This creamy chicken and rice casserole is the perfect comfort food. Chicken, rice and vegetables are combined with a creamy sauce, topped with buttery, crunchy breadcrumbs and baked until golden and bubbly. It’s really easy to make and great for Sunday dinner.
Month: September 2018
In this recipe, the Italian sausage adds a ton of flavor to the meatballs already, so you only need a few ingredients to put them together. The Italian sausage meatballs are cooked in a light tomato sauce, made with chopped tomatoes, garlic, onions and olive oil, really simple. Pair the Italian sausage meatballs with your family’s favorite pasta and watch everyone rush to the table.
This French onion soup is easy to make, but it takes time and patience. You can’t rush caramelizing onions. If you crank up the heat, the onions will burn and become bitter. Don’t do it! Stirring is a must as well. This delicious soup is best made with a partner, serve up your favorite beverage, and take it slow. Your patience will be rewarded with a delicious soup that’s worthy of a special occasion.
This Cuban chicken sandwich can be found in cafeterias and restaurants all over Miami, or you can make it at home. It’s easy to make and a deliciously-different take on a standard chicken sandwich. Thin chicken breasts are seasoned with a combination of spices. They’re quickly fried, served on Cuban bread and topped with lettuce, tomatoes and potato sticks. See, really easy!
Vaca Frita de Pollo is a fried shredded chicken dish that’s popular in Cuban restaurants all over Miami. The literal translation is chicken fried steak, but that’s not this dish. Vaca frita de pollo is cooked, shredded chicken that’s flavored with a delicious homemade mojo marinade and skillet-fried until browned and crispy on the outside.
Carne con Papas is a Cuban comfort food favorite. It’s similar to beef stew, except that it’s saucy not stewy. Typically, the recipe calls for inexpensive beef that’s cut into small chunks and braised in a rich and flavorful tomato sauce until tender. Potatoes are always added to this dish, after all they’re in the title; the rest of the ingredients depend on the cook.