North american, Saute Recetas

Camarones a la plancha - Shrimp on the griddle

This is a delicious mexican shrimp dish that you'll find served in the lovely seaside restaurants along both of…

Sauted Cilantro Halibut

This halibut dish really shines if you saute the fish over high heat; crispy outside and juicy in.

Sauteed Pineapple Salad

Delicious sauteed pineapple slices with a hint of cinnamon and sugar, served on a bed of fresh green lettuce and sprinkled with grated cheddar…

Citrus Scallops

The bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor.

Rosemary Chicken

The rosemary in this dish infuses this chicken with an incredibly delicious flavor. It is one of our family favorites and our kids love it too.…

Salsa Ranchera

Salsa is the ketchup of Mexico, but much more tasty, varied and appealing. Salsa Ranchera is served all over Mexico, adding a zesty flavor to meats,…

Wild Rice Pilaf with Fresh Vegetables

Did you know that wild rice is not rice at all but grass? It grows in areas of shallow water, so prevalent in…

One Dish Rosemary Chicken with New Potatoes, Mushrooms and Green Beans

This is a simple, but beautiful, chicken dish that you can serve directly…

4 Cheese Black Beans & Brown Rice - Mexican

Know What You Eat:The combination of whole-grain brown rice and fiber-rich beans makes this a nutritionally…

Balsamic Chicken and Mushrooms

A basic weeknight staple, I found this recipe on food.com (which claims it was originally a Weight Watchers recipe). A few tweaks based on what we…

Asian Pork Lettuce Wrap

I had several thick slices of Pork Roast Tenderloin leftover and made these for lunch, they were a hit!

Teriyaki Chicken

Simple, Savory and Sweet chicken dish. Moist tender chicken cooked in a matter of minutes. A perfect meal for a quick night dinner.

new yorker pasta

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch…

CHICKEN BREASTS WITH MUSHROOMS IN A THYME-DIJON CREAM