Home cooking is like the old standby foods that you break out at gatherings, where every one of them is the hominess, the sizzle of previous dinners, and love that holds your family together. They’re not slop abuela nostalgia of bubbling pots, mom who inculcated you in the secret spice mix, and now you, with a stamp of approval to feed it to the smoky, spicy Latin BBQ flavor. These dishes are the beat of your kitchen, and with every meal a moment to share and relish.
This cookbook is your opportunity to get up close and snug with recipes that are as warm as a hug, with traditional comfort clobbered and ground up and combined with the fire and blister of Latin flavor. From juicy roasts kissed by the grill to cheesy pastas with a spicy kick, these are the dishes you’ll make over and over, not just for how they taste but for how they make everyone feel connected, happy, and hungry for more. They’re the type that perfume your house with “family” aromas before someone even sits down to a meal.
So, grab your favorite apron, get your crew around the table, and let’s make some magic. These recipes are here to spark new traditions while keeping the old ones alive, whether it’s a quick weeknight dinner or a lazy Sunday spread. With every sizzle and simmer, you’re building memories that’ll linger long after the plates are empty. Let’s get cooking and fill your kitchen with the soul of Latin-style BBQ.
1. Classic Meatloaf Recipe
A classic meatloaf is like that one song everyone knows the words to it brings the whole family running to the table, ready for something warm and familiar. With a smoky Latin twist, this version takes comfort food to a new level, delivering juicy, herb-packed slices that make every bite feel like home. It’s the kind of dish that turns a regular night into a memory you’ll talk about for years.
- Tasty Mix: The ground beef is blended with breadcrumbs, chopped cilantro, and a sprinkling of smoked paprika to yield a juicy, tender, and properly shaped loaf.
- No-Fuss Prep: It’s mix it, shape it, bake it easy enough for a busy day but flavorful enough to make it a holiday.
- Crowd Pleaser: Grandparents, kids, everybody will love it, and pair with side dishes to make it a complete feast.
Its baking smell is the epitome of comfort, the embrace of a cozy warm blanket around your kitchen in warm. Whether it’s not a dinner on eating about, it’s a dinner on about coming together, sharing tales, and maybe sneaking that final slice when nobody will care. Serve it with creamy mashed potatoes or burnt corn for a dinner with all the trimmings. This meatloaf is a keeper, the kind of recipe you’ll hand down, knowing it’ll bring the same joy to future dinners as it does to yours today.
Italian Ricotta and Rosemary Meatloaf with Marinara
Equipment
- 1 Large Mixing Bowl
- 1 Loaf Pan Standard size (e.g., 9×5 inch)
- 1 skillet For sauteing onion
- 1 Saucepan For heating marinara
Ingredients
Main
- 2 cups DeLallo Panko Breadcrumbs
- 1 cup whole milk
- 1 1/2 pounds lean ground beef
- 1 1/2 pounds ground veal
- 3 eggs beaten
- 1 small onion diced and sauteed
- 1 15 ounce container whole-milk ricotta
- 3/4 cup DeLallo Grated Parmesan
- 1/4 cup chopped flat-leaf Italian parsley
- 2 tablespoons fresh chopped rosemary
- 1 tablespoon DeLallo Natural Fine Sea Salt
- Black ground pepper
- 1/2 pound shredded provolone cheese
- 1/4 cup DeLallo Extra Virgin Olive Oil
- 5 cups DeLallo Pomodoro Fresco Marinara Pasta Sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and saute the diced onion until softened and translucent, about 5-7 minutes. Let cool slightly.
- In a large mixing bowl, combine the panko breadcrumbs and milk and let stand for a few minutes until the breadcrumbs have absorbed the milk.
- Add the ground beef, ground veal, beaten eggs, cooled sauteed onion, ricotta cheese, Parmesan cheese, chopped parsley, chopped rosemary, sea salt, and black pepper to the bowl with the breadcrumb mixture.
- Gently mix all ingredients together by hand until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
- Transfer the mixture to a loaf pan, pressing it down lightly, or form it into a loaf shape in a baking dish.
- Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
- During the last 10 minutes of baking, top the meatloaf with shredded provolone cheese and return to the oven until melted and bubbly.
- While the meatloaf is resting, gently heat the marinara sauce in a saucepan over medium heat.
- Let the meatloaf rest for 10-15 minutes before slicing. Serve slices with warm marinara sauce.
Notes
2. Sauteing the diced onion before adding it to the mix softens it and enhances its flavor, distributing it more evenly throughout the meatloaf.
3. Fresh herbs like rosemary and parsley are crucial here; dried herbs won’t provide the same vibrant flavor.
4. Allowing the meatloaf to rest for 10-15 minutes after baking before slicing is essential. This allows the juices to redistribute, preventing a dry texture.
2. Grandmother’s Chicken and Dumplings Recipe
Chicken and dumplings is a big warm hug in a bowl, the kind that appears as if it’s been lovingly made for centuries. Add some flash of Latin-spiced chili pepper pepperyness, and it’s attitude comfort food, just what you need on cold nights when you desire something that warms the heart. With every bite, you’re brought back to family kitchens and what they hear and what they see.
- Savory Broth: Chicken simmers low and slow in warm broth with a sprinkle of chili powder, home comfort that speaks to the depths of the heart.
- Fluffy Dumplings: Delicate and light as air, the dumplings soak up all that goodness, melting in your mouth like cotton balls.
- Nostalgia in Every Bite: Sitting at your grandmother’s table, where every meal accompanied with a side of laughter and love.
This soup is ridiculously easy yet tastes like fairy magic, perfuming your house with the aromas that gather everyone around the table as one. It’s perfect for a rainy evening or when someone just needs a hug, turning an otherwise dull night into one you’ll always remember. It’s not soup it’s a means of gathering your family around the table, creating new memories in each bowl you serve.
Slow Cooker Chicken and Dumplings
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal for this recipe.
- 1 Chef’s knife For dicing the onion.
- 1 Cutting Board For safe preparation of ingredients.
- 1 Large Spoon For stirring the ingredients in the slow cooker.
- 1 Ladle For serving the finished chicken and dumplings.
Ingredients
Main
- 4 skinless boneless chicken breast halves
- 2 tablespoons butter
- 2 10.5 ounce cans condensed cream of chicken soup
- 1 medium onion finely diced
- 1 10 ounce package refrigerated biscuit dough
- 2 cups water or as needed to cover
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours. Dotdash Meredith Food Studios
- About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
3. Old-Fashioned Apple Pie Recipe
The classic apple pie is the sweet dessert version of a family reunion, with flaky butter crust and sweet-tart apples gathering the entire family together in stunning harmony. The citrusy zip of zest provides Latin-flavor lightness, so the dessert is comforting but exhilarating. This is the pie you’ll be dreaming about long after that final bite is gone.
- Perfect Crust: Light and buttery with a touch of sweetness, breaks in the mouth, just the right base for the filling.
- Flavorful Filling: Spiced tart apples, cinnamon, and a touch of lime provide a warm but lively taste.
- Dessert Star: It’s the one that makes everyone go round and round, having everyone standing in line for another bite, making every meal a party.
Baking this pie fills your kitchen with aromas that envelop you, drawing everyone in before the oven even releases it. This pie is simple enough for a novice but resembles a pro, so it’s a crowd-pleaser at any party. This pie is sheer bliss, spreading smiles and memories as your family and friends come together to enjoy every morsel of it.
Old-Fashioned Apple Pie
Equipment
- 1 9-inch Pie plate
- 1 Large Mixing Bowl
- 1 Paring Knife For peeling and coring apples
- 1 Cutting Board
- 1 Measuring Spoons and Cups
Ingredients
Main
- 1 14.1 ounce package pastry for a double-crust 9-inch pie
- 7 cups peeled cored and sliced apples
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- â…› teaspoon ground nutmeg
- 2 tablespoons butter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with bottom crust.
- Combine apples, sugar, flour, cinnamon, salt, and nutmeg in a bowl. Place mixture into the prepared pie plate. Dot with butter. Cover with top crust and seal. Cut holes in top crust to allow venting.
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until crust is golden brown and apples are tender, 40 for 50 minutes. Cool and serve.
Notes
4. Old Fashioned Beef Pot Roast Recipe
A beef pot roast is the definition of Sunday afternoon in edible form, low and slow to tender deliciousness and warming your house with the most homiest, comforting of air. A hit of oregano and cumin, Latin spicy flavor makes ordinary ingredients into tender, fragrant feast that all will consume. It’s a dish that turns every ordinary day into an extraordinary day.
- Melt-in-Your-Mouth Beef: Slow and low cooking and low heat make the beef mushy, packed with big spices bursting.
- Rich Gravy: The gravy thickens while cooking, covering meat and vegetables in a shroud of flavors.
- Homey Comfort: Even the aroma is an invitation of all to a night of good friends and good food.
This roast is a cinch to make, just what you can serve up on crazy nights or lazy afternoons when you are in the mood for something satisfying without the drama. It is home food for the soul, and that is why everyone drives by for a second longer. It’s food that always makes home cooking so, so worth it, where every bite is a second of love and comfort.
New England Pot Roast
Equipment
- 1 Large Dutch Oven or Roasting Pan with Lid Essential for braising on the stovetop and in the oven.
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Whisk For making the gravy slurry.
- 1 Large Spoon or Tongs For handling the roast and vegetables.
Ingredients
Main
- 1 boneless beef chuck arm shoulder or blade pot roast (4 lb)
- 1 to 2 teaspoons salt
- 1 teaspoon pepper
- 1 jar 8 oz prepared horseradish
- 1 cup water
- 8 small potatoes cut in half
- 8 medium carrots cut into fourths
- 8 small onions skins removed
- 1/2 cup cold water
- 1/4 cup Gold Medalâ„¢ all-purpose flour
Instructions
- Season the boneless beef chuck pot roast generously with 1 to 2 teaspoons of salt and 1 teaspoon of pepper.
- Heat a large Dutch oven or roasting pan over medium-high heat. Sear the seasoned pot roast on all sides until deeply browned and caramelized.
- Pour 1 cup of water into the pot with the seared roast. Stir in the 8 oz jar of prepared horseradish, scraping up any browned bits from the bottom of the pan.
- Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 2 1/2 hours, allowing the meat to tenderize slowly.
- After 2 1/2 hours, add the halved small potatoes, quartered carrots, and whole small onions to the pot around the roast.
- Continue to cook, covered, for another 1 hour, or until the vegetables are tender and the beef is fork-tender.
- Carefully remove the pot roast and vegetables from the pot and set aside on a platter, loosely covered to keep warm.
- In a small bowl, whisk together 1/2 cup cold water and 1/4 cup Gold Medalâ„¢ all-purpose flour until a smooth slurry forms.
- Bring the cooking liquid in the pot to a boil. Gradually whisk in the flour slurry and cook, stirring constantly, until the gravy thickens to your desired consistency.
- Slice the pot roast against the grain and serve immediately with the tender vegetables and warm gravy.
Notes
5. Original Italian Lasagna Recipe
Lasagna is party life, its cheese saucey layers making dinner a celebration. A chipotle smoky flavor infuses Latin spice, so each bite is bursting with flavor and not quickly forgotten. It’s the type of dish that has everyone begging for seconds before they’ve even swallowed a last bite.
- Bold Sauce: Lush pasta is a rich tomato sauce with chipotle threads of spice, providing pungent, smoky flavor.
- Cheesy Heaven: Sweet scent of ricotta and creamy chewiness of mozzarella create a cheesy heaven with every bite you’ll just have to indulge.
- Fun to Make: To stack it high is a cooking odyssey, so prep time becomes family time.
This lasagna’s ideal for dinner parties or dinner-in nights, rich enough to please and homey enough to taste like Mom. It’s a dish people will be thinking about, laughing about, and lingering at the table long after it’s disappeared. It’s not dinner it’s a memory-maker, bringing love and flavor to your home that remains.
Chef Allison Robicelli’s Lasagna
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning meats and long simmering.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Heat-Proof Spatula For stirring and scraping the pot.
- 1 Tongs For handling and turning meats.
Ingredients
Main
- Olive oil
- 1 pound Italian sausage hot or sweet (I prefer hot)
- 2 beef or pork braciole
- 2 pounds pork neck bones or country-style ribs
- 2 medium onions diced
- 8 garlic cloves sliced thin
- ½ teaspoon dried chile flakes
- ½ cup good red wine
- ½ cup tomato paste
- Three 28-ounce cans whole San Marzano tomatoes
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the Italian sausage and brown thoroughly, breaking it up with a spoon. Remove sausage and set aside.
- Sear the beef or pork braciole and pork neck bones until deeply browned on all sides. Remove and set aside with the sausage.
- Reduce heat to medium, add diced onions to the pot, and sauté until softened and translucent, scraping up any browned bits from the bottom.
- Add sliced garlic and dried chile flakes, cooking for another minute until fragrant, being careful not to burn the garlic.
- Pour in the red wine, deglazing the pot by scraping the bottom vigorously to release all caramelized bits. Let it reduce slightly.
- Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
- Add the San Marzano tomatoes (crushing them by hand if desired), along with the browned sausage, braciole, and neck bones. Bring to a gentle simmer.
- Reduce heat to low, cover partially, and simmer for at least 3-4 hours, or until the meats are fork-tender and the sauce is rich and thickened. Stir occasionally.
- Remove the braciole and neck bones. Shred the meat from the neck bones and slice the braciole, then return the meat to the sauce. Adjust seasoning as needed.
Notes
6. Homemade Macaroni and Cheese Recipe
Dump the box this do-it-yourself mac and cheese is a gooey, creamy bear hug that the whole family from children to adults can’t help but embrace. A pinch of smoked paprika brings Latin-inspired depth, so it’s comfort food with a splash of soul. It’s the kind of dish that’s a high-five out of your kitchen.
- Smooth Sauce: Real cheese melts into a sumptuous, smoky blanket that smoothly coats every noodle.
- Super Flexible: Serve it as a main course or side dish it complements the grilled meats, vegetables, and all the rest.
- Big Smiles: It’s a classic old-time favorite even for the pickiest of eaters, bringing everyone together bite by bite.
This mac and cheese is easy to make, packed with flavor, and doesn’t require long hours in the kitchen. It brings a sense of nostalgia, reminiscent of childhood favorites, but with a grown-up twist. Each bite is rich, gooey, and comforting. It has quickly become a new favorite in the household. The dish delights everyone, spreading happiness with every serving. Its combination of simplicity and taste makes it a go-to comfort food.
Spicy Macaroni and Cheese
Equipment
- 1 2-Quart Baking Dish
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Large Skillet
- 1 Saucepan (for pasta)
Ingredients
Main
- 2 cups elbow pasta cooked until almost al dente
- 8 ounces Cheddar 1/2 cubed, 1/2 shredded
- 8 ounces Colby cheese cubed
- 8 ounces Monterey pepper jack cheese cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 cup finely grated onions
- 4 slices bread
- 1 tablespoon butter
- Special equipment: 2-quart baking dish
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
- In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
- Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
Notes
7. Traditional Beef Stew Recipe
Beef stew is one of those dishes that’s like the warm blanket you breathe in, the good stuff to thaw out a cold day with its good, comforting grub. A sprinkle of chili and cilantro brings the splash of Latin heat, a cool kick to the good old meal. It’s one of those dishes that makes coming home the best choice.
- Tender Beef: Beef bites braise in rich, full-bodied, spiced broth, melting on your tongue with every bite.
- Veggie Mix: Potatoes, carrots, and random corn sprinkles make up a one-pot gem that’s as snug as can be.
- Warm Vibes: The scent wafts over your home with coiteness, inviting all to the supper table.
The long slow simmer is worth it, filling your belly with a humble stew that tastes like you’ve wept a tear out over it. It’s perfect for cold winter nights or when you just require a little extra kindness. This recipe is all about bringing families back together, about turning a bowl of stew into a memory-filled moment everyone will cherish.
Old-Fashioned Beef Stew
Equipment
- 1 Large nonstick stock pot
- 1 Chef’s knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Spatula or wooden spoon
Ingredients
Main
- 1 pound lean beef chuck trimmed and cut into 1 inch cubes
- 2 tablespoons all-purpose flour
- 2 teaspoons vegetable oil
- 2 onions thinly sliced
- 2 cups fresh sliced mushrooms
- 2 cloves garlic minced
- 2 teaspoons tomato paste
- 2 cups beef broth
- 4 cups sliced carrots
- 2 russet potatoes sliced into 1/4 inch slices
- 1 cup chopped fresh green beans
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ¼ cup chopped parsley
Instructions
- Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
- Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
- Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
- Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
- In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Notes
8. Sunday Pot Roast Recipe
Sunday pot roast is just too lovely to just take a load off and enjoy the day, the heavenly smells that warm your home with love. A Latin-flavored adobo seasoning puts a dramatic flair, so much of a weekend delight everyone looks forward to. It’s that sort of meal that makes a Sunday special.
- Tasty Pork: Slow-cooked to absolute perfection, so tender that it falls apart literally, full of deep, rich, savory flavors.
- Smooth Gravy: It all comes together with a silky gravy, a symphony of flavors in every bite.
- Family Favorite: The aroma alone gets everyone in on the conversation, anticipating a meal that eats like a hug.
This roast is easy to make, giving you more time to enjoy with family and less time spent cooking. Pairing it with mashed potatoes or roasted vegetables creates a complete, flavorful meal. It has the potential to become a beloved family tradition. Sundays can transform into special occasions centered around this dish. Its simplicity and taste make it memorable. Families are sure to look forward to it every week.
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Best Roast Beef
Equipment
- 1 Baking Pan With a roasting rack
- 1 Roasting rack
- 1 Cotton Twine For tying the roast
- 1 Instant-Read Thermometer Essential for accurate doneness
- 1 Slicing Knife A sharp, thin-bladed knife for carving
Ingredients
Main
- 3 pounds beef eye of round roast at room temperature
- ½ teaspoon kosher salt or more to taste
- ½ teaspoon garlic powder or more to taste
- ¼ teaspoon freshly ground black pepper or more to taste
Instructions
- Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C). Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue MitchellÂ
- Make sure roast is at room temperature. Tie roast at 3-inch intervals with cotton twine; this helps it from drying out and allows it to cook more evenly. Place roast on a rack in a baking pan. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue MitchellÂ
- Mix together salt, garlic powder, and pepper in a small bowl. Rub seasoning mixture into the meat. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue MitchellÂ
- Place in the preheated oven and roast for 60 minutes, or 20 minutes per pound if your roast is larger or smaller. An instant-read thermometer inserted into the center should read 120 to 125 degrees F (49 to 52 degrees C). Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue MitchellÂ
- Remove from the oven and transfer to a cutting board. Cover loosely with foil, and let rest so juices can redistribute, 15 to 20 minutes. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue MitchellÂ
- Slice and serve. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue MitchellÂ
- Enjoy! Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue MitchellÂ
Notes
9. Homemade Chicken Pot Pie Recipe
Chicken pot pie is a hug for a plate, its crunch golden brown crust generously containing within it a smooth heart of comfort inside and out. The roasted peppers on top give it a Latin spice that is traditional but exhilarating. It is food that makes any evening an evening home.
- Rich Filling: Peas, carrots, chicken, and peppers are covered in a rich, spice-filled sauce that’s the essence of comfort food.
- Crisp Crust: The flaky butter crust provides an upper-crust crunch to every soft, meaty bite.
- Easy All-in-One: Baked all together in one pan, it’s low-muss food that travels a lot farther than its weight when flavor is at issue.
With every bite, you’re whisked away to the good ol’ days, but with full-bodied, rich flavors that make it resplendent on the contemporary dinner plate. It’s perfect for a snowy winter evening or when you need to impress on minimal effort. This pot pie is a classic at our house, pulling the whole crew into the dining room to share in a meal that’s as delicious as it is homey and comforting.
Chicken Pot Pie
Equipment
- 1 Baking Sheet
- 1 Large Pot or Dutch Oven
- 1 Food Processor
- 4 Ovenproof Bowls Individual serving size
- 1 Rolling Pin For rolling pastry
Ingredients
Main
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Notes
10. Family-Style Spaghetti and Meatballs Recipe
Spaghetti and meatballs is a huge family dinner on one plate, so any night’s supper is a celebration meal. Smoky tomato sauce with a dash of Latin chili pepper is a celebratory touch, divine to share. It’s the sort of meal that has all people twirling pasta around forks and laughing together.
- Meatballs: Juicy and filled with flavor, they soak up a smoky sauce filled with flavor.
- Savory Sauce: Low and slow-cooked in tomatoes and a dash of chili, it drenches every noodle for the perfect bite.
- Shared Enjoyment: Baked in quantity, it’s a meal where everyone just keeps passing the plate and smiling.
Preparing this dish brings energy and excitement to the kitchen, filling it with conversation and anticipation. It works well for both intimate dinners and large gatherings, pleasing every appetite. The recipe has a nostalgic, family-oriented feel. Each meal becomes a special occasion, strengthened by shared moments. Cooking it together encourages bonding and laughter. It turns ordinary nights into memorable experiences filled with love.
11. Southern Fried Chicken Recipe
Southern fried chicken is a saucy, crispy monster that takes the party to your plate with a Latin-flavored seasoning blend that brings the heat. It’s the kind of food that gets everyone’s mouth watering so every meal is a party. This one’s a Southern soul staple with party-perfect punch.
- Golden Crunch: Seeded with seasoned coating’s subtle cayenne warmth, fries to a most lovely golden and crunchy every time.
- Tender Inside: Brining chicken accomplishes this so it is juicy and full of flavor, every bite heaven itself.
- Sizzling Appeal: The smell of frying draws people to the kitchen, building anticipation of what one is soon to enjoy.
This dish steals the spotlight and goes wonderfully with classic sides like cornbread or collard greens, elevating any meal. Its rich flavor and texture leave a lasting impression long after dinner. It’s the kind of chicken everyone looks forward to. Even with a refreshed twist, it stays true to its original charm. Guests always come back for more, making it a guaranteed crowd favorite.
Chicken Fried Steak Recipe
Equipment
- 1 Large Skillet Preferably cast iron for even heat
- 2 Shallow Dishes or Trays For breading station
- 1 Whisk
- 1 Tongs For handling hot steak
- 1 Wire rack with paper towels For draining fried steak
Ingredients
Main
- * 1 to 2 pound cube steak or round tenderized round steak
- * 1 pint buttermilk
- * 1/2 teaspoon garlic powder
- * 1 pinch salt
- * 1 pinch black pepper
- * 1/8 teaspoon baking soda
- * 1 egg
- * 1/2 cup milk
- * 1 cup all purpose flour
Instructions
- In a shallow dish, combine buttermilk with garlic powder, a pinch of salt, a pinch of black pepper, and baking soda. Add the cube steak, ensuring it’s fully submerged, and marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Prepare your breading station: In one shallow dish, whisk together the egg and 1/2 cup milk for the egg wash. In another shallow dish, place the all-purpose flour and season it generously with additional salt and pepper.
- Remove one piece of steak from the buttermilk, allowing excess liquid to drip off slightly.
- First, dredge the steak completely in the seasoned flour, pressing gently to ensure an even coating.
- Next, dip the floured steak into the egg wash, allowing excess to drip off.
- Finally, return the steak to the seasoned flour, pressing firmly all over to create a thick, adherent crust. Set aside on a plate and repeat with remaining steak pieces.
- Heat about 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high heat until it shimmers, reaching approximately 350-375°F (175-190°C).
- Carefully place one or two pieces of breaded steak into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until deep golden brown and the steak is cooked through.
- Using tongs, transfer the cooked chicken fried steak to a wire rack set over paper towels to drain excess oil.
- Serve the chicken fried steak immediately, ideally with a classic cream gravy.
Notes
12. Spinach and Ricotta Stuffed Shells
Stuffed shells are decadent, veggie-filled bliss that makes meatless nights the week’s crown jewel. A smoky roja salsa gives a Latin twist, so the dish is simple yet sophisticated. It’s comfort food, bringing huge smiles to every family dinner.
- Creamy Filling: Ricotta and spinach, with a sprinkle of garlic, pack each shell with tangy, earthy flavor.
- Bold Sauce: A lighter salsa roja gives a smoky punch, so every bite is bold.
- Make-Ahead Ease: Prep ahead for hectic days, with leftovers that are just as tasty.
Baking this dish turns it into a warm, melty, and irresistible treat. Even those who usually prefer meat will be drawn to this vegetable-based delight. It fits perfectly into any party or gathering, grabbing everyone’s attention. These stuffed shells are a popular dinner choice. They create comforting and happy moments that families cherish.
Spinach and Mushroom Stuffed Shells
Equipment
- 1 Rimmed Baking Sheet
- 1 Large Pot
- 1 Food Processor
- 1 Large Skillet
- 1 Medium Bowl
Ingredients
Main
- Olive oil for greasing
- Kosher salt and freshly ground black pepper
- 8 ounces jumbo pasta shells 20 to 24
- 10 ounces cremini mushrooms stems trimmed, coarsely chopped
- 1 shallot coarsely chopped
- 3 tablespoons unsalted butter
- 8 ounces baby spinach
- 2 tablespoons chopped fresh parsley
- One 15-ounce tub whole milk ricotta
- 1/2 cup pine nuts toasted
- 3 to 4 large leaves fresh basil chiffonade, plus whole leaves for garnish
- 1 1/2 cups grated mozzarella
- 1/2 cup grated Parmesan plus more for serving
- 2 1/2 cups Vodka Sauce recipe follows, or your favorite jarred sauce, warmed
- 1 tablespoon unsalted butter
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- Pinch red pepper flakes
- One 14-ounce can diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka
- 2 tablespoons tomato paste
- Pasta cooking water for adjusting sauce consistency
- Kosher salt and freshly ground black pepper
Instructions
- Lightly grease a rimmed baking sheet with the oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
- In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
- In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
- In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
- Garnish with more Parmesan and basil leaves, and serve.
Notes
13. Slow Cooker Pork Shoulder with Mustard BBQ Sauce
This slow cooker pork shoulder is a lifesaver, rich tenderness that takes no more effort than a visit to the kitchen and pungent Latin-flavored mustard sauce. It’s perfect for one of those days you want a feast but won’t have time to get it started. It fills your kitchen with festivity.
- Slow cooker pork shoulder: Slow-cooked shredded pork shreds into, with spices like adobo for rich flavor.
- Tangy Sauce: A mustard BBQ sauce with a chili kick adds a sweet-tart balance that’s pure magic.
- Hands-Off Win: Just set it and forget it, and you’ve got a meal that feeds a crowd or saves for later.
This recipe is simple to make and delicious, making it perfect for both weekends and busy weeknights. The leftovers are just as enjoyable, extending the experience beyond the first meal. It has the power to turn an ordinary day into something memorable. This braised pork shoulder holds a special place in the family. It’s a beloved dish that everyone looks forward to sharing together.
Slow Cooker BBQ Pulled Pork
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal for a 2-3 lb pork shoulder.
- 1 Large Skillet or Dutch Oven For searing the pork to develop a rich, flavorful crust before slow cooking.
- 1 Tongs Essential for handling and searing the pork safely.
- 2 Shredding Forks or Meat Claws For easily pulling the tender pork apart.
- 1 Measuring Spoons and Cups For accurate measurement of spices and liquids.
Ingredients
Main
- 2-3 lbs pork shoulder roast
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp dry mustard
- 1/4 cup dark brown sugar
- 2 tbsp smoked paprika
- 1 tbsp vegetable oil
- 2 tbsp liquid smoke
- 2 tsp apple cider vinegar
- 1 – 1 1/2 cup hickory BBQ sauce.
Instructions
- Combine kosher salt, black pepper, dry mustard, dark brown sugar, and smoked paprika to create the dry rub.
- Pat the pork shoulder roast dry with paper towels, then rub the spice mixture generously over all surfaces of the pork.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the seasoned pork roast for 3-5 minutes per side until deeply browned and a crust forms.
- Transfer the seared pork to the slow cooker. Pour in the liquid smoke and apple cider vinegar.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds.
- Carefully remove the pork from the slow cooker and place it on a large cutting board or in a shallow dish.
- Using two forks or meat claws, shred the pork into desired pieces, discarding any large pieces of fat or connective tissue.
- Drain most of the cooking liquid from the slow cooker, leaving about 1/2 cup for moisture.
- Return the shredded pork to the slow cooker with the reserved liquid. Add the hickory BBQ sauce and stir well to coat the pork evenly.
- Continue to cook on low for an additional 15-30 minutes to allow the flavors to meld and the pork to absorb the sauce. Serve warm.
Notes
14. Hazelnut Crusted Turkey Breast
Hazelnut-crusted turkey breast is the home counterpart of hosting a dinner party, the Latin-flavored crust spice giving a sense of panache. It’s perfect when some impressing must be done without devoting an entire day to the stove. This meal turns every meal into an experience not to be forgotten.
- Juicy Turkey: Oven roasted to perfection, it is moist and tender beneath a nutty, tasty crust.
- Crunchy Crust: Warm-spiced, nutty, freshly toasted hazelnuts full of cumin and coriander seal in the goodness.
- Quick and Classy: Bakes in a matter of hours, ideal for weeknights or weekend dinner.
This dish is best served with simple sides like rice or roasted vegetables, allowing the turkey to remain the main focus. It perfectly blends comfort and elegance, making it appealing to all. It introduces a fresh twist while keeping traditional warmth, creating a new family favorite. The familiar flavors paired with a modern touch make it memorable. It’s a dish that brings everyone together and is sure to become a cherished tradition.
Turkey Breast Crusted With Hazelnuts and Lemon
Equipment
- 1 Roasting pan Or a suitable baking dish
- 1 Food Processor For finely chopping hazelnuts, lemon zest, and herbs
- 1 Small Mixing Bowl For preparing the crust mixture
- 1 Meat Thermometer Essential for ensuring proper doneness
- 1 Zester For finely grating lemon peel
Ingredients
Main
- 2 lbs skinless boneless turkey breasts
- 1/2 cup hazelnuts toasted with skins removed
- 2 lemons
- 3 tablespoons fresh rosemary chopped
- 1/4 cup olive oil
- 2 tablespoons butter softened
- 2 teaspoons garlic minced
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Toast hazelnuts in a dry skillet over medium heat until fragrant, then remove skins. Finely chop or pulse them in a food processor with the lemon zest, chopped fresh rosemary, and minced garlic.
- In a small mixing bowl, combine the processed nut mixture with the softened butter, olive oil, salt, and pepper. Mix thoroughly until a cohesive paste forms.
- Pat the turkey breasts completely dry with paper towels and season lightly with salt and pepper.
- Evenly spread the hazelnut-lemon-rosemary crust mixture over the top surface of each turkey breast, pressing firmly to ensure it adheres well.
- Place the crusted turkey breasts in a roasting pan or baking dish.
- Roast for approximately 35-50 minutes, or until a meat thermometer inserted into the thickest part of the breast registers an internal temperature of 165°F (74°C).
- Remove the turkey from the oven, tent loosely with foil, and let it rest for 10-15 minutes before slicing.
- Slice the turkey breast against the grain into thick pieces and serve warm.
Notes
These 14 recipes are your opportunity to set your table with stories that linger, love, and taste. Get cooking, share the love, and make your kitchen the heart of home. Happy feasting!
