This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot If you want to eliminate the heat altogether, try a green enchilada sauce milder than red or substitute two 8-ounce cans of plain
This is a great recipe for a vegetarian pasta dish full of flavor. Colorful green and yellow squash, red onion, and red pepper are tossed with bow tie pasta, olive oil, and herbs.
Making your own tortilla chips helps manage fat levels. Organic refried beans may have at least half the sodium of conventional ones and can have a drier texture. We add a little lime juice to smooth out the beans and enhance the flavor. Using organic salsa also helps keep sodium in check. This dip comes together quickly for parties or as an appetizer course.
This simple marinade for shrimp is guaranteed to please. Passed down by my mother-in-law, it's without a doubt one of her greatest contributions to humankind.
This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping.
Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
Stuffed mushrooms two ways. Why not have appetizers for dinner? I would have to say that the pancetta was my favorite, but obviously you can't go wrong with crab either stuffed mushrooms with shallots, spinach & pancetta pancetta, roughly chopped
Add colorful sauteed leeks and kale to salmon filets and you have a wonderful meal full of cancer-fighting phytonutrients, vitamins A, K and C, and diet-friendly fiber.
I was flipping through old issues of Bon Appetit when I spied a colorful, playful looking green cupcake topped with a mound of icing. To say it looked delicious was a gross understatement. But would it really taste as good
