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Get Sea Bream Ceviche Recipe from Food Network
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Chicken breasts, black beans, corn, and zesty spices make up the filling of a layered casserole topped with tortillas, a Mexican-inspired creamy sauce, and cheese. It's great served with your choice of toppings like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like.
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Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.
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This version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.
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Both full-flavored elements of this dish are exquisite on their own, but prepare for a beautiful combination of flavors and textures when eating the two together.
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Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits If you crave this out of corn season, feel free to use frozen kernels instead.
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You can make Halifax, Nova Scotia-style donair sandwiches, along with that special donair sauce, right at home.
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Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds in this fresh Buddha bowl.
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Replace rice noodles with shredded spaghetti squash in this lower carb recipe for pad thai.