Hot habanero peppers will bang on your taste buds like steel drums! This fiery marinade is so hot and so good, you'll want to use it all through the summer.
Use this stock to make the Awesome Sausage, Apple and Dried Cranberry Stuffing. It can be made up to two days ahead, stored refrigerated in an airtight container.
A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazelnuts. It makes a lovely fall supper!
Easy little mini cupcakes made with cake mix can be colored and flavored with unsweetened drink mix to make bright, pretty treats. Make them all one flavor or choose several flavors.
Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.
Tilapia fillets are rubbed with a curry and garlic pepper blend, quickly pan fried, then served with a spicy mango salsa. A simple green salad and rice as accompaniments make this a complete meal.
This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
A spiced, sugared and delicious apple filling is spooned into a frozen crust, topped with aluminum foil and baked. Mid-way through baking, a streusel top is sprinkled on and the pie continues to bake until the apples are tender and the streusel is golden brown.