by Ann (How Crazy Cooks)
Whether you like them sweet or spicy, these little snacks are addicting! Take these to a picnic or party and people will be begging you for the recipe.
by afarmgirlsdabbles
Moist and tender scones with the goodness of coconut and dark chocolate. Irresistible!
by A Beautiful Bite
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
by GastronomeTart
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by A Beautiful Bite
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
by PinkPatisserie
Floral, peachy and creamy popsicles to keep you cool and refreshed on those hot summer days.
by A Beautiful Bite
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Laurie {Simply Scratch}
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
by Faith (An Edible Mosaic)
In this recipe I season the fish with an ancho-garlic sauce, and then bake the fish (instead of frying) to keep the meal light. The refreshing slaw has both sweet and savory going on, providing tons of flavor along with crunch.
by missamy
A light and tasty salad perfect for a summer side dish or snack.
by Anita at Hungry Couple
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
by Kim Vealey
Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.
by Jessica @ FabFitMommy.com
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
9 Comments | Be the first to comment!
Comments
mazdee on 9.6.2009
This looks wonderful. I will make it this week. I may add just a bit of vinegar, which my Mexican friend uses in her barbacoa (which is a whole lot more work than your recipe!) Thanks.
eechy on 9.20.2009
I made this for a tailgate party and it was amazing. I did cut the liquid by about half and used beef broth instead of chicken because it’s what I had. We piled it on corn tortillas w/ queso fresco, guac and a squeeze of lime and they were to die for. Thanks!
erinlyn on 9.26.2009
This was SO easy and delicious! It was awesome to come home to a house smelling of barbacoa, let me tell you. The flavors were great–subtle and complex. A really wonderful dish we’ll come back to again and again–I can’t recommend it enough!
jywhitney on 9.28.2009
My husband couldn’t wait for dinner–he tried this out of the slow cooker and had nothing but positive things to say! It is delicious. We just had it over rice with beans tonight, but he can’t wait to try the leftovers in a burrito later this week.
madi368 on 11.10.2009
I enjoyed making this recipe! The house smelled wonderful as it simmered and we will certainly be having this again. I put in slightly too much of the chipotle peppers so it certainly had some zing to it!
mssimplicity on 2.2.2010
We had this for dinner tonight. I used half of a can of peppers and it was way hot….be we liked it!
tlivgstn on 2.9.2010
Muy Bueno! I made this just as the recipe suggests except that I cooked it in the oven at 350 for nearly 3 hours. We really like spicy food so this was wonderful for us but if I were cooking for a crowd I would not use the whole can of chipotles. By the way, this would be a great dish for when you do have many to feed. I cooked a small roast and we ate it on tortillas the first night, enchiladas the next.
kelle28 on 3.19.2010
WOW!! Great stuff!! I didn’t change a thing…not too much on really hot spicy food…debated the whole can of chipolte…went for the whole can…it was perfect! Made a little nock off version of Chiplote’s cliantro lime flavored rice…presto…great homemade burritos!! Will make this one again!
allirice on 5.13.2010
Ok, so I made this for a pool party…great dish, so tasty. Buuut…WAYYY TOO SPICY!!! It was overwhelming. I luv spicy food, too. But, it wasn’t edible to some people at the party..some of the boys ate it but it was just disappointing that not everyone could have some. I would recommend using only half of the can, taste it after blended..then go from there.
You must be logged in to post a comment.