Cut chicken in 1/4-inch cubes. Combine picante, cumin and salt in skillet. Cook about 4 minutes; stir until done. Put in covered dish and chill. Mix sour cream, mayo, avocado and celery in 6-cup container. Add chicken mixture and stir well. Spoon salad on lettuce. Sprinkle bacon on top. You may substitute pecans or sliced almonds for bacon.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
Put all ingredients into a small bowl.
Whisk.
Add to steaks or chicke in refrigerator baggies.
marinate for at least one hour in the refrigerator,.
If making Hamburgers, add the entire marinade to 1 lb of hamburger meat. Mix well before making patties.
Preheat oven to 350\u00b0F Lightly coat a 13x9 in baking dish with cooking spray.
In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. ...
Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Cover and chill sauce for up to a week.
Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours.
Peel shrimp, leaving tails on; devein, if desired.
Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails ...
Preheat oven to 350\u00b0F
Finely crush 37 of the wafers.
Mix wafer crumbs, coconut, almonds and butter until well blended.
Press firmly onto bottom of 13x9-inch baking pan.
Bake 8 to 10 minute or until lightly browned; cool.
Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.
Freeze at least 4 hours.
Remove from freezer about 10 minutes before serving; let stand at room temperature to soften slightly.
Cut into 24 squares.
Top ...
Preheat oven to 350 degrees Fahrenheit. Grease casserole dish.
Combine all ingredients and put into a greased casserole dish.
Bake for 30 minutes.
In a shaker filled with ice, add vodka, tequila, sour mix and triple sec. Shake.
Fill an old-fashioned glass with ice (short, wide glass that holds about 6 oz).
Strain the mixture in the shaker over the ice in the glass.
Top with lemon-lime soda.
Dribble a few drops of grenadine around the top of the drink (to give it the look of blood.)
Garnish with 2 cherries on a plastic toothpick dropped into the drink.
In a large saucepan, sate onion in oil.
Add the canned chilies, garlic jalapeno and cumin.
Stir in the broth, tomato sauce and canned tomatoes with garlic and onion.
Bring to a boil.
Reduce heat; stir in chicken, and simmer uncovered for 10 minutes.
Add cilantro, lime juice salt and pepper.
Once served top with chips, cheese and sour cream if desired.
Heat oven to 350\u00b0F (325\u00b0F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
Bake 18 to 23 minutes ...
In medium saucepan, combine refried beans, Ro-Tel tomatoes and chiles and sour cream.
Stir over medium heat until hot.
Remove from heat.
Stir in chopped tomato, onions and olives.
Pour into serving dish.
Top with grated Cheddar cheese.
Serve with tortilla chips.
Drain tomatoes in a strainer for 15 minutes.
Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ...
Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth.
Slowly drizzle olive oil into the yogurt mixture while blending until oil is emulsified; season with salt and black pepper. Cover and refrigerate 3 hours to overnight.
Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl.
Pour dressing over salad and toss to coat.
Combine chicken, the juice of 3 limes, chipotle peppers, adobo sauce, 1 tablespoon olive oil, garlic, salt, and pepper in a bowl. Marinate for 20 minutes to 1 hour.
Preheat a grill pan to medium-high heat. Coat tomato halves and corn with remaining olive oil and grill until blackened in spots, about 8 minutes. Cool until easily handled, about 5 minutes. Dice tomatoes and cut kernels off the corn cobs. Transfer to a bowl; mix in avocado and 1/4 cup cilantro.
Grill chicken until no longer pink in the center, about 7 minutes.
Meanwhile, ...
Heat a large stock pot over medium heat. Cook and stir beef and pork in the pot until completely browned, about 10 minutes. Drain as much grease from the meat mixture as you can and return pot to heat.
Stir sweet onions, green onions, and garlic through the meat mixture; cook and stir until the onions are translucent, 5 to 7 minutes.
Stir tomatoes, beer, chili powder, cumin, chile peppers, corn meal, ancho chile pepper, tequila, jalapeno pepper, cocoa powder, and salt into the meat mixture. Bring the mixture to a simmer and cook until ...
Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and pepper in a large bowl. Refrigerate for 2 hours to allow flavors to develop.