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 […]
Watch the video here! Print Recipe Goya Foods Plantain Chip “Chilaquiles” Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Cook Time 30 min Servings people MetricUS Imperial Ingredients 1 can (16 oz.) GOYA® Refried Pinto Beans – Traditional1/4 cup GOYA EXTRA VIRGIN OLIVE OIL1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, peeled […]
It’s hard to believe that juicy Bánh Mì Burger above is actually under 350 calories and contains less than 5 grams of sugar. Pickled vegetables and grass-fed beef make this burger delightfully decadent. It was created by celebrity chef Devin Alexander (you may remember her as the chef from The Biggest Loser) for her new cookbook, You Can Have It!
This Sweet Potato Avocado ‘Toast’ is mighty tasty and may help improve your focus, thanks to the anthocyanin compounds in the sweet potatoes. Focus in on Miller’s recipe — you’ll notice this recipe uses no bread!
Talk about cute! These “Oyster Roosters” are a superb addition to your next tea party. Pork rinds spooned with cocktail and tartar sauce, topped with a chilled oyster half.
This recipe seemed like a perfect choice for Backstreet’s Tomato Seasonal Menu. Celebrate the peak of tomato season by using tomatoes of different shapes and colors to make this cocktail interesting.
The perfect spring salad from Chef Maggie C. Perkins. Light and lush with asparagus, sliced strawberries and radishes, tossed with fresh mixed greens and cannellini beans.
A citrus salad to savor! Spring mix with fresh orange, pomegranate, radishes and toasted pecans in a tangy homemade dressing.