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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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This is a fresh and creamy green salsa, sort of a cross between guacamole and salsa verde. Put it on tacos, drizzle over grilled meats, or use it as a dip with some chips.
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Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.
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Taco 'bout a healthy dinner!
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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
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Ground chicken, beans, spices, and corn are easily combined in a slow cooker for a hearty spin on traditional chili that's full of flavor.
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You bet it's better on bread!
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Get Jalapeno Corn Muffins Recipe from Food Network
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This spicy glaze is a great holiday present for anyone who relishes a quick hit of heat.
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Eliminate the need for filling peppers with cream cheese and wrapping them in bacon to get poppers by combining your ingredients in a baked dip for all the flavor and less hassle!