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Lean pork simmers in a stew with tomatoes, green chiles, onion, garlic, and cilantro in this version of a traditional Mexican dish. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
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This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
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A good no-bake cheesecake. It tastes just like its name.
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Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.
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Bursting with Mexican-inspired flavors, tortilla chips are quickly cooked with chopped onions and enchilada sauce, topped with fried eggs and shredded cheese, and broiled for just minutes until bubbly.
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This piquant, creamy chicken is a surprising combination of ranch dressing, bacon bits, teriyaki sauce and Cheddar cheese. The recipe is easily expanded to feed a crowd.
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Flavored with basil and garlic and topped with pesto mayonnaise, these Italian-inspired grilled turkey burgers will be a hit at your house!
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Inspired by Marcella Hazan's "Fusilli with Creamy Zucchni and Basil Sauce" and then modified beyond recognition.
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This strata—which is a hybrid quiche-fritatta—is packed with broccoli, chicken, and (the best part) cheesy bread.
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Crisp salad greens are tossed with hot and spicy Buffalo-style chicken bites and a creamy blue cheese dressing.
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This crowd-pleasing casserole uses pantry ingredients and refrigerator staples baked until the filling is bubbling and the piecrust topping is golden.
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Get Spaghetti Squash with Kale Pesto Recipe from Food Network