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Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.
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This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious.
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Ham and potato casserole in a creamy sauce. Drizzling butter on top is the key to a delicate golden crust.
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Chicken is marinated in what may be the perfect blend of wine and spices, then grilled to perfection!
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says Michael White. He serves it with crudités.
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.
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This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
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Use a pre-baked pan of corn bread in this stuffing for turkey, chicken or pork loin chops. You can freeze what you don't use for future meals.
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Chicken thighs, crushed pineapple, cider vinegar, soy sauce, and spices are cooked in the pressure cooker for delicious teriyaki chicken in less than an hour!
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With red kidney beans, rice, cheese and plenty of spices, this recipe makes a nice version of a classic dish. It can be served as a main dish, and is quite good when accompanied by a salad and some crusty bread.
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This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.