Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.
As you eat this unique recipe the juicy, roasted tomatoes break apart into the pasta to make the sauce right on your plate. People at the table might not even notice the extra serving of vegetables you "hid" by grating squash into the pasta, but the flavor will make it a winner.
Are you still getting fresh peas? We aren't either, but peas are one of the things I like to eat year-round because frozen peas are often so much sweeter and fresh, actually, than fresh peas. What? It's because frozen peas are frozen so quickly after harvest, while fresh spring/early summer peas from the market are already a day or two old by the time you buy them, let alone shell and eat them.
A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.
What's better than cheese tortellini? Cheese tortellini with garlic red pepper sauce, shrimp, spinach and fresh basil, that's what. Eating right never tasted so good.
Fried rice meets all our requirements for a fast weeknight meal: minimal prep work required, quick to pull together, and deeply satisfying. We like ours with plenty of savory soy sauce and a kick of hot red pepper! Our version is vegetarian, but you could certainly add some shrimp or stir-fried beef if you like. Take a look!
Parmesan & Garlic Linguine yield: 2 entrees or 4 sides Ingredients: 1/2 pound linguine pasta 2 tablespoons salted butter 1/4 cup heavy cream 1/2 clove garlic, finely minced {I used a microplane} lots of salt & pepper, to taste 1/2
This Chicken Fajitas in the Crockpot recipe contains boneless skinless chicken breasts, onion, red bell pepper, green bell pepper, chicken broth and more.
