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.
Pollo al Horno
Ingredients
Instructions
Grilled Chicken Pasta Salad
This grilled chicken pasta salad is one of those dishes that works for everything, from weeknight dinners to beach days and cookouts. It’s fresh, filling, and packed with flavor, with just enough crunch and creaminess in every bite.
This grilled chicken pasta salad is one of those dishes that works for everything, from weeknight dinners to beach days and cookouts. It’s fresh, filling, and packed with flavor, with just enough crunch and creaminess in every bite.
Table of Contents
Ingredients
For the Salad
1 box pasta (multicolor or any pasta)
1 tbsp salt (for boiling water)
2 cups fresh broccoli
1 lb chicken tenderloins (or sliced chicken breast)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tbsp Italian seasoning
1 tbsp avocado oil
1 cup grape tomatoes
1 cup mozzarella pearls
For the Dressing
½ cup extra virgin olive oil
½ cup red wine vinegar
1 tbsp Italian seasoning
½ tbsp salt
Dash of black pepper
1 tbsp mustard
1 tbsp honey
Step-by-Step Instructions
1. Cook the pasta & steam broccoli
Bring a pot of water to a boil and add salt. Add the pasta. Place a strainer over the pot and add the fresh broccoli so it steams while the pasta cooks. Cook for 11 minutes. Remove the broccoli and set it aside. Drain the pasta.
2. Season & cook the chicken
In a bowl, combine chicken with garlic powder, onion powder, black pepper, Italian seasoning, and avocado oil. Toss to coat. Pan grill on medium-high heat for 5 minutes per side. Dice the cooked chicken.
3. Assemble the salad
In the same pot, combine the drained pasta, diced chicken, steamed broccoli, grape tomatoes, and mozzarella pearls.
4. Make the dressing
In a bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, black pepper, mustard, and honey.
5. Toss & serve
Pour the dressing over the salad and toss well. Serve cold, warm, or at room temperature.
Notes from My Kitchen
Steaming the broccoli over the pasta saves time and dishes.
Mozzarella pearls make it feel a little fancy without extra work.
This travels beautifully — perfect for beach days and picnics.
Grilled Chicken Pasta Salad
Ingredients
Instructions
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
Arroz con Maíz
This is one of those simple Dominican sides that always shows up and always delivers. The rice cooks up fluffy, full of color, and lightly sweet from the corn, making it the perfect partner for any guisado or grilled meat.
This arroz con maíz is one of those simple Dominican sides that always shows up and always delivers. The rice cooks up fluffy, full of color, and lightly sweet from the corn, making it the perfect partner for any guisado or grilled meat.
Table of Contents
Ingredients
2 tbsp achiote oil
½ yellow onion, diced
1 tsp garlic paste
1 tsp sofrito
1 chicken bouillon cube
1 can corn, drained
2 cups long grain rice, washed
2½ cups water
Optional
1 sazon packet if using regular oil instead of achiote oil
Step-by-Step Instructions
Build the base
In a pot over medium-high heat, add achiote oil. Add onion, garlic paste, sofrito, and bouillon cube. Cook until fragrant.
Add corn and rice
Stir in corn. Add rice and mix until coated and lightly colored. If using regular oil, add sazon for color.
Add liquid
Pour in water. Cover and cook for 8 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.
Finish
Fluff and serve warm.
Notes from My Kitchen
The rice mound helps prevent burning and keeps everything cooking evenly.
Achiote oil gives that classic Dominican color and subtle flavor.
The corn adds a light sweetness that balances the dish.
This goes with everything, especially saucy meats.
Arroz con Maíz
Ingredients
Instructions
Tomato Salad
This is that fresh, bright side that balances out any heavy plate. Juicy tomatoes, sharp onion, and that lemony dressing bring everything together in the simplest way.
This tomato salad is that fresh, bright side that balances out any heavy plate. Juicy tomatoes, sharp onion, and that lemony dressing bring everything together in the simplest way.
Table of Contents
Ingredients
2 cups little tomatoes
½ red onion
3 small garlic cloves, grated
Scallions, sliced
2 tbsp olive oil
1 tbsp salt
1 lemon, zest and juice
Step-by-Step Instructions
Prep the tomatoes
Slice tomatoes in half and place in a bowl.
Add onion and garlic
Slice onion thinly and add. Grate garlic over the top.
Add scallions
Slice and add to the bowl.
Season
Drizzle olive oil and add salt. Zest the lemon and squeeze in the juice.
Toss and serve
Mix well and serve immediately.
Notes from My Kitchen
The better the tomatoes, the better this tastes.
Grating the garlic helps it blend into the dressing.
This cuts through heavier dishes perfectly.
Keep it simple and let the ingredients shine.
Tomato Salad
Ingredients
Instructions
Morir Soñando Creamsicles
This is pure nostalgia in a frozen treat, creamy, citrusy, and so refreshing. It tastes just like a cold morir soñando on a hot day, but in popsicle form.
These morir soñando creamsicles is pure nostalgia in a frozen treat, creamy, citrusy, and so refreshing. It tastes just like a cold morir soñando on a hot day, but in popsicle form.
Table of Contents
Ingredients
1 cup orange juice
1 cup refrigerated evaporated milk
Juice of 1 lime
1 pint heavy whipping cream
2 cups powdered sugar
1 tsp vanilla extract
Step-by-Step Instructions
Make the citrus base
In a bowl, combine orange juice and evaporated milk. Add lime juice and stir frequently to keep smooth.
Whip the cream
In a separate bowl, whip heavy cream, powdered sugar, and vanilla until thick.
Combine
Fold half of the citrus mixture into the whipped cream. Then fold in the remaining half until smooth.
Freeze
Pour into cups and freeze for 30 minutes. Insert sticks, then freeze overnight.
Serve
Remove from molds and enjoy.
Notes from My Kitchen
Stirring the citrus base helps prevent curdling.
Fold gently to keep the texture light.
Let them freeze fully for the best texture.
This tastes like a little trip back home
Morir Soñando Creamsicles
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
Moro de Guandules con Bacon
This is that arroz con sabor that steals the whole plate. The bacon brings a smoky richness and the rice soaks up every bit of flavor, making this one of those dishes nobody serves quietly.
This is that arroz con sabor that steals the whole plate. The bacon brings a smoky richness and the rice soaks up every bit of flavor, making this one of those dishes nobody serves quietly.
Table of Contents
Ingredients
1 pack thick-cut bacon
3 cloves garlic, smashed
1 bell pepper, diced
1 small red onion, diced
3 tbsp sofrito
2 chicken bouillon cubes
1 ham flavor concentrate packet, optional
2 cans guandules, rinsed
4 cups long grain rice, washed
4 cups water
Fresh cilantro
Step-by-Step Instructions
Cook the bacon
Pat bacon dry and slice into pieces. Cook in a pot over medium-high heat until crispy. Remove and set aside, leaving grease in the pot.
Build the base
In the same pot, cook garlic, onion, and bell pepper. Add sofrito, bouillon cubes, and ham concentrate if using. Stir well.
Add peas and rice
Add guandules and mix. Stir in rice.
Add bacon and water
Return bacon to the pot. Add water, cover, and cook for 8 to 10 minutes until liquid absorbs.
Steam the rice
Lower the heat to low. Form a mound in the center. Add cilantro on the rice mound. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Bacon takes this to another level, don’t rush that step.
The ham concentrate adds depth but it’s optional.
That rice mound helps everything cook evenly.
This will outshine whatever you serve it with.
Moro de Guandules con Bacon
Ingredients
Instructions
Easy Rice with Vegetables
This is that simple, everyday rice that always comes through when you need something quick, filling, and flavorful. It’s affordable, easy to make, and pairs with just about anything on your table.
This is that simple, everyday rice with vegetables that always comes through when you need something quick, filling, and flavorful. It’s affordable, easy to make, and pairs with just about anything on your table.
Table of Contents
Ingredients
2 tbsp oil
2 tbsp sofrito
2 chicken bouillon cubes
1 orange seasoning packet
1 can mixed vegetables, drained
2 cups long grain rice
2½ cups 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.
Easy Rice with Vegetables
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
Broccoli-Cheddar Mash
Creamy, cheesy mashed potatoes with a little green moment, the picky, vegetable-eaters will love this. This is comfort food with a twist that feels a little extra without extra work. Perfect next to anything roasted or saucy.
Creamy, cheesy mashed potatoes with a little green moment, broccoli. The picky, vegetable-eaters will love this. This is comfort food with a twist that feels a little extra without extra work. Perfect next to anything roasted or saucy.
Table of Contents
Ingredients
3 lbs yellow potatoes, peeled and diced
1½ cups heavy cream
2 tbsp butter
2 tsp salt
1 tbsp garlic powder
1 cup sharp cheddar cheese
1 cup cooked, chopped broccoli
Extra cheddar for topping (optional)
Step-by-Step Instructions
Boil the potatoes
Bring a pot of water to a boil. Add the peeled and diced potatoes. Boil for 25 minutes.
Drain & heat
Drain the potatoes and return the pot to the stove over low heat.
Whip the mash
Add heavy cream and butter. Using a hand mixer on medium speed, whip until you reach your desired consistency.
Season & add mix-ins
Add salt and garlic powder. Stir in sharp cheddar cheese and cooked, chopped broccoli.
Finish
Blend on the lowest setting just until everything is combined. Sprinkle a little extra cheese on top if desired.
Serve
Serve warm and enjoy.
Notes from My Kitchen
Returning the drained potatoes to low heat helps remove excess moisture.
Whipping on low at the end keeps the texture smooth.
This pairs perfectly with roasted meats or chicken dishes.
Broccoli-Cheddar Mash
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
