If you’re on the hunt for a quick, delicious, and impressive dinner idea, look no further than this Garlicky Shrimp Scampi with Linguine. This recipe is a perfect blend of succulent shrimp, aromatic garlic, and zesty lemon, all tossed with al dente linguine. It’s a dish that’s sure to please everyone at the table, whether you’re cooking for family, friends, or even a special date night.

Why This Recipe is Perfect for You

This Garlicky Shrimp Scampi with Linguine is ideal for busy weeknights when you need a meal that’s fast yet satisfying. It’s also perfect for those who love seafood and vibrant, fresh flavors. The simplicity of the ingredients combined with the elegant presentation makes this dish suitable for both casual and formal occasions. Plus, it’s a great way to impress your guests without spending hours in the kitchen.

Ingredients

• 8 ounces linguine pasta
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Lemon slices for garnish
• Grated Parmesan cheese for serving

Directions

1. Cook the Linguine: Follow the package instructions to cook the linguine until al dente. Drain and set aside.
2. Prepare the Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using), and cook for 1-2 minutes until fragrant.
3. Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque.
4. Create the Sauce: Pour in the white wine and lemon juice, then add the lemon zest. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Combine: Add the cooked linguine to the skillet and toss until evenly coated with the shrimp and sauce.
6. Garnish and Serve: Remove from heat and garnish with chopped parsley and lemon slices. Serve hot with grated Parmesan cheese on the side.

Kitchen Equipment Needed

• Large pot for cooking pasta
• Large skillet
• Garlic press or mincer
• Lemon zester
• Measuring cups and spoons
• Colander

Tips and Shortcuts

• Pre-peeled Shrimp: Save time by purchasing shrimp that are already peeled and deveined.
• Microwave Garlic: Soften garlic quickly by microwaving the cloves for 10-15 seconds before mincing.
• Lemon Juice: Use a handheld citrus juicer to quickly extract lemon juice.

Recipe Swaps and Variations

• Pasta Variations: Substitute linguine with spaghetti, fettuccine, or even zucchini noodles for a low-carb option.
• Add Vegetables: Enhance the dish with additions like cherry tomatoes, spinach, or bell peppers.
• Spice Level: Increase the red pepper flakes for a spicier kick or omit them entirely for a milder flavor.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or white wine to loosen the sauce if necessary. Avoid microwaving as it can overcook the shrimp and make them rubbery.

Food and Drink Pairings

Pair this dish with a crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, a sparkling water with a slice of lemon complements the flavors beautifully. A side of garlic bread or a simple green salad with a light vinaigrette also makes excellent accompaniments.

Frequently Asked Questions (FAQ)

Q: Can I use frozen shrimp for this recipe? A: Yes, just make sure to thaw them completely before cooking.

Q: What can I use instead of white wine? A: You can substitute chicken broth or a splash of apple cider vinegar.

Q: Is this recipe gluten-free? A: Use gluten-free pasta to make this dish gluten-free.

Q: Can I make this dish ahead of time? A: It’s best served fresh, but you can prepare the ingredients in advance for quicker assembly.

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Loved this Garlicky Shrimp Scampi with Linguine? Share the recipe with your friends and family, and don’t forget to subscribe to our blog for more delicious and easy-to-make recipes. Happy cooking!

Lemon Garlic Shrimp Scampi with Linguine

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• Author: admin
• Total Time: 25 minutes

Print Recipe

Description

Need a quick dinner idea? Try this Garlicky Shrimp Scampi with Linguine – a delightful mix of shrimp, garlic, and lemon!

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Ingredients

8 ounces linguine pasta

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1/4 cup white wine (such as Pinot Grigio or Sauvignon Blanc)

1/4 cup fresh lemon juice

Zest of 1 lemon

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

Lemon slices for garnish

Grated Parmesan cheese for serving

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Instructions

Cook the linguine pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes, or until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque.

Pour in the white wine and lemon juice, then add the lemon zest. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Add the cooked linguine to the skillet and toss until evenly coated with the shrimp and sauce.

Remove from heat and garnish with chopped parsley and lemon slices.

Serve hot with grated Parmesan cheese on the side.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 340 kcal

The post Lemon Garlic Shrimp Scampi with Linguine appeared first on MiaRecipes.

Why This Recipe Is Perfect for You

This recipe is designed for home cooks of all skill levels who want to create a restaurant-quality dish with ease. The combination of panko breadcrumbs, lemon zest, and Pecorino Romano cheese gives the chicken a unique crunch and a burst of flavor. The creamy lemon sauce adds a tangy richness that complements the crispy chicken perfectly. It’s an excellent choice for family dinners, entertaining guests, or simply treating yourself to something special.

Ingredients You’ll Need

For the Chicken:

• 8 (2-ounce) chicken tenderloins
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Zest from 1 lemon
• ¼ cup grated Pecorino Romano cheese
• ¼ cup extra virgin olive oil
• 2 tablespoons butter

For the Sauce:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon all-purpose flour
• 1 tablespoon minced garlic
• ¼ cup milk
• ¾ cup heavy cream
• ¼ cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon butter

Kitchen Equipment Needed

• Meat mallet
• Three shallow bowls
• Large nonstick sauté pan
• Medium saucepan
• Whisk
• Paper towels

Directions

For the Chicken:

1. Using a meat mallet, flatten the tenderloins to an even thickness.
2. Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and Pecorino Romano cheese.
3. Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture.
4. Heat olive oil and butter in a large nonstick sauté pan over medium heat. Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side. Work in batches if necessary.
5. Drain on paper towels.

For the Sauce:

1. In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
2. Whisk in flour, then gradually add milk, cream, and chicken broth.
3. Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes.
4. Remove from heat and stir in lemon juice and butter.
5. Drizzle sauce over chicken before serving.

Tips and Tricks for the Best Zesty Lemon Pecorino Crispy Chicken

1. Flattening the Chicken

Flattening the chicken tenderloins ensures even cooking and helps achieve that perfect crispy texture. If you don’t have a meat mallet, you can use the bottom of a heavy skillet.

2. Dredging Technique

Make sure to coat the chicken thoroughly at each dredging step. This ensures a nice, even crust that sticks to the chicken and gets wonderfully crispy when fried.

3. Cooking in Batches

Avoid overcrowding the pan when frying the chicken. Cooking in batches allows each piece to cook evenly and prevents the oil temperature from dropping too much.

4. Making the Sauce

When making the sauce, be sure to whisk continuously to prevent lumps. Gradually adding the liquid ingredients helps create a smooth and creamy sauce.

Variations and Swaps

1. Cheese Swap

If you don’t have Pecorino Romano, you can substitute with Parmesan cheese. It will still add a nice salty tang to the chicken.

2. Gluten-Free Option

To make this recipe gluten-free, use gluten-free flour and breadcrumbs. The result will be just as delicious and crispy.

3. Adding Herbs

For an extra layer of flavor, consider adding chopped fresh herbs like parsley or basil to the breadcrumb mixture.

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a preheated oven at 350°F (175°C) until heated through. The sauce can be reheated gently on the stovetop.

Food and Drink Pairings

Side Dishes

This Zesty Lemon Pecorino Crispy Chicken pairs wonderfully with a variety of side dishes. Consider serving it with roasted vegetables, a fresh green salad, or creamy mashed potatoes.

Wine Pairing

For a perfect wine pairing, try a crisp white wine like Sauvignon Blanc or a light Chardonnay. The acidity in these wines complements the lemony flavors in the dish beautifully.

FAQ

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts. Simply cut them into strips and follow the same instructions.

Can I bake the chicken instead of frying?

Yes, you can bake the chicken for a healthier option. Preheat your oven to 400°F (200°C) and bake on a greased baking sheet for 15-20 minutes, flipping halfway through.

What can I use instead of heavy cream?

If you prefer a lighter sauce, you can use half-and-half or whole milk instead of heavy cream. The sauce will be less rich but still delicious.

Call to Action

If you enjoyed this recipe, be sure to share it with your friends and family! Don’t forget to subscribe to our blog for more delicious recipes and cooking tips. Happy cooking!

Zesty Lemon Pecorino Crispy Chicken

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• Author: Mia Martinez
• Total Time: 40 minutes

Print Recipe

Ingredients

For the Chicken:

8 (2-ounce) chicken tenderloins

½ cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

Zest from 1 lemon

¼ cup grated Pecorino Romano cheese

¼ cup extra virgin olive oil

2 tablespoons butter

For the Sauce:

1 tablespoon extra virgin olive oil

1 tablespoon all-purpose flour

1 tablespoon minced garlic

¼ cup milk

¾ cup heavy cream

¼ cup chicken broth

2 tablespoons lemon juice

1 tablespoon butter

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Instructions

For the Chicken: Using a meat mallet, flatten the tenderloins to even thickness. Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and cheese. Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture.

Heat olive oil and butter in a large nonstick sauté pan over medium heat. Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side. Work in batches if necessary. Drain on paper towels.

For the Sauce: In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant. Whisk in flour, then gradually add milk, cream, and chicken broth. Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in lemon juice and butter. Drizzle sauce over chicken before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 420 kcal

The post Zesty Lemon Pecorino Crispy Chicken appeared first on MiaRecipes.

Why You’ll Love This Recipe

Asian-Style Crispy Garlic Chicken is a versatile dish that’s perfect for busy weeknights or a special weekend treat. The crispy texture of the chicken combined with the rich, savory garlic sauce creates a harmony of flavors that will leave you craving more. Whether you’re a seasoned home cook or a kitchen newbie, this recipe is straightforward and foolproof, making it a great addition to your culinary repertoire.

Who Is This Recipe For?

This recipe is ideal for those who love bold flavors and appreciate the simplicity of a one-pan meal. It’s also a fantastic choice for meal preppers, as it stores well and can be easily reheated. If you’re someone who enjoys experimenting with different cuisines or looking to introduce your family to Asian flavors, this dish is a perfect starting point.

Ingredients and Kitchen Equipment

Ingredients:

• For the Chicken:
  • 500 grams boneless chicken thighs
  • 2 tablespoons cornstarch
  • 1 tablespoon dark soy sauce
  • 1.5 tablespoons minced garlic
  • 1 teaspoon ginger, minced
  • 1 red bell pepper, sliced
  • ⅓ cup green onion, chopped
  • ⅓ cup oil for frying
• For the Chinese Garlic Sauce:
  • 2 tablespoons soy sauce
  • ¼ cup chicken broth
  • 2 teaspoons rice vinegar
  • 1 tablespoon light brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha
  • ¼ cup water
  • ½ teaspoon pepper
  • 1 tablespoon cornstarch

Kitchen Equipment:

• Mixing bowls
• Skillet or frying pan
• Measuring cups and spoons
• Spatula
• Cutting board and knife

Directions

Prep Sauce and Marinate Chicken:

1. Prepare the Sauce: In a mixing bowl, combine all the sauce ingredients and set aside. This will allow the flavors to meld together while you prepare the chicken.
2. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and place them in a separate bowl. Add dark soy sauce and 2 tablespoons of cornstarch, then toss to coat evenly. Let the chicken marinate for at least 15 minutes to absorb the flavors.

Cook the Chicken:

3. Fry the Chicken: Heat ⅓ cup oil in a skillet over medium heat. Add half of the marinated chicken, ensuring the pieces are spaced apart. Cook for 2-3 minutes per side until golden brown and crispy. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet.

Cook Aromatics and Sauce with Chicken:

4. Sauté the Aromatics: Heat the remaining oil in the skillet, add minced ginger and garlic, and sauté for 30 seconds until fragrant.
5. Combine Everything: Add the cooked chicken, bell pepper, and green onions to the skillet. Pour the prepared sauce over the mixture and stir well.
6. Thicken the Sauce: Cook for 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.

Serve:

7. Serve Hot: Serve the Asian-Style Crispy Garlic Chicken hot over a bed of steamed rice. Garnish with additional green onions or sesame seeds if desired.

Tips, Shortcuts, and Variations

Tips:

• Marinating Time: For deeper flavor, marinate the chicken for up to an hour.
• Cut Evenly: Ensure chicken pieces are cut evenly for consistent cooking.
• Oil Temperature: Maintain medium heat to avoid burning the chicken or aromatics.

Shortcuts:

• Pre-minced Garlic and Ginger: Use store-bought pre-minced garlic and ginger to save time.
• Frozen Bell Peppers: Substitute fresh bell pepper with frozen pre-sliced bell peppers.

Variations:

• Protein Swap: Try this recipe with boneless skinless chicken breasts, shrimp, or tofu for a vegetarian option.
• Vegetable Add-ins: Add vegetables like broccoli, snap peas, or carrots for extra nutrition and color.

Storing Leftovers

To store leftovers, allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in the microwave.

Food and Drink Pairings

This dish pairs beautifully with steamed jasmine rice or fried rice. For a complete meal, serve with a side of stir-fried vegetables or a fresh Asian salad. To complement the flavors, consider a light and crisp white wine like a Sauvignon Blanc or a refreshing iced green tea.

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken thighs with boneless, skinless chicken breasts. Keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly.

Is this dish spicy?

The dish has a mild spice level due to the Sriracha. If you prefer a spicier kick, you can add more Sriracha or a pinch of red pepper flakes.

Can I make this dish gluten-free?

To make this recipe gluten-free, use tamari or a gluten-free soy sauce in place of regular soy sauce and dark soy sauce.

How can I make the chicken extra crispy?

Ensure the oil is hot enough before adding the chicken, and avoid overcrowding the pan. This allows the chicken to cook evenly and achieve a crispy texture.

Call to Action

We hope you enjoy making and savoring this Asian-Style Crispy Garlic Chicken as much as we do! If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious recipes and culinary tips. Happy cooking!

Asian-Style Crispy Garlic Chicken

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• Author: Mia Martinez
• Total Time: 35 minutes

Print Recipe

Description

Just whipped up this Crispy Garlic Chicken, bursting with flavors! Perfect for a quick, satisfying dinner!

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Ingredients

500 grams boneless chicken thighs
2 tablespoons cornstarch
1 tablespoon dark soy sauce
1.5 tablespoons minced garlic
1 teaspoon ginger, minced
1 red bell pepper, sliced
⅓ cup green onion, chopped
⅓ cup oil for frying
For Chinese Garlic Sauce:
2 tablespoons soy sauce
¼ cup chicken broth
2 teaspoons rice vinegar
1 tablespoon light brown sugar
1 teaspoon sesame oil
1 teaspoon Sriracha
¼ cup water
½ teaspoon pepper
1 tablespoon cornstarch

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Instructions

Prep Sauce and Marinate Chicken:
In a mixing bowl, combine all the sauce ingredients and set aside.
Cut chicken thighs into bite-sized pieces and place in a separate bowl.
Add dark soy sauce and 2 tablespoons cornstarch to the chicken, toss to coat evenly.
Cook Chicken:
4. Heat 1/3 cup oil in a skillet on medium heat. Add half of the marinated chicken spaced apart. Cook for 2-3 minutes per side.
5. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet.
Cook Aromatics and Sauce with Chicken:
6. Heat the remaining oil, add ginger and garlic, sauté for 30 seconds.
7. Add chicken, bell pepper, and green onions. Pour over the sauce, mix well.
8. Cook for 2-3 minutes until the sauce thickens.
Serve hot with rice.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 300 kcal

The post Asian-Style Crispy Garlic Chicken appeared first on MiaRecipes.

In the pantheon of simple yet sophisticated dishes, the Blissful Berries & Chèvre Flatbread Delight shines brightly. This recipe combines the crispiness of freshly baked flatbread with the tangy zest of goat cheese and the sweet burst of blueberries, all highlighted by a hint of apricot and fresh mint. It’s perfect for anyone looking to impress guests at a brunch or craving a gourmet meal at home without excessive fuss.

Who Should Try This Recipe?

Whether you’re a seasoned chef or a culinary newbie, this recipe is designed to be approachable yet impressive. It’s especially suitable for those who enjoy exploring the harmonious blend of savory and sweet flavors. If you’re looking for a dish that’s as visually appealing as it is delicious, the vibrant colors of this flatbread make it a feast for the eyes as well.

Why You’ll Love This Flatbread

• Quick and Easy: Ready in about 20 minutes, this recipe is perfect for busy evenings or last-minute gatherings.
• Customizable: Easily adaptable, you can swap out toppings based on what’s in season or what you have on hand.
• Visually Impressive: The rich colors and gourmet look of this flatbread make it a standout dish that’s sure to impress.

Kitchen Equipment Needed

To prepare this delightful flatbread, you’ll need:

• Food processor (optional, for making the dough)
• Oven
• Rolling pin
• Baking sheets
• Cornmeal (for dusting)
• Pastry brush
• Zester
• Knife and cutting board for chopping mint and slicing the finished flatbread

Ingredients and How to Make Blissful Berries & Chèvre Flatbread Delight

Ingredients:

• 2 homemade or store-bought flatbread crusts
• 2 tablespoons olive oil
• 4-6 tablespoons apricot jam
• Zest of 1 lemon
• 8 oz. plain goat cheese
• 1 cup fresh blueberries
• 4-6 tablespoons honey
• A small handful of fresh mint leaves, julienne cut
• Kosher salt to taste

Directions:

1. Prep: Preheat your oven to 500°F (260°C). Roll out your flatbread dough if making from scratch using the provided Golden Mediterranean Flatbread recipe.
2. Assemble: Brush each flatbread crust with olive oil. Spread apricot jam over the crusts and sprinkle evenly with lemon zest. Crumble goat cheese over the top, then scatter blueberries.
3. Bake: Place in the preheated oven and bake for 8-10 minutes until the edges are golden. Switch to broil for an extra crispy finish for 1-2 minutes.
4. Garnish and Serve: Remove from oven, drizzle with honey, and sprinkle with julienned mint. Add a pinch of Kosher salt, slice, and serve immediately.

Tips, Shortcuts, and Variations

• Shortcut Dough: Use pre-made flatbread or naan to save time without sacrificing flavor.
• Variations: Substitute raspberries or sliced strawberries for blueberries or try peach jam instead of apricot for a different taste.
• Cheese Options: Not a fan of goat cheese? Feta or ricotta can be excellent alternatives.

Storing Leftovers

This flatbread is best enjoyed fresh, but if you have leftovers, they can be stored in the refrigerator for up to two days. Reheat in the oven at 350°F (175°C) until warm and crispy.

Perfect Pairings

Serve your flatbread with a light, refreshing salad or a glass of chilled white wine, such as Sauvignon Blanc or a dry Riesling, to complement the fruity, tangy flavors of the dish.

Frequently Asked Questions

Q: Can I make this flatbread vegan? A: Absolutely! Substitute the goat cheese with a vegan cheese option and use agave syrup instead of honey.

Q: Is this recipe suitable for kids? A: Yes, kids will love the sweet and cheesy combination! For younger palates, you may want to reduce the lemon zest.

Q: Can I grill this flatbread? A: Yes, grilling instead of baking can add a delightful smoky flavor. Just prepare the flatbread as usual and grill over medium heat.

Conclusion and Call to Action

Blissful Berries & Chèvre Flatbread Delight is not just a recipe; it’s a gateway to exploring gourmet, artisanal cooking in the comfort of your own kitchen. Don’t forget to share your culinary creations on social media and subscribe to our blog for more delicious, chef-worthy recipes

Blissful Berries & Chevre Flatbread Delight

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• Author: Mia

Print Recipe

Description

Whip up this quick Summer Berry & Goat Cheese Flatbread tonight!  Bursting with fresh flavors, it’s perfect for a light summer meal! 

 

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Ingredients

2 flatbread crusts (use this easy recipe below)
2 tablespoons olive oil
4-6 tablespoons apricot jam
Zest of 1 lemon (about 1 tablespoon)
8 oz. plain goat cheese
1 cup fresh blueberries
4-6 tablespoons honey
A small handful of fresh mint leaves, julienne cut
Kosher salt

ingredients for Golden Mediterranean Flatbread 

3 cups all-purpose flour
1 teaspoon table salt
1 cup warm water
3 tablespoons olive oil
Cornmeal for dusting

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Instructions

Golden Mediterranean Flatbread

Preheat oven to 475 degrees F (245 degrees C).
In a food processor, combine flour and salt. Pulse until mixed.
Add water and oil, pulse until a dough ball forms, about 1 minute. Scrape down sides as needed.
Transfer dough to a lightly floured surface and knead for 1 minute until smooth.
Divide dough into 2 balls, roll each into a thin oval using a rolling pin.
Dust baking sheets with cornmeal and place flatbreads on sheets.
Prick surface of flatbread all over with a fork.
Bake for 5-8 minutes until edges are golden.
Brush with olive oil, add toppings, and bake another 5-10 minutes.

Blissful Berries & Chevre Flatbread

Preheat your oven to 500°F (260°C).
Brush each flatbread crust with olive oil.
Spread apricot jam and sprinkle lemon zest evenly over each crust.
Crumble goat cheese and distribute evenly over each crust.
Scatter blueberries over the goat cheese.
Bake in the preheated oven for 8-10 minutes, or until the edges of the crust turn golden brown.
Switch to broil for 1-2 minutes for a crispy finish.
Drizzle honey and sprinkle julienned mint over the hot flatbreads.
Season with a pinch of Kosher salt, slice, and serve immediately.

Nutrition

• Serving Size: 4 servings
• Calories: 350 kcal

The post Blissful Berries & Chevre Flatbread Delight appeared first on MiaRecipes.

As the seasons transition and the crispness of autumn air begins to fade into the chill of winter, there’s nothing quite like a hearty, warming bowl of soup to comfort the soul. Today, I’m thrilled to share a recipe that not only warms but also delights the palate with its depth of flavor and texture: Smoky Bacon and Shrimp Corn Chowder. This recipe is perfect for those who appreciate a dish that brings both rustic charm and a hint of sophistication to the dinner table.

Why This Recipe Works

The beauty of this Smoky Bacon and Shrimp Corn Chowder lies in its perfect blend of smoky, savory, and slightly spicy flavors. Each spoonful offers a comforting embrace, making it ideal for both quiet family dinners and as a show-stopping course in a festive meal. Whether you’re a seasoned chef or a home cook looking for something new to try, this recipe promises to impress with its rich flavors and satisfying texture.

Ingredients and Kitchen Equipment

Ingredients:

• 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
• 1 pound medium shrimp, peeled and deveined
• 2 cups chopped yellow onion
• 1 tablespoon minced fresh garlic
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Pinch crushed red pepper
• 2 1/2 cups frozen corn kernels
• 3 cups chicken stock
• 1 cup half and half
• Salt and black pepper, to taste
• Fresh thyme sprigs for garnish (optional)

Kitchen Equipment:

• Large pot or Dutch oven
• Slotted spoon
• Paper towels
• Immersion blender or standard blender

Step-by-Step Cooking Instructions

1. Prepare the Bacon: In a large pot, cook the bacon pieces over medium heat until crispy, about 8-10 minutes. Remove and set aside on a paper towel-lined plate. Drain all but one tablespoon of bacon fat from the pot.
2. Cook the Shrimp: In the same pot, add the shrimp and cook until pink, about 3-4 minutes. Remove with a slotted spoon and set aside with the bacon.
3. Sauté Vegetables: Add onions and garlic to the pot and sauté until onions are soft and translucent, about 3 minutes. Stir in smoked paprika, crushed red pepper, thyme, salt, and pepper.
4. Simmer the Soup: Add corn, chicken stock, and half and half to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Blend for Creaminess: Use an immersion blender to blend about half of the soup until creamy. If using a standard blender, be cautious with hot liquids.
6. Final Touches: Return all ingredients to the pot, adjust seasoning, and heat through. Serve garnished with crispy bacon and fresh thyme sprigs.

Expert Tips and Variations

• Dairy-Free Version: Substitute coconut milk for half and half for a dairy-free alternative that adds a slight sweetness.
• Vegetarian Adaptation: Omit bacon and shrimp. Use vegetable stock and add roasted red peppers for extra flavor.
• Spice Levels: Adjust the amount of crushed red pepper to suit your taste for heat.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a little extra stock or water if the soup has thickened too much.

Pairing Suggestions

Pair this chowder with a crisp white wine, such as Sauvignon Blanc, or an amber ale that complements the smoky flavor of the bacon. Serve with crusty bread or a light salad for a complete meal.

FAQs

Q: Can I make this soup ahead of time? A: Absolutely! Prepare a day in advance to allow flavors to meld.

Q: Is this recipe gluten-free? A: Yes, as long as you ensure that the chicken stock and bacon are gluten-free, this recipe should be suitable.

Ready to Dive In?

I hope this Smoky Bacon and Shrimp Corn Chowder becomes a new favorite in your home. It’s a testament to the power of simple ingredients coming together to create a feast for the senses. If you try this recipe, I’d love to hear about it! Share your experiences and photos, and don’t forget to subscribe to the blog for more delicious recipes and tips. Happy cooking!

BACON, SHRIMP AND CORN CHOWDER

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• Author: admin

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Description

Just whipped up this delicious Bacon, Shrimp, and Corn Chowder – a perfect comfort meal!

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Ingredients

5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces

1 pound medium shrimp, peeled and deveined

2 cups chopped yellow onion

1 tablespoon minced fresh garlic

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Pinch crushed red pepper

2 1/2 cups frozen corn kernels

3 cups chicken stock

1 cup half and half

Salt and black pepper, to taste

Fresh thyme sprigs for garnish, if desired (optional)

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Instructions

In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy (about 8 to 10 minutes), stirring frequently. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.

Add shrimp to the pot and cook until pink (about 3 to 4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.

Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.

Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.

Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.

Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.

Serve with shrimp and sprinkle with bacon pieces.

Garnish with fresh thyme sprigs, if desired.

Nutrition

• Serving Size: 4 servings
• Calories: 450 KCAL

The post BACON, SHRIMP AND CORN CHOWDER appeared first on MiaRecipes.

Are you tired of the same old chicken dishes night after night? Shake up your dinner routine with this vibrant and flavorsome recipe for Italian Basil Chicken Cutlets. Bursting with the fresh tastes of basil, lemon, and cherry tomatoes, and topped off with creamy burrata and balsamic glaze, this dish promises not only to satisfy your taste buds but also to impress your dinner guests with its elegant presentation.

Why You’ll Love This Recipe

This recipe is perfect for anyone who enjoys cooking with fresh ingredients and desires a meal that combines both classic flavors and gourmet flair. Whether you’re planning a casual family dinner or a more formal gathering, these chicken cutlets provide a versatile foundation that you can dress up or down. The combination of crispy chicken with the fresh, juicy burst of blistered cherry tomatoes and the rich creaminess of burrata makes every bite a delightful experience.

What You’ll Need

• Kitchen Equipment:
  • Meat mallet or tenderizer
  • Three shallow bowls
  • Cast iron skillet
  • Plastic wrap (for pounding chicken)
  • Paper towels (for draining)
  • Mixing bowl

Ingredients and Substitutions

• Chicken: We use boneless chicken breasts, pounded thin to ensure even cooking and tender meat. You can also use chicken thighs if you prefer a richer flavor.
• Breadcrumbs: Italian panko breadcrumbs are recommended for their crispier texture, but regular breadcrumbs or gluten-free options can be substituted.
• Burrata: This creamy cheese adds a luxurious touch, but mozzarella or ricotta can be used as alternatives.
• Cherry Tomatoes: Grape tomatoes work equally well if cherry tomatoes aren’t available.
• Wine and Balsamic Glaze: For a non-alcoholic version, use chicken broth instead of wine and a reduction of balsamic vinegar mixed with a bit of honey instead of commercial glaze.

Step-by-Step Instructions

1. Prepare the Chicken: Start by pounding your chicken breasts under plastic wrap to an even thickness. This not only helps in even cooking but also tenderizes the meat. Season with salt and pepper to enhance flavor.
2. Breading Station: Set up your breading station with three bowls – flour, beaten eggs, and breadcrumbs. Dredging the chicken in this order ensures a crispy outer layer that sticks.
3. Fry the Cutlets: Heat your oil in a cast iron skillet and cook each cutlet until golden and crispy. This usually takes about 2-3 minutes per side. Drain on paper towels to remove excess oil.
4. Make the Tomato Basil Topping: In the same skillet, add a bit more oil, toss in the cherry tomatoes, and let them blister. Add garlic, cook briefly, then deglaze with white wine. Stir in fresh basil, lemon juice, and zest for a fragrant touch.

How to Serve

Lay the crispy cutlets on a plate, spoon the tomato and basil mixture over each piece, add torn burrata, and finally, drizzle with balsamic glaze. This dish pairs beautifully with a light salad, steamed vegetables, or even a simple pasta.

Storage and Leftovers

Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness. The tomato mixture should be stored separately and added fresh when serving.

FAQ

Q: Can I make this recipe ahead of time? A: Yes, you can prepare the breaded cutlets in advance and fry just before serving to keep them crispy.

Q: What are some good drink pairings with this dish? A: A crisp white wine like Pinot Grigio or a light sparkling water with lemon complements the fresh flavors of the dish perfectly.

Q: Can I bake the chicken instead of frying? A: Absolutely! For a healthier version, bake the breaded cutlets at 400°F until golden and cooked through, about 20-25 minutes.

Conclusion and Call to Action

Italian Basil Chicken Cutlets are a delightful way to bring the flavors of Italy right to your dinner table. Easy to prepare and visually impressive, this dish is sure to become a new favorite. If you enjoyed this recipe, please share it with friends and family, and don’t forget to subscribe to our blog for more delicious recipes and cooking tips. Buon appetito!

Italian Basil Chicken Cutlets

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• Author: admin
• Total Time: 50 minutes

Print Recipe

Description

Just whipped up these divine Tuscan Chicken Cutlets with a fresh tomato basil topping! Perfect balance of crispy and juicy.

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Ingredients

4 Chicken breasts (pounded thin)

3 eggs (whisked)

1/2 cup all-purpose flour

1 1/2 cups Italian panko breadcrumbs

2 cups cherry tomatoes

1 1/2 cups fresh basil leaves (chiffonade cut)

2 tbsp olive oil

3 cloves garlic (minced)

1/2 tsp kosher salt

1/4 cup dry white wine

1 tsp lemon juice + 1 tsp lemon zest

1 burrata (torn into pieces)

2 tbsp balsamic glaze

Oil for shallow frying chicken cutlets

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Instructions

Use a meat mallet/tenderizer to pound chicken cutlets under a plastic sheet to an even thickness. Season with kosher salt and freshly ground black pepper.

Prepare three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs.

Coat each chicken cutlet in flour, shake off excess, then dip in egg, and coat in breadcrumbs.

Heat oil in a cast iron skillet to 325°F. Fry each cutlet 2-3 minutes per side until golden. Drain on paper towels.

In the same skillet, heat olive oil, add cherry tomatoes, and cook for 5 minutes until blistered. Add garlic and salt, cook for 1 minute, then deglaze with white wine.

Combine tomatoes with basil, lemon juice, and zest in a bowl.

Serve chicken cutlets topped with tomato mixture, burrata, and a drizzle of balsamic glaze.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 550 kcal

The post Italian Basil Chicken Cutlets appeared first on MiaRecipes.

Why You’ll Love This Recipe

These Baked Spinach Mushroom Quesadillas are a delightful combination of gooey cheese, hearty mushrooms, and fresh spinach, all enveloped in a crispy tortilla. Here’s why this recipe stands out:

1. Healthy Ingredients: Loaded with spinach and mushrooms, these quesadillas provide a good dose of vitamins, minerals, and fiber.
2. Quick and Easy: With a total prep and cook time of just 25 minutes, this recipe is perfect for busy weeknights.
3. Versatile: You can easily customize the fillings to suit your taste or dietary preferences.
4. Kid-Friendly: Even picky eaters will love the cheesy goodness of these quesadillas.

Ingredients and Equipment

Ingredients:

• 4 tortillas (8 inch)
• Olive oil (optional, enough to lightly coat the tortillas)
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach
• 8 ounces sliced mushrooms

Kitchen Equipment:

• Microwave-safe bowl
• Baking sheet
• Pastry brush (for olive oil)
• Sharp knife (for chopping spinach)
• Measuring cups
• Spatula (for flipping quesadillas)

Step-by-Step Directions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare the Mushrooms: Place the sliced mushrooms in a microwave-safe bowl. Microwave them for 2 ½ to 3 minutes to soften. Once done, drain any excess liquid and set the mushrooms aside.
3. Prepare the Tortillas: Lightly brush one side of each tortilla with olive oil (if using) and place them on a baking sheet, oiled side down.
4. Assemble the Quesadillas: Distribute about half of the shredded mozzarella and cheddar cheese over half of each tortilla. Next, layer the chopped spinach and softened mushrooms on top of the cheese. Finish with the remaining cheese, then fold the other half of the tortilla over the fillings.
5. Bake: Bake the tortillas for about 6 minutes. Flip each quesadilla over and bake for another 6-7 minutes, until the cheese is melted and the tortillas are golden brown and crispy.
6. Serve: Remove the quesadillas from the oven, let them cool for a minute, then cut into wedges and serve hot.

Tips and Variations

• Add Protein: For a protein boost, add cooked chicken, beef, or tofu to the quesadilla filling.
• Cheese Variations: Feel free to experiment with different cheeses like Monterey Jack, pepper jack, or a Mexican blend.
• Spice It Up: Add some diced jalapeños or a sprinkle of red pepper flakes for a spicy kick.
• Make It Vegan: Use vegan cheese and skip the olive oil to make these quesadillas vegan-friendly.

Storing Leftovers

If you have any leftovers, let the quesadillas cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

Food and Drink Pairings

These quesadillas pair wonderfully with a side of guacamole, salsa, or a fresh green salad. For beverages, consider a crisp, cold beer or a refreshing iced tea. If you’re serving these to kids, a glass of cold milk or apple juice makes a great accompaniment.

FAQ

Q: Can I use whole wheat tortillas? A: Absolutely! Whole wheat tortillas are a great way to add extra fiber and nutrients to this dish.

Q: What other vegetables can I add? A: You can add bell peppers, onions, zucchini, or any of your favorite veggies. Just make sure to cook them beforehand to remove excess moisture.

Q: Can I freeze the quesadillas? A: Yes, you can freeze them. Wrap each quesadilla in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 15-20 minutes.

Call to Action

We hope you enjoy these delicious Baked Spinach Mushroom Quesadillas! They’re sure to become a family favorite. If you love this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more tasty recipes and cooking tips!

Happy cooking!

Baked Spinach Mushroom Quesadillas

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• Author: Mia Martinez
• Total Time: 25 minutes

Print Recipe

Description

Just made these delicious Baked Spinach Mushroom Quesadillas – perfect for a quick and tasty meal!

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Ingredients

4 tortillas (8 inch)

Olive oil (optional, enough to lightly coat the tortillas)

1 cup shredded mozzarella

1 cup shredded cheddar

3 cups roughly chopped spinach

8 ounces sliced mushrooms

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Instructions

Preheat the oven to 400°F (200°C).

Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain the mushrooms and set aside.

Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.

Distribute about half of each of the cheeses over half of each of the tortillas. Then layer the spinach, mushrooms, and the rest of the cheeses, and fold the other tortilla half over top.

Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 350 kcal

The post Baked Spinach Mushroom Quesadillas appeared first on MiaRecipes.

Welcome to another delightful recipe that will become a staple in your kitchen: Balsamic Chicken Bake with Fresh Tomatoes. This dish is perfect for those who love a combination of savory and slightly sweet flavors, all packed into a simple yet elegant meal. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress.

Why You’ll Love This Recipe

This Balsamic Chicken Bake is a dream for busy weeknights or when you want to serve something that looks and tastes gourmet without spending hours in the kitchen. The recipe is straightforward and uses readily available ingredients, making it an excellent choice for any home cook. The succulent chicken breasts, juicy tomatoes, and the rich balsamic glaze come together beautifully, creating a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 4 chicken breasts (around 9oz | 250g each breast)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• Cracked black pepper, to taste
• 1 1/2 tablespoons minced garlic (5-6 cloves garlic)
• 2 cups grape or cherry tomatoes, halved
• 1/4 red onion, peeled and sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon packed brown sugar
• 3/4 cup fresh shredded mozzarella cheese
• 2 tablespoons fresh chopped parsley or basil, to garnish

Directions

1. Preheat your oven to 220°C (430°F).
2. Prepare the chicken: Place the chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper, and 1 tablespoon of minced garlic. Rub the seasoning all over each breast.
3. Add vegetables: Arrange the halved tomatoes and sliced red onion around the chicken in the dish.
4. Make the sauce: In a jug, whisk together the balsamic vinegar, brown sugar, and the remaining garlic. Pour this mixture over the chicken breasts, flipping each breast in the sauce to ensure they are evenly coated.
5. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, depending on the thickness of your chicken breasts, or until they are no longer pink in the middle.
6. Add cheese and broil: Sprinkle the shredded mozzarella cheese over the chicken. Broil (or grill) for 4-5 minutes, or until the cheese is melted and golden.
7. Garnish and serve: Garnish with fresh chopped parsley or basil. Serve with rice or pasta, drizzled with the pan juices.

Kitchen Equipment Needed

• Baking dish
• Jug for mixing sauce
• Whisk
• Knife and cutting board
• Measuring spoons and cups
• Oven and broiler

Tips and Variations

• Chicken Thighs: If you prefer, you can use boneless chicken thighs instead of breasts. They are juicier and can add more flavor.
• Vegetable Variations: Feel free to add other vegetables like bell peppers, zucchini, or mushrooms for added nutrition and color.
• Cheese Swap: If you don’t have mozzarella, try using provolone or fontina for a different cheesy twist.
• Low-Sugar Option: Substitute the brown sugar with a sugar substitute like stevia or monk fruit for a lower sugar content.
• Herb Alternatives: Fresh herbs can be substituted with dried ones if necessary, but use half the amount as dried herbs are more potent.

How to Store Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish and cover with foil. Heat in a preheated oven at 180°C (350°F) for about 10-15 minutes or until warmed through. You can also reheat it in the microwave, but the oven method helps retain the chicken’s moisture and texture.

Food and Drink Pairings

This Balsamic Chicken Bake pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a light red like Pinot Noir. For non-alcoholic options, a sparkling water with a splash of lemon or lime complements the dish nicely. Serve alongside a fresh green salad or garlic bread for a complete meal.

FAQ

Q: Can I make this dish ahead of time? A: Yes, you can prepare the chicken and marinate it in the balsamic mixture a few hours in advance or even the night before. Just cover and refrigerate until you’re ready to bake.

Q: Is this recipe suitable for meal prep? A: Absolutely! This dish reheats well and can be stored in the fridge for up to 3 days, making it perfect for meal prep.

Q: Can I use frozen chicken breasts? A: It’s best to use fresh chicken breasts for this recipe, but if you’re using frozen, make sure they are fully thawed before cooking to ensure even baking.

Q: What can I use instead of balsamic vinegar? A: If you don’t have balsamic vinegar, you can substitute it with a mixture of red wine vinegar and a bit of honey to mimic the sweetness and tanginess of balsamic.

Conclusion

This Balsamic Chicken Bake with Fresh Tomatoes is a fantastic recipe for any occasion. Its rich flavors and easy preparation make it a go-to meal in any kitchen. Give it a try, and I’m sure it will become one of your favorites. Don’t forget to share this recipe with your friends and family, and subscribe to our blog for more delicious recipes and cooking tips. Happy cooking!

Balsamic Chicken Bake with Fresh Tomatoes

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• Author: Mia Martinez
• Total Time: 45 minutes

Print Recipe

Description

Just made this delicious Balsamic Chicken with Tomatoes and Mozzarella – an easy and flavorful dinner option!

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Ingredients

4 chicken breasts (around 9oz | 250g each breast)
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
Cracked black pepper, to taste
1 1/2 tablespoons minced garlic (5-6 cloves garlic)
2 cups grape or cherry tomatoes, halved
1/4 red onion, peeled and sliced
1/4 cup balsamic vinegar
1 tablespoon packed brown sugar
3/4 cup fresh shredded mozzarella cheese
2 tablespoons fresh chopped parsley or basil, to garnish

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Instructions

Preheat oven to 220°C | 430°F.
Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper, and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
Whisk together the balsamic vinegar, sugar, and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 350 kcal

The post Balsamic Chicken Bake with Fresh Tomatoes appeared first on MiaRecipes.

Why You’ll Love This Recipe

This Chicken in Basil Cream Sauce is perfect for anyone who loves hearty, flavorful meals that are easy to prepare. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. The creamy sauce, enriched with Parmesan and fresh basil, adds a luxurious touch to the crispy chicken cutlets. It’s a dish that’s elegant enough for a dinner party but simple enough for a weeknight meal.

Ingredients

Chicken Cutlets

• 2 large boneless, skinless chicken breasts
• 1/2 cup milk
• 3/4 cup dried Italian breadcrumbs
• 3 tablespoons butter

Basil Cream Sauce

• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 teaspoon black pepper

Directions

Preparing the Chicken Cutlets

1. Preheat Oven: Preheat your oven to 275°F (135°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.
2. Slice and Pound Chicken: Slice each chicken breast in half horizontally to create two even pieces (cutlets), resulting in 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness.
3. Bread the Chicken: Place the milk in a shallow bowl and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
4. Cook the Chicken: In a large skillet, melt the butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side, being careful not to burn. Place the chicken side by side in the prepared baking dish. Place the chicken in the oven to finish cooking while you prepare the basil cream sauce. The chicken takes about 10 minutes in the oven. The internal temperature of the chicken needs to be 165°F (74°C).

Making the Basil Cream Sauce

1. Cook Garlic: Add the garlic to the skillet and cook for 30 seconds over medium heat.
2. Add Chicken Broth: Add the chicken broth and bring to a boil over medium-high heat, stirring to loosen browned bits from the pan.
3. Add Cream: Stir in the cream, bring to a slight boil, and stir for several seconds, then reduce heat to low.
4. Add Cheese and Basil: Add the Parmesan cheese, chopped basil, and pepper. Continue to stir the sauce until it thickens, about 5 minutes.

Serving

Serve the chicken with the basil cream sauce on top. Enjoy the rich, creamy flavors that perfectly complement the tender chicken.

Kitchen Equipment Needed

• Large skillet
• 9×13-inch baking dish
• Shallow bowls for milk and breadcrumbs
• Meat pounder
• Cooking thermometer

Tips and Variations

• Chicken Breasts: Ensure they are of even thickness to cook evenly.
• Bread Crumbs: For a gluten-free option, use gluten-free breadcrumbs.
• Fresh Basil: Fresh basil is essential for the best flavor, but dried basil can be used in a pinch (use 1 tablespoon dried).
• Extra Veggies: Add sautéed mushrooms or spinach to the sauce for extra nutrition and flavor.

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream if the sauce has thickened too much.

Food and Drink Pairings

Pair this dish with a side of garlic mashed potatoes or a light garden salad. For drinks, a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the flavors beautifully.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used, but they will require a longer cooking time to reach an internal temperature of 165°F.

How can I make the sauce thicker?

If you prefer a thicker sauce, let it simmer longer on low heat, or add a small amount of cornstarch mixed with water to the sauce.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance. Store them separately and combine them just before serving for the best texture and flavor.

Call to Action

Did you enjoy this Chicken in Basil Cream Sauce recipe? Share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes. Your culinary adventure awaits!

Chicken in Basil Cream Sauce

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• Author: Mia
• Total Time: 40 minutes

Print Recipe

Description

Just made this delicious Chicken in Basil Cream Sauce – a perfect blend of Italian flavors! 

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Ingredients

Chicken Cutlets
2 large boneless, skinless chicken breasts
1/2 cup milk
3/4 cup dried Italian breadcrumbs
3 tablespoons butter
Basil Cream Sauce
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 teaspoon black pepper

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Instructions

Preheat oven to 275°F (135°C). Grease a 9×13-inch baking dish with nonstick spray. Set aside.
Slice each chicken breast in half horizontally to create two even pieces (cutlets), resulting in 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness.
Place the milk in a shallow bowl and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
In a large skillet, melt butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side, being careful not to burn. Place chicken side by side in the prepared baking dish. Place chicken in the oven to finish cooking while you prepare the basil cream sauce. The chicken takes about 10 minutes in the oven. The internal temperature of the chicken needs to be 165°F (74°C).
For the Basil Cream Sauce: Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth and bring to a boil over medium-high heat, stirring to loosen browned bits from the pan. Stir in the cream, bring to a slight boil, and stir for several seconds, then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir the sauce until it thickens, about 5 minutes.
Serve the chicken with basil cream sauce on top. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 4 servings

The post Chicken in Basil Cream Sauce appeared first on MiaRecipes.

Welcome to our kitchen, where we turn simple ingredients into culinary masterpieces. Today, we’re sharing a delightful recipe for Baked Salmon with Lemon Herb Sauce. This dish is perfect for those who love a combination of savory and tangy flavors, and it’s ideal for both family dinners and entertaining guests. Whether you’re a seasoned cook or a beginner, this recipe is designed to be straightforward and rewarding.

Who This Recipe is For

If you enjoy fresh, healthy meals that don’t require hours of preparation, this Baked Salmon with Lemon Herb Sauce is for you. It’s a versatile dish that caters to various dietary preferences and is sure to impress with its vibrant flavors. Perfect for busy weeknights or a special weekend dinner, this recipe offers a nutritious, flavorful meal that’s easy to prepare.

Why You’ll Love This Recipe

1. Flavorful and Nutritious: The combination of fresh salmon, roasted potatoes, and a creamy lemon herb sauce creates a delightful balance of flavors and textures.
2. Simple Ingredients: Most of the ingredients are pantry staples, making it a convenient option for any day of the week.
3. Quick and Easy: With minimal prep and cooking time, you’ll have a delicious meal ready in under an hour.

Ingredients

• 1 lb small gold potatoes, cut into bite-sized pieces
• Olive oil, garlic powder, salt, and pepper for seasoning
• 2–3 cups broccoli florets
• 1–2 lbs salmon fillets, cut into 2-4 pieces
• 6–8 tablespoons butter
• 1–2 cloves garlic, minced
• 1 shallot, minced
• 2–3 sprigs fresh thyme
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley or basil
• Salt and pepper to taste

Directions

Roast the Potatoes

1. Preheat the Oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Season the Potatoes: Toss the bite-sized potato pieces with olive oil, garlic powder, salt, and pepper.
3. Roast: Spread the potatoes evenly on the baking sheet and roast for 25 minutes until they are golden and crispy.

Prepare the Lemon Herb Sauce

1. Melt the Butter: In a saucepan over medium-low heat, melt the butter.
2. Sauté Aromatics: Add minced garlic, shallot, and thyme sprigs. Sauté until fragrant, about 3-5 minutes.
3. Simmer the Sauce: Pour in the chicken broth and heavy cream, then simmer until the sauce thickens slightly.
4. Finish the Sauce: Remove the thyme sprigs, then stir in the lemon juice, chopped parsley or basil, salt, and pepper to taste.

Bake the Salmon and Broccoli

1. Add to the Pan: Add the broccoli florets and salmon fillets to the baking sheet with the roasted potatoes.
2. Season: Drizzle with more olive oil and sprinkle with salt and pepper.
3. Bake: Return to the oven and bake for an additional 10-15 minutes until the salmon is cooked through and flakes easily with a fork.

Kitchen Equipment Needed

• Baking sheet
• Parchment paper
• Saucepan
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Spatula or tongs

Tips and Variations

• Herb Variations: Experiment with different herbs such as dill, rosemary, or chives for a unique twist.
• Vegetable Swaps: Substitute broccoli with asparagus, green beans, or Brussels sprouts based on your preference or seasonal availability.
• Dairy-Free Option: Use coconut cream instead of heavy cream for a dairy-free version of the sauce.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon and vegetables on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes or until heated through. The sauce can be reheated on the stovetop over low heat, adding a splash of chicken broth if it thickens too much.

Food and Drink Pairings

Pair this Baked Salmon with Lemon Herb Sauce with a light, crisp white wine like Sauvignon Blanc or a Chardonnay. For a non-alcoholic option, a sparkling water with a slice of lemon complements the flavors perfectly. Serve with a simple green salad or a side of quinoa for a complete meal.

Frequently Asked Questions

Can I use frozen salmon for this recipe? Yes, you can use frozen salmon fillets. Make sure to thaw them completely in the refrigerator before cooking.

What other herbs can I use? Feel free to use any fresh herbs you like, such as dill, tarragon, or chives, to customize the flavor.

Can I make the sauce ahead of time? Yes, you can prepare the sauce up to a day in advance. Store it in the refrigerator and reheat gently on the stovetop before serving.

Call to Action

We hope you enjoy making and eating this Baked Salmon with Lemon Herb Sauce as much as we do! If you love this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious recipes and cooking tips. Happy cooking!

Baked Salmon with Lemon Herb Sauce

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• Author: Mia
• Total Time: 55 minutes

Print Recipe

Description

Just whipped up this scrumptious Baked Salmon with Lemon Herb Sauce! Perfect for a nutritious weeknight dinner.

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Ingredients

1 lb small gold potatoes, cut into bite-sized pieces
Olive oil, garlic powder, salt, and pepper for seasoning
2–3 cups broccoli florets
1–2 lbs salmon fillets, cut into 2–4 pieces
6–8 tablespoons butter
1–2 cloves garlic, minced
1 shallot, minced
2–3 sprigs fresh thyme
1/2 cup heavy cream
1/2 cup chicken broth
Juice of 1 lemon
2 tablespoons chopped fresh parsley or basil
Salt and pepper to taste

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Instructions

Roast the Potatoes: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Toss potatoes with olive oil, garlic powder, salt, and pepper. Roast for 25 minutes until golden.
Prepare the Sauce: In a saucepan, melt butter over medium-low heat. Sauté garlic, shallot, and thyme until fragrant, about 3-5 minutes. Add chicken broth and cream; simmer until thickened. Remove thyme, stir in lemon juice, parsley or basil, salt, and pepper.
Bake the Salmon and Broccoli: Add broccoli and salmon to the pan with potatoes. Season with more oil, salt, and pepper. Bake for 10-15 minutes until salmon is cooked.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Serving Size: 3-4 servings

The post Baked Salmon with Lemon Herb Sauce appeared first on MiaRecipes.