Recipes for Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri with grocery lists and nutritional information | Page 51

Chicken and Cilantro Pesto Empanadas

This Chicken and Cilantro Pesto Empanadas recipe contains planters slivered almonds, kraft zesty italian dressing, cooked chicken, egg, kraft grated parmesan cheese and more.

24 Servings - 55 min - kraftrecipes.com

Grilled Lime Chicken with Black Bean Sauce

Grilled chicken recipe, with chicken marinated in lime juice, grilled, and served with a cilantro infused black bean sauce

4 Servings - simplyrecipes.com

Smoky Black Bean Tostadas with Garlicky Greens

This Smoky Black Bean Tostadas with Garlicky Greens recipe contains can black beans, vegetable oil, tortillas, queso fresco, sour cream and more.

4 Servings - vegetariantimes.com

Steak'n Cheese Sandwich With Chimichurri Mayo

This Steak'n Cheese Sandwich With Chimichurri Mayo recipe contains french bread, beef sirloin steak, kraft shredded cheddar cheese, parsley sprigs, clove garlic and more.

6 Servings - 11 min - kraftrecipes.com

Candied Sweet Potatoes

Sweet potatoes are parboiled and then baked with a sweet sauce of margarine, brown sugar, marshmallows, cinnamon and nutmeg.

12 Servings - 40 min - allrecipes.com

Orange Chipotle Chicken with Cilantro Rice

This recipe contains boneless, skinless chicken breasts, brown rice, pure maple syrup, navel orange, safflower oil and more.

cleaneatingmag.com

Orange Chipotle Chicken with Cilantro Rice

This recipe contains boneless, skinless chicken breasts, brown rice, pure maple syrup, navel orange, safflower oil and more.

cleaneatingmag.com

Grilled Skirt Steak with Green and Smokey Red Chimichurri

This Grilled Skirt Steak with Green and Smokey Red Chimichurri recipe contains skirt steak, extra-virgin olive oil, canola oil, fresh oregano leaves, cloves garlic and more.

4 Servings - 5 hr - foodnetwork.com

photo Mexican Style Street Corn Recipe | Say Mmm

Mexican Street Corn is a easy peasy side dish and a perfect side dish for any Mexican or Tex-Mex inspired meal. It's got a bunch of flavor and you can spice it up as much as you'd like! I've had requests upon requests to get this up as soon as I possibly can, and I have a moment of free time. So here's my gift to you in honor of Miss Pepper's Birthday Week, 'Mexican-Style Street Corn' also known as 'Elotes'. Now that summer is here, we will soon have access to loads and loads of fresh sweet corn from

6 Servings - theskinnyishdish.com

Chocolate Chip Cookies FIND YOURS (Sallysbakingaddiction)

There are hundreds of ways to make cookies and I'm reviewing three of my best recipes so YOU can find your favorite chocolate chip cookie recipe.

sallysbakingaddiction.com

Chile Verde Pork

Authentic pork chile verde with tender pieces of pork, slow cooked in a homemade green chili sauce (salsa verde). Served alongside tortillas, rice and beans.

8 Servings - 2 hr 50 min - tastesbetterfromscratch.com

Roasted Tomato Salsa

Learn how to make easy and delicious Roasted Tomato Salsa with this quick 20-minute recipe!

4 Servings - 17 min - gimmesomeoven.com

Salmon - Spiced Salmon w Charmoula and Zaatar Vegetables

This recipe contains extra-virgin olive oil, parsley leaves, ground cumin, fresh lemon juice, black pepper and more.

4 Servings - 1 hr - foodandwine.com

Bacon Ranch Potato Salad (Andersonandgrant)

Easy potato salad recipe bursting with flavor thanks to freshly cooked bacon, green onions, and ranch dressing mix. toggle menu

4 Servings - andersonandgrant.com

Cilantro Rice with Chicken

A sauce of fresh cilantro, green onions, ginger, and garlic is stirred into the cooked rice to give it intense fragrance and flavor. Shiitake mushrooms add an earthy, smoky flavor.

8 Servings - myrecipes.com

Broiled New York Steak

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)

2 Servings - food52.com