Every cook in Mexico has her own recipe for meatballs, or albóndigas, but we have to admit, this recipe for Meatballs with Salsa verde is one of our favorites!
chopped cilantro
Texas Caviar
Every Fiesta party needs a colorful salad like this! Contributed by Fiesta volunteer Alice Kormanik, you can find this recipe in the official Fiesta cookbook. To find out how to buy the cookbook, go to my Fiesta page. Enjoy!!
John Soules Foods Quinoa Salad with Sweet BBQ Tenders
If you’re in the mood for a flavorful and healthy meal that will really pack a punch, look no further than this quinoa power bowl with BBQ Chicken Tenders and topped with a charred pineapple salsa! This dish…
H-E-B Quinoa Salad with Grilled Chicken Breast
If you’re in the mood for a flavorful and healthy meal that will really pack a punch, look no further than this quinoa power bowl with BBQ Chicken Tenders and topped with a charred pineapple salsa! This dish…
John Soules Foods Southwest Stir Fry
If you’re looking to impress your family with a delicious, yet healthy meal, look no further! This stir fry is packed with veggies but has a southwest twist to add some great flavor. John Soules Foods…
Chicken N Pickle’s Pickled Chicken Sandwich
If there is any leftover pickle juice in your refrigerator, don’t waste it! Chicken N Pickle in San Antonio marinates chicken breast in pickle juice overnight to…
John Soules Foods Quinoa Salad with Sweet BBQ Tenders
If you’re in the mood for a flavorful and healthy meal that will really pack a punch, look no further than this quinoa power bowl with BBQ Chicken Tenders and topped with a charred pineapple salsa! This dish…
Arroz con Pollo
Print Recipe Arroz con Pollo Votes: 3 Rating: 5 You: Rate this recipe! Course Entrées Occasion Casual Servings people MetricUS Imperial Ingredients Marinade: 2 pounds boneless chicken breast or thigh cut into ¾ inch cubes6 large garlic cloves chopped1 Tablespoon salt¼ cup Fresh Lime Juice¼ cup fresh orange juice¼ cup olive oil1 teaspoon dried oregano½ […]
The Garden Company Feed & Firewater’s Korean Street Tacos
Print Recipe The Garden Company Feed & Firewater’s Korean Street Tacos These sweet-and-spicy Korean Street Tacos are stuffed in shells made from deep-fried wontons. They were innovated by the queen of all things creative, Stevie Thompson, owner of The Garden Company Feed & Firewater in Round Top, Texas. She added them to the menu because […]
Goya Foods Thai-Coconut Lime Dressing
Print Recipe Goya Foods Thai-Coconut Lime Dressing This Southeast Asian-inspired dressing is layered with fish sauce, lime juice, coconut milk and herbs, making it umami-packed, funky, bright and delicious. Votes: 0 Rating: 0 You: Rate this recipe! Servings cup MetricUS Imperial Ingredients 1/4 cup lime juice2 ½ Tablespoons Fish sauce1/3 cup Goya full fat coconut […]
Hugo’s Chilaquiles with Green Tomatillo Sauce
Print Recipe Hugo’s Chilaquiles with Green Tomatillo Sauce Votes: 0 Rating: 0 You: Rate this recipe! Servings servings MetricUS Imperial Ingredients Green tomatillo sauce 1-1/2 lbs green tomatillos1/4 cup Chopped white onion1 garlic clove1 small serrano pepper1/4 cup chopped cilantroPinch CuminPinch Black Pepper3 Tablespoons corn oilSalt to taste Chilaquiles 1/2 cup corn oil divided1/4 cup […]
GOYA Foods Meatballs with Salsa Verde
Every cook in Mexico has her own recipe for meatballs, or albóndigas, but we have to admit, this recipe for Meatballs with Salsa verde is one of our favorites! […]
Goya’s White Turkey Chili with Hominy
With cooler temperatures slowly creeping in, it’s time to start thinking about making a BIG pot of chili […]
Costa Pacifica’s Tostada Matona
Print Recipe Tostada Matona Crack open a coconut overflowing with shrimp and travel to the tropics with a frosty pink margarita. It’s a taste of Acapulco right in your own backyard at Costa Pacifica. Soaring shrimp towers steal the show here along with the charismatic owner who just happens to have a heart of gold. […]
Anita Jaisinghani’s Kerala Vegetable Stew
Pondicheri’s Kerala Vegetable Stew is a simple vegetable dish you can whip up in about 30 minutes. Our friend Anita Jaisinghani is a culinary wizard in many areas, but her vegetable-focused meals are a treasure. Be sure to check out her brand new website, India 1948!
