10,000 maine recipes

Tender and crispy chicken strips with just the right seasonings!

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

Fajitas-on-a-stick turn beef fajitas into grilled skewers: sirloin marinated in Italian dressing and lime, woven onto sticks and grilled with peppers and onion, then tucked into tortillas with all the fixings. A fun cookout twist.

Microwave beef stew with cooked beef, carrots, potatoes, celery, and onion soup mix thickened with flour. Ready in about 30 minutes when you need stew without the stovetop simmer.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Pork and chile burritos simmer cubed pork with tomatillos, jalapeno, cilantro, and warm spices into a tangy, fork-tender filling rolled into flour tortillas, broiled with melty cheese.

Frijoles con queso casserole: creamy pinto beans layered with sauteed zucchini and tomatoes, crowned with a tender cornbread topping. Vegetarian tamale pie-style bake for weeknight dinner.

Quick chicken and kidney bean skillet simmered with chili spices in V8 juice, ready in under an hour for an easy weeknight dinner over rice.

Add some sophistication to your dinners with this scrumptious pasta dish you will love.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Hobo hike lunch for kids with canned tuna, baked beans, and an orange tied in a bandana. A zero-cooking outdoor adventure meal that doubles as a fun activity.

Add some magic to your meat loaf with this simple recipe that will instantly become one of your favorites.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

Grilled chicken romaine vinaigrette, a Caesar-style main course salad with herb-marinated grilled chicken, romaine, Parmesan, water chestnuts, and croutons.