Citrus Roasted Chicken
This is one of those easy oven meals that comes out juicy, flavorful, and a little bit crispy every time. The citrus keeps the chicken bright and tender, while the seasoning gives you that bold, home-cooked flavor.
This citrus roasted chicken is one of those easy oven meals that comes out juicy, flavorful, and a little bit crispy every time. The citrus keeps the chicken bright and tender, while the seasoning gives you that bold, home-cooked flavor.
Table of Contents
Ingredients
6 chicken leg quarters
1 cup orange juice
Juice of 3 limes
1 tbsp garlic powder
1 tbsp all-purpose seasoning
1 sazon packet
1 salad and vegetable seasoning packet
3 tbsp oil
Dash of salt
Step-by-Step Instructions
Preheat oven
Preheat oven to 375°F.
Make the marinade
In a bowl, combine orange juice, lime juice, garlic powder, all-purpose seasoning, sazon, salad and vegetable seasoning, oil, and salt. Stir to combine.
Prep the chicken
Make shallow slices in the chicken leg quarters.
Massage the marinade all over the chickenBake
Place chicken in a baking dish and bake uncovered for 50 minutes.
Broil
Broil on low for 3 to 5 minutes for extra crispness.
Serve
Remove from oven and serve warm.
Notes from My Kitchen
Leg quarters stay juicy and are great for feeding a crowd on a budget.
Baking uncovered helps build color before the broil.
The citrus keeps everything tender and flavorful.
Spoon those juices over rice, it’s too good not to.
Citrus Roasted Chicken
Ingredients
Instructions
Easy Chicken Burgers with Homemade Burger Sauce
This easy chicken burger is one of those fun, quick meals that feels like a little upgrade from your usual burger night. Juicy chicken patties with that sweet, tangy sauce hit every time and come together with no stress.
This easy chicken burger is one of those fun, quick meals that feels like a little upgrade from your usual burger night. Juicy chicken patties with that sweet, tangy sauce hit every time and come together with no stress.
Table of Contents
Ingredients
For the Chicken Patties
1 lb ground chicken
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp salt
1 tsp black pepper
1 tbsp dried parsley
1 tbsp paprika
Bacon bits, optional
1 egg
⅓ cup panko crumbs
Avocado oil spray
Cheese slices, optional
Burger buns
For the Burger Sauce
2 tbsp mayo
2 tbsp ketchup
1 tsp mustard
1 tsp soy sauce
1 tbsp honey
Hot sauce, to taste
Step-by-Step Instructions
Make the chicken patties
Season the chicken
In a bowl, combine ground chicken with onion powder, garlic powder, salt, black pepper, parsley, paprika, and bacon bits if using.Bind the mixture
Add beaten egg and panko crumbs. Mix until fully combined.Form and cook
Spray a hot pan with oil. Form portions and place in the pan. Gently press into patties using a spatula.Cook
Cook on medium-high for 3 to 4 minutes per side. Add cheese during the last minute if using.
Make the burger sauce
Mix
Combine mayo, ketchup, mustard, soy sauce, honey, hot sauce, and diced pickle.
Adjust
Taste and adjust seasoning.
Notes from My Kitchen
A lightly oiled spatula makes shaping the patties much easier.
That sauce is what brings everything together, don’t skip it.
Bacon bits are optional but they add a lot of flavor.
Give it a little squeeze before that first bite, it’s part of the experience.
Easy Chicken Burgers with Homemade Burger Sauce
Ingredients
Instructions
Lemon Pasta with Air-Fried Salmon
This is that bright, creamy pasta that feels light but still super satisfying. The lemon cuts through the richness and those salmon bites bring everything together in the best way.
This lemon pasta with air-fried salmon is that bright, creamy pasta that feels light but still super satisfying. The lemon cuts through the richness and those salmon bites bring everything together in the best way.
Table of Contents
Ingredients
For the Salmon
4 salmon filets
3 tbsp oil
1 tbsp salt
1 tbsp garlic powder
1 tbsp paprika
1 tbsp onion powder
1 tbsp dried parsley
For the Pasta
1 box pasta
Salt for boiling water
2 cups reserved pasta water
For the Sauce
3 tbsp unsalted butter
1 medium yellow onion, diced
5 garlic cloves, chopped
1 block Boursin cheese
1 cup heavy cream
1½ cups reserved pasta water
½ tbsp salt
Step-by-Step Instructions
Cook the pasta
Boil salted water and cook pasta for 10 minutes. Reserve 2 cups pasta water, then drain and set aside.
Cook the salmon
Season salmon with oil, salt, garlic powder, paprika, onion powder, and parsley. Cut into cubes and air fry at 400°F for 10 minutes.
Start the sauce
In the same pot, melt butter over medium heat. Add onion and garlic and cook until softened.
Make it creamy
Add Boursin cheese and stir until melted. Pour in heavy cream and 1½ cups pasta water. Add salt, Italian seasoning, black pepper, and paprika.
Add lemon and broccoli
Stir in lemon zest and juice. Add broccoli and cook for 3 minutes.
Combine pasta
Add pasta and toss to combine. Stir in Parmesan cheese.
Finish with salmon
Gently fold in salmon.
Serve
Serve warm and enjoy.
Notes from My Kitchen
Boursin makes the sauce creamy and flavorful without extra steps.
Pasta water keeps everything smooth and silky.
Fold the salmon gently so it stays in chunks.
Add more pasta water if the sauce thickens too much.
Lemon Pasta with Air-Fried Salmon
Ingredients
Instructions
Shredded Chicken
This is that go-to shredded chicken that saves you on busy days and works for everything from tacos to pastelitos, pastas and casserole fillings. It’s juicy, flavorful, and one of those staples you’ll always want ready in the fridge or freezer.
This is that go-to shredded chicken that saves you on busy days and works for everything from tacos to pastelitos, pastas and casserole fillings. It’s juicy, flavorful, and one of those staples you’ll always want ready in the fridge or freezer.
Table of Contents
Ingredients
For the Chicken
4 lbs boneless skinless chicken breast
4 quarts water
2 tbsp garlic powder
2 tbsp adobo
1 tbsp black pepper
For the Sauce
4 tbsp achiote oil
2 chicken bouillon cubes
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 tbsp garlic paste
4 tbsp sofrito
3 tbsp tomato paste
1 tbsp black pepper
1 tbsp onion powder
2 cups reserved pot water
1 cup fresh water
Step-by-Step Instructions
Build the base
Heat oil in a pot over medium heat. Add sofrito, bouillon cubes, and seasoning packet. Stir to combine.
Add vegetables and rice
Add mixed vegetables and stir. Add rice and mix to coat
Add water and cook
Pour in water. Cover and cook on medium-high for 7 to 10 minutes until liquid absorbs.
Steam the rice
Lower heat to low. Form a mound in the center. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Coating the rice first builds flavor from the start.
That rice mound helps everything cook evenly.
This is a go-to side that works with anything.
Perfect for busy nights when you need something quick.
Shredded Chicken (Perfect for Fillings)
Ingredients
Instructions
Berenjena Guisada
This is one of those traditional Dominican dishes that turns simple ingredients into something rich and comforting. The eggplant cooks down soft and flavorful, soaking up every bit of that seasoned guiso.
This berenjena guisada is one of those traditional Dominican dishes that turns simple ingredients into something rich and comforting. The eggplant cooks down soft and flavorful, soaking up every bit of that seasoned guiso.
Table of Contents
Ingredients
2 eggplants
2 tbsp oil
1 small red onion, sliced
1 red bell pepper, sliced
1 cubanelle pepper, sliced
2 tbsp olives
1 tsp garlic paste
2 tsp sofrito
1 chicken bouillon cube
2 tbsp tomato paste
Fresh cilantro
Step-by-Step Instructions
Roast the eggplant
Preheat oven to 350°F. Wrap eggplants in foil and roast for 1 hour 20 minutes.
Peel, chop, and set aside.* If you have a gas stove, wrap the eggplant in foil and roast it directly over a low flame, turning every 5 minutes for about 30 minutes. The slight char adds incredible depth of flavor
Build the guiso
Heat oil over medium heat. Add onion, peppers, and olives. Cook until softened. Add garlic, sofrito, and bouillon. Stir, then add tomato paste.
Finish the dish
Add eggplant and break it down with a spoon. Add cilantro. Cover and cook on low for 10 minutes. Stir and serve.
Notes from My Kitchen
Roasting gives the eggplant a deep flavor.
Breaking it down creates that soft, stewy texture.
This is best served with white rice.
Simple ingredients, big flavor.
Berenjena Guisada
Ingredients
Instructions
Camarones Guisados (Dominican Stewed Shrimp)
A quick Dominican guiso that’s big on flavor and light on time. The shrimp soaks up that garlicky, sofrito-rich sauce and cook in minutes. Spoon this over white rice and you’re in delicious seafood territory.
A quick Dominican shrimp guiso that’s big on flavor and light on time. The shrimp soaks up that garlicky, sofrito-rich sauce and cook in minutes. Spoon this over white rice and you’re in delicious seafood territory.
Table of Contents
Ingredients
For the Shrimp
3 lbs colossal shrimp (11–15 count, cleaned, deveined, deshelled)
10 garlic cloves
1 tbsp salt
1 tsp Dominican oregano
For the Guiso
2 tbsp oil
3 tbsp sofrito
1 tbsp garlic paste
1 tbsp adobo
1 tsp black pepper
1 tbsp paprika
1 red onion, sliced
Mixed bell peppers, sliced
3 tbsp tomato paste
2 sprigs culantro
3 cups water (or seafood stock)
1 capful vinegar
2 tbsp vegetable Better Than Bouillon (or 1 bouillon cube)
Fresh cilantro
Step-by-Step Instructions
Step 1: Season the Shrimp
In a pilón (or mortar and pestle), mash garlic cloves, salt, and oregano until well combined.
Toss this mixture into the shrimp and set aside.
Step 2: Build the Sauce
In a large pot over medium heat, add oil.
Stir in sofrito, garlic paste, adobo, black pepper, paprika, onion, and bell peppers.
Cook until vegetables begin to soften.
Add tomato paste and culantro.
Pour in water (or seafood stock).
Add vinegar and vegetable bouillon.
Cover and bring to a simmer.
Taste for salt and adjust if needed.
Step 3: Finish the Dish
Add the seasoned shrimp and fresh cilantro.
Lower heat to medium and cover for 5 minutes.
Stir gently.
Shrimp cooks quickly — once pink and opaque, it’s done.
Notes from My Kitchen
Don’t overcook shrimp, they turn rubbery fast.
Seafood stock deepens flavor, but water works perfectly.
This is incredible over white rice.
Camarones Guisados
Ingredients
Instructions
Chivo Guisado (Goat Stew)
This is a classic Dominican celebration dish that’s all about patience and flavor. Proper cleaning, a strong marinade, and slow cooking take this from tough to fall-apart tender. It’s bold, rich, and meant to be served with rice and good company.
This chivo guisado is a classic Dominican celebration dish that’s all about patience and flavor. Proper cleaning, a strong marinade, and slow cooking the goat take this from tough to fall-apart tender. It’s bold, rich, and meant to be served with rice and good company.
Table of Contents
Ingredients
For Cleaning
5 lbs of goat
2 quarts milk
1 cup vinegar
Water (for rinsing)
For the Marinade
Juice of 1 sour orange (or 1 orange + 2 limes as a substitute)
3 tbsp garlic paste
3 tbsp sofrito
2 tbsp ground oregano
1 tbsp dried oregano (crushed between palms)
1 large red onion, sliced
1 bunch scallion, chopped
1 bunch cilantro, chopped
3 tbsp salt
For Cooking
⅓ cup cooking oil
2 tbsp adobo
(or 2 chicken bouillon cubes)1 beer
9 cups water (divided, plus additional as needed)
1 cubanelle pepper, sliced
1 red bell pepper, sliced
1 red onion, sliced
Fresh cilantro
4 tbsp tomato paste
1 tbsp black pepper
⅓ cup rum
Step-by-Step Instructions
Step 1: Season the Shrimp
Rinse the goat under cold water multiple times until the water runs clear.
Cover the meat with milk and marinate for at least 3 hours or overnight.
Rinse thoroughly with water and vinegar until the water runs clear again.
Step 2: Marinate
In a bowl, combine sour orange (or orange + lime substitute), garlic paste, sofrito, ground oregano, crushed dried oregano, red onion, scallion, cilantro, and salt.
Toss the goat meat with the marinade.
Marinate for at least 1 hour.
Step 3: Start the Cooking
Heat oil in a large pot over medium-high heat.
Toast the adobo (or chicken bouillon cubes).
Add the goat meat and let it sit for 5 minutes.
Stir and cover. Cook for 20 minutes to allow the meat to sweat.
Step 4: Build Flavor
Once the meat releases its liquid, add the beer.
Cover and cook for 30 minutes.
Add 3 cups of water (swirled in the seasoning bowl).
Stir and taste for flavor.
Cover and cook for 1 hour.
Add another 3 cups of water.
Stir and cover for 30 minutes.
Step 5: Final Stage
Add another 3 cups of water.
Add cubanelle pepper, red bell pepper, red onion, cilantro, tomato paste, and black pepper.
Stir well.
Add rum.
Raise heat to high, cover, and cook for the final 30 minutes.
The goat should be tender, juicy, and deeply flavorful.
Serve hot and enjoy.
Notes from My Kitchen
Cleaning the goat properly removes unwanted gamey flavor.
Crushing oregano between your palms releases more aroma.
Making chivo without a pressure cooker takes time — but it’s worth every minute.
Chivo Guisado (Goat Stew)
Ingredients
Instructions
Creamy Chicken Pasta
A creamy, cheesy chicken pasta that feels like comfort in a bowl. The sauce is rich but balanced, and the chicken makes it hearty enough for a full meal. This is one of those easy crowd-pleasers you keep on repeat.
A creamy, cheesy chicken pasta that feels like comfort in a bowl. The sauce is rich but balanced, and the chicken makes it hearty enough for a full meal. This is one of those easy crowd-pleasers you keep on repeat.
Table of Contents
Ingredients
For Chicken
2.5 lbs boneless, skinless chicken breast
1 tbsp salt
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp Italian seasoning
3 tbsp avocado oil
For the Sauce/Pasta
3 tbsp salted butter
6 cloves garlic, grated
2 cups heavy cream
2 cups shredded mozzarella
½ cup shredded parmesan
1 tsp black pepper
1 tsp Italian seasoning
1 tsp chicken bouillon
Pasta of choice (fettuccini recommended)
Salted water for boiling pasta
Reserved pasta water (for thinning sauce)
Step-by-Step Instructions
Step 1: Season & Cook the Chicken
In a bowl, combine chicken with salt, onion powder, garlic powder, paprika, Italian seasoning, and oil.
Toss well to coat.
Heat a pan over medium-high heat.
Cook chicken for 7 minutes.
Flip and cook another 7 minutes.
Remove and set aside.
Step 2: Cook the Pasta
Boil pasta in salted water according to package directions.
Reserve 2 cups of pasta water before draining.
Step 3: Make the Sauce
In the same pan, lower heat to low.
Melt butter.
Add grated garlic and cook briefly until fragrant.
Pour in heavy cream.
Add mozzarella and parmesan.
Whisk for about 3 minutes until smooth and creamy.
Season with black pepper, Italian seasoning, and chicken bouillon.
Step 4: Combine
Add cooked pasta directly into the sauce.
Toss to coat.
Add 1–2 ladles of reserved pasta water to loosen and extend the sauce.
Slice or cube the chicken and add back into the pan.
Spoon sauce over the chicken.
Notes from My Kitchen
Pasta water is the secret to silky sauce.
Don’t boil the cream — keep heat low.
Perfect for date night or Sunday dinner
Creamy Chicken Dinner
Ingredients
Instructions
Lemon Pepper Salmon
A bright, citrusy salmon that comes together fast but still feels complete. The lemon, seasoning, and oil bake into a flavorful, juicy finish. Easy, reliable, and perfect for a quick dinner.
A bright, citrusy salmon that comes together fast but still feels complete. The lemon pepper seasoning and oil bake into a flavorful, juicy finish. Easy, reliable, and perfect for a quick dinner.
Table of Contents
Ingredients
5 salmon filets (about 3 lbs total), cut in half
½ cup avocado oil
1 tbsp Tony’s Cajun seasoning (or any all-purpose seasoning)
1 tbsp lemon pepper seasoning
1 tsp salt
Zest of 1 lemon
Juice of 1 lemon
Lemon slices (for topping)
Step-by-Step Instructions
Preheat oven
Preheat oven to 400°F.
Make the marinade
In a bowl, combine avocado oil, Tony’s seasoning, lemon pepper seasoning, salt, lemon zest, and lemon juice. Mix well.
Prepare the salmon
Arrange salmon filets in a baking dish or sheet pan. Generously baste each piece with the marinade.
Add lemon
Top each filet with lemon slices. Sprinkle extra lemon pepper seasoning over the top.
Bake
Roast at 420°F for 15 minutes. Air fryer option: Air fry at 400°F for 10 minutes.
Serve
Remove from oven and serve immediately.
Notes from My Kitchen
Don’t overcook — salmon should flake easily but stay moist.
Air fryer gives a slightly crisp edge.
Perfect with rice, roasted veggies, or salad.
Lemon Pepper Salmon
Ingredients
Instructions
Honey Mustard Lamb Chomps
Juicy lamb chops with a sweet and tangy honey mustard glaze that hits every time. The marinade builds flavor, and that final glaze brings it all together. This one feels a little special without being complicated.
Juicy, honey mustard lamb chops with a sweet and tangy honey mustard glaze that hits every time. The marinade builds flavor, and that final glaze brings it all together. This one feels a little special without being complicated.
Table of Contents
Ingredients
4 lbs lamb chops
3 cups milk (for soaking)
1 cup avocado oil
½ tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp dried parsley
1 tbsp Dijon mustard
1 tbsp brown sugar
For the Glaze
½ cup honey
2 tbsp Dijon mustard
Step-by-Step Instructions
Step 1: Clean & Soak (Optional but Recommended)
Rinse lamb chops under cold water.
Place in a bowl and cover with milk.
Let sit for 30 minutes to reduce the gamey flavor.
Discard milk and rinse chops again. Pat dry.
Step 2: Make the Marinade
In a bowl, combine avocado oil, salt, garlic powder, onion powder, paprika, dried parsley, Dijon mustard, and brown sugar.
Mix well.
Step 3: Marinate
Toss lamb chops generously in the marinade, ensuring they are fully coated.
Marinate in the refrigerator for a couple of hours.
Step 4: Cook
Heat a pan until it begins to smoke.
Lower heat to medium.
Cook lamb chops for 6 minutes per side for well done.
(Cook less for medium. Simmer
Step 5: Glaze
In a small bowl, combine honey and Dijon mustard.
Pour glaze over cooked lamb chops.
Notes from My Kitchen
Milk soak helps mellow strong lamb flavor.
High heat creates a beautiful sear.
Perfect for date night or hosting
Honey Mustard Lamb Chops
Ingredients
Instructions
Pechuga Guisada (Dominican Stewed Chicken Breast)
Tender chicken simmered in a rich Dominican-style gravy that’s full of flavor. That touch of browned sugar gives it the color and depth we all recognize. Spoon it over rice and let the sauce carry the plate.
Tender chicken simmered in a rich Dominican-style gravy that’s full of flavor. That touch of browned sugar gives it the color and depth we all recognize. Spoon it over rice and let the sauce carry the plate.
Table of Contents
Ingredients
2 lbs chicken tenderloins (or sliced chicken breast)
1 tbsp garlic paste
2 tbsp sofrito
1 tbsp adobo
1 tbsp oregano
1 tbsp soy sauce
Sliced red onion
Sliced bell peppers
2 tbsp oil
1 tsp sugar
3 cups water (added to seasoning bowl)
1 heaping tbsp tomato paste
Step-by-Step Instructions
Season the chicken
In a bowl, combine chicken with garlic paste, sofrito, adobo, oregano, soy sauce, onion, and bell peppers. Toss well to coat.
Start the base
In a pot over medium-high heat, heat oil for 2 minutes. Add sugar and allow it to brown.
Brown the chicken
Add seasoned chicken to the pot. Let sit for 5 minutes without stirring to develop color.
Add liquid & cook
Toss and stir the chicken. Add 3 cups of water to the seasoning bowl, pour it into the pot. Cover and cook for 15 minutes.
Finish the gravy
Add a heaping tablespoon of tomato paste and stir to combine. Lower heat to medium-low. Cover and cook for 10 more minutes.
Serve
Serve hot with white rice and plenty of that gravy.
Notes from My Kitchen
Browning the sugar gives the stew that deep Dominican color.
This gravy is the star — don’t skip the tomato paste step.
Perfect for meal prep.
Pechuga Guisada
Ingredients
Instructions
Pollo Guisado con Papas y Zanahoria
A cozy, loaded version of pollo guisado with potatoes and carrots simmered right into the stew. Everything cooks down and absorbs that rich, tomato-based sauce. This is the kind of dish that holds down a full plate every time.
A cozy, loaded version of pollo guisado with potatoes and carrots simmered right into the stew. Everything cooks down and absorbs that rich, tomato-based sauce. This is the kind of dish that holds down a full plate every time.
Table of Contents
Ingredients
3 lbs chicken (thighs and drumsticks)
2 tbsp sofrito
2 tbsp garlic paste
5–6 olives + splash of olive juice
1 tbsp all-purpose seasoning
½ tbsp black pepper
1 tsp cumin
2 tbsp Worcestershire sauce
1 medium yellow onion, sliced
1 bell pepper (red or cubanelle), sliced
2 small potatoes, peeled and diced (or 3 medium)
Baby carrots (optional)
2 chicken bouillon cubes
1 cup diced tomatoes
½ cup tomato sauce
2 cups water
2 bay leaves
Fresh cilantro
1 tsp sugar (to balance acidity)
2 tbsp oil
Step-by-Step Instructions
Season the chicken
In a bowl, combine chicken with sofrito, garlic paste, olives (plus a little juice), all-purpose seasoning, black pepper, cumin, Worcestershire sauce, and dry seasonings oregano, adobo, onion powder. Toss well and set aside.
Start the base
In a pot over medium-high heat, heat oil. Toast 1 chicken bouillon cube for flavor and color.
Brown the chicken
Add the chicken to the pot and let it bronze for about 3 minutes. Flip.
Add liquids & vegetables
Add tomato sauce, diced tomatoes, water, onion, bell pepper, potatoes, carrots, and bay leaves. Add the remaining bouillon cube. Cover and cook for 35 minutes on medium-high heat.
Taste & adjust
Taste the broth. If slightly acidic, add 1 teaspoon of sugar to balance. Stir.
Finish cooking
Cook for an additional 10 minutes.
Serve
Garnish with fresh cilantro and serve warm.
Notes from My Kitchen
Toasting the bouillon deepens flavor and color.
Sugar balances the acidity of tomato-based stews.
This is perfect over white rice.
Pollo Guisado con Papas y Zanahoria
Ingredients
Instructions
Salmon & Broccoli - Takeout Style
That glossy, takeout-style salmon and broccoli made right at home. The sauce is garlicky, slightly sweet, and coats everything perfectly. Quick, flavorful, and perfect over rice.
That glossy, takeout-style salmon and broccoli made right at home. The sauce is garlicky, slightly sweet, and coats everything perfectly. Quick, flavorful, and perfect over rice.
Table of Contents
Ingredients
For the Sauce
2 tbsp butter
8 garlic cloves, grated
1 cup water
1 tsp ground ginger
¼ cup low sodium soy sauce
Dash red pepper flakes
2 tbsp sugar (add more if desired)
1 tbsp cornstarch + 1 tbsp water (slurry)
For the Salmon and Brocoli
3 salmon filets, cut into cubes
2 tbsp avocado oil
1 tbsp salt
2 cups broccoli
Step-by-Step Instructions
Step 1: Make the Sauce
Build the base
In a large pan over medium heat, melt butter. Add grated garlic and toast briefly.
Add liquid & seasoning
Pour in water, ground ginger, soy sauce, red pepper flakes, and sugar.
Bring to a simmer.
Thicken
Stir together cornstarch and water to create a slurry. Pour into the simmering sauce.
Lower heat to low and let simmer for a few minutes until thickened.
Step 2: Cook the Salmon
Season
Toss cubed salmon with avocado oil and salt.
Air fry
Spread salmon on the air fryer tray. Air fry at 400°F for 10 minutes (or bake at 425 for 12 minutes). No flipping needed.
Step 3: Combine
Add broccoli
Microwave broccoli according to package instructions (slightly undercook for a firmer bite).
Finish
Add the cooked salmon and broccoli to the sauce. Gently toss to coat. Cover for 1 minute.
Serve
Serve warm and enjoy.
Notes from My Kitchen
The cornstarch slurry gives you that glossy takeout-style sauce.
Slightly undercooking the broccoli keeps it from getting mushy.
This pairs perfectly with white rice.
Salmon & Broccoli (Takeout-Style)
Ingredients
Instructions
Carne Frita (Dominican Style Fried Steak)
Crispy on the outside, juicy on the inside, just how carne frita should be. The garlic, oregano, and lime bring that bold Dominican flavor in every bite. Serve it hot with tostones and extra lime on the side.
Crispy on the outside, juicy on the inside, just how carne frita should be. The garlic, oregano, and lime bring that bold Dominican flavor in every bite. Serve it hot with tostones and extra lime on the side.
Table of Contents
Ingredients
2 lbs sliced top sirloin steak
8 garlic cloves
1 tbsp salt
1 tbsp ground oregano
1 tbsp black pepper
½ tbsp soy sauce
Juice of 2 limes
Oil for frying
Step-by-Step Instructions
1. Prep the Steak
Layer steaks together and cut into 1½-inch wide pieces. Clean steak with lime juice and water. Rinse and pat dry.
2. Start the browning process
In a pilón (or mortar and pestle), mash: Garlic cloves and salt. Mash until a thick paste forms.
3. Season
Add garlic paste to steak. Add oregano, black pepper, soy sauce, and lime juice. Mix well to coat evenly.
4. Fry
Heat oil on high heat for 3 minutes. Lower to medium once steak is added.
Fry for 3 minutes. Flip and fry another 3 minutes.
Cook in batches to avoid overcrowding and dropping oil temperature.
Notes from My Kitchen
Thin cut steak cooks fast, don’t overcook.
High heat first, then medium keeps it juicy.
Best served with tostones and lime wedges.
This tastes like summer nights and loud music
Carne Frita
Ingredients
Instructions
Roasted Turkey (Pernil Style)
A Dominican-style turkey that actually delivers on flavor. Seasoned like pernil and roasted until juicy and tender throughout. This is the one that changes people’s mind about turkey.
A Dominican-style turkey that actually delivers on flavor. Seasoned like pernil and roasted until juicy and tender throughout. This is the one that changes people’s mind about turkey.
The Turkey That Converts Turkey Haters
Table of Contents
Ingredients
1 (10 lb) whole turkey
4 tbsp sofrito
2 tbsp garlic paste
2 tbsp sazón or adobo
Juice of 2 limes
2 tbsp soy sauce
2 tbsp Worcestershire sauce (salsa inglesa)
2 tbsp oregano
Reynolds oven roasting bag
Step-by-Step Instructions
1. Prep the Turkey
Clean turkey with vinegar and limes.
Rinse and pat dry.
Using a knife, poke deep X-shaped holes all over the turkey.
2. Make the Marinade
In a bowl, combine:
Sofrito
Garlic paste
Sazón or adobo
Lime juice
Soy sauce
Worcestershire sauce
Oregano
Mix well.
3. Season and Marinate
Pour marinade into the X-shaped holes.
Rub seasoning all over turkey — inside cavity too.
Place turkey breast side down into oven bag.
Pour remaining seasoning over turkey.
Tie bag at the top, leaving room for steaming.
Refrigerate for 2–3 days (overnight minimum).
Roasting Instructions
Preheat oven to 400°F.
Flip turkey breast side up inside bag.
Poke 3 small ventilation holes near the top knot.
Place on an oven safe baking dish.
Roast for 3 hours.
Finish
Carefully cut open and remove oven bag.
Turkey should be deeply golden no broiling needed.
Remove legs and wings.
Shred breast meat and toss in pan juices.
Arrange legs and wings on top.
Garnish with sliced peppers and greens.
Notes from My Kitchen
Oven bag keeps the turkey juicy.
Breast-side down during marinating = more flavor absorption.
Shredding makes serving easier for holiday tables.
This method converts turkey skeptics every time.
Roasted Turkey (Pernil Style)
Ingredients
Instructions
Shrimp & Broccoli - Takeout Style
A quick, Asian takeout-style shrimp and broccoli that comes together in minutes. The sauce is glossy, slightly sweet, and coats everything perfectly—your favorite weeknight dinner with full takeout vibes.
A quick, Asian takeout-style shrimp and broccoli that comes together in minutes. The sauce is glossy, slightly sweet, and coats everything perfectly. Weeknight dinner with full takeout vibes.
Table of Contents
Ingredients
1 lb jumbo shrimp (16/20 count), peeled and deveined
5 garlic cloves, grated
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp paprika
3 tbsp oil (avocado oil or preferred oil)
2 tbsp cornstarch
3 tbsp honey
¾ cup low sodium soy sauce
1 bag microwave broccoli
Red pepper flakes (optional, for heat)
Step-by-Step Instructions
Step 1: Season the Shrimp
In a bowl, combine:
Grated garlic
Onion powder
Garlic powder
Black pepper
Paprika
Oil
Cornstarch
Honey
Soy sauce
Mix well until shrimp are fully coated.
Step 2: Cook the Salmon
Toss cubed salmon with avocado oil and salt.
Spread salmon on the air fryer tray. Air fry at 400°F for 10 minutes (or bake at 425 for 12 minutes). No flipping needed.
Step 3: Combine
Microwave broccoli according to package instructions (slightly undercook for a firmer bite).
Add the cooked salmon and broccoli to the sauce. Gently toss to coat. Cover for 1 minute.
Step 4: Serve
Serve warm and enjoy.
Notes from My Kitchen
The cornstarch slurry gives you that glossy takeout-style sauce.
Slightly undercooking the broccoli keeps it from getting mushy.
This pairs perfectly with white rice.
Shrimp and Broccoli - Takeout Style
Ingredients
Instructions
Asopao de Longaniza
This asopao de longaniza is rich, smoky, and packed with flavor in every spoonful. The rice thickens the broth just right, and those bites of longaniza throughout? That’s the best part. Every time I make this, I regret not making more because it disappears fast.
This asopao de longaniza is rich, smoky, and packed with flavor in every spoonful. The rice thickens the broth just right, and those bites of longaniza throughout? That’s the best part. Every time I make this, I regret not making more because it disappears fast.
Table of Contents
Ingredients
2 packs Dominican longaniza, sliced (varied sizes)
2 tbsp oil
2 tbsp garlic paste
2 tbsp sofrito
2 chicken bouillon cubes, crumbled
1 tbsp olives
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1 celery rib (left in large pieces)
1 red onion (cut in large chunks)
2 sazón packets (use 1 if using Goya)
1 1/2 cups long grain rice, washed
4–5 pieces auyama (calabaza / squash)
7 cups water
Fresh cilantro
Fresh recao / culantro
Juice of 1 lime or naranja agria
Step-by-Step Instructions
Slice the longaniza into pieces, mixing sizes between small and larger chunks for texture.
Heat oil in a large pot over medium-high heat. Add the longaniza and brown on all sides for about 5 minutes.
Add garlic paste, sofrito, crumbled bouillon cubes, and olives. Stir and cook for 1–2 minutes to build flavor.
Add bell peppers, celery, and red onion. Keep the celery and onion in larger pieces so they’re easy to remove later. Stir everything together.
Add sazón packets and mix well until everything is evenly coated and vibrant in color.
Add the washed rice and auyama. Stir until the rice is fully coated and takes on the color of the mixture.
Pour in the water and add cilantro and recao (tie them together if you want to easily remove later).
Cover the pot and bring to a boil. Cook on medium-high heat for 20 minutes.
After 20 minutes, stir the pot, lower the heat to low, cover again, and cook for another 25 minutes until the rice is tender and the broth has thickened.
Remove the large pieces of celery and onion.
Finish with a squeeze of lime or naranja agria, stir, taste, and adjust seasoning if needed.
Notes from My Kitchen
That rice expands a lot, don’t add more or it’ll get too thick.
Cutting the longaniza in different sizes gives you the best bites.
The consistency should be between a soup and a stew.
Serve with white rice and avocado on the side 😌
Asopao de Longaniza
Ingredients
Instructions
Chicken and Sausage Skillet
This chicken and sausage skillet is quick, flavorful, and perfect for a weeknight dinner. It’s savory with a little sweetness from the sauce and pairs perfectly with rice or mashed potatoes.
This chicken and sausage skillet is quick, flavorful, and perfect for a weeknight dinner. It’s savory with a little sweetness from the sauce and pairs perfectly with rice or mashed potatoes.
Table of Contents
Ingredients
1 pack sausage, sliced
2 large chicken breasts, diced
1 red bell pepper
1 yellow bell pepper
1 small yellow onion
2 tsp onion powder
2 tsp garlic powder
2 tsp black pepper
2 tsp paprika
1 tbsp dried parsley
2 tsp adobo
2 tbsp hoisin sauce
2 tbsp sesame oil
1 cup water
Step-by-Step Instructions
Brown the sausage and set it aside.
Add chicken, peppers, and onion.
Season and mix well.
Cook chicken for 10 minutes.
Add sausage and water.
Simmer 10 minutes.
Notes from My Kitchen
Use any sausage you have.
This is a great clean-out-the-fridge meal.
Chicken and Sausage Skillet
Ingredients
Instructions
Chicken Fajita Sandwiches
These chicken fajita sandwiches are juicy, cheesy, and packed with flavor in every bite. The peppers and onions soak up all that seasoned chicken goodness, and that creamy, tangy sauce takes it over the top. This is one of those meals that turns into a regular, real quick.
These chicken fajita sandwiches are juicy, cheesy, and packed with flavor in every bite. The peppers and onions soak up all that seasoned chicken goodness, and that creamy tangy sauce takes it over the top. This is one of those meals that turns into a regular, real quick.
Table of Contents
Ingredients
3 chicken breasts, butterflied
2 tbsp chicken and herb seasoning
1 tbsp paprika
1 tbsp dried parsley
3 tbsp oil
1/2 cup water
1 small yellow onion, sliced
2 bell peppers, sliced
1/2 tbsp chicken and herb seasoning
1 tbsp white vinegar
Provolone cheese
3 tbsp ketchup
3 tbsp mayo
2 tbsp French dressing
1 tsp garlic powder
Bread of choice
Step-by-Step Instructions
Season the chicken with seasoning, paprika, parsley, and oil.
Cook on medium-high heat for 6 minutes per side.
Deglaze with water, simmer, and reserve broth.
Sauté onions and peppers with seasoning and vinegar.
Slice chicken and return to the pan with broth.
Add cheese and let it melt.
Mix sauce ingredients.
Assemble on toasted bread.
Notes from My Kitchen
That broth brings everything together.
Use sturdy bread so it holds up.
This filling is just as good over rice.
Chicken Fajita Sandwiches
Ingredients
Instructions
Chipotle Steak Tostadas
These chipotle steak tostadas are smoky, spicy, and layered with bold flavor. The creamy toppings balance everything out perfectly.
These chipotle steak tostadas are smoky, spicy, and layered with bold flavor. The creamy toppings balance everything out perfectly.
Table of Contents
Ingredients
1/2 can chipotle peppers in adobo
1/2 yellow onion
10 garlic cloves
Fresh cilantro
Juice of 1 lime
1 tbsp salt
1 tsp cumin
1/3 cup olive oil
NY strip steak, cubed
Oil for cooking
Tostadas
Guacamole
Cheese
Sour cream
Sliced onions
Cilantro sauce (optional)
Step-by-Step Instructions
Blend marinade ingredients.
Coat the steak and marinate 1 hour.
Cook steak on high heat until charred.
Assemble tostadas with toppings.
Notes from My Kitchen
Adjust chipotle for spice level.
Don’t overcrowd the pan.
