Overall Recipe Rating
1 vote, 5.00 avg. rating (93% score)

Difficulty: Beginner

Preparation Time: 15min

Yields: 4 Servings

Total Time: 30min

A deliciously sweet and mildly spicy salsa that goes well with grilled steak or chicken. Read More »
Overall Recipe Rating
6 votes, 4.83 avg. rating (94% score)

Difficulty: Beginner

Preparation Time: 20min

Yields: 8-10 Servings

Total Time: 30min

This is the quintessential macaroni salad for your summer bbq. Tangy and crunchy. This salad is destined to be part of your bbq arsenal. Don’t rinse the pasta after boiling-the starch on the pasta will help the dressing adhere to the pasta! Read More »
Overall Recipe Rating
3 votes, 4.67 avg. rating (92% score)

Difficulty: Intermediate

Preparation Time: 1hr

Yields: 1 1/2 Cups

Total Time: 1hr 15min

This sauce is great with the sweet corn tamales. It would be great on chicken and shrimp too! Read More »
Overall Recipe Rating
4 votes, 4.50 avg. rating (91% score)

Difficulty: Intermediate

Preparation Time: 30min

Yields: 6 Servings

Total Time: 1hr 15min

A favorite Mexican dish of mine! The sauce is a little time consuming but well worth the effort as the dried Ancho lends a depth of flavor to the enchiladas that dried chile powders cant. Leftover roasted chicken would be a great way to repurpose last nights dinner. Read More »
Overall Recipe Rating
3 votes, 4.33 avg. rating (89% score)

Difficulty: Intermediate

Preparation Time: 10min

Yields: 4 Servings

Total Time: 20min

Procedure FOR THE TILAPIA Sprinkle fillets with salt and ground peppercorns on the flesh side. Melt 1 tablespoon butter and I tablespoon of the canola in large nonstick skillet over medium-high heat. Add fillets, making sure to press on the fish with your spatula while it is cooking. Cook until browned-flesh should be crispy at this point, 2 to 3 minutes. Turn fillets over; cook until opaque in center and slightly browned, 2 to 3 minutes. Transfer to plates; cover […] Read More »
Page 1 of 11