Only One Recipe

Author: John Dough

  • Greek Chicken and Spinach Zoodle Stir-Fry

    Are you craving a taste of the Mediterranean but also want to keep your meal healthy and refreshing? Our Greek Chicken and Spinach Zoodle Stir-Fry is your perfect go-to dish. Packed with lean protein, vibrant greens, and a twist of lemon, this meal is not only nutritious but also quick and easy, ready in just minutes. Plus, it’s low-carb, thanks to zucchini noodles (zoodles) instead of traditional pasta.

    Ingredients:

    • 2 medium zucchinis, spiralized
    • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
    • 2 tbsp olive oil, divided
    • 1 tsp garlic, minced
    • 1 cup cherry tomatoes, halved
    • 2 cups fresh spinach
    • 1/4 cup Kalamata olives, pitted and sliced
    • 1/4 cup crumbled feta cheese
    • 1 tbsp fresh lemon juice
    • 1/2 tsp dried oregano
    • Salt and pepper to taste

    Instructions:

    1. Using a spiralizer, turn zucchinis into zoodles and set aside.
    2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and oregano. Add to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
    3. In the same skillet, add the remaining tablespoon of olive oil. Sauté garlic until fragrant, about 1 minute.
    4. Add the cherry tomatoes and cook for another 2 minutes or until they start to soften.
    5. Stir in the spinach and cook until it begins to wilt.
    6. Add the cooked chicken back to the skillet along with the zoodles. Toss everything together and cook for 2-3 minutes, until zoodles are tender but still al dente.
    7. Remove from heat, and drizzle with fresh lemon juice, tossing to combine.
    8. Garnish with crumbled feta cheese and Kalamata olives before serving.

    Nutritional Information:

    Each serving of Greek Chicken and Spinach Zoodle Stir-Fry is not only a feast for your tastebuds but also for your body. You get a healthy dose of protein, fiber, vitamins, and minerals with fewer carbs than a traditional pasta dish. Enjoy this guilt-free meal that doesn’t compromise on flavor or satisfaction!

    Prep Time: 15 minutes
    Cooking Time: 15 minutes
    Total Time: 30 minutes

    Serves: 4

  • Delicious Greek Chicken Souvlaki Wrap Recipe

    Greek Chicken Souvlaki Wrap

    Embark on a culinary adventure to the shores of the Mediterranean with this easy-to-make Greek Chicken Souvlaki Wrap. This recipe combines perfectly marinated chicken with a plethora of fresh vegetables and a creamy tzatziki sauce, all wrapped up in a soft tortilla to create a meal that’s bursting with flavor and brimming with nutrients.

    Ingredients:

    • 4 boneless, skinless chicken breasts, cut into 1-inch cubes
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 tablespoon dried oregano
    • 1 teaspoon paprika
    • 1 lemon, juiced
    • Salt and pepper, to taste
    • 4 large tortillas
    • 1 cup Greek tzatziki sauce
    • 1 medium tomato, diced
    • 1 small red onion, thinly sliced
    • 1 cucumber, sliced
    • 1/2 cup crumbled feta cheese
    • 1/4 cup chopped fresh parsley
    • Lemon wedges, for serving

    Instructions:

    1. In a mixing bowl, whisk together olive oil, minced garlic, dried oregano, paprika, lemon juice, salt, and pepper to create the marinade.
    2. Add the chicken cubes to the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes to 1 hour for the flavors to meld.
    3. Preheat your outdoor grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers. Grill for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.
    4. Warm the tortillas on the grill for about 30 seconds on each side.
    5. Spread a layer of tzatziki sauce on each tortilla. Add the grilled chicken, followed by diced tomatoes, sliced onions, cucumber, crumbled feta, and chopped parsley.
    6. Fold the sides of the tortilla and roll it up tightly to secure the filling inside.
    7. Serve the chicken souvlaki wraps immediately, with additional tzatziki sauce and lemon wedges on the side.

    Cooking Tips:

    • To enhance the flavor, marinate the chicken overnight in the refrigerator.
    • If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
    • For a healthier option, use whole wheat or low-carb tortillas.

    With this Greek Chicken Souvlaki Wrap, you’ll enjoy a delicious and nutritious meal that brings the essence of Greek cuisine right to your table. It’s a perfect lunch or dinner option that’s both satisfying and easy to prepare.

  • Refreshing Black Bean and Corn Salad

    Refreshing Black Bean and Corn Salad

    Looking for a vibrant salad that’s both nutritious and delicious? Look no further than this simple black bean and corn salad! With its mix of fresh vegetables, black beans, and a tangy lime dressing, it’s sure to become a go-to for your next picnic, potluck, or as a healthy side dish for your family dinners.

    Ingredients:

    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 1/2 cups sweet corn (fresh, canned, or thawed from frozen)
    • 1 cup cherry tomatoes, halved
    • 1 avocado, diced
    • 1/2 red onion, finely chopped
    • 1/4 cup fresh cilantro, chopped
    • 1 jalapeño, seeded and minced (optional)
    • 2 tablespoons extra virgin olive oil
    • Juice of 1 lime
    • 1/2 teaspoon ground cumin
    • Salt and black pepper to taste

    Instructions:

    1. In a large bowl, combine the black beans, corn, cherry tomatoes, avocado, red onion, cilantro, and jalapeño (if using).
    2. In a small bowl, whisk together the extra virgin olive oil, lime juice, ground cumin, salt, and black pepper to create the dressing.
    3. Pour the dressing over the salad and gently toss to coat all the ingredients.
    4. Allow the salad to sit for a few minutes to let the flavors meld, or cover and refrigerate for up to 1 hour before serving. This will enhance the taste and provide a refreshing chill to the salad.
    5. Before serving, give the salad a final stir and adjust the seasoning with additional salt and black pepper if needed.

    This black bean and corn salad is not only easy to prepare but also packed with protein, fiber, and a variety of vitamins and minerals. It’s an ideal dish for health-conscious eaters looking for a flavorful addition to their meals. Enjoy as is, or serve it with your favorite grilled meats or fish for a satisfying and well-balanced meal.

    Nutritional Information:

    Per serving: Calories: 200; Fat: 10g; Carbohydrates: 24g; Protein: 7g; Fiber: 6g; Sodium: 240mg.

    This certainly is a dish that proves healthy eating doesn’t have to compromise on flavor. Give it a try, and you’ll see just how easy and tasty eating well can be!

  • Shrimp and Asparagus Risotto

    Shrimp and Asparagus Risotto

    This Shrimp and Asparagus Risotto combines the succulence of seafood with the fresh flavors of spring vegetables, all melded together in a creamy rice dish that’s sure to impress. Perfect for an elegant dinner or a comforting meal any day of the week!

    Ingredients:

    • 1 pound shrimp, peeled and deveined
    • 1 bunch asparagus, trimmed and cut into 1-inch pieces
    • 1 cup Arborio rice
    • 4 cups chicken or vegetable broth, warm
    • 1 small onion, finely chopped
    • 3 cloves garlic, minced
    • 1/2 cup dry white wine (optional)
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • Salt and freshly ground black pepper to taste
    • Lemon zest, for garnish
    • Chopped parsley, for garnish

    Instructions:

    1. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the shrimp, season with salt and pepper, and cook until they’re pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
    2. In the same skillet, add the asparagus pieces and cook until they’re tender-crisp, about 3-4 minutes. Transfer to the plate with the shrimp.
    3. Using the same skillet, heat the remaining olive oil and melt the butter. Add the onion and garlic and sauté until the onions are translucent, about 3 minutes.
    4. Add the Arborio rice to the skillet, stirring to coat each grain with the oil mixture. Toast the rice for about 2 minutes until slightly golden.
    5. If using wine, pour it in now, and stir until it is completely absorbed by the rice.
    6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle of broth. Continue this process, stirring often, to develop the risotto’s creamy texture.
    7. After about 18 minutes, when the rice is just cooked but still has a bite to it (al dente), add the cooked shrimp and asparagus, stirring to combine and warm through.
    8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
    9. Serve the risotto warm, garnished with lemon zest, chopped parsley, and additional Parmesan cheese if desired.

    Enjoy your homemade Shrimp and Asparagus Risotto with a glass of your favorite white wine, and savor the rich and comforting flavors!

    Cooking Tips: Risotto requires patience and attention. Make sure to continuously stir and add broth slowly to achieve the creamy consistency risotto is known for. The key to perfect risotto is to never rush. Take your time, and you’ll have a dish to remember!

  • Authentic Venezuelan Arepa Recipe

    Authentic Venezuelan Arepa Recipe

    If you’re in the mood for a comforting and versatile meal, then this authentic Venezuelan arepa recipe is for you. Arepas are a staple in Venezuela; these round, flat, corn cakes can be served with a variety of fillings and are perfect for breakfast, lunch, or dinner. Let’s dive into the simple process of making homemade arepas that will bring a taste of Venezuela straight to your kitchen.

    Ingredients:

    • 2 cups of pre-cooked white cornmeal (such as P.A.N. brand)
    • 2 1/2 cups of warm water
    • 1 teaspoon of salt
    • 1 tablespoon of oil, plus more for frying

    Instructions:

    1. In a large bowl, mix the warm water and salt until the salt is fully dissolved.
    2. Gradually add the cornmeal to the water while stirring, to prevent any lumps from forming.
    3. Once the cornmeal is fully incorporated, let the mixture rest for about 5 minutes to allow the dough to thicken and the cornmeal to hydrate.
    4. After resting, mix in a tablespoon of oil to the dough, giving it a smooth, pliable consistency.
    5. Divide the dough into equal portions and roll each into a ball. Flatten the balls into discs about 3-4 inches in diameter and 1/2 inch thick.
    6. Preheat a large skillet or griddle over medium heat and brush it with oil.
    7. Place the arepas in the skillet and cook for about 5 minutes on each side, or until they develop a golden crust. You can cook them in batches to avoid overcrowding the pan.
    8. Once the arepas are golden on both sides, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they sound hollow when tapped.
    9. Remove the arepas from the oven and allow them to cool slightly before slicing them open to create a pocket.
    10. Fill the warm arepas with your favorite fillings such as shredded beef, black beans, cheese, chicken salad, or avocado.

    Serving Suggestions:

    Traditionally, arepas are served with a variety of fillings that can range from simple cheese or ham to more elaborate preparations like reina pepiada (chicken avocado salad) or pabellón (shredded beef with black beans and plantains). The possibilities are endless so feel free to get creative with your fillings and enjoy this traditional Venezuelan meal anywhere in the world!

    Preparation Time: 15 minutes
    Cooking Time: 20 minutes
    Total Time: 35 minutes

  • Hearty Beef and Black Bean Quesadilla Recipe

    Hearty Beef and Black Bean Quesadilla Recipe

    When you need a satisfying and quick meal, nothing beats a good quesadilla. This recipe for beef and black bean quesadillas brings a hearty taste with a Mexican flair that’s perfect for lunch or dinner. Loaded with protein-rich beef and black beans, and a generous amount of cheese, these quesadillas are both filling and delicious. Best part? They take minimal time to prepare and cook.

    Ingredients:

    • 8 flour tortillas (medium-sized)
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 1/2 pound ground beef
    • 1 can black beans, rinsed and drained
    • 1/2 red onion, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • Sour cream (for serving)
    • Salsa (for serving)
    • Guacamole (for serving)
    • Fresh cilantro (for garnish)

    Instructions:

    1. Heat a skillet over medium heat, add the olive oil and cook the ground beef until it’s browned, breaking it up with a spoon as it cooks. Season the meat with chili powder, cumin, paprika, salt, and pepper. Remove the beef from the skillet and set aside.
    2. In the same skillet, add a bit more oil if needed, and sauté the chopped onions and garlic until soft and fragrant. Add the black beans and cook for an additional 2 minutes or until they are heated through.
    3. Preheat a non-stick skillet or griddle over medium heat.
    4. Build the quesadilla by sprinkling a mix of cheddar and Monterey Jack cheese on one half of a tortilla, followed by some of the beef mixture, and some black bean mixture. Fold the other half over to cover the fillings.
    5. Place the quesadilla in the preheated skillet and cook for about 2 minutes on each side or until the tortillas are golden brown and the cheese is melted.
    6. Remove from skillet and let sit for a minute before cutting into wedges. Repeat with the remaining tortillas and filling.
    7. Serve your quesadillas hot with sides of sour cream, salsa, guacamole, and a sprinkling of fresh cilantro.

    Tips:

    • For a healthier option, use whole wheat or corn tortillas instead of flour ones.
    • Add in chopped jalapeños or green chilies to the beef mixture for an extra kick.
    • For a vegetarian version, omit the beef and add extra beans or try using sautéed mushrooms or tofu instead.

    Enjoy your savory and easy-to-make beef and black bean quesadillas with family and friends!

  • Chicken Caesar Zoodle Stir-Fry: A Healthy Twist on a Classic

    Chicken Caesar Zoodle Stir-Fry: A Healthy Twist on a Classic

    If you’re a fan of the indulgent flavors of a classic Caesar salad but looking for a healthier twist, then you’ll love this Chicken Caesar Zoodle Stir-Fry recipe. This dish replaces traditional pasta with zucchini noodles, adds in succulent chicken for protein, and uses a lighter Caesar dressing for a quick and nutritious meal that can be ready in no time. Perfect for a wholesome lunch or a cozy dinner, it’s a guilt-free way to indulge in your favorite flavors.

    Ingredients:

    • 2 large zucchini, spiralized into noodles
    • 2 chicken breasts, thinly sliced
    • 2 tablespoons olive oil
    • 1 teaspoon garlic, minced
    • Salt and pepper, to taste
    • 1/4 cup Caesar dressing, lightened up
    • 1/4 cup Parmesan cheese, grated
    • 2 tablespoons fresh lemon juice
    • 1/4 cup croutons, for garnish (optional)
    • Fresh parsley, chopped, for garnish (optional)

    Instructions:

    1. In a large skillet, heat up the olive oil over medium-high heat. Add the minced garlic and sauté for a few seconds until fragrant.
    2. Add the thinly sliced chicken breasts to the skillet and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
    3. In the same skillet, add the spiralized zucchini noodles. Cook for about 2 minutes, just until they are tender but not mushy.
    4. Reduce the heat to low and add the cooked chicken back into the skillet with the zoodles. Pour the Caesar dressing and fresh lemon juice over the top and toss everything together to combine.
    5. Stir in half of the Parmesan cheese and continue to cook for another minute, allowing the flavors to meld.
    6. Taste and adjust seasoning if necessary. The zoodles should be coated with the dressing and the dish should be heated through.
    7. Transfer the Chicken Caesar Zoodle Stir-Fry to plates or a serving platter. Garnish with the remaining Parmesan cheese, croutons, and chopped parsley if desired.

    Nutritional Information:

    This dish is not only a treat to your taste buds but also to your body. Zucchini noodles offer a low-carb alternative to pasta, and the lean proteins in chicken help make this dish both filling and nutritious. We’ve used a light Caesar dressing to keep the calorie count in check. Remember that nutritional values may vary based on the specific ingredients used, and for those with dietary restrictions, gluten-free croutons can substitute regular croutons, or they can be omitted entirely.

    Preparation Time: 10 minutes
    Cooking Time: 15 minutes
    Total Time: 25 minutes

    The Chicken Caesar Zoodle Stir-Fry recipe brings a refreshing take on a beloved dish, proving that healthy eating doesn’t have to compromise on flavor. With every forkful, you get the comforting tastes of a Caesar salad infused in a warm and satisfying stir-fry that’s both easy to make and joyfully delicious.

  • Sizzling Spicy Shrimp Tacos

    Spicy Shrimp Tacos

    Get ready for a taco night that packs a punch. These spicy shrimp tacos are quick to make and delicious to eat, featuring succulent shrimp marinated in a blend of bold spices and served on warm tortillas with fresh toppings. In just 20 minutes, you can have a tasty dish that’s sure to be a hit.

    Ingredients

    • 1 lb large shrimp, peeled and deveined
    • 2 tbsp olive oil
    • 1 tsp chili powder
    • 1/2 tsp smoked paprika
    • 1/4 tsp cayenne pepper (adjust to heat preference)
    • 1/2 tsp garlic powder
    • 1/2 tsp ground cumin
    • Salt to taste
    • 4-6 small flour or corn tortillas
    • 1 avocado, sliced
    • 1/4 cup red onion, finely chopped
    • 1/2 cup cilantro, chopped
    • 1 lime, cut into wedges
    • Your favorite salsa or pico de gallo
    • Sour cream or Mexican crema (optional)

    Instructions

    1. In a bowl, combine olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, ground cumin, and salt. Mix well to create the marinade.
    2. Add the shrimp to the marinade and toss to ensure they are fully coated. Let them sit for 10-15 minutes to absorb the flavors.
    3. Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes on each side or until they turn pink and are slightly charred.
    4. Warm the tortillas in a dry skillet or microwave until they are pliable and slightly toasted.
    5. Assemble the tacos by placing a few shrimp on each tortilla. Top with slices of avocado, chopped red onion, cilantro, and a squeeze of lime juice. Add salsa or pico de gallo and a dollop of sour cream or Mexican crema if desired.
    6. Serve immediately and enjoy your fiery feast!

    Tips and Variations

    • For an even spicier kick, add a diced jalapeño or a splash of hot sauce to the shrimp marinade.
    • If you’re looking for a low-carb option, use lettuce wraps instead of tortillas.
    • Try adding some shredded cabbage or carrot for added crunch and nutrition.
    • For a smoky variation, grill the shrimp instead of cooking them in a skillet.
    • Pair your spicy shrimp tacos with a side of Mexican rice or beans for a more filling meal.

    Enjoy your sizzling spicy shrimp tacos and spice up your dinner routine with this easy and mouth-watering recipe!

  • Classic and Comforting Minestrone Soup

    Classic and Comforting Minestrone Soup

    As the cooler days approach, nothing beats the comfort and simplicity of a steaming bowl of Minestrone soup. This Italian classic is a thick soup made with vegetables, often with the addition of pasta or rice, and sometimes both. One of the beauties of Minestrone is its versatility – you can adjust the ingredients according to what’s seasonal and what you have on hand. Let’s dive into making this wholesome and nutritious meal that’s perfect for any day of the week.

    Ingredients:

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 2 celery stalks, diced
    • 2 carrots, peeled and diced
    • 3 cloves garlic, minced
    • 1 zucchini, diced
    • 1 small yellow squash, diced
    • 1 cup of cut green beans
    • 1 bell pepper, chopped
    • 4 cups of vegetable broth
    • 2 cans (14.5 oz each) diced tomatoes
    • 1 can (15 oz) red kidney beans, drained and rinsed
    • 1 can (15 oz) cannellini beans, drained and rinsed
    • 1/2 cup small pasta (e.g., ditalini or elbow macaroni)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • Salt and pepper, to taste
    • Grated Parmesan cheese (optional for garnish)
    • Fresh parsley, chopped (for garnish)

    Directions:

    1. In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots; cook until they begin to soften, about 5 minutes. Add the garlic and cook for another minute.
    2. Add the zucchini, yellow squash, green beans, and bell pepper. Cook for 3-4 minutes until the vegetables start to soften but still retain some crunch.
    3. Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for around 20 minutes, stirring occasionally.
    4. Add the kidney beans, cannellini beans, dried oregano, dried basil, salt, and pepper. Continue to simmer for another 10 minutes.
    5. Add the pasta and simmer for an additional 10 minutes, or until the pasta is tender.
    6. Taste and adjust the seasoning if necessary.
    7. Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.

    This versatile soup is perfect for meal prepping as it holds up well in the refrigerator and the flavors deepen as it sits. Enjoy your delicious and hearty Minestrone soup!

  • Chicken Parmesan Stuffed Mushrooms

    Chicken Parmesan Stuffed Mushrooms

    Combining the savory, cheesy goodness of Chicken Parmesan with the earthy flavor of mushrooms creates an appetizer that’s sure to delight at any gathering. This recipe for Chicken Parmesan Stuffed Mushrooms takes the classic Italian dish to new heights, perfect for a cozy dinner party or as a tasty snack!

    Ingredients:

    • 12 large cremini or white mushrooms, stems removed and reserved
    • 1 cup cooked chicken breast, finely chopped
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup marinara sauce
    • 1/2 cup shredded mozzarella cheese
    • 1/4 cup Italian breadcrumbs
    • 1/4 cup finely chopped fresh basil
    • 2 cloves garlic, minced
    • 2 tbsp olive oil
    • Salt and pepper to taste

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Clean the mushrooms with a damp cloth and carefully remove the stems. Chop the stems finely and set aside.
    3. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the garlic and chopped mushroom stems, sautéing until they are tender and fragrant.
    4. In a bowl, combine the sautéed stem mixture with cooked chicken, half of the Parmesan cheese, salt, and pepper.
    5. Stuff each mushroom cap with a generous amount of the chicken mixture.
    6. Top each stuffed mushroom with a teaspoon of marinara sauce, followed by mozzarella and the remaining Parmesan cheese.
    7. Sprinkle the tops with breadcrumbs and drizzle with the remaining olive oil.
    8. Arrange the stuffed mushrooms in a baking dish and bake for about 20 minutes, or until the mushrooms are cooked through and the tops are golden brown.
    9. Garnish with fresh basil before serving.

    Enjoy your Chicken Parmesan Stuffed Mushrooms as a standout appetizer at your next event, or pair them with a fresh salad for a light and delicious meal. Buon appetito!