Some classics can't be improved. Pot pie, it turns out, isn't one of them. A delicate crust yields to veggies and chicken in a-wait for it-cheesy sauce. Yes, we said cheesy.
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
We make zero claims as to the authenticity of this dish, but we do know that it's extremely tasty! We love how the tortillas get soft and chewy during cooking, absorbing some of the salsa and providing the perfect vehicle for lots of oozy cheese. This is one of our go-to meals when we're out of ideas, and it always hits the spot.
Refrigerated pasta is a time-pressed cook's secret weapon, cooking up in a flash. Reserved pasta water will give your alfredo sauce the right consistency.
A fresh black bean salad, perfect for a summer picnic or potluck. Tomatoes, jalepenos, avocado, black bleans and corn combined to give this salad it's kick and fresh flavors.
This is a delicious bowl of soup that you can make with baked potatoes or leftover mashed potatoes. You'd never know that it's a low fat version, because it tastes so rich and creamy.
Tex-Mex with authentic flavor is as easy as combining 6 ingredients in a slow cooker. Just don't forget the final sprinkle of cheese when you serve this crowd-pleaser.
