I really like this combination for tacos because adding beans and rice really adds lots of different textures, as well as makes the dish go a long way ( Read more... )

This is the perfect enchilada recipe if you don't like spicy Mexican food. I imagine it also would be a big hit with children who haven't developed a tolerance for strong flavors ( Read more... )

The flavors really packed a punch, but they all worked extremely well. I chopped up the left over chicken and made a quick salad the next day ( Read more... )

These were so easy to make and they turned out to be a great finger food so you can use them for an appetizer or a main meal.  I served it with a side of sliced celery to use up the Blue Cheese dressing ( Read more... )

jennymae  asked how I cooked the lamb for this salad. To be quite honest I have had almost no experience cooking lamb so I am certainly no expert and I did cheat a little by buying a pre-marinated lamb at Trader Joe's. All things considered though, I thought it turned out extremely well and can't wait to eat lamb again!

Greek lamb, Orzo, and Spinach Salad:
( Read more... )

the_homemaker asked me for my homemade dressing recipe that  I recently used on a tex-mex caesar salad.  So, I decided to  type up the whole recipe because I would certainly make it again, it was delious! Sometimes,  I don't like eating salad alone so I paired it up with a side of cornbread which went really well.

Tex-mex Caesar Salad:
Ingredients:
1/2 lb skirt ( Read more... )

This is the best tomato soup. The best. Pair it up with a small garden salad or some bread and you are set ( Read more... )

A very colorful and crisp side salad that would go well with a variety of main dishes ( Read more... )

This might be the best chicken breast I have ever made. It is so tender, moist, flavorful, and mouthwatering. I served it with a side of steamed veggies (mainly carrots) and I had a great, low carb, healthy meal.

Lemon-tarragon chicken

Ingredients:
1 lemon
4 chicken breast halves with skin and bones
1 tsp salt
Fresh ground pepper
4 sprigs fresh tarragon
1 ( Read more... )

I saw this recipe in a food ad and realized it was created by Barilla pasta company. The picture looked so good, I had to try it. This origins of this type of pasta dish come from Tuscany and it was my first time using pecorino cheese. I liked it a lot and would suggest serving it with a small italian salad.

Penne with spinach, cherry tomatoes and ( Read more... )