Not only is this dish absolutely delicious, but it's all cooked in ONE skillet! Washing dishes? Aint nobody go time for that.
Have you ever ordered a Tuscan Chicken dish at the restaurant claiming when you’re there you’re family? Well first of all, my family has never made fake Italian food that disgusting before. The Olive Garden is a disgrace. But they do have an item called Tuscan Chicken. It’s nothing like a dish you would get in Tuscany and, frankly, it is full of cream and has an identify crisis. Instead, I made a Tuscan Chicken dish that made me think, “damn, I’d order this in a restaurant!”.
Fun, festive and FREE of dairy, legumes and corn - this is the perfect Paleo Taco Dip to bring to a party or enjoy while watching your favorite game! Can be made as individual servings or one big casserole dish.
The full name for this French side dish is Ratatouille Niçoise. There is a lot of debate on the execution of this dish, but for our recipe we kept it simple by baking the colorful array of vegetables, seasoned simply with herbs de Provence. To finish the dish, we then plate it over our fresh tomato sauce.
Osso Buco (also known as ossobuco, Italian for “bone with a hole”) is an amazing dish, but can definitely come off as intimidating for the occasional home cook. While it is often served at fancier restaurants, it is very easy to make at home—and can even be created using one dish! Osso buco is traditionally made with veal shanks, but in this case we’ve used beef. We think you'll enjoy this dish whether you prepare it to impress, or just to enjoy on a casual night in at home.
Paella is widely regarded as a Spanish dish, though it is truly a regional dish to Valencia. This particular version is called "Paella Mixta," (literally meaning "mixture) which has a combination of chicken and shrimp. Enjoy this exotic dish to spice up any weeknight meal!
Like many foods we enjoy today, pumpkins are a product of the New World, and entered Europe in the 15th century. Most foods introduced during that time took a while to gain momentum in Europe – sometimes hundreds of years – but not the pumpkin. Because they resembled gourds and squashes common in the Old World, pumpkins were readily adopted and prized for their robust flavor and easy cultivation. It was quickly made into various soups, and mixed with honey and spices as early as the 17th century – a precursor to pumpkin pie.
For today’s recipe I wanted to keep pumpkin closer to its place of origin – North America – so I decided to focus on a Mexican soup commonly referred to as Sopa de Calabaza, often flavored with cumin and chorizo sausage. I really like the cyclical nature of this dish. Cumin was first cultivated in India and introduced to the Americas by the Portuguese and Spanish. Chorizo is the best of both worlds: Old World sausage flavored with paprika made by New World peppers, and later re-introduced to the Americas. So this dish is the product of the unique culinary marriage of these two continents and cultures.
While pre-roasting a whole pumpkin inevitably lends more depth of flavor, using canned pumpkin puree drastically cuts down on your cooking time and effectively turns this dish into a 30-minute meal.