Only One Recipe

Author: John Dough

  • Quick Chicken Pesto Flatbread

    Quick Chicken Pesto Flatbread

    Looking for a fast, flavorful, and satisfying meal that’s as perfect for a busy weeknight as it is for a leisurely weekend lunch? Try this Quick Chicken Pesto Flatbread! It’s a delightful combination of juicy chicken, rich pesto sauce, melted cheese, and crispy flatbread – all ready in just a few minutes.

    Ingredients:

    • 2 flatbreads or naan bread
    • 1/2 cup pesto sauce, homemade or store-bought
    • 1 cup cooked chicken, shredded or diced
    • 1 cup shredded mozzarella cheese
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup red onion, thinly sliced (optional)
    • 2 tablespoons fresh basil, chopped
    • Salt and pepper to taste
    • Extra virgin olive oil for drizzling

    Instructions:

    1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
    2. Place the flatbreads on the baking sheet, and spread a generous layer of pesto sauce over each one.
    3. Evenly distribute the cooked chicken on top of the pesto, and then sprinkle with shredded mozzarella cheese.
    4. Add cherry tomatoes and red onion slices over the cheese. Season with a pinch of salt and pepper to taste.
    5. Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are golden brown.
    6. Remove from the oven, let cool for a moment, and then sprinkle with fresh chopped basil.
    7. Drizzle with a touch of olive oil, slice into pieces, and serve immediately.

    Tips:

    • For an even heartier meal, add vegetables like spinach or arugula before baking.
    • Customize your flatbread with other toppings such as olives, artichokes, or roasted red peppers.
    • If you like it spicy, add a sprinkle of red pepper flakes before baking.
    • Serving a crowd? Easily double or triple the recipe for more delicious flatbreads.

    This Chicken Pesto Flatbread is not only easy to make but also versatile. You can customize it with whatever leftovers you might have in the fridge, turning it into a new favorite that never gets old. Bon appétit!

  • Succulent Chicken Florentine: A Classic Spinach Delight

    Chicken Florentine Recipe

    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4

    Ingredients:

    • 4 boneless, skinless chicken breasts
    • Salt and freshly ground black pepper, to taste
    • 1/2 cup all-purpose flour, for dredging
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 4 cloves garlic, minced
    • 1 cup chicken broth
    • 1 cup heavy cream
    • 1 teaspoon Italian seasoning
    • 1/2 cup grated Parmesan cheese
    • 4 cups fresh spinach leaves
    • Juice of 1 lemon
    • Extra grated Parmesan cheese for serving

    Instructions:

    1. Season chicken breasts with salt and pepper. Dredge lightly in flour, shaking off the excess.
    2. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden on both sides and cooked through, about 5-6 minutes per side. Transfer to a plate and set aside.
    3. In the same skillet, reduce heat to medium. Add butter and garlic, sautéing until fragrant, about 1 minute.
    4. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, Italian seasoning, and grated Parmesan. Let sauce simmer until it starts to thicken, about 5 minutes.
    5. Stir in spinach and cook until the spinach wilts, about 2-3 minutes. Add lemon juice and stir to combine.
    6. Return the chicken to the pan and spoon the sauce over the breasts. Cook for an additional 3-4 minutes, until the chicken is heated through and the sauce has thickened to your desired consistency.
    7. Serve the Chicken Florentine with extra grated Parmesan and lemon wedges on the side. Pair with your favorite pasta or a side of roasted vegetables for a complete meal.

    Notes:

    For a healthier version, you can use half-and-half or milk instead of heavy cream, though the sauce will be less rich. Whole wheat flour can be used for dredging to incorporate more whole grains into your meal. Enjoy your homemade Chicken Florentine!

  • Traditional Uzbek Lagman: A Flavorful Noodle Delight

    Traditional Uzbek Lagman: A Flavorful Noodle Delight

    Uzbek cuisine is known for its complex spices, hearty ingredients, and comforting dishes. One such signature dish is Lagman, a Central Asian staple packed with flavors and textures that are sure to satisfy your palate. This recipe will guide you through making traditional Lagman, highlighting the process of creating the robustly seasoned broth, tender chunks of meat, fresh vegetables, and perfectly chewy handmade noodles. Get ready to bring the taste of Uzbekistan into your kitchen!

    Ingredients:

    • For the Noodles:
      • 2 cups all-purpose flour
      • 1 egg
      • 1/2 tsp salt
      • 1/2 cup water
    • For the Broth:
      • 1 lb beef or lamb, cut into small chunks
      • 2 tbsp vegetable oil
      • 1 large onion, chopped
      • 2 carrots, sliced into thin strips
      • 1 bell pepper, chopped
      • 1 tomato, chopped
      • 2 cloves of garlic, minced
      • 4 cups beef broth
      • 1 tsp cumin seeds
      • 1 tsp coriander seeds
      • 1/2 tsp paprika
      • Salt and pepper to taste
      • Fresh herbs (cilantro or parsley), for garnish

    Instructions:

    Make the Noodles:

    1. In a large mixing bowl, combine the flour, egg, salt, and water. Knead the dough until it becomes smooth and elastic, about 10 minutes. Cover with a damp cloth and let it rest for 30 minutes.
    2. Roll the dough out on a floured surface until it’s about 1/16 inch thick. Cut the dough into narrow strips. Flour the noodles lightly to prevent sticking, and set aside.

    Prepare the Broth:

    1. In a large pot, heat the vegetable oil over medium-high heat. Add in the meat and cook until browned on all sides.
    2. Add the onions and cook until they become translucent. After that, mix in the carrots, bell pepper, tomato, and garlic, stirring frequently for about 5 minutes.
    3. Toast the cumin and coriander seeds in a small pan until fragrant, then grind them in a mortar and pestle or spice grinder. Add the spices, along with paprika, salt, and pepper to the pot, and mix well.
    4. Add the beef broth to the vegetable and meat mixture and bring it to a boil. Lower the heat and let it simmer for about 30 minutes, or until the meat is tender.

    Assemble the Lagman:

    1. While the broth is simmering, bring a separate pot of water to a boil and cook the noodles until they are al dente, about 2-3 minutes. Drain and rinse under cold water to stop the cooking process.
    2. Divide the noodles among the serving bowls and ladle the hot meaty broth over them. Make sure to include a generous portion of meat and vegetables in each bowl.

    Serving:

    To serve, garnish each bowl of Lagman with freshly chopped herbs. Lagman is typically accompanied by a side of vinegar or soy sauce and spicy peppers for those who enjoy an extra kick. Enjoy your homemade Uzbek Lagman, a perfect dish for sharing with family and friends!

    Final Thoughts:

    This Uzbek Lagman recipe offers a satisfying and nourishing meal that showcases the fusion of flavors typical in Central Asian cuisine. Whether you make it for a weeknight dinner or a special occasion, it’s a delightful way to experience a taste of Uzbekistan’s rich culinary heritage.

  • Ultimate Homemade Veggie Burger Recipe

    Introduction

    Are you on the lookout for a hearty and healthy alternative to the traditional beef burger? Look no further! Our ultimate homemade veggie burger is packed with flavor, nutrients, and the satisfaction that only a homemade meal can provide.

    Ingredients

    • 1 can (15 oz) black beans, drained and rinsed
    • 1/2 cup cooked brown rice
    • 1/2 cup bread crumbs
    • 1/4 cup grated carrots
    • 1/4 cup finely chopped onion
    • 1/4 cup chopped fresh parsley or cilantro
    • 1 large egg (or flax egg for vegan option)
    • 2 cloves garlic, minced
    • 1 teaspoon cumin
    • 1/2 teaspoon smoked paprika
    • Salt and pepper to taste
    • Oil for cooking
    • Your choice of burger buns and toppings

    Instructions

    1. In a large bowl, mash the black beans with a fork or potato masher until mostly smooth. Some small chunks may remain for texture.
    2. Add the cooked brown rice, bread crumbs, grated carrots, onion, parsley or cilantro, egg, minced garlic, cumin, smoked paprika, salt, and pepper to the bowl with the mashed black beans. Mix well to combine.
    3. Form the mixture into burger patties, about 4 inches in diameter.
    4. Heat a slick of oil in a non-stick skillet over medium heat. Add the patties and cook for about 5 minutes on each side, or until they are well browned and heated through.
    5. To assemble the burgers, place each veggie patty on a bun and add your favorite toppings such as lettuce, tomato, avocado, onions, or pickles. Add condiments like ketchup, mustard, or mayo as desired.

    Conclusion

    And there you have it – your very own homemade veggie burgers that are perfect for a savory lunch or dinner. Whether you’re a vegetarian or simply looking to cut down on meat, these burgers will satisfy your craving and provide a delicious plant-based meal option for any day of the week.

    Pro Tips

    • For a vegan version, substitute the egg with a flax egg. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken.
    • Feel free to experiment with other beans like chickpeas or lentils and add other vegetables such as corn, peas, or diced bell peppers for different flavors and textures.
    • Consider making a larger batch of patties and freezing them, so you have them ready for a quick meal option.

    Enjoy your veggie burger journey!

  • Savory Beef Empanadas

    Empanadas are a beloved Latin American staple with various fillings, and a beef empanada is a classic choice that’s both satisfying and flavorful. Let’s dive into this recipe that will guide you through making these delectable pockets of joy!

    Ingredients:

    • For the dough:
      • 2 1/2 cups all-purpose flour
      • 1/2 cup unsalted butter, cold and cut into cubes
      • 1 egg
      • 1/2 cup cold water
      • 1 teaspoon salt
    • For the beef filling:
      • 1 tablespoon olive oil
      • 1 pound ground beef
      • 1 large onion, finely chopped
      • 2 cloves garlic, minced
      • 1 teaspoon cumin
      • 1/2 teaspoon smoked paprika
      • 1/4 cup beef broth
      • 2 tablespoons tomato paste
      • Salt and pepper to taste
      • 1/2 cup green olives, chopped
      • 2 hard-boiled eggs, chopped
    • Additional:
      • 1 egg, beaten (for egg wash)

    Instructions:

    1. Begin with the dough: In a large bowl, combine the flour and salt. Add the cold butter, and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Beat the egg with cold water and gradually add it to the flour mixture. Stir until a dough forms, then knead gently on a floured surface. Wrap the dough in cling film and chill for at least 1 hour.
    2. Prepare the filling: Heat olive oil in a pan over medium-high heat. Add the ground beef and cook until browned. Drain excess fat if necessary. Add onions and garlic, cooking until softened. Stir in cumin, smoked paprika, beef broth, and tomato paste. Cook for a few minutes until the mixture thickens. Season with salt and pepper, then let the filling cool before stirring in olives and eggs.
    3. Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out round disc shapes using a large cookie cutter or the rim of a bowl.
    4. Spoon a portion of the beef filling onto the center of each dough round. Fold the dough over the filling to create a semi-circle, and press the edges with a fork to seal. Make sure to leave adequate space around the filling to prevent leakage.
    5. Place the formed empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden finish.
    6. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and the dough is fully cooked.
    7. Allow the empanadas to cool slightly before serving. These can be enjoyed warm or at room temperature, accompanied by salsa, chimichurri, or your favorite dipping sauce.

    There you have it – a fantastic beef empanada recipe that’s sure to be a hit when you’re in need of something uniquely tasty and thoroughly satisfying. Enjoy the process and the delicious results!

  • Classic Chicken Fettuccine Alfredo

    Classic Chicken Fettuccine Alfredo

    Indulge in a plate of creamy, comforting Chicken Fettuccine Alfredo, a dish that’s perfect for a family dinner or a date night at home. This easy-to-follow recipe ensures you get that classic, rich flavor every time.

    Ingredients:

    • 2 boneless, skinless chicken breasts
    • Salt and black pepper, to taste
    • 2 tablespoons olive oil
    • 1 pound fettuccine pasta
    • 1/2 cup unsalted butter
    • 2 cloves garlic, minced
    • 1 cup heavy cream
    • 1 cup freshly grated Parmesan cheese
    • 1/2 teaspoon ground nutmeg
    • Fresh parsley, chopped (for garnish)

    Instructions:

    1. Begin by seasoning the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken until it’s no longer pink inside and has a nice golden exterior, approximately 4-5 minutes per side. Remove chicken from skillet and set aside.
    2. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, then drain, reserving a little pasta water, and set aside.
    3. In the same skillet used for chicken, melt butter over medium heat. Add the minced garlic and sauté until fragrant. Slowly pour in the heavy cream, stirring constantly until the mixture starts to simmer.
    4. Reduce the heat to low, add grated Parmesan cheese, nutmeg, and stir until you have a smooth and thick sauce. If the sauce is too thick, you can thin it out with some of the reserved pasta water.
    5. Slice the cooked chicken into strips. Add the chicken and cooked fettuccine to the sauce, tossing everything together to ensure the pasta is well-coated.
    6. Taste and adjust seasoning as needed. Serve your Chicken Fettuccine Alfredo hot, garnished with additional Parmesan cheese and fresh parsley.

    Enjoy this classic, creamy pasta dish that’s sure to satisfy your cravings and impress your guests. It’s a simple yet delicious meal that tastes like it came from a restaurant kitchen!

  • Shrimp Scampi Zoodle Bowl

    Shrimp Scampi Zoodle Bowl

    If you’re looking for a delicious and healthy meal that comes together in a snap, then you’ll love this Shrimp Scampi Zoodle Bowl. Shrimp scampi traditionally served over pasta gets a fresh twist with zucchini noodles, making it a lighter option that’s loaded with flavor. It’s perfect for a quick weeknight dinner or a nutritious meal any time of the day.

    Ingredients:

    • 4 medium zucchini, spiralized into noodles
    • 1 pound shrimp, peeled and deveined
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes (optional)
    • 1/2 cup chicken or vegetable broth
    • Juice of 1 lemon
    • Zest of 1 lemon
    • 1/4 cup chopped fresh parsley
    • Salt and pepper to taste
    • Grated Parmesan cheese for garnish (optional)

    Instructions:

    1. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sauté for about 1 minute until fragrant.
    2. Add the shrimp and cook for 2-3 minutes on each side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
    3. In the same skillet, add the chicken or vegetable broth, lemon juice, and lemon zest. Bring the mixture to a simmer, scraping up any bits from the bottom of the skillet.
    4. Add the spiralized zucchini noodles (zoodles) to the skillet and toss for 2-3 minutes until just tender.
    5. Return the shrimp to the skillet and toss to combine with the zoodles. Season with salt and pepper to taste.
    6. Remove from heat, garnish with fresh parsley and, if desired, grated Parmesan cheese.
    7. Serve immediately and enjoy your light and zesty Shrimp Scampi Zoodle Bowl!

    Cooking Tips:

    • To prevent watery zoodles, you can salt them beforehand and let them sit in a colander to drain excess moisture. Pat dry with paper towels before cooking.
    • For extra lemony zing, add extra lemon zest on top before serving.
    • If you are avoiding dairy, you can omit the Parmesan cheese or substitute it with a dairy-free alternative.

    This Shrimp Scampi Zoodle Bowl is not only nutritious and easy to make but also adaptable to your taste preferences. It’s a versatile dish that will surely please your palate and keep you coming back for more!

  • Delicious Quinoa Stuffed Bell Peppers

    Delicious Quinoa Stuffed Bell Peppers

    Ingredients:

    • 4 large bell peppers, any color
    • 1 cup quinoa
    • 2 cups vegetable broth
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 zucchini, diced
    • 1 cup diced tomatoes, canned or fresh
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon chili powder (optional)
    • 1/2 cup corn kernels, fresh or frozen
    • 1/2 cup black beans, cooked or canned (rinsed and drained)
    • 1/2 cup shredded cheese (cheddar or pepper jack)
    • Salt and pepper to taste
    • Fresh cilantro, chopped (for garnish)
    • 1 tablespoon olive oil

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside on a baking sheet.
    3. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and quinoa is fluffy.
    4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the onion, and garlic, and sauté until softened.
    5. Add the zucchini, tomatoes, cumin, paprika, and chili powder. Cook for another 5 minutes until the vegetables are soft.
    6. Mix in the cooked quinoa, corn, and black beans and stir well to combine. Season with salt and pepper.
    7. Stuff each bell pepper with the quinoa mixture, packing it tightly. Place the stuffed peppers on the baking sheet.
    8. Top each pepper with shredded cheese.
    9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
    10. Garnish with fresh cilantro before serving.

    Tips:

    • You can add ground turkey or beef to the mix if you prefer a non-vegetarian version.
    • Top with avocado, lime juice or sour cream for added flavor.
    • Store any leftovers in an airtight container in the fridge for up to 3 days.

    Nutritional Information:

    Each stuffed bell pepper is a powerhouse of nutrients, high in fiber and protein, and rich in vitamins A and C.

  • Lemon Garlic Roasted Chicken

    Lemon Garlic Roasted Chicken

    Whether you’re hosting a dinner party or simply cooking a hearty family meal, this Lemon Garlic Roasted Chicken is the perfect centerpiece for your table. Bursting with zesty lemon and flavorful garlic, this easy-to-make dish will leave your guests impressed with its succulent and aromatic flavors.

    Ingredients:

    • 1 whole chicken (about 4-5 pounds)
    • 3 lemons
    • 1 whole head garlic
    • 4 tablespoons olive oil
    • 1 tablespoon fresh rosemary leaves, chopped
    • 1 tablespoon fresh thyme leaves
    • Salt and freshly ground black pepper
    • 1 cup chicken broth

    Instructions:

    1. Preheat the oven to 400°F (200°C).
    2. Rinse the chicken inside and out, and pat it dry with paper towels.
    3. Cut one lemon into thin slices, and set aside. Juice the remaining two lemons and mix with olive oil, chopped rosemary, and thyme in a bowl.
    4. Season the inside of the chicken with salt and pepper, and stuff with lemon slices and half of the garlic head (with the top sliced off).
    5. Gently loosen the skin from the chicken breast and drumsticks, and brush the lemon and herb mixture underneath the skin and all over the outside of the chicken.
    6. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
    7. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh.
    8. About halfway through cooking, baste the chicken with the juices collected at the bottom of the pan.
    9. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
    10. Meanwhile, squeeze the roasted garlic cloves out of their skins and mix with the pan juices to create a delicious sauce to serve with the chicken.

    Serve the Lemon Garlic Roasted Chicken with roasted vegetables or a fresh salad for a balanced and delightful meal.

  • Philly Chicken Cheesesteak

    Philly Chicken Cheesesteak

    A beloved classic gets a poultry twist in this flavorful Philly Chicken Cheesesteak recipe. This sandwich swaps out the traditional beef for chicken, melding tender meat with savory onions, melted provolone cheese, and a touch of green bell pepper for the perfect comfort food experience. Serve it up on a fresh hoagie roll, and you have a meal that’s sure to please any crowd!

    Ingredients:

    • 2 large chicken breasts, thinly sliced
    • 1 large onion, sliced
    • 1 green bell pepper, sliced (optional)
    • 6 slices provolone cheese
    • 4 hoagie rolls
    • 2 tbsp olive oil
    • Salt and pepper to taste
    • Mayonnaise or your choice of condiments (optional)

    Instructions:

    1. Heat olive oil in a large skillet over medium heat.
    2. Add the thinly sliced chicken breasts to the pan, seasoning with salt and pepper. Sauté until the chicken is fully cooked, and its edges are slightly browned.
    3. Remove the chicken from the skillet, and set aside.
    4. In the same skillet, add a bit more olive oil if necessary, and sauté onions and green bell peppers until they are soft and caramelized.
    5. Return the cooked chicken to the skillet with the onions and peppers, mixing well to combine.
    6. Divide the chicken, onion, and pepper mixture evenly among the hoagie rolls, piling it high.
    7. Top each pile with slices of provolone cheese. You can place the open-faced sandwiches under a broiler for a minute to melt the cheese to a gooey perfection if desired.
    8. If using, spread mayonnaise or your preferred condiment on the top half of each hoagie roll.
    9. Bring the two halves of the sandwiches together, and cut in half for easier eating if desired.
    10. Serve immediately while hot and enjoy your homemade Philly Chicken Cheesesteak!

    This delightful Philly Chicken Cheesesteak is perfect for a quick dinner, game day, or whenever you want a hearty and satisfying sandwich. The key to this recipe is to slice the chicken thinly for quick cooking and to get the onions and peppers to a perfect caramelization for that authentic cheesesteak flavor. Bon appétit!

    Tips:

    • For an extra-flavorful twist, marinate the chicken in your favorite seasonings before cooking.
    • Use high-quality hoagie rolls for the best texture and flavor.
    • Adding mushrooms or swapping the green peppers for other varieties can add a unique taste.
    • For a saucier sandwich, consider adding a drizzle of your favorite steak sauce over the chicken mixture before topping with cheese.