French Onion is one of those classic flavors that you can taste and smell when someone mentions it. I love classic French Onion soup and I wanted to take the flavors from that scrumptious recipe and make it a hearty dish by adding in some juicy pork chops! This recipe is thick, saucy, and is certain to be a hit in your household.

This recipe makes for the most flavorful weeknight meal. I like serving these flavorful and tender pork chops alongside my Red Skin Mashed Potatoes or White Rice and Roasted Green Beans!

Step #2: Next, add in the onions and sauté for 5 minutes.

Step #4: While onions are cooking, in a small bowl combine the salt, pepper, dried thyme, and garlic powder and mix. Then, season both sides of the pork chops with the spice mixture and set aside.

Step #6: Next, remove the onions from the skillet, reduce the heat to medium, drizzle a little olive oil in the skillet if needed and cook the pork chops, about 3-4 minutes per side then transfer the pork chops to a plate.

Step #7: Add the onions back into the skillet and sprinkle the flour over the top. Stir in and cook for about one minute.

Step #8: Then, pour in the remaining cup of beef stock and bring the mixture to a boil.

Step #9: Once boiling, place pork chops back into to the pan and spoon some of the broth over the top of the pork chops.

Step #10: Then add a slice of provolone cheese to the top of each pork chop and a mound of shredded gruyere cheese on top of that.

Step #12 Plate a pork chop with a hefty spoonful of the French onion sauce and stock mixture over the top, serve and enjoy!

FAQs

Storage Information

You can store these French Onion Pork Chops in an airtight container in your fridge for 3-4 days. I would not recommend freezing this recipe.

To reheat you can do so on the stovetop over medium heat. I would add in a splash of water, beef broth or stock to add in some moisture. You can also reheat in the microwave until everything has warmed through.

More Delicious French Recipes

• French Pork Chops with Apple Cream Sauce
• French Apple Cake
• French Lentil Salad with Walnuts and Goat Cheese
• Chicken Paillard

You are going to love this twist on an everyday classic. This beef noodle soup is full of flavor. It’s hearty and is the perfect dish on a cold day or even when you are feeling under the weather just like my Santa Fe Soup!

Recipe Ingredients

Beef Roast – Also known as chuck roast, this cut of meat is delicious tender beef, perfect for this recipe.

Cream of Mushroom Soup – To add a creamy element into this delectable soup.

For a full list of ingredients and amounts see the recipe card below.

Step #1: Trim the fat from the roast and cut it into 1 inch cubes. Then lightly salt and pepper the beef.

Step #3: Once the oil is hot, add in the beef slices, and sear on all sides.

Step #4: Next, pour in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring the mixture to a boil then reduce to a simmer, cover, and cook for 1 hour.

Step #5: Then add in the mushroom soup, celery and carrots and cook uncovered for another 20 minutes.

Step #6: Next, add in the egg noodles and let it cook uncovered for another 5-10 minutes until the noodles are tender.

Step #7: Finally serve and enjoy!

Storage Information

You can store any leftover soup in an airtight container in your refrigerator for 2-3 days. Since this recipe uses egg noodles, I would not recommend freezing this dish.

To reheat you can do so on your stovetop over medium-high heat, or in your microwave until everything has warmed through. When reheating since the egg noodles will have soaked up a lot of the liquid you can add in additional water or beef broth to make the leftovers more like a soup and less like a pasta.

This is a delicious vegetarian soup packed with flavor. Other vegetarian soup recipes to check out are my Vegetarian Cabbage Roll Soup, Creamy Enchilada Crockpot Vegetarian Chili, and Vegan Indian Sweet Potato Soup!

Minestrone Soup is a classic Italian soup and truly a staple in Italian cuisine. It’s a thick and hearty soup that fills the soul. What I love about this soup is that it’s primarily a vegetable soup, but it also has small pasta. Because let’s be honest, pasta makes everything better. Plus, it’s a very versatile recipe. You can enjoy it as a lighter meal or have it as a starter before a main course.

Reasons to Love This Italian Soup

• I love that this soup is a hearty blend of vegetables and pasta, offering a nutritious and satisfying meal.
• This Minestrone Italian soup freezes well, allowing for easy meal prep and future enjoyment.
• This soup is comforting and ideal for cold days, offering warmth and coziness.

Recipe Ingredients

• Diced Tomatoes: Their tangy and slightly sweet flavor adds depth, while their juicy texture.
• Cannellini Beans: These beans bring a creamy texture and mild, nutty flavor.
• Vegetable Broth: The broth offers a subtle, savory depth.

See the recipe card for full information on ingredients and quantities.

Variations

Vegan

To make this recipe vegan, simply skip the Parmesan cheese or use vegan cheese for garnish, and you’re good to go!

Gluten-Free

To make this recipe gluten-free, you can use gluten-free pasta or even omit the pasta if you prefer, and you are all set!

Kale vs Spinach

In this soup, you can use either kale or spinach, or even both if that’s what you prefer. I personally prefer kale in this dish because, although it still wilts, it holds up longer than spinach does, so it adds a bit more body and texture to the dish.

Pasta

You can use any pasta you want in this dish. If you are not wanting to use ditalini or if it’s tougher to find, I would recommend a smaller shelled pasta so that it doesn’t overpower the dish.

Beans

For this recipe, I use cannellini beans, otherwise known as white kidney beans. However, I have also seen red kidney beans used in Minestrone soup. You can use either, or again, both if that is what you prefer. I like cannellini beans best because they give a thick and almost nutty flavor to the dish.

Step #1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is heated, add the onion, carrots, and celery to the pot. Cook for 3 minutes, stirring occasionally. Then, add the garlic and cook for 30 seconds.

Step #2: Next, add the tomato paste, oregano, and thyme to the pot and cook for 1 minute.

Step #3: Then, add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.

Step #4: After that, add the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.

Step #6: Finally, serve and garnish with Parmesan cheese. Enjoy!

Expert Tip

For a richer flavor, sauté the onions, carrots, and celery in olive oil until they are slightly caramelized before adding other ingredients. This step deepens the overall flavor of this authentic Italian Minestrone soup recipe.

Storage Info

Store this Minestrone Soup in an airtight container in the refrigerator, where it will stay good for up to 1 week. To freeze, store it in a freezer-safe container for up to 1 month.

For reheating, gently warm the soup over medium heat, stirring occasionally. If the soup has thickened in the fridge, add a little water or broth to reach your desired consistency. Reheat the pasta separately in boiling water for just a minute or two, then combine it with the heated soup to serve.

Frequently Asked Questions

More Soups That Will Warm Your Soul

• Indian Mulligatawny Soup
• African Peanut Soup
• Santa Fe Soup
• Easy Tuscan Bean Soup
• Mexican Pinto Bean Soup
• Thai Sweet Potato Soup

I’m certain that if you follow me, you know of my love for Thai food. Well, when I first had this dish, I knew I had to create my own recipe for it. One thing I love about this dish is that it is 100% vegan! Plant-based dishes packed with flavor are my jam, and this recipe is no exception.

If you love all things Thai, then you should also check out some of my other favorite Thai dishes, like my Thai Style Papaya Salad Rolls, 20 Minute Spicy Panang Peanut Noodles, and Thai Cashew Chicken.

What is the Difference Between Red Curry and Yellow Curry?

Red curry and yellow curry differ in their ingredients and flavors. Red curry, made with red curry paste and ingredients like red chilies and lemongrass, offers a bold and spicy taste. It typically includes robust additions like bamboo shoots and basil.

On the other hand, yellow curry is made with yellow curry paste featuring turmeric and cumin. It is milder and sweeter, often containing potatoes and onions, and has a creamy texture from coconut milk. The turmeric gives it a distinctive color and a slightly earthy flavor, making it less spicy than red curry.

Reasons to Love This Vegan Curry

• The combination of coconut milk, red curry paste, and fresh herbs creates a uniquely rich and aromatic taste.
• I love that this curry is loaded with a variety of vegetables, it’s packed with vitamins, minerals, and fiber.
• Simple to prepare, this Vegan Thai Red Curry is ideal for a quick dinner, requiring minimal cooking time.

Recipe Ingredients

• Thai Red Curry Paste: Packed with spices and herbs, this paste imparts a robust and spicy flavor.
• Coconut Milk: Creamy and rich, coconut milk balances the heat from the curry paste. It also adds a silky texture and sweet, nutty flavor.
• Lime Juice: Adds a zesty freshness that cuts through the creaminess of this curry.

See the recipe card for full information on ingredients and quantities.

Variations

• Garnish Options: Fresh herbs like cilantro or Thai basil can add a burst of freshness, while thinly sliced green onions provide a mild crunch and a pop of color. For those who enjoy a bit of heat, slices of fresh red chili or a sprinkle of red pepper flakes can be great additions.
• Alternate Leafy Greens: Swap kale with spinach for a milder taste and quicker cooking time. Spinach wilts faster and integrates smoothly.

Step #2: In a large skillet, add your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.

Step #3: Then, add in the ginger and garlic and cook for about 2 minutes.

Step #4: Add in the bell peppers and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes.

Step #5: Next, add in the Thai Curry paste and cook for another 2 minutes.

Step #6: After that, add in the coconut milk, water, kale, and brown sugar and stir to combine.

Step #7: Bring the mixture to a simmer and cook until the vegetables have softened to your liking.

Step #10: Add garnishes as desired and enjoy!

Expert Tips

• Choose the Right Coconut Milk: Opt for full-fat coconut milk for a richer, creamier texture in your Thai Red Curry. It makes a significant difference in flavor and consistency.
• Adjust the Heat: Depending on your tolerance for spiciness, you can adjust the amount of Thai Red Curry Paste. Start with less and add more as needed to find your perfect heat level.
• Seasoning Timing: Add lime juice and adjust salt at the end of cooking. This prevents the lime juice from becoming bitter and helps better integrate the flavors.

Frequently Asked Questions

Storage Info

Store Thai Red Curry in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 3 months; however, the vegetables may become slightly mushy upon thawing.

Reheat the curry on the stove over medium heat until hot throughout, stirring occasionally. If the curry seems too thick after refrigeration or freezing, add a little water or coconut milk while reheating to restore its creamy texture. It’s best not to microwave as this can affect the texture and flavor.

More Curry Recipes That You’ll Love

• Easy Homemade Red Curry Paste
• Quick Fall Vegetable Curry
• Indonesian Chicken Curry
• Cashew Chicken Curry
• Slurpy Thai Curry Noodles with Chicken and Pineapple
• Slow Cooker Chicken Curry

Finding a recipe that will feed a large group can be a tough task, but with this Santa Fe Soup, it has never been easier! One ingredient that really makes this a Santa Fe Soup compared to other similar soups is the Shoepeg Corn used in the dish! Before this recipe, I had not known about Shoepeg Corn. It has this sweet crisp flavor and is the perfect addition to this dish!

I love a good soup that is full of flavor like this one and you will too! If you are looking for other hearty soups, I recommend my Creamy Enchilada Crockpot Vegetarian Chili, or Easy Tuscan Bean Soup.

Why We Love This Recipe

• Santa Fe Soup bursts with a blend of spices, vegetables, and proteins.
• Its rich, hearty texture makes it a comforting meal, perfect for chilly days.
• This soup is incredibly simple to prepare, making it a go-to choice for busy weeknights or effortless meal prepping.
• It’s highly adaptable to dietary preferences.
• Santa Fe Soup tastes even better the next day, as the flavors deepen and meld.

Recipe Ingredients

• Ground Beef: It provides a rich, meaty base that adds depth and protein to the soup.
• Beans (Pinto, Black, and Kidney Beans): These are key for texture and heartiness.
• Corn (Shoepeg or Sweet White Corn): Adds a sweet crunch and balances the savory elements.
• Rotel (Canned Tomatoes with Green Chilies): Offers a blend of acidity and mild heat.
• Taco Seasoning and Ranch Dressing Mix: These seasoning packets create a unique flavor combination.

See the recipe card for full information on ingredients and quantities.

Variations

• Vegetarian Twist: Replace ground beef with quinoa or extra beans for a protein-rich, meat-free version.
• Poultry Variation: Swap the ground beef for ground turkey or diced chicken breasts or thighs for a lighter, poultry-based soup.
• Spicy Kick: Add jalapeños or increase the green chilis for those who prefer a spicier flavor profile.
• Creamy Texture: Stir in some cream or sour cream towards the end of cooking for a richer, creamier soup.
• Hearty Grain Addition: Mix in cooked rice to add a wholesome, grainy texture, making the soup even more filling.

Step #1: In a large skillet, add the ground beef, onion, cumin, salt, and pepper. Cook until the beef is browned. Then, remove the grease.

Step #2: Move the beef mixture to a large pot on the stove and add in the beans (do not drain or rinse any of the beans), chilis, Rotel, corn (drain, but do not rinse the corn), seasonings, and water.

Step #3: Bring the pot to a boil, then reduce the heat and simmer for 20 minutes.

Step #4: After simmering, serve and garnish each serving as desired with lime juice, cheese, and avocado slices. Enjoy!

Expert Tips

• Brown Beef Thoroughly: Ensure the ground beef is well-browned for a richer flavor. This also helps render out more fat, allowing you to drain it for a less greasy soup.
• Simmer Slowly: Let the soup simmer gently. Rushing this process can affect the texture and flavor integration of the ingredients.
• Fresh Garnishes: Use fresh lime, cheese, and avocado for garnishes. They add a fresh contrast to the rich, simmered flavors of the soup. Consider adding some crumbled tortilla chips on top as a crunchy garnish.

Frequently Asked Questions

Storage Info

To store Santa Fe Soup, cool it to room temperature, then transfer it to an airtight container. In the fridge, it stays fresh for 3-4 days. For longer storage, freeze it in bags or containers, leaving space for expansion, for up to 2-3 months. Thaw overnight in the fridge or reheat from frozen. For reheating, warm it on the stove over medium heat, stirring occasionally, or use the microwave, heating in intervals and stirring. Ensure it reaches 165°F (74°C) when reheated. If it is too thick, add water or broth to adjust consistency. Avoid frequent reheating to maintain flavor and quality.

More Delicious Recipes That You Will Love

• Cheesy Mexican Cornbread
• Beer-Battered Mexican Hushpuppies
• Cheesy Colombian Corn Cakes (Arepas)
• Rustic Thai Beef Soup
• Vegan Indian Sweet Potato Soup

You might be wondering, what is Arroz Con Pollo? The translation from Spanish to English is simple: it’s Chicken and Rice. Although the translation may be plain, this dish is anything but plain. Many delicious spices get absorbed into the chicken and rice by cooking right in your Instant Pot!

Cooking this dish in a pressure cooker makes it a cinch to make! Just throw everything in and let it do all the work for you. It’s a perfect recipe for a busy week when you still want a delicious meal on the dinner table. If you are looking for an Instant Pot, I highly recommend this from Amazon. Looking for more delicious one-pot meals packed with flavor? Then try our One Pot Lentil Dahl and Rice, Quick and Easy Chicken Biryani, or One Pot Spicy Southern Sausage and Rice!

Reasons to Love Arroz Con Pollo

• Arroz Con Pollo in an Instant Pot is incredibly fast to prepare and perfect for busy lifestyles.
• I love that everything cooks in one pot, making cleanup a breeze.
• Arroz Con Pollo Mexican is a versatile dish. It’s easily adaptable with different spices or vegetables.

Recipe Ingredients

• Onions, Bell Peppers, and Celery: These vegetables form the aromatic base and contribute depth and richness.
• Chicken Broth: Used for cooking the rice, it infuses the dish with more flavor than water.
• Diced Tomatoes: They add a slight tang and richness, complementing the other ingredients.

See the recipe card for full information on ingredients and quantities.

Variations

• Chicken Thighs Instead of Breasts: Use boneless, skinless chicken thighs for a juicier, more flavorful.
• Vegetable Broth for Chicken Broth: Substitute chicken broth with vegetable broth for a slightly different flavor while keeping the savory essence intact.

Step #2: When the oil is hot, add the chicken to the inner pot and cook until browned, about 5 minutes. Transfer the chicken to a bowl and set aside, but leave the liquid in the Instant Pot. Deglaze as needed with a tablespoon of broth.

Step #3: Add the onions, bell peppers, celery, and garlic to the Instant Pot and stir until the onion is translucent, about 7 minutes. The liquid released from the vegetables should be enough to deglaze the Instant Pot, but if it’s not, then add a tablespoon or more of broth to deglaze.

Step #5: Add the cumin, oregano, turmeric, cayenne pepper, paprika, white pepper, black pepper, and salt to the Instant Pot. Stir for about 30 seconds to mix the spices well with the vegetables. While you are stirring, make sure that none of the vegetables are stuck to the inner pot, and deglaze as needed.

Step #6: Add the chicken broth, bay leaves, reserved chicken, and cilantro stems to the Instant Pot and stir well.

Step #7: Add the tomatoes, including the liquid that comes in the can, to the Instant Pot and spread them out with a spatula, but do not stir them into the mixture; just leave them on top.

Step #8: Add the rice to the Instant Pot and gently push down with a spatula until the rice is immersed in the liquid, but do not stir the rice into the mixture.

Step #12: Open the Instant Pot and add in the peas and cilantro leaves.

Step #13: Lightly stir the Arroz con Pollo and remove the bay leaves.

Step #15: Serve and garnish with cilantro leaves and hot sauce if desired.

Expert Tips

Prep Everything Before Starting: Given that the cooking process involves several steps in quick succession, having all your ingredients prepped and ready to go will make the process smoother and ensure you don’t accidentally skip a step.

Browning the Chicken: When browning the chicken, ensure it’s done in batches if necessary to avoid overcrowding the pot. Overcrowding can lead to steaming instead of browning, which means you’ll miss out on the depth of flavor that comes from that caramelization.

Deglazing the Pot: After browning the chicken and sautéing the vegetables, make sure to deglaze the pot properly with a bit of broth. This step is crucial to prevent a “Burn” warning on your Instant Pot. It also ensures that all the flavorful bits stuck to the bottom of the pot are incorporated into your dish.

Frequently Asked Questions

Storage Info

Store Arroz Con Pollo in an airtight container in the refrigerator, where it will stay good for up to four days. To freeze it, place it in freezer-safe containers or bags, and it will be good for up to three months.

To reheat, thaw it in the refrigerator if frozen, then warm it in the microwave or on the stovetop, adding a bit of broth or water to moisten the rice.

More Delicious Recipes That You Will Love

• Puerto Rican Chicken Stew
• Pan con Tomate
• Easy Homemade Corn Tortillas
• 5 Minute Creamy Coconut Oatmeal with Macadamia Nut
• Tex Mex Dutch Baby

The first time I had this dish, I was blown away because it was packed with flavor! After that, I knew I had to create a recipe for it. I had friends and family over for dinner when putting this recipe for Chicken Florentine together, and it was a rave! Everyone loved it!

When my people come over to my house for recipe taste testing, they know to be honest (sometimes almost too honest), but I appreciate it so that I can give you all the best of the best when it comes to recipes. I was floored to hear that everyone enjoyed this, which is why I know it will be a crowd favorite for you and your loved ones.

Also, check out my other pasta recipes that incorporate a protein such as Linguine Puttanesca, Easy Chicken Cacciatore Pasta, or Ultimate Vegan Bolognese.

What is Chicken Florentine?

Florentine dishes originated in France after Catherine de ’Medici moved from Florence to Paris to marry King Henry II in the 1500s. When she moved, Catherine brought her Florentine cooks, and the “à la Florentine” style was created.

The term “Florentine” refers to a style of cooking, which traditionally includes spinach. In this dish, the chicken is typically seasoned, pan-fried, and then simmered in a creamy sauce made with garlic, herbs, and often Parmesan cheese.

Reasons to Love this Chicken Recipe

• This creamy Chicken Florentine is rich in a creamy sauce, making it incredibly indulgent and satisfying.
• It’s relatively easy to prepare, making it ideal for both weeknights and special occasions.
• Florentine Chicken is comforting, especially when served warm with its smooth, creamy texture.

Recipe Ingredients

Ingredients for the chicken.

Ingredients for the creamy spinach sauce.

Variations

• Gluten-Free: Potatoes would be a great starch to serve with this dish, and if you substitute gluten-free flour for the chicken coating, you are good to go!
• Vegetarian: If you are looking for a vegetarian option, I would substitute the chicken for tofu. Additionally, after cooking the tofu, I would remove it from the dish, make the sauce, and then add in the tofu at the end so it still holds that outer crisp and doesn’t get too soggy.

Step #1: Slice the chicken breasts in half to make two thin slices. Cover with plastic and pound to a thin and even thickness. Pat dry.

Step #2: Combine the flour and spices for the chicken in a shallow dish. Coat each piece of chicken in this mixture, shake off the excess, and place on a dry surface.

Step #3: Add 2 tablespoons of butter and the oil to a large pan over medium heat. Once the skillet is hot, add the chicken and cook for 5 minutes or until golden brown. Add additional tablespoons of butter one at a time if the skillet becomes dry while cooking the chicken.

Step #4: If needed, add another tablespoon of butter. Once melted, add the tomatoes, shallots, garlic, and red pepper flakes and cook for 2 minutes.

Reduce to low heat and stir in the heavy cream. Mix the chicken broth and the cornstarch and then add the mixture to your skillet.

Step #5: Add in all of the sauce seasonings and bring the sauce to a simmer while scraping the bottom for any brown bits. Simmer until the sauce has thickened, about 5 minutes.

Step #6: Once thickened, reduce heat to medium-low and stir in the Parmesan cheese, and cook until melted, about 2 minutes. Add in the spinach and cook for 1-2 minutes.

Step #7: Finally, serve over your favorite starch and enjoy!

Starches for Chicken Florentine

When you create this recipe, you will see the large amount of flavorful sauce that goes along with the chicken, which is why it is served over a starch so that the starch will soak up all of that flavor to make the perfect dish!

• Pasta: Chicken Florentine Pasta is the traditional way to serve this dish.

• Rice: This is one of my favorite ways to make it, and if you struggle with cooking rice, check out my recipe How to Cook the Perfect White Rice.
• Potatoes: Another classic starch that would pair well with this recipe, and also a great gluten-free option!
• Substitute Starch: If you are wanting a low-carb Chicken Florentine recipe, this dish would be delicious over a bed of zoodles, spaghetti squash, or any other substitute starch you prefer. This is because the sauce will soak into your base with all of the flavors, and you won’t even notice you are missing those carbs.

Expert Tips

• Managing Excess Flour: When coating the chicken in flour, ensure any excess is thoroughly shaken off before frying. Excess flour can burn easily in the pan, creating a bitter flavor and ruining the smooth texture of the sauce. This will help achieve a crisp, clean crust on the chicken.
• Deglazing for Flavor: After cooking the chicken and before adding the tomatoes and aromatics, deglaze the pan with a small amount of chicken broth. This step helps lift the flavorful brown bits off the bottom of the pan, enriching the overall flavor of the sauce.

Frequently Asked Questions

Storage Info

Store Chicken Florentine leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months; however, be aware that the cream sauce may separate slightly when thawed.

Reheat it in a pan over low heat, stirring gently until heated through. If frozen, thaw it in the refrigerator overnight before reheating. To prevent the sauce from becoming too thick upon reheating, you may need to add a little broth or water to adjust the consistency.

More Chicken Recipes That You’ll Love

• Tuscan Chicken Skillet
• Baked Greek Chicken
• Moroccan Sheet Pan Chicken
• Mushroom and Swiss Chicken
• Thai Ginger Chicken Stir Fry
• Spicy Thai Chicken Soup