This recipe and photo are courtesy of The Garden Co. The soup is best made a day ahead, giving the flavors time to meld. The longer the soup sits, the more it will all turn the deep red color of beets.
This isn’t your ordinary chili—it’s made with chickpeas! To make this unique one-pot meal, seasoned chicken is cooked together with onions, garlic, bold spices, tomato sauce, GOYA® Pico de Gallo Salsa, nutty GOYA® Chick Peas and corn. After simmering for just 20 minutes, top with fresh chopped cilantro and dig into a comforting, mouthwatering bowl of goodness.
“Simple, flavorful, hearty, and just 25 min from start to finish. And just one single pot! What more do you need?”
The owners of Central Texas Style Barbecue in Pearland tell us they grew up eating this traditional Cuban dish. You’ll love it as a side at your next barbecue!
No fads here…this stuff really works! The New Year is bound to feel all warm and toasty after indulging in a healthy helping of this tomato-based Fat Flushing Soup!
New York Dame Michele Scicolone is an expert on Italian cuisine. She has written 13 cookbooks — including 1,000 Italian Recipes and Entertaining with the Sopranos, and says that traditionally short ribs are not a cut of meat used in Italy. Still, since she favors the cut, she decided to prepare it for the cookbook you can find below…
Made from scratch using local produce, these Roasted Poblano Peppers from The Clean Plate come STUFFED with a medley of local veggies, sweet corn, chipotle cream and two kinds of cheese!