1 1/2cup cilantro leaves4skinless chicken drumsticks and thighs1cup finely chopped onion1tablespoon minced garlic1/2cup yellow pepper paste, (ají amarillo)1tablespoon vegetable oil1/4cup sweet peas (petit pois)1/2red bell pepper, cut into thin stripsSalsa Criolla (ingredients listed below)*Hide Images1Blend, in blender cilantro with spinach and water to make homogeneous paste.

Updated July 17, 2017Make withProgresso Broth1tablespoon vegetable oil1/2cup red bell pepper, diced2garlic cloves, finely chopped2cups Progresso™ chicken broth1cup frozen corn kernels1cup black beans, washed and drained2tablespoons tomato sauce1tablespoon cilantro, finely choppedHide Images1Heat oil in frying pan on medium heat.

Fire up the slow cookers and get your nacho on for game day snackin& 39;! There& 39;s nothing better than nachos...unless they& 39;re homemade pulled pork nachos!MORE+LESS-Updated September 18, 20172lbs boneless pork (pork chops, pork loin, or pork roast)2 1/2tablespoons cornstarch15pieces sliced American cheese1/2cup green onions, chopped1/2cup jalapeños, chopped1/2cup cilantro, chopped1/2cup red bell pepper, chopped2bags (5.

Swap ladyfingers for powdered donuts in this fun and easy tiramisu!MORE+LESS-Updated September 20, 201616oz mascarpone cheese (two 8-oz containers), softened to room temperature1cup heavy whipping cream1 1/2cups brewed espresso or strong coffee, cooled12powdered cake donuts, cut in half horizontallyHide Images1In large bowl, beat mascarpone, 1/2 cup of the powdered sugar, the coffee liqueur and vanilla with electric mixer on medium speed until smooth and creamy.

You already love enchiladas. So why not try another way to enjoy them? This one calls for quinoa instead of corn tortillas, and tastes like a dream.MORE+LESS-Updated September 20, 20161pound ground turkey, browned1(15 oz.) can black beans, drained1(10 oz.) can Old El Paso™ enchilada sauce1(15 oz.) can Muir Glen™ organic fire roasted crushed tomatoes1packet Old El Paso™ taco seasoning mix4cups shredded Mexican or pepper jack cheese1roma tomato, finely diced2tablespoons cilantro, freshly choppedHide Images1Preheat oven to 400° F.

Healthy, yummy, vegan-y bowls filled with rice, veggies and chickpeas.MORE+LESS-2cups uncooked instant or regular rice (brown or white)1can (16 oz) chickpeas, drained and rinsed1can (14.5 oz) can Muir Glen™ Organic Diced TomatoesHide Images1Cook rice according to package directions.2When rice is fully cooked and all the water is absorbed, add chickpeas, diced tomatoes, green onions, cumin and salt and pepper to taste and stir to combine.