A fusion favorite with pork cooked in a creamy Thai-inspired peanut sauce. Sweet, salty, and spicy all in one, it’s great served over rice or noodles with fresh herbs.
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Blended vegetables in a rich, creamy broth make this soup both comforting and healthy. Perfect as a vegetarian entrée or light lunch, especially when paired with warm bread.
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Pile the meat on sandwich buns and serve with jalapenos.
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If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper.
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Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.
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Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.
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Slow cookers are great for cooking certain cuts of meat until they easily pull apart (i.e. chicken thighs). Chipotle in adobo adds a bold layer of smoke and heat to many Mexican dishes, so we’re adding some to this barbecue sauce to dial up the flavor.
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Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.
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