Only One Recipe

Author: John Dough

  • Refreshing Summer Fruit Salad

    Welcome to our cooking blog where we share the freshest and most tantalizing recipes! Today, we’re embracing the bounty of summer with a Refreshing Summer Fruit Salad that’s as colorful as it is delicious. This fruit salad is a fantastic way to enjoy the season’s best picks and is an ideal addition to any meal, whether it’s a family picnic or a sunny BBQ. Let’s dive into this simple yet delightful recipe that’s sure to brighten up your table and your taste buds!

    Ingredients:

    • 1 cup of strawberries, hulled and halved
    • 1 cup of blueberries
    • 1 cup of red grapes, halved
    • 1 cup of pineapple chunks
    • 1 cup of melon balls (cantaloupe or honeydew)
    • 2 kiwis, peeled and sliced
    • 1 mango, peeled and diced
    • 1 banana, sliced
    • 1/2 cup of freshly squeezed orange juice
    • 2 tablespoons of honey
    • 1 teaspoon of fresh lemon zest
    • Fresh mint leaves for garnish (optional)

    Instructions:

    1. In a large bowl, gently combine the strawberries, blueberries, grapes, pineapple chunks, melon balls, kiwi slices, and diced mango.
    2. In a small bowl, whisk together the freshly squeezed orange juice, honey, and lemon zest until well-blended.
    3. Drizzle the dressing over the fruit mixture and toss gently to coat the fruits evenly with the dressing.
    4. Let the fruit salad sit for about 15 minutes to allow the flavors to meld. This rest period lets the fruit absorb the sweet and tangy dressing, amplifying the overall taste.
    5. Add the banana slices to the salad just before serving to prevent them from browning.
    6. Garnish with fresh mint leaves for a refreshing and aromatic touch if desired.
    7. Serve the fruit salad in a large serving bowl, or portion it out into individual cups for a more personal touch.

    This Refreshing Summer Fruit Salad is not only a feast for the eyes but a treat for the palate. The combination of sweet and zesty flavors brings out the best in each fruit, while the fresh mint provides a cool, refreshing finish. It’s the perfect side dish that compliments any summer meal and can also serve as a light dessert.

    Remember, you can always adjust the amount of honey and citrus to suit your personal taste, and feel free to experiment with different fruits based on availability and preference. Enjoy this delightful bowl of summer anytime!

  • Garlic Shrimp Pasta: A Quick and Flavorful Weeknight Dinner

    Introduction

    Looking for a delicious and quick meal that is sure to impress your family and friends? Look no further than this garlic shrimp pasta recipe. It’s a perfect blend of flavors that can be whipped up in no time, making it ideal for a busy weeknight or a special occasion.

    Ingredients

    • 8 oz spaghetti or any pasta of your choice
    • 1 lb large shrimp, peeled and deveined
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1/4 teaspoon red pepper flakes (optional)
    • 1/2 cup chicken or vegetable broth
    • Juice of 1 lemon
    • 1 teaspoon lemon zest
    • 1/4 cup freshly chopped parsley
    • Salt and freshly ground black pepper to taste
    • Grated Parmesan cheese, for serving

    Instructions

    1. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

    2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, if using, and sauté for about 1 minute until the garlic is fragrant but not browned.

    3. Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes on each side or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

    4. In the same skillet, add the chicken or vegetable broth, lemon juice, and lemon zest. Bring the mixture to a simmer and let it reduce by half, which should take about 2-3 minutes.

    5. Return the shrimp to the skillet and add the cooked pasta. If the sauce is too thick, add some of the reserved pasta water until you reach the desired consistency. Toss everything together well to ensure the pasta is coated with the sauce and the shrimp are evenly distributed.

    6. Remove from heat and stir in the chopped parsley. Serve immediately with grated Parmesan cheese on top.

    Conclusion

    This garlic shrimp pasta is a versatile dish that can easily be adapted to your taste. Whether you prefer a spicier kick or a more citrusy flavor, you can adjust the ingredients to your liking. The result is a mouth-watering pasta dish that’s bound to become a staple in your home-cooked meal repertoire.

    Enjoy your meal!

  • Chicken Alfredo Stuffed Acorn Squash

    As the leaves change and the air gets crisper, it’s the perfect time to introduce a new twist on comfort food with our Chicken Alfredo Stuffed Acorn Squash. If you’re looking for a cozy meal that delicately merges the richness of a classic pasta dish with a seasonal vegetable, this recipe is for you! In about 5 minutes, you’ll learn how to create a scrumptious, autumn-inspired dish that’s sure to impress both family and friends.

    Ingredients:

    • 2 acorn squashes, halved and seeds removed
    • 1 tbsp olive oil
    • Salt and pepper, to taste
    • 2 chicken breasts, cooked and shredded
    • 1 cup Alfredo sauce (homemade or store-bought)
    • 1/2 cup mozzarella cheese, shredded
    • 1/4 cup Parmesan cheese, grated
    • 1/4 cup parsley, chopped for garnish
    • 1 tsp garlic, minced
    • 1/2 tsp onion powder
    • Pinch of nutmeg (optional)

    Instructions:

    1. Preheat your oven to 400°F (205°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and the edges are starting to brown.
    2. In a large mixing bowl, combine the shredded chicken, Alfredo sauce, garlic, onion powder, and a pinch of nutmeg if desired. Mix until all the ingredients are well coated with the sauce.
    3. Once the acorn squash halves are done roasting, remove them from the oven. Fill each squash half with the chicken Alfredo mixture, ensuring it’s evenly distributed.
    4. Sprinkle the tops of the stuffed squashes with mozzarella and Parmesan cheeses.
    5. Return the stuffed squashes to the oven. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
    6. Garnish with chopped parsley before serving.

    There you have it – a dish that not only celebrates the season but is also packed with flavors that comfort the soul. Whether it’s a weeknight dinner or a special occasion, this Chicken Alfredo Stuffed Acorn Squash will leave everyone asking for seconds! Serve it alongside a simple green salad or some crusty bread for a complete meal. Bon Appetit!

  • Chicken Avocado Wrap: A Healthy and Satisfying Meal

    Chicken Avocado Wrap

    Wraps are a versatile and satisfying meal that can be enjoyed both on the go and at home. Our Chicken Avocado Wrap is perfect for those looking for a nutritious, easy-to-make lunch or light dinner. This recipe features tender grilled chicken, creamy avocado slices, crisp lettuce, and a hint of lime, all wrapped up in a soft tortilla.

    Ingredients:

    • 2 medium boneless, skinless chicken breasts
    • 1 ripe avocado, sliced
    • 2 large flour tortillas
    • 1 cup chopped romaine lettuce or baby spinach
    • 1 medium tomato, diced
    • 1/4 cup shredded cheese (optional)
    • 2 tablespoons ranch dressing or your favorite sauce
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 tablespoon fresh lime juice

    Instructions:

    1. Season the chicken breasts with salt and pepper. Heat olive oil in a grill pan over medium-high heat. Grill the chicken for 5-6 minutes on each side, or until fully cooked and juices run clear.
    2. Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
    3. Warm the tortillas in the microwave for about 10-15 seconds to make them more pliable.
    4. On each tortilla, lay out the lettuce or spinach, then arrange the chicken strips, avocado slices, diced tomatoes, and shredded cheese (if using).
    5. Drizzle with ranch dressing and a squeeze of fresh lime juice.
    6. Fold the sides of the tortilla in, then roll it up tightly from the bottom to enclose all the ingredients.
    7. Cut the wrap in half on a diagonal and serve immediately, or wrap in foil to enjoy on the go.

    Cooking Tip: For a healthier option, choose whole wheat tortillas and substitute ranch dressing with a Greek yogurt-based sauce or a low-fat vinaigrette.

    Nutritional Information:

    Each wrap is a balanced meal, providing a good source of protein, fiber, and healthy fats, thanks to the combination of chicken, avocado, and vegetables.

    Enjoy your delicious and wholesome Chicken Avocado Wrap!

  • Chicken Pesto Stuffed Peppers

    Chicken Pesto Stuffed Peppers

    These Chicken Pesto Stuffed Peppers are a delightful fusion of flavors that pack a nutritious punch, combining lean chicken, aromatic basil pesto, and vibrant bell peppers. This meal is not only a feast for the eyes but also a delicious way to keep your diet balanced and interesting. This simple recipe takes minimal prep time and is a great way to use up leftover chicken.

    Ingredients:

    • 4 large bell peppers, any color
    • 2 cups cooked chicken, shredded
    • 1/2 cup basil pesto
    • 1 cup cooked quinoa or rice
    • 1 cup grated mozzarella cheese
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup grated Parmesan cheese
    • Salt and pepper to taste
    • Olive oil for drizzling
    • Fresh basil leaves for garnish (optional)

    Instructions:

    1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
    2. Wash the bell peppers and slice them in half from top to bottom. Remove the seeds and ribs inside.
    3. In a mixing bowl, combine the shredded chicken with basil pesto until well coated. Season with salt and pepper to taste.
    4. Add the cooked quinoa or rice to the chicken mixture and mix well.
    5. Stir in the halved cherry tomatoes and half of the grated mozzarella cheese into the chicken and quinoa mixture.
    6. Stuff each pepper half with the chicken and pesto mixture, pressing down slightly to pack in the filling.
    7. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese over the tops of the stuffed peppers.
    8. Place the stuffed peppers on the prepared baking sheet and drizzle with olive oil.
    9. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
    10. If desired, broil for the last 2-3 minutes to get a golden-brown cheesy crust.
    11. Remove from oven and let the peppers cool for a few minutes. Garnish with fresh basil leaves if using.

    Serving Suggestions:

    Enjoy your Chicken Pesto Stuffed Peppers with a side salad for an extra dose of greens or with a slice of crusty bread to soak up any juices. These stuffed peppers are not only delicious but also leftovers-friendly. Store any extras in an airtight container in the fridge for quick lunches throughout the week.

  • Classic Key Lime Pie Recipe

    Classic Key Lime Pie Recipe

    Experience the tart and sweet delight of a Classic Key Lime Pie, a dessert that brings a taste of the Florida Keys right to your table. This simple yet delectable recipe is just the right balance of flavors to please any palate.

    Ingredients

    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 5 tablespoons unsalted butter, melted
    • 3 cups sweetened condensed milk
    • 1/2 cup sour cream
    • 3/4 cup key lime juice
    • 1 tablespoon grated key lime zest
    • Whipped cream, for garnish
    • Lime slices, for garnish

    Instructions

    1. Preheat your oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well blended. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
    3. Bake the crust for 7 minutes then remove from the oven to cool.
    4. In a separate bowl, combine sweetened condensed milk, sour cream, key lime juice, and key lime zest. Stir until mixture is smooth and creamy.
    5. Pour the filling into the cooled graham cracker crust and spread evenly.
    6. Bake for 10 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do not allow to brown.
    7. Chill the pie thoroughly before serving. This will take approximately 2-3 hours in the refrigerator.
    8. Before serving, garnish with whipped cream and lime slices for a beautiful presentation.

    Additional Tips

    • If you can’t find key limes, you can use regular lime juice, but the distinct taste of key limes is recommended for authentic flavor.
    • Garnish with lime zest for an extra pop of lime flavor and color.
    • The key lime pie can be made one day ahead and stored in the refrigerator.

    Enjoy your Classic Key Lime Pie with a cup of coffee or tea for a delightful treat that’s sure to impress your guests at any gathering!

  • Chicken Alfredo Stuffed Portobello Mushrooms

    Chicken Alfredo Stuffed Portobello Mushrooms

    Looking for a decadent dinner idea that combines creamy pasta favorites with a health-conscious twist? Look no further. These Chicken Alfredo Stuffed Portobello Mushrooms are a culinary delight, offering a rich blend of creamy Alfredo sauce, tender chicken chunks, and the robust flavor of Portobello mushrooms. They’re perfect for a cozy night in or as an impressive dish for your next dinner party. Let’s get cooking!

    Ingredients:

    • 4 large Portobello mushroom caps, stems and gills removed
    • 2 tablespoons olive oil
    • 2 boneless, skinless chicken breasts, cooked and diced
    • 1 cup Alfredo sauce (homemade or store-bought)
    • 1/2 cup shredded mozzarella cheese
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup chopped parsley, for garnish
    • Salt and pepper to taste

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Brush the Portobello mushroom caps with olive oil and season them with salt and pepper. Place them gill-side down on a baking sheet and bake for about 5 minutes, until they start to release their moisture.
    3. Remove the mushrooms from the oven and carefully drain any liquid. Flip the mushrooms over so the gill sides are facing up.
    4. In a bowl, mix the cooked, diced chicken with the Alfredo sauce until the chicken is well coated.
    5. Spoon the chicken and Alfredo mixture into the mushroom caps, dividing it equally among them.
    6. Sprinkle the tops with mozzarella and Parmesan cheeses.
    7. Bake in the oven for 15 – 20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
    8. Garnish with chopped parsley before serving.

    This Chicken Alfredo Stuffed Portobello Mushroom recipe is not just a meal; it’s a statement dish that’s bound to impress. If you’re looking to amp up your kitchen game or simply craving a comforting dish that won’t leave you feeling over-stuffed, this recipe is for you. Indulge in the rich, creamy flavors and enjoy the perfect combination of textures with each bite.

    Bon Appétit!

  • Classic Homemade Macaroni and Cheese

    Classic Homemade Macaroni and Cheese

    There’s nothing quite like a creamy, cheesy bowl of macaroni and cheese. It’s the ultimate comfort food that’s perfect for any day of the week. Forget the boxed versions; making macaroni and cheese from scratch is simple and hugely rewarding. Here’s a step-by-step guide to creating a classic homemade macaroni and cheese that’s sure to be a hit at your table.

    Ingredients:

    • 8 oz macaroni pasta
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 2 cups whole milk
    • 1/4 teaspoon paprika
    • 1/2 teaspoon mustard powder
    • 1/4 teaspoon garlic powder
    • Salt and pepper to taste
    • 2 cups shredded sharp cheddar cheese
    • 1 cup shredded Gruyere cheese
    • Bread crumbs (optional)

    Instructions:

    1. Preheat your oven to 350°F (175°C) if you wish to bake the macaroni and cheese for a crispy top layer.
    2. Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and set aside.
    3. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes to create a roux, stirring continuously.
    4. Gradually whisk in the milk, ensuring there are no lumps. Add paprika, mustard powder, garlic powder, salt, and pepper. Continue to cook and stir until the sauce thickens.
    5. Reduce the heat to low and add in the shredded cheddar and Gruyere cheeses. Stir until the cheese is fully melted and the sauce is smooth.
    6. Combine the cooked macaroni with the cheese sauce, mixing well to ensure the pasta is fully coated.
    7. Transfer the macaroni and cheese to a baking dish if baking. Sprinkle the top with breadcrumbs if desired for extra crunch.
    8. Bake in the preheated oven for 20 minutes, or until the top is golden brown and crispy.
    9. Remove from the oven and let it cool slightly before serving.

    Enjoy your classic homemade macaroni and cheese fresh from the oven, with its irresistibly gooey center and perfectly toasted top!

    Tips: Feel free to add more of your favorite cheeses to the mix for a richer flavor. You can also incorporate extras like cooked bacon, diced tomatoes, or sautéed onions for a personal twist.

  • Authentic Mexican Mole Poblano Recipe

    Introduction

    Embark on a culinary journey through Mexico with this authentic Mole Poblano recipe, a dish celebrated for its deep, nuanced flavors and blend of spices, chocolate, and chillies. Perfect for special occasions or a family gathering, Mole Poblano is a centerpiece of Mexican cuisine that is both captivating and delicious.

    Ingredients

    • 4 dried Ancho chillies
    • 4 dried Pasilla chillies
    • 4 dried Mulato chillies
    • 2 tomatoes
    • 1 medium onion, quartered
    • 4 cloves of garlic, peeled
    • 3 tablespoons sesame seeds
    • 1/2 cup almonds
    • 1/4 cup raisins
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon anise
    • 1/4 teaspoon cloves
    • 2 tablespoons vegetable oil
    • 4 cups chicken broth
    • 1 small disc of Mexican chocolate (about 3 oz)
    • 1 tablespoon sugar (optional)
    • Salt to taste
    • Additional sesame seeds for garnishing

    Instructions

    1. Clean the chillies by removing the stems, seeds, and veins. Toast them lightly in a dry skillet over medium heat until they change color and release their aroma. Soak the chillies in hot water for 30 minutes to soften.
    2. On the same skillet, roast the tomatoes, onion, and garlic until they are charred and soft. Peel the skin from the tomatoes once cooled.
    3. In a dry pan, toast the sesame seeds, almonds, and raisins until golden brown, being careful not to burn them. Set them aside.
    4. Using a blender or food processor, combine the soaked chillies (reserve the soaking liquid), roasted vegetables, toasted sesame seeds, almonds, raisins, and spices. Blend until you achieve a smooth paste, adding the reserved chilli soaking liquid as needed to facilitate blending.
    5. Heat the vegetable oil in a large pot over medium heat. Add the mole paste and cook, stirring constantly for about 5 minutes.
    6. Slowly add the chicken broth to the pot, stirring consistently to avoid clumps.
    7. Once the mixture comes to a boil, reduce the heat to low and simmer for about 45 minutes, stirring occasionally.
    8. When the sauce has thickened, add the Mexican chocolate and sugar (if using) and continue to cook, stirring until the chocolate is fully incorporated.
    9. Season the mole with salt to taste and cook for an additional 20 minutes on low heat. The finished mole should coat the back of a spoon.
    10. Serve the mole over cooked chicken and garnish with sesame seeds. Traditionally, it is paired with rice and warm tortillas.

    Tips

    • If the sauce becomes too thick, thin it out with more chicken broth.
    • For a less labor-intensive version, you can utilize premade mole paste available in Mexican markets – just dissolve it in chicken broth and add your own chocolate and seasonings.
    • Use a fine mesh strainer to achieve a smoother sauce, if desired.
    • Leftover mole can be stored in the refrigerator for up to a week or frozen for longer storage.

    Conclusion

    Making Mole Poblano at home can be a time-consuming process but the result is a flavor experience unlike any other. Gather your friends and family and enjoy the rich taste of this timeless Mexican classic. ¡Buen provecho!

  • Beef and Mushroom Zoodle Casserole

    Beef and Mushroom Zoodle Casserole

    Looking for a comforting casserole that won’t leave you feeling sluggish? Our Beef and Mushroom Zoodle Casserole is packed with protein, healthy vegetables, and the cozy flavors you crave, without the heavy carbs. This casserole uses zucchini noodles – or ‘zoodles’ – to create a lighter, yet still satisfying dish.

    Ingredients:

    • 2 large zucchini, spiralized into noodles
    • 1 tablespoon olive oil
    • 1 pound ground beef
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 8 ounces mushrooms, sliced
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup beef broth
    • 1 tablespoon tomato paste
    • 1/2 cup sour cream
    • 1 cup shredded cheese (cheddar or mozzarella work well)
    • Fresh parsley, chopped, for garnish

    Instructions:

    1. Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
    2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and brown until no longer pink, breaking it apart as it cooks.
    3. Stir in the onion, garlic, mushrooms, thyme, salt, and pepper. Sauté until the vegetables are softened, about 5 minutes.
    4. Mix in the tomato paste, then pour in the beef broth. Bring the mixture to a simmer and let it cook for a few minutes to reduce slightly.
    5. Remove the skillet from the heat and stir in the sour cream until well combined.
    6. Place the spiralized zucchini in the prepared baking dish and top with the beef and mushroom mixture. Stir gently to mix.
    7. Sprinkle the shredded cheese over the top of the casserole.
    8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
    9. Garnish with fresh parsley before serving.

    Enjoy this hearty yet guilt-free Beef and Mushroom Zoodle Casserole that brings all the comfort of a traditional casserole with a healthy twist!