Only One Recipe

Author: John Dough

  • Chicken and Chorizo Paella Feast

    Chicken and Chorizo Paella Feast

    Paella, one of Spain’s most famous dishes, is a vibrant rice dish often shared among friends and family. With this recipe, you can capture the robust flavors of Spain with succulent chicken, spicy chorizo, and a selection of vegetables, all infused with aromatic spices and cooked to perfection.

    Ingredients:

    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 2 cloves of garlic, minced
    • 1 red bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 500g chicken thighs, boneless and skinless, cut into pieces
    • 225g chorizo sausage, sliced
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 1/2 teaspoon saffron threads (optional)
    • 250g paella rice or short-grain rice
    • 750ml chicken stock
    • 1 cup frozen peas
    • Salt and pepper to taste
    • Lemon wedges, for serving
    • Fresh parsley, chopped for garnish

    Instructions:

    1. In a large paella pan or wide, shallow pan, heat the olive oil over medium heat. Add the onions and garlic, cooking until soft and translucent.
    2. Stir in the red and yellow bell peppers and cook for another couple of minutes until they start to soften.
    3. Add the chicken pieces and chorizo to the pan, and cook until the chicken is browned on all sides.
    4. Sprinkle the smoked paprika, oregano, and saffron threads over the chicken and chorizo, stirring to coat the meat evenly with the spices.
    5. Add the paella rice to the pan and stir for a few minutes to toast the rice and absorb the flavors.
    6. Pour in the chicken stock and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for about 20 minutes, or until the rice is almost tender.
    7. Stir in the frozen peas, and season with salt and pepper. Continue to cook, uncovered, for an additional 5-10 minutes, or until the rice is fully cooked and the liquid has been absorbed.
    8. Remove the pan from the heat and let it sit for 5 minutes before serving.
    9. Garnish with fresh parsley and serve with lemon wedges on the side.

    Notes:

    To achieve an authentic socarrat (the crispy bottom layer of rice), increase the heat to medium-high during the last few minutes of cooking and listen for the rice to crackle. Just be careful not to burn the rice. If you don’t have a paella pan, a large, wide skillet will work just fine.

    For a real feast, pair your paella with a side of crusty bread and a glass of Spanish white wine or sangria. Enjoy your homemade Chicken and Chorizo Paella surrounded by friends and family!

  • Classic Homemade Falafel

    Classic Homemade Falafel Recipe

    Enthusiastic cooks and food lovers, get ready to bring the flavors of the Middle East into your kitchen with this classic homemade falafel recipe. This traditional vegetarian dish is made with spiced chickpeas, fresh herbs, and is deep-fried to golden perfection. Perfect for wraps, salads, or as an appetizing starter!

    Ingredients

    • 2 cups dried chickpeas
    • 1 small onion, roughly chopped
    • 3-4 garlic cloves
    • 1/2 cup fresh parsley, chopped
    • 1/2 cup fresh cilantro, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon baking soda
    • 1 tablespoon lemon juice
    • Vegetable oil for frying

    Instructions

    1. Soak the dried chickpeas in water overnight, or for at least 8-10 hours. They should double in size, so make sure to cover them with plenty of water.
    2. Drain and rinse the chickpeas, then place them in a food processor along with the chopped onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, pepper, and lemon juice.
    3. Pulse the mixture until it’s finely ground but not pureed, scraping down the sides of the bowl as needed. You’re looking for a crumbly mixture that holds together when pressed.
    4. Transfer the mixture to a bowl and stir in the baking soda. Allow the mixture to sit for 15-30 minutes—this helps in the formation of a crispy crust.
    5. While the mixture is resting, heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (180°C).
    6. Form the chickpea mixture into balls or patties, using about 1-2 tablespoons for each. If the mixture is too wet to shape, you can add a bit of flour to help bind it.
    7. Fry the falafel in batches, being careful not to overcrowd the pot. Cook them for about 3-5 minutes, or until golden brown and crispy.
    8. Transfer the falafel to a paper towel-lined plate to drain excess oil.

    Serving Suggestions

    • Serve your falafel in warm pita bread with veggies and tahini sauce.
    • Add them to a salad for a protein-packed vegetarian option.
    • Make a falafel bowl with quinoa, salad greens, vegetables, and a drizzle of your favorite dressing.
    • Enjoy them as a delicious appetizer with a side of hummus or yogurt dip.

    Additional Tips

    • If you’re gluten-free, you can use chickpea flour or gluten-free all-purpose flour as a binder if needed.
    • Leftover falafel can be stored in the refrigerator for up to 3 days and reheated in the oven or on the stovetop.
    • For a lighter version, you can bake the falafel at 375°F (190°C) for about 25-30 minutes, flipping them halfway through until they are golden and crispy.

    Grab your apron and let’s dive into making this ancient delight that’s sure to become a modern favorite in your culinary repertoire!

  • Easy Baked Chicken Parmesan Recipe

    Easy Baked Chicken Parmesan Recipe

    If you’re craving the comforting flavors of Chicken Parmesan but looking for a simpler and healthier alternative to the traditional fried version, look no further! This easy Baked Chicken Parmesan recipe delivers all the cheesy, crispy goodness with fewer calories and less fuss. Perfect for a weeknight dinner or meal prep, this dish is sure to become a new family favorite.

    Ingredients:

    • 4 boneless, skinless chicken breasts
    • Salt and pepper to taste
    • 1 cup all-purpose flour
    • 2 large eggs, beaten
    • 2 cups breadcrumbs
    • 1 cup grated Parmesan cheese, divided
    • 2 cups marinara sauce
    • 2 cups shredded mozzarella cheese
    • 1 tbsp olive oil
    • Chopped fresh basil for garnish (optional)
    • Cooking spray

    Instructions:

    1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray.
    2. Season the chicken breasts with salt and pepper. Place flour, beaten eggs, and breadcrumbs mixed with half a cup of grated Parmesan cheese in three separate shallow dishes.
    3. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb-Parmesan mixture. Press the coating on to stick well.
    4. Place the coated chicken breasts on the prepared baking sheet, drizzle with olive oil and bake for 20 minutes, or until the chicken is cooked through and the breading is golden brown.
    5. Remove the baking sheet from the oven, top each chicken breast with marinara sauce, followed by shredded mozzarella cheese and the remaining grated Parmesan.
    6. Return to oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
    7. Garnish with chopped fresh basil if desired, and serve hot with a side of pasta, salad, or steamed vegetables.

    Tips:

    • For a crispier texture, broil the chicken for the last 2-3 minutes until golden brown and extra crunchy.
    • To ensure even cooking, pound the chicken breasts to an even thickness before breading.
    • Feel free to use your favorite marinara sauce, whether it’s homemade or a quality store-bought version.

    This Baked Chicken Parmesan is a testament to the fact that comfort food can be both easy to make and a bit lighter on the waistline, without sacrificing any of the taste. Enjoy your homemade culinary creation!

  • Savory Beef and Spinach Stuffed Bell Peppers

    Savory Beef and Spinach Stuffed Bell Peppers

    Looking for a wholesome and satisfying meal? Our beef and spinach stuffed bell peppers are a fantastic option for a comforting dinner that doesn’t skimp on flavor or nutrition. Bursting with lean protein, veggies, and a medley of spices, these stuffed peppers will become a repeat favorite in your weekly meal rotation.

    Ingredients:

    • 4 large bell peppers, any color
    • 1 lb ground beef
    • 1 cup spinach, chopped
    • 1/2 cup onion, diced
    • 2 cloves garlic, minced
    • 1 cup cooked rice
    • 1 can (14.5 oz) diced tomatoes, drained
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • 1 cup shredded cheese (cheddar, mozzarella, or a mix)
    • 2 tablespoons olive oil
    • Sour cream or Greek yogurt for serving (optional)

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 5 minutes, then drain and set aside on a paper towel.
    3. In a large skillet over medium heat, heat the olive oil and sauté the onions and garlic until translucent.
    4. Add the ground beef, breaking it apart with a spatula, and cook until browned.
    5. Mix in the chopped spinach and cook until wilted, about 2 minutes.
    6. Add the cooked rice, diced tomatoes, salt, pepper, oregano, and paprika, stirring to combine everything evenly.
    7. Stuff each bell pepper with the beef and spinach mixture, packing it tightly.
    8. Place the stuffed peppers in a baking dish, sprinkle the tops with shredded cheese, and cover with aluminum foil.
    9. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
    10. Let the peppers rest for a few minutes before serving with a dollop of sour cream or Greek yogurt, if desired.

    These stuffed bell peppers are not only filling but are also perfect for customizing to your taste. Whether you choose red, yellow, green, or a mix of peppers, each one brings a different sweetness and flavor to the dish. Feel free to substitute the ground beef with ground turkey or chicken for a leaner option, or add other vegetables like mushrooms or carrots to the filling. Enjoy your homemade beef and spinach stuffed bell peppers!

  • Chicken Alfredo Stuffed Shells: A Creamy Delight

    Chicken Alfredo Stuffed Shells: A Creamy Delight

    Prepare your taste buds for a creamy and comforting dish that combines the rich flavors of Alfredo sauce, tender chicken, and cheese, all housed within perfectly cooked pasta shells.

    Ingredients:

    • 24 jumbo pasta shells
    • 1 tablespoon olive oil
    • 2 cups cooked chicken, shredded or chopped
    • 2 cups ricotta cheese
    • 1 cup shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1 large egg
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • Salt and pepper to taste
    • 2 cups Alfredo sauce, homemade or store-bought
    • Chopped parsley for garnish

    Instructions:

    1. Preheat your oven to 350 degrees F (175 degrees C).
    2. Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
    3. In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix well to combine.
    4. Spread one cup of Alfredo sauce on the bottom of a baking dish.
    5. Take a shell and stuff it with the chicken and cheese mixture, then place it in the baking dish. Repeat with the remaining shells.
    6. Drizzle the remaining Alfredo sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese on top.
    7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    8. Remove the foil and bake for another 5-10 minutes, or until the cheese is bubbly and slightly golden.
    9. Garnish with chopped parsley before serving.

    Notes:

    If you’d like to add extra vegetables, consider spinach, mushrooms, or bell peppers. You can fold these into the chicken and cheese mixture before stuffing the shells.

    To ensure even cooking, make sure the stuffed shells are not touching each other too closely in the baking dish.

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    Enjoy your homemade Chicken Alfredo Stuffed Shells with a side salad or garlic bread for a truly comforting meal!

  • Classic American Buffalo Wings – A Spicy Delight

    Buffalo wings are a classic American favorite, known for their deep flavors, spicy kick, and delightful crunch. Whether you’re gearing up for game day, hosting a casual get-together, or simply craving some comfort food, this recipe will walk you through creating the perfect buffalo wings in the comfort of your own kitchen.

    Ingredients:

    • 2 lbs chicken wings, tips removed, drumettes and flats separated
    • 1 tbsp baking powder
    • 1 tsp salt
    • 1/2 cup hot sauce (preferably Frank’s RedHot)
    • 1/2 cup unsalted butter
    • 1 tbsp white vinegar
    • 1/4 tsp Worcestershire sauce
    • 1/4 tsp cayenne pepper
    • 1/4 tsp garlic powder
    • Blue cheese dressing (for serving)
    • Celery sticks (for serving)

    Instructions:

    1. Preheat your oven to 400°F (205°C). Place a rack onto a baking sheet.
    2. In a large bowl, combine the chicken wings with baking powder and salt, ensuring that they are evenly coated.
    3. Arrange the wings on the rack in a single layer. Bake for about 45-50 minutes, or until the wings are golden brown and crispy, flipping them halfway through.
    4. While the wings are baking, prepare the buffalo sauce. In a saucepan over medium heat, melt the butter. Add the hot sauce, vinegar, Worcestershire sauce, cayenne pepper, and garlic powder. Stir well and bring to a slight simmer before removing from heat.
    5. Once the wings are done, transfer them to a large bowl. Pour the buffalo sauce over the crispy wings and toss to coat evenly.
    6. Serve your buffalo wings hot with blue cheese dressing and celery sticks on the side.

    Tips:

    • For crispier wings, let them sit with the baking powder and salt for at least 1 hour in the refrigerator before baking.
    • To adjust the spiciness, modify the amount of cayenne pepper to suit your taste.
    • If you prefer, you can fry the wings instead of baking for a more traditional texture.

    Delve into this iconic dish that is sure to add a zesty flair to any meal. Pair your buffalo wings with your favorite sides and beverages, and enjoy the heat and flavor combination that has made this American dish a worldwide favorite.

    Enjoy your delicious American Buffalo Wings!

  • Beef and Broccoli Zoodle Bowl

    Beef and Broccoli Zoodle Bowl

    Looking for a quick, easy, and healthy dinner option? Our Beef and Broccoli Zoodle Bowl is a delicious twist on a classic favorite that’s both satisfying and nutritious. Swapping out traditional noodles for zucchini noodles, or ‘zoodles’, makes this dish a great low-carb alternative, and it’s packed with flavor. Perfect for a busy weeknight or a healthy meal prep, you can have this dish on the table in less than 30 minutes!

    Ingredients:

    • 1 tbsp olive oil
    • 1 lb lean beef steak, thinly sliced
    • 3 cups broccoli florets
    • 2 medium zucchini, spiralized into zoodles
    • 2 cloves garlic, minced
    • 1/4 cup soy sauce
    • 2 tbsp oyster sauce
    • 1 tbsp brown sugar
    • 1 tbsp cornstarch
    • 1/4 cup water
    • Salt and pepper to taste
    • Sesame seeds for garnish (optional)

    Instructions:

    1. Heat the olive oil in a large skillet over medium-high heat. Add the beef slices and season with salt and pepper. Cook until the beef is browned and cooked through, about 3-4 minutes, then set aside on a plate.
    2. In the same skillet, add the broccoli florets and a splash of water. Cover with a lid and let steam for 2 minutes to become tender-crisp.
    3. Add the minced garlic to the skillet and sauté with the broccoli for another minute until fragrant.
    4. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and cornstarch. Then, pour this sauce mixture over the broccoli and garlic in the skillet.
    5. Return the beef to the skillet and toss everything together until the beef and broccoli are well coated with the sauce. Continue to cook for another 2 minutes until the sauce has thickened.
    6. Meanwhile, prepare the zoodles by spiralizing the zucchini with a spiralizer or using a vegetable peeler if you don’t have a spiralizer.
    7. Add the zoodles to the skillet and gently toss with the beef and broccoli mixture. Cook for an additional 1-2 minutes, or until the zoodles are heated through but still firm.
    8. Taste and adjust seasoning if necessary. Serve hot, garnished with sesame seeds if desired.

    Enjoy your Beef and Broccoli Zoodle Bowl as a tasty and healthful meal that satisfies the craving for Asian cuisine while keeping it low-carb and nutritious. This dish is perfect for those who are watching their carb intake but still want a hearty meal packed with flavors. Plus, it’s highly versatile – feel free to add other vegetables or a splash of chili sauce for some heat!

    Nutrition Facts:

    Approximately per serving: Calories: 320; Fat: 14g; Carbohydrates: 10g; Protein: 38g.

  • Shrimp and Spinach Zoodle Casserole

    Shrimp and Spinach Zoodle Casserole

    Looking for a comforting dish that aligns with your health goals? This Shrimp and Spinach Zoodle Casserole is not only delicious but also keto-friendly and packed with nutrients. Zucchini noodles, also known as zoodles, are a fantastic low-carb alternative to traditional pasta, and when paired with succulent shrimp and creamy spinach, they make for an irresistible casserole that’s perfect for a cozy night in or a nutritious family dinner.

    Ingredients:

    • 4 medium zucchinis, spiralized into zoodles
    • 1 lb shrimp, peeled and deveined
    • 2 cups spinach, fresh
    • 1 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup shredded mozzarella cheese
    • 2 cloves garlic, minced
    • 2 tbsp olive oil
    • Salt and pepper to taste
    • Crushed red pepper flakes (optional)

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. In a large pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
    3. Add the shrimp to the pan and season with salt, pepper, and red pepper flakes if using. Cook until shrimp are pink and opaque, then remove from the pan and set aside.
    4. In the same pan, add the spinach and cook until it’s wilted. Then, stir in the heavy cream and bring to a simmer.
    5. Mix in the Parmesan cheese until melted and the sauce is creamy. Adjust the seasoning as needed.
    6. Combine the zoodles in the pan with the spinach and cream mixture, and then gently fold in the cooked shrimp, making sure everything is well-coated.
    7. Transfer the mixture into a baking dish and sprinkle the top with shredded mozzarella cheese.
    8. Bake in the preheated oven for about 20 minutes, or until the casserole is bubbly and the cheese is golden brown.
    9. Let it cool slightly before serving. Enjoy your keto-friendly Shrimp and Spinach Zoodle Casserole!

    Note: You can prepare the zucchini noodles ahead of time to save on cooking time. Just make sure to drain any excess liquid from the zoodles, as they tend to release moisture.

  • Chicken Alfredo Risotto: The Ultimate Comfort Dish

    Chicken Alfredo Risotto: The Ultimate Comfort Dish

    Indulge in the comforting flavors of this creamy Chicken Alfredo Risotto. Perfectly cooked Arborio rice, succulent chicken, and a rich Alfredo sauce come together in a symphony of taste that is sure to satisfy your cravings for a hearty meal. Follow these simple steps, and in just 30 minutes, you’ll have a restaurant-quality dish that your whole family will love.

    Ingredients:

    • 1 cup Arborio rice
    • 2 tablespoons olive oil
    • 1 pound chicken breasts, diced
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 4 cups chicken broth, warm
    • 1/2 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • Salt and freshly ground black pepper, to taste
    • Fresh parsley, chopped (for garnish)

    Instructions:

    1. In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the diced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through. Remove the chicken from the skillet and set aside.
    2. In the same skillet, add a bit more oil if needed, and sauté the onion until translucent. Add the garlic, and continue cooking for another minute.
    3. Add the Arborio rice to the skillet, stirring to coat the grains in the oil and toast them slightly, about 2 minutes.
    4. Begin adding the warm chicken broth one ladle at a time, stirring continuously, allowing the rice to absorb the liquid before adding more.
    5. Once the rice is cooked al dente (tender with a slight bite), and the mixture has a creamy consistency, lower the heat.
    6. Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted.
    7. Add the cooked chicken back into the skillet, stirring to combine and heat the chicken through.
    8. Taste and adjust the seasoning with additional salt and pepper if needed.
    9. Serve the Chicken Alfredo Risotto hot, garnished with freshly chopped parsley.

    Chef’s Tips:

    • For extra richness, you can add a tablespoon of butter with the heavy cream.
    • If you like a bit of a vegetable crunch, consider adding peas or asparagus tips when you add the chicken back into the risotto.
    • Leftover risotto can be stored in an airtight container in the refrigerator for up to two days. Reheat gently, adding a splash of broth if needed to loosen the consistency.

    Enjoy this sumptuous Chicken Alfredo Risotto, and don’t forget to share your experience or any personal twists you incorporated into the dish!

  • Classic Canadian Peameal Bacon Recipe

    Introduction

    Beloved across Canada, peameal bacon is a type of back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal. Originally, it was rolled in crushed yellow peas, hence the name ‘peameal.’ This delicious treat is known for its sweet and juicy flavor, making a great breakfast staple or sandwich topper.

    Ingredients

    • 3 pounds boneless pork loin, trimmed of excess fat
    • 4 cups water
    • 1/4 cup kosher salt
    • 2 tablespoons brown sugar
    • 1 tablespoon pickling spice
    • 1 teaspoon Prague powder #1 (optional for color retention)
    • 1 cup coarse ground yellow cornmeal

    Instructions

    1. In a large container, combine water, kosher salt, brown sugar, pickling spice, and Prague powder. Stir until the salt and sugar are dissolved completely to create the brine.
    2. Submerge the pork loin in the brine, ensuring that it is completely covered. Cover the container and refrigerate for 3 to 5 days to cure the pork loin.
    3. Once the pork loin is cured, remove it from the brine and rinse under cold water to remove any remaining spices. Pat dry with paper towels.
    4. Preheat your oven to 350 degrees F (175 degrees C).
    5. Roll the brined pork loin in the cornmeal until it is evenly coated on all sides.
    6. Place the coated pork loin on a rack in a roasting pan and bake in the preheated oven for about 90 minutes, or until the internal temperature reaches 150 degrees F (65 degrees C).
    7. Remove the pork loin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and prevents the meat from drying out.

    Serving Suggestions

    Slice the peameal bacon thickly and serve as a part of a hearty breakfast with eggs, toast, and hash browns, or use it to create a Canadian twist on a classic BLT sandwich. Enjoy!

    Storage

    Leftover peameal bacon can be stored in the refrigerator for up to a week. For longer storage, slice and wrap individual portions before freezing.