recipes (57)

Recipe: Vegan Breakfast Skillet

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Author: Heather Christo
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 4
 
Ingredients
  • 2 pounds russet potatoes, large diced
  • ⅓ cup vegetable oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 8 ounces mushrooms, quartered
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • kosher salt
  • 2 cups baby spinach
  • ¼ cup freshly chopped curly parsley
  • 1 lemon
Instructions
  1. Add the potatoes to a pot of boiling salted water and boil them, par-cooking the potatoes for about 3 minutes.
  2. Me
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How to Make Indian Burritos

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By Fahad Taher  |  

I have lived in the US for 12 years (I live in Europe now) and during my stay, I have indulged myself to spicy and some delicious Mexican dishes that really satisfied my taste buds and since I come from the Indian subcontinent (countries that include India, Pakistan, Bangladesh, Nepal, Bhutan, Sri Lanka and the Maldives), some of the dishes have a similar version where I come from. The fact is that I love cooking and enjoy trying out dishes from other countries and also ble

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INGREDIENTS
  • 1 lb flank or skirt steak*
  • 12 corn tortillas
For the Marinade
  • 3 limes, juiced (if your limes aren't particularly juicy, add another one)
  • 1 orange, juiced
  • ¼ C. oil (I used olive oil)
  • 5-6 cloves garlic, minced
  • ½ jalapeño, finely chopped (remove vien and seeds if you don't want it too spicy)
  • 1 tsp. cumin
  • ½ tsp. chile powder (I like chipotle chili powder)
  • ½ tsp. oregano
  • ½ tsp. salt
  • several grinds of fresh black pepper
  • ¾ C. chopped fresh cilantro (about a large handful)
Garnish
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Black Bean Burger Recipe

1371602801632.jpegTotal: 27 min
Prep: 15 min
Cook: 12 min
Yield: 4 burgers
Ingredients
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls
Optional Toppings:
1 tomato, sliced
4 small Romaine lettuce leaves, or any other type you have on hand
1/4 cup ketchup
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Vegetarian Black Bean Pasta Recipe

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Vegetarian Black Bean Pasta Recipe photo by Taste of Home
This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn’t eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon

INGREDIENTS
  • 9 ounces uncooked whole wheat fettuccine
  • 1 tablespoon olive oil
  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 t
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By Michael Tosh  

Modern taco events have changed what festive eating looks like. Fortunately, the nature of mobile taco catering lends itself to a clean presentation.

It says something that the once-lowly taco is now served at weddings, corporate events, and high-ticket fundraisers. The deceptively simple yet delightfully textured tacos that taco cart caterers are now serving at these events cannot just be delicious food: they need to be presented in such a way as to fit their surroundings and

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Tacos are a Mexican dish made with corn tortilla. In a traditional recipe, chefs roll or fold tortilla corns with several different ingredients. Fillings include meats, onions, lettuce, tomatoes, salsa, guacamole, cilantro, and others. Since this is a very versatile dish, one could mold a taco recipe to include many food items. The fillings can depend upon individual tastes and likings.

Making tacos is plain fun. One can fill them up with whatever appeals to the taste buds. This is the reason t

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GRILLED CHICKEN STREET TACOS

Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo.
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 241 kcal
Author: Lauren Allen
Ingredients
1.5 lb boneless skinless chicken thighs
20-22 mini white corn tortillas , warmed on a skillet*
Pico de gallo
1 /2 cup fresh cilantro , chopped
Fresh lime juice
Hot sauce , optional (our favorite for Mexican food is Valentina)
Sour cream , optional
For the Marinade:
4 tablespoon

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Oh, sweet!

Cookie lovers, you’re in for a treat. These cookies and bars contain simple substitutions that taste great and keep your blood sugar levels in check, whether they’re low-fat, sweetened with dried fruits, or made with whole wheat flour.

See all 10 bites of bliss now!



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Oatmeal Cherry Cookies

These chewy oatmeal cookies get extra flavor from the natural sweetness of dried cherries. Research shows that this tart fruit may help you stay slim, prevent inflammation linked with heart di

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Recipe: Beef and Broccoli Ramen

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One Skillet Beef and Broccoli Ramen. Everything you love about beef and broccoli but with ramen noodles!

BEEF AND BROCCOLI RAMEN

PREP TIME: 15 MINS
COOK TIME: 10 MINS
TOTAL TIME: 25 MINS
SERVES: 4

INGREDIENTS

  • 2 tablespoons oil, divided
  • 1 pound flank steak or skirt steak, thinly sliced against the grain
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 cups broccoli
  • 4 cloves garlic, minced
  • 3 packets ramen noodles, seasoning packet discarded (3 ounces each)

Sauce

  • ¼ cup water
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Philadelphia’s famous cheese steaks sandwiches packed with chicken, bell peppers and provolone can now be made at home in minutes!


If living in Philadelphia for 2 years has taught me one thing, it’s how to make a tasty cheesesteak. Cheesesteaks are available pretty much everywhere you look in Philly. But now that I moved to DC, cheesesteaks aren’t as popular so I started making my own at home. Home-made cheesesteaks are a lot healthier and super easy to make too.

You can use chicken or stea

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This one-skillet wonder is a classic…it’s aromatic, tasty and very easy to make.  Why not try it for dinner tonight?

Ingredients

2 cups sliced mushrooms(about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
3/4 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into strips
1 can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
1/2 cup

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Convenience products like canned soups and instant mashed potatoes come together with ground beef to make this tasty meat loaf flavored casserole with a yummy mashed potato topping.  Delish!

What You’ll Need

1 pound ground beef
1 clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Vegetable Soup
1 can Campbell’s® Condensed Golden Mushroom Soup
1 tablespoon Worcestershire sauce
2 cups water
3 tablespoons butter
3/4 cup milk
2 cups instant mashed potato flakes o

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Creamy White Chicken Artichoke Lasagna

You may never make regular lasagna again after trying this one—with shredded chicken, sun-dried tomatoes and artichokes in a rich, creamy white sauce.

What You Need
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA

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Mexican Meat Loaf (McCormick)

Salsa and ground cumin add a Mexican twist to meat loaf. Serve with Mexican Rice for a meal that’s vibrantly flavored.

Ingredients

2 pounds ground beef
1/2 cup plain bread crumbs
1 egg
1 teaspoon McCormick® Onion Powder
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon salt
1 cup mild salsa

Directions

  1. Preheat oven to 350°F. Mix ground beef, bread cru
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African Chicken Peanut Stew

African Chicken Peanut Stew

Like peanut butter? Chicken? Then this African chicken peanut stew is for you. Perfect for chilly weather.

The best way to make this stew is with two whole stewing hens—older chickens available at Asian and Latin markets. You start by simmering the birds to make stock, which then becomes the base of the stew, and then you use the meat from the hens. This is a bit labor-intensive for most, so I normally use pre-cut chicken parts: legs, wings and especially thighs. This stew is just made for chic

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