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This casserole is made for dipping.
It’s spicy with a bit of Spanish rice flair and falls on the healthy-ish side.
I know it’s not the prettiest meal, but it tastes so good.
Usually, my healthy experiments don’t go so well.
However, this casserole is an exception.
I was able to use brown rice, nonfat sour cream and less oil than the original and it still tastes fab.
Sometimes I dread dinner. Figuring out what I’m going to make, cooking it, cleaning up. It can suck.
But, other days, dinner prep isn’t so bad.
Me and the kids talk about food, Julia pulls a chair up to the counter and Jack lifts the heavy stuff we need out of the refrigerator.
Sometimes dinner can be fun.
Here’s five of our favorite main dishes — yummy, no-fail, go-to dinner ideas for you and your fam.
The Cuban — it’s pork love on a plate.
Take a slow-roasted pork loin roast, a couple slices of ham, Swiss cheese and a little pickle, stack it all between a bit of mustard and crusty French bread and grill it.
It has to be one of the best things we brought back from our year in Florida.
My husband discovered the sandwich while flight instructing down in Venice.
A waitress at a little airport cafe suggested he try it.
He took me to the cafe later and tried to get me to order it.
I wouldn’t do it. I opted for a burger.
I took a bite of his Cuban. It was awesome. We ended up sharing it.
I feel like I’m cheating here — these are so easy.
But they’re good.
This is for the cheap meat and the prime cuts and all those “assorted” pieces in between.
It’s straight-up, all-American meat marinade.
And it’s just plain good.
We’ve used it on everything — pork chops, chicken breasts, steak — and loved it every time.
Even our 3 1/2-year-old…
And our 1 1/2-year-old…
…loved these pork chops. And the kids aren’t usually big pork lovers.
Sweet and mellow and delicious, rutabaga somehow remains an outcast, typically passed over for its prettier, more colorful cousins.
This simple yet totally satisfying root deserves a little more love.
This is a meal for a man.
Take a thick-cut pork chop, dip it into parmesan, a little egg and some Panko, and saute that sucker.
Even my dad would like this one.
This recipe has travelled across the Old Country.
It has Slavic origins that can be traced back to vampires. Potentially Dracul himself…on a slightly more vegetarian night.
Ancient Egypt, the Near East (as opposed to the Far one), India and Iran — even entire continents love this bean. Or pea. Bean-pea.
Poland’s involved, too. It lends its sausage to the soup.
Polska kielbasa (pronounced keel-boss-ee by my husband and father-in-law) is a super-flavorful sausage that makes this soup.