This is my mother’s simple and delicious recipe which has always been one of my favorites! It’s one of those recipes that was never...

Elisa Juarez Serves 4 - 6 Ingredients: 2 cups cooked brown rice 2 cups cooked chicken, chopped or shredded 2 cups broccoli florets, fresh...

Recipe from Kroger 2 T. olive oil, divided 1 onion, finely chopped 3 garlic cloves, minced 1 lb. linguini or fettucini 1 bunch asparagus,...

From From Allrecipes.com 4/13/2020 Recipe By: swedishmilk Prep: 10 min. Cook: 15 min. Ready In: 25 min. "Salty and savory, the roasting...

Makes 1-1/4 cup 1 cup mayonnaise 1/2 small onion or 1 shallot 2 T. red wine vinegar 1 T. sugar 3/4 tsp. Italian seasoning (or a few...

One of my mother’s recipes. Blend: 1/2 cup Extra Virgin Oilive Oil 3 T. lemon juice 1 T. fresh thyme, or 1 tsp. dried 1 T. fresh dill...

The quantities for the ingredients depend on how many you want to make, but I prefer to buy a rotisserie chicken and I use about half of...

8-10 fresh tomatillos 2 jalapenos, seeded 2-3 cloves garlic 1/2 onion 1/2 cup cilantro Peel tomatillos & cut into quarters. Cut onion into quarters. Toss first four ingredients in olive oil or avocado oil and spread onto baking pan. Season with sea salt and fresh ground pepper. Roast in 350 degree oven for approximately 20 minutes. Cool slightly, then place in blender; add 1/2 c. cilantro. Chop/puree/blend until creamy. Makes approx. 3-1/2 cups. This recipe is mild to mo

Adapted from the Fresh Spinach & Leek Risotto recipe in The Magnolia Table by Joanna Gaines INGREDIENTS: One 32-ounce carton chicken or vegetable broth 5 tablespoons butter 8 ounces sliced mushrooms 1/2 medium onion, chopped 1 zucchini or yellow squash, cut in half lengthwise then sliced thin 1 garlic clove, crushed or finely chopped 1 cup short-grain risotto rice (e.g., Arborio) 1/2 cup dry white wine or chicken broth 1/2 cup grated Parmesan/Romano cheese, plus more for spr

Elisa Juarez This recipes can be adapted by using your choice of meat and vegetables. I use a prepared pie crust to make it simple....

Recipe by Elisa Juarez Photo courtesy of Lil' Luna, www.lilluna.com; borrowed temporarily since I didn't have a photo of my own at the...

From Food Network Magazine, Nov. 2018 This has become a favorite Thanksgiving salad for our family. We use feta in place of goat cheese. 1 bunch small to medium carrots with tops, trimmed and halved lengthwise 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup sliced almonds 2 tablespoons sherry vinegar 1-1/2 teaspoons honey 1-1/2 teaspoons dijon mustard 1 small shallot, thinly sliced 6 cups baby spinach (about 4 ounces) 1 head red lea

Here is a handy “essentials” shopping list to set up you for fall & winter cooking and baking! Use it as a guideline and create your own,...

Recipe by Deb Juarez Makes about 12 fritters. INGREDIENTS: 4 cups shredded zucchini 2/3 cup flour 2 large eggs beaten 1/3 cup sliced...

Elisa's Salsa Roja 6 large jalapeños 4 medium tomatoes or 6 Roma tomatoes 1/3 medium red onion 3 cloves garlic, crushed 1/2-3/4 c....

This recipe was passed down to me by my mother-in-law who didn’t use a recipe. 2 cups dried pinto beans, sorted and rinsed well 1 – 2...

from The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker Makes about 2 cups Prepare: White Sauce (recipe on this blog...

From The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, which my mother used regularly, and which was one of my first...

from The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker Makes about 2 cups Combine: 1 cup White Sauce (recipe on this...

From Food Network Magazine, October 2018 Photograph by Ryan Dausch Ingredients: 2 tablespoons extra-virgin olive oil 1 bunch Swiss...