Grilled Chicken Rice Bowl with Corn Salsa
This grilled chicken rice bowl with corn salsa is fresh, zesty, and balanced. This bowl hits every single time.
This grilled chicken rice bowl with corn salsa is fresh, zesty, and balanced. This bowl hits every single time.
Table of Contents
Ingredients
Chicken
2 lbs chicken breast
3 tbsp oil
2 tbsp chicken bouillon
1 tbsp garlic powder
1 tsp cumin
1 tsp sazón
1 tbsp oregano
Corn Salsa:
1 cup cherry tomatoes
1/2 red onion
Cilantro
1 can corn
1 tsp garlic powder
1 tsp black pepper
2 tsp salt
2 tbsp olive oil
Juice of 1/2 lemon
Sauce:
Cilantro
3 tbsp olive oil
1 tbsp garlic
2 tsp seasoning
1/3 cup water
Juice of 1/2 lemon
1 tsp sugar
Hot sauce
Salt
White rice
Step-by-Step Instructions
Cook rice first and keep warm.
Slice and score chicken. Season well.
Cook chicken on medium-high heat, 6 minutes per side.
Rest and slice.
Mix all corn salsa ingredients in a bowl.
Blend sauce ingredients until smooth. Adjust seasoning.
Assemble bowls with rice, chicken, salsa, and sauce.
Notes from My Kitchen
That sauce ties everything together.
Grilled Chicken Rice Bowl with Corn Salsa
Ingredients
Instructions
Hibachi-Style Salmon Bowls
This hibachi-style salmon bowl is buttery, savory, and feels like takeout at home. The yum yum sauce ties everything together.
This hibachi-style salmon bowl is buttery, savory, and feels like takeout at home. The yum yum sauce ties everything together.
Table of Contents
Ingredients
Vegetables
2 tbsp oil
2 tbsp butter
10 garlic cloves, grated
1 yellow onion
1 zucchini
1 yellow zucchini
2 cups broccoli
Mushrooms
Baby carrots
1/2 cup teriyaki sauce
1/4 cup soy sauce
Salmon:
3 lbs salmon, cubed
1 tsp garlic salt
1 tbsp paprika
2 tbsp sesame oil
2 tbsp teriyaki sauce
Yum Yum Sauce:
3 tbsp mayo
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp paprika
2 tsp sugar
Water
Hot sauce
Step-by-Step Instructions
Cook veggies in butter and sauce.
Season and air fry salmon at 400 for 10 minutes.
Mix sauce ingredients.
Serve over rice.
Notes from My Kitchen
Don’t overcook the salmon.
Sauce makes this bowl shine, don’t skip this part!
Hibachi-Style Salmon Bowls
Ingredients
Instructions
Marry Me Chicken Meatballs
These marry-me chicken meatballs are creamy, rich, and packed with flavor. These meatballs are next level.
These marry me chicken meatballs are creamy, rich, and packed with flavor. These meatballs are next level. A must add to your weekly rotation.
Table of Contents
Ingredients
Meatballs
2 lbs ground chicken
6 garlic cloves
1/2 cup panko
1 egg
1 tbsp Italian seasoning
1 tbsp onion powder
2 tbsp salt
2 tbsp paprika
Parmesan
Sauce:
3 tbsp butter
4 garlic cloves
1 shallot or 1/2 onion
Cherry tomatoes
1/3 cup sun dried tomatoes + oil
1 tbsp Italian seasoning
2 cups heavy cream
2 tbsp tomato paste
1/2 cup parmesan
1 tsp bouillon
Spinach
1/2 cup chicken stock
Step-by-Step Instructions
Mix meatball ingredients and form into balls.
Cook the meatballs in pan on medium heat, turning until browned all around.
Remove from pan.
In the same pan, melt butter and sauté garlic and onion.
Add tomatoes, seasoning, cream, and tomato paste. Stir well.
Add parmesan and bouillon.
Add spinach and chicken stock. Let wilt.
Return meatballs, coat in sauce, cover, and cook 5 minutes.
Notes from My Kitchen
That bouillon gives it depth.
Marry Me Chicken Meatballs
Ingredients
Instructions
Ranch Baked Chicken
This ranch-baked chicken is 3 ingredients, and that's it! Simple, juicy, and foolproof. This is the kind of dinner you can make on autopilot and still win.
This ranch-baked chicken is 3 ingredients, and that's it! Simple, juicy, and foolproof. This is the kind of dinner you can make on autopilot and still win.
Table of Contents
Ingredients
Chicken (quarters or preferred cut)
2 ranch seasoning packets
1 tbsp paprika
1/4 cup oil
Step-by-Step Instructions
Preheat oven to 375.
In a bowl, mix ranch seasoning, paprika, and oil.
Add chicken and coat completely.
Arrange in a baking dish.
Bake for 50 minutes uncovered.
Notes from My Kitchen
Broil at the end for crispy skin.
Ranch Baked Chicken
Ingredients
Instructions
Large Batch, Freezer Whipped Coffee
Creamy, fluffy coffee you can freeze and scoop all week. It’s giving…café at home.
Creamy, fluffy coffee you can freeze and scoop all week. It’s giving…café at home.
Table of Contents
Ingredients
1/2 cup instant coffee
1/2 cup sugar
1/2 tsp cinnamon
1 tsp vanilla
1/3 cup hot water
Milk for serving
Step-by-Step Instructions
Beat all ingredients until fluffy.
Freeze.
Scoop over milk.
Notes from My Kitchen
Texture is like coffee gelato.
Large Batch, Freezer Whipped Coffee
Ingredients
Instructions
Peach Cobbler Dump Cake
This viral peach cobbler dump cake is as easy as it gets. Juicy peaches and a buttery, golden topping come together with zero stress. Serve it warm with ice cream and watch it disappear.
That viral peach cobbler dump cake is as easy as it gets. Juicy peaches and a buttery, golden topping come together with zero stress. Serve it warm with ice cream and watch it disappear.
Table of Contents
Ingredients
3 (15 oz) cans peaches in heavy syrup
(Drain 2 cans, keep 1 with juice)2 tsp vanilla extract
2 tbsp cinnamon
½ cup brown sugar
1 box yellow cake mix
2 sticks unsalted butter, cubed
Step-by-Step Instructions
1. Prep the Peach Base
Preheat oven to 350°F. Then add peaches to the baking dish:
1 can with syrup
2 cans drained
Add vanilla extract, cinnamon, and brown sugar.
Gently mix until combined.
The mixture should be slightly thick but still juicy.
2. Add Cake Layer
Evenly sprinkle dry yellow cake mix over the peaches.
Do not mix or press it in.
Lightly smooth the top.
Sprinkle a little extra brown sugar and cinnamon if desired.
3. Butter & Bake
Evenly distribute cubed butter across the top.
Bake at 350°F for 50 minutes.
The butter will melt and create a golden crust.
3. Cool
Allow to cool for at least 20–30 minutes before serving.
Optional: place in freezer briefly to speed cooling.
Notes from My Kitchen
Heavy syrup = better texture.
Do not mix the cake layer. Trust the process.
Best served warm with vanilla ice cream.
This is dangerously easy.
Peach Cobbler Dump Cake
Ingredients
Instructions
Té Rompe Pecho (Dominican “Cold Buster” Tea)
Table of Contents
Ingredients
6 cups water
2-inch piece fresh ginger, sliced
5–6 garlic cloves, smashed
2 limes (or lemons), cut into thirds
1 red onion, peeled and halved
1 red apple, halved
10–12 whole sweet cloves
5–6 cinnamon sticks
Honey, to taste
Step-by-Step Instructions
1. Prep Ingredients
Slice ginger.
Smash garlic cloves to release flavor.
Cut limes into thirds.
Peel and halve onion.
Halve red apple.
2. Simmer
Bring 6 cups of water to a simmer.
Add:
Ginger
Garlic
Limes
Onion
Apple
Cloves
Cinnamon sticks
Cover partially (leave a small slit for steam).
Simmer for 15 minutes.
3. Serve
Strain into a mug.
Sweeten with honey to taste.
Sip warm.
Notes from My Kitchen
The apple balances the sharp onion and garlic flavor.
Smash garlic gently, don’t pulverize.
Best sipped morning and before bed.
This is cultural comfort, not medical advice.
Te Rompe Pecho
Ingredients
Instructions
Sofrito
Sofrito is the backbone of my Dominican cooking. A rich, flavorful blend that builds the base for so many of my dishes. Once you have this in your fridge or freezer, you’re already halfway to a good meal.
The Base of Everything
This sofrito is the backbone of my Dominican cooking. A rich, flavorful blend that builds the base for so many of my dishes. Once you have this in your fridge or freezer, you’re already halfway to a good meal.
Table of Contents
Ingredients
1 red bell pepper
1 cubanelle (Italian) pepper
1 green bell pepper
1 bunch fresh cilantro
1 bunch fresh recao (culantro)
(If unavailable, double the cilantro)2 celery stalks
1 cup pitted olives, with juice
½ yellow onion
½ red onion
1½ cups garlic cloves
1 tbsp black pepper
1 tbsp Dominican ground oregano
⅓ cup vinegar
¼ cup soy sauce
Step-by-Step Instructions
1. Blend the Fresh Base
Add to blender:
Red bell pepper
Cubanelle pepper
Green bell pepper
Cilantro
Recao
Celery
Pulse until you reach a thick, blended consistency.
Set aside in a large bowl or container.
2. Add Depth & Seasoning
Back into the blender:
Olives with juice
Yellow onion
Red onion
Garlic cloves
Black pepper
Dominican oregano
Vinegar
Soy sauce
Pulse again until fully combined but still slightly textured.
Combine this mixture with the blended vegetables. The color should be a rich brown.
Notes from My Kitchen
Sofrito is not meant to be watery, thick is correct.
The olive juice adds depth and salt balance.
This batch is ⅓ of my traditional large-batch recipe.
Freeze in small containers or ice cube trays for easy use.
Cultural Context
Sofrito goes by many names:
Sazón Licuado (Dominican Republic)
Epis (Haiti)
Sofrito (Puerto Rico)
Green Seasoning (Jamaica & Trinidad)
Sofrito
Ingredients
Instructions
Locrio de Salami
This locrio de salami is one of those Dominican one-pot meals that just hits every time. The salami flavors the rice as it cooks, giving it that signature color and taste. Simple ingredients, big flavor, and always satisfying.
This locrio de salami is one of those Dominican one-pot meals that just hits every time. The salami flavors the rice as it cooks, giving it that signature color and taste. Simple ingredients, big flavor, and always satisfying.
Table of Contents
Ingredients
2 cups quartered salami
(Popular Dominican salami brands: Estellar, Higüeral, Induveca)2–3 tbsp achiote oil
¼ red onion, diced
¼ red bell pepper, diced
2 tbsp sofrito
1 tbsp garlic paste
2 chicken bouillon cubes
3 cups washed long-grain rice
4 cups water
Fresh cilantro
Sliced scallions (for garnish)
If not using achiote oil:
Use preferred oil to brown the salami. After adding sofrito and garlic paste, add 1–2 orange sazón packets for color.
Step-by-Step Instructions
Prep the salami
Slice salami into rounds, then quarter each slice.
Brown the salami
In a hot pot over medium-high heat, add achiote oil. Add salami and cook until browned.
Build the base
Add diced red onion and bell pepper. Stir.
Add sofrito and garlic paste. Combine well.
Crumble in chicken bouillon cubes and mix.Add rice
Stir in washed rice.
Mix thoroughly so the rice absorbs the achiote color.Add liquid
Pour in 4 cups of water. Stir.
Cover and cook for 8–10 minutes, or until liquid is absorbed.Steam the rice
Stir again and form your “rice mountain” to prevent sticking.
Add fresh cilantro on top.
Cover (foil optional).
Lower the heat to low and cook for 25 minutes.Finish
Remove cilantro.
Fluff and break up the rice.
Garnish with sliced scallions.
Notes from My Kitchen
Browning the salami builds flavor and color.
The rice mountain trick is key for perfect Dominican rice.
Pairs perfectly with avocado and a simple salad.
Locrio de Salami
Ingredients
Instructions
Dominican Pernil
This is the centerpiece. A deeply seasoned Dominican pernil that cooks low and slow until tender, then finishes with that crispy skin on top. This is tradition, flavor, and a full moment on the table.
This is the centerpiece. A deeply seasoned Dominican pernil that cooks low and slow until tender, then finishes with that crispy skin on top. This is tradition, flavor, and a full moment on the table.
Table of Contents
Ingredients
1 bone-in pork shoulder (approx. 11 lbs)
1 cup sofrito
6 cloves garlic, grated or minced
6 whole garlic cloves
Juice of 6 limes
4 tbsp salt
3 tbsp oregano
⅓ cup soy sauce
Oven roasting bag
Scale seasoning up or down depending on pernil weight..
Step-by-Step Instructions
1. Clean & Prep the Pernil
Rinse pork shoulder under water until it runs clear.
Rub with salt and let sit in acid (lime juice or vinegar) for 10 minutes.
Rinse again and pat dry.
Carefully cut back the pork skin flap (do not remove).
Using a knife, poke deep X-shaped holes throughout the meat.
(If you don’t wash your pernil that’s between you and your ancestors.)
2. Make the Marinade
In a bowl, combine:
Sofrito
Salt
Oregano
Grated garlic
Soy sauce
Lime juice
Mix well.
3. Season and Marinate
Place pernil inside an oven roasting bag.
Pour marinade over pork, making sure to:
Push seasoning deep into holes
Insert whole garlic cloves into holes
Wipe skin flap clean and rub with soy sauce only.
Tie the bag tightly at the top.
Refrigerate at least overnight, 3 days is best.
Roasting Instructions
1.High Heat
Preheat oven to 400°F.
Poke 3 small ventilation holes near the top knot of the bag.
Place on an oven safe roasting pan, knot-side-up.
Roast at 400°F for 1 hour.
2. Low & Slow
Reduce oven to 300°F
Roast for 2½ additional hours.
3. Crispy Skin Finish
Remove pernil from roasting bag.
Broil on high for 5 minutes
Watch closely, do not walk away.
4. Serve
Shred pork.
Toss in pan juices.
Chop crispy skin and mix into meat.
Finish with fresh lime.
Notes from My Kitchen
The oven bag locks in moisture and flavor.
Three-day marinade = elite-level pernil.
Crispy skin is non-negotiable.
This is “new designated pernil lady” behavior.
Pernil
Ingredients
Instructions
Espagueti con Salami
This is the Dominican spaghetti we all grew up on. Saucy, creamy, and loaded with salami, with that signature Michelle-mayo finish that makes it what it is. It’s bold, comforting, and always hits.
This is the Dominican spaghetti we all grew up on. Saucy, creamy, and loaded with salami, with that signature Michelle-mayo finish that makes it what it is. It’s bold, comforting, and always hits.
Table of Contents
Ingredients
1 lb spaghetti #8, cooked
2–3 cups reserved pasta water
2 cups cubed salami
3 tbsp oil
2 tbsp garlic paste
2 tbsp sofrito
⅔ chicken bouillon cube
3 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper, sliced
1 red onion, sliced
1 tbsp olives
Fresh cilantro
½ cup mayonnaise
1 cup regular water
Optional: grated parmesan cheese
Step-by-Step Instructions
Cook the spaghetti
Bring a pot of salted water to a boil.
Add spaghetti #8 and cook for 12 minutes until tender.
Reserve 2–3 cups of pasta water before draining.
Prep the salami
Slice the salami, then cut into smaller pieces.
Brown the salami
In the same pot, heat oil over medium heat. Fry the salami until lightly browned.
Build the base
Add garlic paste, sofrito, chicken bouillon, tomato paste, red bell pepper, cubanelle pepper, red onion, olives, and cilantro. Stir to combine.
Add liquid
Pour in 2 cups of reserved pasta water and 1 cup of regular water. Stir.
Add spaghetti
Add the drained spaghetti back into the pot. Toss well to coat in the sauce.
Make it creamy
Stir in ½ cup mayonnaise and combine thoroughly. No milk or butter needed.
Serve
Serve warm. Optional: top with grated parmesan cheese.
Notes from My Kitchen
The mayo gives it that creamy Dominican texture.
Pasta water helps create the perfect sauce consistency.
Yes… the mayo is intentional 😌
Espagueti con Salami (Dominican Spaghetti)
Ingredients
Instructions
Pollo Frito (Dominican Fried Chicken)
Crispy, juicy Dominican fried chicken without the flour coating. The parboil step locks in flavor and keeps it tender before frying. Finished with a hit of lime, just how it’s supposed to be!
Crispy, juicy Dominican fried chicken without the flour coating. The parboil step locks in flavor and keeps it tender before frying. Finished with a hit of lime, just how it’s supposed to be!
Table of Contents
Ingredients
2 lbs chicken, skin removed
1 tbsp garlic salt
(or ½ tbsp salt + ½ tbsp garlic powder)2 tbsp oregano
½ tbsp black pepper
1 tbsp adobo
1 sazon packet
Juice of 1 lime
Vegetable oil (for frying; avocado oil used)
Water (for parboiling)
Step-by-Step Instructions
Clean the chicken
Clean the chicken with vinegar and limes. Remove the skin if not already removed.
Season & marinate
Season the chicken with garlic salt, oregano, black pepper, adobo, and sazon packet.
Squeeze in lime juice and toss well to coat. Place the chicken in a zip-top bag with its juices and marinate in the refrigerator for a couple of hours or overnight.Parboil
Add about 1 inch of water to a pot. Add the marinated chicken and parboil for 20 minutes.
Drain
Remove the chicken from the water and let the excess liquid drain off.
Fry
Add about 1 inch of oil to the pot and heat on high for 3 minutes. Add the chicken and lower the heat to medium. Fry for 5 minutes per side until golden and crisp.
Finish
While the chicken is still hot, sprinkle with a little salt and squeeze fresh lime over the top.
Serve
Serve with traditional rice and beans.
Notes from My Kitchen
Parboiling helps cook the chicken through before frying.
Frying on medium ensures it crisps without burning.
Lime at the end brings everything together.
