Say goodbye to dry, flavorless chicken and HELLO to this easy and flavorful skillet dinner with chicken and garlic creamed spinach! You’ll want a crusty bread to soak up the sauce!
Tender and juicy chicken in a delicious spinach sauce, all cooked in one pan and in just 30 minutes! It is the most perfect weeknight dinner! The creamy sauce whisks together so perfectly and uses familiar ingredients you already love. You will want to lick your plate clean because it is that good! This is a must try recipe that involves no-fuss prep with gourmet looking results. Put this meal at the top of your must make list!
Serve with your favorite pasta or Mashed Cauliflower. You will not want to forget the bread because you will definitely want to be scraping the creamy sauce up with your bread at the end!
Pair with Scout and Cellar Adelante Sauvignon Blanc, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish
2 tbsp. extra-virgin olive oil, divided
4 boneless skinless chicken thighs or breasts
2 teaspoon paprika
Freshly ground black pepper
1 medium yellow onion, chopped
4 cloves garlic, minced
10 ounces baby spinach
1 cup. heavy cream
3/4 cup low-sodium chicken broth
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan
In a large skillet over medium heat, heat 1 tablespoon oil.
Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
Heat remaining tablespoon oil.
Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more.
Add spinach, in batches, until wilted.
Pour over heavy cream and chicken broth and simmer for 3 minutes.
Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer for 5 minutes.
Olive oil cake has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding.
This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.
All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them. The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake.
The olive oil cake is delicious on its own, with just a little powdered sugar for garnish.
1 1/4 cups all-purpose flour
3/4 cup sugar
1/3 cup extra virgin olive oil
1 orange – for the juice & zest
3 tablespoons of fresh squeezed orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Powdered sugar for dusting
Rosemary for garnish (optional)
Preheat the oven to 350°F.
Butter a 9 inch cake pan make sure to coat all the sides with butter.
Cream the sugar, eggs and vanilla together on medium for 2 minutes – I used my Kitchen Aid..
Add the olive oil and mix.
Mix in the orange juice and orange zest for about another minute.
In a separate bowl, combine the baking soda, baking powder and flour.
Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients.
Pour into the cake pan.
Make sure there are no air bubbles in your cake batter before baking – you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can.
Bake for 20-25 minutes. The cake is done when it springs back from the touch and the edges pull away from the pan.
Cool completely or on a wire rack.
Put confectioners sugar in a duster and shake it on to the top of the cake.
This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken thighs and sauce are all cooked in the same skillet, making clean-up a breeze.
Chicken thighs are easy to use without worrying too much about drying out the meat. They are juicy, flavorful and so versatile they go with absolutely anything! The Dijon adds amazing flavor to this creamy sauce. This is a true weeknight meal, ready in just over a half an hour from start to finish.
The sauce comes together quickly. Sauté diced onions and garlic in butter until softened, and then simmer with a little white wine, thyme, and of course, mustard. Stir in the heavy cream at the end to finish the creamy sauce.
Serve with rice or mashed potatoes. For a low-carb meal, serve the chicken alone or with some roasted or steamed vegetables.
1 teaspoon Herbes de Provence- or you can use Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon ghee/unsalted butter
½ yellow onion, diced
4 garlic cloves thinly sliced
1 teaspoon Red Pepper Flakes
½ cup white wine; I used Chardonnay
1 cup chicken broth
½ cup milk or heavy cream
2 teaspoons honey mustard
2 teaspoons Dijon mustard
2 teaspoons country mustard or old-style mustard
4 sprigs of thyme leaves only
Kosher salt and freshly ground black pepper to taste
Preheat oven to 375°F
Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook for another 4 minutes.
Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside.
Set the heat to medium-low and add 1 tablespoon of butter to the skillet.
Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.
Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should reduce to about halfway.
Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.
Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.
Grilled Tuna is super easy to cook. Throw it in a hot pan or on the grill, flip after a couple minutes and voila – you’re done.
In this recipe, I start by marinating the tuna in a mixture of olive oil, soy sauce, ginger, garlic, cilantro, and lime juice. The trick is to marinate the tuna for only 15 minutes. If you’ve ever made ceviche, you know that acid from the citrus can cook the fish. You want to avoid that in this recipe. Don’t discard the marinade! Instead, transfer it to a small sauce pan and reduce. You will want to drizzle this over the seared ahi at serving time.
There are several ways to sear ahi tuna. A nonstick skillet will do the trick, but I like to use a grill pan, to get those nice grill marks. Either way, medium-high heat will produce a good sear.
Since the goal is to serve the tuna with a good sear on the outside but still raw in the center, the tuna doesn’t need to be cooked any longer than 2 to 3 minutes per side. That being said, if you’d like your tuna a little more well done, feel free to increase the cooking time. I love to serve this over garlic sauteed spinach but it is also tasty over rice.
For the wine, this pairs perfectly with Scout and Cellar GALLIVANT SAUVIGNON BLANC! This wine is lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Pairs perfectly with Thai or Vietnamese takeaway and a few episodes of your new favorite series.
2 tuna steak (ahí or yellowfin)
pinch of salt and pepper
6 Tbs. extra-virgin olive oil, divided
4 Tbs. Liquid Aminos or Soy sauce
2 tsp freshly minced ginger
4 cloves garlic, minced
1 cup chopped cilantro
juice of 1 lime, plus the zest
2 tsp sugar
1 teaspoon Red Pepper flakes
1 avocado, thinly sliced
8 cups spinach
Season both sides of the tuna with salt and pepper.
In a small bowl, whisk together 3 tablespoons olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 15 minutes.
In a small skillet heat the last 3 tablespoons of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.
Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE!
Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.
Place the wilted spinach on a plate and top with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.
If you’re looking for an easy, delicious and healthy dinner, this salmon in parchment paper is the perfect recipe. The salmon is cooked in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy! Best part? It’s ready in just about thirty minutes. Just mix up a handful of pantry staples, pour over top, fold up the parchment paper, and bake. Every bite is sweet and savory!
We’ve been looking for ways to reduce our calories and eat healthier. In this recipe, you’ll notice Liquid Aminos and may be asking yourself, what is that?
Liquid Aminos look and taste similar to soy sauce. It is made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. It adds a savory, salty flavor to meals and is naturally vegan and gluten-free. You can find it at most grocery stores. Can’t find Liquid Aminos, you can use Soy sauce.
So here’s the story behind the parchment paper. I wanted to make an easy clean up dish- it’s been a crazy week. So I thought I’d make salmon in a foil packet. I opened my pantry and to my surprise… No foil! I’ve been reading about French cuisine and I remember reading about Salmon en Papillote, which translates to Salmon enveloped in paper! I had plenty of parchment paper and so this recipe was born!
By cooking the salmon in a parchment paper packet, you’re creating an envelope for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices. Cooking food this way preserves nutrients and creates an insane amount of flavor because all of the aromas are trapped inside. You can add vegetables into the packet with the salmon. I served mine with side salad.
How to make the parchment paper packet?
Creating the packet isn’t difficult, but it requires a particular shape and folding technique.
Fold a 12-by-16-inch piece of parchment in half, then cut it so that it’ll be shaped like a heart when you unfold it.
Cut a 12-by16-inch piece of parchment paper for each piece of salmon you’re cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold.
Brush both sides of the paper lightly with olive oil.
Place your salmon to one side of the creased line down the middle of the heart. Pour the sauce over the salmon.
Fold the other half of the heart over the salmon. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the salmon will cook in its own juices and not dry out or lose flavor.
And that’s it! Just transfer each packet to a dinner plate, cut a small opening in the paper, pull apart the packet and devour the contents. You’ll barely even need to wash the plates.
Looking for a wine?
Scout & Cellar Hushkeeper Pinot Gris is the perfect pairing! Zippy-yet-balanced with lemon, pear, and underripe pineapple on a medium-bodied frame with a bright finish. For this Pinot Gris, grapes were picked by hand from dry-farmed vines planted over 30 years ago. After harvest, the grapes were pressed and placed in stainless steel vessels where they fermented for 3 weeks. The wine then aged in stainless steel until bottling, unfined and lightly filtered with natural bentonite clay.
Now that you know all the whys and hows, let’s get cooking!
1 pound salmon
1/4 cup Lite Maple syrup (yes the kind for pancakes)
In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded.
Brush each piece of parchment with olive oil on both sides.
Place the one piece of salmon in the middle of one side of a prepared parchment paper.
Pour the ginger syrup mixture over the salmon. Save the rest of the sauce for serving.
Fold the other half of the circle over and seal the parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals.
Repeat with the second piece of prepared parchment and remaining ingredients.
Place pouches on a baking sheet.
Place into the oven and bake until cooked through, about 15 minutes.(Baking time may need to be adjusted depending on the thickness of the salmon).
Remove from the oven and allow to sit for 5 minutes before cutting open parchment.
The salmon is done when it flakes easily with a fork.
This Honey Orange Glazed Grouper is a citrusy sweet recipe that I guarantee you’ll have on repeat. A quick and delicious dinner that will be on the table in no time! Perfect for a healthy lunch, weeknight dinner or a dinner party! To make this easy fish dinner you need less than 30 minutes, isn’t it great?
And it keeps getting better and better! You can use this sauce for just about anything from fish, shrimp, chicken or as a salad dressing. It’s very versatile and delicious!
I love experimenting with new marinades and sauces. And really love using orange marmalade in my homemade salad dressings so I figured it would be great in this recipe. The outcome? Amazingly delicious! You’ll want to drizzle the sauce on all your side dishes too. So I recommend pouring about ¼ cup of the prepaped sauce into a separate bowl and save for the table.
What to serve with this dish?
Cold Zucchini noodle salad or steamed Broccoli, pan fried Asparagus.
Want a starch? Couscous or rice are also great choices, but anything will do as long as you like it.
Grab a bottle of Scout and Cellar 2019 FIELDHOUSE WHITE BLEND and you have yourself one delicious meal! The taste? Under ripe peach, under ripe apricot and white flowers with refreshing acidity that hangs on so the wine finishes clean; as the wine warms, notes of pear and honey emerge.
I covered my broiler pan with foil then sprayed it with non-stick Olive oil spray, which is a real clean up saver. The honey makes the grouper crispy and crackly and tastes like heaven, but makes cleaning up no fun. What good is a quick dinner if you are scrubbing the pan all night, right?
1 pound grouper fillets
2 tablespoon honey
1 tablespoon orange marmalade
1 tablespoon freshly squeezed Orange Juice
¾ teaspoon Dijon mustard
1 teaspoon light soy sauce
½ teaspoon Red Pepper Flakes
2 teaspoon orange zest
2 teaspoon dried parsley
Combine all ingredients except grouper, mixing well.
Season filets with salt and pepper on both sides.
Place fillets on an oiled broiler pan and brush fillets with honey glaze to cover.
Broil or 4 to 5 minutes, until lightly browned. Flip fillets, brush with honey glaze and broil for an additional 2 minutes, then brush with honey glaze and broil for additional 1-2 minutes, or until the fish flakes easily.
*Don’t have a broiler pan? No worries! You can use a baking sheet. Don’t forget to cover it with foil and oil it for easy clean up!
Light, Fresh & Easy! I swear that could be a song title! LOL!!
This zucchini noodle spaghetti salad is tossed in a homemade honey orange dressing and loaded with flavor! Perfect for summer cookouts, or a light lunch!
If you haven’t spiralized zucchini yet, you’ve got to. In addition to it being a fun thing to do, the noodle shape somehow transforms raw zucchini into something absolutely delicious.
If you do have a vegetable spiralizer, great. If not no worries. I didn’t use one, just cut the zucchini into long strips. You can even buy zucchini already spiralized at some grocery stores.
When I was first preparing this dish, I thought I would saute the zucchini noodles in the sauce. But as I tossed the noodles in the sauce and tasted it, I decided this would be delicious as a cold salad with the tangy fish I was planning to serve as the main dish. So my point being, this dish can be served hot or cold. Totally up to you!
In a few steps, you have yourself a delicious side dish or even a lunch!
2 garlic cloves, minces
2 tablespoon Olive Oil
¼ cup Light Soy Sauce
2 teaspoon White Vinegar
2 tablespoon Honey 1 tablespoon Orange Marmalade
1 teaspoon Red Pepper Flakes
Salt and Pepper to taste.
Cut zucchini into long strips like noodles.
Whisk the rest of the ingredients in a bowl.
Toss zucchini noodles in sauce and let sit in the refrigerator for at least ten minutes.
I love pork tenderloin as you can tell from many of my posts. When prepared correctly, pork tenderloin is quite juicy and flavorful. It also is great reheated.
Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better.
I love creating new stuffings for it. We love pizza but are trying to cut out some carbs so I thought why not stuff a pork tenderloin with our favorite pizza toppings! And BOOM, this Sausage Pizza Pork tenderloin was born!
Pair this meal with Scout and Cellar 2018 DOVE HUNT DOG PINOT NOIR and you have yourself a delicious fancy but simple dinner!
Not a wine drinking, pair this with Coppertail’s Free Dive IPA.
1 Pork Tenderloin, garlic herb marinated
1/s lb. Italian sausage
½ Yellow Onion, diced
8 oz. Mushrooms, rough chop
3 garlic cloves, chopped
1 tablespoon Italian seasoning
½ teaspoon salt
Pepper to taste
8 oz. Shredded Mozzarella cheese
½ cup of flour
Parsely, chopped, optional
Parmesan cheese, shredded, for serving
2 cups Tomato sauce, for serving
Preheat the oven to 350˚F.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Saute the diced onion,until translucent.
Add the mushrooms, italian seasoning, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
Add the garlic and cook for 1 minute.
Remove from the heat.
Add the Italian sausage to the same skillet and cook until browned.
Remove from heat and place on a plate lined with a paper towel to drain the grease.
Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward.
Sprinkle ½ of the mozzarella cheese over the tenderloin.
Spread the onion and mushroom mixture over the cheese.
Spread the sausage on top of the onion and mushroom mixture.
Sprinkle the rest of the mozzarella on top of the sausage.
Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks or tie with twine.
In a large dish, pour ½ cup of flour and spread out.
Carefully roll the rolled stuffed tenderloin in the flour, covering all sides.
Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 350˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.
Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.
Slice into rings and drizzle tomato sauce over top with a sprinkle of Parmesan cheese.
As much as I love steamed or stir-fried veggies, there is just something about roasted vegetables. The caramelization adds so much flavor! These green bean bacon bundles are no exception. They’re absolutely delicious and easy to make.
Tender crisp green beans wrapped in bacon and tossed in brown sugar glaze, it doesn’t get much better than that! These are easy enough for a weeknight meal and make a fun side dish to a barbeque with friends and family!
1 ¼ lbs green beans
6 slices bacon cut in half, do not use thick cut bacon
1/2 teaspoon garlic powder
¼ teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter melted
2 tablespoons brown sugar
Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 7 minutes. Remove the bacon from the oven.
Trim the ends of the green beans.
Bring a pot of salted water to a boil.
Place the green beans in the pot and cook for 2-3 minutes until just tender.
Drain and put the green beans in a bowl of ice water to stop the cooking process.
Pat the green beans dry.
In a small bowl whisk together the garlic powder, red pepper flakes, salt, pepper, butter, brown sugar and pepper.
Pour the butter mixture over the green beans and toss to coat.
Wrap 6-8 green beans with a piece of bacon.
Place the green bean bundles on a sheet pan coated with cooking spray.
This braised chicken is very simple, super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them!
So, what is braising exactly? It’s a two-step cooking process that involves an initial sear followed by slow simmer in a liquid like wine or broth. The result is super tender meat with a flavorful crust. Basically, it’s the best of both worlds!
It’s best served with rice, our cauliflower mash if you’re keepin’ it low carb.
And don’t forget a glass of Scout & Cellar 2019 FIDDLENECK CHARDONNAY. For this wine, grapes were handpicked from vines planted 20 years ago in Mendocino’s Lake County. After pressing, the juice fermented in stainless steel for 20 days. The wine then aged in 80% stainless steel and 20% neutral French Oak barrels for 3 months before bottling, unfined and lightly filtered. DID YOU KNOW? Chardonnay is the most popular grape varietal in the United States!
4 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
Salt and pepper (to taste)
2 teaspoons Garlic powder
2 teaspoons Onion powder
4 tablespoon butter
2 tablespoon olive oil
2 yellow onions (cut into 1/2″ slices)
2 carrots, diced
½ cup mushrooms, chopped
6 cloves garlic (roughly sliced)
1/4 cup all-purpose flour
2 tablespoon butter
1 cup shredded Parmesan cheese
3 cups chicken broth
2 tablespoon red wine vinegar
Season the chicken with salt, pepper, garlic and onion powder. Set aside.
Heat four tablespoons of butter in a braiser over medium heat.
Add the chicken and sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
Add the onions, and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened.
Add the mushrooms and garlic, cook for about 30 seconds more.
Add the remaining butter to the braiser and let it melt.
Add the flour and ½ cup of the cheese, whisk really well, ensuring no clumps remain.
Cook, stirring until the flour turns brown and acquires nutty aroma.
Pour in the broth and red wine vinegar, stir well.
Turn off the heat. Taste and adjust the seasonings.
Add the chicken back, nestling the pieces inside the vegetable mix.
Sprinkle the remaining ½ cup of cheese on top of the chicken.
Cover the braiser and transfer to an oven preheated to 350 F. Braise for 45-60 minutes, or until the internal temperature of the chicken reaches 185.
Remove the chicken from the oven and serve hot with cauliflower mash or jasmine rice.
Give the sauce/gravy a stir before pouring over chicken.