spaghetti, a rainbow of bell peppers, loads of garlic, a little onion and creamy Alfredo sauce, and you get Chicken Scampi right in your own home.
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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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Marinated bell peppers are grilled and topped with a seasoned goat cheese in this easy appetizer.
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This is an old recipe that comes from Colombia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry-tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.
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Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.
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Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
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Gluten free cheesy egg bake? Try our tasty version thanks to Bisquick® Gluten Free mix.
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Grilled corn and edamame are tossed in a simple vinaigrette that makes a delightful succotash salad for summer evenings.