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This dish combines spicy cool salsa verde with a hot grilled shrimp for a refreshing meal that is especially good in spring and summer.
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We suggest you save a couple of tablespoons of the vinaigrette to drizzle over the cooked chicken. Even better, use this reserved vinaigrette to deglaze the pan, and then drizzle the syrupy remains over the chicken. Pure flavor.
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Get Fresh Fruit and Vegetable Salad with Chile and Lime Recipe from Food Network
cooking.nytimes.com
Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible It's also easily assembled and takes no time, and rewards with layers of flavor.
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This salad is the perfect accompaniment to heavier Southwestern and Mexican cuisine.
cooking.nytimes.com
Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving
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Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.
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These turmeric chicken skewers are an easy way to incorporate some Indian flavors at your summer BBQ. The cilantro-coconut lime dip is sure to be a fan favorite...
cooking.nytimes.com
This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Make weeknight dinner fun again with these Asian lettuce wraps containing ground pork, fragrant coconut-lime rice, and crunchy sauteed vegetables.