Some classics can't be improved. Pot pie, it turns out, isn't one of them. A delicate crust yields to veggies and chicken in a-wait for it-cheesy sauce. Yes, we said cheesy.
Tex Mex chicken enchiladas, corn tortillas dipped in red chili sauce, rolled up with cooke chicken, covered with more sauce and shredded cheese, and baked.
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
This refreshing, better-for-you veggie salad brings on the Mexican flavor thanks to black beans, cheese and fresh avocados, peppers and onions. Pair it with any main dish.
Tri-colored bell peppers are the star of this colorful vegetable skewer recipe. The pepper's sweet, delicious flavor will soak into the zucchini, as the garlic-infused olive oil scents the earthy mushrooms. Vegetable skewers are a welcomed addition to any barbecue or cookout, and a great way to use fresh seasonal vegetables.
Cheesy, hearty one-skillet chicken pasta is no longer the stuff of Italian restaurant lore. We've upped the flavor and made it a better-for-you winner. Buon appetito!
