MorimaDz

This Chicken Florentine recipe has perfectly seared chicken in a thick and creamy spinach sauce. Serve it with pasta, rice, or with a simple green salad. Add a splash of lemon and a sprinkle of parsley for added flavor and color!

Ingredients:

• 4 boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 2 Tablespoons Butter

Chicken Dredge:

• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons Italian Seasoning
• ½ cup flour
• ¼ cup Parmesan cheese, finely shredded
• 1 teaspoon garlic powder

Florentine Sauce:

• 4 cloves garlic, minced
• 1 ½ cups white wine, or chicken broth
• 1 cup half and half
• 1/3 cup softened cream cheese
• 3 cups fresh spinach
• 1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
• Fresh parsley, to garnish

Instructions

• Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about 1/2-inch thick and of equal thickness throughout. Pat dry.
• Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tap off any excess.

• Melt the butter and olive oil in a skillet over medium-high heat.
• Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside on a plate once cooked, it’s done when the internal temperature reaches 165 degrees.
• Decrease heat to medium and add the garlic. Cook for 1 minute.
• Add the white wine and deglaze the pan by running a silicone spatula on the bottom to scrape up the brown bits from the pan. This gives the sauce plenty of flavor. Increase heat slightly and allow it to gently bubble until the liquid is reduced by half, about 5 minutes.

• Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
• Stir in the softened cream cheese until smooth and combined.
• Add spinach until it’s soft and wilted. Add lemon juice if desired.
• Return the chicken & any drippings back to the pan. Cover to heat through. Sprinkle with parsley and serve!

Notes

10 oz. frozen spinach may be used instead of fresh. Thaw it out and squeeze out excess liquid prior to using.

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Pro Tips:

• Pound the chicken flat for even cooking. Chicken breasts plump up when they cook because their proteins gel, causing them to plump up. Thin cutlets also cook more quickly and are much more appetizing.
• Let the chicken sit out while you prepare the other ingredients, placing cold chicken in the skillet cools down the olive oil/butter and can cause uneven cooking.
• Keep the chicken undisturbed while it cooks to maintain the golden crust that forms. The chicken will release from the pan when it’s done searing, using force will cause it to tear.
• A combination of butter and olive oil is best. The butter gives the chicken a golden color, the olive oil mitigates burning due to it’s higher smoke count. (If the pan gets too hot while the chicken is searing, decrease the heat to medium.)
• Mushrooms, capers, cherry tomatoes, and sun-dried tomatoes make nice additions to this meal.
• The cream cheese can be omitted, I’ve made it without it before. It does thicken it a bit and adds additional flavor and creaminess.

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The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe

One-pan balsamic chicken is such a flavorful weeknight dinner. Made with simple ingredients and easy steps!

Ingredients :

Sauce

• 1/3 cup balsamic vinegar
• 2 Tbsp. honey
• 2 Tbsp. oil, such as avocado or olive oil
• 2 garlic cloves, minced
• 1 tsp. Italian seasoning
• 1 Tbsp. Dijon mustard

Tomato Mozzarella

• 8 oz. grape tomatoes, halved
• 8 oz. fresh mozzarella balls (ciliegine or pearls)
• 2 Tbsp. finely chopped fresh basil

Chicken

• 2 lb. boneless, skinless, chicken breasts, pounded to even thickness
• 2 Tbsp. avocado oil or other high-heat oil
• Kosher salt and fresh black pepper

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Instructions

1. In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
2. In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
3. Preheat oven to 400 degrees F.
4. Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. 
5. Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
6. Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving.

This Jamaican Curry Shrimp is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It’s a quick and easy curry recipe that’s perfect any day of the week.

Ingredients

• 1 lb jumbo shrimp peeled and deveined
• 2.5 Tablespoons Jamaican curry powder separated
• 1 teaspoon all-purpose seasoning
• 2 Tablespoons olive oil
• 1 medium yellow onion sliced
• 1 medium red bell pepper sliced
• 1 medium green bell pepper sliced
• 1 scotch bonnet pepper seeds removed and sliced (optional)
• 3 cloves garlic chopped
• 13.5 oz can of unsweetened coconut milk
• ½ Tablespoon ketchup
• 4 sprigs of thyme or ½ tsp dried thyme
• Salt and pepper

Instructions

• Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.

• Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
• Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.

• Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
• Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.

Notes

• This curry creates a rich and delicious sauce because I use a whole can of coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
• I use Blue Mountain Jamaican curry powder for this recipe.
• Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
• This dish is delicious served over white rice.
• If you’re not a fan of spice, omit the scotch bonnet pepper.

INGREDIENTS:

For the Shrimp Stock (optional – see notes)

• Shells from at least 1 pound of shrimp
• ½ medium onion – roughly chopped
• 2 cloves garlic – smashed
• 3 large bay leaves
• 5 cups water

For the Herb Blend

• 1 cup fresh parsley – chopped
• ⅓ cup fresh lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic – minced

For the Paella

• 4 cups homemade shrimp stock – (or low-sodium chicken broth or store-bought clam juice or seafood stock)
• 2 cups low-sodium chicken broth
• 1 cup dry white wine – (or additional shrimp or chicken stock)
• 1 teaspoon saffron threads – (approximately 1 gram)
• 2 tablespoon olive oil
• 2 links (approx. 7 ounces) Spanish chorizo – cut into 1/2-inch slices
• 1 pound jumbo shrimp – peeled and deveined
• 1 large onion – finely diced
• 2 red bell peppers – finely diced
• 5 cloves garlic – minced
• 1 teaspoon salt
• 1 cup diced tomatoes – (canned or fresh)
• 1 teaspoon sweet paprika
• 3 cups uncooked Paella rice – (bomba rice, Valencia rice, Calasparra rice)
• 1 cup frozen green peas
• 1 pound calamari – thawed
• 1 pound mussels – scrubbed
• 1 pound short-neck clams
• lemon wedges – for serving

INSTRUCTIONS 

• To make homemade shrimp stock: this step is optional but absolutely worth it (especially if you purchased shrimp with the shells and tails left on).
• Start by thawing the shrimp (if frozen). Remove shells and tails (or leave tails on – up to you). Transfer the shrimp to a large bowl and set aside in the refrigerator until ready to use. Meanwhile, add the shells to a large pot. Add the roughly chopped onion, smashed garlic, and bay leaves. Fill with at least 4-5 cups of water.
• Bring to a boil over high heat before reducing to low heat. Cover and simmer for 45-60 minutes. Strain the broth through a fine-mesh strainer into a separate pot or container. Measure out the desired amount (I used 4 cups).
• Prepare the herb blend by combining the chopped parsley, fresh lemon juice, olive oil, and garlic in a small bowl. Mix to combine and set aside.
• Combine your stock. Once your homemade shrimp stock has been strained and measured, transfer the desired amount (in my case, I used 4 cups) to a medium stockpot with 2 cups chicken broth and 1 cup white wine (you need 7 cups of liquid total). Bring to a gentle simmer over medium heat. Add the saffron, mix well to combine, and reduce heat to low. Cover and gently simmer until needed.

• Peel and devein the shrimp (if you haven’t done so already), leaving the tails on, or removing them (up to you). Set aside, you’ll need them in a sec.
• Heat 1 tablespoon of olive oil in a large paella pan over medium-high heat. Add the sliced sausage and cook for 2-3 minutes, stirring as needed (see notes). Remove from pan to a clean plate. Set aside.
• Add the shrimp to the pan (add additional olive oil, if needed). Cook shrimp for 1-2 minutes on each side, or until nearly cooked. Remove from the pan to a clean plate. Set aside.
• Reduce heat to medium. Add one more tablespoon of olive oil and add the onions and bell pepper. Mix thoroughly to combine. Cook, stirring often, for 10-15 minutes. Add the salt and garlic, cook for an additional minute before adding the diced tomatoes, sweet paprika, and thawed (and drained) calamari. Cook, stirring often, for an additional 3-5 minutes.
• Add the dry rice to the pan and mix thoroughly with the aromatics. Allow the rice to toast for 1-2 minutes, stirring occasionally.
• Add the herb mixture, thawed peas, sausage, and slowly add the broth. Mix thoroughly to combine and stir the rice often. Bring to a boil, then reduce heat to medium-low heat. Stir for approximately 5 minutes then stop stirring for the remainder of the cooking time.
• Cook, uncovered for 15 minutes.
• Nestle the clams, mussels, and shrimp into the rice mixture. Cook for 5-10 minutes, or until shells open (discard any unopened shells). Rotate the pan every few minutes to ensure even cooking.
• Remove from heat, drizzle with fresh lemon juice, and cover with a towel. Allow paella to rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges, if desired.

These individual serving Mini BBQ Bacon-Cheddar Meatloaf Recipe – smoky barbecue glazed meatloaves packed full of cheesy bacon deliciousness. Made in half the time perfect for a meal any day of the week.

INGREDIENTS:

• 2 pounds lean ground beef
• ▢6 ounces chili sauce
• ▢4 slices thick bacon, cooked and crumbled
• ▢1 ½ cups shredded sharp cheddar or cheddar blend cheese
• ▢½ cups panko breadcrumbs
• ▢2 large eggs, beaten
• ▢1 teaspoon onion powder
• ▢1 teaspoon seasoned salt
• ▢1 tp granulated garlic
• ▢2 tablespoon Worcestershire sauce
• ▢1 teaspoon yellow mustard
• ▢½ cup prepared BBQ sauce

INSTRUCTIONS 

• Preheat oven to 425 degrees.
• Cook and crumble bacon.
• In a mixing bowl, mix together all meatloaf ingredients except the BBQ sauce.
• Divide the mixture into 8 round loaves. Press a small depression into the middle of the meatloaves.
• Brush BBQ sauce on top of the meatloaves.
• Bake for 25 minutes. Turn on broiler and brown the BBQ sauce for 2 to 5 minutes.
• Let rest 5 minutes before serving.

El Pollo Loco Chicken marinated in citrus and pineapple juice overnight for the PERFECT El Pollo Loco copycat recipe! 

Ingredients:

• 1 tablespoon white vinegar
• ▢2 cloves garlic minced
• ▢1/2 teaspoon Kosher salt
• ▢1/2 teaspoon dried oregano
• ▢1/4 teaspoon ground pepper
• ▢1/4 jalapeno seeded and minced very finely
• ▢1 cup pineapple juice
• ▢2 tablespoons lime juice
• ▢1 tablespoon canola oil
• ▢8 chicken thighs bone in and skin on

Instructions

• Mix up all the ingredients except for the chicken into a large bowl.
• Whisk well then reserve ¼ cup of the marinade in a small tupperware.
• Add the chicken to the bowl and cover with plastic wrap.
• Marinade overnight.
• Preheat your oven to 425 degrees.
• In a cast iron grill pan add the chicken skin side up.
• Cook in the oven for 25 minutes.
• Using potholders, add the pan to the stovetop on medium high heat.
• Spray some foil with canola oil spray and put sprayed side down over the top of the chicken.
• Press onto the meat with either a bacon press, a foil wrapped brick or a second heavy pan (I used my normal cast iron skillet on top of the chicken.
• Spoon half the reserved marinade over the chicken while it cooks.
• Cook for another 3 min then remove the bacon press/brick, flip chicken (add some more marinade) and cook a final three minutes before serving.

Peruvian Chicken with Creamy Green Sauce is packed with flavor and the perfect way to add some international flair to your next barbecue.

Ingredients

Chicken:

• 2 pounds chicken thighs (boneless, skinless)
• 5 cloves garlic (peeled)
• 1/3 cup soy sauce
• 2 Tablespoons lime juice
• 1 Tablespoon extra virgin olive oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Black pepper

Green Sauce:

• 3 jalapeños (seeded, ribs removed and roughly chopped)
• 1 cup fresh cilantro leaves
• 2 green onions (chopped (green parts only) )
• 2 cloves garlic (peeled)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 Tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons extra virgin olive oil

Instructions

Chicken:

• Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
• Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.

Green Sauce:

• Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.

Grill chicken:

• Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.

OR – In oven:

• Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)

Nutrition

Calories: 731kcal | Carbohydrates: 5g | Protein: 39g | Fat: 60g | Saturated Fat: 12g | Cholesterol: 155mg | Sodium: 1691mg | Potassium: 509mg | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 21.6mg | Calcium: 60mg | Iron: 3.1mg

Cuban Mojo Chicken is tender and juicy, every bite having a complex flavor of herbs, citrus, and spices. The citrus caramelizing on the grill makes the skin crispy while keeping the meat mouthwateringly delicious,

Ingredients

• 1 Orange zest and juice
• 3 Limes zest and juice
• 1/4 Cup Fresh Oregano Chopped
• 1 Cup Cilantro Chopped
• 6 Cloves Garlic Crushed and Chopped
• 1/4 Cup Olive Oil
• 1 Teaspoon Salt
• 1 Teaspoon Red Pepper Flakes
• 1 Tablespoon Ground Cumin
• 3-4 Pounds Chicken

Instructions

• Combine all the marinade ingredients in a blender and process until smooth
• For a whole chicken, place chicken breast-side down, with the legs towards you. For individual pieces, skip to step #8
• Using kitchen scissors or shears cut along either side of the backbone to remove it, save the backbone for stock
• Break the wishbone with your knife
• Turn the bird breast side up and just press down with the palm of your hand to make it lay flat.
• Make a shallow incision at the joint between the drumstick and thighs
• Make a shallow incision at the joint between the wings and breast
• Place the chicken in a large bowl and pour on the marinade, ensure your cover the chicken completely. Marinate at least one hour and up to 24 hours.
• Pile the charcoal on one side of the grill, you don’t want the chicken to be directly over the flames.
• Place the chicken skin side up on the grill with the legs closest to the flames, but again, not over the flames
• Cover the grill and roast the chicken for 30-45 minutes, until and an instant-read thermometer inserted into the thickest part of the thigh and the breast, reads 165F
• Wrap in foil, let rest for 10-15 minutes

PROCESS, for Oven Roasting

• Preheat oven to 375F
• Place chicken in a roasting pan, (line the pan with aluminum foil for easy clean up)
• Roast for 40 minutes, rotating pan halfway through
• Continue to rotate every 10 minutes, until an instant-read thermometer reads 165F in the thickest part of the thigh and the breast, but not touching a bone.
• Remove from the oven once it reaches 165F, brush lightly with olive oil, cover with foil and let rest for 10-15 minutes.

Cajun Chicken Orzo – this one-pot chicken breast recipe is packed with flavor and easy to prepare. Deliciously creamy and comforting and one of my favorite midweek meals.

Ingredients

• ▢3 chicken breasts , cut into small strips
• ▢2 tbsp Cajun seasoning
• ▢1 tsp salt
• ▢1 tbsp olive oil
• ▢½ tbsp butter
• ▢1 onion , finely diced
• ▢2 garlic cloves , minced
• ▢2 tbsp chopped sun-dried tomatoes
• ▢1 tbsp tomato paste (tomato purée)
• ▢1 cup (200g) Orzo pasta
• ▢1 cup (240ml) chicken broth or stock made with a stock cube
• ▢1 cup (30g) shredded spinach
• ▢1/4 cup (60ml) heavy cream (double cream)
• ▢3 tbsp grated parmesan cheese , plus extra to serve

Instructions

• Combine the chicken, Cajun seasoning and salt. Heat the butter and oil in a large pan (a Chef’s pan with a lid is ideal) and pan fry the chicken until it starts to color.

• Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.
• Stir in the orzo, cook for a minute or so then add the chicken broth. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry.

• Uncover the pan and test the orzo – it should be almost tender but with a little bite to it. Stir in the shredded spinach so that it wilts.
• Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent creamy dish. Check the seasoning and serve with extra Parmesan cheese.

Notes

This creamy Cajun chicken orzo tastes best as soon as cool enough to devour! Leftovers will keep for a couple of days in the fridge. To reheat, add a splash of water or broth and bring to a simmer in a saucepan. Alternatively reheat in a microwave until piping hot, stirring halfway through.

Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken ever.

Ingredients:

• 6 chicken thighs bone-in and skin-on
• ▢1/2 cup soy sauce
• ▢1/2 cup white vinegar
• ▢4 cloves garlic crushed
• ▢1 tablespoon black peppercorns
• ▢4 bay leaves

Instructions

• Add all the ingredients together in a large bowl and marinade for 4 hours.

• Heat oven to 375 degrees, add the chicken skin side down to a large dutch oven along with the sauce and bake, covered, for 30 minutes.
• Uncover, turn the chicken over and glaze with the sauce and cook, uncovered, for an additional 30 min until the chicken is browned and the sauce is reduced.

Nutrition

Calories: 270kcal | Carbohydrates: 3g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 1168mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.7mg | Calcium: 24mg | Iron: 1.4mg