Turkey Bolognese Sauce
This Turkey Bolognese Sauce is a thick, delicious, and hearty sauce made with simple ingredients. It’s a healthier take on an authentic recipe, each bite is so rich and flavorful.
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Category: Meats
Cranberry Balsamic Glazed Turkey Meatballs
Cranberry Balsamic Glazed Turkey Meatballs are sticky, sweet, and moist. Lean ground turkey is seasoned with parmesan cheese, herbed breadcrumbs, garlic, fresh rosemary, and a little orange zest. They are then coated with luscious glaze made with cranberry sauce, balsamic vinegar, honey, fresh rosemary, orange juice, and soy sauce. Mini meatballs are the perfect appetizer for any dinner or holiday party.
Continue reading “Cranberry Balsamic Glazed Turkey Meatballs”
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice. Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family. Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice”
Blackened Fish Tacos with a Garlic Sriracha Aioli
It’s BBQ season and though I love grilling the traditional burgers and hot dogs, I wanted to get away from the usual and do something different. These Blackened Fish Tacos are perfect with a Garlic Sriracha Aioli. A flavorful rub, crunchy carrot and cabbage slaw, the aioli to cool things down a bit and the jalapeños to add just a kick at the end of each bite is the perfect summer combination for me.
These fish tacos are a great example of a healthy-ish meal. I’ve made them so many times before and they are such a hit that by the time the fish is grilled and chopped, the tacos are made and I don’t have anything left to take pictures because it’s all eaten! I finally made some for a BBQ with my friend Michelle and her family but told them they had to wait after I made them so I could take pictures – seriously she is such an awesome friend to put up with me making her stare at her food while I’m clicking away!
WHAT FISH DO I USE?
I like to use white fish, usually tilapia or cod. When you are at your grocery store, just ask your fishmonger for their best wild caught (and sustainable is available) white fish. I’ve used both tilapia and cod for this recipe and both turn out delicious for the end result.
WHAT ELSE DO I NEED?
I keep the slaw simple to let the flavors of the rub on the fish and the aioli shine. All I did for the slaw is shred some carrots and mix it in with finely chopped purple cabbage, a little salt, pepper, some honey, and a squeeze or two of lime juice. So simple right?!
For the Aioli, I spent a little more time developing the flavors. I roasted garlic, used yogurt instead of sour cream to make it healthy-ish, mix in some lite mayo (this is the “ish” addition to the healthy part), add in a bit of sriracha, and again a squeeze of lime juice to pull it together.
For toppings, again, keep it simple with a garnish of chopped cilantro and sliced jalapeños.
So, don’t wait! For your next BBQ night, dinner party, or Taco Tuesday, try out these delicious Blackened Fish Tacos with a Garlic Sriracha Aioli.
Blackened Fish Tacos with a Garlic Sriracha Aioli
July 12, 2021
Persons
4
Prep Time
10 minutes
Cook Time
55 minutes
Total Time
1 hour, 5 minutes
Ingredients
For the fish:
- 2 lbs white fish (Tilapia or Cod)
- 2 Tbsp Olive OIl
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ancho chili powder
- 1/4 tsp ground black pepper
For the Cabbage Slaw:
- 2 c purple cabbage, thinly sliced/shredded
- 1 c carrots, shredded
- 2 Tbsp fresh lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Garlic Sriracha Aioli:
- 1 c yogurt
- 1/3 c Lite Mayo
- 2 Tbsp lime juice
- 2 tsp Sriracha
- 1 bulb Garlic
- 1 Tbsp Olive Oil
- 12-16 street style tortillas
- Garnish:
- 1/4 c fresh cilantro, chopped
- 2 jalapenos, sliced
Instructions
For the Garlic Sriracha Aioli:
- **Preheat oven or grill to 400 degrees F. (*See Note 1*)
- Slice off the top of the garlic bulb and place in a piece of aluminum foil. Drizzle olive oil over it and wrap tightly into a ball.
- Place in oven or on grill (keep lid covered) for 40-50 minutes.
- Remove from heat and let cool for 5 minutes.
- While the garlic bulb cools, in a medium sized bowl, mix together the yogurt, mayo, lime juice, and sriracha. squeeze in the melted garlic and mix well. Cover and refrigerate until ready to use.
For the Cabbage Slaw:
- In a large bowl, combine all of the ingredients together and toss well. Set aside until ready to use.
For the Blackened Fish:
- In a small bowl, combine all of the spices together and mix well. Right before grilling, rub the fish on both sides with the spice mix.
- **Drizzle both sides with olive oil then place on grill. Cover and cook for 3 minutes on one side, then flip and grill another 3 minutes covered. (*See Note 2*)
- Remove from grill and let rest for a couple of minutes before chopping.
To assemble:
- Grill the tortillas to warm then fill with slaw, chopped fish, and drizzle some of the aioli on top. Garnish with cilantro and sliced jalapenos.
Notes
**Note 1: If you are not able to roast a fresh garlic bulb, replace with 1 1/2 tsp garlic powder
**Note 2: To cook on the skillet, heat pan on med high heat and add 1 Tbsp Olive Oil. Place fish in skillet and cook for 3 minutes on each side. Rest and follow the remaining instructions.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this recipe:
One Pan Baked Salmon and Rainbow Veggies
This one pan salmon is perfect for a busy weeknight meal. Ready in 15 minutes, it’s a nutritious meal the whole family will enjoy!
I love the idea of using just one pot or a pan. Not only is cleanup easy but you don’t spend forever in the kitchen cooking after a long hard day of work. Don’t get me wrong, the kitchen is my happy place. But weeknights are crazy when the kids are hungry and don’t have the patience to wait for me to cook an elaborate dinner.
My favorite part is that the girls eat the rainbow veggies I add on the side. The colors look so pretty and the girls love their rainbows as much as I do. Chopping the veggies and seasoning them doesn’t take very long and adding that glaze on the salmon with a little honey and mustard mix is perfect to brighten up the salmon.
I kept the seasoning for the veggies pretty simple – salt, pepper, and a little dried oregano. Why? Because I want the salmon to shine too. The veggies have their color that attracts you to them so the salmon should have something too, right? The glaze is very easy to make. Just mix a little dijon mustard, honey, garlic, and of course fresh squeezed lemon juice. Brush it on to the salmon and voila! All that is left to do is bake!
From my kitchen to yours, I hope you enjoy this easy and delicious One Pan Salmon with Rainbow Veggies!
One Pan Baked Salmon and Rainbow Veggies
March 26, 2021
Category
Meats
Persons
3
Serving Size
1 filet
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 3 salmon filets
- 1 c cherry tomatoes
- 1 bunch asparagus spears, chopped into 1" stems
- 1 yellow squash, sliced into 1" half moons
- 1 orange bell pepper, sliced into 1" cubes
- 1/2 purple onion, 1" slices
- 1 Tbsp Olive or Avocado Oil
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp dried oregano
For the glaze:
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 tsp minced garlic
- 2 tsp fresh squeezed lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees F.
- Line up all the veggies on a sheet pan as well as the salmon filets.
- Drizzle the oil over all of the veggies, and then season with salt, pepper, and dried oregano. Gently mix to make sure the seasonings have evenly coated the veggies.
- In a small bowl, combine all of the ingredients for the glaze and whisk well to emulsify.
- Using a pastry brush, brush the glaze onto the salmon (if you are using skinless salmon, make sure to brush both sides of the salmon).
- Bake for 13-15 minutes in the oven then remove.
- Let cool for 1-2 minutes before serving.
Notes
Notes:
*I prefer to use fresh salmon for this recipe, however, if you are using frozen salmon, make sure to thaw it at room temperature to allow for even cooking time.
*If you would like a crispy crust, stop baking 1-2 minutes early, change oven setting to broil and keep in oven for another 2-3 minutes after the baking time is over. Watch carefully so as not to burn.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Mahi Mahi with Garlic Lemon Sauce
If I gave my youngest Fish and Couscous everyday for the rest of her life, I wouldn’t hear a single complaint. She loves it that much and we usually have it on the menu biweekly. The Garlic Lemon Sauce is absolutely finger licking delicious! Paired with a flaky and tender Mahi Mahi, well, you will also be adding this fish to your rotation.
Everyone says eating fish is healthy and to incorporate it more in your diet. But why? Here are few good reasons why:
- Fish are high in Omega-3 fatty acids which help lower cholesterol and heart disease
- Rich in Iron
- Rich in Vit. B which promotes healthy brain function
- Rich in Potassium which promotes a healthy heart
Fish can be tricky to cook sometimes because it is very easy to overcook leading to a tough meat (trust me, I’ve done this on many occasions). A few tricks I rely on to serve the best flaky fish are:
- Be sure your filtes are about 6-7oz each, with at least 1-inch thickness. If your portions are thin or too small, they’ll tend to overcook.
- Always pat dry excess moisture from the fish; this step is super important, as it affects how well your fish will brown. A paper towel works wonders
- Buy fresh or quick-frozen, high quality fish… wild is best, and will provide best flavor.
Don’t know what to serve your delicious Mahi Mahi with? Check out some of these dishes:
Quinoa, Brown Rice and Black Beans
Fresco Carpaccio
From my kitchen to yours, I hope you enjoy this delicious Mahi Mahi with Lemon Garlic Sauce!
Mahi Mahi with Garlic Lemon Sauce
February 24, 2021
Category
Meats
Persons
4
Serving Size
1 filet
Prep Time
5 minutes
Cook Time
7 minutes
Total Time
12 minutes
Ingredients
- 4 (1" thick each) Mahi-Mahi fillets, 4-6 oz each
- 1 1/2 Tbsp Olive Oil
- 2 1/4 tsp salt
- 2 1/4 tsp black pepper, divided
- 2 Tbsp unsalted butter, melted
- 2 Tbsp fresh parsley, chopped (or 1 Tbsp dried parsley)
- 4 garlic cloves, minced
- 1 Tbsp juice squeezed from fresh lemon
Instructions
- In a small bowl, combine 1/4 tsp salt, 1/4 tsp black pepper, butter, parsley, garlic, and lemon juice. Mix ingredients to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the fish fillets.
- Season both sides of fillets with remaining salt and black pepper. Set aside. I
- n a large skillet, heat the olive oil over high heat. Once oil is sizzling hot, add the fish fillets to pan and cook until browned on one side, about 3 minutes – do not move or touch the fish.
- After the fish has browned, flip fish fillets over to the other side and continue cooking for an additional 3 minutes.
- When the fish is done, remove from heat and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well.
- Serve hot with your favorite sides!
© 2023 Copyright A Li\'l Bit of Spice
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Pistachio and Goat Cheese Crusted Spicy Lamb Chops
If I know my husband, then I’m definitely going to be making him happy with my Valentine’s Day surf and turf meal. Yesterday, I featured the Lobster Risotto as part of my love week series for the surf part. Today, I’m going to share with you lamb chops, one of my husband’s favorites!
I think this is one of the easiest recipes but one that also looks pretty fancy. Before I give you the recipe, I’m going to share with you a few tips to ensure your lamb chops turn out just as amazing!
BUYING THE LAMB CHOPS
Lamb chops are typically bone-in meat chops, typically taken from the rib of the animal. They are loaded with flavor, tender, and cook very quickly, typically within 10-12 minutes depending on thickness and your preference of cook on the meat. Some recipes call for chops to be frenched, which is simply removing the fat from the bone for a cleaner look. If that’s the case, you can either clean away the fat at home or being lazy like me, you can as your meat butcher to french the chops for you.
WHY MARINATE?
Marinating any meat, especially dark meat, helps to tenderize it. This in turn will lead you to have a softer, richer tasting lamb. You can marinate the lamb chops as little as 30 minutes up to overnight. For this recipe, I marinated the lamb for 2 hours as it was mostly dry spices and oil. When I make my Lamb Tagine, I usually marinate the lamb overnight as it will be part of a stew so I want it ultra tender.
COOKING
Lamb chops typically don’t need very much time to cook which is one of the best part about cooking them. I like to do 8-10 minutes for medium rare and 10-12 minutes for medium. Don’t forget to let them rest for an additional 10 minutes because they tend to continue cooking even when pulled out of the oven or off the stove. The outside food is always hotter than the inside, and heat slowly transfers inward, continuing to cook the food even after it has been removed from the heat source, hence carryover cooking. Always check the temp with a food/meat thermometer to make sure it is cooked: 125°F (51°C) for medium-rare, or 135°F (57°C) for medium.
So now that you armed with all of my information to make the best lamb chops, I’m going to share this amazing recipe. I paired my chops with Jeff Mauro’s 4 Cheese Polenta and roasted rainbow carrots. Other grains that would be delicious with these lamb chops would be Couscous or Farro.
From my kitchen to yours, I hope you enjoy this delicious Lamb Chop and have a very special Valentine’s Day!
Pistachio and Goat Cheese Crusted Spicy Lamb Chops
February 11, 2021
Category
Meats
Persons
2
Prep Time
10 minutes
Cook Time
10 minutes
Wait Time
2 hours
Total Time
20 minutes
Ingredients
- 1/4 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp ground ginger
- 1/2 tsp cayenne pepper
- 1/4 tsp red chili flakes
- pinch of ground cloves
- pinch of ground allspice
- 1/2 tsp black pepper
- 1 tsp salt
- 1 Tbsp Olive Oil
- 2 oz goat cheese, softened
- 1/4 c unsalted pistachios
- 4 lamb chops, frenched
Instructions
- In a small bowl, combine all of the spices: coriander, cumin, ginger, cayenne, red chili flakes, cloves, allspice, and black pepper. Mix well.
- Season the lamb with oil and spices. Let it rest in the fridge for at least 2 hours.
- Meanwhile, in a food processor, pulse the pistachios to a rough chop.
- Preheat oven to 375 degrees F.
- When you are ready to cook the lamb, remove from fridge and using a butter knife, spread about 1/2 oz of goat cheese on the outer edge of each lamb chop. Press the ground pistachios over the goat cheese so it forms a smooth crust. Drizzle oil over each lamb chop and bake for 8-10 minutes for medium rare or 10-12 minutes for medium cook.
- Remove from oven and let rest for 10 minutes for carryover cooking.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Lobster Risotto
Creamy risotto filled with chunks of freshly steamed lobster, oh it’s so luscious! This is the perfect dish for a romantic night in or Valentine’s Day dinner! It’s pretty easy, and simple to make and perfect for date night!
When my husband found out I was making Lobster and Lamb for Valentine’s, I can safely say he was beyond excited. Surf and Turf can never go wrong!
For the risotto, as long as you have a little patience, it’s actually very easy. The creamy texture with added asparagus spears, peas, and garnished with some fresh chives is absolutely divine!
Stay tuned for the lamb recipe for the turf portion of this delicious V-Day meal! In the meantime, I really hope you enjoy this luscious Lobster Risotto!
Lobster Risotto
February 10, 2021
Category
Meats
Persons
2
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Ingredients
For the Risotto:
- 2 Tbsp butter
- 1/2 yellow onion, minced
- 3 garlic cloves, minced
- 1 c arborio rice
- 1/2 c white wine, any bottle you have open will work
- 4 c chicken broth
- 1 c asparagus, cut into 1/2” pieces
- 1/2 c frozen green peas, thawed
- 3/4 c grated pecorino romano cheese
- 1 Tbsp fresh lemon juice
- 1 Tbsp chives, chopped
For the Lobster:
- 2 large lobster tails (4–5 oz. each)
- pot of water
Instructions
For the Risotto:
- In medium saucepan add chicken broth and bring to a simmer. Lower heat and keep covered.
- Heat a large non stick saucepan on medium heat and add butter. When it is heated, add onions and saute for 3-4 minutes, until translucent.
- Add in the garlic and saute for 30 seconds to let the flavors bloom.
- Add in the arborio rice and stir to mix with the onions and garlic. Let the rice toast for about 1 minute then add in the white wine. Keep stirring until the liquid is absorbed into the rice.
- Add in 1/2 cup of the broth to the rice. Keep stirring the rice until the liquid is absorbed, about 3-4 minutes.
- Repeat this process by continuing to add broth 1/2 c at a time and stirring often until all of the broth is used up. This process will take about 20-30 minutes.
- After you add in the last cup of chicken broth, also add in the asparagus and green peas. Stir until the liquid is evaporated again. Then squeeze in lemon juice and add pecorino romano cheese. Stir until creamy.
For the Lobster:
- Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid. Place a steamer basket over water. Place tails in the basket. Cover and steam until meat is just opaque and very plump, 4-5 minutes; do not overcook or meat will begin to shrink and dry out.
To Assemble:
- Remove the meat from one of the lobster tails and dice it up into rough chunks.
- Add lobster meat to the cooked risotto. Stir to incorporate.
- With remaining lobster tail, slice in half lengthwise.
- Serve 1 cup of risotto for each person and top with half a lobster tail.
- Top with chopped chives.
© 2023 Copyright A Li\'l Bit of Spice
Fish Tikka Masala
Fish is a big staple in our home and I try to make it at least once a week for the girls. This Fish Tikka Masala is a great way to incorporate fish and the Indian flavors. I actually was able to make it in 30 minutes which I was surprised about. There is a little multitasking involved but don’t worry, I’ll walk you through it.
What is Fish Tikka Masala? Tikka basically indicates that there are going to be pieces of meat that are either pan seared or tandoor baked. Before searing the fish, I first let it sit in lemon juice to tenderize the meat, then I marinate it in yogurt and spices for added flavor.
The Masala is a delicious tomato cream gravy in which the fish then simmers and becomes juicy and flaky. This gravy is great because it’s not super creamy, filled with flavor without being overpowered by heat.
As to the type of fish, I used salmon as it holds really well in the simmering sauce but you can also use Tilapia if Salmon is not available. But just as important as the fish is the sauce. If the sauce is not good, it doesn’t matter how well you seared your fish. There are some recipes that I want that texture and chunkiness however, this tikka masala is not it, so once the sauce is pretty much ready to eat, blend it down to a creamy texture with a hand blender.
Serve it up with some warm Naan or Rice and have yourself a delicious meal. From my kitchen to yours, I hope you enjoy this Fish Tikka Masala!
Fish Tikka Masala
January 8, 2021
Persons
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
For the Sauce:
- 1 onion, finely chopped
- 1 tsp ginger, grated or paste
- 2 Tbsp tomato paste
- 1 15 oz can tomato sauce
- 1/4 cup fresh heavy cream or milk top cream
- 2 tsp Laxmi Gourmet Traditional Garam Masala Indian Spice Blend - 7 Ounce
" target="_blank">garam masala
- 1/4 c cashew butter
- 1 tsp Laxmi Organic Turmeric - 7oz
" target="_blank">turmeric
- 1 Tbsp Laxmi All-Natural Ground Coriander Powder - 7oz
" target="_blank">coriander powder
- 3 tsp MDH Deggi Mirch Masala 100g / 3.5 oz (Pack of 2)
" target="_blank">cayenne pepper
- 1/4 cup chopped coriander (cilantro) leaves
- 1/4 c water
- 1 Tbsp fresh lemon juice
- 1 Tbsp oil
- 1 Laxmi Brand Bay Leaves, Fragrant Bay Leaves, Spice for Soups and Dishes, Indian Staple, Tradition of Quality, House of Spices, Product of Turkey (14g)
" target="_blank">bay leaf
- 1 tsp salt
" target="_blank">garam masala
" target="_blank">turmeric
" target="_blank">coriander powder
" target="_blank">cayenne pepper
" target="_blank">bay leaf
For the Fish Tikka:
- 500 gm fish fillet (about 1 lb), chopped into 1 inch cubes
- 1 Tbsp fresh lemon juice
- 1 Tbsp ginger, grated or paste
- 1 Tbsp garlic, grated or paste
- 1 tsp Laxmi Organic Cumin Powder, All Natural Dried Cumin Powder, Jerra Powder, Freshly Ground Seeds, Great for Curry or Chili, Fertilizer and Pesticide Free, USDA Organic, Product of India (7oz)
" target="_blank">cumin powder
- 1 tsp Laxmi All-Natural Ground Coriander Powder - 7oz
- 1/2 tsp Laxmi Gourmet Traditional Garam Masala Indian Spice Blend - 7 Ounce
- 2 tsp MDH Deggi Mirch Masala 100g / 3.5 oz (Pack of 2)
- 1/4 tsp black pepper
- 1/4 cup yogurt
- 1 tsp salt
" target="_blank">cumin powder
To serve or garnish with:
- 1-2 Tbsp fresh cilantro, chopped
- Onion slices
- Lemon wedges
Instructions
- In a bowl, combine the fish cubes and lemon juice. Toss well and set aside for 10 minutes.
- Meanwhile, in a wide saucepan, heat oil on a medium heat.
- Add in bay leaf and let it cook for 1 minute.
- Add in the onions and let it cook for 5-7 minutes until they are browned and slightly caramelized.
- While the sauce is cooking, the fish tikka should be ready for the rest of the marinade. Add in the same bowl the remaining ingredients and mix well so all of the spices are properly mixed. Toss generously so that all of the fish is coated in the marinade. Cover and refrigerate for 15 minutes.
- Returning to the the sauce, add in ginger and saute for 1-2 minutes.
- Add in the turmeric, cayenne pepper, and coriander powder and mix well.
- Add in the tomato paste and cook an additional 1-2 minutes. You'll notice the water separating just a bit. At this point, add in the tomato sauce and cashew butter. Mix well.
- Reduce heat and cook for 4-5 minutes. Using a hand blender, blend down everything to a smooth, creamy texture.
- Add in the water, lemon juice, cream, salt and garam masala. Mix well and let it simmer on low heat. If the sauce is too thick, add in water 1 Tbsp at a time. If it is too thin, let it simmer until is has thickened up a bit.
- In a skillet, heat oil on medium flame. Add in the fish tikkas and let it cook about 3-4 minutes on each side to get a nice sear. Transfer them directly to the sauce.
- Garnish with cilantro and serve hot with Rice or Naan and onion slices and lemon wedges.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Spinach Stuffed Chicken Casserole
The original idea with this recipe was to make Spinach Stuffed Chicken Breasts. But I sent hubby to get this week’s groceries. I’m not sure if I’ve shared this before but sending the hubby out for groceries is always picking a random card from a deck. You never know if you will get the groceries you asked for but he will definitely come back with items you never knew about or sometimes with everything but what was on the list.
Luckily this time, I did get my chicken….. just not the breast – he came back with tenders. So imagine my surprise when I’m in the middle of making dinner and I have chicken I cannot stuff. Since it was almost dinner time and I would very quickly have 2 little munchkins turn into monsters if not fed, I had to do some quick thinking. Between my hubby’s quirky shopping and my quick thinking, I’m excited about this casserole!
The kids loved it and the hubby took seconds and leftovers to work for lunch! Talk about a win-win. Anyways, on to the this delicious recipe!
I love this recipe because it’s fairly healthy, easy to make and not much fuss! You can even make it ahead and keep it in the fridge, then just pop it into the oven when you are ready for it.
The stuffing is easy with spinach and cream cheese being the star. I kept the chicken pretty simple with just a salt and pepper seasoning because I used my Veggie Pasta Sauce for the top and then layered on some cheese to give it a little melty, gooey finish.
Try it out and tag me to tell me what you think! From my kitchen to yours, I hope you enjoy this Spinach Stuffed Chicken Casserole!
Spinach Stuffed Chicken Casserole
November 19, 2020
Category
Meats
Persons
4
Prep Time
5 minutes
Cook Time
55 minutes
Total Time
1 hour
Ingredients
- 8 chicken tenders
- 4 oz cream cheese, softened
- 1/4 c grated Parmesan
- 1 1/2 c fresh spinach
- 1 c veggie pasta sauce
- 1/4 c mozzarella cheese
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 2 1/2 tsp salt, divided
- 1 tsp ground black pepper
- 1 Tbsp Avocado Oil
Instructions
- Preheat oven to 365 degrees F
- Coat oil evenly over all tenders then season with 2 tsp salt and 1 tsp black pepper between all the tenders then set aside.
- In a separate bowl, combine spinach, parmesan cheese, garlic, chili flakes, and remaining salt. Mix well to combine.
- Layer 4 of the tenders in an oven safe casserole dish.
- Spoon the spinach mixture evenly over all of the tenders in the dish then cover with the remaining 4 tenders.
- Pour pasta sauce over the chicken then sprinkle mozzarella cheese over the top.
- Cover with aluminum foil and bake for 50 minutes.
- Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve hot with a side of fresh bread or garlic bread!
Notes
Make this ahead of time and freeze it. Thaw it the night before you want to bake it.
© 2023 Copyright A Li\'l Bit of Spice
Creamy Fennel Orzo
This orzo is creamy, spicy, and full of flavor. I love orzo but wanted to do something different than the standard mediterranean orzo salad I have (which is delicious by the way!) so I decided to play around with it. And boy am I glad I did!
Fennel has a delicious licorice taste without being so powerful and combining it with the onions and caramelizing them was just the perfect way to give this orzo a sweet flavor to balance the spice.
I did top this with a piece of chicken for the husband but you can make it vegan by omitting the chicken! So easy to make it work either ways.
If you do use the chicken, you can either bake one if you have the time or use a rotisserie chicken as a hack to cut the time.
Perfect for the upcoming autumn season, try this delicious bowl of orzo and bring a little sweet and spicy to your soul!
From my kitchen to yours, enjoy!
Creamy Fennel Orzo
September 30, 2020
Persons
2
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
For the orzo:
- 1 c orzo
- 2 c water
- 1/2 Tbsp salt
For the Creamy Fennel:
- 1 fennel bulb, sliced
- 1 yellow onion, sliced
- 1/2 c coconut cream
- 2c veggie broth
- 2 tsp oil
- 1/2 tsp salt
- 1/2 ground black pepper
- 1/2 crushed red pepper
- 1/2 tsp smoked paprika
- 2 rotisserie chicken thighs
Toppings:
Instructions
For the orzo:
- In a medium saucepan, add water, orzo and salt. Bring to a low boil, then reduce heat and simmer for 15 minutes, or until all of the water has boiled off.
- Remove from heat and cover for 5 minutes.
For the fennel broth:
- Heat a skillet on medium flame, and add oil to it. Add fennel and onions slices and let cook for about 8-10 minutes, until golden brown and you get a sweet caramelized aroma.
- Add veggie broth and bring to a boil. Season with salt, pepper, and crushed red pepper.
- Cook for another 5-7 minutes until liquid is thick in consistency.
- Reduce heat to low and add coconut cream and smoked paprika. Mix until you have a smooth texture.
- Cook for an additional 5 minutes, then remove from heat.
- Add the cooked orzo to the creamy fennel and toss so that all of the orzo is covered in the sauce.
- Divide between 2 bowls and top with chicken thigh.
- Drizzle Chimichurri sauce over the orzo and chicken.
- Serve hot!
Notes
**To make this a vegan/vegetarian dish, omit the chicken.
© 2023 Copyright A Li\'l Bit of Spice
Sausage & Zucchini Linguini
I’m a firm believer in easy meals that are healthy and don’t take much of my time. This Sausage & Zucchini Linguine is just that. It literally took me 15 minutes to make (with Aishani in the kitchen “helping” me) and was loved by everyone.
Here are a few things I like about this pasta dish:
- Gluten Free (cauliflower based linguine …. so delicious and guilt free!)
- Ready in 15 minutes!
- The combination of sausage and spices packs a punch of flavor
- Bright and colorful veggies
- Carb Free
- A little munchkin, who in the name of cooking with me, ate a good amount of my sausage and bell peppers during the cooking process
Taste Republic has their cauliflower linguine in most grocery stores so go get a pack! (This is not a paid ad, I just love their pasta).
From my kitchen to yours, enjoy this fun and easy meal!
Sausage & Zucchini Linguini
July 15, 2020
Category
Meats
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 1/2 16oz package Cauliflower Linguini (or any pasta of your choice)
- 2 sausage links, sliced
- 1 c zucchini, chopped
- 1 colored bell pepper, chopped
- 1/2 med onion, diced
- 3 cloves garlic, minced
- 2 c favorite pasta sauce
- 1 Tbsp Italian seasoning
- 1 Tbsp salt to boil pasta
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp red chili flakes (optional)
- 1 Tbsp Basil, chopped (to garnish)
- 1 Tbsp Olive or Avo Oil
Instructions
- In a deep pot, boil 8 c water and add salt to it.
- While the water is boiling, heat a large skillet with oil.
- Add in garlic and let it bloom for 30 seconds as you stir it around.
- Add in the onions and cook for 1-2 minutes.
- On the side, add the pasta to the boiling water and set a timer for 3 minutes.
- In the skillet, now add in the zucchini, bell peppers, sausage, salt, black pepper, red chili flakes, and Italian seasoning. Mix well and let it cook for about 3-5 minutes.
- Add in the pasta sauce and mix well with the sausage and veggies.
- The pasta should be done at this point so transfer it from the boiling water directly into the skillet.
- Mix the pasta in and let it cook for another minute.
- Serve hot into bowls and garnish with chopped basil.
© 2023 Copyright A Li\'l Bit of Spice
Teriyaki Salmon
Recently, we’ve been eating a rotation of mostly the same foods as at least 50% of our household has been taking shifts getting sick. Well, I’m happy to say, we’re (hopefully) finally getting to the tail end of it so that means no more soup or tea! My hubby recently picked up some Udon noodles for me (he knows I like them a lot!) and I’ve been trying to figure out what I want to do with them. Sure they taste great on their own but let’s get real, they taste even better paired with a delicious filet of salmon.
I’ve also been playing around with my version of a teriyaki sauce. Most of the recipes I found online included a sake but since I was going to experiment on my toddlers as well as my hubby, I decided to leave that one out. I have to say, this sauce turned out pretty delicious – I even dipped my brussels sprouts in the leftover as if it were a dipping sauce. Try it out and tell me what you think!
The best part about this sauce is that it is very simple and most people have these ingredients at home! In a little mixing bowl, add the soy sauce, brown sugar, ground ginger, and minced garlic. I also added a little flour, some chili pepper flakes and EVOO to the bowl.
This is my favorite part of the recipe – sesame seeds. The nutty flavor and crunch adds just the right note of balance.
Whisk everything really well. You want all the ingredients to blend well and make sure there are no lumps from the flour added. They won’t cook and trust me – it can ruin the taste.
In a large bowl, line 2 6oz salmon filets and cover with the teriyaki sauce. Let it marinate for at least 30 minutes.
Coat the bottom of a cast iron skillet with EVOO and heat on high until it starts to smoke. Reduce the heat and place the salmon skin side up and let it cook for 4 minutes. Do Not Touch the salmon for the next 4 minutes. I know people get anxious and want to check if it is cooking properly, is it burned, there’s a char type smell coming, etc, etc. I assure you nothing is wrong with it. In fact, the more you try to check it, the more it will not cook properly.
Once your 4 minute timer goes off, flip the salmon the other side and cook for another 3 minutes.
Serve with noodles or rice and enjoy!
Teriyaki Salmon:
Ingredients:
2Tbsp Soy Sauce
1Tbsp Brown Sugar
3 cloves minced garlic
1/4tsp ground ginger
1/2tsp chili flakes
1Tbsp sesame seeds
1/2Tbsp flour
2tsp EVOO
2 6oz Salmon filets (can be replaced with tofu or any of your favorite veggies)
Directions:
In a small mixing bowl, add all of the ingredients and whisk to combine everything.
Coat a cast iron skillet with EVOO and heat on high over the stove. When it starts smoking, add salmon skin side up and cook for 4 minutes.
Flip and cook another 3 minutes.
Serve hot with noodles or rice.
Enjoy!
Lamb Tagine
One of my favorite wedding gifts was from one of my closest friends Christine. A Moroccan tagine. When I first opened the box and saw it, I was fascinated by this shallow pot and cone shaped cover. I thought, how do I cook anything in here? 3 years later, it’s become one of my prized kitchen accessories. (This particular time, I ended up using the casserole dish because of the amount I was making, otherwise, the tagine is perfect for 2-3 servings)
This Lamb Tagine is a favorite in my household. Juicy, tender meat falling off the bone with each bite. Fresh figs and Asian Pears to add just the right hint of sweetness to the dish. A chermoula spicy enough to wake up your palate. How can you go wrong? It takes a while to make, but worth every second of the wait.
First, you want to make the chermoula to marinate the lamb in. Chermoula is a marinade usually made from herbs, oil, and spices. This one is made from Parsley, EVOO, garlic, lemon juice, spices and jalapeño to add a little kick. Try to give your lamb at least 6 hours to marinate, overnight if you can. The lemon juice in the chermoula is important as it will help break down the proteins in the lamb and make it more tender.
Doesn’t that vibrant and green chermoula look gorgeous?!
About 10 minutes before you are ready to cook the lamb, chop the figs and onions. These are going to help make the basis of your “stew”.
The lamb will go on top and the whole dish will go in the oven for 1.5 hours. At the end of the two hours, browned pears will top the lamb and in it goes into the oven for another 30 minutes.
The result…. delicious, tender, juicy lamb with figs and prunes melting in your mouth. It’s a pretty easy recipe that looks like you deserve a Michelin star for!
Hope you enjoy it!
Ingredients:
3 shoulder of lamb on the bone
2 Tbsp ghee
1 red onion, chopped into wedges
1 c pitted prunes
1.2 c fresh figs, halved (can replace with dried figs if fresh not available)
3 Tbsp butter
1 large Asian pear, chopped into wedges
For the Chermoula:
3 garlic cloves, chopped
2 jalapeños
1 small bunch of parsley
fresh squeezed juice of 1 lemon
1 1/2 tsp cumin
4 Tbsp EVOO
1 tsp salt
Directions:
Put all the ingredients in a food processor and blend to make a coarse paste. Make small incisions in the lamb and rub the chermoula into the meat. Cover and leave in fridge overnight, or at least a minimum of 6 hours for the proteins in the meat to break down.
Preheat oven to 350ºF.
Over medium flame, heat ghee in the tagine or stoneware casserole dish. Add the lamb and brown for about 3 minutes on each side. Set lamb aside on a separate plate and in the same ghee, add the leftover chermoula, onions, prunes, and figs. Sauté for about 3 minutes, then add 1 cup of water. Add the browned lamb back into the tagine/casserole dish and cover. Bake for 1.5 hours.
About 5 minutes pulling the lamb out of the oven, melt butter in a pan and add the Asian pears. Sauté till golden brown. Return lamb to oven for another 30 minutes.
Serve lamb immediately with Buttery Couscous.
Breaded Chicken
Chicken can get boring if you don’t get creative but I’m going to share with you my secret. I love making breaded chicken because I can use it so many ways…. use it to make chicken parm, serve with spaghetti and marinara sauce. This is also one of my go to chicken recipes if I’ve not had a chance to prep for dinner and need to make something without putting in too much effort. Usually breaded chicken requires thinning out the chicken by pounding it down with a meat mallet; I’m not into beating the crap out the poor thing after it’s already dead so I slice it in half instead. This is actually so much better I think as you get to portion control your meat and it doubles the serving size.
Slice 2 chicken breasts in half and season both sides of each half with salt and pepper.
For the breading, you’ll need three deep bowls or plates. In one, add some all purpose flour.
In the second, crack 2 eggs and whisk them really well.
In the third, mix together bread crumbs and parmesan cheese.
Heat up a non-stick skillet and add a little evoo to it. While the oil is coming up to temp, take a piece of seasoned chicken breast and first dredge it in the flour. This will help take out all the moisture from the chicken so the eggs and bread crumbs can stick better. Next, dip the chicken breast in the egg and finally, in the bread crumbs and cheese mixture. Make sure you cover all the chicken breast with the crumbs mix for maximum flavor.
Once you’ve dipped the chicken breast in all three, add it to the skillet. Oh I love the sound of the chicken sizzling!
Let the chicken cook on each side for about 3-4 minutes on each side so you get a beautiful golden crust. Make sure you use two separate tongs, one for the raw meat and one for the meat cooking on the stove to prevent food contamination.
If you’re having a party or even want a head start on dinner, you can totally make this chicken ahead of time and just keep in the oven to warm up when you’re ready to serve. Hope you enjoy it as much as my husband does!
Ingredients:
2 chicken breasts, each sliced in half
1/2 c flour
2 eggs
1/2 c Italian style bread crumbs
1/4 c parmesan cheese
salt and pepper to season
EVOO to cook chicken with
Directions:
Season both sides of each chicken breast with salt and pepper and set aside.
Prep the breading station with flour in one bowl and beaten eggs in a second. In the third bowl, mix the bread crumbs and parmesan cheese together.
In a non-stick skillet, heat the evoo on medium heat. Add in the breaded chicken and cook on each side for about 3-4 minutes until golden brown.
Serve with pasta and sauce, or even use to make chicken parm.
Enjoy!
Lal Murgh (Red Chicken)
I haven’t cooked Indian food in a while because it needs some good time and attention to come out perfect and those are two things I don’t have in abundance these days. So I decided that needed to change and I needed to create something easy but vibrant and delicious, with lots of flavor. The spices in this red chicken pack a great punch with an array of flavors and the meat is nice and tender from being marinated even for just a short time. The best part, the spice mix I used is the Butter Chicken spice mix you get at any Indian grocery store – so easy and time saving!
One of my favorite ways to prep meat is to marinate them. Did you know that marinating meats helps slow down the growth of bacteria? Also, based on the ingredient you’re marinating you’re meat with, it affects in a different way. For example, I’ve used citrus which is known to tenderize the meat and lock in the moisture when you’re cooking it. Hope your chicken turns out juicy like mine did!
Chop up a boneless, skinless, chicken breast into cubes. Set them in a container and add in a little spice mix, a splash of lemon juice, and some water. Mix the chicken well, cover it, and let it marinate for at least 1 hour. Doesn’t that just look gorgeous?!
When you’re ready to cook the chicken, heat a little oil in a non-stick skillet over medium heat. Add some red onions and sauté for a couple of minutes.
Add in some grated ginger and minced garlic. Oh, the smell of that garlic!
Sauté all of the above for a couple of minutes, then add in the tomatoes.
Mix well, and cook everything for 5-10 minutes. You’ll notice the tomatoes softening and the oil separating. They should look something like this:
Finally, add in the marinated chicken and mix well. Cook it for about 7 minutes or until done.
For the chicken marinade:
1 skinless, boneless chicken breast, chopped into 1 inch cubes
2Tbsp lemon juice
1Tbsp spice mix
1/3c water
To cook the chicken:
1Tbsp EVOO
1/3c finely chopped onions
1 garlic clove, minced
2tsp grated ginger
2 tomatoes, chopped finely
In a bowl, mix together the chicken, lemon juice, butter chicken spice mix, and water. Toss well to coat all the chicken pieces evenly. Cover and refrigerate for at least 1 hour.
To cook the chicken, heat the oil in a non-stick skillet over medium heat. Add the onions and sauté for 2-3 minutes. Add in the garlic and ginger and cook for another couple of minutes. Finally, add in the tomatoes and mix well. Cook for 5-10 minutes until the oil separates from the tomatoes. Add in the marinated chicken with all the juices and cook for another 6-7 minutes or until the chicken is completely cooked through.
Garnish with cilantro and serve hot with Roti, Naan or Rice. Enjoy!
Lamb Meatballs
“A way to a man’s heart is through his stomach.” This is definitely true for my husband and I. One of the first meals I made for him were Lamb Kebabs and it obviously made it to his heart! I made it recently and brought back memories of our dating days. Hopefully, this recipe will make it to your family’s stomach and heart.
Ingredients:
2lbs ground, lean lamb
2 eggs
1/2c bread crumbs
1 med yellow onion, finely diced
1/2 packet Tikka Seekh Kabab Mix (this can be found at any Indian Store)
(I forgot to take a picture of mine but this is what the packet looks like)
Directions:
Mix all of the ingredients in a bowl and mix together. But be careful not to over mix the meat. Over mixing it will make the meat really tough when you cook it. Cover and refrigerate for at least 4 hours, overnight if you plan ahead. The longer it marinates, the better the flavor.
Preheat oven to 400°F. Spray two baking sheets with olive oil cooking spray. Roll out the meat into 3/4″ balls and line onto a baking sheet. This recipe makes 50 meatballs.
Bake for 20-25 minutes. Check internal temp to be 160°F to make sure they’re cooked through.
Once you pull them out of the oven, let them rest for a couple of minutes. Serve with tzatziki sauce. Enjoy!
Chicken Pot Pie
Updated Jan 4, 2020 from the original post published Sept, 2015.
Chicken pot pie is a family favorite in this household. My kids have been asking for this almost biweekly for the past couple of months. It makes me so happy that they would love eating my pot pie (though I secretly think it’s mostly because the name has “pie” in it). I have included in the recipe notes to make this recipe vegetarian and vegan so try it out and let me know what you think!
A hack that I have been known to use on occasion is buying rotisserie chicken, shredding it up and using that instead of baking my own. This simply cuts down on the time involved to make the pot pie. If you choose to go this route, remember to buy an herb roasted or seasoned chicken so that there is added flavor. You can also make these in individual ramekins to personalize them by adding chicken to those who want it and keeping it vegetarian for those who prefer not.
Making chicken pot pie on a busy weeknight may not be ideal but it you can totally make and assemble the pie over the weekend and simply bake it during any weeknight. Storage is easy as it can last in the fridge up to 5 days. So what are you waiting for? Make this your next meal and feel the comfort of home!
From my kitchen to yours, I hope you enjoy this delicious Chicken Pot Pie!
Chicken Pot Pie
September 26, 2015
Category
Meats
Persons
6
Serving Size
1 slice
Prep Time
15 minutes
Cook Time
1 hour, 5 minutes
Total Time
1 hour, 20 minutes
Ingredients
- 3 boneless, skinless chicken breast
- 1 c carrots, diced
- 1 c celery, diced
- 1 c frozen peas
- 1/2 c diced onions
- 4 cloves garlic, minced
- 1/2 c whole wheat flour
- 5 c veggie broth
- 1/2 tsp turmeric
- 1-2 tsp hot sauce (per your preference)
- 1 Tbsp fresh thyme
- 2 (9 inch) unbaked pie crusts
- 2 tsp salt, divided
- 1 1/2 tsp ground black pepper, divided
- 2 tsp Olive Oil
- 3 Tbsp milk for milk wash
Instructions
For the Chicken:
- Preheat Oven to 400°F. Season boneless, skinless chicken with 1 tsp salt and 1 tsp pepper on both sides. Place on baking sheet and bake for 20 minutes.
- When it's done cooking, remove from oven and let it rest for a couple of minutes then shred it with a fork.
For the Veggie filling:
- Preheat the oven to 400°F
- In a nonstick pot, heat the oil. Then add in the onions, garlic, peas, carrots, and celery.
- Mix well and saute for about 3-5 minutes until the onions turn translucent.
- Add in the flour and mix well. Let it cook for about 5 minutes so the flour is not raw.
- Add in the veggie broth, 1 tsp salt, 1/2 tsp pepper, turmeric, thyme and hot sauce.
- Lower the heat just a little bit and cook until the mixture thickens.
- When the mixture is thickened, remove from heat and add in shredded chicken. Mix well.
To Assemble:
- Layer the bottom crust into pie pan and pat down firmly.
- Spoon in the filling with a little mound in the middle.
- Cover with top pie crust and seal the edges.
- Using a pastry brush, paint the with the milk over the top and seams.
- Make several small slits at the top to allow steam to release.
- Place in oven and bake for 30-35 minutes, until the pastry is golden brown.
- Cool for 10-15 minutes before serving.
Notes
To make it Vegetarian: Omit the chicken and continue with the rest of the recipe as follows.
To make it Vegan: Omit the chicken, use vegan pie crust, and replace milk wash with either water or simply omit.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this recipe:
Lemon Herb Salmon
A quick and easy weeknight recipe that tastes good and doesn’t require any effort – sounds like something I can go for all the time. I’m not a fish expert by any means but I like to experiment whenever I can. Here’s one of the simplest but tastiest (according to the husband) salmon I’ve made.
I got a 1lb wild salmon filet from the market (you can ask your butcher to take off the skin – I’ll admit, I hate doing that!)
Heat the oven to 400°F. In a pan, line foil so it overflows about 2 inches on all sides.
Add the salmon, drizzle olive oil, salt and pepper on both sides.
Sprinkle finely chopped rosemary and thyme on the top.
Cover with thinly sliced lemons
Fold two of the sides over to make a handle. Then fold over each of the other two sides so that none of the steam or liquid seeps out when it’s baking.
Bake in the oven for 20 minutes. When you pull it out, poke a couple of holes in to let the steam out before opening the foil completely. Portion out into two servings and serve with rice and your favorite veggies!
Makes 2 servings so it’s perfect for a date night!
Ingredients:
1lb salmon filet
1Tbsp finely chopped rosemary
1Tbsp finely chopped thyme
1/2 lemon, thinly sliced
1Tbsp olive oil
Salt to taste
Pepper to taste
Instructions:
Heat the oven to 400°F. In a pan, line foil so it overflows about 2 inches on all sides.
Add the salmon, drizzle olive oil, salt and pepper on both sides.
Sprinkle finely chopped rosemary and thyme on the top.
Cover with thinly sliced lemons
Fold two of the sides over to make a handle. Then fold over each of the other two sides so that none of the steam or liquid seeps out when it’s baking.
Bake in the oven for 20 minutes. When you pull it out, poke a couple of holes in to let the steam out before opening the foil completely. Portion out into two servings and serve with rice and your favorite veggies!
Shrimp Ceviche
The husband is a big fan of seafood so I decided to surprise him with some shrimp ceviche today. With a few changes on the classic recipe, here’s my version of shrimp ceviche.
Ingredients:
1 pound fresh, raw shrimp
1 c lemon juice
1 large cucumber, deseeded, peeled and finely chopped
2 roma tomatoes, deseeded, finely chopped
1/2 red onion, finely chopped
2 Tbsp parsley, finely chopped
1-2 serrano peppers, finely chopped (how many you use depends on your spice level)
Salt to taste
Directions:
In a large bowl, pour 1/2 c lemon juice over shrimp and let rest for at least 15-20 minutes.
In another bowl, combine cucumber, onion, tomatoes, peppers, parsley and 1/2 c lemon juice and mix well. Add veggie mix to shrimp then salt to taste. Mix well. Cover and let marinate in fridge for at least 1 hour so the flavors really sink in. Serve with chips and Enjoy!