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Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
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A combination of au gratin and shepherd's pie takes meat and potatoes to a whole new level.
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Prepared salsa and chili seasoning mix speed preparation of this easy version of chili. Serve over cornbread or with crackers. Add jalapeno peppers for more heat.
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A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.
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Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder.
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This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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This melty Mexican dip is the perfect party starter.
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A comforting baked noodle dish is your reward when you combine ground beef, chicken or turkey with onion, bell pepper and garlic with cream of mushroom soup and tomato soup. Add cooked spaghetti, top with Cheddar cheese and pop it into the oven.
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This copycat recipe for red relish is perfect for summer grilling as a condiment for burgers or anything else you like.
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If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.