There is an amazing depth of flavor that happens after the meat braises in all of the ingredients and the house smelled amazing. Our whole family loved them, and my husband actually claimed he would never eat tacos any other way ever again!

Caesar Salad is a salad in my household we can all agree on, everyone loves it! Once I started making my own salad dressings, there was no going back. On a busy weeknight, I’ve tried sneaking in a store-bought dressing and the kids know right away…maybe I’ve spoiled them with the good stuff, but I’d rather take 10 extra minutes if it means I can get some greens into them.

This German Potato Salad has a ton of flavor and it goes great with all of your summertime BBQ dishes. You can prepare it ahead and if you’re finishing up your other dishes, let it sit room temp or if you’re eating later, pop it in the fridge until you’re ready to eat. The longer the flavors have to meld together, the better!

Tomatillo Salsa, which can also be referred to as Salsa Verde, however, it is usually referred to by ingredient rather than color. In my recipes such as the Chicken Enchilada Skillet Bake or the Salsa Verde Chicken Enchiladas, this my go-to recipe. It’s the perfect blend of spice and tartness and you can also serve it with chips on its own!

Whenever we go out for Mexican food, I always order a spicy margarita, it’s my go-to. So, when I decided to create my own, I wanted to add that hint of refreshing cucumber that I feel just makes it the perfect balance! Cheers to summer!

The Salmon Corn Fritters we made on the Great Food Truck Race are great for both a main course or an appetizer. Here’s the story of how it was created and won us our second culinary challenge on the show!

For this Pozole Rojo recipe, I make it by rehydrating my own mix of dried chiles. I use a mix of Guajillo, Ancho and Chiles de Arbol. A good rule of thumb is the smaller the pepper, the more heat it packs. So, you can adjust with the number of each pepper you want to use based on how spicy you want to make your Pozole.

This Breakfast Sausage Stack has a few components but is fairly easy to put together and all the layers of flavor are delicious. If you’re making a few tater tot waffles, set your oven on the lowest setting to keep them warm while you work in batches, then you can assemble them all at once.

While we were competing on the Great Food Truck Race on the Food Network in Alaska, we were rolling out meatballs on the Meatball Mamas truck as fast as we could! We added a few recipes to our menu aside from meatballs that were quick to prep so that we could open and start selling as soon as possible. One of the recipes we made was this dish we named Mama’s Minestrone with Sausage and Orzo.

This Spring Salad with Fried Goat Cheese & Strawberry Vinaigrette is bright, fresh, seasonal and the fried goat cheese adds a fantastic tang and crunch!

Roasted baby carrots make the perfect side dish, and this recipe is quick and easy enough for a weeknight dinner or special enough for a holiday. I developed this recipe for Harissa & Brown Sugar Roasted Baby Carrots for the upcoming Easter Holiday. They go perfectly with the Za’atar Rack of Lamb with Pistachio Mint Gremolata; the flavors are amazing together!

I created this recipe for Za’atar Rack of Lamb with Pistachio Mint Gremolata knowing that our family gatherings this Easter may still be on the small side. It’s a great alternative to that huge honey baked ham or larger cut leg of lamb. A rack of lamb adds an element of elegance to a holiday or special occasion and is perfect for a small gathering.

Greek food is one of my absolute favorite cuisines and Dolmades (Dolmathes) are one of my favorite Greek appetizers. They take a little bit of time to roll out, but they are well worth the work. If you happen to have extras leftover, they are great warmed up a few days later, or will even hold in the freezer until you’re ready for them again!

Everyone loves a great Moscow Mule recipe! This is my version that I created for the holidays, my Mistletoe Mule. This is a great drink recipe because you can tweak it with all kinds of various flavors, depending upon the time of the year. I have made this Mistletoe Mule with pomegranate juice and pomegranate seeds for garnish instead of sugar frosted cranberries.

Miso Glazed Mushrooms & Snap Peas is a great side dish that packs a ton of flavor! If you’ve never cooked with miso paste, give it a try. It has such an amazing depth of umami flavor and comes in a few different varieties, ranging from light and yellow to red.

Everyone needs an amazing, easy recipe for New England Clam Chowder in their repertoire. This clam chowder is so quick and easy but has a ton of flavor and creamy goodness.

I love a great one-pan, family style meal that packs a ton of flavor like this Arroz Con Pollo. One of the greatest parts of a one pan meal is that cooking everything together allows the rice to absorb all of the amazing flavors from the chicken.

Next time you want to be reminded of a dish that brings you right back to your childhood and the food mom used to make, try this Chicken Stroganoff. It’s as comforting as a warm hug!

This is one of those recipes that if you master, you’ll be creating restaurant quality steaks in your own home. Butter basting the filet’s with garlic and herbs is already next level, but the addition of the Horseradish Gorgonzola Sauce is just amazing!

If you are looking for a light and healthy alternative to ground beef, give this “Impossible Beef” Taco Salad with Cilantro-Lime Vinaigrette a try. Might be worth a blind taste test…can you taste the difference?