Chile Verde (La Frontera Style) recipe: This is my recreation of the chile verde made by La Frontera restaurants in Salt Lake City. It is best served over bean burritos, with shredded cheese, diced onions, and salsa as desired. Note: I am not associated with La Frontera; I created this recipe myself, with the goal of recreating the flavor of their chile verde.
This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
Happy Mother's Day Friends! May your table be filled with great conversation, incredible food and memories that will last a lifetime. I am blessed to be spending the day with My Mother and My Children. There is nothing like the...
Beef bone broth is not as hard to make as you might think. Add all of the ingredients to a slow cooker and simply wait. The end product will be worth it!
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. —Janelle Lee, Appleton, Wisconsin Skip links
Ready to take classic tacos up a notch? Try homemade tortilla bowls. Here are a couple reasons why you should: a) they are baked not fried, b) they are so easy, you'll cry, c) your kids will tell you that
The kids will dig taco night even more when they get an eyeful of these super-cute edible bowls-and a mouthful of beef, cheese, ripe tomatoes and crispy, fresh lettuce.
