Only One Recipe

Author: John Dough

  • Homemade Chicken Pot Stickers

    If you’re craving the rich, savory flavors of Asian cuisine, look no further than this homemade chicken pot stickers recipe. Perfect as an appetizer, snack, or the main course, these pot stickers are sure to please. In just a few simple steps, you’ll have a plate of perfect pot stickers ready to enjoy!

    Ingredients:

    • For the Dough:
      • 2 cups all-purpose flour
      • 3/4 cup boiling water
      • 1/2 teaspoon salt
    • For the Filling:
      • 1 pound ground chicken
      • 1 tablespoon soy sauce
      • 1 teaspoon sesame oil
      • 1 teaspoon white sugar
      • 2 teaspoons minced ginger
      • 2 cloves garlic, minced
      • 1/2 cup chopped green onions
      • 1 cup finely shredded cabbage
      • Salt and pepper to taste
    • For Cooking:
      • 2 tablespoons vegetable oil
      • 1/2 cup water

    Instructions:

    1. Make the Dough:
    2. In a large bowl, mix together the flour and salt. Gradually add the boiling water, stirring continuously until a dough starts to form. Knead the dough on a floured surface until it becomes smooth and elastic, about 5 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
    3. Prepare the Filling:
    4. In a large bowl, combine the ground chicken, soy sauce, sesame oil, sugar, ginger, garlic, green onions, and shredded cabbage. Season with salt and pepper and mix well.
    5. Form the Pot Stickers:
    6. Divide the rested dough into small balls, about 1-inch in diameter. On a floured surface, roll each ball into a 3-4 inch circle. Place a small spoonful of the chicken mixture into the center of each circle, being careful not to overfill. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal tightly. Repeat with the remaining dough and filling.
    7. Cook the Pot Stickers:
    8. Heat vegetable oil in a large skillet over medium heat. Place pot stickers in the skillet and cook until the bottoms turn golden brown, about 2-3 minutes. Carefully add water to the skillet, cover, and let the pot stickers steam until the water has evaporated and the fillings are cooked through, about 5-7 minutes.
    9. Serve:
    10. Remove the pot stickers from the skillet and serve hot with your favorite dipping sauce.

    Enjoy your homemade chicken pot stickers with family and friends, and relish the fact that you’ve brought a taste of Asian cuisine right into your own kitchen!

  • Ratatouille Stuffed Peppers – A Flavorful Twist on a French Classic

    Ratatouille Stuffed Peppers – A Flavorful Twist on a French Classic

    Prep time: 20 minutes
    Cook time: 60 minutes
    Total time: 1 hour 20 minutes
    Servings: 4

    Introduction

    Ratatouille is a traditional French dish that boasts the rich flavors of Provence, and when it’s combined with the heartiness of stuffed peppers, it creates a comforting and nutritious meal. These Ratatouille Stuffed Peppers are perfect for a fancy dinner or a cozy night in.

    Ingredients

    • 4 large bell peppers (any color)
    • 1 small eggplant, diced into cubes
    • 1 zucchini, diced into cubes
    • 1 yellow squash, diced into cubes
    • 1 onion, finely chopped
    • 4 cloves garlic, minced
    • 1 can (14 oz) diced tomatoes
    • 2 tablespoons olive oil
    • 1 teaspoon fresh thyme, minced (or ½ teaspoon dried thyme)
    • 1 teaspoon fresh basil, chopped (or ½ teaspoon dried basil)
    • 1 teaspoon fresh rosemary, minced (or ½ teaspoon dried rosemary)
    • Salt and pepper, to taste
    • 1 cup cooked quinoa or rice (optional, for added heartiness)
    • ½ cup grated Parmesan cheese (optional, for topping)

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
    3. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
    4. Add the eggplant, zucchini, and yellow squash to the skillet. Cook until they are slightly softened.
    5. Stir in the diced tomatoes and herbs (thyme, basil, and rosemary). Season with salt and pepper to taste.
    6. Continue cooking the mixture for another 5 minutes, then remove from heat. If using, mix in the cooked quinoa or rice.
    7. Fill each bell pepper with the ratatouille mixture, packing it down gently.
    8. If desired, sprinkle the top of each stuffed pepper with grated Parmesan cheese.
    9. Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the tops are lightly browned.
    10. Let the stuffed peppers cool for a few minutes before serving.

    Serving Suggestions

    These Ratatouille Stuffed Peppers make a stunning presentation on a platter, garnished with fresh basil leaves. Serve with a side of crusty bread or a green salad for a complete meal.

    Nutritional Information

    This dish is not only delicious, but it’s also filled with nutritious vegetables. Adding quinoa or rice increases the protein content, making it a more satisfying meal. The optional Parmesan cheese adds a savory touch, but can be omitted for a dairy-free option.

    Variations

    If you’re looking to switch things up, feel free to substitute different vegetables based on your preference or seasonal availability. You can also add some crumbled feta or goat cheese on top for an extra layer of flavor.

    Embrace the spirit of the French countryside with these Ratatouille Stuffed Peppers – they’re sure to be a hit.

  • Classic Shrimp Po’ Boy Sandwich

    Classic Shrimp Po’ Boy Sandwich

    Nothing captures the spirit and flavor of New Orleans quite like a Shrimp Po’ Boy. This iconic sandwich is a favorite among both locals and tourists, and it’s easier to make at home than you might think! Follow this guide to create your own delicious Shrimp Po’ Boy in just a few simple steps.

    Ingredients:

    • 1 pound large shrimp, peeled and deveined
    • 1 cup buttermilk
    • 1 cup all-purpose flour
    • 1 cup cornmeal
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon cayenne pepper
    • Salt and black pepper to taste
    • Vegetable oil for frying
    • 4 French bread rolls or baguettes, split and lightly toasted
    • Mayonnaise or remoulade sauce
    • Shredded lettuce
    • Thinly sliced tomatoes
    • Dill pickle slices
    • Hot sauce (optional)

    Directions:

    1. Begin by marinating the shrimp in buttermilk for at least 15 minutes. This will help tenderize the shrimp and provide extra flavor.
    2. In a shallow dish, combine the flour, cornmeal, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
    3. Heat the oil in a deep skillet or cast iron pan over medium-high heat to 350°F (175°C).
    4. Take the shrimp out of the buttermilk and let the excess drip off. Dredge the shrimp through the flour and cornmeal mixture, making sure each shrimp is evenly coated.
    5. Carefully place the coated shrimp in the hot oil and fry until golden brown and crispy, about 2 to 3 minutes on each side. Avoid overcrowding the pan. Work in batches if necessary.
    6. Transfer the fried shrimp to a plate lined with paper towels to drain excess oil.
    7. To assemble the sandwiches, spread a generous amount of mayonnaise or remoulade sauce onto each toasted roll.
    8. Layer on the shredded lettuce, tomato slices, and fried shrimp. Top with dill pickle slices and a few dashes of hot sauce if desired.
    9. Serve your Shrimp Po’ Boy immediately and enjoy the burst of flavors reminiscent of the French Quarter!

    As you take a bite into your homemade Shrimp Po’ Boy, let the combination of juicy shrimp and fresh, crunchy vegetables transport you to the vibrant streets of New Orleans.

  • Chicken Sausage and Peppers Pasta

    Chicken Sausage and Peppers Pasta

    If you’re looking for a meal that’s both satisfying and simple to make, this chicken sausage and peppers pasta is a perfect choice. With its combination of savory sausage, sweet and tender bell peppers, and hearty pasta, this dish is sure to be a hit at the dinner table.

    Ingredients:

    • 8 ounces pasta (penne or rigatoni recommended)
    • 1 tablespoon olive oil
    • 1 pound chicken sausage (sliced into 1/2-inch pieces)
    • 1 red bell pepper (sliced)
    • 1 yellow bell pepper (sliced)
    • 1 green bell pepper (sliced)
    • 2 cloves garlic (minced)
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • Salt and pepper to taste
    • 1/2 cup chicken broth
    • 1/4 cup grated Parmesan cheese
    • Fresh parsley (chopped, for garnish)

    Instructions:

    1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
    2. In a large skillet, heat olive oil over medium-high heat. Add the chicken sausage slices and cook until browned on both sides. Remove from the skillet and set aside.
    3. In the same skillet, add the sliced bell peppers and cook for 4 to 5 minutes, or until they start to soften.
    4. Add the minced garlic, dried oregano, and dried basil to the peppers, and season with salt and pepper. Sauté for an additional 1 to 2 minutes until fragrant.
    5. Return the chicken sausage to the skillet with the peppers and add the chicken broth. Reduce heat to medium and let simmer for 5 minutes, allowing the flavors to meld.
    6. Add the cooked pasta to the skillet and toss everything together until well combined and the pasta is heated through.
    7. Sprinkle grated Parmesan cheese over the pasta and toss once more.
    8. Remove from heat, garnish with fresh parsley, and serve hot.

    This Chicken Sausage and Peppers Pasta is not only filling but also colorful and rich in flavor. It’s perfect for a weeknight dinner and can be easily customized by adding your favorite vegetables or different types of pasta. Enjoy this delightful combination of Italian flavors in just 30 minutes!

  • Traditional Uzbek Lagman Recipe: A Hearty Noodle Delight

    Traditional Uzbek Lagman Recipe

    Lagman is a hearty and flavorful noodle soup that is a staple in Uzbek cuisine. With its richly spiced broth, tender meat, and fresh vegetables, it’s a comforting and aromatic dish that’s perfect for any occasion. Learn how to make this traditional Uzbek delight in your own kitchen with our step-by-step guide!

    Ingredients

    • 500g of beef (or lamb), cut into small pieces
    • 2 large onions, sliced
    • 2 large tomatoes, chopped
    • 1 bell pepper, sliced
    • 2 carrots, julienned
    • 2 potatoes, cubed
    • 1 bunch of radishes, sliced
    • 1 bunch of cilantro, chopped
    • 3-4 cloves of garlic, minced
    • 500g of fresh or dried noodles (preferably wide, flat ones)
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp paprika
    • 1/2 tsp turmeric
    • Salt and pepper, to taste
    • 3 tbsp vegetable oil
    • 2 liters of beef or vegetable broth

    Instructions

    1. Heat oil in a large pot over medium heat. Add the beef and brown it on all sides.
    2. Add the onions to the pot and sauté until translucent.
    3. Stir in cumin seeds, coriander seeds, and minced garlic, and cook until fragrant.
    4. Add the tomatoes, bell pepper, carrots, potatoes, radishes, and spices (paprika, turmeric, salt, and pepper). Cook for about 5 minutes, stirring occasionally.
    5. Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes so the flavors can meld and the meat becomes tender.
    6. In the meantime, prepare the noodles according to the package instructions if they are dried, or if they’re fresh, boil them until they are just tender. Drain and set aside.
    7. Once the soup has simmered, adjust the seasoning if needed and add in the cooked noodles, mixing well to ensure that they are fully integrated with the broth and vegetables.
    8. Sprinkle with chopped cilantro before serving.

    Enjoy a bowl of homemade Uzbek Lagman accompanied by a side of traditional bread and a salad for a complete meal. This soup is not only a comforting dish but also a perfect gateway to exploring Uzbek culinary traditions.

  • Sensational Chicken Enchiladas: A Classic Mexican Dish

    Chicken enchiladas are a beloved Mexican dish known for their rich flavors, versatility, and the warm comfort they bring to any table. This recipe features succulent chicken, creamy cheese, and a perfectly spiced sauce that will leave everyone asking for seconds. Whether it’s a weeknight dinner or a special occasion, these enchiladas are sure to impress.

    Ingredients:

    • 2 cups cooked and shredded chicken
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and pepper to taste
    • 2 cups enchilada sauce (store-bought or homemade)
    • 8-10 flour tortillas
    • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
    • Fresh cilantro for garnish
    • Sour cream for serving

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Heat a tablespoon of oil in a pan over medium heat. Sauté the onion and garlic until translucent and fragrant.
    3. Add the cooked chicken to the pan, along with the cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, stirring to combine flavors.
    4. In a large baking dish, spread a thin layer of enchilada sauce to cover the bottom.
    5. Warm the tortillas in the microwave for about 20 seconds to make them pliable. Then, spoon a generous amount of the chicken mixture into each tortilla, followed by a sprinkle of cheese.
    6. Roll up the tortillas tightly and place them seam-side down in the baking dish.
    7. Pour the remaining enchilada sauce over the top of the tortillas, making sure to cover them completely.
    8. Sprinkle the rest of the cheese over the sauce-coated enchiladas.
    9. Cover the baking dish with aluminum foil and bake for 20 minutes.
    10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
    11. Garnish with fresh cilantro and serve hot with a dollop of sour cream.

    Enjoy your homemade chicken enchiladas with a side of Mexican rice, refried beans, or a crisp salad to complete your meal. This dish not only satisfies your cravings but also brings a piece of Mexican cuisine right to your dinner table.

  • Traditional Azerbaijani Dushbara: A Culinary Journey

    A Taste of Azerbaijan: Dushbara

    Delve into Azerbaijani cuisine with the traditional dish of Dushbara. These delicate little dumplings filled with spiced meat are served in a clear, soothing broth. This intricate soup is not only a taste treat but also a wonderful representation of the care and culture that goes into Azerbaijani cooking.

    Ingredients:

    • For the Dumplings:
    • 2 cups all-purpose flour
    • 1 large egg
    • 1/2 cup warm water (as needed)
    • Pinch of salt
    • 200 grams ground lamb or beef
    • 1 small onion, finely minced
    • Salt and pepper to taste
    • 1/4 teaspoon dried mint
    • For the Broth:
    • 1.5 liters of water
    • 1 large onion, quartered
    • 1 carrot, cut into large chunks
    • 2-3 garlic cloves
    • Salt and pepper to taste
    • Fresh herbs, such as cilantro or dill, for garnish

    Instructions:

    1. Begin by making the dumpling dough. In a bowl, combine flour, egg, salt, and gradually add warm water. Knead into a firm dough, and let it rest for 30 minutes.
    2. While the dough rests, prepare the filling. Mix the ground meat with minced onion, salt, pepper, and dried mint until well-combined.
    3. Roll out the dough on a floured surface as thinly as possible. Cut into small squares of about 1×1 cm.
    4. Place a small amount of the filling (about the size of a pea) into the center of each square. Fold the dough over the filling to create a triangle and pinch the edges to seal, ensuring there’s no air trapped inside. Then, join the two opposite corners of the triangle and pinch together to make the traditional dumpling shape.
    5. To prepare the broth, bring water to boil in a large pot. Add quartered onion, carrot chunks, and garlic cloves. Season with salt and pepper. Simmer for about 20 minutes for flavors to infuse.
    6. Strain the broth, discarding the solids, and return the clear broth to the pot. Bring it back to simmer.
    7. Gently drop the dumplings into the simmering broth and cook for about 10 to 15 minutes, or until they rise to the surface and are cooked through.
    8. Once the dumplings are cooked, serve hot in bowls, garnished with freshly chopped herbs.

    Tips:

    For an authentic Azerbaijani touch, sprinkle some dried mint and sumac on top before serving. Dushbara is typically enjoyed with a side of vinegar or sour cream and a sprinkle of garlic-infused vinegar for those who like an extra tangy taste.

    Enjoy Your Dushbara!

    Enjoy your homemade Dushbara with family and friends as you savor a dish that brings a piece of Azerbaijani tradition to your table. Bon Appétit!

  • Sensational Fish Tacos Recipe

    Introduction

    Fish tacos are a delightful and easy-to-make dish that brings the essence of the ocean to your dinner table. With a combination of tender fish, crisp vegetables, and creamy sauce, they are perfect for a light lunch or an enjoyable dinner. Follow this simple recipe to create delicious fish tacos in just minutes!

    Ingredients

    • 4 white fish fillets (like cod or tilapia)
    • 1 tbsp olive oil
    • 1 tsp ground cumin
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • Salt and pepper to taste
    • 8 small corn or flour tortillas
    • 2 cups shredded cabbage or lettuce
    • 1 ripe avocado, sliced
    • 1/2 cup fresh cilantro, chopped
    • 1/2 cup sour cream or Greek yogurt
    • 1 lime, cut into wedges
    • Your favorite salsa or pico de gallo

    Instructions

    1. Preheat your grill or skillet over medium-high heat.
    2. Brush the fish fillets with olive oil, then season with cumin, paprika, garlic powder, onion powder, salt, and pepper.
    3. Place the fish on the grill or skillet and cook for about 3-4 minutes on each side, until the fish easily flakes with a fork.
    4. Warm the tortillas in a pan over low heat or directly over the stove flame for a slightly charred flavor.
    5. Assemble the tacos by placing a piece of fish on each tortilla, followed by shredded cabbage, avocado slices, and cilantro.
    6. Mix the sour cream or Greek yogurt with a squeeze of lime juice and a pinch of salt, and drizzle over the tacos or serve on the side.
    7. Finish the tacos with a spoonful of salsa or pico de gallo, and garnish with lime wedges.

    Tips and Variations

    • For an extra kick, add a sprinkle of chili powder or a few drops of hot sauce to your fish marinade.
    • If you’re not a fan of raw cabbage, try lightly pickling it with vinegar and sugar for a tangy twist.
    • Swap out sour cream for a dairy-free alternative or a homemade lime crema by mixing mayonnaise with lime juice and zest.
    • Get creative with your toppings by adding grilled corn, pickled onions, or a fruit salsa for a sweet and savory combination.

    Conclusion

    Fish tacos are a versatile and satisfying dish that can be customized to your taste. This straightforward recipe is a fantastic starting point for anyone looking to explore the delicious world of seafood tacos. Serve with a side of Mexican rice or beans, and enjoy a meal that’s sure to please the entire family. Buen provecho!

  • Fresh and Flavorful Margherita Zoodle Bowl

    Fresh and Flavorful Margherita Zoodle Bowl

    If you’re craving a dish that’s both light and satisfying, look no further than this Margherita Zoodle Bowl. This dish combines the fresh flavors of a classic Margherita with the health benefits of zucchini noodles, or ‘zoodles.’ It’s perfect for a quick lunch, dinner, or even a vibrant addition to your meal prep lineup. Ready in just minutes, it’s packed with fresh tomatoes, aromatic basil, and creamy mozzarella, all tied together with a drizzle of olive oil and balsamic glaze.

    Ingredients:

    • 2 medium zucchinis, spiralized into zoodles
    • 1 tablespoon extra-virgin olive oil
    • 1 cup cherry tomatoes, halved
    • 1/2 cup fresh mozzarella balls (ciliegine), halved
    • 1/4 cup fresh basil leaves, torn
    • Salt and pepper, to taste
    • Balsamic glaze, for drizzling

    Instructions:

    1. Begin by preparing your zoodles using a spiralizer. If you don’t have a spiralizer, you can use a julienne peeler or purchase pre-spiralized zoodles from the store.
    2. In a large pan, heat the olive oil over medium heat. Add the zoodles and sauté for 2-3 minutes until they are slightly softened but still have a bit of crunch.
    3. Season the zoodles with salt and pepper to taste, and transfer them to a serving bowl or divide them among individual bowls.
    4. Top the zoodles with the halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
    5. Finally, drizzle with balsamic glaze just before serving. Adjust the seasoning once more if needed.
    6. Serve your Margherita Zoodle Bowl immediately and enjoy the burst of fresh flavors!

    Note: This dish is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to one day. Remember that zoodles release water over time, so it’s better to enjoy them shortly after preparation.

    Nutritional Information:

    Per serving (1 bowl): Calories: 190; Fat: 14g; Saturated Fat: 4g; Cholesterol: 15mg; Sodium: 320mg; Carbohydrates: 10g; Fiber: 2g; Sugar: 6g; Protein: 8g.

  • Succulent Caprese Stuffed Chicken

    Looking to add an Italian twist to your dinner? The Caprese Stuffed Chicken is a perfect fusion of flavorful herbs, ripe tomatoes, and smooth mozzarella nestled within tender chicken breasts. This dish is not only delectable but also presents beautifully, making it an excellent choice for both family dinners and entertaining guests. In about 30 minutes, you’ll have a dish that’s sure to impress!

    Ingredients:

    • 4 boneless, skinless chicken breasts
    • 2 ripe tomatoes, sliced
    • 1 ball fresh mozzarella cheese, sliced
    • Fresh basil leaves
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • Balsamic glaze, for drizzling

    Instructions:

    1. Begin by preheating your oven to 400°F (200°C).
    2. Prepare the chicken breasts by making a pocket in each one. Carefully cut a slit horizontally through the thickest part of the breast, ensuring not to cut through completely.
    3. Season the inside and outside of the chicken breasts with salt and pepper.
    4. Stuff each chicken breast with slices of tomato, mozzarella cheese, and a few basil leaves. If needed, use toothpicks to secure the opening.
    5. Heat olive oil in a large ovenproof skillet over medium-high heat. Add minced garlic and sauté until fragrant.
    6. Place the stuffed chicken breasts in the skillet and sear each side for 2-3 minutes until golden brown, creating a flavorful crust.
    7. Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the chicken is cooked through and no longer pink in the middle. An internal temperature should reach 165°F (74°C).
    8. Once done, allow the chicken to rest for a few minutes before serving. This will help retain the juices and ensure a moist chicken breast.
    9. Drizzle with balsamic glaze and garnish with additional fresh basil leaves just before serving.

    Serving suggestion: Pair the Caprese Stuffed Chicken with a side of mixed greens, roasted vegetables, or a light pasta salad to complete this Italian-inspired meal. Enjoy!