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Sizzlin' Fajitas
These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.
Cast Iron Chicken Fajitas
When you don't want to grill outside, use this recipe and a cast-iron skillet on your stovetop to create great-tasting chicken fajitas. You'll need a relatively large skillet, at least 12 inches or larger, to handle the chicken and all the vegetables. Don't forget that last squeeze of lime juice over everything; it adds just the right touch! Serve fajitas with toppings like salsa, pico de gallo, shredded cheese, sour cream, and guacamole.
Steak, Onion, and Pepper Fajitas
These yummy fajitas with peppers and onions have an unexpected flavor you'll be sure to love! Serve with tortillas and your favorite fajita toppings.
The Best Easy Shrimp Enchiladas
I'm calling these the best easy shrimp enchiladas, and they are, without a doubt, the best shrimp enchiladas you will ever taste, thanks to my secret ingredient, canned lobster bisque. They are rich, meaty, and delicious, have a deeper flavor than most lighter shrimp enchiladas, and you don't have to make the creamy enchilada sauce from scratch.
Vegan Puerto Rican Empanadas
This updated Puerto Rican empanada recipe makes a perfect cure for any childhood craving of vegans or vegetarians.
Eggplant Parmesan with Fresh Basil and Smoked Mozzarella
This eggplant Parmesan recipe with fresh basil and smoked mozzarella exudes a heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent.
Lamb Scallopini with Pepper and Onion Agrodolce
Every year around Easter we normally do some kind of roast lamb recipe, like a big ol' leg of lamb, which is perfect for a large family gathering, but I have a feeling this year's gonna be a little bit different--so we're gonna go with nice, thin medallions. Unlike those large, more expensive cuts of meat, this is super easy to achieve perfect doneness, which means less anxiety and stress. Serve with crispy pan-fried potatoes.
Tasso Ham
I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!
Kellie's Come-Back-For-More Ham
Not a fan of ketchup or sugar, myself, I'm shocked that not even I can get enough of it. The flavors are tangy, sweet, smoked and salty all at the same time...such a trip for the tongue!
Best Classic Potato Salad
This classic potato salad is the best. Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, it reminds me of my grandmother's potato salad served every Easter, or any time we had barbecue. She always dotted it with olives for a finishing touch, and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too much mayonnaise, with just the right amount of tang! Serve with grilled or smoked meats, it's the perfect side dish.
Smoked Salmon Deviled Eggs and Tomatoes
I found this awesome spice called smoked paprika. I had a request by my sister-in-law to make some deviled eggs. I had a can of salmon in the pantry and decided to try it with another favorite deviled egg recipe. The result was a huge hit.
Salmon Puffs
Delightful salmon puffs filled with feta cheese and wrapped in pastry. I have used spinach and cooked tiny shrimp instead of salmon in this recipe.
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