Skip to content

Type what you have

Cook with

fire-roasted tomato ×
Eggplant and Tomato Caponata
Dinner Italian

Eggplant and Tomato Caponata

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
  2. 2 Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.

By CDKIRSHNER

Savory Chorizo Sausage, Rice & Bean Soup
Dinner Mexican

Savory Chorizo Sausage, Rice & Bean Soup

4.4

Prep
10 min
Cook
32 min
Total
42 min

Instructions

  1. 1 In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
  2. 2 Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
  3. 3 Add remaining ingredients except Parmesan cheese.
  4. 4 Reduce heat to low; continue cooking 12 to 15 minutes.
  5. 5 Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

By Uncle Ben's

Zucchini Taco Skillet
Dinner Mexican

Zucchini Taco Skillet

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef; cook, stirring to break up lumps, for 4 minutes. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until beef is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally, and simmer until slightly thickened, about 5 minutes.
  2. 2 Stir in zucchini until incorporated. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes.
  3. 3 Divide mixture among 4 bowls; top servings with Cheddar cheese and green onion.

By Carolyn Williams PhD RD

Charred Corn and Black Bean Salsa
Appetizer Mexican

Charred Corn and Black Bean Salsa

4.5

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Toss corn, sliced tomato, jalapeño, garlic, and olive oil together in a large bowl to lightly coat; spread vegetables on a baking sheet.
  3. 3 Broil in the preheated oven until vegetables begin to char, about 5 minutes. Cool slightly, about 5 minutes.
  4. 4 Transfer charred vegetables to the bowl of a food processor. Add black beans, fire-roasted tomatoes, lime juice, chili powder, cumin, and salt; blend to desired consistency.

By Kate O'Neill

Instant Pot® Cajun Jambalaya
Dinner American

Instant Pot® Cajun Jambalaya

4.9

Prep
30 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
  3. 3 Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

By thedailygourmet

Creole Chicken Stew with Baby Lima Beans
Dinner American

Creole Chicken Stew with Baby Lima Beans

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Brown bacon in a 4-quart chef's pan or sauté pan over medium heat, 4 to 6 minutes. Drain on paper towels. Leave drippings in the pan.
  2. 2 Season chicken thighs with salt and pepper and add to drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
  3. 3 Add onion, bell pepper, celery, and garlic to the same pan and cook in drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
  4. 4 Meanwhile, cut browned chicken thighs into bite-sized pieces and chop browned bacon. Add to vegetables in the pan once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
  5. 5 Press lima beans down into cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Bibi

Instant Pot® Mexican Chicken Soup
Dinner Mexican

Instant Pot® Mexican Chicken Soup

4.7

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
  4. 4 Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

By richgator