Easiest cake ever to make with just a few ingredients. It is grain, gluten and sugar-free!
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Soft, spongy, and super easy Homemade Ladyfingers—when you can’t seem to find them at the store!
by Jaymee
Key Lime Pie Martinis: the creamy, limey, tropical taste of a key lime pie all wrapped up into a sippable drink. Don’t forget the graham cracker crust!
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
Brightly hued marinated chicken (thank you, turmeric) that is broiled and then topped with a sweet clementine salsa. Who says winter food has to be dull?
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
by lobolita on August 18, 2009 in Casseroles, Main Courses
My husband ate so much of these, he hurt himself. I’d say that’s a pretty strong recommendation. They’re easy to put together early in the day, then pop into the oven 30 minutes before dinner. This might also be a good way to sneak seafood into Tex-Mex loving kids.
Prepare rice according to package directions. Grease a 12″ square baking dish.
Heat olive oil in a medium frying pan and saute tilapia fillets until opaque. Remove from pan and sprinkle spices over the fish. Add chopped garlic to the pan and saute until translucent, then add shrimp, cooking until pink and firm.
In a medium mixing bowl, flake tilapia. Add cooked rice and garlic-shrimp mixture. Add 1/2 cup of the evaporated milk. Mix thoroughly.
Combine remaining evaporated milk and enchilada sauce in a small bowl. Pour 1/2 cup of sauce mixture in the bottom of the baking dish.
Roll 1/3-1/2 cup rice mixture and 1 tsp shredded cheese in each of the tortillas. Place rolled tortillas in baking dish, then pour remaining sauce mixture over them. Sprinkle remaining cheese over the top. Cover baking dish with foil.
Bake at 350 degrees for 30 minutes, uncovering for the last 10 minutes to brown the cheese.
Let rest for 5 minutes before serving. Serve with salsa and sour cream.
by CarolinaHeartStrings and filed in Casseroles, Main Courses
Today is my first recipe for our “Foods from the Heartland” theme this month (beef and grains). And boy, my sweetie was happy to hear about this month’s theme. He can’t help it. He’s a meat-and-potatoes kind of guy, the son of a butcher. A Piggly-Wiggly butcher no less and I admit when it comes to buying beef, I do appreciate his input. So on one of our cooler Carolina nights I whipped up this easy casserole.
by From Valerie's Kitchen and filed in Casseroles, Main Courses
Perfectly spiced, lightened up turkey chili baked together with cornbread. Comforting and delicious.
by cookincanuck and filed in Casseroles, Main Courses
This lasagne may be short on calories and fat, but it’s packed with flavor.
Prep Time
Cook Time
Difficulty Intermediate
Servings 10
System US Metric
by 4littlefergusons and filed in Casseroles, Main Courses
This “Pink Casserole” as my girls like to call it, is delicious and creamy. Say good-bye to Hamburger Helper. This is way better and comes together quickly, too!
by Lisa L .Bynum and filed in Casseroles, Main Courses
This slow cooker version of tamale pie tastes like an actual tamale but without all the work.
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
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Comments
amberohio on 10.24.2009
I made this a few days ago and it was really good! My family all enjoyed it. I think next time I might use the smaller shrimp or chop up the shrimp and add some crab meat to increase the amount of seafood in each enchilada. Also, I had to use a 13×9 inch pan because I wasn’t able to fit all of the enchiladas in a 9×9 pan. I will definitely make this again! Thanks for the recipe!
Elaine on 7.29.2011
I made these earlier this week according to the recipe using 16-6 inch corn tortillas, Old Bay Seasoning and Hatch Green Chili Sauce. I agree with amberohio that using smaller or chopped shrimp is a good idea. I warmed the tortillas before filling but they still cracked. No worries, casserole still looked great. Also, 13 x 9 inch pan would accommodate all of the tortillas. I’ll definitely make this again. Thanks!
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