Only One Recipe

Author: John Dough

  • Classic American Philly Cheesesteak

    Classic American Philly Cheesesteak

    Are you craving a juicy, savory sandwich that’s both filling and easy to make? Look no further than the classic American Philly Cheesesteak. This mouthwatering sandwich, originated from Philadelphia, Pennsylvania, features thinly sliced steak, melty cheese, and caramelized onions, all packed into a fresh hoagie roll. In this recipe, we’ll guide you through the steps to create your very own Philly Cheesesteak at home.

    Ingredients:

    • 1 lb ribeye steak, thinly sliced
    • 1 large onion, thinly sliced
    • 2 tablespoons vegetable oil
    • Salt and pepper to taste
    • 4 slices provolone cheese
    • 4 hoagie rolls, split

    Instructions:

    1. Begin by preparing your ingredients. If your ribeye steak is not already thinly sliced, place it in the freezer for about 30-45 minutes until firm; this will make slicing easier. Cut against the grain into thin slices.
    2. Heat a large skillet or griddle over medium-high heat. Add the vegetable oil and allow it to get hot.
    3. Add the thinly sliced onions to the pan, and sauté until they begin to caramelize, about 5-7 minutes. Season with salt and pepper. Once caramelized, push onions to the side of the pan.
    4. Place the slices of steak into the pan, season with salt and pepper, and cook for 2-3 minutes until no longer pink.
    5. Mix the steak with the caramelized onions in the pan, and divide the mixture into sections for each roll. Place slices of provolone over the steak and onion mixture, allowing the cheese to melt.
    6. Open your hoagie rolls and toast them lightly if desired. Scoop each section of the steak and cheese mixture into the rolls.
    7. Serve your Philly Cheesesteak sandwich hot, and enjoy this beloved American classic at home!

    Optional variations to enhance your Philly Cheesesteak include adding sautéed mushrooms, bell peppers, or even switching up the cheese with American cheese or Cheez Whiz for a different twist. Pair this hearty sandwich with a side of chips or a crisp salad for a satisfying meal.

    There you have it — the ultimate comfort food that’s sure to be a hit with family and friends. This recipe is perfect for a quick dinner, a weekend treat, or anytime you’re in the mood for a taste of Philadelphia. Enjoy your homemade Philly Cheesesteak!

  • Discover the Traditional Taste of Benin with Akassa

    A Journey to Benin: Akassa Recipe

    Akassa is a traditional West African dish originating from Benin, known for its distinct taste and texture. It is a staple food often served with rich, flavorful sauces and stews. Making Akassa is quite straightforward, and it offers a unique culinary experience for adventurous cooks and food lovers.

    Ingredients:

    • 2 cups fermented cornflour (or finely ground white maize)
    • 4 cups water (divided)
    • Salt to taste

    Instructions:

    1. In a large bowl, mix the fermented cornflour with 2 cups of water until it forms a smooth paste.
    2. Cover the bowl with a clean cloth and set it aside to ferment for two days at room temperature. The mixture will develop a sour taste, which is characteristic of Akassa.
    3. After two days, bring the remaining 2 cups of water to a boil in a large pot.
    4. Gradually pour the fermented corn mixture into the boiling water while stirring continuously to prevent lumps.
    5. Reduce heat to low and continue to cook for about 10 minutes, or until the mixture thickens and has a smooth, stretchy consistency similar to polenta.
    6. Season with salt to taste and stir well.
    7. Wet some small bowls or ramekins with water and pour the Akassa mixture into them to mold.
    8. Allow the Akassa to cool and set for a few minutes before unmolding. Each should have the shape of the container, similar to a pudding.
    9. Once molded, serve your Akassa with a sauce of your choice. Popular options include a tomato-based sauce with fish or a spicy pepper sauce.

    Serving Suggestions:

    Traditionally, Akassa is served as a main dish with accompaniments that add flavor and protein, such as grilled fish, meat stews, or vegetable sauces. The tanginess of Akassa pairs wonderfully with savory and spicy flavors, making it a versatile base for many pairings.

    Cooking Tips:

    To ensure the best results, use high-quality, finely ground white maize available at African or international food markets. The fermentation step is essential for achieving the authentic flavor of Akassa, so don’t skip it!

    Enjoy your culinary adventure with this taste of Benin, and don’t forget to share your Akassa experience with others!

  • Chicken Fajita Zoodle Casserole

    Ingredients

    • 2 medium zucchini, spiraled into zoodles
    • 2 tablespoons olive oil
    • 1 pound chicken breast, sliced into strips
    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 medium onion, sliced
    • 2 cloves garlic, minced
    • 2 teaspoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • Salt and pepper to taste
    • 1/2 cup chicken broth
    • 1 cup shredded cheddar cheese
    • Fresh cilantro for garnish (optional)
    • Lime wedges for serving (optional)

    Instructions

    1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
    2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
    3. Add the chicken strips and cook until lightly browned. Remove chicken from the pan and set aside.
    4. In the same pan, add the remaining oil and cook the onions, bell peppers, and garlic until they are just tender.
    5. Return the chicken to the pan and sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir well to combine.
    6. Add the chicken broth to the pan, and let the mixture simmer for about 5 minutes or until the liquid is reduced by half.
    7. In a large bowl, toss the zoodles with the chicken and bell pepper mixture until well combined.
    8. Transfer the mixture to the prepared baking dish and sprinkle with shredded cheese.
    9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
    10. Garnish with fresh cilantro and serve with lime wedges if desired.

    Cook’s Notes

    To ensure your zoodles don’t become soggy, you can salt them and let them sit to draw out excess moisture before cooking, then pat them dry with paper towels. For added texture, you might want to quickly sauté the zoodles in a pan until just slightly softened before adding them to the casserole.

  • Delicious Margherita Stuffed Chicken Recipe

    Delicious Margherita Stuffed Chicken Recipe

    Craving the taste of summertime Italy but want something more substantial than a pizza? Our Margherita Stuffed Chicken recipe is perfect for those evenings when you desire a meal that is both comforting and fresh. With melted mozzarella, ripe tomatoes, and fragrant basil, this dish is a celebration of classic Italian flavors, all wrapped up in a juicy chicken breast.

    Ingredients

    • 4 boneless, skinless chicken breasts
    • Salt and pepper, to taste
    • 1 cup shredded mozzarella cheese
    • 1 large tomato, finely diced
    • Fresh basil leaves, roughly chopped, plus whole leaves for garnish
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon balsamic vinegar
    • 1/2 teaspoon dried oregano (optional)
    • Toothpicks or butcher’s twine

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. Season the chicken breasts with salt and pepper. Carefully cut a pocket into the side of each chicken breast, ensuring not to cut all the way through.
    3. In a small bowl, mix together the shredded mozzarella, diced tomato, chopped basil, minced garlic, balsamic vinegar, and dried oregano, if using. Stuff this mixture into the pockets you’ve created in the chicken breasts.
    4. Secure the pockets closed with toothpicks or butcher’s twine to ensure the stuffing doesn’t fall out during cooking.
    5. Heat the olive oil in a large oven-proof skillet over medium-high heat. Once hot, add in the stuffed chicken breasts. Sear them for 3-4 minutes on each side or until they have a nice golden color.
    6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C).
    7. Remove from the oven and let the chicken rest for a few minutes. This will allow the juices to redistribute, ensuring your stuffed chicken is moist and flavorful.
    8. Discard toothpicks or twine, garnish with whole basil leaves, and drizzle with a bit more balsamic vinegar or a squeeze of fresh lemon juice if desired.
    9. Serve hot alongside your favorite side dishes such as a light salad, roasted vegetables, or garlic bread.

    Tips

    • To add more flavor, you can mix some grated Parmesan cheese into the stuffing.
    • If you don’t have an oven-proof skillet, you can transfer the chicken to a baking dish before putting it in the oven.
    • Ensure not to overstuff the chicken as it may cause the filling to leak out during cooking.

    Nutritional Information

    • Calories: 290
    • Protein: 32g
    • Fat: 15g
    • Carbohydrates: 3g
    • Fiber: 0.5g
    • Sugar: 1g

    This Margherita Stuffed Chicken is sure to become a new favorite in your dinner rotation, marrying the ease of a chicken dish with the gourmet appeal of Italian cuisine. Buon appetito!

  • Ultimate Comfort Food: Bacon Mac and Cheese

    Ultimate Comfort Food: Bacon Mac and Cheese

    There’s nothing quite like a heaping serving of warm, gooey mac and cheese, enhanced with the savory crunch of bacon. It’s the perfect dish to satisfy your comfort food cravings, and it’s surprisingly easy to make from scratch. Get your taste buds ready for a creamy, cheesy adventure with a salty, smoky twist.

    Ingredients:

    • 400g elbow macaroni
    • 6 strips of thick-cut bacon
    • 3 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 2 cups milk
    • 1/2 cup heavy cream
    • 2 cups shredded sharp cheddar cheese
    • 1 cup shredded Gruyere cheese
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • Salt and pepper to taste
    • 1/2 cup breadcrumbs
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons fresh parsley, chopped (for garnish)

    Instructions:

    1. Preheat your oven to 350°F (175°C).
    2. Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, about 8 minutes. Drain well and set aside.
    3. In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate, crumble when cool, and set aside.
    4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
    5. Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to stir as the mixture thickens, about 5 minutes.
    6. Add the shredded cheddar and Gruyere cheese to the saucepan, stirring until the cheese has completely melted and the sauce is smooth.
    7. Stir in the smoked paprika, garlic powder, salt, and pepper.
    8. Add the cooked macaroni to the cheese sauce, mixing well until evenly coated.
    9. Fold in the crumbled bacon, reserving some for topping.
    10. Transfer the mac and cheese to a greased baking dish.
    11. In a small bowl, mix together the breadcrumbs, Parmesan cheese, and the remaining crumbled bacon. Sprinkle this mixture over the mac and cheese.
    12. Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and bubbling.
    13. Remove from oven and let it sit for 5 minutes before serving.
    14. Garnish with fresh parsley and serve hot.

    This Bacon Mac and Cheese is not just filling, but a guaranteed crowd-pleaser that brings the nostalgia of home-cooked meals. It’s the perfect blend of creamy and crispy textures, and the bacon adds a depth of flavor that takes this classic dish to new heights.

    Pro Tips:

    • For an extra creamy texture, you can add an extra splash of milk or cream to the cheese sauce if it seems too thick.
    • Feel free to experiment with different types of cheese to find the perfect blend that suits your taste.
    • Adding a pinch of nutmeg to the cheese sauce can bring out a unique, nutty flavor.

  • Savory Chicken Yakitori Skewers

    Homemade Chicken Yakitori Skewers

    Chicken Yakitori is a popular Japanese street food known for its tender, flavorful bites of chicken glazed with a sweet and savory sauce. Today, we’re bringing this culinary delight into your kitchen. It’s a simple yet delicious recipe that’s sure to impress at your next dinner party or family gathering.

    Ingredients:

    • 2 lbs chicken thighs, skinless and boneless
    • 1/2 cup soy sauce
    • 1/4 cup mirin (sweet rice wine)
    • 1/4 cup sake
    • 2 tablespoons sugar
    • 1 teaspoon freshly grated ginger
    • 2 green onions, chopped finely
    • 1 teaspoon minced garlic
    • Bamboo or metal skewers

    Instructions:

    1. Start by preparing the yakitori sauce. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring it to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the grated ginger and minced garlic and let it simmer for an additional 10 minutes, or until the sauce thickens slightly. Set aside to cool.
    2. While the sauce is cooling, cut the chicken thighs into 1 to 1.5-inch pieces, and thread them onto the bamboo skewers. If you’re using bamboo skewers, remember to soak them in water for at least 30 minutes before threading to prevent burning.
    3. Preheat your grill or grill pan to medium heat and lightly oil the grates to prevent sticking.
    4. Grill the chicken skewers for about 2-3 minutes on one side before turning them over. Brush the chicken with the yakitori sauce generously, and continue to grill, turning and basting with sauce every couple of minutes, until the chicken is thoroughly cooked and has a nice glaze, approximately 10-12 minutes.
    5. Once cooked, remove the skewers from the grill and let them rest for a few minutes.
    6. For presentation, garnish the skewers with chopped green onions before serving.

    Chicken Yakitori skewers are best enjoyed fresh off the grill, with a side of steamed rice or a green salad to make it a well-rounded meal. Don’t forget to serve extra yakitori sauce on the side for dipping! With these easy-to-follow steps, you’ll have a mouthwatering dish that’ll transport your taste buds straight to the bustling food streets of Japan.

    Additional Tips:

    • For a smokier flavor, try grilling the skewers over charcoal.
    • If you prefer a thicker sauce, you can add a cornstarch slurry to the sauce while simmering (1 teaspoon cornstarch mixed with 2 teaspoons water).
    • Leftover yakitori sauce can be stored in the refrigerator and used to glaze other meats or vegetables.

  • Easy Teriyaki Chicken Bowl

    Easy Teriyaki Chicken Bowl

    If you’re in the mood for a dish that’s both sweet and savory, then this Teriyaki Chicken Bowl is perfect for you. It’s a simple recipe that combines tender chicken, flavorful teriyaki sauce, and fresh vegetables all served over a bed of steamed rice. Not only is this meal delicious, but it’s also easy to prepare, making it a fantastic choice for a weekday dinner or meal prep for the week ahead.

    Ingredients:

    • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • 1/2 cup teriyaki sauce
    • 1 cup broccoli florets
    • 1 bell pepper, sliced
    • 1 cup of sliced carrots
    • 2 cups cooked rice
    • Sesame seeds, for garnish
    • Green onions, chopped, for garnish

    Instructions:

    1. Season the chicken pieces with salt and pepper.
    2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
    3. Pour the teriyaki sauce over the chicken and stir to coat. Let it simmer for a couple of minutes until the sauce thickens slightly.
    4. In a separate pan, steam the broccoli, bell pepper, and carrots until they are tender but still crisp, about 3-4 minutes.
    5. Prepare the rice according to package instructions or use leftover rice for an even quicker meal.
    6. Divide the cooked rice among bowls. Top with the teriyaki chicken and steamed vegetables.
    7. Garnish with sesame seeds and chopped green onions.
    8. Serve immediately and enjoy your homemade Teriyaki Chicken Bowl!

    Additional Tips:

    • For extra flavor, marinate the chicken in teriyaki sauce for at least 30 minutes before cooking.
    • Add other vegetables like snow peas, spinach, or sliced mushrooms to vary the nutrients and flavors in your bowl.
    • If you prefer a spicier dish, add a splash of sriracha or chili flakes to the teriyaki sauce.
    • For a low-carb option, serve the teriyaki chicken and vegetables over cauliflower rice instead of traditional rice.

    This Teriyaki Chicken Bowl recipe is not only mouthwatering but also versatile and can be tailored to suit your tastes. It’s a perfect example of how simple ingredients can come together to create a filling and satisfying meal in no time. Bon Appétit!

  • Tofu Stir-Fry: A Healthy and Flavorful Weeknight Dinner

    Delightful Tofu Stir-Fry Recipe

    Looking for a quick, healthy, and incredibly flavorful weeknight dinner? This tofu stir-fry is your answer! Packed with protein-rich tofu and a rainbow of vegetables, it’s tossed in a savory sauce that will have everyone asking for seconds. Ready in no time, this is the perfect dish for busy evenings or anytime you’re in the mood for some Asian-inspired cuisine.

    Ingredients:

    • 1 block (14 oz) firm tofu, drained and pressed
    • 2 tablespoons vegetable oil, divided
    • 2 cups broccoli florets
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 carrot, julienned
    • 1 small onion, sliced
    • 2 cloves garlic, minced
    • 1 tablespoon grated ginger
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • 1 teaspoon sesame oil
    • 1 tablespoon brown sugar
    • 1/4 teaspoon red pepper flakes (optional for spice)
    • Sesame seeds for garnish (optional)
    • Green onions, chopped, for garnish (optional)
    • Salt to taste

    Instructions:

    1. Cut tofu into bite-sized cubes. In a large pan over medium-high heat, warm 1 tablespoon of vegetable oil. Add tofu cubes and a pinch of salt, and fry until golden brown on all sides. Remove tofu from pan and set aside.
    2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes if using. In another small bowl, dissolve cornstarch in water to make a slurry. Set aside.
    3. Using the same pan, heat the remaining vegetable oil over medium-high heat. Add the broccoli, bell peppers, carrot, and onion, and stir-fry for about 4-5 minutes, or until vegetables are tender-crisp.
    4. Add the garlic and ginger to the pan with the vegetables and fry for an additional minute, stirring frequently to prevent burning.
    5. Return the tofu to the pan with the vegetables. Pour the soy sauce mixture over the top and stir to combine. Allow to cook for 1-2 minutes so the tofu absorbs the flavors.
    6. Stir the cornstarch slurry once more and then pour it into the pan. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
    7. Taste and adjust seasoning if necessary. Remove from heat.
    8. Serve your tofu stir-fry hot, garnished with sesame seeds and green onions if desired. Enjoy with a side of rice or noodles.

    Chef’s Tip: For the best texture, make sure to press your tofu before cooking to remove excess moisture. You can also marinate the tofu beforehand for added flavor.

    Nutritional Information:

    This tofu stir-fry is not only delicious but also offers a well-balanced meal. It’s low in calories yet high in protein and packed with vitamins and minerals from the variety of vegetables used. Tofu is a great source of calcium and iron, making this dish an excellent option for vegetarians and health-conscious diners alike.

  • Chicken Alfredo Stuffed Bell Peppers

    Chicken Alfredo Stuffed Bell Peppers

    Chicken Alfredo Stuffed Bell Peppers

    If you’re looking for a delightful twist on classic stuffed peppers, this Chicken Alfredo version is going to become a new favorite! Creamy alfredo sauce, tender chicken, and a mix of cheeses combine to create a satisfying and easy dinner option that’s both comforting and flavorful. Read on to discover how to make these mouth-watering stuffed bell peppers.

    Ingredients:

    • 4 large bell peppers, halved and seeded
    • 2 cups cooked chicken, shredded
    • 1 cup alfredo sauce (homemade or store-bought)
    • 1 cup mozzarella cheese, shredded
    • 1/2 cup parmesan cheese, grated
    • 1/2 cup ricotta cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • Salt and pepper to taste
    • Fresh parsley, chopped, for garnish

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Prepare the bell peppers by washing them, cutting them in half, and removing the seeds and membranes. Set aside.
    3. In a large mixing bowl, combine the shredded cooked chicken, alfredo sauce, mozzarella cheese, parmesan cheese, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper.
    4. Mix together until all the ingredients are well incorporated.
    5. Stuff the bell pepper halves with the chicken alfredo mixture, filling them generously.
    6. Place the stuffed bell peppers in a baking dish, and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.
    7. If you’d like a golden top, sprinkle additional mozzarella cheese on the peppers during the last 5 minutes of baking.
    8. Once baked, remove from the oven and let them cool for a few minutes.
    9. Garnish with fresh parsley before serving.

    Pro Tips:

    • To add an extra kick to your dish, mix in some red pepper flakes or a dash of cayenne pepper to the filling.
    • For a more robust flavor, consider adding sauteed mushrooms or spinach to the chicken alfredo mixture.
    • If you have leftover filling, it’s great for making a quick pasta dish — just toss it with your favorite pasta!

    These Chicken Alfredo Stuffed Bell Peppers offer a comforting and inviting meal that’s perfect for any night of the week. Whether you’re looking for a new recipe to impress guests or just want to enjoy a unique and tasty dinner, this dish is sure to satisfy!

    Enjoy your delicious and creamy Chicken Alfredo Stuffed Bell Peppers!

  • Scrumptious BBQ Pulled Pork Nachos

    BBQ Pulled Pork Nachos

    Are you ready to combine the smoky flavor of BBQ with the crunch of nachos? These BBQ pulled pork nachos are a flavor-packed dish that are sure to become a hit at any party or casual dinner. Hearty pulled pork is layered with cheesy, crispy nachos and topped with an array of fresh toppings for a delicious twist on classic comfort food.

    Ingredients:

    • 1 bag of tortilla chips
    • 2 cups of shredded, cooked pulled pork
    • 1 cup of your favorite BBQ sauce
    • 2 cups shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 1/2 red onion, diced
    • 1 jalapeño, sliced
    • 1/2 cup of corn kernels
    • 1/2 cup of black beans, drained and rinsed
    • 1 ripe avocado, diced
    • 1/4 cup of fresh cilantro, chopped
    • 1 lime, cut into wedges
    • Sour cream, for serving
    • Salsa, for serving

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. In a bowl, mix the pulled pork with BBQ sauce until it’s fully coated.
    3. Spread tortilla chips out on a baking sheet in an even layer.
    4. Sprinkle half of the cheddar and Monterey Jack cheese over the chips.
    5. Evenly distribute the BBQ pulled pork over the cheese.
    6. Add the black beans and corn kernels over the pork.
    7. Top with the remaining cheese.
    8. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
    9. Remove from the oven and garnish with red onion, jalapeño slices, diced avocado, and fresh cilantro.
    10. Serve immediately with lime wedges, sour cream, and salsa on the side.

    These nachos are best enjoyed hot and fresh out of the oven. They are a fusion of Tex-Mex and BBQ that you can customize with your choice of toppings. Enjoy the crunch of the chips, the tang of the BBQ sauce, the tenderness of the pulled pork, and the fresh kick from the toppings!

    Tips:

    For an extra touch of smoke and heat, you can add a teaspoon of chipotle powder to your pulled pork and BBQ sauce mixture. If you have leftover pulled pork, this recipe provides a fantastic way to repurpose it into a delightful new meal!