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Although this homemade spice rub is intended for ribs to be smoked on the barbeque, it's also great on chicken and steaks, as long as there is smoke.
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A savory meat and bread mixture seasoned with chili powder is baked into a buttered button mushroom cap in this appetizer which is served hot.
www.chowhound.com
View the complete post here: http://www.elanaspantry.com/condiments/homemade-tomato-sauce/
www.delish.com
Layers of black beans and cheese make this enchilada bake your new favorite.
cooking.nytimes.com
This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah In this version, cabbage is substituted for some of the peppers in the traditional version
cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Get Braised Swordfish Collar With Chorizo and Clams Recipe from Food Network
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This recipe is by Cathy Barrow and takes 1 hour, plus 3 days’ pickling. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ademas Dos Saute Gourmandise Recipe from Food Network
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Get Chicken Kebabs with No-Cook Peach Chutney Recipe from Food Network
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Get Sesame Ginger Chicken Recipe from Food Network