I really love to prepare this dish. Especially, because I am in the process of weaning myself off of meat. A falafel is a traditional Middle Eastern dish that is infused with fresh herbs, spices and garbanzo beans. It is served in a warm pita with lettuce, tomatoes, pickles and drizzled with tahini sauce (Tahini sauce is made from ground sesame seeds). When this dish is made correctly the flavors are a pleasure to the pallet. This recipe will easily feed a family of four.
My father, who’s no longer with us, always tried out different recipes on us kids when he was on vacation from work. Truth be told, some recipes were really, really bad but this recipe for Manicotti became a family favorite. This homemade Manicotti recipe is a meal that your family will likely rave about and request for years to come. This recipe is for cooks who really cook with love for their family, because it requires some “hands on” work.
This recipe for chicken parmigiana with linguine is great for lunch or dinner. In fact it tastes even better the next day! You probably already have all the ingredients you need. Put it over linguine or on a soft Italian hero (bread). So let’s get started!
2 large chicken breasts (or thighs) sliced in half so that they’re thinner (marinate for at least an hour in Italian dressing)
1/2 cup olive oil
1/2 cup seasoned bread crumbs
3 tablespoons dried oregano
1 tablespoon dried parsley
2 teaspoons salt
2 8oz cans of crushed tomato sauce
2 tablespoons Italian seasoning (contains basil and other Italian spices)
1/2 block of mozzarella cheese (shredded)
4 large garlic cloves finely chopped
1 box of cooked linguine or 4 soft heroes
This is a very tasty and delightful Latin American Stew. The flavors are sure to explode in your mouth. It all begins with the base for your stew called Sofrito. It is a combination of onions, peppers, tomato sauce, garlic, adobo, Sazon and fresh cilantro. Even though this recipe for San Cocho Stew calls for chicken and/or pork, you can feel free to use the meat of your choice.
1 lb chicken pieces
1 lb pork neck bones
1/2 bush fresh cilantro
1 yellow plantain peeled (cut into 1/2″ pieces)
2 medium potatoes (chopped coarsely into chunks)
1 medium yuca peeled & cut into 1/4″ pieces
2 whole ears of corn (cut into 1/4″ pieces)
5 large cloves of garlic (peeled)
1-2 tablespoons cumin
1 tablespoon Goya Adobo
2 low sodium chicken bullion cubes
1 pack of Sazon
1medium onion chopped into 1/4’s
1/2 large green pepper
1/2 large red pepper
1 small can of tomato sauce (unseasoned)
2-3 tablespoons olive oil
Homemade salsa verde is a great topping to put on chicken, pork or steak. It can even add flavor to tacos or wraps. If you are a fan of Mexican cuisine, this recipe is a must to try at least once. You can find tomatillos with the husks on at any Spanish American supermarket. It only requires a little preparation and the leftovers store very well in the refrigerator (keep it in an air tight container).
10-12 large tomatillos (outer husk removed) & cut in half
2 tablespoons extra virgin olive oil
1 large jalapeño (chopped coarsely & deseeded)
1 teaspoon salt (to taste)
1/2 lime (juiced)
6 medium garlic cloves (peeled)
1/2 bush of fresh cilantro (bottom stalk cut & discarded)
Get ready, because this recipe is really mouth watering. The ingredients are surprisingly uncomplicated — you probably have them in your kitchen already. The dipping sauce is the big draw — its explosion of flavor will blow your mind. The hardest part of cooking this Peruvian Roasted Chicken with Dipping Sauce is marinating the chicken overnight (because you’ll have to wait til tomorrow night to taste it). But it’s definitely worthwhile.