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Recipes

Pancetta Primavera Rigatoni

by Chef
written by Chef

A rich and flavorful pasta dish that perfectly balances crispy pancetta, fresh spring vegetables, and a creamy, garlicky sauce. This vibrant meal is perfect for a cozy dinner or a special occasion.

Origin

Primavera pasta originated in North America as a celebration of fresh, seasonal vegetables, while pancetta adds an authentic Italian touch. Italy Magazine . This dish is a delicious fusion of tradition and innovation, combining classic with crispy pancetta and bright vegetables.

What I Love About This Recipe

This dish is the perfect combination of crispy, salty pancetta and the fresh, light flavors of spring vegetables. The creamy sauce ties everything together, making it both comforting and refreshing.

Also Read :Creamy Italian White Bean Soup

Pancetta Primavera Rigatoni
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Pancetta Primavera Rigatoni

Recipe by RecipeWikkiCourse: Random
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

574

kcal

Ingredients

  • 12 oz rigatoni pasta

  • 4 oz pancetta, diced

  • 1 cup cherry tomatoes, halved

  • 1 small zucchini, sliced

  • 1 small bell pepper, thinly sliced

  • ½ cup peas (fresh or frozen)

  • 3 cloves garlic, minced

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese

  • 1 tbsp olive oil

  • ½ tsp red pepper flakes (optional)

  • Salt and black pepper to taste

  • Fresh basil, for garnish

Directions

  • Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water and set aside.
  • In a large pan, heat olive oil over medium heat. Add pancetta and cook until crispy, about 4-5 minutes. Remove and set aside.
  • In the same pan, sauté garlic for about 30 seconds, then add zucchini, bell pepper, and cherry tomatoes. Cook for 3-4 minutes until slightly softened.
  • Stir in peas, heavy cream, and Parmesan cheese. Let simmer for 2 minutes.
  • Add cooked rigatoni and reserved pasta water, stirring to combine. Toss in the crispy pancetta.
  • Season with salt, black pepper, and red pepper flakes. Garnish with fresh basil and serve hot.

Notes

  • Swap pancetta with bacon for a smokier flavor.
  • Use whole wheat or gluten-free pasta for a healthier option.
  • Add mushrooms or spinach for extra depth.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
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Recipes

Picadillo Cornbread Casserole

by Chef
written by Chef

A hearty and comforting casserole, Picadillo Cornbread Casserole combines savory, spiced ground beef picadillo with a golden, slightly sweet cornbread topping. This dish is easy to make, packed with bold flavors, and perfect for a family dinner or potluck.

Origin of Picadillo Cornbread Casserole

Picadillo is a classic Latin American and Spanish dish made with ground beef, tomatoes, olives, and warm spices. This version transforms it into a baked casserole, topped with moist, fluffy cornbread, giving it a sweet and savory contrast that makes every bite delicious.

What I Love About This Recipe

  • The spiced beef filling is rich and flavorful.
  • The cornbread topping adds a perfect balance of sweetness and texture.
  • It’s one-pan, easy to make, and perfect for meal prep.

Also Read : Greek Couscous Salad

Picadillo Cornbread Casserole
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Picadillo Cornbread Casserole

Recipe by RecipeWikkiCourse: Recipes
Servings

10

servings
Prep time

35

minutes
Cooking time

55

minutes
Calories

520

kcal

Ingredients

  • 1 lb ground beef

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 bell pepper, diced

  • 1 can (14.5 oz) diced tomatoes

  • ½ cup tomato sauce

  • ½ cup green olives, sliced

  • 1 tbsp capers (optional, for extra briny flavor)

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • ½ tsp chili powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ tsp dried oregano

  • ½ cup beef broth

Directions

  • In a skillet over medium heat, cook ground beef until browned.
  • Add onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.
  • Stir in diced tomatoes, tomato sauce, olives, capers, and spices.
  • Pour in beef broth, simmer for 10 minutes until thickened.
  • In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  • Add milk, egg, and melted butter, mix until combined.
  • Stir in cheese (if using).
  • Preheat oven to 375°F (190°C).
  • Spread the picadillo mixture evenly in a greased baking dish.
  • Pour the cornbread batter over the top, spreading it gently.
  • Bake:
  • Bake for 25-30 minutes, or until cornbread is golden brown and set.
  • Serve:
  • Let the casserole cool for 5 minutes, then scoop and serve warm.

Notes

  • For a spicy kick: Add ½ tsp cayenne pepper or diced jalapeños to the beef.
  • Make it cheesy: Sprinkle extra shredded cheese on top of the cornbread before baking.
  • Storage: Store leftovers in an airtight container for up to 3 days.
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Recipes

Lazy French Onion Soup

by Chef
written by Chef

A simplified yet flavorful take on the classic French onion soup, perfect for when you crave comfort food but don’t want to spend hours in the kitchen. This version delivers the same rich, caramelized onion goodness with minimal effort.

Origin of French Onion Soup

French onion soup dates back to at least the 17th century, originating in France as a humble dish made by slow-cooking onions and combining them with broth. Over time, it became a gourmet staple, famous for its deep flavors and cheesy, crusty topping.

What I Love About This Recipe

I love that this “lazy” version cuts down on cooking time without sacrificing the rich, sweet-savory depth of traditional French onion soup. The use of store-bought broth and a few clever shortcuts means you can have a restaurant-quality soup on the table in under an hour!

Also Read : Peach Whiskey Sour

Lazy French Onion Soup
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Lazy French Onion Soup

Recipe by RecipeWikki
Servings

6

servings
Prep time

15

minutes
Cooking time

2

hours 

10

minutes
Calories

556

kcal

Ingredients

  • 3 large yellow onions, thinly sliced

  • 3 tbsp butter

  • 1 tbsp olive oil

  • 1 tsp sugar

  • 1 tsp salt

  • ½ tsp black pepper

  • 2 cloves garlic, minced

  • ½ cup dry white wine (optional)

  • 4 cups beef broth (or vegetable broth for a vegetarian version)

  • 1 tbsp Worcestershire sauce

  • 1 tsp dried thyme (or 1 tbsp fresh thyme)

  • 1 baguette, sliced

  • 1 ½ cups shredded Gruyère or Swiss cheese

Directions

  • Heat butter and olive oil in a large pot over medium heat.
  • Add sliced onions, sugar, salt, and pepper, then cook, stirring occasionally, until softened and caramelized (about 20-25 minutes).
  • Stir in minced garlic and cook for 1 more minute.
  • Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  • Add beef broth, Worcestershire sauce, and thyme. Bring to a simmer and cook for another 10 minutes.
  • While the soup simmers, preheat the oven to 400°F (200°C).
  • Place baguette slices on a baking sheet and toast in the oven for about 5 minutes, until lightly crisp.
  • Ladle the soup into oven-safe bowls, place toasted baguette slices on top, and sprinkle generously with shredded cheese.
  • Broil for 3-4 minutes, or until the cheese is melted and bubbly.
  • Serve hot and enjoy!

Notes

  • Shortcut Tip: If you’re really short on time, caramelize the onions faster by adding a splash of balsamic vinegar.
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