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Steamed broccoli is tossed with linguine, garlic, and olive oil for a quick and easy pasta salad perfect for picnics or potlucks.
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I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!
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Soaked in a brine made from beer and water, the chicken is then rubbed with a homemade spice mixture, and cooked over hot coals and hickory or mesquite chips. The rub is made from cumin, curry powder, chili powder, paprika, and cayenne pepper.
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This is a very spicy slow cooker chili recipe with fresh jalapeno peppers and a good bit of cayenne pepper.
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A tangy tuna treat that my family loves to eat. It's fast, easy and the tuna can be substituted with chicken...ummmm!
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Are you in need of good luck but not real fond of black eye peas? Here is a meal out of peas that will please all. For wealth in the coming year, add cabbage too.
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The secret behind crowd-pleasing tacos de carne asada is flank steak strips marinated in orange and lime juice, grilled to juicy perfection.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
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"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas," says Andrew Zimmern, "At home, I fry skin-on chicken thighs until they're supercrisp.
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This roasted tomatillo salsa verde comes together quickly with the help of your air fryer. Adjust the heat level by varying the type of peppers you use.
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Chef John's homemade garlic-parmesan croutons are easy to make and the perfect crunchy topper for salads and soups.