I first saw this recipe on The Chew (I can’t believe it’s being canceled!). Clinton Kelly’s version, however, was made with cream and dumplings and although delicious (I tried that tantalizing method first), this tastes just as good and is way healthier. I stuffed it with even more veggies, and added rice for a starchy component. I promise, you won’t even miss the “good stuff.” It’s officially one of my family’s favorite soups.
Read MoreOne Pot Chicken with Sweet Potatoes and Coconut Milk
I saw this recipe on "The Chew" and my husband and I immediately started salivating (yes, we were randomly home at the same time watching "The Chew" - don't mock us!). I knew right away I'd be making this dish in the next couple of days. I made a few changes (and they were PERFECT, if I must say so myself) and this is now one of our new favorite dishes. If you'd like to make this a smidge more healthy, use chicken breasts instead of thighs.
Read MorePork Pot Roast with Chipotle Tomato Sauce
This dish is a little more work than a traditional slow cooker recipe because you have to sear the meat, blend the sauce and sauté the veggies before starting the slow-cooking process. BUT...it's worth the extra 30 minutes of prep because this pork roast falls apart and melts like butter in your mouth. A little spicy, a lot hot, this soup warms you from the inside out.
Read MoreGuinness Beef Stew with Cheddar Biscuits
I'm Italian and Jewish so there are a TON of foods from my culture and childhood that evoke culinary memories that make me salivate. My husband is Irish, however, so I wanted to cater to his culture for once and make some beef stew. I used the most Irish of Irish ingredients - Guinness - to form the base of one of the best soups I've ever had (Husband said it's THEEEE best stew he's ever had - so there's that). I happened to make this with cheddar dumplings, but without them, this is a gluten-free dish and it's everything right about Irish food.
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