Only One Recipe

Author: John Dough

  • Chicken Pesto Zoodle Bake

    Chicken Pesto Zoodle Bake

    Indulge in the comforting flavors of a cheesy, herby pasta bake transformed into a nourishing meal with our Chicken Pesto Zoodle Bake. This dish replaces pasta with zucchini noodles, making it a deliciously low-carb option that doesn’t skimp on taste. Perfect for a cozy dinner or meal prep for the week ahead, follow this simple recipe to create a new favorite in your kitchen.

    Ingredients:

    • 2 large zucchinis, spiralized into noodles
    • 2 boneless, skinless chicken breasts, cooked and diced
    • 1 cup basil pesto
    • 1/2 cup grated Parmesan cheese
    • 1 cup shredded mozzarella cheese
    • 1 pint cherry tomatoes, halved
    • 2 cloves garlic, minced
    • 2 tbsp olive oil
    • Salt and pepper to taste
    • Fresh basil leaves for garnish (optional)

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Use a spiralizer to turn the zucchinis into noodles, also known as ‘zoodles’. Gently pat them with paper towels to remove excess moisture.
    3. In a large bowl, combine the zoodles, cooked diced chicken, and cherry tomatoes.
    4. In a separate small bowl, mix the basil pesto with minced garlic and olive oil until well combined.
    5. Add the pesto mixture to the zoodle and chicken bowl, tossing until everything is well coated.
    6. Season with salt and pepper, and mix again.
    7. Transfer the mixture into a baking dish.
    8. Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
    9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
    10. Remove from oven and let it cool for a couple of minutes.
    11. If desired, garnish with fresh basil leaves before serving.

    Pro Tips:

    • To ensure your zoodles do not become soggy, make sure to pat them dry adequately after spiralizing and before adding them to the bake.
    • For extra flavor, consider adding a pinch of red pepper flakes to the pesto mixture.
    • You can personalize this dish by adding other vegetables like spinach or bell peppers according to your preference.
    • Leftover Chicken Pesto Zoodle Bake can be stored in the fridge for up to 3 days and makes excellent next-day lunches.

    Enjoy your wholesome and scrumptious Chicken Pesto Zoodle Bake! It’s a guilt-free comfort food that will keep you satisfied and on track with your healthy eating goals.

  • Juicy Grilled Chicken Kebabs

    Introduction

    Grilled chicken kebabs are a classic crowd-pleaser, perfect for backyard barbecues or a quick and healthy weeknight dinner. Cooking them to perfection involves a simple marinade, fresh ingredients, and the right grilling technique. In this post, we’ll walk through how to create mouthwatering chicken kebabs in just a few easy steps.

    Ingredients

    • 2 pounds of boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
    • 1/2 cup of plain yogurt
    • 2 tablespoons of olive oil
    • 3 cloves of garlic, minced
    • 1 teaspoon of ground cumin
    • 1 teaspoon of ground coriander
    • 1/2 teaspoon of ground ginger
    • 1/2 teaspoon of paprika
    • 1/4 teaspoon of ground turmeric
    • 1/4 teaspoon of cayenne pepper (adjust to taste)
    • Juice of 1 lemon
    • Salt and pepper to taste
    • Fresh vegetables of your choice (bell peppers, onions, mushrooms, etc.), cut into 1 1/2-inch pieces
    • Wooden or metal skewers

    Instructions

    1. If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning.
    2. In a large bowl, whisk together the yogurt, olive oil, garlic, cumin, coriander, ginger, paprika, turmeric, cayenne, lemon juice, salt, and pepper.
    3. Add the chicken pieces to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
    4. Preheat your grill to medium-high heat and lightly oil the grate to prevent sticking.
    5. Thread the marinated chicken pieces onto skewers, alternating with your chosen vegetables.
    6. Grill the kebabs, turning occasionally, until the chicken is nicely charred and cooked through, about 10-15 minutes depending on the size of the pieces.
    7. Once done, remove the kebabs from the grill and let them rest for a few minutes.
    8. Serve the chicken kebabs hot, garnished with fresh herbs like parsley or cilantro if desired.

    Serving Suggestions

    Chicken kebabs can be served on a bed of rice, with a side of flatbread, or a fresh salad. For an extra zing, offer a side of tangy tzatziki or a drizzle of lemon juice.

    Tips and Tricks

    1. Marinating the chicken for the full 2 hours will infuse it with more flavor and tenderness.
    2. Cutting the chicken and vegetables into uniform sizes ensures even cooking.
    3. Utilize a meat thermometer to check for doneness; the chicken should reach an internal temperature of 165°F (75°C).

    Conclusion

    These grilled chicken kebabs are incredibly versatile and a surefire hit for any occasion. By following this recipe, you’ll achieve delicious, juicy kebabs every time. Happy grilling!

  • Classic American Hamburger: A Juicy Delight

    Classic American Hamburger: A Juicy Delight

    Nothing quite captures the essence of American cuisine like the classic hamburger. It’s a beloved staple at backyard barbecues and diners across the country. This recipe will guide you through the steps to create a juicy and flavorful hamburger that’s sure to be a hit at any gathering.

    Ingredients:

    • 1 pound ground beef (80/20 mix for optimal juiciness)
    • Salt and freshly ground black pepper to taste
    • 4 hamburger buns, split and toasted
    • 4 slices of cheese (American, Cheddar, or your choice)
    • Lettuce leaves
    • Tomato slices
    • Red onion slices
    • Pickles
    • Your favorite burger condiments (ketchup, mustard, mayonnaise, etc.)

    Instructions:

    1. Gently form the ground beef into four equal-sized patties, about ¾ inch thick. Be careful not to overwork the meat to ensure a tender burger.
    2. Season both sides of each patty generously with salt and pepper.
    3. Preheat your grill, grill pan, or skillet over medium-high heat and cook the patties for about 3-4 minutes on the first side.
    4. Flip the burgers and cook for an additional 3-4 minutes for medium-rare, or continue to cook to your desired level of doneness.
    5. If adding cheese, place a slice on each patty about a minute before the burgers are done to allow it to melt.
    6. While the burgers are cooking, toast the buns on the grill or in a toaster until lightly golden.
    7. Assemble your hamburgers: Place a lettuce leaf on each bun’s bottom, followed by a tomato slice, a beef patty with cheese, and a few red onion slices and pickles.
    8. Add your preferred condiments to the top half of each bun and place it on top of the assembled burger.
    9. Serve immediately with your favorite sides such as fries, chips, or a simple salad.

    Enjoy your classic American hamburger with all the traditional fixings or get creative with toppings like avocado, bacon, or a fried egg for a unique twist. Remember, the key to a great burger is to use fresh ingredients and to cook the patties to your preferred level of doneness.

  • Chicken Pesto Panzanella Salad

    Chicken Pesto Panzanella Salad

    This Chicken Pesto Panzanella Salad is a vibrant Italian bread salad that brings together the juicy, grilled flavors of chicken and the herby punch of pesto. Tossed with crunchy, toasted bread, ripe tomatoes, and a variety of fresh vegetables, it’s a perfect meal for a light lunch or a picnic.

    Ingredients:

    • 2 boneless, skinless chicken breasts
    • Salt and freshly ground black pepper
    • 1/2 cup prepared pesto
    • 4 cups day-old ciabatta or sourdough bread, cut into 1-inch cubes
    • 2 tablespoons olive oil
    • 2 ripe tomatoes, chopped
    • 1 cucumber, peeled and diced
    • 1 small red onion, thinly sliced
    • 1/2 cup pitted kalamata olives, halved
    • 1/2 cup shaved Parmesan cheese
    • 2 tablespoons balsamic vinegar
    • 1/4 cup extra-virgin olive oil
    • 1/2 cup fresh basil leaves, torn

    Instructions:

    1. Season chicken breasts with salt and pepper. Grill over medium-high heat until cooked through, about 6-7 minutes per side. Let them rest before cutting into bite-sized pieces.
    2. In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, salt, and pepper. Spread onto a baking sheet and toast in the oven at 375°F (190°C) until golden brown, about 10-15 minutes.
    3. In the meantime, combine tomatoes, cucumber, red onion, and olives in a large bowl.
    4. Whisk together the balsamic vinegar and extra-virgin olive oil in a small bowl.
    5. Add the grilled chicken pieces and toasted bread to the bowl of vegetables. Drizzle the balsamic dressing over the salad and toss to combine.
    6. Gently fold in the pesto until all ingredients are well coated. If necessary, adjust seasoning with more salt and pepper.
    7. Sprinkle with shaved Parmesan cheese and fresh basil leaves just before serving.

    This Chicken Pesto Panzanella Salad is a delightful dish that showcases the best of summer’s produce and the comfort of grilled chicken. It’s the perfect recipe to enjoy the outdoors or to bring a piece of sunshine to your table!

  • Authentic Chiles en Nogada Recipe

    Preparation Time: 2 hours

    Cooking Time: 30 minutes

    Total Time: 2 hours 30 minutes

    Serves: 6

    Chiles en Nogada is a Mexican dish that’s as rich in history as it is in flavor. It features poblano peppers stuffed with a savory mixture of meat and fruits, and is topped with a creamy walnut sauce called ‘nogada’, then garnished with pomegranate seeds and parsley, representing the colors of the Mexican flag.

    Ingredients

    • 6 poblano peppers
    • 1 lb ground pork
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 apple, peeled and diced
    • 1 pear, peeled and diced
    • 1 peach, peeled and diced
    • 1/2 cup raisins
    • 1/2 cup almonds, chopped
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon clove
    • 1/4 teaspoon nutmeg
    • Salt and pepper to taste
    • 1 cup walnut halves, soaked overnight
    • 1/2 cup goats cheese
    • 1 cup milk
    • 1/2 cup sugar
    • 1 tablespoon sherry
    • Pomegranate seeds for garnish
    • Fresh parsley for garnish

    Instructions

    1. Begin by roasting the poblano peppers on a flame until the skins are charred, then place in a plastic bag for 10 minutes to sweat out. Peel off the skin and remove the seeds without tearing the peppers. Carefully set aside.
    2. In a pan over medium heat, cook the ground pork with onions and garlic until the meat is browned and onions are translucent. Add the diced fruits, raisins, and almonds, then season with cinnamon, clove, nutmeg, salt, and pepper. Cook for an additional 10 minutes, stirring occasionally. Set aside to cool.
    3. For the nogada sauce, blend the soaked walnuts with goats cheese, sugar, milk, and sherry until you get a smooth, creamy sauce. If the sauce is too thick, add more milk until it reaches the desired consistency.
    4. Stuff each of the poblano peppers with the meat mixture until well-filled but not over-stuffed.
    5. Cover the stuffed poblanos with the walnut sauce, and then garnish with pomegranate seeds and fresh parsley.
    6. Serve Chiles en Nogada at room temperature to enjoy the fullest range of flavors.

    Notes

    • Historically, Chiles en Nogada is served during the Mexican Independence festivities in September.
    • Choosing ripe and sweet fruits will enhance the overall taste of the filling.
    • The walnut sauce is a signature element of this dish and should be as smooth as possible.
    • Using fresh pomegranate seeds not only adds a burst of color but also a delightful tartness that contrasts with the creamy sauce.

    Enjoy this palatable and visually stunning dish that symbolizes Mexican heritage and culinary ingenuity. Buen Provecho!

  • Classic British Fish and Chips

    Classic British Fish and Chips

    There’s nothing quite like the classic British fish and chips – a dish beloved by many and a staple in British cuisine. In this post, we’ll walk you through how to create this crispy, golden delight right in your own kitchen. Get ready to cook up a dish that’s perfect for a cozy night in or to impress your friends at your next gathering!

    Ingredients:

    • 4 large potatoes, peeled and cut into chips
    • 4 white fish fillets (such as cod or haddock)
    • 1 cup plain flour, plus extra for dusting
    • 1 tsp baking powder
    • 1 tbsp sea salt
    • 1 tsp black pepper
    • 1 cup beer (ale or lager)
    • Vegetable oil for deep frying
    • Lemon wedges, to serve
    • Tartar sauce, to serve

    Instructions:

    1. Rinse the cut potatoes and dry them thoroughly. Meanwhile, heat the oil in a deep fryer or large, deep saucepan to 325°F (160°C).
    2. Carefully add the chips to the oil in batches. Fry for about 3 to 4 minutes until they are soft but not browned. Remove the chips and drain on kitchen paper. Increase the oil temperature to 375°F (190°C).
    3. While the chips are cooling, prepare the fish. Combine 1 cup flour, baking powder, salt, and pepper in a bowl. Gradually whisk in the beer to create a smooth batter.
    4. Dust each fish fillet lightly with flour, then dip into the batter to coat completely. Carefully lower each fillet into the hot oil. Fry for 5 to 7 minutes, until crispy and golden brown. Drain on kitchen paper.
    5. Return the chips to the fryer and cook for another 2 to 3 minutes until golden and crisp. Drain once more on kitchen paper.
    6. Serve the fish and chips hot with lemon wedges, tartar sauce, and a dash of vinegar if desired.

    Tips:

    • Make sure your oil is at the correct temperature before adding your fish and chips, this will ensure they cook properly and get that desirable crispy texture.
    • If you don’t have a deep fryer, use a deep pot but take extra care to regulate the oil temperature and prevent it from getting too hot to avoid accidents.
    • For an extra crispy batter, let the coated fish sit for a few minutes before frying.

    Nutrition Information:

    Calories: Approx. 800 per serving
    Protein: 35g
    Carbohydrates: 85g
    Fat: 35g
    Sodium: 1,200mg

    Don’t forget to enjoy your fish and chips with a side of mushy peas or coleslaw for that authentic British dining experience. Happy frying!

  • Chicken Caesar Pizza: A Gourmet Twist on Classic Flavors

    Chicken Caesar Pizza Recipe

    Experience the perfect blend of flavors with this scrumptious Chicken Caesar Pizza. It’s an innovative meal that combines the creamy, tangy taste of a classic Caesar salad with the warm, comforting delight of a freshly baked pizza. Ideal for any night of the week, this recipe promises to satisfy Caesar salad enthusiasts and pizza lovers alike!

    Ingredients:

    • 1 pound pizza dough, store-bought or homemade
    • 1 cup cooked chicken breast, shredded or diced
    • 2 cups romaine lettuce, chopped
    • 1/2 cup Caesar dressing, plus extra for drizzling
    • 1/2 cup shredded Parmesan cheese
    • 1 cup mozzarella cheese, shredded
    • 1/2 teaspoon garlic powder
    • 1 tablespoon olive oil
    • Freshly ground black pepper, to taste
    • Lemon wedges, for garnish (optional)
    • Croutons, for garnish (optional)

    Instructions:

    1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.
    2. On a floured surface, roll out your pizza dough to your preferred thickness, then transfer it to a piece of parchment paper or a preheated pizza stone sprinkled with cornmeal.
    3. Brush the top of the dough with olive oil and sprinkle with garlic powder.
    4. Spread the Caesar dressing evenly over the dough, leaving a small border around the edges.
    5. Sprinkle the Parmesan cheese over the dressing, followed by the shredded mozzarella.
    6. Top with the cooked chicken pieces.
    7. Transfer the pizza to the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
    8. While the pizza is baking, toss the chopped romaine lettuce with a splash of Caesar dressing until lightly coated.
    9. Once the pizza is done, remove it from the oven and let it cool for a few minutes.
    10. Top the warm pizza with the dressed romaine lettuce, spreading it out evenly.
    11. If desired, add an extra drizzle of Caesar dressing, croutons, and a sprinkling of freshly ground black pepper.
    12. Garnish with lemon wedges if using.
    13. Use a pizza cutter or a sharp knife to slice the pizza into your preferred sizes.

    Serve immediately, enjoying the warm crust, melted cheese, and crisp, cool salad topping. This Chicken Caesar Pizza is a meal on its own but can be accompanied by your favorite side dishes or appetizers for a complete dining experience.

    Tips:

    • For a more homemade touch, try making your own pizza dough and Caesar dressing from scratch.
    • Add anchovies for authentic Caesar flavor, or incorporate bacon bits for additional smokiness.
    • Variations can include swapping chicken for shrimp or adding cherry tomatoes for a burst of freshness.

    Let this Chicken Caesar Pizza bring the joy of gourmet pizza to your kitchen table in under 30 minutes. It’s a creative way to enjoy the classic salad in a more satisfying and hearty form.

  • Caprese Chicken and Spinach Salad: A Light and Flavorful Meal

    If you’re in the mood for a light yet satisfying meal that’s easy to prepare and packed with fresh flavors, this Caprese Chicken and Spinach Salad is a perfect choice. This healthy and delicious dish combines tender grilled chicken, juicy tomatoes, fresh mozzarella, and vibrant basil with a bed of nutritious spinach, all topped with a balsamic glaze for that classic Caprese taste. Let’s cook this delightful salad that’s ideal for a quick lunch or a dinner that won’t weigh you down.

    Ingredients:

    • 2 boneless, skinless chicken breasts
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • 2 cups fresh spinach leaves, washed and dried
    • 1 cup cherry tomatoes, halved
    • 1 cup fresh mozzarella balls (ciliegine), halved
    • Fresh basil leaves, for garnish
    • 2 tablespoons balsamic glaze

    Directions:

    1. Season the chicken breasts with salt and pepper on both sides.
    2. Heat olive oil in a grill pan over medium-high heat.
    3. Add chicken to the pan and cook for 5-6 minutes on each side or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove from the pan and let it rest for a few minutes before slicing it into strips.
    4. While the chicken is resting, assemble the salad by placing a bed of fresh spinach leaves on each plate.
    5. Top the spinach with halved cherry tomatoes, mozzarella balls, and sliced chicken.
    6. Garnish with fresh basil leaves and drizzle with balsamic glaze.
    7. Serve immediately for best flavor and texture.

    This Caprese Chicken and Spinach Salad is not only a feast for the eyes but also a treat for the taste buds. It’s a versatile dish that can be customized with additional vegetables or even a different type of cheese if you prefer. Enjoy this delightful blend of Italian flavors combined with the powerful nutritional profile of spinach for a meal that’s both indulgent and wholesome.

    Nutritional Information:

    (Note: Nutritional information may vary based on the exact ingredients and portion sizes used.)

    • Calories: 350
    • Protein: 28g
    • Carbohydrates: 10g
    • Fat: 20g
    • Fiber: 2g
    • Sugar: 4g

  • Classic American Cornbread: A Sweet and Savory Delight

    Classic American Cornbread: A Sweet and Savory Delight

    There’s nothing quite like the aroma of freshly baked cornbread wafting through the kitchen. This staple of Southern American cuisine is known for its delightful texture and versatility, making it a must-try for any baking enthusiast. Whether you’re pairing it with chili or smothering it in butter and honey, this American cornbread recipe is sure to please your palate. Let’s get started on this simple yet delicious journey.

    Ingredients:

    • 1 cup all-purpose flour
    • 1 cup yellow cornmeal
    • 1/4 cup white sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup milk
    • 1/3 cup vegetable oil
    • 1 large egg

    Instructions:

    1. Preheat your oven to 400°F (200°C). Prepare a 9-inch round cake pan or cast iron skillet by lightly greasing it with cooking spray or butter.
    2. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt until well combined.
    3. In a separate bowl, beat the milk, vegetable oil, and egg together.
    4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this could lead to a dense cornbread.
    5. Pour the batter into the prepared pan or skillet and spread it out evenly with a spatula.
    6. Bake in the preheated oven for 20 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
    7. Allow the cornbread to cool for a few minutes before slicing and serving. Enjoy your cornbread warm with a dab of butter, a drizzle of honey, or as a complementary side to your favorite meal.

    Tips and Variations:

    • For a richer flavor, substitute buttermilk for the milk.
    • Add-ins like shredded cheese, diced jalapeños, or cooked corn kernels can be folded into the batter for extra texture and taste.
    • A touch of vanilla extract can enhance the sweet notes of the cornbread.
    • To make your cornbread extra moist, consider adding a small amount of sour cream or yogurt to the batter.

    This American cornbread is a versatile dish that can be adapted to suit any occasion or preference. Whether you like it sweet, savory, or spicy, there’s room for creativity. So roll up your sleeves, preheat that oven, and get ready to bake a cornbread that’s sure to become a staple in your recipe collection.

  • Authentic Mexican Tacos al Pastor Recipe

    Experience the vibrant and tantalizing flavors of Mexico with this authentic Tacos al Pastor recipe. Steeped in tradition, Tacos al Pastor is a Mexican street food staple, known for its unique blend of spices, chilies, and succulently marinated pork, all served on warm corn tortillas. If you’re ready to embark on a culinary adventure, let’s dive into how to bring this dish into your kitchen.

    Ingredients:

    • 1 kg boneless pork shoulder, sliced into thin steaks
    • 3 guajillo chiles, deseeded and stemmed
    • 3 ancho chiles, deseeded and stemmed
    • 1 chipotle pepper in adobo sauce
    • 1/4 cup white vinegar
    • 3 cloves garlic
    • 1 tsp ground cumin
    • 1 tsp oregano (preferably Mexican)
    • 1 tsp paprika
    • 1/2 tsp cloves
    • 1/4 tsp cinnamon
    • 1/4 cup pineapple juice
    • Salt to taste
    • 1/2 a pineapple, sliced into 1/2 inch thick rounds
    • Small corn tortillas
    • Finely chopped onion
    • Chopped fresh cilantro
    • Lime wedges for garnish

    Instructions:

    1. Start by preparing the adobo sauce: Remove the seeds from the guajillo and ancho chiles. Boil them in water for about 10-15 minutes until soft. Drain and set aside.
    2. Blend the softened guajillo and ancho chiles, chipotle pepper, vinegar, garlic, cumin, oregano, paprika, cloves, cinnamon, pineapple juice, and salt together until smooth. This will create a vibrant red adobo sauce.
    3. In a large dish, coat the thinly sliced pork steaks evenly with the adobo sauce, and let it marinate for a minimum of one hour, ideally overnight in the fridge for enhanced flavor.
    4. When ready to cook, preheat your grill or pan to a medium-high heat. Cut the pineapple into rounds and grill until caramelized, set them aside and then chop into small pieces.
    5. Cook the marinated pork steaks on the grill or in the pan, making sure each side is nicely charred and the pork is cooked through. Once done, chop the steaks into small, bite-sized pieces.
    6. Warm the corn tortillas on the grill or pan for about 30 seconds on each side. Keep them warm by wrapping them in a cloth.
    7. To assemble the tacos, place a spoonful of the chopped pork onto each warm tortilla, followed by some grilled pineapple, diced onion, and fresh cilantro. Serve immediately with a wedge of lime to squeeze over the top.

    Pro-Tips:

    – To achieve an extra authentic touch, stack the marinated meat with layers of pineapple and slow-cook them on a vertical spit, shaving off the outer layer as it caramelizes.
    – For those without a grill, broiling the pork in the oven can also provide a nice char.
    – Serve with a spicy salsa verde or roja on the side for those who enjoy an extra kick.

    Packaged with love and bold flavors, these Tacos al Pastor will transport you to the heart of Mexico with each bite. Buen provecho!