Creamy Boursin Chicken Pasta
This is that creamy, cozy pasta that feels a little fancy but comes together so easily. The Boursin melts into the sauce and gives you something rich, garlicky, and perfect for a comforting dinner at home.
Juicy seasoned chicken and tender pasta get coated in a silky Boursin cream sauce that tastes fancy but comes together in under an hour. Pair this with a crunchy garlic bread for Sunday dinner.
Table of Contents
Ingredients
1 box pasta (I used Mezzi Rigatoni by Barilla)
1 tsp garlic powder
1 tbsp salt
1 tsp onion powder
1 tsp black pepper
1 tsp paprika
1 tsp oregano
3 tbsp oil
6 pieces thin-sliced chicken breast (about 2 breasts sliced thin)
4 tbsp butter, divided
1 small yellow onion, diced
5 cloves garlic, minced
2 tbsp water (for deglazing)
1 pint heavy cream
1 tbsp Italian seasoning
1 block Boursin cheese (Shallot & Chive)
Reserved pasta water, as needed
Step-by-Step Instructions
1. Cook the pasta
Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes. Drain and set aside, reserving some of the pasta water
2. Season the chicken
In a bowl, combine garlic powder, salt, onion powder, black pepper, oregano, paprika, and oil. Use this mixture to season the thin-sliced chicken breast evenly.
3. Cook the chicken
In the same pot used to cook the pasta, add 2 tbsp of butter over medium heat. Pan-grill the chicken for about 6 minutes per side until cooked through. Remove the chicken from the pot, slice it, and set it aside.
4. Build the Sauce
Back in the same pot, add the remaining 2 tbsp of butter. Add the diced onion and garlic and cook until softened and fragrant. Add 2 tbsp of water to deglaze the pot, scraping up any flavor from the bottom.
5. Make it Creamy
Add the heavy cream and Italian seasoning. Stir, then add the entire block of Boursin cheese. Stir until fully melted and smooth.
6. Combine
Fold the reserved pasta into the sauce. If the pasta starts to dry out, add reserved pasta water a little at a time until creamy.
7. Finish
Add in half of the sliced chicken and fold it into the pasta. Top with the remaining chicken.
8. Serve
Serve warm and enjoy.
Notes from My Kitchen
That Boursin does all the work for you, it’s packed with flavor.
Pasta water helps keep everything silky, don’t skip it.
You can swap proteins depending on what you have.
This reheats really well, just add a splash of milk or water.
Creamy Boursin Chicken Pasta
Ingredients
Instructions
Baked Oxtails
Dominican-style oxtails seasoned generously, baked low and slow, and finished with a caramelized, spoon-worthy sauce you won’t forget.
If you’ve ever been afraid to make oxtails, this is the recipe for you. This is one of those slow-cooked dishes that fills the whole house with that deep, rich, Dominican flavor before it even hits the table. Tender, fall-off-the-bone oxtails in a bold, savory sauce, this is comfort food that feels like a Sunday at home.
Table of Contents
Ingredients
3 lbs oxtails
2 tbsp garlic paste
2 tbsp sofrito
1 tbsp oregano
1 tbsp adobo
1 tbsp black pepper
2 tbsp soy sauce
2 tbsp oil (achiote oil recommended)
2 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper (or green bell pepper), sliced
½ red onion, sliced
1 bunch fresh cilantro
Hot sauce, to taste
2 oz cognac or any dark liquor
1–2 cups water
Step-by-Step Instructions
Season the Oxtails
Add the oxtails to a large bowl. Season with garlic paste, sofrito, oregano, adobo, black pepper, soy sauce, oil, and tomato paste. Toss well until everything is fully coated.
Add Aromatics
Mix in the sliced red bell pepper, cubanelle pepper, red onion, cilantro, and hot sauce to taste.
Transfer to a Baking Dish
Place everything into a deep baking dish or roasting pan. Pour in the cognac and 1 cup of water. Cover tightly with foil.
Bake Low and Slow
Bake at 325°F for 2½ to 3 hours, covered. Halfway through, carefully uncover and stir to redistribute the sauce and meat. Add more water if needed to keep the oxtails juicy and saucy.
Uncover and Finish
Remove the foil and continue baking for 30 minutes, allowing the sauce to reduce and the oxtails to caramelize slightly on top.
Rest and serve
Let the oxtails rest for 10 minutes before serving. Spoon the sauce over the meat, and enjoy.
Notes from My Kitchen
Low and slow is the secret; this is where the magic happens, and the meat gets that fall-apart tenderness.
Don’t skip stirring halfway through; it keeps everything evenly coated and flavorful.
If your sauce reduces too much, just add a splash of water to loosen it back up.
This is perfect over white rice, with habichuelas, or even mashed yuca.
Baked Oxtails (Dominican Style)
Fall-off-the-bone Dominican-style oxtails slow-baked in a deeply savory, herb-packed sauce that gets richer with every hour in the oven.
Ingredients
Instructions
Carne Guisada (Dominican-Style Braised Beef)
This is that classic Dominican carne guisada that always finds its way to the table when you need something hearty and satisfying. The beef gets incredibly tender, soaking up all that rich, savory sauce that was made to be eaten with white rice.
This is that classic Dominican carne guisada that always finds its way to the table when you need something hearty and satisfying. The braised beef gets incredibly tender, soaking up all that rich, savory sauce that was made to be eaten with white rice.
Table of Contents
Ingredients
3 lbs oxtails
2 tbsp garlic paste
2 tbsp sofrito
1 tbsp oregano
1 tbsp adobo
1 tbsp black pepper
2 tbsp soy sauce
2 tbsp oil (achiote oil recommended)
2 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper (or green bell pepper), sliced
½ red onion, sliced
1 bunch fresh cilantro
Hot sauce, to taste
2 oz cognac or any dark liquor
1–2 cups water
Step-by-Step Instructions
1. Prep & season the beef
Clean the beef with vinegar and limes (this may slightly discolor the meat).
In a large bowl, season with garlic paste, sofrito, oregano, adobo, black pepper, soy sauce, and sour orange (or lime juice). Add sliced red onion and bell pepper. Toss well to combine. Cover and refrigerate for 1 hour.
2. Start the browning process
Heat oil in a large pot over medium-high heat. Add sugar and allow it to brown.
3. Add the beef
Add the marinated meat to the pot and let it gain color for about 5 minutes. Toss to combine.
4. First simmer
Add 2 cups of water to the seasoning bowl, swirl to capture all the flavor, and pour it into the pot. Cover and cook on medium heat for 45 minutes.
5. Second simmer
After 45 minutes, taste for flavor and salt. Add another 2 cups of water and ½ chicken bouillon cube. Cover and cook for another 30 minutes.
6. Final finish
At this point, the water should have mostly dried out, locking in flavor. Add the remaining 1 cup of water. The beef should already be very tender.
7. Add vegetables
Add additional sliced onion and bell pepper if desired. Cover and cook on high for the final 15 minutes.
8. Serve
Once fork-tender and flavorful, remove from heat and serve warm.
Notes from My Kitchen
Browning sugar gives the stew that deep color and flavor.
Letting the liquid reduce before adding more builds layers you can taste.
This is made for white rice, no shortcuts here.
Even better the next day once everything settles in.
Carne Guisada
Ingredients
Instructions
Baked Chicken with Cilantro Mayo Sauce
Juicy oven-baked chicken seasoned with warm spices gets finished with a bright, creamy cilantro mayo sauce that adds a fresh, zesty kick to every bite.
This is one of those oven meals that’s simple but feels like a full plate when it hits the table. The baked chicken comes out juicy and seasoned, and that cilantro mayo sauce takes it to another level. You can pair this sauce with everything!
With ingredients you likely already have in the kitchen, this baked chicken with cilantro-mayo is a convenient recipe that works just as well for busy weeknights as it does for casual family dinners.
Table of Contents
Ingredients
For the Baked Chicken
3 lbs chicken
1 tbsp garlic powder
1 tbsp paprika
1 tbsp all-purpose seasoning
3 tbsp avocado oil
For the Cilantro Mayo Sauce
1 bunch fresh cilantro
8 garlic cloves
¼ white or yellow onion
4 tbsp olive oil
4 tbsp mayonnaise
1 capful of vinegar
1 tbsp all-purpose seasoning
Step-by-Step Instructions
Bake the Chicken
Preheat oven to 375°F.
Season the chicken
In a bowl, combine chicken with garlic powder, paprika, and all-purpose seasoning. Toss with avocado oil until evenly coated.
Bake
Arrange chicken in a baking pan. Bake in your preheated oven, at 375°F for 50 minutes, flipping halfway through.
Make the Cilantro Mayo Sauce
Blend
In a blender, combine cilantro, garlic cloves, onion, olive oil, mayonnaise, vinegar, and all-purpose seasoning. Blend on the highest setting for 1 minute until smooth and creamy.
Store
Transfer to a squeeze bottle or airtight container. Keep in the refrigerator for 4–5 days.
Serve
Drizzle cilantro-mayo sauce over chicken, and enjoy
Notes from My Kitchen
This sauce is creamy, herby, and garlicky — we put it on everything.
Flipping the chicken halfway ensures even browning.
Store extra sauce for dipping, sandwiches, or rice bowls
Baked Chicken with Cilantro Mayo Sauce
Ingredients
Instructions
Locrio de Chuleta
This savory pork and rice dish cooks tender seasoned pork with sofrito, olives, and spices before steaming together with fluffy rice for a bold, comforting one-pot meal.
This locrio de chuleta is one of those one-pot meals that brings big flavor with very little fuss. The rice soaks up all that smoky, seasoned pork and comes out rich, savory, and so satisfying.
Table of Contents
Ingredients
3 bone-in, thin-sliced pork chops
3 smoked pork chops
1 bell pepper, diced
½ red onion, diced
6 cloves garlic, chopped
6 olives
3 tbsp sofrito
2 tbsp adobo
1 tbsp paprika
1 tbsp Maggi jugo (or 2 tbsp soy sauce)
½ tbsp black pepper
2 tbsp oil
2½ cups extra long grain rice
2½ cups water
Fresh cilantro
Step-by-Step Instructions
Prep the pork
Cut both the bone-in and smoked pork chops into small pieces, including the bone pieces.
Season
In a bowl, combine the pork with bell pepper, red onion, garlic, olives, sofrito, adobo, paprika, Maggi jugo (or soy sauce), and black pepper. Toss well to combine.
Cook the pork
Heat oil in a pot over medium-high heat. Add the seasoned pork mixture directly into the hot pot. Cook for 25 minutes
Taste & add rice
After 25 minutes, taste the broth to check for salt and flavor. Add the rice and 2½ cups of water. Stir to combine.
Initial cook
Cover and cook on high for 8–10 minutes, until the rice absorbs the liquid.
Steam the rice
Lower the heat to low. Form a small rice “mountain” in the center to prevent sticking. Cover and cook for 25 minutes.
Finish
Garnish with fresh cilantro. Serve with avocado slices and a green salad.
Notes from My Kitchen
Including the bone adds extra flavor to the rice.
Maggi jugo gives depth — soy sauce works if that’s what you have.
Forming the rice mound helps prevent sticking and ensures even steaming.
Locrio de Chuleta
Ingredients
Instructions
Baked Lemon Fish (Swai)
This easy baked swai with lemon butter features tender, flaky fish topped with a bright garlic-lemon sauce, making it a quick, budget-friendly seafood dinner perfect for busy weeknights.
This baked lemon fish is one of those easy, no-stress dinners that still feels fresh, bright, and full of flavor. The lemon butter melts right into the fish, giving you something light, juicy, and perfect for a quick weeknight meal.
Table of Contents
Ingredients
Swai fillets
⅓ cup butter, melted
Zest of 1 lemon
Lemon juice (plus extra for finishing)
1 tsp salt
1 tsp garlic powder
1 tsp paprika
Salt & black pepper, for sprinkling
Fresh parsley, for garnish
Step-by-Step Instructions
Preheat oven
Preheat your oven to 400°F.
Make the lemon butter
In a bowl, combine melted butter, lemon zest, lemon juice, salt, garlic powder, and paprika. Stir to combine.
Prep the fish
Pat the Swai fillets dry. Sprinkle both sides lightly with salt and black pepper.
Bake
Place the fish in the oven and bake for 12 minutes.
Add the lemon butter
At the 6-minute mark, remove the fish from the oven and spoon the lemon butter mixture directly on top of the fillets. Return to the oven to finish baking.
Optional broil
For extra color, broil briefly at the end.
Finish & serve
Remove from the oven, squeeze a little more lemon juice over the top, garnish with fresh parsley, and serve.
Notes from My Kitchen
Swai is mild, slightly sweet, and budget-friendly — perfect for weeknights.
Adding the butter halfway prevents it from overcooking.
This baked lemon fish pairs beautifully with rice, roasted veggies, or a simple salad.
Yes, you can use tilapia or whiting following the same recipe!
Baked Lemon Fish (Swai)
Ingredients
Instructions
Beef Stew
This hearty beef stew simmers tender chuck beef with sofrito, warm spices, potatoes, and carrots until rich, comforting, and perfectly fork-tender.
This beef stew is the kind of meal that simmers on the stove and makes the whole house feel warm before you even take a bite. Tender beef, soft potatoes, and that rich, savory broth, it’s simple, comforting, and always hits.
Table of Contents
Ingredients
2 lbs chuck beef
2 tbsp sofrito
2 sazon packets
1 tsp garlic powder
Dash of cumin
2 tbsp Worcestershire sauce
A little oil (about 2 tbsp)
1 yellow onion, diced
2 bay leaves
2 small potatoes, peeled and diced
2–3 carrots, peeled and sliced
Water (enough to cover beef, plus 1 additional cup)
Step-by-Step Instructions
Season the beef
In a large bowl, combine the chuck beef with sofrito, sazon packets, garlic powder, cumin, Worcestershire sauce, oil, diced onion, and bay leaves. Toss well to combine and allow it to marinate.
Prep the vegetables
Peel and dice the potatoes. Slice the carrots. Set aside.
Start the stew
In a large pot over medium-high heat, add the marinated beef. Pour in enough water to fully cover the meat. Cover with a lid and cook for 1 hour and 15 minutes.
Add vegetables
After 1 hour and 15 minutes, add the potatoes and carrots to the pot. Stir to combine. Add 1 additional cup of water.
Finish cooking
Raise the heat to medium-high and cook for another 30 minutes, until the vegetables are tender and the beef is fork-tender.
Serve
Serve warm and enjoy.
Notes from My Kitchen
This is pure comfort food — simple, hearty, and deeply flavorful.
Letting the beef cook covered first ensures it becomes tender before adding the vegetables.
Perfect for cooler nights and even better the next day.
Beef Stew
Ingredients
Instructions
Braised Short Ribs
These red wine braised beef short ribs are seared for deep flavor, then slowly cooked with herbs, vegetables, and broth until meltingly tender and rich with savory sauce.
This is one of those dishes that feels like a slow Sunday, or a cold Thursday night, something rich, comforting, and made with intention. The braised short ribs turn fall-apart tender in a deep, savory sauce that tastes like it’s been cooking all day, because it has.
Table of Contents
Ingredients
2 lbs chuck beef
2 tbsp sofrito
2 sazon packets
1 tsp garlic powder
Dash of cumin
2 tbsp Worcestershire sauce
A little oil (about 2 tbsp)
1 yellow onion, diced
2 bay leaves
2 small potatoes, peeled and diced
2–3 carrots, peeled and sliced
Water (enough to cover beef, plus 1 additional cup)
Step-by-Step Instructions
Season the ribs
In a bowl, combine salt, black pepper, onion powder, garlic powder, paprika, and oil. Brush this mixture all over the beef short ribs.
Sear the meat
Heat a large pot over medium-high heat. Place each short rib into the hot pan and sear until browned. Turn to brown on all sides to lock in flavor. Remove the ribs from the pot and set aside.
Build the base
In the same pot, lower the heat to medium, add diced onion, carrots, and celery. Cook until slightly softened. Stir in tomato paste.
Deglaze & reduce
Pour in the dry red wine and let it cook down for about 10 minutes.
Add herbs & broth
Add thyme and rosemary. Pour in the beef broth. Taste for salt and adjust as needed.
Braise
Return the seared short ribs to the pot. Keep the heat at medium, cover, and cook for 2 hours. Set a timer.
Notes from My Kitchen
Searing is what builds the depth of flavor — don’t skip it.
The wine cooks down and adds richness, not heaviness.
These get better as they sit — leftovers are elite.
Slow-Braised Beef Short Ribs
Ingredients
Instructions
Bacalao Guisado (Dominican Salt Cod Stew)
This traditional bacalao guisado simmers tender shredded salt cod with sofrito, peppers, and tomato into a savory, comforting Caribbean stew bursting with bold flavor.
Bacalao is a staple across the Caribbean, and in Dominican kitchens, we turn it into a rich, savory guiso that’s full of flavor. Once it’s properly desalted, it cooks down tender with peppers, onion, and tomato into a dish that was made for white rice.
Table of Contents
Ingredients
2 bags bacalao (salted cod or pollock filets)
2 tbsp cooking oil
1 tsp garlic paste
1 tbsp sofrito
1 yellow onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
2 tbsp tomato paste
2 cups water
1 tsp black pepper
1 tsp vinegar
3 small potatoes, boiled & diced (optional)
2 tsp chicken bouillon (optional, adjust to taste)
Fresh cilantro
Step-by-Step Instructions
Step 1: Desalt the Bacalao
Soak the salted cod overnight in water to remove excess salt.
The next day, discard the water.
Rinse the fish under cold water 4–5 times.
Shred the fish by hand and set aside.
Alternative method:
Boil the bacalao for 30 minutes, rinse with cold water 2 times, then shred.
Step 2: Build the Guiso
In a pan over medium heat, add oil.
Add garlic paste, sofrito, sliced onion, and bell peppers.
Stir and let soften.
Add tomato paste and mix into the vegetables.
Pour in 2 cups water and stir until the tomato paste fully breaks down.
Add black pepper and vinegar.
Step 3: Finish the Dish
Add shredded bacalao to the pan and stir to combine. (Optional) If using potatoes:
Boil 3 small potatoes for 15 minutes.
Drain, dice, and add them to the bacalao now.
Cover and cook for 5 minutes on medium heat.
Taste.
If under salted, add chicken bouillon and stir.Add fresh cilantro.
Cover and cook for 10 more minutes.
Notes from My Kitchen
Always taste before adding bouillon — bacalao can still hold salt.
Potatoes stretch the dish and make it heartier.
This pairs beautifully with white rice or guandules con coco.
Bacalao Guisado (Dominican Stewed Salt Cod)
Ingredients
Instructions
Chuleta Guisada
Juicy pork chops simmered in a savory Dominican-style gravy that was made for rice. Letting the meat sweat first builds that deep flavor before everything comes together. Simple, comforting, and always a hit.
Juicy pork chops simmered and stewed in a savory Dominican-style gravy that was made for rice. Letting the meat sweat first builds that deep flavor before everything comes together. Simple, comforting, and always a hit.
Table of Contents
Ingredients
2 lbs bone-in pork chops, cut into pieces
3 tbsp sofrito
1 tbsp garlic paste (or garlic powder if preferred)
1 tbsp oregano
2 tsp black pepper
1 tbsp all-purpose seasoning
2 tbsp soy sauce
1 small red onion, sliced
2 tbsp achiote oil (or vegetable oil)
4 cups water
½ red bell pepper, sliced
½ green bell pepper, sliced
1 tbsp olives
2 tbsp tomato paste
½ chicken bouillon cube
Fresh cilantro
Step-by-Step Instructions
Prep the pork chops
Cut pork chops into serving-size pieces. (Don’t discard the bone pieces — they carry flavor.)Season
In a bowl, combine pork with sofrito, garlic paste, oregano, black pepper, all-purpose seasoning, soy sauce, and sliced onion. Mix thoroughly.
Start cooking
In a caldero or heavy pot over medium-high heat, heat achiote oil. Add seasoned pork chops and let them sweat for 10 minutes.
Add liquid
Pour 4 cups of water into the seasoning bowl and add it to the pot. Cover the pork completely.
Add vegetables & flavor
Add bell peppers, olives, tomato paste, chicken bouillon, and fresh cilantro.
Cover and cook for 30 minutes.Finish
Taste the broth for salt. Lower heat to low and cook covered for 10 more minutes.
Serve
Serve hot with white rice.
Notes from My Kitchen
Letting the pork “sweat” first builds flavor.
Always taste before adjusting salt — bouillon and soy sauce carry sodium.
This gravy over rice? ELITE
Chuleta Guisada
Ingredients
Instructions
Costillas Guisadas
These pork spare ribs are slow-simmered in a rich, savory Dominican sauce until fall-apart tender. That touch of browned sugar gives it the deep color and flavor we all know and love. Spoon it over white rice and let the sauce do its thing.
These pork spare ribs are slow-simmered until fall-apart tender in a rich, savory Dominican sauce. That touch of browned sugar gives it the deep color and flavor we all know and love. Spoon it over white rice and let the sauce do its thing.
Table of Contents
Ingredients
2 lbs pork spare ribs
2 tbsp sofrito
1 tbsp garlic paste
1 tbsp olives
1 tbsp adobo
1 tbsp Worcestershire sauce
1–2 tbsp oil
1 tsp sugar
2½ cups water (divided)
1 heaping tbsp tomato paste
½ red onion, sliced
½ bell pepper, sliced
Fresh cilantro
Step-by-Step Instructions
Season & marinate
In a bowl, combine pork ribs with sofrito, garlic paste, olives, adobo, and Worcestershire sauce. Toss well and marinate for 1 hour.
Start the browning process
In a pot over medium-high heat, add oil and sugar. Allow the sugar to brown.
Brown the ribs
Add the ribs to the pot and let them brown for 1–2 minutes. Flip and brown the other side.
First simmer
Add 2 cups of water to the leftover seasoning bowl, swirl to capture the flavor, and pour over the ribs. Lower the heat to medium, cover, and cook for 20 minutes.
Add tomato paste & vegetables
Stir the ribs. Add tomato paste and combine. Add red onion and bell pepper.
Raise the heat to high and cover for 20 minutes.Final simmer
Stir again. Add ½ cup of water and fresh cilantro on top. Cover on high for another 10 minutes.
Finish
Stir once more. The ribs should be tender and saucy. Sprinkle additional fresh cilantro before serving.
Notes from My Kitchen
Browning sugar adds depth and color.
Swirling water in the seasoning bowl keeps all the flavor.
These should be tender and coated in sauce — not dry.
Costillas Guisadas
Ingredients
Instructions
Chicken Lasagna Roll Ups
This is one of those feel-good meals that’s cheesy, comforting, and always a hit with the whole family. It’s easy to pull together, fun to serve, and perfect for those nights when you just want something warm and satisfying on the table.
These chicken lasagna roll-ups are one of those feel-good meals that’s cheesy, comforting, and always a hit with the whole family. It’s easy to pull together, fun to serve, and perfect for those nights when you just want something warm and satisfying on the table.
Table of Contents
Ingredients
1 box lasagna noodles, cooked
1 (15 oz) container ricotta cheese
1 bag shredded cheese (mixed cheddar or preferred blend)
½ tbsp adobo
½ tbsp black pepper
1 egg, beaten
1 cup fresh parsley, chopped
Shredded chicken (or filling of choice)
Pasta sauce (basil marinara used)
Shredded mozzarella cheese
Step-by-Step Instructions
Cook the noodles
Bring a pot of salted water to a boil. Add lasagna noodles and cook for 13 minutes. Drain and arrange in a single layer on parchment paper.
Make the ricotta mix
In a bowl, combine ricotta cheese, shredded cheese, adobo, black pepper, beaten egg, and chopped parsley. Mix until fully combined.
Assemble the roll-ups
Spread a layer of ricotta mixture onto each lasagna noodle. Add shredded chicken (link recipe) over the ricotta.
Prepare the pan
Spread a thin layer of pasta sauce on the bottom of a baking dish.
Roll & place
Gently roll each lasagna strip and place seam-side down into the prepared dish.
Repeat until finished.Top & bake
Spoon additional pasta sauce over the rolls. Sprinkle shredded mozzarella on top.
Bake uncovered at 350°F for 35 minutes.Serve
Remove from oven and serve warm.
Notes from My Kitchen
Laying noodles flat prevents sticking and tearing.
You can swap the filling depending on what you have on hand.
This one is mom-approved and perfect for family dinner.
Chicken Lasagna Roll Uos
Ingredients
Instructions
Carne de Cerdo Guisada con Tayota
This stewed pork and yams is one of those big pot meals that brings everybody to the kitchen before you even call them. The pork cooks down tender in that rich, seasoned sauce, and the tayota soaks up every bit of flavor.
This carne de cerdo guisada is one of those big pot meals that brings everybody to the kitchen before you even call them. The pork cooks down tender in that rich, seasoned sauce, and the tayota soaks up every bit of flavor.
Table of Contents
Ingredients
5 lbs cubed pork shoulder (or picnic)
3 tbsp garlic paste
3 tbsp sofrito
2 tbsp ranchero seasoning
2 tbsp adobo
1 tbsp black pepper
1 tbsp soy sauce
Olives + a splash of olive juice
1 small red onion, sliced
2 bell peppers, sliced
⅓ cup oil (achiote oil or oil of choice)
4 cups water
3 tayotas (chayote), peeled and cubed (or potatoes)
2 tbsp tomato paste
Fresh cilantro
Step-by-Step Instructions
Prep & season the pork
Clean the pork with vinegar and limes.
In a large bowl, season with garlic paste, sofrito, ranchero, adobo, black pepper, soy sauce, olives (plus a little olive juice), sliced onion, and bell peppers.
Toss well to combine. Cover and marinate for 1 hour.Start the stew
Heat oil in a large pot over medium-high heat.
Add the marinated pork and allow it to sweat for 10 minutes.Add liquid & cook
Add 4 cups of water to the seasoning bowl, swirl to capture all the flavor, and pour it into the pot. Cover and cook for 45 minutes.
Prep the tayota
While the pork cooks, wash, peel, and cube the tayota. (Tayota, also known as chayote, has a waxy residue when handled. Use gloves if needed. Potatoes can be substituted.)
Build flavor
After 45 minutes, check for salt. Add tomato paste, stir well, and cover for 10 minutes.
Add tayota & finish
Add the cubed tayota and fresh cilantro. Cover and cook for the final 20 minutes. Do not overcook — tayota can become mushy.
Serve
Serve warm, traditionally with moro de guandules and a green salad.
Notes from My Kitchen
Letting the pork sweat first builds deep flavor before adding water.
Tayota should stay tender but slightly firm.
Ranchero seasoning gives pork dishes an extra layer of depth
Swap out tayota for potatoes!
Carne de Cerdo Guisada con Tayota
Ingredients
Instructions
Dominican Style Meatballs
Juicy meatballs simmered in a savory Dominican-style sauce that’s packed with flavor. The sofrito and spices bring it all together beautifully. Serve it over rice, pasta, or mashed potatoes, and it just works.
Juicy meatballs simmered in a savory Dominican-style sauce that’s packed with flavor. The sofrito and spices bring it all together in the best way. Serve it over rice, pasta, or mashed potatoes, and it just works.
Table of Contents
Ingredients
For the Meatballs
2 lbs ground beef
2 tbsp sofrito
1 tbsp garlic paste
½ yellow onion, grated
1 tbsp garlic powder
1 tbsp adobo (all-purpose seasoning)
1 tbsp oregano
1 cup plain breadcrumbs
1 egg, beaten
Fresh cilantro
For the Sauce
Oil (for sautéing)
½ yellow onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
2 tbsp tomato paste
2.5 cups water
1 tbsp bouillon
1 tsp black pepper
2 tsp vinegar
Fresh cilantro
Step-by-Step Instructions
Step 1: Make the Meatballs
In a large bowl, combine ground beef, sofrito, garlic paste, grated onion, garlic powder, adobo, oregano, breadcrumbs, and beaten egg.
Mix thoroughly until well combined.
Using an ice cream scoop, form uniform meatballs.
(2 lbs should yield about 25 medium-sized meatballs.)
Step 2: Brown the Meatballs
In a pan over medium-high heat, brown the meatballs without oil, about 2–3 minutes per side.
Remove and set aside.
Step 3: Build the Sauce
In the same pan, add a little oil.
Add onion and bell peppers. Cook until softened.
Stir in tomato paste and combine well.
Lower heat to medium.
Add water, bouillon, black pepper, and vinegar. Stir.
Step 4: Finish the Dish
Add the browned meatballs back into the sauce.
Baste the meatballs with sauce.
Cover and cook for 20 minutes.
Halfway through, baste again and cover.
Finish with fresh cilantro.
Notes from My Kitchen
Grated onion keeps the meatballs moist and flavorful.
Browning without oil helps them hold their shape.
Perfect with white rice, pasta, or mashed potatoes
Dominican Style Meatballs (Albóndigas)
Ingredients
Instructions
Grilled Steak (Medium)
This is that simple, no-fuss steak that comes out juicy and perfectly cooked every time. When you get the timing right and let it rest, you end up with that tender, flavorful bite that feels like a proper cookout moment.
This is that simple, no-fuss steak that comes out juicy and perfectly cooked every time. When you get the timing right and let it rest, you end up with that tender, flavorful bite that feels like a proper cookout moment.
Please visit my sofrito recipe for the seasoning!
Table of Contents
Ingredients
½ cup avocado oil
3 tbsp steak seasoning
1 tbsp salt
Steaks (about 1-inch thick)
Step-by-Step Instructions
Bring steaks to room temperature
Remove the steaks from the refrigerator and let them sit on the counter for about 1 hour.
Do not grill a cold steak straight from the fridge.
Make the marinade
In a bowl, combine avocado oil, steak seasoning, and salt.
Pour the marinade over the steaks and coat evenly.Preheat the grill
Turn on all burners to medium heat.
Line the grill grates with aluminum foil.Initial sear
Place the steaks on the hot foil.
Cover and cook for 2 minutes.
Flip and cook another 2 minutes.
Set a timer — don’t guess.Indirect heat finish
Move the steaks to the top rack (indirect heat).
Turn off all burners except the middle one.
Cover and cook for 8 minutes.Rest
Remove the steaks from the grill and let them rest for 10 minutes.
Do not cut, move, or disturb them during this time.Slice & serve
Slice after resting and serve.
Notes from My Kitchen
Resting is non-negotiable — that’s how you get juicy steaks.
Using indirect heat finishes the cook without burning the outside.
Set timers. Grilling is not a guessing game.
Grilled Steak, Perfect Medium
Ingredients
Instructions
Osso Bucco Guisado (Dominican-Style Beef Shank)
Osso buco is traditionally an Italian cut, but in Dominican kitchens, we’ve made it our own. Cooked down like a classic guisado, the beef shank turns fall-apart tender in a rich, seasoned sauce that was made for a plate of white rice.
Osso buco is traditionally an Italian cut, but in Dominican kitchens, we’ve made it our own. Cooked down like a classic guisado, the beef shank turns fall-apart tender in a rich, seasoned sauce that was made for a plate of white rice.
Table of Contents
Ingredients
2 lbs beef shank (osso buco style, sliced)
3 tbsp sofrito
2 tbsp garlic paste
4–5 olives
1 bell pepper, sliced
½ red onion, sliced
1½ tbsp all-purpose seasoning
½ tbsp black pepper
1 tbsp Dominican oregano (crushed between palms)
2 tbsp oil (avocado oil)
2 chicken bouillon cubes
4 cups water (divided, depending on pot size)
Step-by-Step Instructions
Season & marinate
In a large bowl, combine the beef shank with sofrito, olives, all-purpose seasoning, sliced onion and bell pepper, black pepper, garlic paste, oil, and Dominican oregano. Toss well to combine and marinate for at least 30 minutes.
Brown the bouillon
In a large pot over medium heat, add a little oil and brown the two chicken bouillon cubes. Then, add in the seasoned osso bucco without the seasoning marinade, let them cook for about 5 minutes, then flip to brown the other side.
Start the braise
Pour in 2 cups of water to the marinade bowl, and pour this liquid into the pot. Cover and cook on medium heat for 45 minutes.
Taste & adjust
At the halfway mark, taste for salt and adjust if needed.
Add more liquid & continue cooking
After 45 minutes, stir the meat with a cooking spoon. Add the remaining 2 cups of water. The meat should be almost tender at this point.
Finish cooking
Add fresh vegetables, cover, and cook on high for another 30 minutes.
Serve
Once the meat is tender and breaking apart easily, remove from heat and serve warm.
Notes from My Kitchen
Osso buco is sliced beef shank — rich in collagen and marbling, which makes it perfect for braising.
Browning the bouillon cubes adds deeper color and flavor to the stew.
This is made for rice — don’t skip it.
Osso Buco Guisado (Dominican-Style Beef Shank)
Ingredients
Instructions
Pepper Steak
This is one of those quick stovetop meals that still feels hearty and satisfying. The steak stays tender, the peppers stay vibrant, and everything comes together in a rich, savory sauce.
This pepper steak is one of those quick stovetop meals that still feels hearty and satisfying. The steak stays tender, the peppers stay vibrant, and everything comes together in a rich, savory sauce.
Table of Contents
Ingredients
2.5 lbs top round steak, sliced into thin strips
1 tbsp garlic paste
1 tsp onion powder
1 tsp adobo
1 tsp black pepper
1 tsp paprika
1 tbsp low-sodium soy sauce
1 tbsp Worcestershire sauce
1 tbsp cooking oil
2 cups water (added to seasoning bowl)
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Step-by-Step Instructions
Season the steak
In a large bowl, combine the sliced steak with garlic paste, onion powder, adobo, black pepper, paprika, and soy sauce. Add Worcestershire sauce and mix well to combine.
Start cooking
In a large pan over medium-high heat, add the oil. Add the seasoned steak to the pan.
Add liquid & simmer
Add 2 cups of water to the seasoning bowl, swirl to capture all remaining flavor, and pour it into the pan. Lower the heat to medium, cover, and cook for 30 minutes.
Add vegetables
After 30 minutes, check the gravy levels. If no additional water is needed, add the sliced peppers and yellow onion. Stir to combine.
Finish cooking
Raise the heat back to medium-high, cover, and cook for 10 minutes.
Serve
Serve warm, preferably with white rice.
Notes from My Kitchen
Swirling water in the seasoning bowl makes sure no flavor goes to waste.
Letting it simmer covered keeps the steak tender.
The peppers should stay slightly vibrant — don’t overcook them.
Pepper Steak
Ingredients
Instructions
Picadillo (Ground Beef & Potatoes)
Picadillo has roots in Cuban cooking, but this Dominican version makes it our own. The beef cooks down with potatoes that soak up all that rich, savory flavor. Simple, hearty, and always best served over white rice.
Picadillo has roots in Cuban cooking, but this Dominican version makes it our own. The beef cooks down with potatoes that soak up all that rich, savory flavor. Simple, hearty, and always best served over white rice.
Table of Contents
Ingredients
2 tbsp oil
1 small red onion, diced
6 garlic cloves, grated (or 1 tbsp garlic paste)
½ red bell pepper, diced
½ green bell pepper, diced
1 tbsp olives
1 chicken bouillon cube (or beef bouillon if preferred)
2 tbsp sofrito
2 lbs ground beef
1 tbsp adobo
1 tbsp black pepper
1 tbsp onion powder
1 tsp oregano
1 tsp cumin
2 tbsp soy sauce
2 tbsp tomato paste
3 small potatoes, peeled and cubed
2 cups water (more if needed)
Fresh cilantro
Step-by-Step Instructions
Build the base
In a pot over medium heat, add oil.
Add diced red onion, grated garlic, bell peppers, olives, and chicken bouillon cube. Stir and cook until softened.Add sofrito & beef
Add sofrito and ground beef. Break the meat down into the vegetable base.
Cook for about 5 minutes until browned.Season
Add black pepper, adobo, onion powder, oregano, cumin, soy sauce, and tomato paste. Stir well to fully combine.
Add potatoes & liquid
Add cubed potatoes and 2 cups of water. Cover and cook on medium heat for 25 minutes.
Finish
Stir and check that potatoes are tender. Garnish with fresh cilantro.
Serve
Serve warm, preferably with white rice.
Notes from My Kitchen
Chicken bouillon is traditional for that flavor boost.
Potatoes absorb all that delicious seasoning.
Great for tacos, empanadas, or over rice.
Picadillo (Ground Beef & Potatoes)
Ingredients
Instructions
Dominican-Style Ropa Vieja
Ropa vieja is rooted in Cuban cooking, but Dominican kitchens have made it their own with bold seasoning and that rich guisado-style sauce. The beef shreds down tender and juicy, soaking up all that flavor that was made to be served with rice and a side of avocado.
Ropa vieja is rooted in Cuban cooking, but Dominican kitchens have made it their own with bold seasoning and that rich guisado-style sauce. The beef shreds down tender and juicy, soaking up all that flavor that was made to be served with rice and a side of avocado.
Table of Contents
Ingredients
For the beef:
8 lbs beef flank
Oil (for browning)
2 garlic cloves (to brown in oil)
3 tbsp salt
1 tbsp black pepper
1 tbsp ground cumin
2 tbsp oregano (Dominican oregano, crushed between palms)
1 tbsp all-purpose seasoning
½ red onion, sliced
4 garlic cloves, minced
4 cups water
For the stew:
4 tbsp achiote oil
8 garlic cloves, chopped
⅓ cup sofrito
2 chicken bouillon cubes
½ cup tomato paste
4 cups reserved pressure cooker liquid
1 tbsp all-purpose seasoning
1 tbsp oregano
1 capful vinegar
2 tbsp soy sauce
1 red bell pepper, sliced
1 cubanelle pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
Fresh cilantro, for garnish
Step-by-Step Instructions
Part 1: Cook & Shred the Beef
Prep the meat
Cut the beef flank against the grain into large pieces so they fit comfortably in the pressure cooker.
Brown the garlic
In the pressure cooker over medium heat, add oil and brown the 2 garlic cloves. Remove the garlic before it burns.
Brown the beef
Add the beef pieces and allow them to gain some color.
Season
Add salt, black pepper, ground cumin, oregano (crushed between your palms), all-purpose seasoning, sliced red onion, and minced garlic.
Add water & pressure cook
Pour in 4 cups of water to cover. Seal the pressure cooker and add the valve.
Set a timer for 40 minutes.Adjust heat
Around the 20-minute mark, when the cooker reaches pressure, lower the heat to low.
Release & shred
Once the timer is up and the pressure has released naturally, open the cooker. The beef should be very tender. Shred using two forks, or use a hand mixer for large batches. Shred any large chunks by hand.
Reserve 4 cups of the cooking liquid for the stew.
Part 2: Build the Stew
Start the base
In a large pot over medium heat, add achiote oil.
Add chopped garlic and cook briefly.Build flavor
Stir in sofrito, chicken bouillon, tomato paste, and 4 cups of the reserved beef liquid.
Season
Add all-purpose seasoning, oregano, vinegar, and soy sauce.
Let this simmer for 10 minutes to build flavor.Add beef & vegetables
Add the shredded beef, sliced bell peppers, and sliced red onion.
Finish cooking
Lower the heat to medium and cook for 20 minutes, allowing everything to come together.
Garnish & serve
Top with fresh cilantro and serve warm.
Notes from My Kitchen
Cooking in a pressure cooker cuts the time in half while keeping the beef incredibly tender.
Crushing the oregano between your palms releases more flavor.
Using a hand mixer for shredding saves serious time when cooking for a crowd.
Dominican-Style Ropa Vieja (Carne Ripiada)
Ingredients
Instructions
Pollo al Horno
Juicy roasted chicken with that classic Dominican garlic and oregano flavor. The marinade gets into every cut, keeping it tender and well-seasoned. Finished with a little color on top, just how we like it.
Juicy roasted chicken with that classic Dominican garlic and oregano flavor. The marinade gets into every cut, keeping it tender and well-seasoned. Finished with a little color on top, just how we like it.
Table of Contents
Ingredients
2 lbs chicken quarters
6 large garlic cloves, grated
Juice of 1 lime
1 tbsp ground oregano
1 tbsp salt
⅓ cup oil (achiote oil for color, or oil of choice)
Step-by-Step Instructions
Prep the chicken
Wash and clean the chicken. Make a couple of shallow slices into each piece to help the seasoning penetrate.
Make the marinade
In a bowl, combine grated garlic, lime juice, oregano, salt, and oil. Mix well.
Season the chicken
Pour the marinade over the chicken. Massage thoroughly into each piece, making sure it gets into the cuts.
Bake
Preheat oven to 375°F. Bake for 50 minutes.
Broil for color
Broil for an additional 3-5 minutes until golden and slightly crisp on top.
Serve
Let it rest a few minutes before serving.
Notes from My Kitchen
The cuts in the chicken are key for juicy, flavorful meat.
Achiote oil gives that authentic Dominican restaurant color.
Perfect with moro, tostones, or a simple salad.
