The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.
A sweet, savory saute of bell pepper, green onion and bean sprouts is tossed with strips of cooked chicken and angel hair pasta, and coated with an exotic blend of peanut butter, soy sauce, chicken broth and fresh ginger.
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Fast, easy, creamy Caesar salad dressing that is also an excellent marinade for chicken or fresh seafood. Best when allowed to sit refrigerated for a day or two.
Sweet and hot Italian sausages are cooked in a slow cooker with red and green bell peppers and sweet onions. Serve over pasta, and you have an easy weeknight meal.
This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
These black bean and corn quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over these every time! Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Smooth peanut butter, sweet honey, salty soy sauce, and fiery fresh ginger simmer with chicken broth to make a delectable sauce for boiled udon noodles.
This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together.
